SALMON & PISTACHIO PATTIES

1 pound boneless salmon filletexps39311_CW1444965D28B

1/4 cup finely grated onion

2 tablespoons chopped fresh parsley

3/4 cup crushed pistachio

3/4 teaspoon salt

1 tablespoon lime juice

3 large eggs

coconut oil (or oil of choice)

DIP

1 cup Greek yogurt plain

1/2 cup crushed pineapple (or fruit/ naturally sweetened jam)

 

Preheat oven to 350ºF

Using hands, flake salmon into chunks. In a mixing bowl, combine salmon with onion, parsley, salt, and lemon juice. Scoop 1/2 coop portions to make patties. Place on a pan and freeze for about 30 minutes.

Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned. Place on parchment papered cookie sheet. Bake for 10-15 minutes.

Blend yogurt and crushed pineapple to make a dipping sauce. Feel free to substitute another fruit.

RED, ROASTED, AND CILANTRO-ED CREAM CHEESE DIP

  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.

DIP TIPS FOR CHICKEN NUGGETS

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Creamy Dill
In a small bowl, whisk together 1/2 cup plain low-fat yogurt, 1 Tbsp Dijon mustard, 2 tsp lemon juice, 1 Tbsp chopped fresh dill or 3/4 tsp dried, 1/4 tsp salt, and 1/8 tsp black pepper. Chill until serving time.

 

 

 

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Honey-Mustard
In a small bowl, combine 3 Tbsp honey, 3 Tbsp Dijon mustard, and 2 Tbsp light mayonnaise. Whisk well. If you like a thinner dip, whisk in 1 Tbsp water.

 

 

 

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Tangy BBQ
In a saucepan, stir together 1/3 cup low-sodium barbecue sauce, 1 Tbsp cider vinegar, 2 Tbsp honey, and 1 tsp grated orange rind. Bring to a boil, reduce heat to low, and simmer for about 4 minutes. Serve warm.

SHREDDED CHICKEN PIES

171369_116969_120429120615_g4 tbsp. oil

4 tbsp. hydrogenated vegetable lard

10 tbsp. water

1 pinch salt

2 cups Wheat Flour

2 egg yolks, slightly beaten

Filling

1 chicken breast, cooked and shredded

2 tomatoes, peeled and seeded

1 onion, chopped

2 garlic claws, finely chopped

2 tsp. Olive oil

1 can peas

Olives to taste

salt

3 tbsp. chopped parsley

1 tsp. Chicken broth

1 tbsp. Wheat Flour

 

Heat oven 350º F

Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.

Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.

 Filling

Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.

CREAMY CHUNKY GUACAMOLE

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1/2 cup fresh cilantro leaves

2 green onion, cut into 1-inch pieces

1 jalapeno pepper, seeded and cut into quarters

2 large avocados, peeled and coarsely chopped

1 diced tomato

1/2 cup mayonnaise

2 tablespoons lime juice

1/8 teaspoon salt

Position knife blade in food processor bowl; add fresh cilantro, onions, and pepper. Top with cover and pulse until coarsely chopped. Add avocado, mayonnaise, lime juice and salt. Pulse until blended. Mixture should be coarse. Cover and chill until ready to serve. Makes 6 servings.

Variation:

If you do not have a food processor, you can use your blender.

CRAZY NACHOS

6 oz. Tortilla Chips

1 lb. lean ground beef

1/3 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 cup white or yellow onion, diced

1 cup grated Cheddar cheese

1 cup sour cream

1/4 cup tomatoes, diced

1/4 cup green chiles, diced or sliced jalapeño peppers

1/4 cup green onion, diced

Preheat oven 350º F

Combine beef with diced white or yellow onions and seasoning (garlic powder, oregano, and salt). Cook until brown, stirring occasionally. Spread tortilla chips out in a 9 x 13 cake pan. Spread cooked beef evenly over tortilla chips. Sprinkle with Cheddar cheese and chiles. Bake for 8-10 minutes.  Top with sour cream, diced tomatoes, diced green onions, and your favorite taco sauce.