Recipe: Salmon Pattie (Gluten Free)

Salmon Patties (Gluten Free)

Because Cathy has Celiac disease (an an immune disease in which people can't eat gluten, a protein found in wheat, barley, and rye), we make our own recipes for our favorites. And because scraps of paper get stained, damaged, or lost, I sometimes write up a blog post for our recipes.

Preparation time: 15 minutes
Cook time: 20 minutes
Makes: approximately 12 patties

Ingredients:

• 15 oz canned salmon with liquid
• ¼ cup gluten free flour
• ½ cup stoneground cornmeal
• ⅛ cup ground flax seed
• ½ tablespoon lemon & pepper seasoning
• ½ cup chopped onions
• ¼ cup chopped bell pepper
• 2 eggs
• 1 tablespoon lemon juice
• 1 tablespoon Tabasco sauce (original)
• 1 bottle of grapeseed oil (quantity depends on your pan)

Cooking Directions:

1. In a large bowl, flake salmon, mashing bones well, keeping the liquid for moisture.
2. In a small bowl, combine flour, cornmeal, flax seeds, and lemon pepper. Mix in onions and bell pepper.
3. Stir in contents of the small bowl into the flaked salmon. Stir in the eggs, lemon juice, and Tabasco sauce.
4. Form salmon mixture into patties approximately ¼ cup each. The thicker the patties, the longer you will need to cook them.
5. Brown patties in oil over medium heat in a shallow pool of oil. Use enough oil to reach almost half-way up the patties. Cook for about 15 minutes, flipping over once.

Nutritional Information for One Serving: who knows?

Comments on Ingredients:

For flour, we use King Arthur Gluten-Free Measure for Measure Flour
For cornmeal, we use Bob's Red Mill Gluten Free Medium Cornmeal

Recipe: Cheddar Pepper Muffins

Cheddar Pepper Muffins

These are especially light, and when eaten hot, the cheese inside the muffin is stringy.

Preparation time: 15 minutes.
Cooking time: 25 minutes.
Makes 12 servings.

Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon coarsely cracked black pepper
½ teaspoon salt
1¼ cups milk
¼ cup vegetable oil
1 egg
1 cup (4 ounces) shredded sharp Cheddar cheese

Cooking Directions:
Step 1: Preheat the oven to 400°F. Generously grease 12 (2½-inch) muffin cups.

Step 2: In a large bowl, combine flour, sugar, baking powder, pepper and salt. In a small bowl, combine milk, oil and egg until blended. Stir the contents of the small bowl into the flour mixture just until moistened. Fold in ¾ cup of the cheese.

Step 3: Spoon into muffin cups. Sprinkle the remaining cheese over the tops. Bake 15 to 20 minutes, or until light golden brown. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove the muffins from the pan and serve warm.

Nutritional Information for One Serving: who knows?

Recipe: Turkey Tetrazzini

Turkey Tetrazzini

This dish was first made in a restaurant using chicken and was named for an opera star of the 1890's, Luisa Tetrazzini. Over the years, countless cooks made the dish at home, resulting in numerous delicious recipes like this turkey version.

Preparation time: 15 minutes.
Cooking time: 40 minutes.
Makes 4 servings.

Ingredients:
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup low-fat (1% milk fat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) diced mushrooms (drained)
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese

Cooking Directions:
Step 1: Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.

Step 2: Meanwhile, in a medium-size saucepan, whisk together evaporated skimmed milk, low-far milk, flour, Worcestershire sauce, salt, and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the Cheddar cheese until melted. Stir in turkey, mushrooms, and pimientos (if using).

Step 3: Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.

Nutritional Information for One Serving:
Calories 458
Total Fat 9g
Saturated Fat 5g
Protein 41 g
Carbohydrate 51g
Fiber 2g
Sodium 569mg
Cholesterol 84mg

Recipe: Turkey Hash

Turkey Hash

Chicken hash was one of thomas Jefferson's favorite breakfast dishes. This version has been adapted so you can use leftover turkey. If you have 2 cups of leftover potatoes, too, chop them and use them in place of the 2 medium potatoes.

Preparation time: 20 minutes.
Cooking time: 33 minutes.
Makes 3 servings.

Ingredients:
2 medium-sized potatoes (peeled and choopped)
2 tablespoons butter or margarine
1 medium-size yellow onion (chopped)
1 small sweet green or red pepper (chopped)
2 cups chopped cooked turkey
1/2 teaspoon dried rosemary leaves
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup lower-sodium chicken broth

Cooking Directions:
Step 1: In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until potatoes are tender. Drain.

Step 2: In a 10-inch skillet, melt butter over moderate heat. Add the onion and green pepper and cook for 5 minutes or until tender. Stir in potatoes, turkey, rosemary, black pepper, and salt. Cook, stirring constantly, for 5 minutes. Stir in chicken broth. Cook and stir for 2 minutes more or until it has a desired consistency.

For Chicken Hash: Prepare for Turkey Hash by substituting 2 cups chopped cooked chicken for the turkey and 1/4 cup leftover or canned chicken gravy for the chicken broth.

Nutritional Information for One Serving:
Calories 365
Total Fat 14g
Saturated Fat 7g
Protein 36g
Carbohydrate 24g
Fiber 2g
Sodium 253mg
Cholesterol 107mg