FoodFash

Adventure Begins in the Kitchen

Oh Kale Yeah!

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As wonderful as the Austin Whole Foods salad bar is, I have yet to see my favorite garlicky kale in the line-up.  Thankfully, I love Brittany @ Eating Bird Food’s recipe sooooo much that the lacking salad bar is just a blip on my frustration radar.

I substituted liquid aminos for ponzu sauce only because I’m fresh out.  You couldn’t tell much of a difference, but I would venture to say that I prefer the use of liquid aminos simply because it’s better for you.

I also doubled the amount of sauce because it’s that good.

A FoodFash Best

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I had no idea how much goodness I was getting myself into tonight.  I had some leftover dip ingredients and frozen salmon fillets and thought “why not?”.  If you follow me on Instagram, surely you could sense my hesitation when I posted this picture.  But boy was I wrong!

FoodFash Salmon Cakes (yields 1 – 425 calorie serving)

6 oz. salmon fillet, thawed

1/2 small avocado (the 99 cent size)

juice of 1/2 lemon

1/4 cup fresh parsley

2 green onions, chopped

salt to taste

nonfat plain Greek yogurt for garnish

In a food processor, puree avocado, lemon juice, and half of the salmon fillet.  Add the onions, parsley, salt, and remaining salmon and pulse a few times until all of the ingredients are mixed, but the salmon is still chunky (see below).

Heat frying pan over medium heat.  Spray with olive oil (or a high heat oil may work better).  Remove all of the salmon mix and form into a patty with your hands.  Cook patty for 4 to 5 minutes on each side, flipping gently so the salmon cake stays in tact.  If a small piece breaks off, gently form back together with the spatula.  Dollop with Greek yogurt and serve.

I’m going to try my hardest to use a word other than wow to explain what was going through my mind as I ate every last bite.  The tartness of the lemon, the slight texture of the chunk salmon, the crunch of the green onion, the coolness of the Greek yogurt…  It all came together more perfectly than I ever could have imagined.  And the avocado?  The avocado just did it’s little glue-like thing in the background.

Happy Memorial Day!!

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Just because you’ve been cooped up in your apartment for days, doesn’t mean you can’t get into the holiday spirit!  I’ve been fighting what has to be the nastiest sickness for what seems like forever, but decided to take advantage of a brief pseudoephedrine burst of energy to make something festive.

Red, white, and blue jello?  Now what could be more ‘Merican than that!

I followed this recipe, but used plastic cups to avoid cookie cutters and non-stick spray.  Thankfully I went this route, because my fridge was not on board to cool these cups fast enough.  I ended up placing the cups in the freezer after each layer which worked much better.

Now I just have to figure out where to drop my ‘Merican treats off so I can retreat back to my couch cocoon in hopes of feeling well enough to get back to work tomorrow.

Happy Memorial Day to all!!