Monthly Archive: May 2015

Zesty Salmon Cakes

1

Zesty Salmon Cakes with Roasted Garlic Aioli

Zesty Salmon Cakes

1 (14.5 ounce) can of Salmon
¼ cup green onion
¼ cup yellow onion minced
¼ cup grated carrot
1/3 cup celery- finely diced
1 teaspoon lemon zest
½ Tablespoon lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
A few grinds of fresh black pepper
¼ cup almond meal
1 large egg
2 Tablespoons ghee
Lemon wedges to serve

  1. Open the can of salmon, drain the liquid from the can, and transfer the salmon to a mixing bowl. Use your fingers to break up the fish into flakes and remove the bones.
  2. Add the remaining ingredients to the salmon and mix well with hands to combine.
  3. Measure about 1/3 cup scoop of the mixture and form into a patty that is approximately 1 inch think and 2 inches wide. Continue making patties until all the mixture is used- it should make approximately 4-6 patties.
  4. Heat a skillet over medium high heat and melt the ghee.
  5. Add 3-4 patties at a time (or whatever will fit) into the skillet and fry each side approximately 3 minutes or until browned. Continue cooking all the salmon cakes until they are all finished.
  6. Serve with roasted garlic aioli and lemon wedges.

 

Salmon Cake with Roasted Garlic Aioli

Paleo, Recipes, Whole 30

24

May

2015

Bacon and Roasted Garlic Aioli

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Bacon and Roasted Garlic Aioli

 

Bacon and Roasted Garlic aioli
6 cloves of garlic
3 slices of compliant bacon
Olive oil for drizzling
1 egg yolk from a large egg
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard- make sure it is compliant!
1 cup extra light tasting olive oil
¼ teaspoon of kosher salt
Kitchen supplies needed:
A small sheet of foil
Stick blender with immersion blender cup or a wide mouth mason jar
Measuring spoons
1 cup, spouted measuring cup- I like Pyrex- for measuring the olive oil
Preheat the oven to 400 degrees F.

Place 6 cloves of garlic (peels still on) on the foil and drizzle with a little olive oil and a small sprinkle of kosher salt. Fold the foil into a packet and place in the preheated oven. Roast the garlic in the oven for approximately 35 minutes or until the garlic is soft and slightly browned. Let the garlic cool for a little while before removing the cloves from the peels and smashing and chopping until the garlic is in small pieces.

Fry the bacon over medium heat until browned and crispy. Drain the bacon on a paper towel and reserve the bacon grease.  Once cool enough to handle break the bacon into small pieces.

Place egg yolk, water, lemon juice, mustard, and salt at the bottom of the cup.

Pour the bacon grease into the spouted measuring cup and then pour in the olive oil until 1 cup of oil is reached. Pour the oil on top of other ingredients in the blending cup.

Let all the ingredients settle for 45 seconds.

Place head of the stick blender all the way at the bottom of the cup. Switch the blender on and slowly lift the head of blender and tilt as necessary until all the oil has been emulsified.

Mix in the garlic and bacon pieces into the mayonnaise until well combined.

Dressing & Condiments, Paleo, Recipes, Sauces, Whole 30

24

May

2015

Roasted Garlic Aioli

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Roasted Garlic Aioli

6 cloves of garlic
Olive oil for drizzling
1 egg yolk from a large egg
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard- make sure it is compliant!
1 cup extra light olive oil
¼ teaspoon of kosher salt

Kitchen supplies needed:
A small sheet of foil
Stick blender with immersion blender cup or a wide mouth mason jar
Measuring spoons
1 cup, spouted measuring cup- I like Pyrex
1. Preheat the oven to 400 degrees F.

2. Place 6 cloves of garlic (peels still on) on the foil and drizzle with a little olive oil and a small sprinkle of kosher salt. Fold the foil into a packet and place in the preheated oven. Roast the garlic in the oven for approximately 35 minutes or until the garlic is soft and slightly browned. Let the garlic cool for a little while before removing the cloves from the peels and smashing and chopping until the garlic is in small pieces.

3. Place egg yolk, water, lemon juice, mustard, and salt at the bottom of the cup.

4. Measure the oil using the measuring cup and pour the oil on top of other ingredients in the cup.

5. Let all the ingredients settle for 45 seconds.

6. Place head of the stick blender all the way at the bottom of the cup. Switch the blender on and slowly lift the head of blender and tilt as necessary until all the oil has been emulsified.

7. Mix in the garlic into the mayonnaise.

 

 

Here is the aioli on top of some Zesty salmon cakes.

Salmon Cake with Roasted Garlic Aioli

Dressing & Condiments, Paleo, Recipes, Sauces, Whole 30

24

May

2015

Roasting Garlic

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Roasting garlic is simple and easy. I love roasting garlic because it makes it soft, creamy and it brings out the sweetness of the garlic. Once roasted it can be added to sauces, condiments, or it can be used as a spread all on its own. Some people will roast an entire bulb of garlic at a time but I find I never need that much so I only roast the number of cloves I need at a time. If you do roast the entire bulb then you can slice off the top 1/4 inch off the tops so the cloves are exposed then adjust the roasting time to a bit longer- about 50-60 minutes. Recently I made some delicious Roasted Garlic Aioli and Roasted Garlic and Bacon Aioli with some of these roasted cloves.

Garlic ClovesFoil PacketRoasted Garlic Cloves

Follow these simple steps to making some great roasted garlic:

1. Preheat the oven to 400 degrees F.

2. Place desired number of cloves of garlic (peels still on) onto a sheet of foil and drizzle them with a little olive oil and a small sprinkle of kosher salt and a grind or two of black pepper.

3. Fold the foil into a packet and place in the preheated oven.

4. Roast the garlic in the oven for approximately 35 minutes or until the garlic is soft and slightly browned.

5. Let the garlic cool for a little while before popping the cloves from the peels. Then you can smash or chop as desired to add to the recipe of choice.

Paleo, Tips and tricks, Vegetarian, Whole 30

24

May

2015

Make your own ketchup

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I love ketchup. I was one of those kids who put it on everything. Fortunately, I don’t eat this way anymore but I still enjoy some ketchup with burgers or on home fries. Most commercial ketchups are filled with high fructose corn syrup and preservatives. Making homemade is always a good option if you want to know everything that is in your food. I enjoy the complexity of the flavors of this ketchup a lot. It has a subtle sweetness and has a good mixture of spices in it’s but not too sweet either.

 

Whole 30/Paleo Ketchup

Ketchup

1- 7 ounce jar of tomato paste
2 Tablespoons apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon mustard powder
1/2 teaspoon smoked paprika
1 teaspoon salt
Dash of ground cinnamon
1 pinch ground allspice
1 date coarsely chopped & soaked
3 Tablespoons water- or more to get the desired consistency

 

  1. Start by soaking the date in some hot water. When it is a bit softened drain off the excess water. Add the date to a stick blender cup or a blender.
  2. Add the remaining ingredients to the blender and blend for 30 seconds until the ingredients are well combined and make a smooth paste.
  3. Store in an airtight container or jar in the fridge.

 

 

Dressing & Condiments, Paleo, Recipes, Sauces, Whole 30

03

May

2015