"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Thursday, February 25, 2016

Salmon Patties

These patties are so easy to make and have become a favorite with my family.
The ingredients are those that are typically on hand, so I can make these cakes for an afternoon lunch or fast Fish Friday Dinner.

Either serve on a bed of fresh spring lettuce or on a serving of steamed rice of your choice.  The fresh lemon drizzled on top really makes the patties flavors come alive.


1 egg
2 Tbs. chickpea flour (or substitute with all purpose flour)
1/4 cup milk
1 tsp. baking powder (aluminum-free)
1 tsp. cumin powder
1 tsp. dill weed
sea salt
fresh ground pepper
pepper sauce, dash
7 oz. salmon, canned, wild-caught
Coconut Oil
Fresh lemon (or Apple Cider Vinegar) Optional


1.  Drain salmon and place in bowl with flour, milk, baking powder, cumin powder, and dill weed.  Mix until it turns into a thick batter.

2.  Add sea salt, ground pepper and a dash or two of pepper sauce.  Mix again and form the batter into patties.

3.  Fry in coconut oil, over medium heat, for about 5 minutes each side.  Serve over rice or salad.  Drizzle fresh lemon over the cooked salmon patties.

Thursday, February 4, 2016

Roasted Butternut Squash

Do not be intimidated by its funny looking shape, like I was some time ago.  The Butternut Squash is a user friendly, healthy and delicious winter treat.

After having this arrive in my Farm Fresh Box I decided to make an effort to use this winter squash, which is rich in Vitamins A and C.  My family had no idea what a treat their palates would receive.

There are several ways to peel one of these hard and odd shaped squashes, but I simply used a potato peeler and went to town.

Roasted Butternut Squash makes a great side dish as well as a great snack.  I found this no-fuss recipe from allrecipes.com

1 Butternut Squash, peeled and cut into 1-inch pieces
2 Tablespoons Organic Olive Oil
2 Cloves of garlic, minced or 1 teaspoon garlic powder
Kosher Salt and Pepper to taste


1.  Preheat your over to 400 degrees F.  Optional:  line cookie sheet with aluminum foil.  No need to spray sheet.

2.  In a bowl, toss the cubed butternut squash pieces in the olive oil, then sprinkle with kosher salt and pepper and toss some more.  Spread coated butternut squash on (lined or not) baking sheet.  *I line for easier clean up.

3.  Roast squash for 30 minutes in preheated oven at 400'F, until squash is tender and lightly brown.  Enjoy!

I will try a soup version soon...

Friday, January 29, 2016

Greek Lemon Soup

This is a very easy soup to make.  It is hearty and comforting...
and all you need are five ingredients!


2 quarts vegetable or chicken stock
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced.  If you don't have leeks, use 2 cups chopped onions.
2/3 cup rice (I use wild rice, brown works well too)
4 large eggs
2 lemons, juiced and strained, about 6 to 8 tablespoons
1 teaspoon dill
1 tablespoon fresh chopped dill for garnish


1.  Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot.  Reduce heat and simmer for 20 minutes on medium-low.

2.  Add the rice and continue to simmer until cooked through, about 30-45 minutes.  Remove from heat.

3.  In a medium bowl, beat the eggs and lemon juice together until combined.  Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring.  The eggs will curdle if uou add the eggs directly into the pot.  Add one more ladle of broth to the eggs and whisk to combine.  Pour the remaining egg mixture into the large pot of soup.  Enjoy!