Easy Tuna Cakes

I try to have a protein source at every meal, but this standard can be hard to meet in a pinch. Cooking meat often takes more time and effort than I have, so I’m always looking for fast and easy protein sources that take only a few minutes to prepare. I’ve found a winner of a quick protein recipe in…

Tuna Cakes (full recipe below)

From start to finish, this takes less than 10 minutes, and there are relatively few ingredients. Plus, who doesn’t have a can of tuna sitting in their pantry?

All you need to do is beat one egg:

IMG_2457

Add a can a tuna:

IMG_2458

Two tablespoons flour of choice (I used whole wheat), a few shakes of your favorite seasoning, and a small squeeze of mustard (I used dark):

IMG_2459

Stir to combine and scoop onto a pre-heated skillet as two patties:

IMG_2460 IMG_2461

Let cook for 2-3 minutes, then flip:

IMG_2462

Easy. Quick. Delicious.

Easy Tuna Cakes, serves 1
Ingredients
- 1 egg
- 1 can of tuna
- 2 tbsp flour
- a few healthy shakes of seasoning
- small squeeze mustard
Method
Beat egg in a medium-sized bowl.
Add all other ingredients.
Place as two patties on a pre-heated skillet, 
cooking 2-3 minutes per side.
Advertisements

Cilantro Bison Tacos and Sweet Orange Carrots

I want to preface this post by saying that these two recipes do not go together. I just happened to make them on the same day. 🙂

I had some leftover cilantro in my kitchen from the fish cakes I made last weekend so something Mexican-inspired seemed appropriate. The result?

Cilantro Bison Tacos

This recipe was incredibly simple and came together in less than 20 minutes. First, chop 1/2 of an extra large onion and cook with a little bit of coconut oil. When the onion starts to become transparent, add 1/4 cup of chopped cilantro:

IMG_2427

Add 1 tsp. each of cumin and oregano and stir to combine:

IMG_2428

Once combined, add 1/4 cup salsa and 1/2 lb. ground bison meat:

IMG_2430

Cook for a few more minutes until the meat is no longer pink. Serve with taco shells, tortillas, salad, etc.

Sweet Orange Carrots

IMG_2432

I don’t have any pictures of the process for this recipe, but here’s the rundown:

Sweet Orange Carrots, serves 4
Ingredients
- 1 lb. carrots
- 1 orange
- 6 medjool dates
- 2 tbsp. mint
- nutmeg
- 1 tsp. cornstarch
- 2 tsp. water
Method
1. Thinly slice carrots, pit and chop the dates, finely chop the mint 
and place in a skillet with a few shakes of nutmeg.
2. Juice the orange and pour over the carrot mixture. 
Add the zest from half the orange to the skillet.
3. Turn on the flame to medium-high. When the juice begins to boil, 
cover and simmer for approx. 8 minutes (until carrots are tender).
4. While the carrots are cooking, separate the orange flesh from the rind. 
Chop into small pieces.
5. After the carrots are tender, uncover the skillet and add the 
chopped orange.
6. Combine the cornstarch and water in a small bowl. Add to the 
skillet and cook for a minute longer to help the moisture thicken.

Pickle Egg Salad

I’ve been on a kick lately of eating foods I don’t normally eat.

Example 1: coffee

Example 2: red meat

Example 3….pickles! I used to hate the taste of pickles, but I had them on a sandwich a few weeks ago and thought, ‘hey, I might actually like these little guys.’ Since then, I decided to buy a jar of sliced pickles at the store and try incorporating them into my meals. This turned out to be a little trickier than I originally thought since – really – what goes with pickles?

Um…sandwiches? burgers? EGG SALAD!

Here’s what you do:

First, make some hard boiled eggs.

IMG_2205

My method is to bring a pot of water to a boil, add the eggs, and cook covered for 10 minutes. Drain immediately, soak in cold water, and then peel. Also, there are 8 eggs pictured, but I only used 4 for this recipe.

While the eggs boil, chop 3 stalks of celery and add to medium mixing bowl:

IMG_2206

Chop 10 pickles slices (you could adjust this according to your affinity for pickles):

IMG_2207

Add the pickles plus 1 teaspoon of mustard (I used deli mustard, but honey mustard would work well too):

IMG_2208 IMG_2209

Add a couple spoonfuls of full-fat plain yogurt, 4 hard-boiled eggs, and mix to combine:

IMG_2210 IMG_2211

Add more yogurt if you prefer a more goopey egg salad. According to spell check, goopey is not a word, but I know better. 🙂

Yum! Super easy and delicious egg salad!

Pickle Egg Salad
Ingredients
- 4 hard-boiled eggs
- 3 stalks celery
- 10 pickle slices
- 1 tsp mustard
- approx. 1/4 cup of plain full-fat yogurt
Method
Chop celery, eggs, and pickle slices. Combine with mustard and yogurt.
Stir to combine.
Enjoy on salad, bread, or any other way you fancy.

How many people does it take to…

I had a lovely potluck Shabbat dinner with friends this weekend. As my contribution to the meal, I prepared some cabbage that I had left in my fridge from last week’s trip to the farmer’s market. This recipe was quick, easy, and delicious – so a winner all around.

First, I chopped two small onions:

photo 1(127)

I sauteed the onions in about 1 tablespoon of coconut oil:

photo 2(122)

While the onions cooked, I chopped up a half head of cabbage:

photo 3(121)

Once the onions were slightly browned…

photo 4(109)

I added the cabbage plus 1/4 cup of apple cider vinegar and cooked until the cabbage darkened and became soft:

photo 5(97)

Right at the end, I added several shakes of thyme and a pinch of salt. Yum! Here’s the full recipe written out:

Ingredients
 - 2 small onions
 - 1 tablespoon coconut oil
 - 1/2 head cabbage
 - 1/4 cup apple cider vinegar
 - thyme
 - salt
 Method
Chop onions and cook in a skillet with heated coconut oil until just beginning to brown.
 Add cabbage and apple cider vinegar and cook until cabbage wilts and darkens.
 Add thyme and salt to taste.

See? Sooo easy.

My friends made a delicious tomato and coconut chili with beans, corn, and rice:

photo 1(128)

After the meal, it was down to business putting together a new bed from CB2. CB2 is a modern furniture and accessory branch of Crate and Barrel. My friend just bought the CB2 siesta bed, and it required home assembly.

photo 2(123)

Are we up to the task?

photo 3(122)

There was a slight hiccup with the alignment of the headboard…plus some apparent mislabeling of parts…plus we put some pieces on the wrong way….plus we had one misguided phone call to customer service…but besides that things went smoothly!

photo 5(98)

All’s well that ends well:

photo 1(129)

After all that hard work, we needed some reward…reward in the form of ICE CREAM. Look for my next post on the best ice cream in Minneapolis. 🙂

Spiced Chickpeas with Mixed Greens

When I made roasted tomato coconut soup last week, the recipe called for two tablespoons of tomato paste. Unfortunately, tomato paste comes in a 6oz jar. As a result, I’ve had 6 ounces (less 2 tablespoons) of tomato paste sitting in my fridge for the last few days. I also had about half of a 12oz bag of mixed greens, so I decided to use these two ingredients as the basis for a dish. Wanting to involve a protein, chickpeas seemed like a good fit.

On my roommate’s recommendation, I checked out a Spinach and Chickpeas recipe from Smitten Kitchen. Referencing Smitten Kitchen’s spices, I made up my own recipe. *full recipe below

Heat 1 tablespoon red wine vinegar, 1/4 cup water, and 6 ounces tomato paste (less 2 tablespoons) in a skillet:

photo 5(80)

Stir to combine and add one can of garbanzo beans, drained and rinsed:

photo 1(105)

Add a heaping 1/4 teaspoon each of paprika and garam masala, stir to combine:

photo 2(102)

Add 6oz mixed greens (this is an approximation as I used about half of a 12oz bag):

photo 3(101)

Continue to mix until the greens cook down:

photo 4(90)

This entire recipe look less than 15 minutes to come together. I divided it into two tupperwares with some roasted potatoes to bring for lunch during the week:

photo 5(79)

 

Ingredients
- 6oz can of tomato paste
- 1/4 cup water
- 1 tablespoon red wine vinegar
- 1 can of garbanzo beans, drained and rinsed
- heaping 1/4 teaspoon paprika
- heaping 1/4 teaspoon garam masala
- 6oz mixed greens
Method
Combine water, vinegar, and tomato paste in a skillet. Stir to combine.
Add garbanzo beans, paprika, and garam masala. Stir to combine.
Add mixed greens and cook, mixing constantly, until the greens wilt.
Serve and enjoy!