Salmon Cakes

14.75oz canned salmon, remove bones if they bother you.
2 stalks celery, chopped fine
1 small green onion and bulb, chopped fine
3 small portabello mushrooms, chopped fine
2 large eggs plus 1 yolk
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt or to taste
2 tbs olive oil, divided

Preheat oven to 380 degrees.

Drain salmon and mix all ingredients, reserving half of
olive oil to grease pan.

Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
or until glossy and browned.

Let cool for 15 minutes before removing from tins.

Each cake has 220 calories, 2 grams of carbs and 50 grams
of protein.

Not for the faint of heart where fat is a concern.

basilisk
--
A wink is as good as a nod to a blind horse

"basilisk" > wrote in message
...
> Salmon Cakes
>
> 14.75oz canned salmon, remove bones if they bother you.
> 2 stalks celery, chopped fine
> 1 small green onion and bulb, chopped fine
> 3 small portabello mushrooms, chopped fine
> 2 large eggs plus 1 yolk
> 1/4 tsp garlic powder
> 1/4 tsp black pepper
> 1/2 tsp salt or to taste
> 2 tbs olive oil, divided
>
> Preheat oven to 380 degrees.
>
> Drain salmon and mix all ingredients, reserving half of
> olive oil to grease pan.
>
> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
> or until glossy and browned.
>
> Let cool for 15 minutes before removing from tins.
>
> Each cake has 220 calories, 2 grams of carbs and 50 grams
> of protein.
>
> Not for the faint of heart where fat is a concern.

What fat, lol? 2 tablespoons for a whole recipe isn't a lot.

They would make a nice lunch with salad, yum. I know someone who used to
make what Americans call "sausage" in muffin pans. He would make a heap
on weekends and freeze them and reheat to have with eggs (any which way)
for a quick breakfast. He added lots of low carb veggies to the sausage
mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
the egg binding and seasonings. My aunt makes frittata in muffin pans
too.

On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:


>
> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>
> They would make a nice lunch with salad, yum. I know someone who used to
> make what Americans call "sausage" in muffin pans. He would make a heap
> on weekends and freeze them and reheat to have with eggs (any which way)
> for a quick breakfast. He added lots of low carb veggies to the sausage
> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
> the egg binding and seasonings. My aunt makes frittata in muffin pans
> too.

That sounds good as well, I sometimes have the salmon cakes alone
for a meal, but they are a great compliment to a salad or other
vegetables.

basilisk

--
A wink is as good as a nod to a blind horse

"basilisk" > wrote in message
...
> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>
>
>>
>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>
>> They would make a nice lunch with salad, yum. I know someone who used
>> to
>> make what Americans call "sausage" in muffin pans. He would make a
>> heap
>> on weekends and freeze them and reheat to have with eggs (any which
>> way)
>> for a quick breakfast. He added lots of low carb veggies to the
>> sausage
>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>> plus
>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>> too.
>
> That sounds good as well, I sometimes have the salmon cakes alone
> for a meal, but they are a great compliment to a salad or other
> vegetables.
>
> basilisk

My mother used to make the ones with the mashed potato but she used
canned mackerel. I never knew that til I was an adult, lol and saw the
can in the bin. I have since found out that mackerel is nutritionally
better than salmon.

"basilisk" > wrote in message
...
> Salmon Cakes
>
> 14.75oz canned salmon, remove bones if they bother you.
> 2 stalks celery, chopped fine
> 1 small green onion and bulb, chopped fine
> 3 small portabello mushrooms, chopped fine
> 2 large eggs plus 1 yolk
> 1/4 tsp garlic powder
> 1/4 tsp black pepper
> 1/2 tsp salt or to taste
> 2 tbs olive oil, divided
>
> Preheat oven to 380 degrees.
>
> Drain salmon and mix all ingredients, reserving half of
> olive oil to grease pan.
>
> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
> or until glossy and browned.
>
> Let cool for 15 minutes before removing from tins.
>
> Each cake has 220 calories, 2 grams of carbs and 50 grams
> of protein.
>
> Not for the faint of heart where fat is a concern.
>
> basilisk
> --
> A wink is as good as a nod to a blind horse

My mom used to make these but fried. Oh how I hated them! But why do you
mention the fat? Doesn't seem like a lot to me!

"Ozgirl" > wrote in message
...
>
>
> "basilisk" > wrote in message
> ...
>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>
>>
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>> That sounds good as well, I sometimes have the salmon cakes alone
>> for a meal, but they are a great compliment to a salad or other
>> vegetables.
>>
>> basilisk
>
> My mother used to make the ones with the mashed potato but she used canned
> mackerel. I never knew that til I was an adult, lol and saw the can in the
> bin. I have since found out that mackerel is nutritionally better than
> salmon.

If you use mashed potato do you have to use egg? I am thinking of using
tuna. I hate salmon. Have never tried mackerel but not sure I would like
that either.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "basilisk" > wrote in message
>> ...
>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>
>>>
>>>>
>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>
>>>> They would make a nice lunch with salad, yum. I know someone who
>>>> used to
>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>> heap
>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>> way)
>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>> sausage
>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>> plus
>>>> the egg binding and seasonings. My aunt makes frittata in muffin
>>>> pans
>>>> too.
>>>
>>> That sounds good as well, I sometimes have the salmon cakes alone
>>> for a meal, but they are a great compliment to a salad or other
>>> vegetables.
>>>
>>> basilisk
>>
>> My mother used to make the ones with the mashed potato but she used
>> canned mackerel. I never knew that til I was an adult, lol and saw
>> the can in the bin. I have since found out that mackerel is
>> nutritionally better than salmon.
>
> If you use mashed potato do you have to use egg? I am thinking of
> using tuna. I hate salmon. Have never tried mackerel but not sure I
> would like that either.

I think you do, its been a while since I made them because mine always
fall apart, no matter what. When i was a new bride at 17 and learning to
cook (if you could call what I did cooking, lol) a neighbour told me to
put no milk or butter in the mash potato and chill it in the fridge
first. My mother never did that and hers were always a great success.
mine have always been disasters... I told my daughter how to make them
and she makes wonderful ones, lol.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who used
>>>>> to
>>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>>> heap
>>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>>> way)
>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>> sausage
>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>>> plus
>>>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>>>> too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw the
>>> can in the bin. I have since found out that mackerel is nutritionally
>>> better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of using
>> tuna. I hate salmon. Have never tried mackerel but not sure I would
>> like that either.
>
> I think you do, its been a while since I made them because mine always
> fall apart, no matter what. When i was a new bride at 17 and learning to
> cook (if you could call what I did cooking, lol) a neighbour told me to
> put no milk or butter in the mash potato and chill it in the fridge first.
> My mother never did that and hers were always a great success. mine have
> always been disasters... I told my daughter how to make them and she makes
> wonderful ones, lol.

Well phooey. It's always something.

meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
decant and store bringing out to cook, i also do turkey dressing this way
helps with portion control, Lee
"Ozgirl" > wrote in message
...
>
>
> "basilisk" > wrote in message
> ...
>> Salmon Cakes
>>
>> 14.75oz canned salmon, remove bones if they bother you.
>> 2 stalks celery, chopped fine
>> 1 small green onion and bulb, chopped fine
>> 3 small portabello mushrooms, chopped fine
>> 2 large eggs plus 1 yolk
>> 1/4 tsp garlic powder
>> 1/4 tsp black pepper
>> 1/2 tsp salt or to taste
>> 2 tbs olive oil, divided
>>
>> Preheat oven to 380 degrees.
>>
>> Drain salmon and mix all ingredients, reserving half of
>> olive oil to grease pan.
>>
>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>> or until glossy and browned.
>>
>> Let cool for 15 minutes before removing from tins.
>>
>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>> of protein.
>>
>> Not for the faint of heart where fat is a concern.
>
> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>
> They would make a nice lunch with salad, yum. I know someone who used to
> make what Americans call "sausage" in muffin pans. He would make a heap on
> weekends and freeze them and reheat to have with eggs (any which way) for
> a quick breakfast. He added lots of low carb veggies to the sausage mix
> (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus the
> egg binding and seasonings. My aunt makes frittata in muffin pans too.

but it seems to be awfully strong on its own, when my grandmother made them
she usually used just canned salmon but if it was a big crowd she would us
one can makeral to to cans salmon, very nice that way, Lee
"Ozgirl" > wrote in message
...
>
>
> "basilisk" > wrote in message
> ...
>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>
>>
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>> That sounds good as well, I sometimes have the salmon cakes alone
>> for a meal, but they are a great compliment to a salad or other
>> vegetables.
>>
>> basilisk
>
> My mother used to make the ones with the mashed potato but she used canned
> mackerel. I never knew that til I was an adult, lol and saw the can in the
> bin. I have since found out that mackerel is nutritionally better than
> salmon.

everyone on this earth i respect as a cook has tried to teach me the fine
art of gravy, i am i think prohibited by law from making gravy, might even
be a federal law... Lee
"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who used
>>>>> to
>>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>>> heap
>>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>>> way)
>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>> sausage
>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>>> plus
>>>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>>>> too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw the
>>> can in the bin. I have since found out that mackerel is nutritionally
>>> better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of using
>> tuna. I hate salmon. Have never tried mackerel but not sure I would
>> like that either.
>
> I think you do, its been a while since I made them because mine always
> fall apart, no matter what. When i was a new bride at 17 and learning to
> cook (if you could call what I did cooking, lol) a neighbour told me to
> put no milk or butter in the mash potato and chill it in the fridge first.
> My mother never did that and hers were always a great success. mine have
> always been disasters... I told my daughter how to make them and she makes
> wonderful ones, lol.

"Storrmmee" > wrote in message
...
> meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
> decant and store bringing out to cook, i also do turkey dressing this way
> helps with portion control, Lee

When I used to make stuffing, I would take a slice of turkey, roll it up
with a little stuffing inside and top with gravy. I also make my stuffing
with a ton of sautéed veggies and very little bread.

I have a couple of gluten free cornbread mixes in the cupboard that are
likely getting old. I should bake them up for Thanksgiving stuffing.
Angela did like the stuffing I made when I had leftover cornbread. I used
to be able to buy it made up online. But no longer and I think they quit
making the mix as well. It was the only kind I could find that didn't
require dairy or eggs.

"Storrmmee" > wrote in message
...
> everyone on this earth i respect as a cook has tried to teach me the fine
> art of gravy, i am i think prohibited by law from making gravy, might even
> be a federal law... Lee

Heh! I have no trouble making it.

i thinks this gets back to that "stir constantly" instruction, just not in
my skill set, lol, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> everyone on this earth i respect as a cook has tried to teach me the fine
>> art of gravy, i am i think prohibited by law from making gravy, might
>> even be a federal law... Lee
>
> Heh! I have no trouble making it.
>

"Storrmmee" > wrote in message
...
>i thinks this gets back to that "stir constantly" instruction, just not in
>my skill set, lol, Lee

Ohhhhhhh...

I used to make mine in loaf cake pans. When they were cooked I would
empty off the fat then put back in the oven to brown them. The pans
never came up looking good but I didn't use those ones for cakes anyway.
Ideal for portion control in the muffin pans though.

"Storrmmee" > wrote in message
...
> meat loaf in muffin pans is a joy, either make/bake/freeze or make
> freeze, decant and store bringing out to cook, i also do turkey
> dressing this way helps with portion control, Lee
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "basilisk" > wrote in message
>> ...
>>> Salmon Cakes
>>>
>>> 14.75oz canned salmon, remove bones if they bother you.
>>> 2 stalks celery, chopped fine
>>> 1 small green onion and bulb, chopped fine
>>> 3 small portabello mushrooms, chopped fine
>>> 2 large eggs plus 1 yolk
>>> 1/4 tsp garlic powder
>>> 1/4 tsp black pepper
>>> 1/2 tsp salt or to taste
>>> 2 tbs olive oil, divided
>>>
>>> Preheat oven to 380 degrees.
>>>
>>> Drain salmon and mix all ingredients, reserving half of
>>> olive oil to grease pan.
>>>
>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>> or until glossy and browned.
>>>
>>> Let cool for 15 minutes before removing from tins.
>>>
>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>> of protein.
>>>
>>> Not for the faint of heart where fat is a concern.
>>
>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>
>> They would make a nice lunch with salad, yum. I know someone who used
>> to make what Americans call "sausage" in muffin pans. He would make a
>> heap on weekends and freeze them and reheat to have with eggs (any
>> which way) for a quick breakfast. He added lots of low carb veggies
>> to the sausage mix (mushroom, celery, peppers, zuchini etc) plus
>> onion and garlic plus the egg binding and seasonings. My aunt makes
>> frittata in muffin pans too.
>
>

I threw my first few efforts out. Sometimes I threw whole meals out. I
was a shocker of a cook while I was learning.

"Storrmmee" > wrote in message
...
> everyone on this earth i respect as a cook has tried to teach me the
> fine art of gravy, i am i think prohibited by law from making gravy,
> might even be a federal law... Lee
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ozgirl" > wrote in message
>>> ...
>>>>
>>>>
>>>> "basilisk" > wrote in message
>>>> ...
>>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>>
>>>>>
>>>>>>
>>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>>
>>>>>> They would make a nice lunch with salad, yum. I know someone who
>>>>>> used to
>>>>>> make what Americans call "sausage" in muffin pans. He would make
>>>>>> a heap
>>>>>> on weekends and freeze them and reheat to have with eggs (any
>>>>>> which way)
>>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>>> sausage
>>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and
>>>>>> garlic plus
>>>>>> the egg binding and seasonings. My aunt makes frittata in muffin
>>>>>> pans
>>>>>> too.
>>>>>
>>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>>> for a meal, but they are a great compliment to a salad or other
>>>>> vegetables.
>>>>>
>>>>> basilisk
>>>>
>>>> My mother used to make the ones with the mashed potato but she used
>>>> canned mackerel. I never knew that til I was an adult, lol and saw
>>>> the can in the bin. I have since found out that mackerel is
>>>> nutritionally better than salmon.
>>>
>>> If you use mashed potato do you have to use egg? I am thinking of
>>> using tuna. I hate salmon. Have never tried mackerel but not sure
>>> I would like that either.
>>
>> I think you do, its been a while since I made them because mine
>> always fall apart, no matter what. When i was a new bride at 17 and
>> learning to cook (if you could call what I did cooking, lol) a
>> neighbour told me to put no milk or butter in the mash potato and
>> chill it in the fridge first. My mother never did that and hers were
>> always a great success. mine have always been disasters... I told my
>> daughter how to make them and she makes wonderful ones, lol.
>
>

On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:

> "basilisk" > wrote in message
> ...
>> Salmon Cakes
>>
>> 14.75oz canned salmon, remove bones if they bother you.
>> 2 stalks celery, chopped fine
>> 1 small green onion and bulb, chopped fine
>> 3 small portabello mushrooms, chopped fine
>> 2 large eggs plus 1 yolk
>> 1/4 tsp garlic powder
>> 1/4 tsp black pepper
>> 1/2 tsp salt or to taste
>> 2 tbs olive oil, divided
>>
>> Preheat oven to 380 degrees.
>>
>> Drain salmon and mix all ingredients, reserving half of
>> olive oil to grease pan.
>>
>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>> or until glossy and browned.
>>
>> Let cool for 15 minutes before removing from tins.
>>
>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>> of protein.
>>
>> Not for the faint of heart where fat is a concern.
>>
>> basilisk
>> --
>> A wink is as good as a nod to a blind horse
>
> My mom used to make these but fried. Oh how I hated them! But why do you
> mention the fat? Doesn't seem like a lot to me!

Julie,

The olive oil isn't much, but the salmon is fatty and the eggs add
some.

It is all good fats though, I personnally don't care about the fat
content but some people might be trying to limit their fat intake.

basilisk

"basilisk" > wrote in message
...
> On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:
>
>> "basilisk" > wrote in message
>> ...
>>> Salmon Cakes
>>>
>>> 14.75oz canned salmon, remove bones if they bother you.
>>> 2 stalks celery, chopped fine
>>> 1 small green onion and bulb, chopped fine
>>> 3 small portabello mushrooms, chopped fine
>>> 2 large eggs plus 1 yolk
>>> 1/4 tsp garlic powder
>>> 1/4 tsp black pepper
>>> 1/2 tsp salt or to taste
>>> 2 tbs olive oil, divided
>>>
>>> Preheat oven to 380 degrees.
>>>
>>> Drain salmon and mix all ingredients, reserving half of
>>> olive oil to grease pan.
>>>
>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>> or until glossy and browned.
>>>
>>> Let cool for 15 minutes before removing from tins.
>>>
>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>> of protein.
>>>
>>> Not for the faint of heart where fat is a concern.
>>>
>>> basilisk
>>> --
>>> A wink is as good as a nod to a blind horse
>>
>> My mom used to make these but fried. Oh how I hated them! But why do
>> you
>> mention the fat? Doesn't seem like a lot to me!
>
> Julie,
>
> The olive oil isn't much, but the salmon is fatty and the eggs add
> some.
>
> It is all good fats though, I personnally don't care about the fat
> content but some people might be trying to limit their fat intake.

I don't think too many here are limiting their fat intake.

Weird enough I was actually searching for different salmon recipes. I think I found a blog that already help me. But never really think that I could actually find another one here. I like to try your recipe on the turkey with stuffing and gravy please. Can you post some of the ingredients here?

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "basilisk" > wrote in message
>> ...
>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>
>>>
>>>>
>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>
>>>> They would make a nice lunch with salad, yum. I know someone who
>>>> used to make what Americans call "sausage" in muffin pans. He
>>>> would make a heap on weekends and freeze them and reheat to have
>>>> with eggs (any which way) for a quick breakfast. He added lots of
>>>> low carb veggies to the sausage mix (mushroom, celery, peppers,
>>>> zuchini etc) plus onion and garlic plus the egg binding and
>>>> seasonings. My aunt makes frittata in muffin pans too.
>>>
>>> That sounds good as well, I sometimes have the salmon cakes alone
>>> for a meal, but they are a great compliment to a salad or other
>>> vegetables.
>>>
>>> basilisk
>>
>> My mother used to make the ones with the mashed potato but she used
>> canned mackerel. I never knew that til I was an adult, lol and saw
>> the can in the bin. I have since found out that mackerel is
>> nutritionally better than salmon.
>
> If you use mashed potato do you have to use egg? I am thinking of
> using tuna. I hate salmon. Have never tried mackerel but not sure I
> would like that either.

I have a great recipe for tuna cakes, Maryland-style. But it definitely
requires egg, and calls for bread crumbs. It may well be possible to sub
finely chopped mushrooms for the crumbs, but I don't think they would hold
together without egg, since they are pan-fried. The muffin tin method might
help with that, but I tend to doubt it.

Is there some other kind of binder you could use?

Julie Bove wrote:
> "Storrmmee" > wrote in message
> ...
>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>> freeze, decant and store bringing out to cook, i also do turkey
>> dressing this way helps with portion control, Lee
>
> When I used to make stuffing, I would take a slice of turkey, roll it
> up with a little stuffing inside and top with gravy. I also make my
> stuffing with a ton of sautéed veggies and very little bread.

That sounds like the same concept as the Italian dish where a thin slice of
pounded beef is rolled around a little stuffing, browned, then cooked in
tomato sauce. If the meat is tender enough, it is delicious. I'm blanking on
the name, though.

"Janet" > wrote in message
...
> Julie Bove wrote:
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who
>>>>> used to make what Americans call "sausage" in muffin pans. He
>>>>> would make a heap on weekends and freeze them and reheat to have
>>>>> with eggs (any which way) for a quick breakfast. He added lots of
>>>>> low carb veggies to the sausage mix (mushroom, celery, peppers,
>>>>> zuchini etc) plus onion and garlic plus the egg binding and
>>>>> seasonings. My aunt makes frittata in muffin pans too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw
>>> the can in the bin. I have since found out that mackerel is
>>> nutritionally better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of
>> using tuna. I hate salmon. Have never tried mackerel but not sure I
>> would like that either.
>
> I have a great recipe for tuna cakes, Maryland-style. But it definitely
> requires egg, and calls for bread crumbs. It may well be possible to sub
> finely chopped mushrooms for the crumbs, but I don't think they would hold
> together without egg, since they are pan-fried. The muffin tin method
> might help with that, but I tend to doubt it.
>
> Is there some other kind of binder you could use?

I don't know of any. There are egg subs but they are used mainly for
baking. Not to bind.

"Janet" > wrote in message
...
> Julie Bove wrote:
>> "Storrmmee" > wrote in message
>> ...
>>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>>> freeze, decant and store bringing out to cook, i also do turkey
>>> dressing this way helps with portion control, Lee
>>
>> When I used to make stuffing, I would take a slice of turkey, roll it
>> up with a little stuffing inside and top with gravy. I also make my
>> stuffing with a ton of sautéed veggies and very little bread.
>
> That sounds like the same concept as the Italian dish where a thin slice
> of pounded beef is rolled around a little stuffing, browned, then cooked
> in tomato sauce. If the meat is tender enough, it is delicious. I'm
> blanking on the name, though.

http://en.wikipedia.org/wiki/Braciola

Julie Bove wrote:
> "Janet" > wrote in message
> ...
>> Julie Bove wrote:
>>> "Storrmmee" > wrote in message
>>> ...
>>>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>>>> freeze, decant and store bringing out to cook, i also do turkey
>>>> dressing this way helps with portion control, Lee
>>>
>>> When I used to make stuffing, I would take a slice of turkey, roll
>>> it up with a little stuffing inside and top with gravy. I also
>>> make my stuffing with a ton of sautéed veggies and very little
>>> bread.
>>
>> That sounds like the same concept as the Italian dish where a thin
>> slice of pounded beef is rolled around a little stuffing, browned,
>> then cooked in tomato sauce. If the meat is tender enough, it is
>> delicious. I'm blanking on the name, though.
>
> http://en.wikipedia.org/wiki/Braciola

That's it! Braciola.

On 9/22/2011 1:27 AM, Storrmmee wrote:
> everyone on this earth i respect as a cook has tried to teach me the fine
> art of gravy, i am i think prohibited by law from making gravy, might even
> be a federal law... Lee

a VERY fine sieve for SLOWLY adding the flour/water mix to the boiling
broth and whisk briskly when adding the flour/water

sometimes this is easier with 2 people trying this (i learned that when
i had to hold the fine sieve and mom would slowly add the flour/water to
the gravy)

kate

Storrmmee > wrote:
: i thinks this gets back to that "stir constantly" instruction, just not in
: my skill set, lol, Lee
: "Julie Bove" > wrote in message

Stormee, If you make it thin, .ike I do you don't have to stir it sll the
time in order to keep it from getting lumps. Mine is alwasy thin and the
only "lumps" are ssmall pieces of onions, etc scraped from the bottom of
the pan and they only add to the taste adn nice texture.

Wendy

On 9/22/2011 2:37 AM, Storrmmee wrote:
> i thinks this gets back to that "stir constantly" instruction, just not in
> my skill set, lol, Lee

LOL, i hear you!

kate

i had a muffin pan that was twelve squares and it shaped and portioned all
at once, way cool... letting cool to handle, then leave on the grease? why?
because when we reheated it went on the rack and helped to brown and then
drip off, also i used pretty low fat meat, Lee
"Ozgirl" > wrote in message
...
>I used to make mine in loaf cake pans. When they were cooked I would empty
>off the fat then put back in the oven to brown them. The pans never came up
>looking good but I didn't use those ones for cakes anyway. Ideal for
>portion control in the muffin pans though.
>
> "Storrmmee" > wrote in message
> ...
>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>> freeze, decant and store bringing out to cook, i also do turkey dressing
>> this way helps with portion control, Lee
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> Salmon Cakes
>>>>
>>>> 14.75oz canned salmon, remove bones if they bother you.
>>>> 2 stalks celery, chopped fine
>>>> 1 small green onion and bulb, chopped fine
>>>> 3 small portabello mushrooms, chopped fine
>>>> 2 large eggs plus 1 yolk
>>>> 1/4 tsp garlic powder
>>>> 1/4 tsp black pepper
>>>> 1/2 tsp salt or to taste
>>>> 2 tbs olive oil, divided
>>>>
>>>> Preheat oven to 380 degrees.
>>>>
>>>> Drain salmon and mix all ingredients, reserving half of
>>>> olive oil to grease pan.
>>>>
>>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>>> or until glossy and browned.
>>>>
>>>> Let cool for 15 minutes before removing from tins.
>>>>
>>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>>> of protein.
>>>>
>>>> Not for the faint of heart where fat is a concern.
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>>

please post this, i have two cans of tuna beggin to be used. Lee
"Janet" > wrote in message
...
> Julie Bove wrote:
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who
>>>>> used to make what Americans call "sausage" in muffin pans. He
>>>>> would make a heap on weekends and freeze them and reheat to have
>>>>> with eggs (any which way) for a quick breakfast. He added lots of
>>>>> low carb veggies to the sausage mix (mushroom, celery, peppers,
>>>>> zuchini etc) plus onion and garlic plus the egg binding and
>>>>> seasonings. My aunt makes frittata in muffin pans too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw
>>> the can in the bin. I have since found out that mackerel is
>>> nutritionally better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of
>> using tuna. I hate salmon. Have never tried mackerel but not sure I
>> would like that either.
>
> I have a great recipe for tuna cakes, Maryland-style. But it definitely
> requires egg, and calls for bread crumbs. It may well be possible to sub
> finely chopped mushrooms for the crumbs, but I don't think they would hold
> together without egg, since they are pan-fried. The muffin tin method
> might help with that, but I tend to doubt it.
>
> Is there some other kind of binder you could use?
>

I've done it all... lol... a friend just bought us a robo stirrer thinking
that might help me... we will se when we return to the house, Lee
"Tiger Lily" > wrote in message
...
> On 9/22/2011 1:27 AM, Storrmmee wrote:
>> everyone on this earth i respect as a cook has tried to teach me the fine
>> art of gravy, i am i think prohibited by law from making gravy, might
>> even
>> be a federal law... Lee
>
> a VERY fine sieve for SLOWLY adding the flour/water mix to the boiling
> broth and whisk briskly when adding the flour/water
>
> sometimes this is easier with 2 people trying this (i learned that when i
> had to hold the fine sieve and mom would slowly add the flour/water to the
> gravy)
>
> kate

i can make what i call thick broth, that is add some flour/cornstartch to
some of the liquid then re add, stirr and let sit after its brought back up,
thicker than broth, but ntot thick gravy... remember i was brought up on
sausage gravy, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : i thinks this gets back to that "stir constantly" instruction, just not
> in
> : my skill set, lol, Lee
> : "Julie Bove" > wrote in message
>
> Stormee, If you make it thin, .ike I do you don't have to stir it sll the
> time in order to keep it from getting lumps. Mine is alwasy thin and the
> only "lumps" are ssmall pieces of onions, etc scraped from the bottom of
> the pan and they only add to the taste adn nice texture.
>
> Wendy
>

"Storrmmee" > wrote in message
...
> I've done it all... lol... a friend just bought us a robo stirrer thinking
> that might help me... we will se when we return to the house, Lee
> "Tiger Lily" > wrote in message
> ...
>> On 9/22/2011 1:27 AM, Storrmmee wrote:
>>> everyone on this earth i respect as a cook has tried to teach me the
>>> fine
>>> art of gravy, i am i think prohibited by law from making gravy, might
>>> even
>>> be a federal law... Lee
>>
>> a VERY fine sieve for SLOWLY adding the flour/water mix to the boiling
>> broth and whisk briskly when adding the flour/water
>>
>> sometimes this is easier with 2 people trying this (i learned that when i
>> had to hold the fine sieve and mom would slowly add the flour/water to
>> the gravy)
>>
>> kate

It's really much easier just to have a Bamix or any decent stick blender.
Never have lumpy gravy that way.

Cheri

tbh its easier just to get the dh to do that part... if i were single i
would just not eat it,... have i mentioned i am a mechanical killer> dh had
a stick blender, for like ten years... when i finally worked up my nerve to
ask him to show me how to use it for hot cocoa... i broke it first time out
while he was standing there watching me... i did exactly as he instructed,
things like that don't love me, Lee
"Cheri" > wrote in message
...
> "Storrmmee" > wrote in message
> ...
>> I've done it all... lol... a friend just bought us a robo stirrer
>> thinking that might help me... we will se when we return to the house,
>> Lee
>> "Tiger Lily" > wrote in message
>> ...
>>> On 9/22/2011 1:27 AM, Storrmmee wrote:
>>>> everyone on this earth i respect as a cook has tried to teach me the
>>>> fine
>>>> art of gravy, i am i think prohibited by law from making gravy, might
>>>> even
>>>> be a federal law... Lee
>>>
>>> a VERY fine sieve for SLOWLY adding the flour/water mix to the boiling
>>> broth and whisk briskly when adding the flour/water
>>>
>>> sometimes this is easier with 2 people trying this (i learned that when
>>> i had to hold the fine sieve and mom would slowly add the flour/water to
>>> the gravy)
>>>
>>> kate
>
> It's really much easier just to have a Bamix or any decent stick blender.
> Never have lumpy gravy that way.
>
> Cheri
>

Storrmmee > wrote:
: i can make what i call thick broth, that is add some flour/cornstartch to
: some of the liquid then re add, stirr and let sit after its brought back up,
: thicker than broth, but ntot thick gravy... remember i was brought up on
: sausage gravy, Lee
: "W. Baker" > wrote in message
Ii never had sausage so I am not sure if it is gravy to eat on sausages or
gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
comments that it is a thick gravy.

Wendy

Storrmmee > wrote:
: I've done it all... lol... a friend just bought us a robo stirrer thinking
: that might help me... we will se when we return to the house, Lee

How is the house coing along? Any idea of when you might ge getting into
it? This has to be quite an ordeal!

Wendy

"haleymcadams1" > wrote in
message .. .
>
> 'Julie Bove[_2_ Wrote:
>> ;1663163']"Storrmmee" wrote in message
>> ...-
>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>> freeze,
>> decant and store bringing out to cook, i also do turkey dressing this
>> way
>> helps with portion control, Lee-
>>
>> When I used to make stuffing, I would take a slice of turkey, roll it up
>>
>> with a little stuffing inside and top with gravy. I also make my
>> stuffing
>> with a ton of sautéed veggies and very little bread.
>>
>> I have a couple of gluten free cornbread mixes in the cupboard that are
>>
>> likely getting old. I should bake them up for Thanksgiving stuffing.
>> Angela did like the stuffing I made when I had leftover cornbread. I
>> used
>> to be able to buy it made up online. But no longer and I think they
>> quit
>> making the mix as well. It was the only kind I could find that didn't
>> require dairy or eggs.
>
> Weird enough I was actually searching for different salmon recipes. I
> think I found a blog that already help me. But never really think that I
> could actually find another one here. I like to try your recipe on the
> turkey with stuffing and gravy please. Can you post some of the
> ingredients here?

Sorry I don't have an actual recipe for stuffing. I just read through many
and tried something. It was over a year ago but I think I did this...

Break up cornbread on shallow pan and put in a low oven until dried out.

Sauté plenty of chopped onion and celery until soft.

Mix with bread and season with salt, pepper, parsley and sage in large
casserole.

Dampen with turkey broth.

Cover with foil and heat through until liquid is absorbed and heated
through.

I did not make the gravy because I don't cook turkey. We don't eat a lot of
it so I just buy sliced breast and I do sometimes cook legs in the crockpot
for my husband. The gravy was Imagine brand, gluten free.

very thick, you cook the sausage, like loose hamburger for spaghettie sauce,
after it is cooked you add flour to brown in/on the grease and sausage, then
you slowly add the milk stirring to incorperate and thicken, add s/p to
taste then serve over noodles or bread of choice... usually biscusts... also
serve over fried potatoes... since you are kosher i can't see this ever
happening unless you used those spicey boca crumbles... am i correct that
meat/dairy exclusion also includes chicken and turkey? Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : i can make what i call thick broth, that is add some flour/cornstartch
> to
> : some of the liquid then re add, stirr and let sit after its brought back
> up,
> : thicker than broth, but ntot thick gravy... remember i was brought up on
> : sausage gravy, Lee
> : "W. Baker" > wrote in message
> Ii never had sausage so I am not sure if it is gravy to eat on sausages or
> gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
> comments that it is a thick gravy.
>
> Wendy

it is very hard, starting over is just almost unberable overwhelming, so
many details, little things like remembering to put place matts and coasters
on the shopping list to finding someone to remove trees so construction can
be done properly...

it is moving ever so slowly, being superstitious in nature i am reluctant to
say much as every time i do something bad happens... but at least things are
moving...

we have learned what is important and what isn't, we are having a much
smaller house than originally planned but we won't have nearly so much to
try and pay for beyond the ins co's payout... that became much more
important than some things, we also gave up some size for more maintainance
free... neither of us are as young as we once were and figure this was a
better use of the money... Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : I've done it all... lol... a friend just bought us a robo stirrer
> thinking
> : that might help me... we will se when we return to the house, Lee
>
> How is the house coing along? Any idea of when you might ge getting into
> it? This has to be quite an ordeal!
>
> Wendy

Storrmmee > wrote:
: very thick, you cook the sausage, like loose hamburger for spaghettie sauce,
: after it is cooked you add flour to brown in/on the grease and sausage, then
: you slowly add the milk stirring to incorperate and thicken, add s/p to
: taste then serve over noodles or bread of choice... usually biscusts... also
: serve over fried potatoes... since you are kosher i can't see this ever
: happening unless you used those spicey boca crumbles... am i correct that
: meat/dairy exclusion also includes chicken and turkey? Lee

Yes, you are correct about chichen and turkey being considered meat.

Wendy

: "W. Baker" > wrote in message
: ...
: > Storrmmee > wrote:
: > : i can make what i call thick broth, that is add some flour/cornstartch
: > to
: > : some of the liquid then re add, stirr and let sit after its brought back
: > up,
: > : thicker than broth, but ntot thick gravy... remember i was brought up on
: > : sausage gravy, Lee
: > : "W. Baker" > wrote in message
: > Ii never had sausage so I am not sure if it is gravy to eat on sausages or
: > gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
: > comments that it is a thick gravy.
: >
: > Wendy