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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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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 |
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![]() "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. |
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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 |
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![]() "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. |
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![]() "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! |
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![]() "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. |
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![]() "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. |
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![]() "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. |
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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. |
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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. |
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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. |
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![]() "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. |
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![]() "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. |
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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. > |
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![]() "Storrmmee" > wrote in message ... >i thinks this gets back to that "stir constantly" instruction, just not in >my skill set, lol, Lee Ohhhhhhh... |
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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. > > |
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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. > > |
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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 |
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![]() "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. |
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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? |
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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. |
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![]() "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. |
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![]() "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 |
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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. |
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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 |
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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 |
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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 |
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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. >> >> |
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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? > |
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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 |
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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 > |
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"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 |
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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 > |
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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 |
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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 |
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![]() "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. |
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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 |
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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 |
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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 |
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