Salmon burger dinner....of course I got yogurt in there too.

                Usually, Sunday is when I have the most time to prepare more time-consuming dinners. Last week I made turkey burgers, so my mind was still on the burger idea, and I was thinking that I had not made salmon patties in a while. So that became the plan. Make the salmon patties and prepare homemade buns.

                Credits to my mother fot the salmon burger recipe. In a bowl, I mixed together a can of salmon with the bones removed, 2 eggs, ½ cup oats, 1 finely diced carrot, 1 finely diced celery, 2 cloves of fresh garlic, seasoned salt, onion powder, and pepper. I left that in the fridge overnight and then rolled and flattened them into 8 patties the next night. Instead of frying them, I baked them for a total of 30 minutes, turning them over after about 20 minutes.

               

                I wanted to make whole wheat buns, and I found this recipe that used mostly whole wheat flour. I did not fully follow the instructions. I allowed the dough to rise for 1 hour after mixing, and then again for 30 minutes after I shaped them into 12 rolls. Next time I make this recipe, I think I will try to make the rolls more flat/less round, so that they are not as tall when they are finished baking. This is the link to the recipe I used. 

                On Monday night, when the salmon burgers were baking, I decided that I should make a sauce to go on the burgers. And since I love yogurt, I decided to make a yogurt sauce. I combined about 1 cup yogurt with a few small squirts of lemon juice, about ½ tsp salt, and 2 cloves of diced garlic.

                To assemble the sandwiches, layer in this order: bottom bun, salmon burger, spoon of yogurt sauce, slice of tomato, scallions, and top bun. Yummmm….

putting on the "lid" and getting ready to eat!

Dinner idea: salad, marinated beans, and hard boiled eggs

                My favorite supper might be lettuce salad with marinated beans and hard boiled eggs. It is so yummy, fairly cheap, and packed with nutritious ingredients. It does take some prep time for cutting all the vegetables, but that can be done while the eggs are boiling. And of course it always is nice to recruit someone to help with the prep….

1. Boil eggs. I have found that the best way to do this is to bring the pot of eggs to boil, and set the timer for 10 minutes once the water is boiling. When the timer rings, spill out the water and refill the pot with cold water and let sit. The yolks should be perfectly cooked and still yellow.
2. Next is the lettuce salad. wash and tear a head of romaine lettuce, chop some tomato, cucumber, mushrooms, carrots, or whatever other vegetables you like. (Save your peppers for the marinated beans.)
3. The beans. Open and rinse 4 assorted cans of beans. I usually use chickpeas along with some combination of black beans, pink beans, kidney beans, black eyed peas, or whichever other beans I have on my shelf. Pour the rinsed beans into a large bowl, and add a small diced red onion, and half each of red, orange, and green peppers. The dressing is about 2 parts oil to 1 parts vinegar. I never quite measure these. I just pour from the bottles into the bowl with the beans. I use either olive oil or canola oil, and regular vinegar. Then, season with some salt, and a bit more generously with pepper. Mix well. The beans taste best once they have marinated for an hour at least, but they are also fine right away.
4. To assemble: place some lettuce salad on your plate. Place 1-2 spoons of the marinated beans on top. Finally, top with a hard-boiled egg sliced in half.

                There you have it. A work of art!

yummy supper!

                This meal is full of vitamin, mineral, fiber, and also a nice portion of protein to help keep you full.