Thursday, February 28, 2013

Salmon Bugers and Beef Stew

Did two more recipes from the Nourishing Meals Cookbook!
Both are keepers!

Quinoa Salmon Burgers p. 313

3-4 green onions, ends trimmed
1 large handful of fresh cilantro
1-2 teaspoons of lemon zest
1/2 teaspoon sea salt  (calls for 1 tsp Herbamare seasoned salt, but I don't have any!)
Ground black pepper
1-1.5 lbs of wild salmon, skinned and deboned  (need to bump this up to 2 lbs, we love fish)
1 cup cooked quinoa
Olive or coconut oil for cooking

Put all ingredients but the salmon and quinoa in a food processor until finely minced.  Add the salmon and quinoa, but leave it a little chunky.  Form into patties.  (My patties were a little runny so I added a couple spoons of oatmeal.  I then put them in the fridge to cook later that night.)

Cook in a pan for about 5min per side.   Made 7 burgers.


Slow Cooked Beef Stew  p.337

1 medium onion diced
3-4 large carrots, cut into 1/4 inch rounds
1/2 pound of mushrooms, quartered (No mushrooms for my hubby!)
1 pound grass-fed beef stew meat (I used a Laura's steak)
(I added 2 chopped carrots and 2 chopped red potatoes)
1/2 cup water
1/4 cup dry red wine
1/4 cup tomato pure (Mom can't do tomatoes so I left these out)
2 tablespoons arrowroot or sweet rice flour ( I used Pamala's all-purpose gluten free mix)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

On Monday I cut up all of the veggies and put them in a plastic container.  I cut up the meat and added the spices, flour and liquid and let it marinade in a separate container in the refrigerator.  Wednesday afternoon I got out the crockpot and put the meat with liquids in first and then added the veggies.  Cooked on High for 4 hours stirring once.  YUMMY!!!!  Served over rice my hubby ate the whole thing!  Makes 4 servings.

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