Crabby Patties

The kids love Sponge Bob. They don't all love eating fish though. My 8 year old Liam loves fish and has been asking for it so I thought I would give these Salmon Patties a try. OK I know they aren't crabby patties but the kids got a kick out of the name so I figure it's close enough. My 7 year old Aidan said, "Are these really crabby patties?!" :o)

I got the recipe from Whole Foods but I instead of using salmon fillets I used canned wild salmon. Here is the recipe

Salmon Patties

3 Tbl olive oil

3 cans wild salmon (about 16 oz)

Salt & ground black pepper to taste

2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water

1 tbl Organic Dijon Mustard

1 egg, beaten

3/4 cup Plain Bread Crumbs

Lemon wedges

Break the salmon into small flakes in a bowl. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine. Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.

P.S. Out of 4 kids 1 loved, 1 liked, 1 thought it was OK, and 1 didn't like it at all. That's pretty normal around here!

Is it Wierd to Eat Soup in the Summer?

Normally I would say yes. It just doesn't seem right to dig into a steaming hot bowl of soup in the middle of summer. I like to save that for fall nights when I am bundled up in my sleeping bag watching my kids play soccer or football.

Wait, I know it is summer but I was sitting outside bundled up in my sleeping bag on TUESDAY watching my kids play baseball. It was freezing. I wasn't the only one out there with blankets in case you are wondering. It really was cold out.

So yesterday I had a hankering for some soup. I went to my favorite old stand by, Pasta Fagoli. I decided to change it up a bit by adding some escarole. It was delicious.

So if it is chilly where you live right now, give this soup a try. If not, save it for fall. Here is the recipe:

Pasta E Fagoli
2 TBL olive oil
3 large garlic cloves, minced
2 celery stalks, finely chopped
2 large carrots, finely chopped
1 small onion, finely chopped
1 can chopped tomatoes
2 quarts chicken broth
2 cans cannellini beans
1/2 cup small pasta like tubettini or ditalini
1/2 bunch escarole
salt and pepper
parmesan cheese

• Heat the oil in a large pot. Cook the onion, carrot and celery until soft. Add the garlic and cook another minute.
• Pour in the broth, beans and chopped tomatoes and cook for five minutes.
• Use an immersion blender to mash up some of the beans to thicken the soup. If you don't have an immersion blender you can remove a few scoops of the bean mixture and puree or mash.
• Add the pasta and cook until al dente.
• Add the escarole and salt and pepper. Turn off the heat. The escarole will wilt quickly.
• Serve with parmesan cheese

Eating on the Run

So far my summer has been flying by quickly because of all the things we have going on. Keeping my family fed on the run has been a real challenge. Here are some quick tips that might help you out during your busy times.

Cook Once, Eat Twice

When we get our grill going we cook up loads of food. We double or sometimes even triple our chicken, fish, or other meat. We use the extras to throw in salads and wraps. We also make quesadillas, tacos, or fajitas with it. I also cook up a large pot of pasta or rice as a base for easy side dishes or light main dishes.

Cut Once, Eat Twice

Same goes for chopping. When I start cutting up veggies for dinner, I keep on cutting so I have extras to add into pasta dishes, salads, or those yummy fajitas. When it is easily accessible, it is more likely we will eat it.

Take Advantage of Mother Nature

There are so many quick and easy snacks that we can just grab and go. I make sure to stock up on a variety of fruits and veggies that don't need too much preparation. A quick wash and maybe a rough chop and we are out the door.

Be Ready For a Snack Attack

Having portion sized snacks read to go makes it easy to pack and run. I like to make up a trail mix and divide it up into serving sizes. I love adding Goji Berries and Inca Berries for a Superfood boost. I also bring along small containers of hummus to dip our veggies in. I love the garlic flavored hummus I get at Costco. Yum!

Got any fast and easy tips you would like to share?