So we have a dilemma.

Who gets the spotlight? Do we focus on the Salmon Cakes, pumped full of protein and fiberful hemp hearts – a total new fav around here – or the tri-weekly repeat Lemony Shallot Orzo??

Logic tells me Salmon Cakes, proteins usually mentioned first and all, but if I tell the truth (and of course I tell the truth) it might just be the Orzo.

Best part for you, is this isn’t really a dilemma at all. I mean what kind of problem do you have if you cant chose between which bite is better? No problem. No prob at all I say.

So for formality, let’s just start with the Cakes:

A little choppy chop of herbs (dill and cilantro), shallot, and celery.

Add in a tad mayo, dijon, capers and hearts (hemp style).

Mix it all up.

Cake your heart out.

Layered cakes are topped off with an optional yogurt – tzatski like – sauce.

But the base is totally not optional.

Orzo.

Lemon.

Shallot.

Oh yes.

Let’s talk orzo. Do you do orzo?

Pictured is the basic orzo (non-whole wheat) but did you know there’s a whole wheat version?!?! Yeps! Well I didn’t, until recently, and it totes blew my mind. And then I realized I can pretty much it eat every single day – seeing as how its full of fiber and protein. What what! Orzo rocks.

Especially when it’s tossed (freshly strained, NOT RINSED, super hot, and ultra absorbent) with a lemony shallot herb punched dressing.

So you have a choice here, get addicted to orzo or never try it.  Just warning.

But don’t forget about the Salmon Cakes, they’re a cheap option (canned) pumped full of flavor and super quick.

Nothing to lose here with this dish. Dive on in!

~l

Hemp Heart Salmon Cakes

Makes 6-7 cakes, depending on the size

• 2, 6 oz cans skinless boneless wild Alaskan pink salmon (no salt added)
• 2-3 Tbsp hearts
• 1-2 Tbsp panko breadcrumbs
• 1 egg
• 1 medium shallot, minced
• 1 clove garlic, minced
• 1 Tbsp capers
• 1 Tbsp chopped cilantro
• 1/2 Tbsp dijon mustard
• 1 tsp chopped fresh dill
• 1/2 celery stalk, chopped
• 1/2 tsp prepared horseradish
• 1/2 tsp  Worcestershire sauce
• 1/2 tsp honey
• 1/4 tsp sea salt

Start by bringing a medium stock pot of water to a boil. Add about 1/4 c. sea salt to the boiling water – to flavor the orzo – then add the orzo. Stir, and bring to a boil again and cook for 8-10 minutes, stirring occasionally. Once cooked, drain and please DO NOT RINSE the orzo, this just might ruin everything. Once drained, toss with the half the dressing.

While the orzo cooks, make the dressing. Just pop everything but the orzo into a food processor and blend until thoroughly mixed.

Enjoy!

The post Hemp Heart Salmon Cakes with Lemon Shallot Orzo appeared first on The Talking Kitchen.

Bet you’ll never guess what I did this weekend…

Did it involved: a). fire b). beer c). cheese d). all of the above

d!! you’re a winner! If you can’t tell I’m still sorta in school mode, just finished my last class on Friday(for the semester), only one more to go!

Anyway back to this weekend, we totally had a grill fest, not only Saturday but Sunday too- and believe me you could tell.. by the smell.. on me. Ahhh summertime.

The cool folks over at Tillamook sent me some cheese to celebrate National Burger Month aka May, and boy did we celebrate!

They also want you to celebrate so look below for a coupon to try some for yourself!

I mean just look at the cheese melting deep into the crevices of the patty, permeating it’s cheesiness goodness into each and every bite.

We kept the toppings simple with pickles, grilled onions and a special sauce. And of course the CHEESE!

Best part of the cheese, other then it being hormone free, delicious, and pre-sliced (yay! for no fuss), it that it’s super creamy and there’s no cheese product in sight.

I could do this every weekend. But maybe stick with the single version.

Have you fired up the grill yet this season?

~l

CLICK HERE TO GET A FREE COUPON TO TRY TILLAMOOK’S CHEESE!

The Tillamook $1 off Natural Slices coupon will be available until May 21, 2013. It will expire within 30 days of printing, so don’t forget to use it soon! Please reach out to Tillamook directly with any questions, comments, or concerns about the coupon: Contact Tillamook [www.Tillamook.com/Contact]”

Double Cheeseburger Deluxe

Makes 4 burgers – layer 2 to get the double deluxe… or share with a friend

• 3/4-1 lb. grass-fed ground beef
• 1/2 onion, minced
• 3/4 tsp seasoned salt
• 1/4 tsp ground cumin
• 4 slices Tillamook medium cheddar cheese – I love the sharp cheddar too!
• Buns
• Toppings: pickles, caramelized onions, grilled onions,

Start by getting the grill fired up… I don’t have instructions on that, check with a friend, your man, or the Internet.

For the burgers, place the ground beef in a bowl and add the onion and seasonings. Mix with your hands, but be careful not to overmix the meat. Form into 4 equal sized patties, try to fit the width of your bun. Smaller buns means more burgers. Patties should be room temperature before placing them on the grill – this way you won’t shock the meat. Using a brush, lightly oil the burgers or using a grill-brush, make sure the grill is greased – BEST TO DO THIS AWAY FROM THE FIRE. Cook the burgers for 2-3 minutes per side, place the cheese on the flipped side about 30 seconds before it’s done. Cook to your preferred doneness, these were medium.

To create the double cheeseburger deluxe, first give the bun a quick toss on the grill – AND I MEAN QUICK – those babies burn fast. Once slightly toasted, smear on some special sauce or your favorite condiments. Add the onions, pickles, burger 1, burger 2, then a few more onions and pickles, top with a sauced bun top and chow down.

Napkins and friends to share with are recommended.

Enjoy!

All thoughts + opinions are my own.  Not a sponsored post.

The post Double Cheeseburger Deluxe plus a Cheese Coupon! appeared first on The Talking Kitchen.

I’m totally too cheap to buy store-bought a lot of things:

Granola – huge rip off

Birthday cards, Graduation cards, anything cards – too much for something I can get crafty with at home… except Trader Joe’s, nothing beats a buck.

Cookies – hells no, first off their most likely full of trans-fats and few come close to homemade, besides they’re not warm

Salad Dressing – homemade is super simple, cheaper and chemical free (see below for the Caesar Dressing recipe)

Croutons – I actually never buy them because the back of the package lists one to many names that remind me of chemistry class.. and they’re a bit pricey, at least the same as an entire loaf of bread – and there aren’t that many. So that’s a lot of reasons not to but store-bought and make them at home.

Ya with me?

Alright, let’s go:

Take a slice or two of bread, I figure one slice per person – portion control peeps, portion control, summer’s a comin’.

Cube ‘em up and toss with olive oil and your favorite brand of seasoned salt. OR you could use a mix of garlic powder, dried rosemary, granulated lemon (if avail.), salt, pepper.. etc. At least that’s what is in my fav flavored salt.

Oh yeah, please don’t diss the crumbs – flaked on top, they totally take this dank Spinach Caesar Salad to the next level.

Bake in a 350 degree oven for 4-5 mins. then flip and toast for another 2-3 minutes, until golden brown. Easy peasy.

Also I gots a tip for ya, well it’s actually from Rachel Ray, but I’m here to totes back her up. The Garbage Bowl:

Seriously, this bad boy is a gem for easy clean up and helps me keep things clean and clear of mess as I go. I highly recommend its use for any baking or cooking endeavor.

Cheers,

l

Homemade Croutons

Serves 2

• 2 slices bread, cubed
• 1-2 Tbsp extra virgin olive oil
• 1/2 tsp seasoned salt

Start by preheating the oven to 350 degrees, cube up the bread, place in on a parchment paper lined baking sheet and toast for 2-3 minutes. Remove from oven, drizzle on oil, then salt. Toss carefully with your hands. Place back in the oven for another 4-5 minutes, toss and try to flip the croutons, then bake for another 2-3 minutes, until golden brown. Enjoy on salad.

Homemade Caesar Dressing

Serves 4

• 2-3 anchovies
• 1 garlic clove
• 1 lemon, juiced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp mayonnaise
• 1 tsp dijon mustard
• 1/8 tsp sea salt
• 1/8 tsp freshly ground black pepper

Add everything to a food processor. Blend until smooth. Enjoy on salad.

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‘Bout time it’s warm out don’t ya think?

There’s nothing like grilling out to celebrate the arrival of summer. And yes I know it’s actually about to be Spring  (or is it already?) but in Houston, Texas we just skip right on past Spring and dive right into Summer. It might be better to think of our winter as Spring and the rest of the time Summer. What I’m trying to say is that it’s hot ’round heerrre (Nelly style) pretty much all the time.

Before it gets drippy out – yes I mean sweat – we are totally determined to get our grill on.

I don’t know about you but when that sucker is hot (and my sweet husband spend all that beer drinking time to make an awesome fire with those pesky coals) I want to put everything in the fridge on that grill.

Chicken, beef, bell peppers, onions, mushrooms, garlic!, pineapple, apples, pears, nectarines, peaches!!!, artichokes, fennel (ahh so good), tomatoes, potatoes, lemons, grapefruit, you name it!

And really, what doesn’t taste better grilled?

Nothing I tell ya. We had a tough time coming up with a winner between the chicken, ‘shrooms, burgers and veggies, all I know is there was one kabob (veggie) left over.. for about 45 minutes, then everything was gone.

What are you excited to do in the warm weather?

I’m looking forward to a tan, warm pools, mini vacays, working up a sweat, growing produce….. and then A/C.

~l

If you can’t read my broken-wrist-almost-healed-but-still-sore handwriting, there’s a typed version at the bottom.

Each recipe serves 4 to 6

Chicken Kebabs

1.25 lbs skinless boneless chicken thighs

For the marinade:
1 handful of cilantro
1 serrano chile pepper
4 garlic cloves
3 limes, juiced
1/4 c. Tequila
2 Tbsp extra virgin olive oil
1 tsp sea salt

Add everything to a plastic bag/container and let it sit for at least 30 minutes, the longer the better, 24 hour max. Then skewer the chicken onto metal or water soaked wooden skewers. Grill for 5 to 7 minutes then rotate, continue to cook for 2 to 3 minutes each side.

Greek Burgers

1 lb. Grass- fed ground beef
6 kalamata olives
1-2 green onions
1/4 c. crumbles feta
1-2 tsp fresh oregano
3/4 tsp sea salt
3/4 tsp garlic powder

Add everything but the beef and cheese to a food processor. Place the beef in a medium bowl, add the feta cheese and finally processed ingredients to the meat and mix with your hands. Try not to overmix. Form smallish size patties. Bring to room temperature before grilling. Grill for 5 minutes on one side, flip and grill for another 4-5 minutes until desired doneness. These were medium well.

The post Spring Cook Out appeared first on The Talking Kitchen.

This drink is quite possibly my favorite part of the morning routine. There’s nothing like chugging down a sweet, healthy, empowering smoothie on the way to work each morning. I know there’s lots of green smoothie recipes out there, and this one – like all the rest – is versatile and will change slightly with the season and your mood, but there’s a few hidden secret ingredients we’ve recently added to ours that I’ve got to share.

Maca. Maca, is plant native to the Andean Mountains in Peru and has a long history as an Incan superfood. The root of the plant, in particular  has been praised for it’s ability to nourish and balance the body’s endocrine system as well as combat stress and energize. It’s bursting with vitamins, minerals, amino acids and sterols, all requirements for optimal health and immune functioning. Aaand it’s organic, raw, vegan, kosher and gluten-free. So there. Oh yeah and I can’t taste it at all so it’s a totally health freebe… One more thing, it apparently boosts libido so (blush) um, yeah it’s good for you.

Flaxseed oil. You probably aren’t new to the hype surrounding flaxseed oil.  It’s full of Omega-3 fatty acids, primarily alpha-linolenic acid (ALA), and these cool things called ligans. Ligans give us antioxidant and fiber-like benefits, offering protection and aiding in nutrient absorption. (source) All good things my friends.

The rest of the ingredients are just fruits and veggies. I highly recommend using organic when you are juicing/smoothieing, we’re aiming for optimal absorption and no one wants to optimally absorb harmful chemicals that mutate DNA, right? Thought so. If you are going to peel it, I think organic is more of an option (though when possible I use all organic), but please, please keep the berries clean – they are after all part of the dirty dozen, along with apples and celery.

All in all I will say this was one of the best tasting combinations we’ve come up with yet. And as far as the ‘power’ effect, it lasts me 2-3 hours and then it’s time for a snack, but I don’t feel the need for as much coffee in the morning. I usually like to have it in combo with a hard boiled egg, adds some protein and lasts me a bit longer.

What are your favorite smoothie combinations?

~l

The post Green Power Smoothie appeared first on The Talking Kitchen.

Paaalease tell me you’ve heard of this bread. I first read about it on My New Roots and not only is it ridiculously healthy (read: high in protein and fiber),  gluten-free,  and vegan, it’s super duper easy to make. All you do is toss everything in a bowl, add some liquid, let it sit, then cook it. No joke.

If you don’t make this I might question your intelligence. Fo’ serious.

In other news…  have I mentioned how much I like taking pictures of other people cook?

Having a broken wrist definitely has its disadvantages, but I cant lie,  there a few perks… like  you can’t really do dishes or chop things super thin. Shucks.

And when a girl needs sliced radishes, she needs sliced radishes. Good thing I got me a fine slicer husband. Oh yeah.

I’m my opinion, nothing goes better on lentils than quick pickled radishes. And no, those orange carrot looking things aren’t radishes, they’re sauteed carrots, they go great with lentils too. But don’t forget the pickles.

To quick pickle:

• Thinly slice a vegetable (in this case I used radishes, but onions, cucumbers, and zucchini are spectacular too). I’m pretty sure you can pickle anything you want.
• Place vegetables in a small bowl, add equal parts water and vinegar, and lesser amounts, yet equal, salt and sugar. Then add freshly ground whole peppercorns and set aside while you make the rest of your meal.
• I posted one of David Lebovitz’s recipes a while back, I’d def check it out, he’s awesome.

I also totally went for it and made a batch of low and slow, real deal caramelized onions, pre-wrist-break of course. I just have a few more tweeks to kink out, maybe a week or two more of my brace and then a recipe’s in order.

Until I can get back in the kitchen and show off my mad knife skills, I’ll have to rely on my handy dandy food processor. So trustworthy I tell ya.

Look what she made for me just the other day…

A quick 10 minute tomato sauce, ready before the pasta is. Recipe soon!

Man it feels good to be back, and be able to type.

Cheers,

l

The post Tuesday Things appeared first on The Talking Kitchen.

I’m not sure about the rest of the country, but last weekend south Texas was BEEEEautiful!

Actually I’m pretty sure for most of y’all up North it was either snowing, raining, or just grey. I miss a lot of things about Michigan but January,  February and most of March don’t make the cut. Grilling in  mid-February definitely makes Texas cool in my book…. though we can revisit that comment again come August.

Anyway.

This green sauce doesn’t need a grill and can most definitely counts as a comfort food so it’s perfect for any weather. All you need is a blender.

Start by sautéing garlic and onions.

Take a  deep breath. Ahhh. Smells amazing doesn’t it?

Let them cool, toss ‘em in the blender with the greens and cheese. Too easy.

Feel free to go for the green and make a batch of spinach meatballs. We substituted half the spinach for an herb combo of basil and cilantro. Highly recommended.

Got a grill? Very highly recommended.

The sauce will stay good refrigerated for up to five days, though I doubt it will last that long, it’s good on pretty much everything.

And with such spectacular color, it makes any dish look good. And you know what they say about eating good looking food… you eat it faster, so make a double batch.

Then sit back and enjoy the season, it will change soon enough.

How’s the weather in your parts?

~l

The post Green Pasta appeared first on The Talking Kitchen.

I’m totally down for easy-throw-together meals. Effort isn’t always something I’m willing to put forth, and I honestly don’t trust many restaurants and am def not a fan of premade meals, except for frozen pizza – I love that.

So that makes salads a pretty much all-around winner meal in my book.

They always make me feel like I’m being healthy and with so many different ingredients to add,  it never gets boring.

The shrimp are the star of this dish, obviously. They’re pan grilled with salt and pepper, then tossed in a basil garlic butter sauce. Yes, it’s as amazing as it sounds.

The salad is dressed with champagne vinegar, a recent new purchase I’m eager to try with a bunch of different recipes (got any tips?), extra-virgin olive oil, dijon mustard, and lemon juice. Simple.

I thought about adding cheese, but opted for grilled avocado instead. Great choice.

I know this isn’t much of a recipe but, I must share with you the shrimp recipe and technique – its a great way to avoid burnt garlic. And according to Ina,  nobody likes a taste of burnt garlic. So there.

Happy Weekend!

The post Garlic Shrimp Salad appeared first on The Talking Kitchen.

These are my new favorite made from scratch but totally easy and impressive dessert/snack/coffee treat.

Move over Starbucks, this baby is cheaper and way healthier. Especially if you don’t toss them in homemade powder sugar straight from the oven and and press as much Of it as you possibly can into the little baked crevices on top.

But what’s a little sugar?

~l

The post Lemon Scones appeared first on The Talking Kitchen.

I’m craving something warm and hearty.

A tad meaty..

And super healthy.

Then again, I’m down for anything I can eat with one hand now that I’m officially only left handed for the next 6-8 weeks while my broken wrist unbreaks itself.

Soup’ll do the trick.

What makes you crave soup?

~l

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