This is another of those imprecise recipes. I learned by watching so amounts are guesstimates...
Two cans of water-packed tuna, well drained.
One cup of slow-cooking oats.
A quarter cup or so of horseradish mayo.
Garlic salt and garlic powder to taste (I like garlic. This proves I am not a Vampire, regardless of popular opinion…)
Mix the whole mess together, form into four patties and place on greased baking sheet. Bake at 325 until they start to brown and crisp up a bit. Serve with a bit of tartar sauce for a simple dinner or make a real ‘burger’ out of it, however you prefer.
This recipe doubles easily if you have more hungry mouths to feed. Cheap and easy and reasonably good for you!
Sunday, December 28, 2008
Saturday, December 27, 2008
White Bean Dip
Two to three cups of cooked navy or Great Northern beans (or a can of beans, rinsed).
Two tbls olive oil
One small onion, finely minced.
Two or three cloves garlic, pressed or one tbls mince garlic (add more if you like garlic. I used about 2 tbls).
Spices to taste. I used a little sea salt, fresh ground black pepper, ground chipotle chile, Mexican oregano and ground thyme. A little cumin would be good, too.
Heat up the oil in a skillet, add onions and cook till they start to get soft. Add the garlic and cook another minute or two until soft and fragrant. Add spices and stir well.
At this point you can add the beans to the skillet (like I did) or you can add the beans to a food processor and pour the onion mixture on top and blend until semi smooth. I just put the beans in on top of the onions and used a potato masher to smash the beans up a bit.
Taste, adjust seasonings as needed. I left the beans to simmer a bit of the liquid out so the dip would thicken up a bit. At the end I added some shredded farmers cheese just to make it a little yummier, but it was quite good without the cheese.
Get some chips and dig in!
Two tbls olive oil
One small onion, finely minced.
Two or three cloves garlic, pressed or one tbls mince garlic (add more if you like garlic. I used about 2 tbls).
Spices to taste. I used a little sea salt, fresh ground black pepper, ground chipotle chile, Mexican oregano and ground thyme. A little cumin would be good, too.
Heat up the oil in a skillet, add onions and cook till they start to get soft. Add the garlic and cook another minute or two until soft and fragrant. Add spices and stir well.
At this point you can add the beans to the skillet (like I did) or you can add the beans to a food processor and pour the onion mixture on top and blend until semi smooth. I just put the beans in on top of the onions and used a potato masher to smash the beans up a bit.
Taste, adjust seasonings as needed. I left the beans to simmer a bit of the liquid out so the dip would thicken up a bit. At the end I added some shredded farmers cheese just to make it a little yummier, but it was quite good without the cheese.
Get some chips and dig in!
Saturday, December 6, 2008
Shrimp Scampi
Shrimp Scampi
One pound fresh uncooked shrimp, shelled and deveined
(The rest of these ingredients are estimates on the amounts. We just throw it in till it looks about right)
1/4 cup shallots, minced
4 to 5 cloves garlic, minced
Half stick of butter (do NOT USE MARGARINE!)
2 to 3 Tbls olive oil
1/4 cup white wine
Red pepper to taste
Salt to taste (you likely won’t need much if any, especially if you use salted butter)
Add all ingredients except the shrimp to a skillet and simmer about 30 minutes or until the shallots are very tender and the garlic has mellowed. Add the shrimp and cook another 7 to 10 minutes until the shrimp is pink and cooked through.
Eat!
One pound fresh uncooked shrimp, shelled and deveined
(The rest of these ingredients are estimates on the amounts. We just throw it in till it looks about right)
1/4 cup shallots, minced
4 to 5 cloves garlic, minced
Half stick of butter (do NOT USE MARGARINE!)
2 to 3 Tbls olive oil
1/4 cup white wine
Red pepper to taste
Salt to taste (you likely won’t need much if any, especially if you use salted butter)
Add all ingredients except the shrimp to a skillet and simmer about 30 minutes or until the shallots are very tender and the garlic has mellowed. Add the shrimp and cook another 7 to 10 minutes until the shrimp is pink and cooked through.
Eat!
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