Tag Archives: spicy

Salmon Quinoa Cakes with Roasted Red Pepper Sauce

A cold and rainy day in Wisconsin greats me as I ready myself for the day.  Ice and wind is a good possibility on my way to work.  So I have to take care on my drive into work.  A cautious morning drive is on my plate.

I have been wondering what to make for dinner tonight.  Yesterday was poached salmon with sesame ginger sauce and curried quinoa.  So today I plan on taking the leftovers and making salmon cakes.  Great on this cold day.

Salmon Cakes
1 lb salmon cooked and flaked
1 cup cooked quinoa
1 small onion chopped
1 small red bell pepper chopped
1/4 cup chopped cilantro
2 eggs
1 teaspoon sriracha sauce
2 tablespoons yogurt
2 tablespoons flour plus extra flour if needed to firm up the salmon cakes do they don’t fall apart.

2 sliced avocados
Pico sauce

2 cups yogurt
1 tablespoon sriracha sauce
2 roasted red peppers
1 teaspoon cumin
1 teaspoon coriander
1 garlic clove

I make the sauce first. Place the ingredients in a food processor and blend until smooth. Set aside.

In a food processor mix the quinoa, bread crumbs, eggs, sriracha sauce, yogurt and flour.  Put mixture in  bowl and mix the rest of the ingredients in add more yogurt to moisten if necessary.  Chill mixture for 30 minutes.  Form into patties and set aside.


Heat a couple of tablespoons of oil in a pan.  Place cakes in pan and cook on each side for about 10 minutes until brown and patties are cooked through.

Serve atop sliced avocado and top with pico sauce.  Serve roasted red pepper sauce on the side.

Enjoy will enjoy the cold day more knowing I will be coming home to the salmon cakes and roasted red pepper sauce.


Baby It’s Cold Outside.

fox cold

Brrrr….I’m chilled to the bone.  As January comes to an end, winter lets us know that it is not over yet.  The weatherman is using terms like wind chill, arctic blast, polar vortex.  Each term used with a dramatic fervor  to scare the bejesus out of you.  Well stop it!  I know that it’s as cold as a witch’s tit out there.  I don’t need your melodramatics to help me to remember to put my hat on before I venture outside.  This is Wisconsin and yes it does get this cold in the winter.

So, with that off of my chest.  I could see my breath as I spoke.  It is time to cook up a heaping pot of veggie chili.  As I dig through my pantry to find all the fixings, here is what you’ll need if you too want to cook up some chili to heat up your insides.

28 oz can of chopped tomatoes
28 oz can of stewed tomatoes
1 quart of tomato juice
1 tbsp Better than Bullion soup base
1 onion chopped roughly
2 pablano chili peppers roasted chopped roughly
2 anaheim peppers roasted chopped roughly
2 hungarian peppers roasted chopped roughly
1-2 jalapeno pepper chopped fine
2 red bell peppers roasted chopped roughly
2 cups pumpkin that is cubed and cooked in vegetable broth until soft
Two 16 oz cans of black beans
One 16 oz can of pinto beans
6 garlic gloves chopped
1 tbsp olive oil
2 tbsp ground cumin
1 tsp fennel seed
3 tbsp chili powder
1 teaspoon red cayenne pepper
1 tbsp Vindaloo Seasoning
1 cup bulgar wheat
1/4 cup fresh chopped cilantro

Empty the canned tomato products in a deep stock pot.  Add the soup base and chopped garlic and all the seasonings.  put on medium heat until it starts to boil and then begin to simmer.  In a pan saute the onion and jalapeno peppers in olive oil until the onion softens.  Add them to the stock along with the roasted peppers.  Add the pumpkin and beans.  Simmer for about 2 – 3 hours.  Added the cilantro and bulgar wheat.  Simmer for 1 more hour.  If the chili is too thick stir in more tomato juice or water.

I like to serve it with sour cream and crusty bread but it is also great without the dairy as a vegan dish.


A great way to beat the cold weather.

This pot will serve 12 healthy appetites.

You can freeze it for the next day the wind chill drops to 40 below.