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* Exported from MasterCook *
Wasabi Salmon Burgers
Recipe By : Eating Well Make it Tonight!
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder -- (see Note)
1/2 teaspoon honey
1 pound salmon fillet -- skinned (see Tip)
2 scallions -- finely chopped
1 egg -- lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth.
Set aside.
2. With a large chef's knife, chop salmon using quick, even, straight-up-
and-down motions (do not rock the knife through the fish or it will turn
mushy). Continue chopping, rotating the knife, until you have a mass of
roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg,
ginger and oil; stir to combine. Form the mixture into 4 patties. The
mixture will be moist and loose, but holds together nicely once the first
side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat over medium
heat for 1 minute. Add the patties and cook for 4 minutes. Turn and
continue to cook until firm and fragrant, about 3 minutes. Spoon the
reserved wasabi glaze evenly over the burgers and cook for 15 seconds more.
Serve immediately.
Makes 4 servings
Active Time: 30 minutes. Total Time: 30 minutes.
Ease of Preparation: Moderate
Source : Eating Well Make it Tonight!
Formatted by Chupa Babi in MC: 04.21.07
TIP. Ingredient note: Wasabi powder, when mixed with water, becomes the
green paste most of us know from sushi restaurants. The powder is available
in jars in the Asian aisle of most supermarkets or in almost all Asian
markets. Store at room temperature for up to 1 year.
To skin a salmon fillet: Place it on a clean cutting board, skin side down.
Starting at the tail end, slip the blade of a long, sharp knife between the
fish flesh and the skin, holding the skin down firmly with your other hand.
Gently push the blade along at a 30-degree angle, separating the fillet
from the skin without cutting through either. Or have your fishmonger do it
for you.
Bring out the flavors of salmon with a Japanese-inspired infusion of
ginger, sesame oil and wasabi. If you serve these patties on whole-wheat
buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments.
Or skip the buns and set the patties atop a vinegary salad of greens,
carrots, radishes and sprouts.
Contributed to the FareShare Gazette by Chupa; 2 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 161 Calories; 5g Fat (30.1% calories from
fat); 25g Protein; 2g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol;
395mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Wet Walnuts
Recipe By : Martha Stewart
Serving Size : Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup walnut pieces
1/4 cup pure maple syrup
1/4 cup light corn syrup
Preheat oven to 350F.
Place walnuts in a single layer on a rimmed baking sheet; toast until
golden brown and fragrant, about 10 minutes. Remove pan from oven; set
aside. Combine maple syrup, corn syrup and walnuts in a bowl; stir until
nuts are well coated. The walnuts can be stored in an airtight container in
the refrigerator for up to 1 week.
Source : "http://www.marthastewart.com" S(MC Formatted by Dee): ""
Yield : "1 cup"
Contributed to the FareShare Gazette by Donna; 28 August 2007.
www.fareshare.net
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* Exported from MasterCook *
Whole Wheat Pecan Stuffing
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups whole wheat bread -- cut
into 1/2-inch cubes
3/4 cup giblets -- optional (see note)
2 tablespoons butter
1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
3/4 cup sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1/8 teaspoon nutmeg
1/2 cup golden raisins
1/2 cup pecans -- chopped
1 cup chicken broth
1 large egg -- lightly beaten
Preheat oven to 400 degrees F.
Bake bread cubes on a jelly-roll pan until golden, stirring occasionally,
about 20 minutes. Transfer to large mixing bowl.
Reduce oven temperature to 350 degrees F.
Melt butter in large skillet. Add onion, celery and green pepper and cook
until tender, about 15 minutes, adding mushrooms for the last few minutes.
Combine with bread in mixing bowl, add seasonings, giblets, raisins,
pecans, broth and egg. Stir well and pour in 9x9-inch or 11x13-inch
casserole dish sprayed with cooking spray. Bake covered for about 1 hour.
Yield : "4 cups"
Note : If using giblets, cover with water and bring to a boil. Boil gently
about 20 minutes until done. Drain and chop.
Contributed to the FareShare Gazette by Jennie; 13 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 3636 Calories; 123g Fat (28.9% calories
from fat); 145g Protein; 535g Carbohydrate; 78g Dietary Fiber; 700mg
Cholesterol; 6287mg Sodium. Exchanges: 29 Grain(Starch); 6 Lean Meat;
3 Vegetable; 4 1/2 Fruit; 20 Fat.
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