Salmon rosti

I have a GIANT bag of potatoes in my kitchen that I’m trying to keep from going bad. I love shredding them for hash browns and just frying a couple eggs to go on top, but that meal is starting to get boring, so tonight for dinner I decided to mix it up…

Salmon rosti (fish cakes)

photo (2)

  • about 1/3 cup of canned salmon (mine is wild pink salmon)
  • 1 cup shredded potatoes
  • 1 egg
  • Dijon mustard, salt, pepper
  • oil or fat of choice (I used canola oil with a pat of butter)
  • ketchup (optional)
  1. In a bowl, mix the potatoes and salmon together and crack in an egg to bind the whole thing into a batter.
  2. Add in a generous squirt of Dijon and salt and pepper (you can err on the side of seasoning too little because you can always add more when it’s cooked).
  3. Heat a pan on medium and add in oil/butter, then add potato/salmon/egg mixture.
  4. Let it cook until edges are browned and you can flip it in small sections to create several little cakes.
  5. Once the other side is browned, you’re good to go!
  6. Serve with ketchup if you want. I also steamed some broccoli on the side and added salt and pepper to everything.

Dijon bacon + beans

I make a huge pot of dried beans every week to eat in my lunches and dinners. Endless possibilities, but sometimes I get in a rut and just eat the beans straight along with corn tortillas (another staple for me). Today, since I’m off from work, I stepped up my game a little…

Dijon bacon + beans


  • 1/2 cup cooked pinto beans (I used cooked dried ones but canned are fine)
  • 2 handfuls of baby spinach
  • 2 tbsp of crumbled or chopped bacon (probably equivalent of 1 strip)
  • Dijon mustard
  • 2 corn tortillas (optional)
  1. Microwave or heat in a pan: beans, spinach and bacon.
  2. Add in a squirt of Dijon and heat again til warm. Stir it all together.
  3. Serve with corn tortillas on the side!

Super, super easy and tasty. Another great idea would be to add a little brown sugar or maple syrup to make these more “baked beans” flavor. The bacon I used was already crumbled so it had a little brown sugar in it. And while I am an advocate of bacon in everything, it can easily be left out if you don’t eat or like bacon!

Zucchini pancake + eggs

Came home from work feeling super hungry and very unmotivated to cook. I even told my dad on the phone that I thought making eggs sounded like too much work! He asked if I had any zucchini, which I did. I’ve been eating it raw all week (it’s one of the veggies that makes me gag if I eat too much of it raw). His suggestion…

Zucchini Pancake + Eggs


  • zucchini (I used about 2/3 of a normal-sized one)
  • 2 large eggs
  • 2-3 T flour (I used gluten-free, but normal works fine too!)
  • salt, pepper
  • baking powder
  • oil or butter (or both)
  1. Grate zucchini into a bowl (probably about 2/3 cup, but any amount will do.)
  2. Add salt, pepper, a small amount (1/2 tsp?) baking powder, ONE of the eggs, and the flour. Stir into a batter.
  3. Pour a small amount of oil or butter into the pan (I used canola to coat the pan and a pat of butter for flavor). Add zucchini pancake batter. Cook on medium-high. Edges will start to brown.
  4. Eventually, once it’s solid enough that you can run your spatula under the edges, flip one end of the pancake onto the other — like folding an omelet. In the empty space, add another pat of butter and crack in your second egg. Let both cook on medium heat until done.
  5. Pop ’em onto a plate, add ketchup or whatever…and eat!

Ideally, I would have added in some Romano or Parmesan cheese to the pancake batter, but I didn’t have any. Cheddar or a strong cheese would be great too, or even Gruyere…but let’s be honest, ain’t nobody got money for that. ;)

Take two

Well, hello again.

I don’t think I’ve ever blogged 2x in one day before, but there’s a first for everything and I had to share this recipe:

  • 1/4 cup of pearled farro (bulk from Wegmans), boiled like pasta in salted water
  • sauteed (separately) in olive oil spray:
  • frozen spinach
  • canned mushrooms
  • fresh cremini mushrooms (sliced)
  • diced onion
  • walnuts
  • a little each of garam masala & cinnamon

All mixed together and topped with a blob of plain Greek yogurt!

Never gonna grow up, never gonna slow down

My Vibram FiveFingers came in the mail yesterday (so much faster than I expected).

I did a normal run in my old running shoes (New Balance), then put the Vibrams on to do another half mile. I love them! They’re definitely gonna take a gradual transition though. I’m hoping I can fit in a really short run this morning before I head to Ithaca for Dan’s formal.

I didn’t think I was hungry enough to cook an exciting dinner last night (I had a LaraBar at 4pm), but I figured I should use the salmon thawing in the fridge…

I sauteed strips of salmon in canola oil with chunks of one Roma tomato, some frozen broccoli and spinach, and a couple of white mushrooms all sliced up.

Then I mixed whole-wheat penne in with the salmon and veggies and threw in a couple spoonfuls of jarred pesto.

I think my only complaint was that it could’ve used more salt…but the pesto is so salty straight from the jar! For some reason, the flavor disappears a little. Oh well, still good.

So yesterday was also the BDJ Ugly Sweater Christmas party! I went shopping with Becca yesterday and we settled on just looking really tacky with glittery shirts from Walmart that say “Holiday Cheers!”

Went to the party around 8, which was a blast, and then most of us ended up going downtown to Daisy Duke’s.

Heading to Ithaca in a few hours! :)