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We love our asparagus! It’s so easy to make and can be fun to eat. Here is a bit of a twist on our regular steamed asparagus, and as always, it’s easy to make.

Cut asparagus in about 2 inch pieces. Steam for about 5-10 minutes. You don’t want it too soft. Firm but not too crunchy is just about perfect. Once it’s cooked, strain it and put it in a mixing bowl. Then add:

Stir together and serve. You can also put in fridge for an hour so it can soak in the flavor. I hope you like it!

Well, summer is over, but I am really on a burger kick lately. I am loving bison, chuck, sirloin, (I’d like to try lamb soon) whatever. And I always make enough so we can have leftovers for a day or two after. They make for an easy, portable, quick snack. Tate has one for breakfast this morning!

Anyway, the only thing this burger was missing was some avocado. Fortunately, we made some more recently and I got my avocado, and also, I got to sautee some mushrooms and onions in the Kerrygold butter with celtic salt and pepper and yum, it was sooo good!!

Burgers are so easy to change up, add different spices, and different condiments so each time it’s a different meal. Here are just a few ideas for next time:

  • Trader Joe’s no nitrate pork bacon
  • Avocado or homemade guacamole
  • Mushroom and onions sauteed in grass-fed butter
  • Tomatoes (thanks for the beautiful tomato Leslie!)
  • Parmesan cheese (sometimes) or blue cheese
  • Spinach or lettuce
  • Pickles
  • Or portabella mushrooms (you won’t even miss the bun!)

Click here to see some other good burger ideas.

Summer may be gone, but the grill is still here!

When I got home from work this morning, I wanted to make the kids a yummy snack. So, with what I had available, I decided to make fruit with a twist. I just used:

I would have added slivered almonds and shaved coconut too but didn’t have any on hand. You can also add what ever the kids like such as sunflower seeds, flax seeds, a touch of honey, some vanilla, nutmeg, Justin’s nut butter, whatever!

Anyway, Tate took his bowl and ran to the kitchen table. I wanted to make sure he was eating and this is what I found. Turns out Scott and the kids went out and got some Halloween stuff this morning. Any guesses on what Tate is going to be? Think Comedy Central’s TV Show, Reno 911, but without the short shorts.

Happy October!

I’m always up for new ways of getting the family to eat more salmon. I read about this on Sarah Fragraso’s web site and just had to give it try. And they turned out really good, even if I do say so myself! Even Tate and my dad enjoyed them today, and they can be tough customers! Also, they were so easy to make. I would like to try it with the ginger mayo next time…

 

Salmon Cakes

  • Trader Joe’s packaged Wild Salmon (see picture of package below)
  • 3 omega 3 enriched eggs
  • 4 diced green onions
  • 1 tbsp dried dill (optional)
  • 1/2 tsp (or more!) fresh ground ginger. love ginger!
  • a few shakes of red pepper flakes
  • 1 tsp fresh ground pepper
  • 1/2 tsp celtic sea salt
  • 3 tbsps lemon juice
  • about 1/4 cup coconut oil

In a  large mixing bowl, add salmon, eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  It’s very important that you not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  

I didn’t have time to make this mayo today but would like to try it next time for sure:

  Ginger Mayo

  • 3 eggs
  • 2 tbsps apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp celtic sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 tsp ground ginger
  • 2 cups olive oil

In a blender or food processor place all ingrediants except for the oil.  Cover and blend on low while you count to five.  Continue to blend while you slowly add the olive oil.  Once all the oil is in continue to blend while you again count to five. That’s it!

We love kale chips! They’re yummy, crunchy and incredibly easy to make. I buy Glory Foods Kale (at Publix) already cut up. I’ll throw some in a big salad bowl, add about 2 tbsp olive oil, and some celtic sea salt. Preheat oven to 350, line cookie sheet with parchment paper and bake 10-15 minutes. Edges should be brown, but not burnt so be sure to check while cooking. And that’s it! You can get creative with them too and add some lemon, sesame seeds, garlic, onion powder or any spices you like. Would love to hear if anyone comes up with a good combination!