cod cakes

My kids like fish, and so these fish potato patties were a hit. I originally used a recipe found in Parents Magazine, but have since adapted it to fit my family's likes.

6-8 new potatoes
2 frozen fish fillets, thawed
2 TB sour cream
2 TB chives or green onion, chopped
2 TB parmesan cheese
2 eggs
1/2 tsp salt
2 TB oil

Cut potatoes into fourths. Place in pot and add water to cover by 2".  Boil the potatoes, covered until tender. Lift out potatoes, mash in a bowl. Put thawed fish filets (cod, tilapia, halibut) into the leftover potato water and boil until cooked through. Break up fish into the bowl of mashed potatoes. Mix in sour cream, chives, only 1 whisked egg, tsp salt.

Dip patties into another whisked egg and then dip into a pile of bread crumbs. Heat oil in a large pan on medium heat. Cook cod on each side until golden/crispy.

Dipping sauce: 1/4 cup plain yogurt, 1/4 cup mayo, 3 tsp lemon juice and 1/4 tsp salt. Mix all ingredients together.

mexican black bean burgers

Perfectly vegetarian, and highly preferred over beef burgers.

Click here for the recipe.

Makes 4 burgers, so double the recipe for 6+ eaters. These are mildly labor intensive because of all the dishes you use while preparing, but are seriously so good. Make it on the weekend I say.

*a cheaty phase 1 (because of the bread crumbs) for all you S. Beachers if you exclude the bun!

the BOMBstroli

One of our new favorite dinners! The dough can be used for stromboli, pizza, and calizones! Warning: The dough needs to be made at least 10 hours before you pop it in the oven, so I usually make it a day ahead. This makes it nice to whip it together the next day without a mess. I got this recipe from and article in Fine Cooking, my favorite cooking magazine. It is found in issue 92, or online. I filled my stromboli, or BOMBstroli as we like to call it, with salami and mozzarella. You, however, can use whichever meat, veggies and cheese you desire. The article also gives a great, no-cook, dipping sauce.