Garlic Parmesan Roasted Shrimp

https://damndelicious.net/2014/12/05/garlic-parmesan-roasted-shrimp/
I am all about easy. Like it took 5 min. It was so delicious! I put a little more olive oil in and stirred in the shrimp then on the sheet pan. I also threw some veggies in.

Qunioa Patties

I made these tonight to have something to eat with our salmon.  I made fry sauce so we could dip the patties (or chips as I told my kids) into.

https://www.melskitchencafe.com/little-quinoa-patties/

Yield: 12 patties

Little Quinoa Patties

Prep Time: 15 mins
Cook Time: 10-12 mins

Print Recipe

5

5 / 5 (4 Reviews)

Did you make this recipe?   Leave a review »

Ingredients:

• 2 1/2 cups cooked quinoa, room temperature
• 4 large eggs, lightly beaten
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped flat leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 cup finely crushed saltine or Ritz crackers or bread crumbs, plus more if needed
• 1 tablespoon extra-virgin olive oil

Directions:

1. Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the cracker or bread crumbs. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of cracker or bread crumbs. If it seems too dry, add a tablespoon or two of water or broth. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties.
2. In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if you are using a 12-inch skillet) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well). Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature.

Notes:

I like to cook my quinoa in low-sodium chicken or vegetable broth. It adds more flavor. If you choose to cook the quinoa in water, you might need to add a bit more salt to compensate. Also, don’t forget to rinse the quinoa before cooking – it makes a huge difference! Also, you can probably tell that this recipe is extremely adaptable. Quinoa works well with nearly any flavor, so feel free to change things around, up the spices, add onions, peppers, different kind(s) of cheese. Really, the sky’s the limit here.

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted from a recipe a reader, Melanie D. sent me, originally from Whole Living

Recipe Permalink: https://www.melskitchencafe.com/little-quinoa-patties/

Quinoa in the Pressure Cooker

Rinse Quinoa to get rid of extra bitternes. Put in cooker 1 c of quinoa and 1 1/2 c of broth.  Cook 1 minute.  Quick release after 10 min.  Fluff with a fork.  Makes about 3 c. cooked.

Salmon and Veggies in Instant Pot

http://www.wholesomelicious.com/instant-pot-lemon-pepper-salmon/

Instant Pot Lemon Pepper Salmon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 -4

Author Amy

Ingredients

• ¾ cup water
• A few sprigs of parsley dill, tarragon, basil or a combo
• 1 pound salmon filet skin on
• 3 teaspoons ghee or other healthy fat divided
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 1/2 lemon thinly sliced
• 1 zucchini julienned
• 1 red bell pepper julienned
• 1 carrot julienned

This salmon recipe turned out done and moist. It saved me the headache of not knowing how long to cook. I also loved that it made veggies for me at the end.  I also made dill lemon rice in the rice cooker so the second night with leftovers we made a rice bowl out of the salmon, rice, and veggies.  The kids thought it was a whole new meal and liked it much better. :) 

Instructions

1. Put water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.
2. Place salmon, skin down on rack.
3. Drizzle salmon with ghee/fat, season with salt and pepper, and cover with lemon slices.
4. Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes.
5. While salmon cooks, julienne your veggies.
6. When the Instant Pot beeps that it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.
7. Remove herbs and discard. Add veggies and put the lid back on. Press “Sauté” and let the veggies cook for just 1 or 2 minutes.
8. Serve veggies with salmon and add remaining teaspoon of fat to the pot and pour a little of the sauce over them if desired.

Recipe Notes

The cooking time will vary, depending on the thickness of your salmon. 3 minutes is perfect for a filet that’s about 1 inch at its thickest part. Ask your seafood person for a center cut piece, or heat end. The tail end is much thinner.
If you don’t want to julienne the veggies, you cut them up bite sized and cook them longer, or steam them in a separate pot while the salmon cookshttp://www.wholesomelicious.com/instant-pot-lemon-pepper-salmon/