New delicious recipes!

My garden is really growing, my radishes seem ready, I can use some of my lettuce, but it's not too big quite yet, I think my shallots might be ready as well. it's exciting to see them growing. We didn't have plans for this weekend so I decided to get into the kitchen yesterday. I tried this new recipe from Joyous Health, cause she said it tastes like chocolate chip cookies, but it's a cake, and has healthy ingredients, so I had to try it!

It was very easy to mix it all together and this is the result:

We tried a slice after supper yesterday, and OMG it's so good! You can find the recipe here on the Joyous Health blog.

My other plan for the the kitchen was making veggie/chickpea patties, as well as some salmon patties. The veggie/chickpea patty is also from Joyous Health. As for the salmon burgers, I used the spice from Epicure, but didn't quite follow the recipe on the bottle. It called for a small mashed potato and 1 egg, so I did 2 eggs and didn't bother with the potato. I also added some green onions to mine and instead of just mustard, I used the dill mustard I got from Sunset Gourmet, and I even added a little dry dill to bump up that dill flavor since it goes so well with salmon.

The top photo is the chickpea patties, which I ended up with 9 of them. I used an ice scream scoop but it was heaping to make a patty and it worked out well. The salmon burgers, they did also call for just can salmon, but I used fresh salmon, I just cooked them up in a pan, while they cooled I made the chickpea patties. The salmon ones only made 4 of them, but they are easy and quick to make, especially if you end up using canned salmon, but it will be good to have these on hand in my freezer. Hubby really wants a salmon burger, so I think for next grocery shopping trip, I'll get buns and we will have one each, and then can also make him some beef burgers and mine can be the chickpea one. What's nice about these is I don't have to just use them up as a burger, I can had it as my main protein on a plate, or I can break it up and throw it in a salad. Since I try not to eat too much meat, this is a quick and easy option for me.

I also chatted with my brother yesterday morning and gave me the idea to try pickling since it really is simple. Why I have never tried it before, I don't know, but it really is simple and so yummy! So I went with picking some red onions. Just pouring half white vinegar and the other half water, with 1 tsp of salt, and I had to use two onions, cause the ones I have are smaller, so turned out well to have a jar on hand to throw into salads, bowls, sandwiches or whatever.

So you just have to thinly slice an onion, I cut it in half first, then thinly slice, and then the liquid/salt you just heat up until you start seeing bubbles forming and then once all in the mason jar, just close the lid and let it sit on your counter for a while, about 45 minutes in, my lid sealed, and then a little over an hour later, it wasn't so hot so I got it in my fridge. Oh I also added a bit of pepper to mine. I finally tried it not long ago, in my salad bowl I made for lunch and they are yummy! The bowl I made was with the remaining chickpea balls I made, so the same recipe above, I just formed balls instead of patties, and added in some quinoa, a cabbage slaw mix, some kimchi, a few sliced cucumbers, and then these pickled onions. I picked a balsamic dressing and it was delicious!

It was a lot of fun being in the kitchen yesterday, I was quite tired at the end of the day, especially since I made quite the supper as well. I decided to make a fried rice, since it's been a while, and I wanted to try making my own General Tso's Chicken, one of my hubby's favs, and we had a few small veggie spring rolls from M&M in our freezer that I just threw into the oven. Supper turned out so good! My fried rice, I always wing it, I wanted to do brown rice, but realized we are almost out of it, only had 1/4 cup left, so decided to use it up, and then did 3/4 cup of white rice. So let the brown rice cook a while first before adding in the white rice and more water to have it all cooked up. For the veggies, I did white onion, carrots, mushrooms, green onions, bean sprouts and peas. Just added in 2 eggs to get that scrambled in there, and some soy sauce and mixed it all together once the rice was cooked, and veggies sauteed. For the General's tso's chicken, I found a recipe off Pinterest and turned out to be a good recipe. It was hoisin, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and it called for red chilly flakes but I threw in a lot of sriracha instead. There was also some cornstarch to help it thicken. And I used chicken thighs, just cut into smaller pieces, coated in cornstarch and pan fried them, then added the sauce, which included water as well, until it was thick, then added the chicken back in to warm it through and get it coated in the sauce. It was very tasty, and we have some leftovers to enjoy another time.

Tonight's supper will be pasta, with some ground bison that we got a little while back, so need to use that up from our freezer. Which is why I kept lunch and breakfast vegetarian, cause I try not to eat too much meat since I end up with some endo pain when I overdo it.

So far today, I have been doing a few things around the house, and also doing some relaxing. Hubby has next week off, and I took most of next week off. I only took Monday, Thursday and Friday off., but I'm so very happy to not have to work tomorrow, which will probably be me doing a few more things around the house and relaxing. Hubby's birthday is coming up very soon, so will have to see what he's wanting as his birthday supper and dessert.