Salmon Cakes

Well, after cooking a gigantic piece of salmon earlier this week, we had lots of leftovers! I try to plan my meals in advance, so I had planned for this. I decided to make salmon cakes!

Salmon cakes are easy and delicious. Now, to make this meal easy, I took the bones out of my salmon and flaked it into a bowl the night we had it. Salmon cakes are a great way to use up leftovers in your fridge– you could customize them to your taste and what you have on hand. I used chopped white onion and celery, my mom used green onions. We used dried mustard and salt and pepper for seasoning, but I could imagine chili powder or paprika for a more “southwestern” flavour. If you wanted to make these Asian-inspired, why not add some ginger and sesame seeds to them? I used panko (Japanese breadcrumbs) to coat. They are really crunchy! My mom used crushed crackers (she had them in the pantry!) to coat. I really think

the possibilities could be endless!

Salmon Cakes
Recipe from my mom
Serves about 4

4 cups flaked salmon
1/2 cup onion, finely chopped
1 stalk celery,

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finely chopped
1 egg
2 Tbsp. mayonnaise
1 tsp dried mustard
1/4 tsp crushed red chilies
salt and pepper to taste
1 cup panko
olive oil, for pan frying

Combine all

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ingredients, except panko, in a bowl. Using your hands, form the salmon mixture into patties (we made eight). Dredge both sides of the salmon cakes in panko. Put a large frying pan over medium heat. Coat the bottom of the pan with olive oil. Place salmon cakes into frying pan in batches (my pan could hold four at a time). Fry until golden brown (about 4-5 minutes) on each side– you will want to add more oil before frying your second batch of salmon cakes, as it allows them to get nicely browned. Enjoy! Serve with dill sauce, if desired.

Bon Appetit!
The Hungry Teacher

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Simple Salmon

Even though I’ve stopped eating most meats, I can still eat some fish. My parents bought some salmon from a fisherman a few months ago, and we still had a piece in our freezer! (I love having food in the freezer).

The salmon was caught in the Fraser River, which we live maybe…. 5 minutes away from– talk about local food! Estimating size is not one of my strong points, but I’d have to say that one half of this fish fillet was at least 3-1/2 inches thick at it’s largest part! It was huge!

Now, when we froze this fish, we didn’t think to seperate it into smaller, two-person sized pieces. So… we ate just under half of the fish that was cooked. I took the remaining salmon, removed the bones and flaked it into a bowl. I’m planning to make salmon cakes later this week. YUM! If they are somewhat successful, I’ll blog about them…

This salmon recipe is one I’ve been using for years. It’s simple and delicious. The dish turns out moist and flavorful, but still tastes like salmon (which is nice when you’re cooking a beautiful piece of fish). I included a recipe for Creamy Dill Sauce, but tonight I took a shortcut and used a dip mix (Lemon Dilly… it was awesome!) from Epicure Selections (which is a Canadian company with delicious spices and dip mixes, by the way!). The contrast of the cool, creamy sauce with the warm, rich salmon is fantastic!

Simple SalmonRecipe adapted from Taste

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of Home

1 salmon fillet (about 2 lb)
lemon pepper
onion powder
1 small onion, sliced and seperated into rings
6 lemon slices

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Tbsp butter

Preheat oven to 350º. Line a baking sheet with foil. Place salmon skin side down on foil. Sprinkle with lemon pepper, onion powder, salt and pepper. Top with onion and lemon. Dot with butter. Fold foil around salmon and seal tightly. Bake for about 20 minutes. Open foil. Broil 4-6″ from heat for 8-12 minutes or until the fish flakes easily with a fork. Now, if your salmon is really thick, like ours, it will probably take longer to cook. I would add extra time to the baking, because if you broil the salmon for too long it will dry out!
Serve with Creamy Dill Sauce (or some other dilly sauce) and enjoy!

Creamy Dill Sauce
Recipe adapted from Taste of Home

1/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp finely chopped onion
1 tsp lemon juice
1 tsp prepared horseradish
3/4 tsp dill weed
1/4 tsp garlic powder
salt and pepper to taste

Combine the sauce ingredients until smooth. Serve with salmon.

Enjoy your salmon!
The Hungry Teacher

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The Even Hungrier Teacher!

23 weeks along

Well…. I suppose you’ve noticed that I haven’t posted anything for a very very long time! Well, The Hungry Teacher has big news! I’m pregnant! My husband and I are expecting our first baby at the end of June!

Pregnancy has

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changed my life! I took a pregnancy test at the end of October and it was positive! Then, all of the first trimester symptoms hit– I was so tired and honestly couldn’t care less about cooking… ahhh! It’s a crazy thing when cooking is your passion and hobby to not even care anymore!

My second trimester hit after Christmas. I got back into teaching again, and I was SOOOOOOOOOO hungry all the time that I needed quick, easy meals. I had no time to plate the food or take pictures. This mommy needed food NOW! Also, my crazy hormones made me not like meat! That’s right… The Hungry Teacher is mostly vegetarian right now. I eat a bit of meat, but not a lot…..

I’m happy to report that I have rediscovered my love of cooking! I cooked a great meal for my husband and brother-in-law the other night complete with homemade buns, and I’m going to start blogging again.

I have a few more months before the baby comes so hopefully I’ll fall into a nice routine of posting recipes and ideas by then! Who knows what mommyhood will bring, but I know it’ll be full of adventures, and plenty of opportunities to blog and cook!

SO, stay tuned for recipes and continual cooking adventures of this Hungry Teacher!


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Spiced Slow Cooker Pot Roast with Tomatoes

I’m always looking for slow cooker recipes! I stumbled across this one over at Life’s Ambrosia (which is one of my favourite blogs to read!). It’s delicious– simple but oh, so flavorful!

The original recipe called for the roast to be seared in a pan before cooking it on the stove, but let’s be realistic– the last thing I feel like doing before school is searing a roast! I skipped that step, and rubbed the roast with the spices, set it on top of the sliced onions and stuck it in the fridge

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overnight. The next morning, I added the beef broth and the tomatoes. It worked out fine!

There was a lot of pan juices left over, that weren’t needed for the sauce. I froze them and am going to make soup out of them!

Spiced Slow Cooker Pot Roast With Tomatoes
Recipe from Life’s Ambrosia
Serves 4-6

2 tsp kosher salt
2 tsp garlic powder
1-1/2 tsp chipotle powder
1-1/2 tsp paprika
1/2 tsp cumin
1/4 tsp allspice
3 lb beef chuck roast
1 medium onion, sliced
2-1/2 cups beef broth
1-28 oz can diced tomatoes

1. In a small bowl, combine first six ingredients. Rub all over beef.

2. Place sliced onion in

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the bottom of the slow cooker. Put roast on top. Pour beef broth and diced tomatoes on top. Cover and cook on low for about 8 hours.

3. After 8 hours, use a slotted spoon to remove the onions and tomatoes. Reserve the tomatoes, onions, and 1-1/2 cups of the pan juices. Add to a pot and cook over medium-high, until reduced by half, about 15 minutes.

4. Slice roast and serve with tomatoes spooned over top!

The Hungry Teacher

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Southwestern Sweet Potato Soup


Fall is definitely in the air. Gourds are in the stores. The leaves are changing colour. The air is cool and brisk. It’s Canadian Thanksgiving! What a wonderful season!

With fall comes soup.

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Lots of soup. This soup is spicy, thick and delicious. The flavours are unique, which left us wanting more!

The recipe I used called for the sweet potatoes to be grated before they were cooked. This did help the soup to cook faster, but it was a lot of work. I think that next time I would chop them and let them simmer a bit longer, instead of grating them.

The recipe called for homemade tortilla strips to garnish the soup. If you’d like to make these, preheat your oven to 375° F. Roll up a corn or flour tortilla and slice into thin strips. Spread these out on a baking sheet. Bake until crispy, about 15 minutes. Use to garnish the soup! If you don’t feel like making these, you can always use store-bought tortilla chips and break them up a bit.

Southwestern Sweet Potato Soup
Recipe adapted from The Best of Chef at Home by Chef Michael Smith
Serves 4-6

2 Tbsp. any vegetable oil
2 large onions, peeled and chopped
4 cloves of garlic, sliced
4 cups chicken broth
2 large sweet potatoes, washed, peeled and grated or chopped (see note above)
1 chipotle pepper, packed in adobo sauce
1 tsp ground cinnamon
1 tsp ground cumin
sea salt
1/2 cup sour cream, to garnish
parsley or cilantro, to garnish

Put a large stockpot over medium-high heat and add the oil and onions. Saute the onions until they’re golden brown. Add the garlic and keep cooking for a few minutes. Watch carefully-garlic burns quickly!

Pour in the broth and stir in the sweet potatoes. Bring to a simmer then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until sweet potatoes soften.

Carefully puree using an immersion blender (or blender or food processor, in batches). Season to taste! You can thin the soup by adding extra water or broth, if you think it needs it!

Ladle the soup into bowls, top with some sour cream, cilantro or parsley and tortilla chips!

Enjoy this beautiful fall day!

The Hungry Teacher

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Spicy Shrimp and Tomato Pasta

September ran away on me! I hardly had any time to blog! This September was crazy! Between my cousin getting married (which was a beautiful, incredible wedding!), and back to school, I’ve had hardly any time!

October will bring it’s own challenges, I’m sure, but hopefully, I’ll have enough time to make great food and blog about it!

This meal is perfect for those busy weeknights. I got home from school and had a meeting to run off to. This meal is made with pantry basics, and it was delicious!

The original recipe called for penne, but I didn’t have any, so I substituted spaghetti, and it was great! I made a few adaptations to the original recipe. It’s a great recipe to start with and adapt to suit your personal taste and mood!

A note about shrimp: every week our grocery store puts frozen shrimp on sale. Each week it’s a different kind-precooked, peeled, tails on, unpeeled, tails off… I find that it’s all really easy to work with. When you get it on sale, it’s about $5.00 a pound, and 1/2 a pound easily feeds my husband and I. Plus, I find it a really easy food to stretch– if you’re on a budget, use less shrimp and more pasta– no one will know;)

Note: If you only have a small skillet, or are using extra shrimp, brown them in two batches. If you do too many at once, they’ll steam rather than brown!

Spicy Shrimp and Tomato Pasta
Recipe adapted from Fresh Flavor Fast, by Everyday Food
Serves about 4
Takes about 30 minutes to prepare

Coarse salt and freshly ground black pepper
1 pound penne (or other pasta)
1 pound fresh or frozen (thawed) medium shrimp, peeled and deveined, tails removed
2 tsp olive oil
2 garlic cloves, thinly sliced
3 Tbsp. capers, drained
1/4- 1/2 tsp crushed red pepper flakes (I added extra… I like it spicy)
1 can (28 oz) diced tomatoes in juice.

Bring a large pot of water to bil, add salt. Cook the pasta until it is al dente according to package directions. Drain the pasta and return to pot.

Meanwhile, season shrimp with salt and pepper. In a large skillet, heat 2 tsp oil over medium-high heat. Add the shrimp and cook until lightly brown

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on both sides and opaque throughout. Transfer to a plate.

Reduce the heat to medium; add garlic, capers, red-pepper flakes, and tomatoes with their juice. Cook, stirring occasionally, until tomatoes are softened and sauce thickens, 10-15 minutes. Season with salt and pepper.

Add sauce and shrimp to pasta; toss to combine, and reheat if necessary.

The Hungry Teacher

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Summertime Chicken and Orzo

So, did you notice my new blog layout? If you look, I also have a new domain! My very own!! Woo woo! I think that your email subscriptions, google readers and other rss feeds should still work with the old address though!

I went back to work this week. Which means that my summer of leisure and not planning meals in advance is over. For most of the summer, I made what I wanted, when I wanted. But, now that I’m working again, I like to plan at least my first three meals of the week in advance and grocery shop on the weekend.

Hence, the reason I made

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Summertime Chicken and Orzo tonight. In my part of the world (near Vancouver, BC), today, it rained, hard, all day. We are used to rain in this section of North America. But, it was cold! Alas, I had my meal planned and my chicken in the fridge, defrosting, so there was no way out.

This is a great summer meal. It was light and tasty! It tastes equally as delicious hot or cold, making it perfect for lunch the next day (I love leftovers!). My husband liked it, which proves its man-friendly! Plus, this dish was quick and easy to make.

I cooked the chicken in a frying pan on the stove, but you could easily grill it, if you would rather.

Summertime Chicken and Orzo
Adapted from Taste of Home, Aug/Sept 2010
Serves 4

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
olive oil
salt and pepper to taste (I used seasoning salt, because I was in that sort of mood)
1 med. cucumber, chopped
1 small red onion, chopped
1/4 cup fresh parsley, minced
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions. Meanwhile, heat a bit of olive

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oil in a large skillet. Cook chicken over medium heat until no longer pink. (The recipe says about 6-8 minutes, but mine took more like 12 minutes). Set aside.

In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta and stir into the chicken mixture. In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper. Pour over chicken mixture; toss to coat. Serve either warm or cold. Just before serving, sprinkle with cheese.

Enjoy what’s left of your summer!
The Hungry Teacher

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Caprese Salad- Summer on a Plate

Late summer… ahh! The days are getting slightly shorter, the nights are cooling down, and tomatoes are in season!

There is nothing– absolutely nothing– as delicious as a tomato right off the plant. When you pop a ripe red cherry tomato in your mouth, the first bite yields a burst of fresh, sweet juice. Plus, it’s sun-warmed, which somehow adds to the flavour. It’s like nothing else in the world!

In Italy last summer (and even before that), my husband and I fell in love with Caprese Salad. It’s so simple, but made with fresh ingredients– there is nothing else like it. There are three major requirements for Caprese Salad. 1) Fresh tomatoes in season. Please,

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please, please make this with farm fresh tomatoes, or better yet, those from your garden. It makes all of the difference. I found a little Veggie Shack on the side of the road selling heirloom tomatoes. They’re delightfully coloured (purple, red and green striped, yellow). I used them for my salad. 2) Fresh mozzarella cheese, called bocconcini. You buy it in tubs in the specialty cheese section (usually by the deli). The cheese is packed in water. You can buy it in bigger balls, which you slice (like I did for this salad), or you can buy smaller balls, and serve them with cherry tomatoes. A sliced salad is traditional, but cherry tomatoes and small balls of cheese is just as delicious. 3) Fresh basil. It’s a must. There is no flavour like fresh tomato and fresh basil.

This salad makes a stunning presentation when it’s plated on individual plates. You can drizzle it with your best olive oil and balsamic vinegar, or you can leave it plain. I have made a vinaigrette before (balsamic vinegar, olive oil, garlic, salt and pepper), and tossed a cherry tomato and mini bocconcini salad with it, which is also delicious.

While on vacation last week in the Kooteneys of BC (an amazingly beautiful, rustic, uncrowded part of our province), we had a Caprese Salad. They had salted each tomato slice before layering it with the cheese. I highly recommend this. It seems to really draw out the flavour of the tomato.

Caprese Salad

tomatoes (approximately 1 per person)
bocconcini (approximately 1 ball per person, if about the size of an egg)
fresh basil
coarse salt, pepper
olive oil and balsamic vinegar, to drizzle (optional)

Slice your tomatoes about 1/4″ thick. Slice bocconcini about the same thickness.

To plate the salad, put down a slice of tomato, lightly salt it (coarse salt is best), put down a slice of mozzarelle, and a leaf of fresh basil. Continue until you have used up your ingredients. Drizzle with olive oil and balsamic vinegar, if desired.

So simple. So delicious. Summer on a plate.
The Hungry Teacher

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Roasted Red Pepper Hummus

Two days ago, I wrote out some instructions

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for roasting red peppers. Now that you know how to roast red peppers, you have been looking for an excuse to try it, right? Look no further!

I love hummus. Actually, let me rephrase that. I love dips! Hummus is an incredibly full-of-flavour, healthy and garlicky dip. My love affair with hummus started about a year ago. Since then, I’ve made a few different types, and traditional hummus.

Roasted red peppers add a delicious twist to hummus, plus they give it some extra nutrition. To the hummus I made today, I threw in some feta cheese and some chipotle chili powder. This gave it a bit of a kick, but

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it’s totally optional! You can add it whatever you want.

I love hummus with pita chips. (I posted the recipe for them a few months ago.) You can also serve it with

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cut up veggies.

Hummus traditionally uses tahini, which is a sesame seed paste. For the longest time, I couldn’t find tahini when I looked for it. Peanut butter is a good substitute. I prefer tahini, and I think it’s worth seeking out (you can find it by the nut butters in the grocery store). If you use peanut butter, you can drizzle in some sesame oil to give it that sesame flavour.

Roasted Red Pepper Hummus
Recipe adapted from Grazing by Julie Van Rosendaal

1- 540 mL (19 oz) can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp plain yogurt
2 gloves garlic, peeled
1 tbsp olive oil (optional)
juice of 1 lemon
2 roasted red peppers, seeds removed
salt and pepper to taste

Put garlic in the food processor and process to finely chop. Add everything else and whiz, stopping occasionally to scrape down the sides of the bowl, until everything is pureed together. Add salt and pepper to taste, and a little water if it’s too thick. Serve with pita chips or cut up veggies.

Have a great day!
The Hungry Teacher

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Upside-down Blueberry Streusel Coffee Cake

Blueberries are one of my favorite fruits! They are not too sweet, easy to eat and they freeze well. There are blueberry farms everywhere around here! Everyone is growing them, and as a result, they’re pretty reasonable in price! I’ve bought 12 lbs so far, made blueberry syrup (and canned it), coffee cake, and froze the rest!

I saw the recipe for this coffee cake, and I had to try it. The main reason is because I got a Pampered Chef stoneware bundt pan for a wedding gift that I had never used (even though I have been married for over three years!). This presented the perfect opportunity! The cake turned out well, and was pretty easy to make. The thing that really bothered me about it was that you put the batter in the pan, then sprinkle the streusel over top. BUT, when you go to take the cake out of the pan, you have to turn it upside down (which means a lot of the streusel falls off), and then turn it right side up again! The streusel is the best part… I don’t want to lose any of it! If you have a brilliant solution to this problem, please let me know!!!!!

Oh, and I did not have Bisquick, so I found a recipe online to make my own. I’ll post it at the bottom of this page. It was really easy, and it worked just fine! I also did not have any fresh lemons, so I omitted the lemon zest. But, it probably would have given the cake a really nice flavour, so I’ll add it next time!

Upside-Down Blueberry Streusel Coffee Cake
Recipe adapted from Eat, Shrink and Be Merry by Janet & Greta Podleski

Streusel Topping
1/4 cup chopped pecans
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted

2 cups Bisquick baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt (or plain yogurt, with 2 tbsp lemon juice and 1 tbsp sugar)
2 eggs
1/3 cup milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh blueberries (or you can use frozen)

Preheat oven to 350°F. Spray a bundt pan with cooking spray and dust lightly with flour. Set aside

Combine all streusel ingredients in a small bowl and mix well with a fork. Set aside.

Combine Bisquick, flour, sugar and cinnamon in a large bowl. In a medium bowl, mix together yogurt, eggs, milk, oil, lemon zest and vanilla. Add wet ingredients to

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dry ingredients and mix just until dry ingredients are moistened. The batter will be thick. Gently fold in blueberries.

Spoon batter into prepared bundt pan. Sprinkle streusel evenly over batter. Bake for 40-45 min or until a toothpick inserted in the

center of the cake comes out clean. Cool cake in pan on a wire rack. Loosen edges using a knife. Invert cake onto a serving plate, and then flip cake over so the streusel is on top.


Homemade Bisquick
Recipe from this forum. There are many out there, but most had shortening and/or dry milk in them (neither of which I had at home). I made half a batch, and am storing the rest in my fridge, looking for ways to use it!!

9 cups all-purpose flour
1/2 cup baking powder
1 tsp salt
1-1/4 cups canola oil

Mix dry ingredients well. Cut in oil with a pastry blender until the mixture looks like cornmeal. Store, tightly covered, in the fridge. Use like you would Bisquick!

Have fun!
The Hungry Teacher

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