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22 July 2010 @ 02:13 pm
I started out with this recipe and modified it after it fell apart.

My ingredients:

Salmon part:
- 1 can of salmon, drained and rinsed
- 1-1/2 tsp wasabi powder (or 1-1/2 tbs prepared)
- 1/2 tsp honey
- 2 scallions, minced (frozen, pre-minced onions, onion paste work)
- 2 tbs minced ginger (tubed ginger paste works)
- 1 egg
- 1 tsp sesame oil

Wasabi Dressing part:
- 2 tsp wasabi powder (or 2 tbs prepared), more to taste
- 2 tsp water
- 2 tbs rice vinegar (white vinegar works)
- 4 tbs mayonnaise
- 2 cloves of garlic, minced (from a jar is fine)

Wrap part:
- large tortilla
- shredded lettuce or cole slaw mixture

How to:

Throw it all Salmon ingredients in a bowl and mix it up. Throw it in a non-stick pan or in a regular pan with oil. I cooked for about 5 minutes on high, stirring regularly. I wanted it a bit dry with crunchies, but I'm sure it'd be delightful with more moisture, too.

Mix all Wasabi Dressing ingredients up.

Lay out a tortilla and arrange greens (I use about 1 cup). Add prepared salmon on top (I use about 1/2 cup). Drizzle with dressing (I usually use about 2-3 tbs), and finish wrap.

This also works well without the tortilla as a fresh salad.
20 May 2008 @ 03:28 pm
Hi, I am mother to a 22-month-old with cerebral palsy and I am looking for easy meal ideas that she can manage.  She eats solid food, but is particular about textures... her favorites are yogurt, potatoes, beans and eggs.  To comply with the rules, I'll post a recipe that she enjoys a lot:

1/2 of a baked sweet potato
2-3 scoops of baked beans
a splash of half and half
a drop of maple syrup

Puree it all in a food processor, add more cream to get proper consistency.

Thanks in advance!
02 January 2008 @ 11:04 pm
I got a quesadilla maker (sort of like a glorified waffle maker) for Christmas, and I'm totally LOVING this thing! It doesn't have an open element, it's lightweight, and you can make some great, healthy, cheap, easy food in it.

Here are a couple of our current favorites.


4 10-inch flour tortillas
1 bunch or bag of spinach
2 bouillon cubes
4 oz of sliced mushrooms
2 tomatoes
shredded mozzarella cheese
sour cream (optional)

Rinse the spinach. Sautee the spinach with the bouillon cubes until the spinach wilts and the bouillon cubes dissolve.

Wash the shrooms, if they're not already cleaned. Sautee them with about 3 tablespoons of oil until they're soft.

Cut tomatoes into 1/4" cubes.

When quesadilla maker is warmed up, place first tortilla on grill. Lay about 1/4" of cheese on the tortilla, layer half of the spinach on the tortilla, one tomato worth of cubes, and half of the mushrooms. Then layer another 1/4" of cheese. Place the second tortilla on top, close the grill, and wait for 2-3 minutes. Use a plastic spatula to remove quesadilla to plate, cut with pizza cutter along the lines, and eat, dipped in sour cream, if desired.


2 10-inch flour tortillas
3 pickled cherry peppers
6 jumbo black olives
2 oz feta cheese
shredded mozzarella cheese
freshly grated parmesan (the granulated stuff in the cannisters doesn't work that well)
hummus (optional)

Slice and chop the cherry peppers. Slice the olives.

When quesadilla maker is warmed up, place first tortilla on grill. Grate about 1/4" of parmesan cheese on the tortilla, scatter the cherry peppers and olives over the cheese, crumble the goat cheese over that, and scatter 1/4" of mozzarella over it all. Place the second tortilla on top, close the grill, and wait for 2-3 minutes. Use a flastic spatula to remove quesadilla to plate, cut with pizza cutter along the lines, and eat, dipped in hummus, if desired.
My children often need to eat before my body is ready, willing, or able to cook.  I need simple and nutritious meal and snack ideas for my little self starters. Recipes can include some do ahead steps for me such as chopping, measuring, etc.

Here are some things we do now:

Waffle/pancake batter in the fridge ready to go.  I always add mashed bananas for extra nutrition. The waffler is on the counter and they know how to use it.

Chicken Salad and crackers. Electric can opener for the canned chicken. Add a box of raisins, some slivered almonds, mayo, and pre-chopped celery.  Yummy treat with crackers. You can add chopped green onions for a more adult flavor.

Quesadillas. We always keep some flour or corn tortillas on hand. The kids turn on the griddle, toss a tortilla in , sprinkle with shredded cheese, top with 2nd tortilla. Wait a couple of minutes, flip, and remove with spatula. Then they use the pizza cutter to slice into wedges. If we have leftover cooked chicken or other meat, we add it with the cheese. You can add chopped green onions or fresh cilantro sprigs for more flavor.

Egg Quiche. 
Crack dozen eggs & add to large bowl. Pour in a bit of milk (heavy cream, canned milk, whatever). Handful of grated or shredded parmesan cheese, small can or mild chopped green chilies, about a cup of ham (pre-cooked lunch meat) that is quickly cut-up. Mix well. Pour into a 8x8 or 9x10 baking dish that has been coated with cooking spray. Bake 350 for 20-30 minutes. Don't over bake!

Current Mood: creative
18 August 2007 @ 03:07 pm
I've recently discovered couscous and it's glories. I microwave the water, pour it into a bowl, add the couscous, and cover with a plate. (The times and amounts are on the container.)

Some of my favorite mixes:

artichoke hearts, olives, and anchovies
chorizo and cheese
curry left-over meats

I love couscous!
28 June 2007 @ 04:31 pm
I really, really love redbean cakes, but the premade ones are really expensive. I've found that a really good replacement is regular pancakes sandwiched around canned redbean paste.

You can use the premade, frozen pancakes for this, but I've found that buckwheat pancakes are really great (you can get a mix for them). It's also good on waffles.

Just take a few tablespoons and pile in the middle of a pancake and place another pancake on top.


You can get a bunch of different brands of the red bean paste, some with less sugar/corn syrup, some with few calories, some with high fiber, and some with extra vitamins and minerals. I find them at a local store next to a Japanese restaurant. You can find them at most Asian markets.

The red bean paste is also good on icecream, toast, and peanut butter sandwiches (as a substitute for jellies and jams).
26 June 2007 @ 05:59 pm
I just threw together the most wonderful dessert. I sliced up a banana into a bowl, topped with chocolate ice cream, then drizzled some Reeses shell over the top. OMG, it is sooooo good.
26 June 2007 @ 04:16 pm
Hi I'm Solstyce. I have a seizure disorder and a 9 month old daughter so not only do I have to be careful but I have to be careful... at like mach 5.

I have some recipes that I will post later but for now I was just wondering if any of you have any that does not involve a stove or oven. Toaster oven, microwave, neither? Sometimes using an old gas stove/oven is just a little too dangerous when my coherency or consciousness is inhibited.
Current Mood: contentcontent
23 June 2007 @ 01:43 pm
1 can drained Tuna fish
1 handful of craisins (or more)
baby carrots
parmesan cheese
1 apple (you can buy them precut at many grocery stores if you need to)

hard-boiled eggs

Salad dressing of whatever is on hand.

This recipe is variable depending on what I have on hand, but the craisins and the tuna fish are always in the mix as they provide both the main filler and a very nice balance to one another flavor-wise.
Thanks, btw, for starting this community. I love to cook but somedays I just feel bad and it's a great idea. :)
Current Mood: cheerfulcheerful
21 June 2007 @ 02:27 pm
Canned chicken breast (You can get big cans from members' clubs like Sam's, Costco, etc.)
Pickle relish

Drain the can of chicken and dump into a bowl that is big enough to give you room to stir. Add mayonnaise and stir until you reach the consistency that you want. The larger chunks of chicken break up really easily when you stir. Add pickle relish and stir until you've got enough to make you happy.

I eat this as a wrap in a burrito tortilla. It's also good on crackers and bread.

I usually add Batampte deli mustard to the burrito with a little extra pickle relish and salt and pepper.