Tuesday, April 29, 2014
On a scale of 1 - 10 I rate this product an 8+
Years ago my mother made Salmon Cakes/Patties for me at least once a week. I loved them but never thought to ask her what and how much of everything she used. I do know that she added corn meal, chopped onions and a nice big can of salmon with bones in. I actually liked the little crunch you would get when you bit into a bone. Since I didn't think to get her recipe it was lost when I lost her but I still remember them and have tried many times to copy what she made to the point of trying just about any recipe I run across as well as a few mixes here and there.
When I decided to try Zatarain's Salmon Cake Mix I had no doubt that it would be nothing like my mom's but after reading the directions I felt it would be quick and easy - which it is both. This mix calls for an egg, mayonnaise and canned salmon. All ingredients are mixed together, shaped into patties and refrigerated for 30 minutes. They are then fried in a small amount of oil browning on both sides. How simple is that!
Now for taste - they are delicious. A little on the salty side but not enough for me not to enjoy eating 2 of them before pushing away from the table. Texture wise - this is why I gave them an 8+ and not a 9 or above. Apparently there are dehydrated onions in the mix and the 30 minute refrigeration doesn't allow them to absorb enough liquid to make them soft again. Other than that and the slight saltiness, this mix is great. I will buy them again and they will go on my inventory list of products to keep on hand.
Tuesday, April 22, 2014
On a scale of 1 - 10 I rate this product a 10
I actually found out about this product by watching Dr. Oz. After listening to him praise it I had to do more checking on my own. I went to Freekeh Foods and this is what I found:
What is Freekeh?
According to legend, Freekeh originated by accident when an ancient Middle Eastern village was attacked and their young wheat fields were set ablaze. In attempts to salvage their crops, the villagers rubbed away the burnt chaff and found that the roasted kernels inside were delicious! Since that time, Freekeh (which literally means, “to rub”) became a mainstay of Middle Eastern and Mediterranean cuisine.
Freekeh is a wheat product & therefore contains gluten.
Yes, Freekeh contains gluten—but because of when the wheat is harvested and processed, the gluten is denatured. Some people find that Freekeh has fewer side effects than other wheat products; however, keep in mind that Freekeh still contains gluten.
I have Celiac disease; can I eat Freekeh?
No, you probably shouldn’t—as the allergen is still present.
How do you cook it?
You can cook Freekeh on the stovetop in a saucepan, or in a rice cooker (on the brown rice setting). Simply use 1 part Freekeh to 2 1/2 parts of water or broth—bring to a boil, then cover and reduce heat to simmer for about 20-25 minutes, or until tender.
What does it taste like?
Freekeh has a smokey flavor, and nutty chewy texture. Our freekeh comes in three varieties: The Classic Original, and two seasoned flavors—a savory blend of organic Rosemary and Sage, and a bold and authentic Tamari, flavored with organic shoyu sauce.
Where can I find Freekeh?
Our product is found in the same grocery aisle as other grains like quinoa and rice. If you can’t find it at your local health food store, ask them to carry Freekeh!
How does Freekeh compare to other grains?
Freekeh has up to three times the fiber and protein found in brown rice, and fewer calories than quinoa and white rice.
Freekeh is a great choice to use in recipes you already enjoy—the cook times are comparable to brown rice, so it’s easy to choose Freekeh. I used it in a recipe I'm calling Freekeh Chicken. It is delicious.