Category Archives: Cooking

Simply Salmon

I have made several versions of salmon croquettes over the years, but my most recent combination of ingredients has become a favorite — and it’s so simple!

Salmon Croquettes 1-2

Simply Salmon Croquettes

Makes 5 small patties (approximately 3 inches in diameter)


1 six-ounce can premium skinless and boneless wild Alaskan salmon

2 medium eggs

1/2 teaspoon curry powder

1/8 teaspoon black pepper

1 cup dry one-minute oats

1/4 teaspoon salt (optional)

Olive oil or non-stick spray


Open and drain the can of salmon. Clean any bones or skin if necessary. In a mixing bowl use a fork to break up the salmon into a flaky consistency. In a separate small bowl, break eggs and lightly beat. Add eggs to the salmon. Mix the eggs and salmon together until well blended. Add the curry powder, black pepper, salt (if wanted) and dry oats into the salmon mixture. Mix until well blended. With clean hands, shape into approximately 3 inch diameter flattened patties. Place on a plate and put into the refrigerator to chill for a minimum of two hours. (These may also be mixed up a day ahead and left in the refrigerator.) 10-15 minutes before serving, place the chilled patties on a skillet coated with olive oil or non-stick spray. Cook on low to medium heat until the patties reach a golden brown color.

Promptly remove and serve while still warm.

Serving suggestion – Delicious served with brown or black rice and a green salad

©2014 So Very Telling

Crème Brûlée French Toast


I modified a Crème Brûlée French Toast recipe to eliminate the need for butter and half-and-half. Having made the original recipe several times, this modified version is healthier without compromising taste.


Olive oil or non-stick spray (to coat approximately 13 1/2 x 8 1/2 x 2-inch glass baking pan and a smaller glass baking pan to hold any additional bread slices)

1 ½ cups brown sugar

3 tablespoons maple syrup

2 tablespoons water

Ciabatta bread loaf (purchased at grocery/bakery)

8-9 large eggs

2 cups almond milk

2 teaspoons vanilla

¼ cup Grand Marnier

¼ teaspoon salt


Coat glass baking pans with olive oil or a non-stick spray. Mix brown sugar, maple syrup and water together over low heat just until blended. Smooth a layer of the sugar mixture over the bottoms of the glass pans. Cut ciabatta loaf into slices approximately ¾ inches thick. Arrange the slices on top of the sugar mixture in one layer. Squeeze as tightly as needed to create one layer.

Whisk together the eggs, almond milk, vanilla, Grand Marnier and salt. When combined pour evenly over the bread, making sure to allow enough for the smaller ‘leftover’ pan. Cover pans and chill for 8-24 hours.

Oven should be preheated to 350 degrees. Bring bread to room temperature before baking.

Bake the mixture uncovered until light golden brown, about 35 to 40 minutes.

Serve immediately with maple syrup and/or fresh fruit.

Makes 4-6 servings

©2014 So Very Telling

Cool as a Cuke

I love to cook; however, the hot and lazy days of summer cause me to slow down and give my stove a rest. I put this salad together today and thought some of you might enjoy my rendition of a cucumber salad.

Recipe 1B

MJ’s Cucumber Salad

1/2 English cucumber, peeled and thinly sliced

1/3 small red onion, thinly sliced

1 tomato, peeled and diced

¼ green pepper, thinly sliced

1 stalk celery, thinly sliced or diced

2 T. olive oil

2 T. balsamic vinegar

Sprouted organic pumpkin seeds with sea salt

Combine first five ingredients and toss together. Add the oil and vinegar and stir to cover.

When serving onto plates, sprinkle pumpkin seeds on top. Salt may be added to taste.

Makes 2 large or 4 small salads.

©2014 So Very Telling