Yes, We Cook!

With all the previous potato talk – here’s another way to enjoy our favorite starch!  I came across this recipe and knew I had to try this.  Just think. . .you can take your poultry or mashed potato leftovers and turn them into some fried goodness  I think I’m salivating again. . .

Hash Cakes:

2 c chopped shiitake mushroom caps

1 garlic clove, minced

2 c chopped cooked chicken/turkey

2 c mashed cooked baking potatoes

3/4 c panko bread crumbs

1/2 c shredded Cheddar cheese

1/3 c thinly sliced green onions

1.5 tbsp finely chopped fresh thyme

1/4 tsp salt

1/4 tsp black peppper

1 tbsp canola oil

1. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently.  Combine mushroom mixture, chicken, potatoes, 1/4 c panko, and next 5 ingredients in a large bowl.  Divide mixture into 8 equal portions, shaping each into a 1/2 in thick patty.  Refrigerate 10 minutes.  Dredge patties in remaining 1/2 c panko.

2. Heat 1.5 tsp oil in a large nonstick skillet over medium-high heat.  Add the patties and cook  2 minutes on each side – you might need to do this in batches.  Yields 4 servings (2 patties each).

***I served this with a side of broccoli (2 cloves minced garlic and 1/4 tsp crushed red pepper – sauteed with broccoli — you can also use broccolini – and simmered with 1/2 c water, covered, for about 6-7  minutes) and cranberry sauce.

This was so delicious!  That’s all I have to say about this.

Nutritional Information:

Calories: 263

Fat: 10 g

Protein: 25.1 g

Carbohydrate: 18.2 g

Fiber: 2.2 g

Cholesterol: 68 g

Sodium: 556 mg

Hi All,

Sorry for the lack of posts, life has been very busy for the last two weeks.  I really miss getting into the kitchen and working some magic, however, I simply haven’t had the time or energy due to a wide range of issues. You know… work… school (I’m getting a masters)… life in general…

That said, I am making a public promise right now.  Moving forward, I will make it my duty to post twice a week. I deserve it, the site deserves it, and the constant experimenting will continue my growth in the kitchen.

I hope you have enjoyed everything thus far and, again, sorry for the lack of posts.

Van

With Monica Jane moving on to her own site I’ve decided to change things up ever so slightly.  The most obvious is the new theme, the second is the addition of a new author – Eileen Devlin. While her posting may be slow, another posters are always welcome to join.  Just email me.

Also, I have made the decision that I’ll be posting at minimum twice a week.  I will be targeting Sunday and Wednesday.

Thank you all for supporting the site, and for sharing your thoughts and suggestions on dishes.  I look forward to the continued growth here at the site.

I was very flattered when Van asked me yesterday if I’d like to contribute to this blog.  I really don’t know exactly what my contribution will be at the moment, but I have been assured that there will be no pressure (right, Van?).

How about I take requests.

Anyone have anything in particular they’d like me to write about?  I’m feeling a little stumped right now.  I always have stuff coming down the pipe for my own food site ReTorte, but now that I’m part of a group blogging effort I feel like I must  perform!

Let me give you a bit of back ground on how “Yes, We Cook!” came into existence.

For the last 8 months, my blogging efforts have taken place on my own personal site, vansantos.com, but the topics ranged from personal thoughts on life to business to entertainment. Essentially, there was no specific focus.

As my enjoyment for cooking was rekindled, I began to post more and more food related items to the blog. After Wandering Coyote @ ReTorte listed me as a site that has “yummy stuff from time to time” I decided now is the time to create an environment focused on food/cooking.

I approached a good friend of mine, JT, who also enjoys the exploration of culinary delights, about blogging our food related thoughts and he was interested.

Bam. “Yes, We Cook” was born.

Please understand we are in the infant phase today. In no way are we professionals, and in most cases we are both lucky enough to string together coherent and structured sentences, but my hope is this site grows into a platform supportive of communication and the sharing of ideas and information surrounding the culinary arts. If the enthusiasm other bloggers have for cooking is any indication, I believe that goal is possible.

Van