Salmon Cakes

Just a quick pointer to a recipe posted to my personal blog:

Salmon Cakes

It's an easy recipe that uses canned salmon (or leftover cooked salmon) to great advantage. It gets a little crunch from onions, peppers, and celery. It's delicious served as a salmon burger, or on top of a big crunchy green salad.

It's good summer eating.

African Bean & Chicken Stew

Chicken is one of the most popular ingredients among our students. If you are looking for a quick and easy dinner option, chicken is a winner. It's versatile, and reasonably priced, particularly if you shop the sales. All this makes it a popular choice with time-strapped students on a budget. This recipe takes pantry ingredients to produce an unusual entree. It's super-easy and the beans stretch more expensive boneless chicken to feed six. You may not think boneless chicken is that expensive, but it is still 3-6x more expensive than the canned beans. And for convenience, a can of beans is hard to beat.

Peanuts are a New World food, originating in South America. But they grow very well in Africa and are a popular ingredient in West African stews. That's why this is called African Bean and Chicken Stew.

African Bean & Chicken Stew
(6 servings)

1 ½ cups of brown rice
2 Tablespoons vegetable oil
1 pound of boneless, skinless chicken breasts or thighs, cut into ½" chunks
2 - 3 green onions, chopped
½ cup Fajita sauce (see Note)
3 Tablespoons creamy peanut butter
2 cups frozen corn or 1 12 oz. can corn kernels, drained
1 15 oz. can black beans, drained and rinsed
1 15 oz. can red beans, drained and rinsed
1 14.5 oz. can petite-diced tomatoes, undrained
4 to 5 drops hot sauce, such as Tabasco
¼ cup chopped peanuts

Bring 3 ½ cups of water to a boil in a medium saucepan. Add brown rice, reduce heat to medium-low, cover, and cook for 50 minutes until rice is tender. When rice is nearly done, heat oil in a large pan; add chicken and sauté over medium heat, stirring and turning frequently until almost all pink color has disappeared. Add green onions; sauté 2-3 minutes longer, continuing to stir frequently; reduce heat to low. Blend fajita sauce with peanut butter, drizzle over chicken and onions. Add corn, beans, tomatoes and hot pepper sauce; stir well to combine ingredients. Simmer mixture a few minutes longer to heat throughout, stirring occasionally. Spoon over brown rice in individual serving bowls. Garnish with chopped peanuts.

Note: This recipe uses liquid fajita sauce. There are a number of brands; we like Frontera skillet fajita sauce. One packet of Frontera skillet fajita sauce contains enough sauce to make this recipe twice.