How to Cook Quinoa on the Stove Ingredients

Cooking quinoa on the stove is quick and easy because there are so few ingredients:

White Quinoa Grains – 1/2 cup (94g)

Water – 1 cup (usually, 1 cup is 240g, but I used about 194g to maintain the 2:1 water to quinoa ratio)

Salt – a small pinch (at most 1/8 teaspoon)

Black Pepper – a small pinch (at most 1/8 teaspoon)

Tools:

Pot – For boiling the quinoa.

Lid – For covering the grains so they can absorb the water and turn out fluffy.

Fork – To fluff the quinoa.

Large Spoon – For stirring and serving.

How to Cook Quinoa on the Stove Recipe

Learning how to cook quinoa on the stove top is easy: just follow a few, simple steps:

If Not Pre-Washed, Rinse the Quinoa

The quinoa package I used for this recipe said that it was pre-washed, so I didn’t rinse the grains. However, if your quinoa is homegrown or from a farmer, put the grains into a fine-mesh strainer or sieve and run them under cold water for 30-45 seconds to remove the bitter chemicals.

Bring Water to a Boil on the Stove

If you don’t need to wash the quinoa, the first step of the recipe is bringing the water to a boil on the stove. You’ll turn the heat to low or medium-low once you add the quinoa, but you can start with high heat if you want. As stated earlier, you need 2 parts of water for every 1 part of raw quinoa.

Add Salt and Pepper (Optional)

For more flavor, add a small pinch of salt and black pepper to the water. For more ideas on how to flavor quinoa, keep reading.

Once the Water Comes to a Boil, Add the Quinoa to the Pot

When the water comes to a full boil, pour in the quinoa. Use a large spoon to lightly stir the quinoa to make sure it’s evenly distributed within the pot.

Cover the Pot and Simmer on Low / Medium-Low for 10 Minutes

Once the quinoa grains are evenly distributed, turn the heat down to low / medium-low (I set it to gasmark 2 out of 6), cover the pot, and simmer the quinoa for 10 minutes.

Turn off the Heat and Fluff the Quinoa

After simmering the quinoa, take off the top and use the large spoon or a fork to fluff it. This will help ensure that it doesn’t turn out soggy. Be careful when taking off the lid since the steam will be heat.

Let the Quinoa Sit, Covered, for 5-10 Minutes so the Quinoa Can Absorb the Excess Water

Then, put the cover back on the pot, and let the quinoa sit for 5-10 minutes. This will give any residual water time to either be absorbed into the quinoa grains or evaporate into the air. In the video I let it sit for 15 minutes, but 5-10 minutes is fine–just check the grains for any remaining moisture

How To Tell if the Quinoa is Done

As explained in an EatingWell.com article, you know quinoa is done when the grain looks “popped.” In my video I say that popped quinoa is larger than raw and appears to have a light center, a dark circle around it, and another light circle around it.

Serve!

Now it’s time to served your quinoa. Enjoy!

How to Cook Quinoa on the Stove FAQ’s

Although making quinoa on the stove top is easy, here are answers to a few frequently asked questions to help you avoid any possible issues:

Do You Need to Soak Quinoa?

No, you do not need to soak quinoa. According to DrWeil.com, soaking quinoa can cause the bitter-tasting saponins normally found on the outer coating to leach deep into the seeds, making the unpleasant flavor impossible to remove. All you need is a quick rinse and your quinoa is ready to cook.

Do You Have to Rinse Quinoa?

No. According to FoodNetwork.com, most storebought quinoa is pre-washed, removing the bitter-tasting chemicals called saponins, so commercially-available quinoa usually doesn’t need to be rinsed before cooking. If you’re not sure, check the package to see if it says “pre-washed/rinsed.”

How to Rinse Quinoa

To rinse quinoa, place the raw grains in a fine-mesh sieve, making sure the holes are small enough to not allow the seeds to pass through. Then, run the raw quinoa under cold water for 30-45 minutes, watching for when the water passing through the strainer turns from white to clear then add the quinoa to boiling water for cooking or set aside in a bowl. Be aware that the wet grains will stick to the bowl.

How to Rinse Quinoa Without a Strainer?

To rinse quinoa without a strainer, food blogger Aysegul of FoodProolLiving.com suggests using cheesecloth, nut milk bag, French press, or a basket-style coffee filter. As stated previously, just make sure the holes are small enough the quinoa won’t pass through the small holes.

How Long Does Cooked Quinoa Last in the Fridge?

If stored in a sealed container, quinoa should last 3-5 days in the fridge. After more than 5 days, the grains will likely start getting soggy and the risk of mold starts increasing.

How to Reheat Quinoa

As explained by JanesKitchenMiracles.com, the best way to reheat quinoa is in the microwave.. First, place it in a bowl, fluff with a fork, cover with a damp paper towel, and then microwave on high for 30 seconds, then check to see if it needs more time.

Why Is My Quinoa Mushy?

If your quinoa is mushy, the grains didn’t absorb all the water. This could be because you used too much water, or maybe you took off the lid to check on the quinoa too many times.

Fix mushy quinoa by placing the lid back on the pot and cooking the quinoa on low heat for a few more minutes. If you’re tempted to take off the lid to check on the quinoa, a TheDailyMeal.com article suggests using a glass lid so you can see the quinoa as it cooks.

Cooking Other Types of Quinoa

Different colors of quinoa take more or less time to cook. Here’s a quick breakdown for your reference:

Red Quinoa:

To cook red quinoa on the stove, use the same procedure as for white quinoa–just simmer it longer, about 18 minutes, covered. Use the same 2:1 ration of water to uncooked grains.

Black Quinoa:

Cooking black quinoa takes longer than white or red, so simmer it on the stove for 20 minutes. Once again, use the same 2:1 ratio of water to raw quinoa.

Tricolor Quinoa:

Since the exact cooking time will depend on the ratio of white, red, and black quinoa in the tricolor mix, cook tricolor / rainbow quinoa for about 18-20 minutes. Refer to package directions for more guidance.

How to Cook Quinoa on the Stove Recipe Variations

For other ways to cook quinoa on the stove, you might want to consider:

Toasted Quinoa – For a more intense flavor, heat up 2 teaspoons of oil for 45-60 seconds, add the uncooked quinoa, and then stir for 5 minute. Eventually, the grains will turn golden brown and start smelling nutty. At that point, add the water and continue the recipe normally.

Boil in Bag – Boil-in-bag quinoa is a quick and easy way to make quinoa on the stove while ensuring it comes out perfectly fluffy every time.

Other Healthy Recipes

If you’re looking for more healthy recipes, you might want to try:

Beef Shank Soup with Vegetables – Plenty of meat, potatoes, and other vegetables make this amazing.

Microwave Applesauce for One – This thick, unsweetened applesauce has lemon to bring out the flavor.

Baked Butternut Squash – Learn how to cook butternut squash in the oven so it’s healthy and delicious.

More Argentinian Recipes

For more South American and Argentinian recipes, take a look at:

Carrot Salad – Grated carrot, lemon juice, olive oil, and salt are surprisingly good together.

How to Cook Milanesa Steak in the Oven – Baking milanesa in the oven is a lot healthier than frying it.

Chimichurri Sauce Recipe – This classic Argentinian steak sauce is full of tangy garlic flavor.

How to Cook Quinoa on the Stove Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post How to Cook Quinoa on the Stove appeared first on ParnellTheChef.

Can You Make Applesauce In the Microwave?

Yes! From melting butter to cooking rice, you can cook just about anything in the microwave, including applesauce. Instead of standing over a hot stove and stir constantly, you can cut up some apples and soften them in the microwave–it’s a lot easier.

Can You Make Applesauce Without Peeling the Apples?

Yes! You can definitely make applesauce without peeling the apples. Leaving the peel on not only saves time but also adds flavor and vitamins to the applesauce. The skins also thicken the applesauce with naturally-occurring pectin, and depending on the type of apple, the skins can add color, too.

Microwave Applesauce For One (No Sugar) Ingredients

My microwave applesauce recipe is super easy because it only has 2 ingredients:

Apples – 2/3 cup yellow apple chunks. As I explain in my easy apple cobbler with pie crust recipe, I think that yellow apples have the perfect balance between sweetness, tartness and flavor. If you want to make microwave applesauce with a single variety of apple, Golden Delicious would be my first choice.

Lemon Juice – 1.5 Tablespoons. Lemon juice (or something acidic in general) helps to bring out flavors, especially in fruit. In this recipe, the lemon juice not only emphasizes the apple flavor but also helps prevent the apples from turning brown.

Although you could add a pinch of salt if you wanted, I don’t think it needs it–this recipe is great with just 2 ingredients.

What Kind of Apples Should I Use?

Golden Delicious are the Best for Microwave Applesauce

I think Golden Delicious apples have the perfect combination of tartness and sweetness, along with the right amount of pectin to not be mushy when cooked. In fact, a SouthernLiving.com article on the best apples for applesauce mentions Golden Delicious as one of the best, so I’m not alone in my opinion.

Golden Delicious apples also have just the right amount of naturally-occurring pectin, the same thickener used to set jams and jellies. This pectin helps yellow apples baked in pies hold their shape, as well as applesauce made with yellow apples to be thicker.

For these reasons, I think that Golden Delicious apples are the best apple for my microwave applesauce recipe.

Other Varieties of Apples for Microwave Applesauce

However, many applesauce recipes recommend a combination of at least 2 varieties is probably, preferably a sour apple and a sweet variety.. To give you some ideas, you might want to try:

Golden Delicious – As stated above, I think yellow apples are the best. If you’re only going to use one type of apple, I’d use Golden Delicious. If you can find yellow apples tinged with a bit of pink, those tend to be a bit sweeter.

McIntosh – The SouthernLiving.com article says that McIntosh apples are fresh and crisp yet soften easily, making them perfect for cooking.

Fuji – The sweetness would balance out a tart green apple.

Honeycrisp – This sweet apple would add a nice, refreshing taste.

Granny Smith – Since this microwave applesauce recipe is made with no sugar, I’d be sure to pair green apples with a sweet variety like Fuji or Honeycrisp.

Jonagold – A cross between Jonathan and Golden Delicious, Jonagold apples add a refreshing twist to the sweet and tart combination.

Braeburn – According to a Food52.com article, Braeburn apples are great for applesauce because cooking them releases hints of aromatics. I’ve never tried this recipe with Braeburn apples, but it sounds delicious.

Do I Need to Add Water to the Applesauce?

No, you don’t need to add water. Although most applesauce recipes call for adding water or apple juice to thin it out, I think that when making unsweetened applesauce, thicker is better. By leaving out the liquid, the flavors are more concentrated in the thick sauce, helping to make up for the lack of sugar.

However, if you prefer a thinner applesauce, I recommend adding about 1/4 cup of water at the beginning of the cooking process. If you give this a try, let me know what you think.

How to Make Microwave Applesauce For One With No Sugar

Learning how to make microwave applesauce for one with no sugar is easy. Let’s go over the steps:

Select 1 Pound of Whole Apples

Since this recipe calls for 2/3 cups of apple chunks, you will need to start with 1 pound of whole, fresh apples. You will likely need about 2 medium apples. As stated above, I recommend using Golden Delicious, but you can use whatever you like.

Cut the Apples into Chunks

After washing drying the apples, cut around the core. You can use an apple corer and peeler if you want, but I think it’s easier to just use a large knife to cut large chunks from around the core.

Then, cut those larger chunks into 2 or 3 pieces so that each apple is cut into 8-10 chunks. Although the pieces should ideally all be about the same size, you don’t have to be exact. You don’t have to cut the chunks into cubes, either: rounded slices are fine.

Honestly, it’s hard to explain this in words, so I recommend referring to the video at the bottom of the page for a better idea of how to cut the apples. If a picture’s worth 1,000 words, a video’s worth 1,000,000.

Measure the Apples

Once the apples are cut into chunks, measure 3 cups of chunks (300 grams). If you have a food scale, I suggest weighing the chunks since it’s difficult to measure irregularly-shaped objects by volume.

Add the Apples to a Microwave-Safe Bowl

Then, place the apple chunks in a microwave-safe bowl. Since you will be using an immersion blender to puree the applesauce, I suggest using a bowl that is deeper than it’s wide so the blender can sink down into the apples and puree them more easily.

Add Lemon Juice

Then, add 1.5 Tablespoons of fresh lemon juice. This is to not only prevent browning but also bring out the flavor. Since this applesauce is unsweetened, we want to maximize the flavor as much as possible.

Cover the Apples

I covered the glass bowl with plastic wrap, but if your container comes with a designated lid, feel free to use that. You don’t have to make an air-tight seal: just enough to lock in most of the heat and moisture.

Microwave in 5-Minute Increments and Stir

Once the apples are ready, microwave them on HIGH for three, 5-minute increments. After each 5-minute increment, take the apples out of the microwave and stir them.

Please be careful when uncovering the apples: since the heat is locked in, the steam will be very hot. If you want, you could uncovered the bowl slightly and let the steam escape for a few seconds before stirring.

Puree with an Immersion Blender

The apple chunks will be soft after 15 minutes of cooking, so all that’s left to do is puree the chunks into applesauce. Although you could use a potato masher or even a blender, an immersion blender makes this job quick and easy.

As explained in my immersion blender whipped cream recipe, an immersion blender is good for small jobs. If you’re just making enough applesauce for one, or only enough whipped cream for one slice of cake, you can do the job a lot faster–and with less cleanup–than with a larger blender.

With just 30-60 seconds of pureeing, your applesauce should be nice and smooth.

Serve

When the applesauce is pureed to your liking, it’s done! Enjoy!

How Much Applesauce Does This Recipe Make?

One batch of this microwave applesauce recipe makes about 1/2 cup (maybe a little more), just enough for a generous single serving.

Should I Serve Microwave Applesauce Hot or Cold?

I think this microwave applesauce is good either hot or cold. However, in my opinion, I think I liked it a little better cold.

How to Enjoy Microwave Applesauce For One With No Sugar

This unsweetened applesauce can be enjoyed multiple ways:

Healthy Dessert – Since this applesauce is made with no sugar, it’s extremely healthy. And with no eggs, milk, butter, or flour, it’s also coincidentally vegan and gluten-free.

Applesauce Pie – If you like apple pie and pumpkin pie, then you’ll enjoy using this applesauce as a filling for a custard-style pie.

Baked Ham – The refreshing sweetness of applesauce complements salty, smoky, fatty ham very well.

How Long Does Microwave Applesauce Keep?

Stored in a sealed container in the refrigerator, your microwave applesauce should be good for 5-7 days.

Can You Freeze Applesauce?

Yes! Although you can freeze applesauce by putting it into plastic bags, I admit I’m not sure how the freezing / thawing process would affect the texture.

A Chef’s Review

I really liked my microwave applesauce for one with no sugar recipe. Since there was no peeling, the prep time was minimal, and since I made it in the microwave, it was a lot easier than the stove top. Personally, I think that using ripe Golden Delicious apples was key since they lend themselves to cooking very well.

I also really liked the texture, the thickness adding richness that sugar would normally provide. If you’ve only had thin storebought applesauce, you have to try this thicker version, too.

Compared to storebought, this homemade applesauce had a fresh flavor that was came through loud and clear. If you have a recipe that calls for applesauce, using this will definitely add a lot of flavor.

If you’re looking for a quick dessert that’s healthy, gluten-free, and vegan, this is it. So, if you’ve never made applesauce before, this recipe is definitely worth a try.

Possible Changes to the Recipe

Although I thought my unsweetened applesauce in the microwave recipe turned out great, possible changes to the recipe include:

Different Apples – As stated above, you can use a variety of apples to make applesauce.

Spices – I am sure a bit of cinnamon, ginger, and nutmeg would be good in this recipe. I would add it just before putting the apple chunks in the microwave so the spices have time to cook into the apples.

Chunky – If you prefer chunky applesauce, puree it with a potato masher or large spoon to your liking.

Microwave Applesauce For One (No Sugar) Variations

If you want to switch things up, possible variations to this recipe include:

Include Other Fruits – I’m sure one apple and one pear would be nice, or perhaps a handful of blueberries or strawberries.

Lime Juice – I’m curious how using lime juice in place of lemon juice would affect the recipe.

Pineapple Juice – I think this might be good, too.

Other Healthy Recipes

If you liked this healthy no sugar applesauce, then be sure to check out my other healthy recipes:

Baked Butternut Squash – Learn how to make butternut squash in the oven the simple way.

Carrot Salad Recipe – Originally from France, this Argentinian side dish is surprisingly delicious.

How to Cook Quinoa on the Stove – This recipe shows how to make quinoa that’s fluffy, not soggy.

Other Immersion Blender Recipes

If this recipe made you realize the usefulness of immersion blenders, be sure to check out my other hand blender recipes:

Immersion Blender Whipped Cream – Homemade whipped cream with vanilla extra is the best.

Immersion Blender Butter – If you have leftover whipping cream, make homemade butter.

Microwave Applesauce For One (No Sugar) Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Microwave Applesauce For One (No Sugar) appeared first on ParnellTheChef.

My baked salmon patties recipe with breadcrumbs is an easy and healthy way to make an old fashioned southern classic. By using canned salmon, a binder such as breadcrumbs, and spices, you can create a simple meal that will feed a lot of people quickly and cheaply. Even though these patties are oven baked, they are still crispy, so you don’t miss any of the flavor. If you want to learn how to make the best salmon croquettes, keep reading!

What Are Salmon Patties?

Salmon patties are a type of fritter that is traditional in the southern United States. Also known as salmon croquettes, they are basically salmon burgers made with canned salmon. Canned salmon was (and still is) fairly cheap, so southern cooks used these patties to feed their families simply and inexpensively.

Can You Bake Salmon Patties?

Even though salmon croquettes are a southern favorite, they have somewhat fallen out of fashion as people try to eat healthier and avoid fried foods. However, by baking salmon patties instead of frying, you can significantly cut down on the fat and calories, making them a lot healthier.

Although a lot of people bake their salmon patties at 400 or even 425, I baked mine at 350. I thought they turned out perfectly, but next time I will have to try baking them at a higher temperature.

Crispy Baked Salmon Patties Recipe

Even though they aren’t quite the same as fried, you can still make crispy baked salmon patties. To make sure that the baked croquettes are crispy, you have to:

• Use a well-greased pan
• Spray the tops of the patties with oil
• Turn the patties about 1/2 way through the cooking process

If you follow these tips, you can make baked salmon patties–as well as other baked foods–crispy, too.

How Do I Keep My Baked Salmon Patties From Falling Apart?

Just like other types of fritters or burgers, salmon patties need some sort of binder so that they don’t fall apart. Almost all traditional recipes call adding the juice from the can and an egg to the canned salmon before forming the patties, but you also need some sort of dry binder.

The dry binder not only keeps the salmon patties from falling apart, but also allows you to stretch the canned salmon and feed more people with less. Although this recipe calls for breadcrumbs, other possible dry binders include:

• Flour
• Cornmeal
• Oatmeal
• Panko
• Almond Flour
• Crackers (Ritz, Saltine, etc.)
• Mashed Potato

As you can see, the fact that you can use just about anything as a binder to keep salmon patties from falling apart, as well as stretch them and feed more people, is the reason why salmon croquettes are such a part of old fashioned southern cooking.

Southern Salmon Patties Sides

The recipe for salmon patties is very versatile, so it should be no surprise that they can be served with many sides. Some options include:

• Rice
• Biscuits with Syrup
• Cornbread
• Bread
• Beans

Honestly, the possibilities are endless.

How To Make Baked Salmon Patties

Learning how to make baked salmon patties is easy. By following just a few simple steps, you can have a simple meal in minutes!

Preparing the Canned Salmon

The first step in my baked salmon patties recipe is preparing the canned salmon. Although some people removed the skin and bones, I did not remove al the bones because doing so would have been very tedious and time-consuming. Besides, the small bones of salmon, sardines, and other fish are a good source of calcium.

So, after emptying the canned salmon into a bowl, remove the larger bones that do not fall apart easily when mashed between your fingers or with a spoon / fork. Once the meat and small bones are broken apart, it will be easier to add in the binder and flavorings, as well as form the patties.

Choosing a Binder

As previously explained, there are a lot of options when it comes to binders in salmon patties. Almost all recipes call for adding an egg, along with at least some of the liquid from the can, in addition to some sort of dry binder. I chose to use breadcrumbs, but you can use anything and everything: flour, cornmeal, and crackers are all viable options, as is oatmeal.

These patties were meant to be used with without the southern cook had on hand, so you can do the same. However, judging from other fritter recipes I have made in the past, I am curious how oatmeal would turn out since the oatmeal that touches the baking pan toasts a bit, adding a nice flavor.

Making Salmon Patties Without Egg

Although I have never tried it, I have heard of people using mashed potatoes as a binder if they do not have an egg on hand, the moisture and starch in the potatoes taking the place of both the egg and dry binder. If I try this in the future, I will be sure to report back.

Adding Vegetables

Adding finely chopped vegetables to fritters is a good way to add flavor, color, and moisture, and these salmon patties are no exception. I decided to add onion, green bell pepper, and red bell pepper, and I am glad I did since the color and flavor was outstanding.

The only caveat is that I highly suggest you cook the vegetables before adding them, especially the bell pepper. Otherwise, you run the risk of biting into partially-cooked onions and peppers when you eat the patties.

Traditionally, most people sautéed the onions and other vegetables in oil. However, since I wanted my salmon patties to be healthy, I chopped my vegetables and then cooked them in the microwave before adding them to the patties in order to cut down on the oil. It turned out great, so I suggest doing that.

Adding Spices to the Baked Salmon Patties Recipe

Most old fashioned salmon patties recipes call for salt, pepper, garlic powder, and onion powder, but I wanted to make these a bit more flavorful. Coincidentally, I saw a video by Heather of the YouTube channel DishinWithMe, Heather D in which she made salmon patties, and I saw that she added lemon pepper to her patties. That gave me an idea.

I didn’t have lemon pepper on hand, but I did have fresh lemons, so I decided to add lemon zest. Fresh fish and lemon go together very well, so why not add lemon to canned salmon patties. It turned out great, so I was grateful I had stumbled upon Heather’s videos before making my salmon croquettes.

Forming the Patties

Once everything was mixed together, it was time to form the patties. I used two heaping tablespoons of the salmon mixture in each patty to make them the traditional size (about the size of a small burger), but you can make them bigger or smaller if you want. Much bigger, they might fall apart when served.

After putting 2 heaping tablespoons of the mixture in my hand, I formed a ball, put the ball onto the greased pan, then patted them down slightly. I then sprayed them with a bit more cooking spray before putting them into the oven to make sure they would be crispy.

FYI: My patties were about 75 grams each, a little over 2 ounces.

How Long To Bake Salmon Patties at 350

I baked the salmon patties at 350 F for a total of 25 minutes. After the first 15 minutes, I took them out of the oven, flipped them over, and then put them back into the oven for another 10 minutes.

I then let them rest on the baking sheet for 5 minutes to cool down and firm up before serving.

Serve

I served my salmon patties with rice, and I thought that the combination was perfect. They were good on their own, they were also good with lemon juice or hot sauce.

Baked Salmon Patties Recipe Review

Appearance: 10 / 10

These oven baked salmon patties looked incredible. Honestly, considering that they were baked and not fried, I was impressed by just how golden brown they were. The bits of green and red bell pepper added some nice color as well.

Taste: 10 / 10

Once again, this recipe surprised me since it was a healthy, oven baked version. These salmon patties were full of flavor, the salmon coming through strong without being overly fishy. However, I had to admit that I think the lemon, along with the garlic and onion, is what made these truly delicious without the oil and grease. So, if you make baked salmon patties, be sure to add lemon zest. Thanks, Heather!

Texture: 9 / 10

I really liked the texture of these salmon croquettes. Considering that they were baked, they were a lot crispier than you would think: using a well-greased pan and flipped the patties during the cooking process helped a lot.

The inside was nice and moist–it didn’t need any sauce or lemon juice to make it moist.

In spite of the great texture, I am going to downgrade it from 10 / 10 to 9 / 10. Even though these patties were crispier than you would expect from a baked version, there is nothing like the crispy exterior that comes from frying in oil.

Ease: 10 / 10

This baked salmon patties recipe was super easy. In just a few minutes you can mix together the salmon, binders, vegetables, and spices, then put the croquettes in the oven to bake. If you make rice while the patties are baking, you can have dinner done in no time.

In addition, this recipe is very versatile and forgiving, so you can use whatever you have on hand to make them. Honestly, this recipe is very easy and simple, so I highly recommend it.

Possible Changes to My Baked Salmon Patties Recipe

Although this baked salmon patties recipe was a big success, there are a few ways I could change them up in the future:

Use a different binder – As previously stated, I think that oatmeal would work well because the pieces of oatmeal that touch the baking sheet would toast, adding even more flavor.

Jack mackerel patties – Although using canned salmon is more common, some old fashioned recipes also call for using canned jack mackerel. I have heard that most people say salmon croquettes taste better, cooks using jack mackerel because it was cheaper, but now I am curious.

Tuna patties – I have to admit, I don’t really care for tuna. Tuna patties seem to be even less popular than jack mackerel, but if they are an option.

Mayo to add moisture – Mayonnaise is a secret ingredient in some cake recipes that gives the cake moisture, and some people add mayo to salmon patties for moisture and flavor. Adding a lot of mayo isn’t healthy, but I am sure it would be delicious.

Serve with a sauce – I thought there were great with hot sauce, but I have heard of some people serving them with remoulade sauce, similar to fried green tomatoes. I will have to try that at some point.

Baked Salmon Patties Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

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Baked butternut squash is absolutely delicious! This somewhat underappreciated vegetable is delicious when boiled or steamed, but baking it enhances the flavor and sweetness. Honestly, roasted squash tastes so different, it is almost like a different vegetable. I make my baked butternut squash without sugar or butter, so my recipe is very healthy and easy. In fact, I just cut the butternut squash into halves and bake it with the skin on, so it doesn’t get any easier than that. If you want to learn more about how to prepare this delicious vegetable, keep reading!

Butternut Squash: One of America’s Most Underappreciated Vegetables

Like I said at the beginning of the article, butternut squash is somewhat unknown and underappreciated in the United States. It is much more common in Argentina, commonly added to stews like Locro and Puchero, as well as served as a side dish in pureed form.

I am not quite sure why butternut squash is not more popular in the United States. My guess is that the hard peel and awkward shape make people unsure of how to prepare it. Maybe people think cutting and preparing butternut squash is too much work, so they choose other vegetables.

That is definitely a shame since butternut squash is so delicious. If you have never had it, you should give it a try. It is similar to sweet potatoes, so if you like sweet potatoes, you will probably like butternut squash.

How to Choose a Butternut Squash

Before you go out and buy a butternut squash, you first have to learn how to choose a good one.

Unfortunately, picking a good butternut squash can be tricky. First of all, it should be heavy for its size. When you cut into it, the flesh should be a deep yet also bright orange. If the squash feels light for its size or if the inside is a pale color, it won’t be as flavorful.

Don’t be afraid to pick up a couple squashes in the grocery store to get an idea for how much they weigh. If they are all about the same size but one feels heavier, that is the one you want.

You won’t know what the inside color looks like, so if possible, buy two just in case one is pale.

Different varieties aside, I have found the flavor of individual butternut squashes to differ greatly, much more so than individual sweet potatoes. That is why learning how to choose a good butternut squash is so important. Buying the right squash can mean the difference between a dish that you forget the next day and one that you remember for weeks if not months.

Can You Bake Butternut Squash Whole?

Although it is possible to roast a whole butternut squash, I suggest that you don’t. Especially if you want to maximize the flavor.

If you roast a squash whole, you are basically steaming the flesh inside. by not exposing the inner flesh to the dry heat of the oven, you lose the opportunity to caramelize the sugars and really bring out the flavors. The squash will definitely be delicious, but like I said, the flavor will not be the same.

Honestly, I think there is a bigger difference between roasted and steamed squash than sweet potatoes. If you truly want an unforgettable culinary experience, I highly recommend getting some color on the orange flesh of the squash.

How to Cut Butternut Squash

Do You Have to Peel Butternut Squash?

The first thing to know is that the peel is actually edible. The peel softens significantly when cooked, so you do not have to remove it.

I left the skin on for this simple recipe, but if you truly want to maximize the flavor, I suggest peeling the squash. By removing the peel and exposing more of the inside to the dry heat of the oven, you will get more caramelization, bringing out even more flavor.

This is important if you want to make mashed butternut squash, soup, or a pie. But for normal, everyday, healthy eating, it is perfectly fine to cut the squash into halves and bake them with the skin on.

How to Cut Butternut Squash in Half

A picture is worth a thousand words, so a video is worth a million words. I am going to include a link to my YouTube video showing how to cut and prep butternut squash:

However, if you prefer to read instructions, I will write them out as well.

How to Cut Butternut Squash in Half

1. Wash and dry the squash.
2. Insert a large knife into the top of the butternut squash and then press down into the squash.
3. You may have to pick up your knife and cut again, closer to the bottom.
4. Scoop out the seeds
5. Optional: Cut a few slits into the peel and microwave the butternut squash whole for 3-5 minutes. This will soften the skin so that cutting the butternut squash in half is easier.

Now that your butternut squash is cut in half, it’s time to learn how to bake it.

Baked Butternut Squash with Skin On: 3 Methods

While researching how to bake butternut squash in the oven, I saw that recipes varied. Some people baked the butternut squash halves skinside-down with a bit of oil on the orange “flesh” of the squash, while other recipes called for placing the butternut squash cutside-down into a dish with a bit of water. I wasn’t quite sure which to do, so I tried multiple methods to see which turned out better.

Roasted Butternut Squash with a bit of Oil

I took one butternut squash half and placed inside-up (with the skin facing down, touching the Pyrex) in an ungreased 8 x 8 inch Pyrex dish. I used a tiny bit of oil, perhaps 1/4 to 1/2 teaspoon, to coat the orange flesh of the squash. I thought that the squash would burn without a bit of oil protecting it, so I wanted to be on the safe side.

Baked Butternut Squash in Water

I wanted to trying baking one half of the squash without oil, so I put it cutside-down in another 8 x 8 Pyrex dish with the skin facing up. I then poured in 3/4 cup of water into the dish. I thought that the extra moisture would help prevent the squash from burning. I did not anything to the skin.

Baked Butternut Squash with No Oil or Water

After filming the first video, I tried roasting butternut squash in the oven again a few days later. This time, I placed one half of the squash face-up (skin touching the Pyrex) in a baking dish, but this time I did not coating the flesh with oil or pour water into the Pyrex dish. I had read online that squash could be roasted as is, without adding butter, sugar, oil, or water, so I wanted to give it a try.

How Long to Bake Butternut Squash Halves?

Bake butternut squash halves at 350 F for an hour and a half (90 minutes). Whether you use oil, water, or nothing at all, or you place the squash face-up or face-down, the baking time should not change.

Comparing Roasting Methods: Which is Best?

Honestly, I thought that all three methods produced a similar result. Although I baked one half with minimal oil and and one half with no oil, neither burned. Likewise, even though all of the water I added to the face-down squash evaporated in the oven, the squash did not burn, either. As you can see, adding oil or butter to roasted butternut halves so that they do not burn in the oven is not necessary.

However, there was a slightly noticeable difference in flavor. Although the second and third tests tasted about the same, the roasted butternut squash half that was cooked face-up and with a bit of oil browned a bit more, the caramelization of the sugars intensifying the flavors a bit more.

I also noticed a difference in regards to water content. The halves that were baked without water were not dry by any means, but the squash half that was baked with water was more moist.

As you can see, there are multiple ways to roast butternut squash with skin on. Even though there are slight differences in taste and texture, the differences are not as pronounced as you might expect. So, if you want to make a healthy version of butternut squash, feel free to roast it without butter, oil,…or even water.

Recipe Review

Ease: 9 / 10

Making baked butternut squash with skin on is super easy. Leaving the peel on eliminates the vast majority of the prep work, so the hardest part of the recipe is cutting the squash in half. This can be a bit tricky if you do not have a large chef’s knife. However, as you see in my video, I was able to cut my butternut squash in half in less than 30 seconds.

In regards to roasting in the oven, it can be as easy or complicated as you want. Adding sugar and butter is delicious, but not necessary, especially if you want to keep it healthy. Although adding a bit of oil to the flesh enhances the color and flavor, even that isn’t necessary. All you have to do is literally cut the squash in half, put the halves in a baking dish or tray, and put it in the oven. The only way to make this recipe easier is for me to do it for you, haha.

Appearance: 10 / 10

The roasted butternut squash was beautiful. Contrary to what you might think, butternut squash does not appear to burn easily. Instead, the shade of orange deepens and the skin chars slightly, sending signals that the vegetable is full of flavor.

Taste: 9 / 10

Although butternut squash is delicious any way you make it, baking it in the oven really enhances the flavors. It doesn’t need any help from butter, sugar, or spices because it is so flavorful.

Texture: 9 / 10

All three methods produced similar results. None of the squash halves were dry, but the one baked with water was more moist.

Like I already said, this baked butternut squash recipe turned out great. You can use the roasted squash in soups or stews, in pureed form as a light side dish, or even as the filling for a pie (it makes a much better pie than pumpkin does, in my opinion). I hope you give this recipe a try!

More Healthy Recipes:

For more healthy side dish ideas, here are some other recipes you might like:

Unsweetened Applesauce For One

Carrot Salad Recipe

Baked Butternut Squash Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Links

Wikipedia article about Butternut Squash:

https://en.wikipedia.org/wiki/Butternut_squash

The post Baked Butternut Squash – Easy and Healthy Recipe appeared first on ParnellTheChef.

My recipe for carrot salad is easy and delicious. Originally French, this salad is a common side dish in Argentine cuisine. Since I make my carrot salad without mayonnaise or raisins, my version is a lot lower in calories than the southern version. If you are looking for a simple, quick, delicious, and healthy side dish for any meal, keep reading.

Recipe for Carrot Salad without Mayonnaise

Although the focus of this article is the Argentine recipe for carrot salad, there are other versions in Russia, France, and also the southern United States. Just like in Argentina, southern carrot salad starts with grated or julienne carrots. However, instead of a simple, French-inspired dressing, the grated carrots are coated in mayo and mixed with raisins and pineapple, a bit of sour cream, and a sprinkle of sugar finishing off the dish. Even though it is definitely delicious, it is not a low-calorie side dish.

Instead, the French-inspired Argentinian version has a simple lemon vinaigrette dressing. Since the carrot salad has no mayo, no raisins, and no pineapple, it is low in calories and refreshing, making it the perfect side to milanesa a la napolitana, Argentinian veal Parmesan, or steak.

Argentine Carrot Salad

Grating the Carrots

The first step is preparing and grating the carrots. Although most recipes call for peeling the carrots, I never do, so that is one less step. Next, you have to shred the carrots. Using a food processor is easy, but I always just use a box grater. Honestly, I am not quite sure why, but I think that grated carrot salad is better when you grate the carrots by hand on a cheese grater. My guess is that perhaps using a box grater creates really small holes in the carrot shreds, allowing the dressing to penetrate deeper. Whatever the reason, I definitely notice a difference. Besides, you have to clean the food processor afterwards. As with other things in life, taking a shortcut at the beginning may lead to more work in the end.

Other Ways to Shred Carrots

If you don’t want to grate the carrots by hand, there are other ways to shred them. You could also julienne them, a technique in which is cut into long, thin strips. You can use a julienne peeler to cut the strips, or you can cut the carrots into long, thin strips with a knife. Honestly, I think that julienning carrots by hand is a lot of work. It is much easier to just grate them by hand on a cheese grater.

Another option is to use a vegetable peeler. Instead of stopping once you have removed the peel, continue running the vegetable peeler on the surface of the carrot. This will produce long, wide, very thin strips of carrot. This is a good technique if you don’t have a box grater, but once again, I think that using a box grater is faster and easier.

Here are a few tips to make grating the carrots for the salad easier:

1. Just before grating the carrots, snap or cut off the pointed end: it is easier to grate a flatter surface.
2. 2. Hold the carrot and simply move it over the surface while pushing down.
3. Even though I am sure you could use the side with the smaller holes, I prefer using the larger holes.
4. Place the box grater on top of a large, flat plate to give the grater a stable base and to catch the shreds.

Once the carrots are grated, time to add the dressing.

Carrot Salad Dressing

The best part of my recipe for Carrot Salad Dressing is that it is vegan and has no mayo. A simple drizzle of lemon juice and olive oil, along with a sprinkling of salt, is more than enough. Although you could mix the ingredients to form a dressing before pouring it over the salad, I usually do not. Instead, I just squeeze lemon juice, drizzle olive oil, and sprinkle salt over the salad and then mix. If all of the shreds of grated carrot appear to be coated with the dressing, I give it a taste. I then adjust if necessary.

There are even easier options, too. Apple vinegar vinegar or red wine vinegar, along with a bit of salt, are two good options. As you can see, a no mayo dressing is easy, low in calorie, and vegan. That makes it the perfect dressing for a simple side dish.

Now that you know how to make the salad, let’s take a closer look at its French origins.

French Carrot Salad: Carottes Râpées

As I already said, carrot salad was likely introduced to Argentina by French immigrants. Known as carottes râpées in France, French carrot salad is common in cafes, delis, and home kitchens. It is made by peeling the carrots and then grating them on a box grater. According to Stephane from The French Cooking Academy YouTube channel simple dressing of lemon juice, olive oil, and red wine vinegar is common. In an article on his website, writer David Lebovitz suggests a simple vinaigrette of olive oil, lemon juice, and Dijon mustard, so as you can see, the salad goes well with a lot of dressings. Sprinkled with a bit of parsley for color, the salad is just as beautiful as it is delicious.

I can’t remember where I heard that this salad was of French origin, but the similarities between the Argentine version and the French version suggest that there is definitely a link. The fact that, according to Wikipedia, up to 17% of Argentines have at least partial French ancestry indicates that there is bound to be at least bits and pieces of French culture in Argentina. Considering the similarities between the recipes and the number of French immigrants to Argentina, there is no doubt that this recipe is of French origin.

Recipe Review

This recipe for carrot salad was absolutely delicious. Simple to make, delicious, and healthy, it doesn’t really get much better. What I especially like is that it is delicious and light, making it the perfect side for a heavy meal. It would be perfect for a barbecue, either Argentine or American. Even if the ribs at an American barbecue are good, sometimes the heavy sides such as macaroni and cheese, mayo-based coleslaw, and cornbread take away from the main attraction. However, since this carrot salad recipe has no mayo, raisins, or pineapple, is is light and refreshing. A few bites of this is sure to cleanse your palate and allow you to enjoy the main course even more.

Although I think that most Argentines would serve this carrot salad immediately, I have noticed that the flavor matures over time. So, if want a more complex flavor, I would toss the shredded carrot with lemon juice and olive oil, but not salt, and then chill in the refrigerator for a few hours. Then, add salt just before serving. I do not think this makes the carrot salad better necessarily, just different.

If you are looking for a quick, easy, healthy side that won’t compete with the main course for attention, be sure to give this a try.

Other Healthy Recipes

If you’re looking for more low-sugar, low-fat, and low-carb recipes, be sure to take a look at:

Microwave Applesauce Recipe – If you need a healthy dessert for one that’s simple to make, this is it.

Baked Butternut Squash – Learn how to bake butternut squash in the oven so it turns out delicious.

How to Cook Quinoa on the Stove – Making light, fluffy, and delicious quinoa is super quick and easy.

Recipe for Carrot Salad

YouTube Video

Be sure to watch my video tutorial, too:

Links:

Classic Southern Version:

French Cooking Academy: https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g

https://www.davidlebovitz.com/carottes-rapee/

https://food52.com/blog/22790-french-grated-carrot-salad-carottes-rapees-we-can-t-stop-making

https://en.wikipedia.org/wiki/French_Argentines

The post Recipe for Carrot Salad: Easy and Healthy Side Dish appeared first on ParnellTheChef.