Asian Salmon Cakes!

This is the best recipe I've created to-date, I'm proud to say & it's SUPER SIMPLE just how Vlad likes it...

The photo's not the best... I got too excited & took a bite before I remembered to snap the pic, but you get the idea - guess I'm no food stylist.

I never actually measure things out, so these are all estimations:

2 -6 oz cans of salmon
2 large eggs
1/3 c. chopped green onion
1/2 red pepper
2 tbs fresh grated ginger
2 tbs wasabi
2 1/2 tbs miso
1/2 c. plain bread crumbs
2 cloves grated garlic
1/2 tsp pepper

Mix all the ingredients together in a large bowl, form your patties & fry 'em up in some veggie oil.  Delish!  Makes about 4 salmon cakes.

I'm also dying to try this with some beans & make Asian Veggie Cakes too :)

It's the little things that count.

It's amazing how simple little things can make all the difference.  I made this little colored pencil holder out of an old oatmeal container.

It took me about 10 minutes to make this.  I pulled the paper wrapper off the container & used it as a pattern then I tacky glued the fabric on to the container at the seam & around the edges so the fabric doesn't fray.

And the lid still fits on with my colored pencils inside!

Cran-pom Pork Medallions

Last night I made this yummy pork tenderloin with a sweet & tangy cranberry-pomegranate sauce.  It took about 5 mins to make & tasted incredible!  I was in the mood for simple (as you can see from the easy sides) & this hit the spot.

Place the tenderloin (TL) in your roaster & then fill the roaster with cranberry-pomegranate juice so the juice comes up about halfway to the top of your TL.  Salt & pepper the TL then put a hefty layer of brown sugar on top of it (approx. 2 TBS/lb).  Then cook, serve & enjoy!  I cut the TL right in the roaster & rubbed the pieces in the syrup that the juice reduced in to.  So scrumptious, so simple.