Avocado Salmon Spread

Avocado and Cumin make up the ingredients for this month's crazy ingredient challenge; perfect in this Avocado Salmon Spread.

Avocado Salmon Caprese Salad

When I was in Togo, Africa, my husband made me a salad with avocados, tomatoes and smoked fish.  It is one of my favorite ways to eat avocados.  This week I changed it up a bit and added mozzarella cheese and basil ~ now I have a new favorite salad for the summer.

Sweet Potatoes Fries and Jalapeno Salmon Sauce #CIC

I have to tell you a secret.  I really don't like Sweet Potatoes.  So when I found out that Sweet Potatoes and Jalapenos was picked for our Crazy Ingredient Challenge I knew I would be going outside of my box.

Cookbook Club Review ~The Pioneer Woman Cooks- A Year of Holidays

I have joined a group of great bloggers that review cookbooks each month.  This month we are reviewing Pioneer Woman Cooks- A Year of Holidays.  I am sure I am the only person that has never even looked at one of her recipes. Of course I know who she is but I have never really looked at any of her recipes.

Brown Rice Crackers and Salmon/Tomato Salsa

I have been fortune enough to be given a Wondermill through Grain Mill Wagon and absolutely love it.  We have had so much fun grinding my own flour.  So far we have ground black-eyed peas, popcorn and brown rice.  It is easy and  I am wondering if it is cheaper to do it this way then buying these different flours.  You can grind all sorts of whole grains and also beans.  They have a list of what the Wondermill Grain Mill can Grind.

Attiéké with Smoked Salmon Stir fry

We bought Attiéké at an African Market this summer and I finally made it.   Attiéké is a low fat "couscous" make from fermented cassava root.  After some investigation I found that it was produced by Ivory Coast women by a traditional method requiring several hard steps. Although it looks like couscous, it has a distinct nutty flavour.  It can be used as a substitute for rice or pasta and served with stews, poultry, fish and vegetables.  I served it with a Smoked Salmon Stir-fry.

    Attiéké with Smoked Salmon Stirfry

Prepartion for  Attiéké

1 box Marguerite  Attiéké or 8.75 oz (250 g)

1 cup warm water

1 tbsp butter or oil

Place Attiéké in  sauce pan.  Add warm water and stir delicately.  Cover and let sit for 5 - 8 minutes.  Add 1 tbsp butter or oil and cook over very low heat for 4 -5 minutes fluffing with a fork to separate grains.  

Preparation for Smoked Salmon Stirfry

1 -2 tbsp oil

2 carrots, sliced thinly

1 celery stalk, sliced

1/2 cup red onion, sliced thinly

1/2 cup mushrooms

1/4 -1/2 cup Sun Dried Tomato Dressing - I used Kraft

1/3 pound smoked salmon cut in bite size pieces.

In frying pan or wok, heat oil and place carrots and celery, over medium heat cook until close to being soft, add red onions and mushrooms and continue to cook until vegetables are soft.  Pour in Sun Dried Tomato Dressing  (depending on how much liquid you will want, will depend on how much dressing to use - start with the small amount and add until it is how you would like it).  Continue to cook for a few minutes.  Add smoked salmon and cook for another couple of minutes, until salmon is warm.  At this point just before serving I will add a bit more onions to taste.  Serve over  Attiéké .

A picture of the  Attiéké box

What it looks like after it is cooked.