Shrimp Cakes #TheRecipeReDux #AD

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Shrimp Cakes offer tender shrimp in delicious patties. Serve with horseradish dill sauce. Skip the roll. Enjoy these patties for dinner or as an appetizer.

January 2017 Recipe ReDux Sponsored Challenge: Sodium Saving, Flavor Raising Recipes with Kikkoman
Take a favorite dish that you, your family and/or friends love and swap soy sauce for salt. Can they taste the difference?

Cooks know that most dishes need a salty taste to create a good flavor balance. You can add various salts like Kosher salt, sea salt or table salt directly. Using these salts will raise the sodium level of the dish. That’s something to keep in mind when planning healthy meals.

You can cut the amount of sodium in your dish with soy sauce and still retain that salt component to bring out the flavor.

Here are some interesting facts about soy sauce.

  • By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg.
  • Soy sauce is rich in umami, a savory taste that helps round out the overall flavor of a dish and enhances the palatability of a wide variety of foods. In fact, a study published in the Journal of Food Science revealed that swapping soy sauce for salt reduces the sodium by up to 50% without decreasing consumer acceptance.

Did You Know?
For over 300 years, Kikkoman Soy Sauce has been seasoning all of our lives. A family business to this day, Kikkoman’s growth has been inspired and guided by a family creed, passed down for nineteen generations. This creed speaks to the core values that have enabled Kikkoman to survive and thrive for more than three centuries.

Kikkoman offers a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.

Visit their Website at KikkomanUSA.com for the latest news, recipes and product information.

Stay in touch with Kikkoman on your favorite social media outlets:

Facebook, Twitter, Pinterest

Shrimp Cakes

 

I chose to make my Shrimp Cakes by switching out the salt with Kikkoman Less Sodium Soy Sauce. Shrimp has a natural briny taste that breaks up when cooked so I still add a bit of salt. Kikkoman Less Sodium Soy Sauce was the perfect amount of flavor to round out my dish. We were pleasantly surprised that the patties retained the flavor we love without the salt. The soy sauce blended great with the other ingredients.

Enjoy!

Shrimp Cakes

Shrimp Cakes #TheRecipeReDux #AD

Yield: 4 servings

Serving Size: 1 each

Ingredients

  • 1 pound shrimp, about 2 cups when chopped
  • 1/4 cup minced celery
  • 2 tablespoons minced green onion
  • 1 tablespoon Kikkoman Traditionally Brewed Less Sodium Soy Sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill, chopped
  • 1/2 cup plain bread crumbs divided
  • sauce
  • 1/2 cup light sour cream
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon fresh dill, chopped
  • 1 tablespoon oil for frying, optional

Instructions

  • Mix together sour cream, horseradish and 1/2 teaspoon dill. Refrigerate.
  • For the shrimp cakes
  • Chop shrimp in food processor leaving small chunks intact.
  • Mix together shrimp, celery, Kikkoman Traditionally Brewed Less Sodium Soy Sauce, dill and lemon juice. Add breadcrumbs 1 tablespoon at a time to reach desired consistency (about 2 tablespoons)
  • Form into 4 shrimp cakes. Cover cakes with bread crumbs.
  • Fry in oil in skillet on each side about 4 minutes over medium heat turning once until golden brown and thoroughly cooked. Shrimp cakes can be alternatively sprayed lightly with cooking spray and baked at 350 for about 30 minutes until thoroughly cooked.
  • Serve with a dollop of horseradish dill sauce on the side.
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More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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Garden Tortellini Toss #TheRecipeReDux

Garden Tortellini Toss

Garden Tortellini Toss mixes it up with veggie noodles and matchsticks  in a light, vegetable packed sauce.

Welcome to the July Recipe ReDux Challenge!

Get Your Fruits and Veggies in Shape!

“With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.”

A few years ago Zoodles took over summer recipes. I think the popularity stemmed from childhood lunches.

Did you ever try to get your kids to eat their lunch by cutting grilled cheese like a star shape? Mini triangles were my daughter’s favorite way to eat a sandwich. She would start at a point and nibble to the middle, turn the bread and nibble some more.

I was a chicken and stars soup fan. Somehow those little stars just tasted better than long noodles to me.

I was taught that size matters  😉 when it comes to cooking vegetables.

Similar density veggies like potatoes and carrots should be the same size. Mirepoix made with carrots, onions and celery were always diced to about the same size.

S0 how do you successfully mix up the shapes and still get even cooking?

You can accomplish even cooking in two ways:

  • Use more than one cooking method by blanching some and sauté others.
  • Stagger cooking times.

When pasta is involved, I tend to add the zoodles or ribbon cut veggies directly to the cooking pasta. Everything else gets a light sauté.

You can cook the zoodles first then the tortellini in the same water for extra flavor, too.

Garden Tortellini Toss

Garden Tortellini Toss #TheRecipeReDux

Yield: 4 servings

Ingredients

  • 12 ounces frozen cheese or meat tortellini
  • 2 medium zucchini
  • 1 medium carrot
  • 1 medium turnip
  • 1/2 cup red bell pepper slices
  • 1/2 cup red onion slices
  • 1 tablespoon fresh basil, chiffonade
  • 3 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • grated parmesan optional

Instructions

  • Cut pepper and onion into matchsticks. Sauté in oil with garlic in large skillet. Add vegetable broth and cornstarch. Bring to boil whisking constantly. Reduce heat and simmer until thickened.
  • Cut zucchini, turnip and carrots into veggie noodles. Bring 3 quarts of water to a boil. Blanche veggie noodles until crisp tender about 5 minutes. Remove vegetables and add to skillet.
  • Boil pasta according to label directions. Drain then add to skillet.
  • Toss and serve.
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Food for thought…How do you make eating vegetables more exciting? I’d love to hear your ideas in a comment below!

More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

Enjoy all these delicious fruit and veggie recipe ideas from #TheRecipeReDux !


Turkey Sausage and Braised Cabbage #TheRecipeReDux

Turkey Sausage and Braised Cabbage

Welcome to another addition of Recipe ReDux! Our August Recipe ReDux takes us Back to the Dinner Table.


recipe redux

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

Turkey Sausage and Braised Cabbage lightens up a favorite family skillet dinner. Baking turkey sausage cuts the grease associated with traditional pork sausage.
Braised Napa and Savory cabbage replaces the popular butter and oil rich version. I jazzed it up with oven roasted cherry tomatoes and onions. Simmer with chicken stock for a flavor boost!
Spoon over mixed rice for a complete back to the table family meal.

oven roasted tomatoes

Turkey Sausage and Braised Cabbage

Ingredients

  • 1 pound turkey sausage (sweet, hot or country)
  • 6 cups shredded cabbage (napa, savory or green)
  • 3 cups cherry tomatoes, halved
  • 1/2 cup onions, diced
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 cups chicken stock
  • 3 cups cooked rice
  • salt and pepper to taste

Instructions

  • Place tomatoes and onions on a sheet tray. Drizzle with oil. Season with salt, pepper and oregano. Roast at 350 degrees for about 15 minutes, turning occasionally until skins begin to char and shrivel.
  • Bake sausage uncovered in a shallow pan with a little water in the bottom. Bake until internal temperature reaches 165 degrees (about 30 minutes)
  • While sausage cooks, braise cabbage. Add cabbage and chicken stock to a large skillet. Bring to a boil, cover and reduce heat to simmer.
  • When sausage is cooked, slice into bite-sized pieces. Add sausage, tomatoes and onions to skillet. Simmer about 10 minutes until thoroughly heated.
  • Add rice and serve.
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Enjoy these great Back to the Dinner Table recipes from Recipe ReDux!


Ham and String Bean Potato Salad #RecipeReDux

Ham and String Bean Potato Salad

Welcome to another addition of Recipe ReDux!


recipe redux

July theme is…

Fresh from the Garden!

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

I love to take a plant from seed to harvest. I enjoy it so much I used to a a Master Gardener with Penn State.

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Now I just do a small backyard organic garden.

I still test seed for various seed companies. Sometimes, when the weather is right, the soil is primed and the insect population is low, something almost magical happens!
zucchini contest

This year I’m testing tomatoes and bush beans. Yellow and purple varieties.
yelow purple beans
When I was growing up we call these long thin beauties string beans. If you are old enough to remember when beans had “strings” you are in good company. My Mom would give me a bowl full to pull the strings off. Snap the end, yank straight down. Sometimes both side need to be cleaned.
Today most snow peas still have strings. After pulling strings off 10 lbs of peas at a shot at work I’ve become an expert. I’ve been know to judge a good restaurant by their stringless peas! Ha!
But back to the meal at hand.
Nothing beats fresh picked beans. Hear the snap. Feel the spritz of water. You know you’re in for a treat.
One of my favorite meals is ham, potatoes and string beans.
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Great meal, but it’s 90 degrees outside. I want something cooler.

Ham and String Bean Potato Salad offers the taste of fresh beans, potatoes and ham in a light ranch-style dressing.

Ham String Bean Potato salad

Ham and String Bean Potato Salad

Ingredients

  • 2 medium potatoes, cooked peeled, cubed
  • 1/2 cup bush beans, green, yellow or purple cut into 1/2-inch pieces
  • 4 ounces cooked ham steak, diced
  • 2 Tablespoons green onion, thinly sliced
  • Dressing
  • 1/4 cup light sour cream
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons milk
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly grated black pepper
  • 1/8 teaspoon onion powder

Instructions

  • Mix together potatoes, beans, ham, green onion, thyme
  • In a separate bowl, mix together dressing ingredients
  • Fold in dressing.
  • Serve chilled.
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About Recipe Redux:

 

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

You can apply to join here .
ham bean potato salad collage

Enjoy all these great Fresh From the Garden recipes from Recipe ReDux!


Tuna Couscous Salad #RecipeReDux

Tuna Couscous Salad

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve always been a tuna nut. Give me a can and some crackers as a kid and it was the best lunch ever!

Today I still eat a lot of tuna and other seafood as well. I know now that there is more to tuna than just great taste. Bumble Bee and Recipe Redux are challenging tuna loving members like me to put their tuna where our mouth is and take this challenge!
Click here for more tuna tips and exciting recipes!