Cod Cakes

Heat olive oil in large nonstick skillet over medium.

    Combine in a bowl:

  • 1 egg
  • 2 T flour, plus more for forming
  • 1 T parsley
  • ~125 g (about ¾ c) cooked, mashed potato (baked, steamed or microwaved – not boiled)
  • 200-250 g (2 fillets) cooked, flaked cod (pro tip: it’s cooked when you can put a butter knife through the top center without any resistance)
  • salt and pepper

¼ c scoop onto a well-floured plate; should make 7. Form into balls and coat with flour completely. Place in pan and mash down to patty shape. Cook ~5 mins each side, until golden.

Waffles using Sourdough Starter Discard

  • 3 oz WWW flour
  • 2 t baking powder
  • ½ t salt
  • 1-2 T sugar
  • 8 oz discard
  • 1 c lukewarm milk (1%)
  • 55 g veg oil
  • 1 egg

Makes 5½ waffles on my waffle iron. Makes 6 if 1 c blueberries or pecans are added; otherwise, use heaping measurements to bump it up to 6.

To use 4 oz discard:

  • 5 oz WWW flour
  • 2 t baking powder
  • ½ t salt
  • 1-2 T sugar
  • 4 oz discard
  • 1¼ c lukewarm milk (1%)
  • 55 g veg oil
  • 1 egg

Brownies

  • 2 oz unsweetened chocolate, melted (or 33 g Dutch cocoa + 2 T unsalted butter)
  • 4 oz sugar
  • 2 T unsalted butter, melted
  • 2 T natural applesauce
  • 1 egg
  • vanilla
  • ½ WWW flour
  • ¼ t salt
  • ½ t espresso powder
  • ¼ c chocolate chips
  • ½ c walnuts

8″x8″ pan or regular pie pan
350º 20 mins.

NEXT TIME:
Add ¼ t baking powder so they’re a smidge less dense

Chocolate Almond Cookies

  • 8 squares semisweet chocolate
  • 2 T unsalted butter
  • 2 T coconut oil
  • ½ c packed brown sugar
  • 2 eggs
  • vanilla
  • ¾ c whole wheat pastry flour
  • ¼ t baking powder
  • 1 to 2 c slivered almonds

Microwave chocolate in a large bowl for 2 minutes on high. Stir until smooth. Stir in butter and coconut oil until melted, and brown sugar until somewhat dissolved and slightly cooled. Stir in eggs and vanilla until smooth. Stir in flour and baking powder until combined. Stir in almonds. Dough will not be stiff.
350º 12 mins. Yield 2 dozen with tablespoon scoop 2″ apart.

Enchilada Sauce

  • 1 14.5oz can fire-roasted tomatoes
  • 1 t chilis in adobo sauce
  • ½ t chili powder
  • ¼ t cumin
  • ¼ t garlic powder
  • ¼ t onion powder
  • salt and pepper

Whaz all in blender, then simmer in a saucepan for a while.
When ready to assemble enchiladas, reserve half of sauce for bottom of pan and top of enchiladas, then stir into remaining sauce:

  • 1 c shredded Monterey Jack cheese
  • 1 cooked chicken breast, chopped; or 1 14.5oz can black beans, drained and rinsed
  • #putarugulaonit

NEXT TIME:
Try smoked paprika, and a pinch of oregano