Salmon Loaf

After eating this, Keith actually stated that he liked salmon!  At least in this form.  (Although, to be fair, I baked it a little too long.)

Salmon Loaf

2 cans salmon, drained, juice reserved (I used the small 5 oz cans)
1/2 an onion, chopped finely
1 c bread crumbs + flour (I ran out of bread crumbs)
1/2 c. cold milk
chopped parsley (optional)
2 eggs
salt & pepper to taste

Mix, bake at 350 F for an hour.  (Probably too long, since I only made enough for a small, flat loaf for two.)

Mushroom Sauce

1/4 c butter
2 T flour (I used 3)
2 c. milk
1 medium can mushrooms, juice reserved
2 Tbsp liquid mushrooms
2 Tbsp liquid salmon
salt & pepper to taste
red pepper and paprika (accidentally poured in too much)

Melt the butter, stir in the flour until mixed.  Add the milk slowly, stirring until thickens.  Add the mushrooms and reserved liquid.  Should continue to thicken.  Salt and pepper to taste.

Kale Salad, aka Bitter Herbs

Described as "the best way to eat kale," it's not bad at all.  From MySanAntonio.

Kale Salad

Makes a lot (16 cups, they claim)

2 bunches kale
1/4 c apple cider vinegar
1/4 c canola oil (I use olive)
1/4 c packed brown sugar (or honey or maple syrup)
2 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp red pepper flakes

Tear the kale leaves into smaller pieces, omitting the thick stems.  Combine all other ingredients.  I just pour the dressing (cold) over the kale, but the recipe directs that it be simmered for 3 minutes, then poured over the kale, which is mixed and allowed to sit for 10 minutes before serving.  Ginger can also be added.

/HT RhodesLog