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| Rhubarb cake |
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| Cod fishcakes |
Today was a Saturday where I puttered around and forgot about time altogether and that's a great space to be for cooking for me. So I made easy rhubarb crumble and fishcakes. I wish I could say it was rhubarb from my garden but we already ate all of that but I'd seen some fresh frozen organic rhubarb from Oregon on Peapod online groceries so I used a bag of that. I also used Bisquick for the cake or crumble part, adding sugar and milk and an egg and put a layer of that in the pan, added the rhubarb and then topped it with the remainder Bisquick mix. It only took 20 minutes to cook and was delicious. The fish cakes were a solution to the leftover cod from yesterday. I ground them up into flakes in fat free milk in the blender and then added chopped tofu, parsley, some canola oil and breadcrumbs and then baked for about 35 minutes in a medium oven (about 355F). With mashed potatoes and lima beans the fishcakes were a delicious dinner. What food blessings we enjoy!
Yum. I like that idea of tofu in with the fishcake mix, I must try that. Me, I would keep the parsley out, and then just serve the parsley either sprinkled on top or chopped in with a bit of butter.
ReplyDeletethat's a great idea, to sprinkle the parsley on top.
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