While Amy Daczycn gets the credit for inspiring me to try to learn to cook on a budget, and to use my creativity, so many more authors and agencies have led me down various paths to finding recipes, and food and cooking information I could adapt or use while I try to write my second cookbook.
Along the way, I have explored sustainable seafoods and I am always on the alert to health and safety issues.
Another thing I try to show is the mistakes and the learning curve that occurs when trying new recipes and when you try to adapt a recipe using what you have on hand or using substitutes.
Since my move, I have a limited reference library. But, I was perusing my cookbooks and took another look at Enjoy Cooking: The Costco Way and I was floored when I saw so many recipes similar to ones I had already tried, like: Berrylicious Breakfast Crepes, Nutella Breakfast Granola Parfaits, Asparagus Frittata, and others. Plus, now I can now add "Stacks" to my many variations such as: sliders, skewers, wraps, melts and more.
The only recipe I had adapted previously from this cookbook was "Double Nut Berry Yogurt Pie" (pg 228). My recipe "No Bake - Fruit & Yogurt Dessert" is different in ingredients and serving size.
Anyway, I found several recipes I wanted to try including "Ceviche-Inspired Wild Alaska Salmon", again, I had to adapt.
1 can 210g of Salmon, drained
1 can salsa 210g, drained carefully
6 grape tomatoes, quartered
About 6 pickled cucumber slices or fresh, diced
1/2 white onion, diced (or red onion)
2 Tablespoons, carrot shredded (Optional)
1 capful of lime concentrate
1 tablespoon dry cilantro or fresh
Hot sauce to taste
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Add Salmon to large bowl. Using a fork, separate large chunks into smaller pieces.
Add diced cucumber slices.
Add diced onion.
Add carrots (Optional).
Stir to mix ingredients thoroughly.
Add lime concentrate.
Crush dry cilantro between your palms. Add cilantro.
Add hot sauce.
Stir again, to mix throughly.
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When I opened the lime concentrate it hissed which lead me to believe it was fermenting but after just reading about botulism, it made me wonder. I guess I'll know in 12 hours to 8 days. Feel like pinning a note to my clothes, "If I am found paralyzed, check for botulism poison."
USDA Food Safety & Inspection Service - Clostridium botulinum