Devshirme

1 can (14oz or so) Alaskan wild sockeye salmon, w/ bones

1 tsp cumin, 1/4 tsp cayenne pepper, ground pepper

1 egg, lightly beaten

2 c water

1 cup quinoa

1 tsp veg. bouillon

1/3 bunch parsley, finely chopped

1/2 lemon, juiced

Bring water to boil with bouillon.  Add quinoa.  Reduce heat, simmer for 12 minutes.  Remove from heat.  Drain salmon, remove larger bones leaving smaller ones (high in calcium).  Place in large bowl.  Add quinoa and remaining ingredients.  Mix well, form patties, and refrigerate at least 10 minutes.  Bake, broil or pan fry until medium brown, regardless of cooking method.

This hearty soup is probably more of a winter dish but, this being New England, you never know when winter-like weather will pop up again – I think it is about 40 degrees out as I write this.

3 potatoes, sliced thinly

4 stalks celery, chopped

2 green onions, chopped

1/2 yellow onion, chopped

2 chicken sausages, cooked, cut up and casing removed

3 cloves garlic, chopped

1 tbsp Better Than Bouillon

1 can cannellini beans, rinsed

Salt and pepper to taste

In a pot heat a 1/4 cup or so of olive oil.  Add the celery, garlic, green onion and onion and heat until they start to soften a bit.  Add water – the amount depends on how soupy you want the soup – and bring to a boil.  Once boiling, throw in the potatoes and bring back to a boil – it takes about 5 minutes to get the potatoes cooked.  Turn off the heat and add the beans, bouillon and sausage.