What I had for dinner last evening
Wild Rice with All-Purpose Spice (Stewed Cabbage Spice)
Pineapple / Orange glazed sweet potato
Lettuce and Cucumber Salad with Stewed Cabbage Spice
What I used
2 5oz cans Salmon (Alaskan)
1 tbsp HoLé Sheet Pepper Sauce
2 tbsp Spicy Mango Sauce
1 tbsp Pineapple / Orange Sauce
3 tbsp Olive Oil
2 tbsp Mayonnaise or Vegannaise
1 tbsp Mustard Pepper Sauce
2 tbsp Stewed Cabbage Spice
1 medium sweet potato
1 cup brown or wild rice
1/2 head of Iceberg lettuce (chopped)
1 medium cucumber (sliced)
1 small green pepper (chopped)
1 medium onion (chopped)
1 celery stalk (chopped)
1 large egg
1 cup corn flakes (crushed)
Cooking the Rice
You should begin with the rice since it takes a little time to cook. Take 1 cup of brown rice and put it in a medium size pot. Wash with cold water then cover the rice with warm water and add a teaspoon of Stewed Cabbage Spice. Bring it to a boil then reduce heat and simmer until tender (approx. 45 minutes).
Cooking the Sweet Potato
Wash a medium sized sweet potato, quarter it then cover with cold water. Boil until tender, drain, peel and slice. Place it in a skillet and add a generous amount of Pineapple / Orange Sauce.
Preparing the Lettuce / Cucumber Salad
Chop 1/2 head of Iceberg lettuce, wash thoroughly and place in a a bowl. Peel and slice (or cube) a medium-sized cucumber. Add the cucumber to the lettuce then season with 2 tsp of Stewed Cabbage Spice and 2 tbs of olive oil. Toss the mixture thoroughly, cover and place in the refrigerator to chill.
Cooking the Salmon Cakes
Mince / coarsely chop 1 stalk celery, 1/4 green pepper, 1/2 of medium sized onion and place them into a small saucepan. Add 1 tbs of olive oil and sautée on medium heat for five minutes. Open one can of salmon, drain of water and empty into a large mixing bowl. Add sautéed vegetables along with 2 tbsp Mayonnaise or Vegannaise, 1tbs Mustard Pepper Sauce, 1 tbs All-Purpose Spice (Stewed Cabbage Spice), 1 whipped egg, 1 tbsp HoLé Sheet Pepper Sauce and 2 tbsp Spicy Mango Sauce. In a food processor, blend or grind 1 cup corn flakes into course powder. Combine everything together in the large mixing bowl. Scoop out the mixture and separate them into 2 oz portions. Lightly coat a skillet with olive oil and place it on a medium-low heat. Place the cakes in the skillet and cook until light-brown on both sides.
Now your dinner plate looks beautiful and tastes great!