As I write this column, another winter storm is predicted. I took a photo of the outhouse when I went outside to feed the “girls”/chickens. All I can say is, I’m sure glad we’re living today and not years ago when all along our country road, outhouses were essential. 

So were cook stoves that used wood as fuel. 

I guess what I’m getting at is even though the pandemic has caused lots of challenges for all of us, including much more home cooking, we still have it easier than folks of a different era.

And since Lent is here, it’s a good time to put fish on your menu.
When was the last time you made diner style salmon patties? With dill sauce? These were a Friday favorite at our house growing up.

Maybe you’re in the mood for a yummy green bean stew which can be vegetarian if you so choose. It’s from a very special friend and creative cook: Helen Sarky, an Anderson township resident. Helen is celebrating her 85th. birthday and she has been a wonderful mentor to many of us. Her Lebanese green bean stew is similar to the one that is a sell out at Cincinnati’s St. Anthony of Padua church dinners. 

Diner style salmon patties

Go to taste on onion and celery.

Ingredients

1 can salmon (I used pink salmon)

1 large egg, lightly beaten

Finely diced onion and celery, about 1/3 cup each

1/2 cup or so Panko bread crumbs or your favorite bread crumbs

Pepper to taste

Instructions

Drain salmon and mix everything together lightly. Form into patties and fry in olive oil over medium heat until brown on both sides.

Serve with lemon wedge and/or dill sauce. 

Thinly sliced fried potatoes are a nice side.

Lemon dill sauce

I like this so much I use it on other seafood dishes, too.

Ingredients

1/2 cup mayonnaise

Juice of half a lemon or more to taste

1 generous teaspoon dried dill leaves or palmful fresh chopped

Hot sauce to taste

1 tomato, finely diced (optional but very good)

Instructions

Just stir everything up together. 

Helen Sarky’s Lebanese green bean stew

Go to taste on ingredients.

Ingredients

1 pound fresh or frozen green beans, cut into 2” lengths

2 tablespoons olive oil

1/2 cup sliced thinly onions

1 tablespoon minced garlic (opt)

1/4 teaspoon ground cinnamon or to taste

Salt and pepper to taste        

2 teaspoons chopped fresh mint

1-1/2 cups diced tomatoes

1 cup water or chicken stock or more if needed

1 tablespoon lemon juice or to taste

Instructions

Heat oil over medium heat until hot. 

Add onions and sauté until caramelized (3 minutes), then add garlic and sauté another 2 minutes. 

Stir in cinnamon, salt, pepper and mint and keep stirring. 

Add tomatoes, water and lemon juice and keep stirring. 

Add beans and bring to a boil. Reduce to a simmer, cover pan and cook until tender, about 20 minutes. 

Serve over a bed of cooked rice.