Thursday, November 21, 2013

Crab Cake Benedict

Get ready for some food porn. 

This was one of the best meals I have eaten this year. It was a little impulsive for a Sunday morning. I woke up with an intense craving for crab cakes and hollandaise. So why not make Crab Cake Benedict. 

This was surprisingly simple to throw together (after a quick trip to the grocery store). The most difficult task was poaching the egg which I don't think I have done since home ec circa 1995. After a few attempts (two to be exact) I had the perfect eggs.

Gluten-Free Crab Cakes
1 lb lump crab meat
1/3 cup gluten free bread crumbs*
4 tbs mayonaise
1 tsp deli mustard
1 tsp Worcestershire 
1 egg
juice from 1/2 lemon
2 tsp chopped fresh parsley
2 tsp chopped fresh chive
1/2 jalapeno, minced
cooking spray

In a large bowl, mix together ingredients. Shape mix into patties apprx. 1" thick. Heat skillet to medium-high and coat with cooking spray. Cook crab cake on each side until golden brown on each side. 

*For gluten free bread crumbs I used Glutino bagel chips and crushed with a rolling pin. There are also several gluten free bread crumbs you can buy. 

Easy Hollandaise Sauce
4 egg yolks
1 tbs lemon juice
1/8 tsp cayenne pepper
pinch of salt
1/2 cup unsalted butter, melted (1 stick)

In a blender, add egg yolk, lemon juice, cayenne and salt. Blend until frothy. Slowly add melted butter and continue blending until thick. 

For a perfect poached egg, try this recipe


Tuesday, October 22, 2013

Slow Cooker Tikka Masala

This is a delicious meal crockpot meal for a chilly fall day and makes your home smell oh so yummy!

Slow Cooker Tikka Masala

1/2 cup Greek yogurt
1 1/2 lbs chicken thighs, boneless, skinless
1 - 15oz can crushed tomatoes
2 tbs tomato paste
1 onion, minced
2 cloves garlic, minced
2 tsp garam masala
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 cup heavy cream

Cut chicken into bite size pieces and toss in yogurt. Cover and place in fridge over night. 

In crockpot, add vegetables and spice (omit the heavy cream) and mix well. Place chicken on top of vegetables and cook on low for 7-8 hours (3-4 hours high). Stir in heavy cream before serving. 

Suggested served with basmati rice flavored with turmeric. 

Friday, September 13, 2013

White Peaches and Heirloom Tomato Salad

This is one of those creations I pretty much just threw together and the outcome was oh-so-amazing! Ripe peaches, off-the-vine tomatoes, and the creamiest of Burrata alla Panna. If this doesn't get your Pavlov taste buds going, then you are missing out!

No technical recipe, just put together the ingredients below in an amount that fits your party. Have no shame if you eat it all yourself. 

White Peach and Heirloom Salad

Heirloom tomatoes, sliced 1/3" thick
White Peach, sliced
Red Onion, slivered
Burrata alla Panna
Balsamic Glaze
Sea Salt

Start with a bed of arugula, add a layer of tomatoes and sprinkle with sea salt. Add peaches, onion and cheese. Finish off with a drizzle of balsamic glaze.


Monday, August 5, 2013

Roasted Eggplant Pizza Bites

Have lots of summer veggies you're looking to get rid of?

Well, one option would be to drop them all off at my house and I will eat them for you. Your second option would be to make these delicious Eggplant Pizza Bites. They're super simple and make a great appetizer or summer entree.

Roasted Eggplant Pizza Bites

1 large eggplant
1 tbs salt
3 vine-ripened tomatoes
A handful of fresh basil, chopped
3 oz fresh goat milk feta (or cheese of choice)
1 tbs Italian seasoning
1/2 tbs crushed red pepper
Marinara (optional)

Slice eggplant in 1/2 inch slices. Sprinkle eggplant slices generously with salt and allow for liquid to draw out. After 30 minutes, use paper towels to wipe salt and water from eggplant slices. Heat oven to 425 degrees. Slice tomatoes in 1/4 inch slices. Top each eggplant slice with a tomato, fresh basil and cheese. Sprinkle with Italian seasoning and crushed red pepper (adjust amount based on preference for spice). Place back in the oven for 10 minutes. Serve with a side of marinara for dipping. 


Tuesday, March 26, 2013

Roasted Red Pepper and Goat Cheese Alfredo

I have run across this recipe on Pinterest many times. It has always looked delicious but seemed a little labor intensive for my usual quick-fix meal preference. I had some family and friends come over for dinner the other night and wanted to make a meal that would impress so I decided to give it a shot. Not only was it delectable, it turned out it was really easy to throw together. 

Roasted Red Pepper and Goat Cheese Alfredo
Adapted from Lauren's Latest

6 whole red peppers
2 tbs evoo
1 large onion, diced
4 garlic cloves, minced
2 cups heavy cream
1.5 cup parmigiana Romano cheese
10 oz goat cheese
2 tbs fresh basil, chopped
1 tsp crushed red pepper
salt and pepper
24 oz linguine pasta, cooked to package instructions, drained
(Note: I use quinoa pasta for me and regular pasta for my guests)

Begin by roasting your red peppers either over a gas stove, on the grill, or in the oven which is what I did. Set peppers aside as they are cooling and begin to saute onion and garlic in evoo over med-high heat in a heavy pot; cook until translucent. Place onion and garlic mixture with about 1/4 cup of cream in the food processor.

Once peppers have cooled, core and peel, peel and roughly chop peppers. Add them to onion mixture in food processor. Blend until desired constancy. I prefer mine to be on the chunkier side. Add contents from food processor back to heavy pot. Add in milk, then cheese, and then seasonings. Be sure temperature is not too hot so you do not scorch the sauce. Pour finished sauce over drained pasta and carefully mix. Makes 6 large servings.  

Additions: We added shrimp sauteed in a little evoo with salt and pepper on top of our pasta. 


Friday, March 1, 2013

Black Bean & Sweet Potatoe Chili

This winter favorite recipe is packed with flavors that dance in the mouth. Sweet potatoes + black beans always make for a great combo, but adding the savory sweet kicks of chili and cocoa powder really adds to the mix. This chili is so thick and packed with flavor your carnivorous friends will not even notice it is naturally vegan, vegetarian, and gluten free.

Black Bean and Sweet Potato Chili

adapted from Real Simple.

1 tbs evoo
1 onion, chopped
2 cloves garlic, chopped
2 jalapeños, cored and chopped
2 poblano peppers, cored and chopped
1 - 12 oz bottle (gluten free) beer
1 large sweet potato, peeled and cubed
2 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes, with juice
2 tbs tomato paste
2 tbs chili powder
2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp Chipotle chili powder
1/2 tsp cinnamon
2 tsp cocoa powder
In a large Dutch oven or heavy pot, heat evoo over medium-high heat and sauté garlic, onion, and peppers until tender. Add sweet potatoes and cover with beer. Bring mixture to boil and then let simmer for 10 minutes. Add remaining ingredients and cook an additional 10 minutes.
Garnish with your favorite ingredients: cheese, sour cream, avocado, tortilla chips, or cilantro.
Note: I have also made this recipe in a crockpot. Add all ingredients and cook on low for 7-8 hours.
Tip: Ever wonder what to do with that extra tomato paste? Scoop it into a ziplock bag and put in the freezer. It's easy to break off a small chunk next time you only need a small portion for a recipe.


Monday, January 28, 2013

Manhattan Clam Chowder

On chilly nights the best thing to eat is some warm, filling soup. This Manhattan Clam Chowder is delicious, healthy, quick and easy. 

Manhattan Clam Chowder

1 tbs butter
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 cloves garlic, minced
2 (6.5 oz) cans chopped clams
1 1/2 cups water
1 large russet potato, chopped (and peeled, if desired)
1 can (15 oz) can fire-roasted diced tomatoes
1 tsp Italian seasoning
salt and pepper to taste

Heat large pot and melt butter. Add onion, celery, carrot and garlic and sautee until tender. Drain liquid from clams and add water to make 3 cups of clam stock. Add extra water if needed. Add remaining ingredients to cook for 15-20 minutes until potatoes are tender.