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Archive for March, 2010

Not to toot my own horn, but I’m pretty good at making crab cakes.  At least I’ve come up with what I think is a darn fine recipe.  Moist and crabby on the inside, and crunchy on the outside…  Mmmmm.  So when we went to a crab feed the other night, I couldn’t get these off my mind.  I cracked and picked out the meat of a bunch of extra legs, then quietly smuggled my booty (as in pirate…  well both actually) out of the door before the crab police would take it away.  Oh yeah! It’s on!

Ingredients:

  • 1 lb of lump crabmeat picked over to remove shell and cartilage
  • 25 butter crackers, crushed
  • 3 green onions, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1 heaping tbsp chopped parsley or 1 tsp dried dill
  • 1 egg
  • 2-1/2 tbsps mayonnaise
  • 1/2 to 1 tsp hot sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp spicy brown or stoneground mustard
  • 1/4 tsp prepared horseradish
  • 1/4 tsp Old Bay seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 cup panko bread crumbs
  • canola or olive oil for frying (I use a little of each!)

Have I told you how much I adore crabmeat?? I have to take a moment…

My mouth

is watering!!

Ok, I’m finished now. Let’s make some cakes!

Get a medium size bowl and dump in the butter cracker crumb, green onion, red bell pepper and parsley.

Mix together until it looks like this-

Looks purty already, and smells good to boot! Now add in the egg, mayonnaise, hot sauce, lemon juice, mustard, horseradish, Old Bay seasoning, onion and garlic powder.

Stir until completely combined.

It may look a little drier than this and that’s fine!

Now gently, oh so gently stir in your crabmeat.

Wrap a sheet pan with parchment paper, and using a heaping 1/4 cupful at

a time (an ice cream scoop will work wonders!), scoop out and form patties directly onto the parchment paper.

You should get anywhere from 6-8 regular sized patties. Once patties are formed, put the entire tray in the refrigerator for 2-3 hours.  The wait is hard, but it is a really important step.

Heat up your oil (just enough to coat the bottom of the pan) until shimmering, but not smoking about 5 minutes. Using a spatula and pick up each patty and place in the panko bread crumbs.  Individually bread the top and bottom of each patty

and place into the pan gently with flat spatula. Brown over medium heat for 3-5 minutes on each side, until golden brown and center is cooked.

Put the cooked crab cakes on a paper towel to drain for a minute or two, and serve!

Yum mmmmmmmmmm, I can’t resist…

Look at that crab!

Serve with lemon and tartar sauce, or a roasted red pepper aioli. Gotta go finish this up!

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So the war has begun between the neighborhood finches and myself.  And the pill bugs, and the slugs. I’ve got the slugs beat, no problem. It’s those freakin’ roley polies and the finches  that are knocking me back a few steps.  My celery seedlings are just about kaput due to the sow bugs, and I’ve lost chard, and almost both of my zucchinis to the finches, as well as a few lettuce.  I have researched what I might be able to do to battle these pests, that is also safe around vegetables, which is harder than it sounds.  The few organic pesticides that I have found for the pill bugs are safe around the plants, but will be bad for my beneficial. I have also read that diatomaceous earth, helps to dry out the pill bugs, since technically they are a crustacean and need moisture to breathe through their “gills”, but it will dissipate after a few waterings, and isn’t the greatest thing for your soil. ARGH!  As for the finches, I put out some tin foil pin wheels to start with, and if it doesn’t work, I may need to invest in some bird netting. UGLY. But it could possibly double for keeping the dog out of the garden… which is a big plus. I think.

HELP! I need some friendly suggestions people.  Listen to my sad cries and share your wisdom!

Whew!

Stupid birds. I don’t even care if they are pretty and sound great. Yes, I’m pouting. Humph.

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You’ll go weak in the knees from the smell of this bread baking.  Well, any baking bread really.  I’m lazy, so this is a half bread machine-half oven recipe, though it can be done completely by hand.

Ingredients:

  • 1 Cup warm water
  • 1 teaspoon  white sugar
  • 2-1/4  teaspoons or 1 packet of dry active yeast
  • 3 tablespoons milk
  • 1/3 cup of pack brown sugar or raw sugar
  • 2 tablespoons of butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups crushed bran cereal with raisins
  • 2-1/4 cups bread flour and some for dusting
  • 1/2 cup of raisins (optional)

Stir 1 teaspoon of white sugar into lukewarm water until it’s dissolved. Stir in yeast until it’s partially combined with the sugar water or looks like this:

Let it activate approximately 4-7 minutes or until it’s frothy. It should look something like this:

Neat huh!

Now here’s where you should follow your bread machine manufacturer instructions and pour in your ingredient accordingly, but I just follow the liquid (starting with the yeast mixture), to dry goods, to fats rule.  That is, I pour in everything wet first, then everything dry, and finally the butter.  In the end it should look something like this:

Put the machine on the dough cycle, and walk away for about an hour and a half.  If you want to add more raisins (or orange zest or anything else) you can do so when the machine beeps or in the last 5 minutes of the final kneading cycle.

Here’s the finished dough.  I know, nothing to write home about… unless you get fantastically excited about dough.

I’m warning you that this is a sticky dough.  A really sticky dough. “I’m not gonna come off your fingers” kind of sticky.

So be prepared.

Grease your loaf pan that the bread will be baked in, dust it with flour and set aside.  I tend to spray it down with a butter flavored cooking spray and sprinkle flour over that, not because I’m trying to be healthy. I told you, I’m lazy and it’s a great shortcut.  Once it’s floured, set it aside.

Scrape your dough out onto a floured surface and flip it over to lightly flour the entire dough ball. Viola, no more stickiness!  Press the dough into an approximately 3/4 inch thick rectangularish shape,  like so

It doesn’t have to be perfect, notice the hand prints?

Roll the dough into a long tube and put it into the pan, seam side down. Then cover with piece of plastic wrap

and put in a warm place to rise. After 35  minutes, turn on your oven to 350 degrees.  Let your dough finish rising while the oven heats up for another 10-15 minutes.  Take off the plastic, and hopefully it will look something like this

You can slash the top if you’d like at this point (I don’t=lazy). Pop that bad boy into the oven and bake for 50 minutes.   Cool the bread for 10 minutes before removing from the pan.  Finish cooling on a rack or an upside down muffin tin (the rack was dirty) if you can resist cutting into it while it’s still warm.

I understand if you can’t.  I’ve been there, believe me.

If you want to, you could just cook this bread directly in your bread machine under the wheat bread cycle. Now how’s that for a shortcut!

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What do you see?? It’s so amazing what nature can show us, and amazes me on how much we miss when we don’t take the time and look.

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Lack of sleep

I love the idea of being the type of person that wakes up before the sun is out, get’s a cup of coffee and reads the newspaper as the sun rises and shines upon my face.  I called it an idea,  since it is fiction, and I am not that person. I’m usually up at all hours of the night, trying to finish things that I have started during the day, or need to finish before the next morning. Or I’m up all night with insomnia worrying about about stuff I need to do the next day. And if and when I finally fall asleep, it is inevitable that one of the kiddos will wake up and need me to rock them back to sleep.  I do in fact get up early, I pack the Hub’s breakfast and lunch, and I get his coffee ready. He works hard. He totally deserves this little offering every morning. I kiss that man o’ mine goodbye, then in my zombie state I get the kid’s breakfast going. Not that it take a lot to put together a bowl of cereal.  And I am known to whip up a mean batch of pancakes, eggs, or french toast on occasion. Even now it’s almost midnight and I still have a sink full of dishes that will not get done tonight and a loaf of bread baking in the oven.  When it comes down to it, I’m just horrible at managing my time.  I don’t feel bad about not completing all daily tasks. I just keep myself awake thinking about it!

Bread in the oven:  Raisin Bran Loaf Bread

Recipe to come!!!

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Older, and Taking It

So, this is the day that marks another full year in my life.  I’m one year older, and I know that I get older everyday, every second, but at this point I’m starting to feel it. I’ve never really thought about getting older before, as it was never an issue that crossed my mind.  But now, besides time telling me that I’m older, by body is giving me clues.  My back aches in the morning, which no amount of core exercises seems to take away.  I have 3 gray hairs,  I get heartburn.   My hands are starting to look like they’ve seen a lot of use.  They have.  My knees, ankles or something cracks when I stand up most of the time.  Yep, bring me the walker. And actually, the more I think about it, the more I wanna say, “Bring it on!”. I have earned my age, and I feel I have earned it pretty well.

Today, I got up, fed the kids breakfast, let the dog out, took the garbage out and down to the curb, did three loads of laundry, swept, vacuumed, dusted,  gave the dog a bath, washed the dog bed, vacuumed again after the dog re-shed all over everything, watered the garden bed, harvested broccoli, pulled rogue mint, turned the compost, fed the kids lunch, broke up 141 fights between the kids, cleaned out the pool (we have the world’s smallest built in), made the beds, went to the store, washed the dishes, put away the dishes, crushed aluminum cans, made dinner, got the kids ready for bed, and now I’m writing.  A normal day in the life of countless people.  I’m so happy it’s mine!

Dinner tonight was:  Roast chicken, roast garlic veggies, and home-made hot rolls

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This recipe is so yummy that even my 2 year old loves it.  Gotta have something to do with the vodka . It’s an oldie, but a goodie!

  • 3-4 mild Italian sausages
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced or pushed through a garlic press
  • 2 shallots, minced
  • 1/2 white or yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 cup vodka
  • 1 cup chicken stock
  • 2 14 oz cans of diced tomatoes
  • salt and pepper to taste
  • 16 ounces pasta, such as rotelle or penne
  • 1/2 cup heavy cream, at room temperature
  • 1 tbsp corn starch
  • Approximately 1  cup of chopped or shredded basil, more if you like it!
  • Parmesan for sprinkling

Lightly brown the Italian sausage in a non stick pan for 5-7 minutes.  Just enough to firm them up and make them easier to cut. They do not have to be completely cooked at this point.  Pull sausages out of the pan and slice into 1/2 inch pieces.  Throw them back into pan and fry until browned and cooked thoroughly, about another 7-10 minutes.  Place sausage pieces into a bowl and set aside.

Start boiling pasta according to directions

Clean your current pan or be lazy like me and get out another pan.  Pour in olive oil and butter, then heat over medium high heat until butter is frothy but not browned.  Quickly stir in onion and shallots, cook for 2-3 minutes then add in mushrooms. Saute for an additional 5 minutes. Don’t forget to check to see if your pasta is done!!!!

Add vodka to the mushroom mix and cook until the liquid reduces by half. Next pour in chicken stock, tomatoes(including juice from cans), and garlic, then lower heat. Add sausage pieces back to pan.   Simmer for  10-15 minutes until flavors of your sauce are combined.

Whisk corn starch into cream until blended. Mix cream mixture with sauce and simmer until thickened, about 3 minutes.  Remove pan from heat and stir in pasta and 1/2 cup of the basil. Sprinkle parmesan and remaining basil on top.

I love serving this with french bread and a salad…    total pasta basics!

For a vegetarian version: Omit sausage, and chicken stock.  Substitute veggie stock , add  1/2 tsp fennel seeds  and 1/4 tsp red pepper flakes when putting in the tomatoes and garlic. I think fresh sliced fennel bulb might be a good addition to saute with the mushrooms and onion if you like as well. MMMMmmmmmMMMMMmmmm!

Ta-Da!!!!!!!

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