I’m not a gadget person. If you are short on space, It’s even more important not to crowd your kitchen with gadgets. Of course, my silicon cooking mat is a necessity. Especially, for making the comfort dish I love with a couple of fewer calories. I guess that’s why it’s called a Silicone Non-stick Healthy Cooking Mat.
I was excited to sit down and write this top five dishes of 2016 list. It afforded me the opportunity to reflect on all that I’ve accomplished this year. I must say that I am so grateful to my friends, family and all of you for supporting me in this endeavor.
It’s that time of year when people begin asking “what are you making for Thanksgiving?” “What type of pie are you having?” Pumpkin? Sweet potato? Well my friend threw out pecan pie. Huh. Well, that’s a new one for me. I’ve always stayed away from pecan pie because it’s always been too sweet for me. Of course, when we takes trips to the southern United States it doesn’t keep me from ordering it jus to see how it tastes.
What is Tuscan? I’ve always wanted to know what that meant when Chefs said it. And after a bit of research and lots of cooking, I realized that Tuscan just means delicious and simple. The Tuscans are called the bean eaters so this dish is wholly appropriate. They utilize herbs and just a few simple ingredients to make their dishes. And isn’t that the best food? Something that is simple, rustic and hearty? Something that reminds you of home without all the anxiety and effort? I think that’s why I like this Tuscan White Bean and Pancetta sauté. It’s effortless, enjoyable and extremely tasty. It’s savory and filling. Which of course, is a necessity in comfort food. Because sometimes it’s not just the feeling you get from the food but the enjoyment of making it.
It’s sumer and I’ve had my eye on a delicious pastry, a palmier. It’s a French pastry that can be adapted to either sweet or savory flavors. Not the typical sweet comfort I look for, but in the summer you don’t always want something super sweet. It was probably best since I decided to make them with my little and he really doesn’t need anything really sweet ever (energy for days). Although theses will be a little sweet, some of the sweetness with be cut by the lemon I’ll add. Lemon palmiers here we come.
Waffles… Who doesn’t like a good waffle. Though most of the dishes on this blog are the foods that comfort me and make me happy. This one is for my little. Whether waffles or pancakes, mini me is a fan of carbs and fruit in the morning. I asked him why he likes waffles so much? He said because it’s yummy. Well duh!! What’s wrong with me. So thank goodness for those wonderful people from Sweden who created this dish, so that we could have this type of “yummy.”
We recently got a crêpe place in the mall. I’ve loved crêpes ever since my weekend in Canada in college. Of course, I was excited but it soon wore off. One long weekend the International Club planned a trip up to Quebec and I think I had a crêpe at every place that would sell it to me. I’ve eaten more crepes in Quebec in three days than I have in the United States over the course of a few decades. Of course, these crêpes with Nutella and cannoli filling are my favorite so far.
Sometimes it’s hard to try to find balance during the holiday season. As a result some people find themselves buckling down when it comes to their finances others can’t stop spending. One area where we’ve become spendthrifts is food. We definitely treat ourselves to more rich or decadent or expensive foods during this time of year. One dish love to make sometimes for our New Year’s celebration is crab cakes.
Several years ago we realized we go a little food crazy during the holidays. Since then we’ve put or planned a little extra on the side so we could enjoy whatever food we wanted during the holiday season. Besides, the holidays are meant to be enjoyed and that includes indulging in the foods you love.
One thing I try to do is clean out the fridge. I don’t mean throwing food in the garbage I hate waste. It’s actually why we started composting. I clean out the fridge by cooking the food that has ended up in the back of the freezer. The extra bits of stock, beef etc that sit in the back of the fridge. However, it also helps to make room in the fridge for the Thanksgiving ham or turkey. Lucky for me there was a bit of crab in the back of the fridge. Hello…
Makes 4 servings
- 8 oz of crab meat, drained
- 1/2 cup of bread crumbs
- 1 egg, lightly beaten
- 1 tablespoon of butter
- 1 teaspoon of parsley
- 1 teaspoon oregano
- 1 teaspoon mayo
- 1 teaspoon of Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- 1/8 teaspoon of old bay
- 1 lemon cut into wedges
Preheat oven to 350 degrees.
- Melt butter and set aside to cool.
- In a bowl combine crabmeat and all ingredients. Mix well.
- Use mixture to make 4 patties.
- Next place patties in the fridge for at least 30 minutes. (Mine ended up in the fridge for an hour.)
- Grease a baking sheet and bake crab cakes for 25 minutes.
- Turn crab cakes after about 12 minutes. Crab cakes should be lightly browned.
Serve these on hamburgers buns with tartar sauce and a squeeze of lemon or over a nice salad.
Add some french fries. Yum!!
Have you ever had a craving but nothing seems to hit the spot? Well, hat’s been my issue lately. I’ve had a rosemary craving. Well had one until made these Rosemary and Olive Oil Biscuits. I know it might sound ridiculous. Who has a craving for rosemary? Me!
It’s back to school time. And at the forefront of my brain is how to make our morning routine a little easier. There are many days we’re walking a fine line between being on time or an hour late. Having breakfast made is helpful. But having a breakfast we can eat on the go is even better. My solution, Ham and Cheese Egg Muffins. Continue reading “Ham and Cheese Egg Muffins”