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.”
I’m not sure exactly when I decided I really liked Corned Beef and Cabbage. Though this is not a dish of my childhood it’s one that over the years, I’ve grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don’t remember eating dishes like corned beef or shepherd’s pie until I moved to New Jersey. Of course, as an adult I’ve never met a holiday I didn’t like. Especially, if it involved food. So for St. Patrick’s Day it’s Corned Beef, Cabbage and Potatoes.
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.
Anyone else on the “New Year” workout kick? Most of my friends are in the gym but they were there before the New Year. I’m the only one leading the charge in the opposite direction of healthy. I don’t know how my husband deals with me. He great at getting his workouts in and eating healthy, then he comes home to brownies and cake. Despite my need to go against the grain, many of our meals have been protein not carb heavy these days. So much, I really needed something a less heavy. Dare I say it, healthier.
One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant called Ibby’s Falafel in downtown Jersey City. We love their falafel and shwarma. It’s not fancy, but it has the most delicious food. We love it. Everything about it suits us perfectly. It’s a simple place with good food. And Ibby’s gives it to you. Of course, we’ve tried many other places, from Boston to Florida but we still prefer Ibby’s. Unfortunately, we don’t live near Ibby’s anymore. And drastic times call for drastic measures, making our own falafel.
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!
The holidays get so busy I did not plan any specific dishes for the blog. But this deconstructed spinach salad was a life saver. My focus has been on trying to make an AIP Paleo dish to bring to my friend’s house for brunch. This dish allowed everyone big and small to get what they wanted and needed out of our brunch meal.
If you’ve been following on instagram you know I recently took a knife skills class. This crab stuffed shrimp with beurre blanc was a result of that class. Though that was not the point of the class. It was a wonderful consequence.
I love remaking leftovers. This dish in particular reminds me of mornings when I lived in New York City. I was privileged enough to live right next to a wonderful sidewalk cafe on the lower east side. This of course was before sidewalk cafes were a dime a dozen. The owner was a older Jewish man that introduced me to my love of Jewish cuisine. From bagels with lox to baklava it was like he had the best food I couldn’t get anywhere else.