I love a good quiche, and this Spinach Quiche Lorraine is one of my favorites. German in origin, this eggy, cheesy dish is loved by all. Though Quiche Lorraine is considered a classic French dish, I’ve put my own spin on it by adding spinach (gotta get those veggies in). Continue reading “Spinach Quiche Lorraine”
My friends know I don’t need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn’t be a true American if I didn’t make a dish. True American. Yes, I said it. As my Mexican friends have made very clear, Cinco de Mayo is more celebrated in America than Mexico. Americans make a big deal over the Battle of Pueblo because it gives them a reason to party. Of course, it’s also a great opportunity to introduce Mexican culture. Typically with Mexican food and drink. Funny huh. But whatever works.
There are certain people in your life that seem to make everything all better. For me, my Caribbean friends were the ones that made me forget all my woes. By the end of the night you would be lost in the conversation and past the minutia of the day. Though we don’t hang the way we used to, in the summer we have several very large cookouts and try to hang until the dusk of the sun disappears. Though with children that’s not always possible, there’s a familiarity that comes with spending time together no matter how long we’ve been apart.
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.
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’ve worked long and hard on it and finally were able to come up with a Baked Falafel With Tahini Sauce. Continue reading “Baked Falafel with Tahini Sauce”
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!!
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.