Tag Archives: roasted

Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

GARLIC COLE SLAW
1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

ROASTED CORN WITH BLACK BEANS
1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

SPICY BARBECUE SAUCE
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.

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Rosemary and Garlic Roasted Potatoes

DSC_000212 medium potatoes/6 large; scrubbed and cut into bite size pieces
1 clove garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
pinch dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried rosemary rubbed to break up and release aroma*
3 Tablespoons extra virgin olive oil

Preheat oven to 400. Line a large baking sheet with parchment paper (this isn’t necessary but it prevents sticking making serving and clean up easy). Scrub potatoes, rinse and set aside. Combine remaining ingredients in a small bowl, mix and set aside. *I rub the rosemary between my fingertips; it breaks it up into smaller pieces and sets the flavors free. Cut potatoes into bite sized pieces and place in a large bowl. Pour the herbed oil over the potatoes, toss to coat the potato pieces and pour onto the parchment paper lined baking sheet in a single layer. Bake for 30 minutes until tender inside slightly crisp outside and some edges turning golden. Test with a fork.

Roasted Potatoes with Leeks, Barbecue Broiled Salmon Fillets and Microwaved Corn on the Cob

DSC_00091 lb salmon fillet
extra virgin olive oil for broiling pan
2 Tablespoons fresh pressed lime juice (or lemon)
2 Tablespoons maple syrup
2 Tablespoons ketchup
1 teaspoon prepared mustard (I used dijon)
1/4 teaspoon sea salt
1/8 teaspoon thyme
pinch fresh ground black pepper

DSC_0006Lightly oil a broiling pan. Place salmon fillets in one layer on the prepared pan. Mix remaining ingredients together in a small bowl. Pour half of the sauce over the salmon fillets and place in refrigerator for a half to one hour. Reserve the remaining sauce. **do not place any utensil that has touched raw fish back into the sauce as it is contaminated with the raw fish**

Meanwhile, preheat the oven to 400 for the potatoes.

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8 small potatoes; scrubbed and cut into bite sized pieces
extra virgin olive oil
sea salt
fresh ground black pepper

Line a baking sheet with parchment paper. Place potatoes, cut into bite sized pieces, in a medium sized bowl. Drizzle with olive oil and toss to coat. Pour the potatoes into a single layer onto the parchment paper lined baking sheet. Sprinkle with salt and pepper. Place in middle of preheated oven. Bake for 20-30 minutes. Check that the potatoes are soft with some edges beginning to get golden (bake and check 5 minutes at a time till done after 20 minutes).

While the potatoes are roasting, prepare the leeks.

 

 

1 leek
2 Tablespoons butter (replace with extra virgin olive oil for dairy free option)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
pinch fresh ground black pepper
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Rinse leek, cut off root end and slice leek in half lengthwise. This makes it easier to open the overlapping greens to rinse out the dirt that seems to always be stuck in there. Slice leek halves into 1/4 inch slices.

Preheat a medium sized heavy bottomed pot to medium with butter and olive oil. Add the leeks, salt and pepper and cover for a few minutes. Stir, cover and cook for a few more minutes. Reduce heat to low and with lid on continue to saute for 20 minutes, stirring occasionally. Remove from heat. Serve the leeks spooned over the roasted potatoes.

4 heads of corn

Shuck corn. Place corn on a microwave safe plate and cover with a damp paper towel. Microwave on high for 5 minutes. Check for doneness and microwave 2 minutes at a time till done to desired tenderness. (We like ours barely cooked.

DSC_0007When the potatoes come out of the oven turn on the broiler, place the salmon fillets under the broiler and cook for 5-10 minutes depending on the thickness and proximity to the heat source. You can tell that the fish is done when the texture is flakey and falls apart. Serve the remaining sauce on the side for those who like a little extra.

College Kitchen Questions

My “baby” will be moving into her first apartment this semester. She asked me for a few basics-

COOKING DRY BEANS
Soak beans for 8 hours, drain, rinse, drain again, add four times as much water as beans and a little salt, bring to a boil, reduce heat to simmer and cook till tender. The time will depend on the type and size of the bean. After an hour, use a fork to fish out a bean and test. When the beans are tender drain off the cooking water and rinse. I normally soak the beans 24 hours before using so that I can let them cook while getting ready in the morning so they are ready when I come home to prepare dinner. Beans can also be prepared in advance and stored in the refrigerator.

BASIC BROTH/SOUP
The three magic vegetables for starting a soup are onion, carrot and celery. When I make soup I generally saute the vegetables in a bit of extra virgin olive oil and then add the spices, other ingredients (vegetables, legumes, rice) and water bring to a boil and simmer until whatever is added is done. Taste to decide how much salt and pepper to use.

BOILING EGGS
Place egg(s) in a pot, cover with water, sprinkle with salt, cover and bring to a boil. Once boiling, set the timer, reduce heat to simmering and continue cooking. For soft boiled 3-5 minutes depending on the size; for hard boiled 9-11 minutes depending on the size. Drain, rinse with cold water till cool enough to peel.

POTATOES
*Boiling Scrub potatoes, place in a pot, cover with water, add a bit of salt, cover, bring to a boil, reduce heat to simmer and cook until the potatoes are tender, about 20 minutes. Test with a fork for tenderness. I have noticed that the heat needs to be reduced throughout the cooking time so keep an eye on it.
*Baking Preheat oven to 375. Scrub potatoes, place whole on a baking sheet, poke each one twice with a fork and bake until the skin is crispy and the potatoes soft, about one hour.
*Roasting Preheat oven to 400. Scrub potatoes, cut into desired size and shape, place in a bowl, toss with extra virgin olive oil to coat, pour in a single layer on a baking sheet, sprinkle with sea salt (you can also sprinkle with fresh ground black pepper, paprika and other spices you like- experiment) place in oven and bake until cooked through, about 20 minutes. Test with a fork.
*Fries I make fries like the roasting recipe. Cut the fries to the shape you want and some extra salt when they come out of the oven. Not only is this much healthier than frying potatoes in oil but the clean up and splatter pains are eliminated.
*Home Fries Preheat a skillet with a lid to medium low heat. Scrub potatoes and cut into one inch cubes. Add a generous amount of extra virgin olive oil to the pan (or you can do 50/50 oil and butter) add the potatoes, sprinkle with salt and fresh ground black pepper, cover and let cook until the potatoes are tender, stirring occasionally. There are a lot of variations (onions, peppers, spices) so that is the basic recipe.

COOKING RICE
Soak rice for at least 1 hour. I usually let it soak while at work. Drain, rinse and drain again. When cooking soaked rice it requires less water. Normally, it is one part rice to two parts water with a bit of salt and/or oil. When soaking I have found that using one part rice to one and a half to three quarters water with a bit of salt and/or oil is good. Put it all in a pot, bring to a boil, reduce the heat to simmer and cook with lid on until tender, about 20 minutes. I turn the heat to low for the last five minutes. To check if the rice is done carefully tip the pot. If water appears at the edge of the rice continue cooking until all of the water is absorbed.

Easy Balsamic Roasted Garden Vegetables

DSC_0013 DSC_0014Preheat the oven to 400. Oil baking sheet(s) by using a brush to evenly spread on extra virgin olive oil.
DSC_0008 DSC_0006 DSC_0009 DSC_0011Place vegetables cut to 1/4 inch thickness (I used zucchini, yellow summer squash, eggplant, and onion from our garden and a local farm)  in a single layer on the baking  sheet. Mix 50/50 extra virgin olive oil and balsamic vinegar and brush onto the vegetables. Sprinkle with sea salt and freshly ground black pepper. Turn off the oven and turn on the broiler. Place baking sheets with prepared vegetables under broiler for about 10 minutes (check to be sure there is no over cooking).
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I served these easy vegetables on homemade mini rolls as vegetable sandwiches (with tomatoes, peppers and cucumbers from our garden and a local farm) with cheese and homemade mayonnaise as an option. Gluten free? Torie had schar brand gluten free bread and I had a side of brown rice with the vegetables.

With mouths’ full and groaning with delight my “girls” said- “I love eating.”; “Eating is my favorite thing in the world.”; “Can I be a professional eater.”; “Wow, the mayonnaise makes the sandwich.”

They sure know how to make a Mom feel good!