Tag Archives: semi-homemade

Spicy cilantro and green onion crab cakes & Asian-style slaw

Though we live in Maryland, we rarely eat crab cakes. I don’t particularly care to order them from restaurants because the crab to filler ratio is poor and they can be quite expensive. Well, luckily, crab cakes are relatively easy to make and when you can get crab meat on sale it can actually be quite inexpensive.

Such was the case when Greg found crab meat on sale at the Teeter.

On the back of the can was a crab cake recipe from Phillips. We decided to use that as our base, but also spice things up and use some ingredients we had in the house. We added jalapeno and green onion for some extra kick and used cilantro instead of parsley.

Greg originally wanted to call these ‘green crab cakes’ because of all the green ingredients we added. I was unsure about calling a seafood dish green though, but the name works once in the right context.

All of these ingredients were mixed together and formed into patties. We pan friend them in canola oil. Once they were finished we placed them on a plate lined with a paper towel to absorb any excess oil.

I just read a great article in Cooking Light that discusses how frying can be a relatively healthy way to cook foods and may not be as bad for you as once thought if done properly. Though these crab cakes were fried, they were still very light and not greasy at all.

To accompany the crab cakes I made an Asian inspired slaw. I used purple and green (white?) cabbage, carrots, green onions, and cilantro. I dressed the slaw with rice wine vinegar, sesame oil, soy sauce and sesame seeds. It was light and crisp and perfectly paired with the tender cakes.

When we were grocery shopping I was searching for the pre-cut cabbage but Greg encouraged me to buy the whole cabbages and use our food processor to make the slaw instead. I am so glad he did, because the outcome was so much fresher and tastier than the pre-packed cabbage.

All in all, this was one of the best meals we’ve made at home in a while. I really recommend making crab cakes at home if you are a fan of them!

Recipe for spicy cilantro and green onion crab cakes

Recipe for Asian-style slaw

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Corned Beef and Cabbage 2 Ways

Without an Irish bone in our bodies but a profound love for corned beef we made our own version of corned beef and cabbage for dinner the other night. We made (bread-less) reubens with coleslaw 😉 . Greg used the rotisserie oven to make the corned beef and I made a delicious, sugar free, cole slaw. I started making this coleslaw last summer and I have it down to a science now. It’s really easy to make and you can add whatever veggies or toppings you like. Plus, it makes me think of summer since it is a great condiment to anything grilled. (Grilling season is quickly approaching! 🙂 )

Once the corned beef was ready, Greg sliced it up. We topped it with some sauerkraut and sliced swiss cheese and let the cheese melt until it was nice and gooey.

We had the coleslaw on the side and served it with some Russian dressing on the side to dip.

It was a great meal and we did not spend much time making it at all!

Recipe for Coleslaw

Flourless peanut butter cookies

My peanut butter obsession of late is clearly not going anywhere. I happened to be watching Paula Dean when she made a recipe that I would actually considering making. This cookie, which she deemed “magical”, is sugar free and is not made with flour, therefore it is very low carb! The ingredient list is short (only four ingredients) and I have all them in my pantry/fridge so it was just a matter of time… Well, the other night I decided to make her recipe.

I reduced the Splenda by nearly half because although I love sweets, Splenda is super sweet and artificial tasting and I prefer to have the peanut butter be the main thing I taste. I also did not dip my fork in Splenda when I flattened them nor did I sprinkle any Splenda on top.  Other than that, I did not make any changes to her recipe and believe me, they were sweet enough! Next time though, I will cook them for longer than the suggested cooking time of 12 minutes, since they did come out a little crumbly. Although the texture is a bit off and these cookies are very dense due to the lack of flour or baking powder, they taste pretty good! I will probably play around with this recipe a bit more in the future, but overall a decent recipe from the queen of all things butter.

Like I said, it’s a pretty simple recipe. First you combine peanut butter and Splenda. I have been into the Natural Jif lately, which does not have any added sugar.

and add the remaining two ingredients, an egg and some vanilla extract

roll into balls

flatten.

I baked them for 12 minutes at 350 degrees. Next time I’ll probably bake them for about 15 minutes.

These have been great with my morning cup of coffee or with milk. You will definitely need a beverage of some kind with these! Hope you like them.

Recipe for Flourless Peanut Butter Cookies

Crab and Corn Chowder

One weeknight, we decided to use the extra crab meat we had to make a crab soup. This recipe is semi-homemade in the sense that we used some canned soups to create our soup and not all of the ingredients were homemade. This recipe was the result of melding several different crab bisque and chowder recipes. I was quite pleased with the end result though and it was also great re-heated for lunch the next day.

Like many things we eat, this dish started off with a good saute of some onions and garlic in butter.

After the onions sweated out, it was time to add the remaining ingredients, which mostly consisted of the canned soups (cream of celery and cream of mushroom) and the dairy- milk and half and half.

Also not to be forgotten are the veggies- corn and asparagus and of course, the holy grail of spices in our house, Old Bay, among others.

You can see how nicely the soup thickened up after simmering for a little while. At the very end, we added the crab meat and some fresh parsley. Since the crab meat is already cooked it only needs to heat up in the soup, not cook. It’s best to add it at the end so it maintains it’s firmness within the soup.

This was a relatively quick and easy dinner and perfect for the winter-ness that was going on outside!

Recipe for Crab and Corn Chowder

Cheddar Tuna Noodle Soup

Though this dish started off to be a “snack” it had the heartiness of a meal and made a great lunch. It was a winter wonderland outside and this was the perfect antidote for the bone chilling cold.  Also, it is a very simple recipe with ingredients most people have in the pantry.

Greg started off by heating up the canned soup (cheating, I know!). He used Cambell’s Cheddar Cheese Soup and made it according to the directions on the can. He added a can of drained tuna and let it simmer away while the pasta cooked.

He then added the cooked pasta and served it up. He topped the soup with Old Bay seasoning for some additional flavor and color. It looked so good in the bowls, particularly in the contrasting color of the red bowl.

The soup had a nice velvety texture (velveta-esque, if you will) and the tuna played a minor role and really just gave the soup some texture. I recommend a non-linear pasta like rotini, penne, or shells, versus a spaghetti or linguine noodle. Easier to eat up with a spoon!

Though this recipe is really just a gathering of ingredients and we didn’t actually make anything, I would still give it a try. This is comfort food for sure and great for a cold day (or night!) and if you don’t tell anyone you started off with canned soup, they’d never know.

Recipe for Cheddar Tuna Noodle Soup