Ellie Krieger's Crab Cakes and Ina Garten's Confetti Corn, that's what!
Courtesy of Ellie Krieger, The Foods You Crave
1 large egg, lightly beaten (I used Egg Whites)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tablespoon fresh lemon juice
Dash of hot sauce
1/2 tsp Old Bay seasoning
1/2 cup finely chopped red bell pepper
1 scallion (white and green parts), finely chopped
1 lb lump crabmeat, picked over for shells and cartilage
3/4 cup plain dry bread crumbs (I toast whole wheat bread and then blended them on "Crumb" to make my own!)
1/4 tsp sale
Pinch of freshly ground pepper
Preheat oven to 400*F. Coat a baking sheet with cooking spray.
In a medium bowl, mix together the egg, mustard, Worcestershire, lemon juice, hot sauce, and Old Bay. Stir in the bell pepper and scallion. Gently fold in crap, 1/4 cup of the bread crumbs, salt, and pepper. Put the remaining 1/2 cup bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape each mound into a round and coat evenly with bread crumbs. Transfer to the prepared baking sheet and flatten the crap cake to form a patty about an inch high. Spray each crab with a little cooking spray.
Bake until golden on the bottom, about 10 minutes. Gently flip the crap cakes and cook until the second side is golden, 5-10 minutes longer. Serve hot.
She also included a recipe for "Smarter Tartar Sauce," but I opted to make my own sauce for the cakes... I just put equal amounts of honey mustard, dijon mustard, french mustard, and mayo in with a splash of lemon juice, parsley, and basil. It was delish.
The crab cakes did NOT want to stay together AT ALL... but they were VERY tasty anyway!
Courtesy of Ina Garten, Barefoot Contessa, Back to Basics
2 tbsp good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2 inch diced
2 tbsp unsalted butter (I used Smart Balance with Flax Oil)
Kernels cut from 5 ears yellow or white corn (I used 2 small packages of frozen Kroger Sweet Corn)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp julienned fresh basil, minced fresh chives, and/or minced fresh parsley (I used less dried basil and parsley as the grocery store I stopped at had a bad selection of herbs on Monday)
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5-7 minutes, until the corn just loses its starchiness. Season to taste, gently stirring in the basil or other green herbs, and serve hot.
H LOVED this corn, as did I. There was a LOT of it, so we'll have it again with our pork loin and roasted potatoes and veggies tonight. :-) Yum!
Last night, two wonderful things happened.
1.) We FINALLY got cable. HELLO FOOD NETWORK, TRAVEL CHANNEL, LIFETIME, and MONDAY NIGHT FOOTBALL. Happiness! It's a SUPER deal with HD, a gajillion channels, AND a DVR!!!!
2.) We did Week 3, Day 1 of C25k and I ran the whole way and then some. This week is: 5 minute brisk walk warmup, 90 second jog, 90 second brisk walk, three minute jog, three minute brisk walk, 90 second jog, 90 second brisk walk, three minute jog, three minute brisk walk, 5 minute brisk walk cool down. We took a wrong turn in my map, so we did an 8 minute cool down walk, and I got a horrendous cramp in my right side AND one of my toenails stabbed its neighboring toe, which was also no fun, but I made it through. No walks on the jog, and I got confused about the times, so the second 3 minute jog was more like a 5 minute jog. :-) It was fun though. I did get scared half to death about 10 minutes in when a dog jumped out of NOWHERE and started barking at us... I totally screamed because it surprised me so much. He might have been right there, but I was focusing on my jog, so I definitely didn't see him. It was actually pretty funny. :-)
TONIGHT is marinated pork loin (it's been marinating since last night at about 5... YUM), roasted potatoes, red bell pepper (left over from crab cakes), and purple onion (left over from confetti corn), and left over confetti corn. YUM. I can't wait and neither can H!