I recently received an invitation for an e-mail recipe
exchange. I care about the person who sent it and wanted to respond, while
knowing it would be challenging to find 20 people willing to take the time to
share a recipe. I thought about just ignoring it, but to ignore anything from
someone I love feels less than authentic.
It had been a challenging day at the office when the invitation came in. I stayed late without having moved my undone tasks to the next calendar day. I wanted to go to the gym before my 5:45 chiropractic appointment. I reallllly needed an adjustment, and I don't mean just in my spine. Doc Harrington did a great job getting my spine adjusted in more places than ever needed before. It took longer to adjust my mental state.
Writing down these recipes and passing them along to my friend, while declining to participate in the recipe exchange, helped. I hope you enjoy them.
Robert Duvall's Mother's Crab Cakes (from Oprah)
-1 lb crab meat
-2 heaping TBSP mayo
-2 eggs, lightly beaten
-1/2 tsp Worcestershire sauce (my "secret
ingredient" for everything from meat marinade for grilling to sloppy joes
to baked beans)
-1/2 tsp cayenne pepper
-1/4 tsp salt
-1/2 small onion, grated (don't try and dice or food
process it - grate it)
-1/2 TBSP mustard powder
-18 Ritz crackers, crumbled
***See possible additional ingredients below.
Combine all ingredients except the crackers. Add cracker
crumbs as close to sautéing as possible so they don't get too moist.
Form into desired size patties. Sauté in butter (oil
isn't going to work) on medium to high heat (turning it down low isn't
going to work) 10 minutes per side. Crab cakes should be crispy outside
and moist and juicy inside.
Easy tarter sauce: mayo, grated onion, lemon juice, and
maybe some sweet pickle relish.
***I have to add these suggested ingredients after
having my friend Chris Kyle's crab cakes, while I haven't made crab cakes
myself since: Red bell pepper, fresh basil, fresh lemon juice, hot sauce. The
basil especially added a fresh flavor I just loved. I'm guessing cilantro might
work, too. Chris serves his crab cakes with a fresh rosemary aioli sauce.
Kale Smoothie
I recently purchased a Vitamix and am now making my own
smoothies. Here's one of my favorites so far. I love the fresh, green taste and
all the nutrients I am getting in a glass. I have added banana,
strawberries...really, I think you could add just about anything in the fruit
or veggie arena and it would work fine. (Maybe not tomatoes, but I might try
that too!!)
-1/2 apple
-2 C kale leaves
-1 C spinach
-Fat free vanilla yogurt to put in the bottom
-1 TBSP ground flax seeds or flax seed oil
-1 C ice on top
Blend until smooth.
Fresh Corn Succotash (no lima beans!)
I Googled a recipe for corn succotash after falling in
love with the dish at The Cheesecake Factory. (It comes with their spicy
chicken tenders called "littles", along with amazing garlic mashed
potatoes.)
-Kernels cut from four ears of corn
-1 red bell pepper, cut into fine half inch strips
-1 yellow bell pepper, cut into fine half inch strips
-1/2 onion, diced
-2 cloves garlic, finely chopped
-1 TBSP fresh thyme leaves
-1 TBSP fresh bay leaves, chopped
-About 1/8 C olive oil
-About 1 1/2 TBSP butter
-Salt & pepper
In a large skillet, heat oil and butter over medium high
heat. Add garlic and onion, cook until translucent, about four minutes. Add the
corn and bell peppers, season with salt and pepper, and cook, stirring
occasionally, until the vegetables are just tender, about 10 minutes. Add the
herbs a minute or two before the veggies are done.
Potatoes Deluxe
Now for something truly fattening, not healthy, and
really good and always a hit with dinner guests...
-2 lb. bag frozen hash brown potatoes, thawed
-1 C diced onion
-16 oz. sour cream
-1 can cream soup (chicken or celery for vegetarian)
-1/2 C butter, melted
-8 oz. shredded cheese
-Salt & pepper or other seasonings to taste
-Crushed potato chips (1 C) for topping
In large bowl combine all ingredients except for topping.
Spread into 9x13 cake size pan, top with crushed potatoes chips. Bake at 350
for about 45 minutes.
And two last tips: for either chicken salad or tuna
salad (the kind made with mayo to spread on sandwiches or tortillas)...add some
diced jalapenos (I'm talking pickled from a jar, not fresh in this case),
shredded cheese, and in the case of tuna salad, two boiled eggs, diced with one
of those wonderful egg slicers that cost like three ninety nine at your local
store.
Enjoy cooking, putting love into the food, and eating with
loving appreciation!!
Authentically Yours,
Laura
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