Whole Wheat Pumpkin Pancakes with Chopped Almond Syrup (Best. Weekend. EVER., pt. deux) (v)

2 Comments

The morning before I made the  delicious migas, we worked up big appetites with a nice long swim at the Y, which consisted a slow and steady swim for me, with glimpses out of the corner of my goggles of Dave passing me back and forth for a solid hour, like something out of shark week. He was going so fast, I thought he was going to swim up and body slam me or thrown me in the air like an orca with a baby seal. Didn’t happen (WHEW… chalk one up for team seal).

ermahgerd

Anyway, we swam a lot and were hongray when we got back. What to make? Uh, how about every breakfast item we could name? There was a “you bought healthy bacon?” debacle recently (grounds, so the menu definitely included full-fat, old-school bacon, scrambled eggs, and biscuits along with the pumpkin pancakes (which are pretty healthy). Here’s what I came up with, and this recipe includes a basic homemade pancake mix you can keep on hand*:

WHOLE WHEAT PUMPKIN PANCAKES WITH CHOPPED ALMOND SYRUP

Ingredients:

  • 1 recipe whole wheat oatmeal pancake mix: 1 cup whole wheat flour, 1 cup ground oatmeal, 1 tbsp baking powder, 1 tsp salt, 1 tsp cinnamon
  • 1 egg
  • 1/2 can Libby’s pumpkin
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup soy or skim milk
  • 1 tbsp brown sugar
  • 1 cup sugar-free syrup
  • 1/2 cup chopped almonds
  • canola oil

Directions:

Mix everything in a bowl. Woo hoo! Easy peasy. Everything except canola oil, of course, but you didn’t do that, did you? You knew better. I knew you would! Add milk in third-cup increments, blending well each time.

first side…

Heat a nonstick skillet just under medium heat and add 1 tbsp canola oil per batch of pancakes. These do best when the batter’s a bit thin and the skillet is hot- the pumpkin is so dense it impedes the cooking process with a lower heat or thicker batter. Using a 1/3 c measuring cup as your guide, scoop three servings of batter into the hot pan. Cook for 1-2 minutes on the first side, or until bubbles form in the batter and the edges appear set. Flip and cook the other side another 2 minutes, then remove to a paper-towel lined plate.

flipped!

Pour the syrup of your choice and the chopped almonds into a microwave-safe creamer or small pitcher for serving. Microwave for 45 seconds and serve with the pancakes. These are mm-mm good, especially with real bacon.

*First, a note on the pancake mix. I keep this pre-mixed in a canister at home, about 4 batches worth. It’s really great to have on the weekends. To make pancakes from the dry mix recipe above (which was inspired by this FitSugar recipe), scoop 1-2 cups mix into a bowl, add an egg, 1 tablespoon of something sweet (honey’s a good option), and a cup of milk or more, depending on your taste. Some variations we’ve enjoyed: replace part of the mix with a scoop of vanilla protein powder, add berries, peanut butter, nuts, strawberries, or bananas. Good stuff!

Vegetarian Migas & The Best Weekend. EVER. (veg, gf)

Leave a comment

This is the first in a flurry of recipes I’ll be posting from the Best Weekend Ever. Somehow, the planets aligned and Dave and I had not only a banking holiday tacked on to our weekend, but we had no plans to leave town. And we had no guests coming in. And we had no solo obligations. And the only things we did have on the books were FUN. And both of us were home. And the weather Saturday was insanely pretty. And we got to eat a lot. While this might sound boring, and while we do love our out-of-town loved ones and house guests, this kind of Dave-and-Lauren long weekend never happens. It’s been months or maybe a year since we had time like that with each other that we didn’t enjoy a plane ride away (stressful in itself). And even then it wasn’t just the two of us. This weekend was like a second honeymoon!

We swam, got a bike ride in (on The Windiest Day Ever), saw the new James Bond- two thumbs up, went bowling, went to dinner with friends twice, went for a long walk around our neighborhood, watched movies and took naps every single day. And I furiously cooked my way through the whole thing. For every calorie burned on the bike or in the pool, I’m pretty sure I cooked two to replace it as soon as we got home. But I probably burned half of those off from intense and loving, Pepe Le Pew-style smiling.

le sigh

I made my sweet potato and black bean burritos on Saturday night, and we headed to Illinois to ride on Sunday morning. My ride was shorter and I beat Dave home; I wanted to make a hearty and healthy brunch for when he got back, and I thought the quickest way to do this was to combine the leftovers from saturday and a dish we love- migas. The migas we order in the Midwest are a Tex-Mex version of a Spanish dish. Scrambled eggs, strips of fried corn tortillas, tomatoes, chorizo, chile peppers, onion, and cheese. I health-ed this up a bit (surprise!!) by starting with the veggie and bean mixture and by baking the tortillas.

SWEET POTATO AND BLACK BEAN MIGAS

Ingredients:

  • half recipe sweet potato and black bean burrito filling, AG! recipe found here
  • two corn tortillas, cut into 1-inch pieces
  •  1 tbsp + 1 tsp olive oil
  • 6 eggs, beaten with: 1/4 cup milk and 1/2 tsp kosher salt
  • 1/2 bunch scallion, sliced
  • 2 tbsp cilantro, chopped 
  • 1/2 avocado, sliced
  • salsas, cheeses, sour cream for serving

Directions:

Heat your oven to 350 and spread the remaining teaspoon of olive oil on a foil-lined baking sheet. Cut the tortillas into one-inch pieces and spread onto the oiled baking sheet. Pop these into the oven for 5-7 minutes be sure to check them 5 minutes into cooking. When they’re slightly browned and crispy, remove them from the oven. We’ve been hooked on Mission’s Artisan whole wheat and corn blend tortillas– they have the earthy taste of corn and the addition of wheat makes them pliable. Best of both worlds!

Meanwhile, in a large, deep skillet (preferably cast iron), heat the tablespoon of olive oil. Add the sweet potato and black bean mixture, and cook over medium for about 5 minutes, until heated through and browned more than it was when you put it in the pan. Add the crispy tortillas at this point, and cook for another 3 minutes.

Crack the eggs into a bowl and whisk with the milk and kosher salt. Pour the eggs over the veggies and tortillas and lower heat, stirring the mixture frequently. The eggs will cook quickly! Once they’re set, top with cilantro and scallions and serve with avocado and salsas. Kiss your significant other. Ta-da! Brunch is served!

Chicken and Sausage Jambalaya with Brown Rice (gf)

Leave a comment

MAN! Temperatures have dropped and it is, somehow, late fall… i.e., almost winter. Happened out of nowhere! While I love winter (a little bit, sometimes- I mean, Christmas is part of winter), my Dominican blood has me patiently and politely waiting out the next few months until tree buds appear and the birds come back. It will be summer again someday… right?

Cajun nom noms

Until then, I’m occupying myself with cooking healthy, hearty meals and trying to get back into another winter habit/necessity… dragging myself to the gym. Almost gone are the sweaty days of running and biking outside, and swimming in the morning with the sun out. Welcome to the days of going to the gym early in the dark, cold mornings to stare at cinder block walls and run asfastaspossible from the locker room to the pool. BRR. Made this jambalaya last night to carb us up for this morning’s workouts and to satisfy our cold weather comfort food cravings (without expanding the ol’ waistlines). Like to hear it, here it go**:

CHICKEN AND SAUSAGE JAMBALAYA WITH BROWN RICE

Adapted from Big Girls, Small Kitchen– a fantastic blog

  • 1 tbsp olive oil
  • 1 pkg Jennie-O turkey Kielbasa sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cut into chunks
  • holy trinity mirepoix: 1 onion, 1 green pepper, 2 stalks celery, in small dice
  • 1-2 tsp crushed garlic, or 2 cloves, minced
  • 3/4 tsp Cayenne pepper
  • 1/2 tsp paprika
  • 28 oz canned diced tomatoes
  • 1 8oz can tomato sauce
  •  1 large bay leaf
  • 2 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp allspice
  • 1/2-1 tsp ground black pepper
  • 3 cups chicken stock (or 3 cups water with 3 tsp chicken base)
  • 2 cups uncooked, long-grain brown rice (1 16oz bag)
  • 1 stalk green onions, sliced
  • Tabasco or other hot sauce, to taste

Directions:

Heat the oil over medium-high heat in a large stockpot and add the sausage slices. Brown the sausage slices on both sides and remove. Reduce heat to medium and add the holy trinity, scraping up the yummy browned sausage bits form the bottom of the pot. Cook until translucent, about 5 minutes.

veggies, pushed to sides of pot

Push the vegetables to the sides of the pot and add the chicken, browning for 5 minutes. Add the spices (cayenne, paprika, thyme, allspice, pepper, oregano) and toss the mixture to combine. Add the garlic, sausage, canned tomatoes and sauce, and the bay leaf; simmer this mixture, uncovered, for 5 more minutes.

add them thighs

Add the chicken stock and bring to a boil. Add the rice, stir to combine, cover the pot, and reduce heat to medium-low, cooking for an hour. Since you’re using brown rice, it may take longer to cook- try at the end of your cooking time and if it still needs a few minutes, add a bit more water, stir, and keep cooking. This dish can handle a lot of cooking. Let cool  for a few minutes and serve with scallions and Tabasco. Carb up! Enjoy!

getting ready to simmer

Before I let you go, a note on chicken thighs: they get a bad rap for being fattier than chicken breasts, but research shows that they contain more nutrients (and not that much fat at all, especially when skinned and trimmed). Much of the fat they do contain is monounsaturated. My tastebuds’ reasearch has shown that they’re much more flavorful and moist, and I prefer them to dry, bland chicken breast any day of the week. Need more convincing? Thighs are about half the price of breasts! So even if you’ve been a breast guy your whole life, take a walk on the wild side. Give thighs a try.

**Calhoun Tubbs has a song to share. Like to hear it, here it go:

Deep Dish Chicken Pot Pie, or: To Feed an Ironman, or: M Dot Pot Pie

Leave a comment

Hello, all!! Dave had two things to celebrate this weekend: a great race result and a few days of leniency within his diet. We both watch what we eat, but he’s been watching his intake like a hawk for quality and quantity approaching his last tri of the season…. and it paid off!! Now, time to undo all of the hard work.

Ironpie

To welcome him home from his out-of-town race, I wanted to make some hearty and comforting meals without completely blowing his clean-eating efforts (or contribute too much to my recent lazy gal on the couch syndrome). This was the richest of the dishes I made, due to the double pie crusts. If you want to lighten this up, feel free to make a different crust, use only one, or serve this filling over brown rice or with mashed potatoes. If you do make a double-crust pie, though, congratulations! Your dish is delicious.

DEEP DISH CHICKEN POT PIE

Ingredients:

  • 1 1/2 lbs chicken breast
  • 1 tbsp canola oil 
  • 2 lb bag frozen mixed vegetables
  • 1 small onion, chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 cups skim milk, divided
  • 3 tbsp flour
  • 3 tbsp chicken base or bullion, to taste
  • 1 bunch flat-leaf parsley, chopped (optional)
  • 1 pkg Pillsbury Pie Crusts (2 ready-o-use roll out crusts), at room temperature 
  • several dashes white pepper

Directions:

In a large stockpot, boil chicken breasts in 6 cups of water until they are cooked and no longer pink. Reserve about 4 cups of the cooking water. Set chicken aside and let cool. Open a beer with a favor from your cousin’s wedding. Yum. Dont’ you feel better?

you’ve got to cool it now… oooh, watch out

When the chicken is cooling, preheat your oven to 350 degrees. Set your crusts out in their packaging and let them come to room temperature. Heat oil in the same large stockpot over medium heat, and add onion, thyme, and sage, cooking for 3-4 minutes, until onion is translucent but not browned. Add the frozen (stay with me here) bag of vegetables to the pot, the chicken base or bullion, and about a half cup of the reserved cooking water.

chop chop chop

While that mixture is thawing and cooking, chop the parsley and cooked chicken. In a small bowl, whisk the 3 tbsp flour into one cup of milk, and add the flour slurry, along with the chicken and parsley, to the veggies. Stir well. This is going to get very thick very fast. As soon as the flour mixture and chicken are incorporated, add the other cup of milk and another cup of cooking water. Stir this all together and give it a taste for seasoning. You may add more milk or water at this point to reach the filling the consistency that you’d like. Remove this mixture from heat and set aside.

filling, ready to go

Remove your first pie crust from its packaging, draping across the bottom and pressing up the sides of a deep-dish pie pan. I used a disposable foil pan and it worked perfectly. Pour the filling right into the crust, smoothing out with a spatula and leaving a slight buffer near the top of the crust. Drape the other crust over the filling, crimping to meet the bottom crust. Vent this top crust in any design you’d like using a butter knife. Allow me to suggest the Ironman logo… ha! Cover the edges of the crust with some foil strips so they don’t burn, and put the pie on a foil-lined baking sheet.

unbaked, vented pie

Bake at 350 for 55 minutes, removing the foil strips at about 45 minutes. Bake until the crust is a beautiful golden brown and until your kitchen smells amazing. Let cool for 15 minutes and serve to all hungry athletes under your roof.

Carrot Apple Muffins (veg)

2 Comments

Mmm, breakfast!! Dave loves baked goods in general, and these muffins are a tasty and healthy option that can be eaten in the morning or as a snack. They’re great toasted and buttered too. Next time I make them, I want to use Bob’s Red Mill gluten-free baking mix in place of the whole wheat flour. Until then, here you go:

CARROT APPLE MUFFINS

Adapted from Whole Foods

Ingredients:

  • 1 1/4 c whole wheat flour
  •  1/4 c sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup shredded carrots, chopped through several times (you may instead grate whole carrots)
  • 1/4 c walnuts and/or raisins
  • 1- 3.9 oz container unsweetened applesauce
  • 2 eggs, beaten
  • 1/4 c milk
  • 1/4 c canola oil
  • 1 tsp vanilla

my sweet whole wheat flour canister, a $2 antique shop find

Directions:

Preheat oven to 350. Butter and flour a muffin pan. I always use shortening to grease cake and muffin pans- it has a neutral flavor and a little goes a very long way. I dip a paper towel into the container and swirl a bit into each cup, then flour with the type of flour I’m using in the recipe at hand.

wet & dry

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. In another mixing bowl, combine chopped shredded carrots, walnuts and/or raisins, oil, milk, eggs, and applesauce. Stir half of the wet ingredients into the dry ones; combine well and then add the rest of the wet ingredients.

my sous chef

Fill each muffin cup about 3/4 of the way full (1/2 for a large tin)- this will make a dozen muffins. Bake for 20 minutes, and you’re done. Very good buttered, served with scrambled eggs, or as a coffee snack. Such a nice treat for fall!! Enjoy.

all done!

Turkey Times Two: Turkey Meatballs with Pasta and Arugula

Leave a comment

What happens when turkey breast is on sale? All turkey, all the time is what happens. Turkey meatloaf  yesterday? I’ll take your meatloaf and raise you some meatballs. I wanted to use leftover parsley, shallot, arugula, and extra turkey I had, which pointed me in one direction: meatballs!! With the addition of a few staples (bread crumbs, eggs, Parmesan, etc.), a heathy and filing pasta dish was born. Again. In turkey form. Here goes it:

goodies

TURKEY MEATBALLS WITH PASTA AND ARUGULA

Ingredients:

  • 1 lb ground turkey breast (you may halve this recipe easily)
  • olive oil
  •  4 tbsp whole wheat breadcrumbs
  •  2 eggs
  • 4 tbsp flat leaf parsley, minced
  • 2 tsp garlic paste, or 4 cloves minced fresh garlic
  • 2 shallots, grated
  • 4 tbsp grated Parmesan cheese 
  • 1 tsp kosher salt
  • a few healthy grinds black pepper
  • jarred tomato sauce
  • two large handfuls arugula (it’s a ve-ge-ta-ble)
  • a handful of basil from your neighbor, cut into ribbons
  • pasta (optional)

Directions:

Preheat oven to 375 and heat two tbsp olive oil in a large saute pan (stay with me here). In a large bowl, combine egg, parsley, breadcrumbs, salt, pepper, garlic, grated shallot (just grate them right into the bowl), and Parmesan. Blend them all well, and then add the turkey, stirring until well combined. Don’t worry that the mixture looks green and that the turkey is completely incorporated- the meatballs will be pretty again once cooked. Let this sit for a moment while you start the pasta and sauce.

steps 1, 2, and 3

This sentence is a friendly reminder to start your pasta water and cook the pasta you’ve chosen to use while you take care of the meatballs. I used Tinkyada brown rice spaghetti. You may also take this mindful moment to heat your jar of sauce (or homemade sauce, you creative devil, you) over low heat and toss in the handfuls of arugula and the chopped basil. Just let this quietly heat on a low setting and the sauce will wilt the arugula. Stir if it comes to mind, but it will be fine on a back burner.

just toss it right on top

Back to the meatballs! The easiest way for me to make uniform [meatballs, patties, servings] when cooking is to form the meat mixture into a relatively even-sized ball and divide, divide, divide. Split the ball it in half, then split that half in half, and then split those halves in half. Roll these into meatballs- you’ll have 16. They’ll cook more evenly and please your discerning, compulsive eye.

Place 8 meatballs into the hot pan and cook for 2 minutes on each side, until browned. Remove to a baking dish and repeat with the second half. You may need to add a teaspoon of olive oil; this meat is lean and will stick. When the dish is full, pop it in the oven for 15 minutes to let the meatballs cook. They’ll be crispy on the outside and moist on the inside, and you won’t have to fry the bejesus out of them. Let these rest 10 minutes before serving, and don’t forget to drain your pasta while they cook or rest.

delicious

Serve! Pasta, sauce, meatballs. Pass around additional Parmesan. Drink a tasty beer. I think the next variation of these I take a crack at will be Thai turkey meatballs with a peanut and cilantro sauce… stay tuned!!

Turkey Meatloaf & Roasted Brussels Sprouts (gf)

Leave a comment

Mums! Pumpkins! Hay bales on doorsteps! Brussels sprouts! Wait, what?

It’s officially fall, and has been for almost two glorious weeks. Fall is my favorite season (right behind summer, spring, and winter- ha), and one of my favorite ways to enjoy this time of year is to kick my cooking into high gear, including as many seasonal fall veggies as I can on our menu. A favorite is brussels sprouts, which, embarrassingly, I’d always purchased frozen. While I love them any way I can get them, I thought roasting fresh sprouts would be a more elegant and  satisfying way to prepare them, bringing out their natural sugars without complicating the cooking process. That instinct was a good one.

behold! caramelized perfection

Man, were these good! Dave and I ate them like candy while the turkey meatloaf finished cooking (unexpected: while delicious, the meatloaf played second fiddle to the gorgeous Brussels sprouts). Here’s what I came up with, main course listed first:

TURKEY MEATLOAF

adapted from Triathlete (so you know it’s nutritious!)

Ingredients:

  • 1 package ground turkey breast
  • 1 red bell pepper, finely diced
  • 1 small yellow onion, finely diced to match
  • 1 tbsp olive oil
  • 3 tbsp finely chopped flat-leaf parsley
  • 1 1/2 tsp garlic paste, or 1 tbsp minced fresh garlic
  • 1 egg
  • 3 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • large pinch kosher salt
  • several large grinds cracked black pepper

Directions:

Preheat that oven! To 375. Dice the onion and pepper first, and heat your olive oil over medium in a large saute pan. Add those veggies, and cook them for 10 minutes, until they’re softened and the onion is slightly browned.

fragrant and lovely

Meanwhile, chop the parsley and garlic, if you’re using fresh, and grab a large mixing bowl. Combine the parsley, garlic, egg, Worcestershire sauce, ketchup, salt and pepper with a spoon. Blend this well. Add the turkey and fold it into the herb and sauce mix until it’s all one big seasoned gloppy mess. YUM. Don’t forget to stir those veggies every now and then.

When the onion and pepper are sufficiently soft and fragrant, mix them into the turkey and sauce. This can be done with a spoon since ground turkey is less sturdy than beef (i.e., no need to get your hands involved). Make sure to mix well. Form the turkey mixture into a loaf about an inch and a half tall and 8 inches long- do this on a vented broiling pan. If you like ketchup on top, brush 2 tablespoons on top now.  You may also want to line the broiling pan with foil for easy cleanup (something I thought of while staring at my broiling pan after dinner). Pop that bad boy into the oven and roast for 45 minutes. Let cool for 10 before serving. Delish!

don’t take a picture of the cooked meal, just post one of raw meat, like this!

Now that we’ve gotten that out of the way, on to the super easy pièce de résistance:

ROASTED BRUSSELS SPROUTS

Ingredients:

  • 2 lbs fresh brussels sprouts, washed and ends trimmed if not purchased trimmed
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt (eyeball this, add/subtract to your liking)
  • cracked black pepper
  • 2 shallots, cut into quarters (optional)

Directions:

Preheat oven to 400. Toss all ingredients in a large bowl, then spread onto a baking sheet or cast-iron skillet. I made mine in cast-iron because I was feeling rustic and wholesome and full of the fall spirit. Circle the wagons, guys. If you’re also feeling that way, go cast iron, and don’t look back. Roast for 40 minutes and serve! So easy! So healthy! Good for you!

gawgeous, pre-cooked

These were so pretty, my sister commented that they “looked suspiciously like a Pinterest post,” which is pretty high on my List of Possible Compliments. Enjoy!

leftovers for lunch > pb&j

Sally’s Summer Salad & Crabcakes (pes, gf)

Leave a comment

When my husband goes out of town, I like to treat and distract myself by cooking nice meals to be enjoyed solo. He’s my favorite person to be around and when he leaves, I find myself doing things to keep my mind off of the house being so quiet. I grew up with lots of noise, two sisters, and very little privacy, and that first night with him gone is always a little, well… boring. Close quarters and bedlam are my peace.

fancy photo

Lots of people would savor that quiet, private, coffee commercial-like time… not me. I am happiest when surrounded by people I love (and sorry, Parley, but you don’t count). Correction: people I love and FOOD! And if I can’t have one, I’ll certainly have the other. We’re fortunate enough to have great friends to visit in many parts of the state and country, and we spent the past weekend in Joplin with some wonderful people. Being in a house full of folks we love and miss had me spoiled. Here was my (edible) replacement for rowdy company last night:

SALLY’S SUMMER SALAD

Recipe poached from the lovely Sally Robinson

Ingredients:

  • small container Organic Girl greens of your choice
  • 1 avocado, diced
  • 1 red onion, sliced into thin strips
  • 1 bag ready-to-eat green beans, cut into thirds
  • 1 bag ready-to-eat snap peas, cut in half
  • 1 container Santa Sweets grape tomatoes, washed and halved
  • 1 lemon, juiced (you’ll save some juice for the recipes below)

Directions:

This was an as-best-I-can remember recreation of a delicious salad our friend Sally made Saturday night. When I told her I’d duped it, she mentioned that she’d also used feta, toasted slivered almonds, and garlic, salt, pepper, and a sprinkling of oil instead of a vinaigrette (recipe to follow). Each of those ingredients was incredibly tasty- I highly recommend adding any and all. All you need to do here is wash and cut the veggies as stated above and toss. Sprinkle with a bit of lemon juice for a bright, fresh taste, and to keep the avocado green in case you have leftovers.

Set salad aside, or meanwhile, make the following super-easy vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/2 tsp-1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried herb of your choice (basil’s a good one)
  • 1 tsp whole grain or Dijon mustard
  • 1/2-3/4 cup olive oil

Whisk together all ingredients except oil; then add oil in a steady stream while whisking to emulsify dressing. Taste and season accordingly. I have categorized this post as gluten-free; the salad if gf, but the crabcakes are not gluten-free unless made with gf breading.

 CRAB CAKES MOUTARDE

Ingredients:

  • 1 12-oz container lump crab meat (found in the refrigerated section of the seafood counter)
  • 1 tbsp light mayo
  • 1 tsp whole grain or Dijon mustard
  • 1/2 tsp yellow mustard
  • 1/2 tsp dried mustard
  • 1/2 tsp Old Bay seasoning
  • dash (or three) of cayenne
  • dash celery seed, if you have some around
  • 1 tsp lemon juice (save this from your vinaigrette)
  • 1 egg, beaten
  • 2 tbsp whole wheat breadcrumbs
  • 2-3 tbsp olive oil

Directions:

Moutarde was the surname I gave these basic crab cakes to make them extra-fancy. French does that (see: Grey Poupon and pommes frites). So does drinking wine. There is mustard in the sauce I made, so I guess the name is legit. Voila! So very fancy.

Heat a non-stick pan over medium low, and add oil. Mix all ingredients except crab and bread crumbs. I recommend whisking them so they’re well-combined. I wouldn’t over-salt these, as you want to taste the delicate crab, and can liven up the flavor after cooking with bright, fresh, lemon juice. Fold in the crab with a spoon; then fold in the breadcrumbs. Add more breadcrumbs if you like, but keep in mind that the egg will bind the ingredients and help them cook in a patty form.

Divide the mixture into quarters (about 3 tbsp each), and gently form into cakes with your hands. Add patties (also gently) to the hot oil, leaving space between each. They don’t have to be flat and wide to thoroughly cook, they can be tall. They’ll cook pretty quickly. Let cook about 3-4 minutes on the first side; make sure to monitor the cooking temperature so the bottoms don’t burn. Flip over with a spatula and cook an additional 2-4 minutes. You want both sides to be golden brown. The crab cakes will look so pretty and smell so good at this point!

Remove to a paper towel-lined plate, and let rest while you make your schmancy moutarde sauce:

  • 1 more tsp coarse grain or Dijon mustard
  • 1 tsp light mayo
  • remaining lemon juice

Whisk all together. Plate your vinagrette-dressed salad, add crab cakes, spoon sauce on top. There! Being home alone isn’t so boring after all! Savor, finish your wine, and google some more French words in the sunroom as you watch the sun set. Enjoy.

Defiantly unaltered photo. Instagram is Photoshop for food.