Tag Archives: carrots

Crab Salad with Lemon-Tarragon Vinaigrette

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Living by the coast has its perks, one of them being same day fresh dungeness crab. It’s something I look forward to every winter, perhaps even more than the holiday season. Best of all, making crab is a great excuse to stay indoors and entertain with friends.

This salad is light, yet full-bodied enough to satisfy your hungry boyfriend. I followed this recipe to cook the crab (make sure to ask your seafood purveyor to crack and clean the crab; Whole Foods will do it for free), which is a great meal for dinner itself. Truth be told, this salad was created because of leftovers from the aforementioned dish. And it was so good.

To make the salad, I combined the cooked lump crab meat with arugula, grapefruit slices, carrot ribbons, green onions and toasted walnuts. Toss it together with a fresh lemon-tarragon vinaigrette, and you have a gourmet crab salad made to impress even the most discerning eaters.

Crab Salad with Lemon-Tarragon Vinaigrette

You will need:

2 cups cooked lump crab meat (roughly)

4 cups organic arugula

1 grapefruit; cut into slices

1 cup walnuts; toasted with olive oil and a hint of brown sugar

1 carrot; shaved into thin ribbons (use a potato peeler)

3 Tbsp lemon juice

1/4 cup extra virgin olive oil

2 tsp finely grated lemon zest (zest of 1 lemon)

1 tablespoon fresh tarragon leaves

2 cloves of garlic; whole

2 tsp minced green onions

1/2 tsp salt

1/4 tsp freshly ground pepper

1 tsp honey

1. To make the dressing, combine tarragon, lemon juice, lemon zest, olive oil, garlic, salt, pepper and honey. Blend until smooth using a food processor.

2. Combine lump crab meat, grapefruit slices, toasted walnuts, carrots, and green onion. Serve on top of a bed of arugula and lightly toss with dressing.

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Thai Balls

I can’t believe Thanksgiving is three days away. I spent this last weekend prepping for and enjoying “friendsgiving”, hosted by delightfulcrab + a bunch of awesome people. When you love food as much as we do, celebrating Thanksgiving once just isn’t enough.

Last night, I decided to savor the last few moments of the pre-holiday craze and make something non-traditional.  These Thai meatballs are perfect for any occasion. You could even serve them as appetizers during Thanksgiving or at your annual holiday party. It’s (almost) the most wonderful time of the year, and I couldn’t be more excited. Enjoy!

Thai Balls with Peanut Sauce

Adapted from The Meatball Shop Cookbook; Makes 2 dozen 1.5 inch balls

2 tbsp olive oil

1 pound ground pork

1 pound shrimp, shelled, deveined, and roughly shopped

2 large eggs

3/4 cup fresh Thai or Italian basil, roughly chopped

1/2 cup fresh mint, roughly chopped

2 thai chiles, stemmed, seeded, and minced

1/2 bread crumbs

2 tbsp minced lemongrass or lemongrass paste

2 tbsp minced fresh ginger

juice from 1 lime

2 tbsp low-sodium soy sauce

2 tbsp sesame seeds

2 tbsp fish sauce

For the Garnish:

1 tsp rice wine vinegar

1 tsp low-sodium soy sauce

2 large carrots, julienned or grated using the large holes of a box grater

10 fresh Thai or Italian basil leaves, roughly chopped

1/4 cup roughly chopped fresh cilantro (including stems)

10 fresh mint leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1 tsp sesame seeds

1. Preheat the oven to 450° F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2. Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

3. Roll the mixture into round, golf-ball size meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

4. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165° F.

5. Allow the meatballs to cool for 5 minutes in the baking dish. Meanwhile, to make the garnish, place rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

6. Spoon the garnish over the top of the meatballs and serve with toasted whole wheat Naan and peanut sauce (recipe below).

For the Peanut Sauce:

1 tbsp vegetable oil

2 garlic cloves, minced

3/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

2 tbsp rice wine vinegar

juice from 1 lemon

1 tbsp honey

1 tsp fish sauce

1/4 tsp cayenne pepper (optional)

1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and toast in the oil, stirring frequently, until fragrant and beginning to turn golden brown, about 1 minute.

2. Add the peanut butter, soy sauce, rice wine vinegar, lemon juice, honey, fish sauce, and cayenne (if using). Whisk together until a smooth consistency is achieved. Add a few tablespoons of water to thin the sauce, if needed. Cool in the refrigerator for 20 minutes before serving.

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Detox Green Wraps

I really like to have fun. Throw a birthday in the mix, and you’ve got a recipe for too much fun.

Too much fun usually involves too much wine, and this calls for a much needed detox, with lots of green vegetables and gallons of water. Don’t worry, if you want to detox, then you shouldn’t sacrifice yummy food. You just have to get a little more creative.

These collard green wraps were my sister’s idea, post-wine tasting trip (you can look forward to tomorrow’s post for those goodies)… I was hesitant, because I’m not a fan of collard greens…but I was seriously mistaken. Collard greens are a hidden gem for healthy recipes: they are versatile, provide interesting texture, and taste great, too.

Give these wraps a try the next time you need to take a break from having fun. Or, just throw them in your weekly rotation of healthy food. These are my newest go-to…hello, skinny? I hear you calling my name.

Detox Green Wraps

I made these wraps with groceries purchased from Whole Foods — everything is already prepared, so this truly is the perfect weeknight meal that takes all of TEN minutes to prepare. Or less. Do it.

You will need:

1 collard green leaf per wrap

Sesame tofu sticks

Avocado, cut into slices

Hummus

Shredded Carrots

Edamame beans

Quinoa Salad (your favorite variety – check out the prepared foods section)

Seasoned Rice Vinegar

1. Spread the hummus on the collard green leaf

2. Pile high with quinoa, tofu, carrots, and edamame beans

3. Add avocado. Drizzle with rice vinegar.

4. Hold like a taco. Munch. Enjoy!

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Veggie Dumplings with Garlic Soy Vinaigrette

love dumplings (or pot-stickers), but was intimidated by the task of homemade dough.

I recently revealed five essential kitchen gadgets for the home chef, including the food processor (I will always stress the importance of having one): a miracle tool that allows you to create restaurant quality food at home (including dough). With the touch of a button, complex tasks are made easy.

This recipe was, of course, inspired by my mother – who gave me the food processor that I obsess over today. The process was simple, albeit slightly time consuming; it was a successful effort in the kitchen and I would do it again and again.

Veggie Dumplings with Ginger Soy Vinaigrette

You will need

For the dumpling dough (makes 26 to 30 dumplings):

2 1/2 cups all-purpose flour

1/2 teaspoon sesame oil

1 cup boiling water

1/4 cup cold water

For the filling (makes two different types of dumplings):

Ginger/Eggplant/Red Pepper/Shallot/Garlic

1/2 cup minced ginger

2 cups chopped eggplant

1 cup diced red pepper

1 cup minced shallot

1/2 cup minced garlic

Leek/Mushroom/Carrot/Garlic

2 cups chopped mushrooms

1/2 cup minced garlic

1 cup chopped leeks

1 cup chopped carrots

For Garnish/Sauté:

1 cup chopped cilantro

1 cup chopped green onion

2 cups white bean sprouts

Step 1: Make the Filling Ginger/Eggplant/Red Pepper/Shallot/Garlic

1. Heat a heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add shallots and cook until translucent; about 4-5 minutes

2. Add red pepper and cook until soft; another 5 minutes

3. Add eggplant and ginger; cook until flavors combine and eggplant is soft and cooked all the way through. Season with salt + pepper. Set aside

Make the Filling Leek/Mushroom/Carrot/Garlic

1. Heat the same heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add leeks and cook until translucent; about 4-5 minutes

2. Add the carrots; cook another 5-7 minutes and add mushrooms and garlic. Deglaze the pan with some white wine (pour in a half cup; stir…it will scrape up all the yummy bits from the bottom of the pan) Season with salt + pepper. Cook another 5 minutes and set aside

Step 2: Make Dough and Prepare for Filling

1. Insert steel blade in food processor; place flour and sesame oil in food processor bowl. With machine running, add boiling water. Add 1/4 cup cold water, processing until ball of dough is formed

2. Place dough in bowl. cover with a damp towel. Let stand 15 minutes
3. Roll dough 1/8 inch thick on a lightly floured surfce. cut cricles wiht a 2 1/2 inch cookie cutter
4. place 3/4 teaspoon mixture on each circle. fold circle in half; pinch edges to seal. Repeat process until you have desired amount of raw, filled and sealed dumplings
Step 3: Cook the Dumplings (par-boil and fry)
 1. Using a heavy-bottomed large sauce pan, bring salted water to a boil. Gently lower in raw dumplings, and par-boil for about 3 minutes. This helps cook in the insides without overcooking the skins (you will fry them so they are crispy). Remove par-boiled dumplings and set aside on paper towels to drain
2. Heat olive oil in a large, heavy-bottomed skillet until hot. Add green onions and cook another minute. Place half of the dumplings in the pan, cook covered over medium heat for 5-7 minutes, or until bottoms are crispy and tops are soft. Remove dumplings with a slotted spoon; repeat with remaining dumplings
3. Serve with bean sprouts, cilantro, and garlic-soy-vinaigrette. Soy delicious!
Garlic-Soy-Vinaigrette
1. Place 3 cloves of garlic, 6 tbsp soy sauce and 4 tbsp rice vinegar in food processor and blend until smooth
 

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Quinoa Croquettes

If you have yet to discover the wonderful world of quinoa, then it’s about time you gave it a shot. Quinoa, a substantial gluten-free “seed”, is a great substitute for starches in many dishes (such as rice, for example), and provides protein, fiber, and magnesium, among other health benefits.

I discovered Quinoa Croquettes from Anna Getty’s Easy Green Organic, available at Chronicle Books. These “croquettes”, a traditional Spanish tapas recipe, take on a healthier form with vibrant veggies and little fat. The recipe takes no longer than 30 minutes to prepare and cook all together, so it’s a great weeknight meal. The ingredients are also very versatile, so creative substitutions are highly encouraged.

Ingredients

1 cup quinoa, washed thoroughly, and prepared

1 medium carrot, peeled and grated on medium holes

1 small zucchini, grated on medium holes

1 scallion, finely chopped (white and green parts)

1 teaspoon garlic powder

1 teaspoon salt

6 sprigs fresh parsley, stemmed and minced

1 large egg

1/4 cup all-purpose flour

Grapeseed oil for cooking (or extra virgin olive oil)

1. Combine cooled, prepared quinoa with the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.

2. Put just enough oil in a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden.

Remove cakes from pan, and serve hot along side your favorite dipping sauce. Enjoy!


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