Sunday, February 21, 2016

(Veggie-Loaded) Crab Cakes with Dill Yogurt Sauce

Crab cakes are one of my favorite comfort foods, but they often can be pretty calorie-laden. Thanks to the good amount of veggies, this is a version you can feel good about eating (and it's still just as tasty!). Whether served for lunch, dinner or an appetizer, these are great any time of year. And they're on the table in less than 20 minutes!


1. Preheat oven to 350. Line a baking sheet with parchment or foil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot, sweet potato and red pepper and cook for 2 minutes, stirring often. Remove from heat and allow to cool slightly. 


3. Place crab in a large mixing bowl and add the remaining crab cake ingredients. Mix with your (clean!) hands and form into 6 patties. 




4. Heat the remaining tablespoon of olive oil (in the same skillet you used for the veggies) and turn heat to medium. Add the patties and cook for 2 minutes per side then transfer to the baking sheet (work in batches if needed). Bake for 10 minutes. 



5. Meanwhile, combine the yogurt sauce ingredients in a mixing bowl.


6. Serve salmon patties warm with a dollop of yogurt sauce. 


(Veggie-Loaded) Crab Cakes with Dill Yogurt Sauce
Serves 6

All you need:
2 tablespoons olive oil, divided
1 shallot, minced
1 sweet potato, peeled and grated
1 red pepper, diced small
1 (16 oz.) can good quality crabmeat
1 bunch green onion, sliced thin
1 1/2 cups breadcrumbs
2 eggs, beaten
2 teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
Pinch cayenne pepper

Sauce
1/2 cup plain Greek yogurt
1/4 cup mayo
3 tablespoons chopped dill
Juice and zest of 1 lemon
Salt, to taste

All you do:
1. Preheat oven to 350. Line a baking sheet with parchment or foil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot, sweet potato and red pepper and cook for 2 minutes, stirring often. Remove from heat and allow to cool slightly. 
3. Place crab in a large mixing bowl and add the remaining crab cake ingredients. Mix with your (clean!) hands and form into 6 patties. 
4. Heat the remaining tablespoon of olive oil (in the same skillet you used for the veggies) and turn heat to medium. Add the patties and cook for 2 minutes per side then transfer to the baking sheet (work in batches if needed). Bake for 10 minutes. 
5. Meanwhile, combine the yogurt sauce ingredients in a mixing bowl.
6. Serve salmon patties warm with a dollop of yogurt sauce. 
 

Tuesday, February 16, 2016

Crockpot Orange Beef with Toasted Coconut Farro


 I must admit that I rarely ever use my slow cooker, but lately I'm realizing how amazing it can be to use it during our busy work week. And nothing works better at getting tough cuts of meats super tender like this beef chuck roast. In the winter I enjoy adding a citrus note to my meals since citrus fruits are at their peak of freshness. This orange beef is so rich in flavor and the toasted coconut farro compliments it perfectly. It's time to add some tropical flair to an otherwise snowy week...

1. Place all beef ingredients in a crockpot and cook for 8-10 hours on LOW.

2. Toast farro for 1 minute over medium-high heat in a large saucepan. Add broth and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until tender. Add toasted coconut. 




3. Shred beef with two forks. Scoop farro into bowls and top with beef. Garnish with coconut. 




Crockpot Orange Beef with Toasted Coconut Farro
Serves 6

All you need:
Beef
1 (3 lb.) chuck roast, cut into chunks
1 (14 oz.) can beef broth
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 red onion, sliced
Juice and zest of 2 oranges
1 bunch cilantro, chopped

Farro
1 1/2 cups farro
2 cups chicken (or veggie) broth
1/2 cup shredded coconut, toasted (plus more for garnish)

All you do: 
1. Place all beef ingredients in a crockpot and cook for 8-10 hours on LOW.
2. Toast farro for 1 minute over medium-high heat in a large saucepan. Add broth and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until tender. Add toasted coconut. 
3. Shred beef with two forks. Scoop farro into bowls and top with beef. Garnish with coconut.  
 

Thursday, February 11, 2016

Crunchy Salmon Fish Sticks with Spicy Apricot Mustard


 Sometimes it's fun to eat "kid" food, but I like to make mine a bit more sophisticated and healthier when possible. My husband (aka my child) really likes fish sticks (the frozen kind) and I decided to convince him that it's easy to make these from scratch. Instead of flaky whitefish, I used salmon because it holds up better when baked. And the spicy mustard dip takes the flavor up another notch! If you have little kiddos that aren't too keen on spicy flavors, simply leave out the chili paste.

1. Preheat oven to 450. Coat a baking sheet with cooking spray.
2. Beat the eggs in a medium bowl. Place the Parmesan, breadcrumbs and parsley in a separate dish and stir to combine. 


3. Coat each salmon piece with egg, then breadcrumbs and place on the prepared baking sheet. Drizzle with olive oil and bake for 15 minutes. 


4. Meanwhile, combine the mustard ingredients in a mixing bowl. Transfer to a serving dish. 



5. Serve fish sticks warm with spicy mustard and lemon wedges on the side.



Crunchy Salmon Fish Sticks with Spicy Apricot Mustard
Serves 4

All you need:
1 1/2 pounds salmon, skin removed and sliced into strips
2 eggs
1 cup grated Parmesan
1 cup panko breadcrumbs
1 teaspoon dried parsley 
Olive oil, for drizzling
Lemon wedges, for serving

Mustard
1/4 cup apricot preserves
1/2 cup Dijon mustard
2 tablespoons sambal oelek (chili paste)
Salt, to taste

All you do:
1. Preheat oven to 450. Coat a baking sheet with cooking spray.
2. Beat the eggs in a medium bowl. Place the Parmesan, breadcrumbs and parsley in a separate dish and stir to combine. 
3. Coat each salmon piece with egg, then breadcrumbs and place on the prepared baking sheet. Drizzle with olive oil and bake for 15 minutes. 
4. Meanwhile, combine the mustard ingredients in a mixing bowl. Transfer to a serving dish. 
5. Serve fish sticks warm with spicy mustard and lemon wedges on the side.
 

Sunday, February 7, 2016

Peanut Butter Cookie Dough Energy Bites


 I'm always running around and when I'm looking for a quick breakfast or an afternoon snack, energy bites are a great grab-and-go item. I was at a festival yesterday where Girl Scouts were everywhere selling their cookies and I remembered how much I love Tagalongs (the pb/chocolate ones that are so addictive!). I decided to take those flavors and make a better-for-you option and these hit the spot. They have no added sugar and just the right amount of chocolate to satisfy your sweet tooth.

1. Place peanut butter and dates in a food processor and process until smooth, about 30 seconds. 


2. Add the remaining ingredients and pulse until the mixture forms a thick dough.


3. Transfer the dough to a mixing bowl and roll into balls (about 2 tablespoons each). Store in an airtight container in the refrigerator.






Peanut Butter Cookie Dough Energy Bites
Makes 15 

All you need:
1 cup creamy peanut butter
8 pitted medjool dates
1/2 cup oats
1/4 cup hempseeds
1/4 cup unsweetened shredded coconut
1/4 cup dark chocolate chips
2 tablespoons water

All you do:
1. Place peanut butter and dates in a food processor and process until smooth, about 30 seconds. 
2. Add the remaining ingredients and pulse until the mixture forms a thick dough.
3. Transfer the dough to a mixing bowl and roll into balls (about 2 tablespoons each). Store in an airtight container in the refrigerator.