Lessons from Andrew Zimmerman :: When it comes to crab cakes, simple is best

Having crab meat at home always feels like a little bit of a splurge to me, even though in reality it makes so much more sense to make it at home if you consider the cost benefit.  And if you make these crabcakes, your everyday dinner will turn into something a little bit more special :)  Because Andrew Zimmerman, you are right, this is the best crab cake recipe hands down. Frankly better than what I've had at some fancy restaurants.  When it comes to crabcakes, simple really is best.  There is no need for all the creams, the parsleys, and other such extra fillers.  Just binding ingredients with simple flavors so that the crab takes the main stage, squeeze a little lemon on top with a little bit of tartar sauce and you're set.

The meal was easy to make, delicious to eat - what more could you need?  Served it with rosemary roasted potatoes and some fresh veggies bagna cauda style - Cy was a happy person that day.

{Caramelized!} Caramelized Black Pepper Chicken & Caramelized Broccoli

These two dishes are from Food & Wine's Best Fast Recipes list.  A very helpful list on those days you want to whip up something delicious without slaving away in the kitchen.  Both use the process of caramelization to bring out the flavor of the ingredients...so there's no way it could taste bad! {unless you burn it of course ;) }

Both recipes are simple, but extremely flavorful, and has gotten the thumbs up sign from Cy.  Our good friend M proclaimed that he could get hooked on this dish.  So I hope you guys get a chance to try making the dish!

Warm Rainbow Chard Salad with Cannellini Beans

Had I known as a child, the existence of Rainbow Chard, I think I may have taken more interest in vegetables.  It's vegetable eye candy! I love the variety of vibrant colors.  And though I realize that Rainbow Chard is not really one plant (how cool would that be?), but rather a mixture of different colored varieties of Swiss Chard, it's still a fun vegetable to cook with.

Not to mention, it's another one of those super veggies with chock full of nutrients.  And even more exciting, is the fact that some animal studies show that syringic acid, one of chard's flavonoids, has the ability to inhibit activity of an enzyme called alpha-glucosidase. Alpha-glucosidase is an enzyme used to break down carbohydrates into simple sugars. When this enzyme gets inhibited, fewer carbs get broken down and blood sugar is able to stay more steady. This blood sugar-steadying process seems to be particularly true following a meal. Which means Chard should be in every Diabetic's...actually everyone's diet!

It doesn't end there, extracts of chard have also been studied for their effect on pancreatic cells.  And it seems that chard extract can help pancreatic cells to regenerate and continue producing insulin.

If you'd like, you can read more about it here.

Now my only question is, why haven't I been eating more Chard!


Now this following recipe was given to me by a friend.  She brought it over to one of our dinners one night and I couldn't get enough.  So I had to ask her for the recipe, which she has generously provided.  I hope everyone has an opportunity to make it because it's really a delicious way to enjoy Chard.

Rainbow Chard with Cannellini Beans
Serves 2-4

Ingredients:

1.5-2lbs....Rainbow Chard (or regular chard, or kale)
1 small onion, finely diced
1.5tbsp.....Olive oil
2 plump garlic cloves, finely diced
1pinch.....Red pepper flakes
2tbsp........Rosemary leaves, chopped
1/2cup......Dry white wine*I used Masala since I was out of white wine
juice of 1/2 lemon
1.5cups.....cooked cannellini beans (or Great northern) *don't forget to rinse well if canned!
Freshly grated Parmesan

Directions:

1)  Wash and chop Chard into pieces (including the stems).  Simmer Chard (or Kale) in large salted pot of water until just tender.  Approximately 8min.  **Consistency is important! You want the greens to be just tender but still maintain a little crispiness, so check often.

2) Drain the greens, flash with cold water and put aside.

3) In a large pan, heat olive oil, and cook onions with the garlic, red pepper flakes, and rosemary leaves until transparent - approximately 3min. Then add the white wine and reduce until it's a little syrupy.

4) Add the beans and heat through.  Add salt and pepper to taste.  Finish with some lemon juice.

5) When serving, pour the beans into a dish and top with the greens.  Sprinkle with some shaved or grated Parmesan and ENJOY! (Serve warm or at room temperature)

Cy's Broccoli Salad

We often make a big batch of Cy's favorite Broccoli Salad to have during the week.  I think this has pretty much become his trademark salad and he often makes it for potlucks and dinners.  It's simple, healthy, and makes a great lunch during the week...another one of those versatile recipes that can be altered with what you have on hand.

I've always liked broccoli, but I've tended to dismiss it as an "ordinary" vegetable.  Nothing as exciting as say an artichoke?   But did you know that Broccoli has amazing beneficial qualities for your health?  

Like other cruciferous veggies, when you chew broccoli, isothiocyanates are produced.  This byproduct can help eliminate carcinogens in your body before they can cause genetic damage.  Not only this, Broccoli also produces sulforaphane, which has been shown to help repair damage to your blood vessels caused by hypoglycemia...so important for diabetics!  I'm sorry the nerdy science major in me tends to get very excited over information like this...if you want to read more, check out this article.

It's best not to overcook broccoli and lose it's amazing nutritional value, so this salad is the perfect way to get your dose of broccoli. 

Cy's Broccoli Salad

Ingredients (Serves 4):

Broccoli...2-3 small bunches

Grape Tomatoes....1 cup

Basil...a handful

Chopped Nuts...1/2 cup  **I used pecans, but you can use almonds, walnuts, whatever floats your boat!

Dijon Mustard...1 tsp

Honey...1 tbsp

Olive Oil...1/4 cup

White Wine Vinegar...4 tbsp

Lemon Juice...4 tbsp

Salt & Pepper...to taste

Directions:

1.   Toast Nuts.

2.   Mix Mustard, Honey, Vinegar, and Lemon Juice.  Stream in Oil, whisking constantly. 

3.   Add Salt & Pepper to taste.  Set dressing aside.

4.   Wash and chop Broccoli (including stems) into small bite size pieces.

5.  Halve grape or cherry tomatoes.

6.  Chiffonade (fancy way of saying chop) the basil. 

7.  Toss broccoli, basil, nuts, and tomato mix into the bowl with the dressing.  Toss and let sit in the fridge for at least   30min.

Made some Pork Katsu Curry with shredded lettuce - less carbs than rice;)

Taco Night

We had some friends over the other night, so Cy and I prepared the makings of an easy but delicious fish tacos with some red cabbage slaw.  On the side, we made one of my favorite sides - Mango, jicama, and blackbean salad, as well as a cauliflower gratin.  All very easy to prepare!  I meant to take more pictures of the food and all, but I ended up enjoying my time with friends and getting a little lazy with the pictures ...I need to be better...

...but there is nothing better than a night of good company and good food!

Fish Tacos with Red Cabbage Slaw
Adapted from martha stewart

Ingredients (serves 4):

1/4 cup... greek yogurt
2Tbsp...lime juice
1/4 of small red cabbage, shredded
4...scallions, thinly sliced
1...jalapeno chile, minced
2Tbsp...olive oil
1lb...firm white fish (we used snapper)
flour or corn tortillas, enough for everyone
1/2cup...fresh cilantro

Directions:
1.  In a large bowl, combine yogurt and lime juice; season with salt and pepper.  Transfer half the mixture to another container, set aside for serving.  Toss cabbage, scallions, and minced jalapeno with remaining yogurt mixture.  Season again with salt and pepper.

2.  In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan.  Season fish on both sides with salt and pepper.  In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5-6 min.  Discard jalapeno.

3.  Meanwhile, warm tortillas according to package instructions.

4.  To make tacos, fill tortillas with slaw, fish, and cilantro leaves.  Drizzle with reserved yogurt mixture.  Serve immediately.