Thursday, January 1, 2009
Happy New Year! I hope 2009 brings you heath and happiness.
I have set a few 'goals' (rather than resolutions) for myself that I hope to accomplish throughout the next year.
1. Finish Culinary School
2. Get my Personal Chef business started
3. Home improvement projects- kitchen back splash, tile the fireplace, add mantle, and gut the bathroom (hire someone to do this of course)
4. Start and Finish scrapbooking 2008
5. Continue to strive for a more green lifestyle
While my resolution/goals do not include loosing weight, getting to the gym (I tried to be realistic), or eating healthier I figure it can't hurt so here is a great one to start the year off!
I love crab cakes. And this is a combo I created by mixing two recipes together. The original Rachael Ray was a mushroom stuffed with crab but the mixture was not my favorite. I saw this crab cake in Cooking Light over the summer and thought it sounded delicious (and low fat)! Last night I combined the two and it turned out to be fantastic. It took less than 30 minutes to throw together (take that Rachael) but was tasty enough to entertain with.I ate one mushroom cap while DH was full after two. This was a salad that serves double duty as an entire meal, which is always great for a weeknight dinner.
Crab Stuffed Mushrooms & Greens
8 oz crab meat
1/2 c. whole wheat bread crumbs
1 red pepper, small dice
1/4 c. light mayo
1 tbsp chopped parsley
1 tsp garlic powder
1 tsp spicy mustard
2 tsp Worcestershire sauce
1/4 tsp paprika
1/8 tsp black pepper
2 egg whites
4 portobello mushrooms
1 lemon
Salad
Greens (I use Boston lettuce)
1 tbsp lemon curd
2 tbsp white wine vinegar
2 tsp grainy mustard
1/3 c. olive oil
Preheat broiler.
Combine first eleven ingredients. Divide mixture into four equal portions and stuff into caps of mushrooms. Place on baking sheet and put under the broiler for 10 minutes.
In the mean time, wash and cut the greens. For the dressing, combine lemon curd, with vinegar and mustard. Whisk in oil and season to taste with salt and pepper.
Arrange salad and top with mushroom and dressing, garnish with lemon wedges. Serve immediately.
Subscribe to:
Post Comments (Atom)
4 comments:
What a great list of resolutions! Here's wishing you a Happy New Year full of more delicious eats. I'm looking forward to future posts from Big City Cooking in 2009!
I love your blog. Everything sounds delicious. You are such an inspiration :)
This looks delicious for a light dinner! Best of luck on reaching all of your goals in 2009 :)
Best of luck reaching all of your goals!!!
Post a Comment