I need an outlet for my chickens and I already had this mini cooking blog. Instead of making a third blog for chickens I am renaming this one and its now going to include my random cooking forays and chickens. How much fun is that!?
Stay tuned!
Thursday, August 15, 2013
Tuesday, July 2, 2013
Crabby Patties and Asian Slaw
Myswell start this back up with a AWESOME recipe! This was a put together of stuff already at my house. Yes, as you read the ingredient list, these are items I pretty much always have on hand. (except crab and cabbage)The great part is the other half of the cabbage gets used tonight in pad thai! (might have to make another post tomm on my totally Americanized garbage version of it!)
Crabby Patties
1 12oz can crab meat (I used claw, do not buy the tiny unrefrigerated cans.. those will make for horrible crab cakes)
1/4 cup fine chopped onion
4 tabl mayo
2 teas soy sauce - lite
3/4-1 cup panko breadcrumbs
1 egg
2 good squirts siracha
Extra panko on a plate
Pick the crab over for shell pieces and then add everything else into the bowl. Stir well with hands. Form into 6 patties and press each side into the panko breadcrumbs on a plate. Place onto a cookie sheet that has been greased. These go in a 425F oven for 20-30 minutes.
Asian Slaw
1/2 head of red cabbage shredded fine
2 tabl seasoned rice wine vinegar
1 teas sesame oil (or more to taste)
1 tabl mayo
1/2 teas soy sauce
1 teas sugar
In a bowl whisk all but the cabbage together till well mixed. Toss with the shredded cabbage and let sit for 20-30 minutes before serving.
To serve, just pop a pile of the slaw on a plate and top with the crab cakes. I served with banana sauce (found at Asian food stores) but you can do ketchup if you prefer.
The next day if there is any leftovers, this makes a mean crab sandwich topped with the slaw and lettuce, tomato, and maybe a little onion if you're feeling brave.
Crabby Patties
1 12oz can crab meat (I used claw, do not buy the tiny unrefrigerated cans.. those will make for horrible crab cakes)
1/4 cup fine chopped onion
4 tabl mayo
2 teas soy sauce - lite
3/4-1 cup panko breadcrumbs
1 egg
2 good squirts siracha
Extra panko on a plate
Pick the crab over for shell pieces and then add everything else into the bowl. Stir well with hands. Form into 6 patties and press each side into the panko breadcrumbs on a plate. Place onto a cookie sheet that has been greased. These go in a 425F oven for 20-30 minutes.
Asian Slaw
1/2 head of red cabbage shredded fine
2 tabl seasoned rice wine vinegar
1 teas sesame oil (or more to taste)
1 tabl mayo
1/2 teas soy sauce
1 teas sugar
In a bowl whisk all but the cabbage together till well mixed. Toss with the shredded cabbage and let sit for 20-30 minutes before serving.
To serve, just pop a pile of the slaw on a plate and top with the crab cakes. I served with banana sauce (found at Asian food stores) but you can do ketchup if you prefer.
The next day if there is any leftovers, this makes a mean crab sandwich topped with the slaw and lettuce, tomato, and maybe a little onion if you're feeling brave.
Friday, January 25, 2013
Pumpkin Muffins -better!
So I know I dabbled with pumpkin donuts muffins a little bit ago. They are delicious but you know, somewhere I just wasn't happy with them. So I went back to the drawing board and started again. This time around I started with a pumpkin quick bread recipe and modified it for muffins. Then I did some major substitutions to it to make it better than just sugar and flour for the most part. I'm extremely happy with the results and have made 4 batches now; all have come out completely perfect. There are two methods to the madness here, as you can have these be vegan or nonvegan. I'll post up both ways and you can decide. I've also done a total mix of the two on my last batch and they still turned out perfect. I don't think these can be messed up at all.
Pumpkin Muffins - Non Vegan
1 2/3 c flour
1 - 1.5 c pumpkin
1 tabl baking powder
1 c brown sugar
2/3 c milk (note I use almond milk but normal milk works)
2 teas pumpkin pie seasoning (or 1/2 teas each of cloves,nutmeg, ginger, and cardamom)
1/2 tea baking soda
2 eggs
1/2 c ground flax seeds
1 stick of butter
1/2 c chocolate chips
Mix everything but the chocolate chips in a large bowl with a blender on med speed till well mixed. Stir in the chocolate chips. Fill muffin tins almost full and bake at 425F for 30-35 minutes. Makes 12
Pumpkin Muffins - Vegan
1 2/3 c flour
1 - 1.5 c pumpkin
1 tabl baking powder
1 c brown sugar
2/3 c milk substitute (I've used rice and almond milk in these, both work)
2 teas pumpkin pie seasoning (or 1/2 teas each of cloves,nutmeg, ginger, and cardamom)
1/2 tea baking soda
3 tabl ground flax
9 tabl water
1/2 c ground flax seeds
1/2 c coconut oil
1/2 c vegan chocolate chips OR 1/2 c cocoa powder (if you do this increase the sugar by another 1/4 c and you may have to add a little extra milk to make the batter good. You may not, its a play by ear taste to be sure)
Follow the exact same steps as the non vegan, but make sure you mix the 3 tabl flax and 9 tabl water 15 minutes before you blend to make sure you get the correct consistency for the egg replacement.
That's it! Simple and they are A. full of fiber B. pumpkin is really really good for you and C. these are about 220 calories each, two is the PERFECT breakfast!!
Pumpkin Muffins - Non Vegan
1 2/3 c flour
1 - 1.5 c pumpkin
1 tabl baking powder
1 c brown sugar
2/3 c milk (note I use almond milk but normal milk works)
2 teas pumpkin pie seasoning (or 1/2 teas each of cloves,nutmeg, ginger, and cardamom)
1/2 tea baking soda
2 eggs
1/2 c ground flax seeds
1 stick of butter
1/2 c chocolate chips
Mix everything but the chocolate chips in a large bowl with a blender on med speed till well mixed. Stir in the chocolate chips. Fill muffin tins almost full and bake at 425F for 30-35 minutes. Makes 12
Pumpkin Muffins - Vegan
1 2/3 c flour
1 - 1.5 c pumpkin
1 tabl baking powder
1 c brown sugar
2/3 c milk substitute (I've used rice and almond milk in these, both work)
2 teas pumpkin pie seasoning (or 1/2 teas each of cloves,nutmeg, ginger, and cardamom)
1/2 tea baking soda
3 tabl ground flax
9 tabl water
1/2 c ground flax seeds
1/2 c coconut oil
1/2 c vegan chocolate chips OR 1/2 c cocoa powder (if you do this increase the sugar by another 1/4 c and you may have to add a little extra milk to make the batter good. You may not, its a play by ear taste to be sure)
Follow the exact same steps as the non vegan, but make sure you mix the 3 tabl flax and 9 tabl water 15 minutes before you blend to make sure you get the correct consistency for the egg replacement.
That's it! Simple and they are A. full of fiber B. pumpkin is really really good for you and C. these are about 220 calories each, two is the PERFECT breakfast!!
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