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Hungry Heart: August 2000

Sunday, August 27, 2000

Baked Crab Cakes

Baked Crab Cakes

  • 1 pound crab meat, checked for shells
  • 1 red pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 small onion, finely chopped
  • 1 Tbls olive oil
  • 1 1/2  tsp Old Bay seasoning
  • 1 Tbls Dijon mustard
  • 2 eggs
  • 3 Tbls mayonnaise
  • 3 Tbls plain yogurt
  • 1/2 tsp salt
  • dash of hot sauce
  • 1/2 cup panko bread crumbs
Mix Old Bay through hot sauce in a bowl. Saute pepper, celery, and onion in olive oil until soft. Allow to cool slightly. Mix vegetables with crab. Mix in the sauce, and then the bread crumbs. Refrigerate mixture at least 30 minutes.
Preheat oven to 400. Shape cold mixture into 8 cakes and place on cookie sheet. Bake for 10 minutes.
If you want crispy crab cakes, turn them once while baking. I am always afraid they will fall apart, so I turn on the broiler for a few minutes to crisp the tops.

If you want extra crispy crab cakes, fry them for 3-4 minutes per side, until golden.

Friday, August 18, 2000

Couscous Salad

  • 1 cup whole wheat couscous (I like Hodgson Mill brand)
  • 2 Tbsp olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup slivered almonds, toasted
  • 1/2-1 cup chopped herbs (parsley, basil, cilantro, thyme, anything you like will work)
  • 3/4 cup feta, crumbled or cubed
  • 1/3 cup dried cranberries
  • salt and pepper 
  • pinch of crushed red pepper
Prepare the couscous according to package directions. Fluff with a fork.
Saute carrot, onion, garlic, and red pepper in olive oil until soft. Add cranberries and let cool. Add to couscous. Mix in herbs, feta, and almonds.

Caesar Dressing

  • small clove garlic
  • juice of one large lemon
  • 1/2 tsp Worcestershire sauce
  • 2 anchovies
  • 2 Tbls mayo or yogurt
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan or Pecorino cheese
  • salt and pepper
I don't use egg in my dressing, but feel free to substitute one yolk for the mayo/yogurt.
Throw everything except the salt into your blender or food processor and pulse until smooth. Taste and then add the salt, since the anchovy and cheese are so salty. You won't need much. And I beg you, please try it with the anchovies. It is so much better.

Pina Colada Martini

Pina Colada Martini

  • juice of half a lime
  • 2 ounces pineapple juice
  • 1 shot of vanilla vodka
  • 1 ounce light coconut milk
  • splash of pina colada seltzer (I used Polar brand, it is naturally flavored)
Put first four ingredients in cocktail shaker with a handful of ice. Shake, pour, and top with a splash of seltzer.
Since this was a 'martini' I used vodka. But you can certainly use rum if you are looking for a more traditional pina colada taste. This is obviously much less decadent than a real pina colada, but it has to be less than half of the calories.

Arugula Pesto

Arugula Pesto

  • 1/2 cup basil
  • 2 cups arugula
  • 1 large clove garlic
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1/4 cup grated pecorino cheese
  • 2 Tbls pine nuts
  • salt and pepper
  • up to 1/2 cup reserved pasta water (if needed)
Mix everything in the food processor or blender. If it is too thick, add reserved pasta water. It should be thick, almost a paste. Toss with 1/2 pound al dente pasta. I would recommend linguine or other wide pasta.

Baked Tofu

Baked Tofu

1 container firm or extra firm tofu, thickly sliced


  • 3 Tbls balsamic vinegar
  • 3 Tbls olive oil
  • 1-2 cloves minced garlic (or 1/2 tsp garlic powder)
  • 1Tbls honey
  • dash of cayenne pepper
  • 2 tsp Dijon mustard
  • salt and pepper
Whisk everything to combine. Pour over thickly sliced firm or extra firm tofu. You can marinate for up to an hour, or cook immediately. Bake at 400 on a cookie sheet for 30 minutes, turning tofu once. This will give you tofu that is crispy around the edges, but still moist in the middle. If you want a more firm, dry result, bake at 325 for 45-60 minutes.
I like this tofu on salads and in sandwiches. Or by itself. Enjoy hot or cold.

Pineapple Pasta Salad

Pineapple Pasta Salad 

  • 1 pound ditalini pasta
  • 1 can crushed pineapple (in heavy syrup, if possible)
  • 1/4 cup finely chopped onion
  • 3-4 Tbls mayo (or Greek yogurt)
  • salt and pepper

In a large bowl mix the pineapple, onion, mayo, salt and pepper. The original recipe calls for pineapple in heavy syrup. I can no longer find this. I add 2 tsp of sugar when I am using pineapple 'in it's own juice". Cook and drain your pasta according to the package. Cool and mix with other ingredients. Refrigerate until cold.

Blueberry Crisp

Blueberry Crisp

  • 4 cups blueberries
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • pinch of salt
  • 8 Tbls cold butter, cubed
  • 1/2 tsp cinnamon
  • 1/2 cup rolled oats
  • 1/2 cup chopped nuts, optional
Put blueberries in a 1 1/2 quart baking dish, or 8x8 pan. Combine the dry ingredients in a large bowl. Add the butter, and cut in with a knife of fork until the topping looks crumbly. You want there to be pea-sized pieces of butter left.  Pour on to blueberries. Bake at 375 for 30 minutes.

Shaved Zucchini Salad

Shaved Zucchini Salad
(adapted from Bon Appetite)

  • 2 lbs medium zucchini or summer squash, trimmed
  • 2 large radishes, trimmed
  • 1/2 cup basil, chopped
  • 2 Tbls olive oil
  • 3 Tbls lemon juice
  • pinch of crushed red pepper
  • 1 tsp salt
  • 1/4 cup roasted pumpkin seeds (pepitas)
  • 1/4 cup grated pecorino cheese
Slice zucchini and radishes thinly, with mandolin or vegetable peeler. Whisk oil, lemon juice, salt, and peppers. Toss with zucchini, radishes, and basil. Top with cheese and seeds.

Spanish Quinoa

Spanish Quinoa and Vegetables

Adapted from: Mama Pea's Spanish Quinoa
  • 1 cup quinoa, rinsed (can be found in the bulk section or organic section of your grocery store)
  • 2 cups water
  • 2 Tbls olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1-2 jalapenos, minced
  • any other veggies you like
  • garlic, 3 cloves minced
  • 1 Tbls chili powder
  • 1 tsp oregano
  • 1 15oz can of tomato sauce or puree
Add the quinoa and water to a small saucepan. Bring to a boil and then cover and simmer about 20 minutes, or until the water is absorbed.
In a large pan, saute all of your vegetables in the olive oil until soft. Add your spices and tomatoes and simmer 10 minutes. Remove from heat and stir in quinoa.

Chipotle Dip

Chipotle Dip
  • 1 cup Greek yogurt
  • 1-2 Tbls mayonnaise
  • juice of 1 lime
  • 1-2 tsp chipotles in adobo, minced
  • 1 small clove of garlic, or 1/2 tsp garlic powder
  • salt and pepper
Simply mix everything together in a bowl and dip!

Tuesday, August 1, 2000

Easy Vegetarian Chili

Easy Vegetarian Chili
Makes 6 servings

  • 8oz package of tempeh, grated
  • 16 oz jar of salsa, any kind you like
  • 14.5 oz can of petite diced tomatoes
  • 2 ears corn
  • 15.5 oz can small white beans, drained and rinsed
  • 1 Tbls chili powder
  • 1 tsp cumin
  • juice of half a lime
Put first 8 ingredients into a pot and simmer 20-30 minutes. Add lime juice once removed from heat.
Top with grated cheese, onions, avocado, hot sauce, tortilla chips, etc.