Mini Corn Bread Crab Cakes with Lemon Caper Sauce
sauce:
1/3 cup reduced fat mayo or vaganaise
1 1/2 tablespoons chopped fresh chives
1 tbsp capers drained and chopped
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/8 tsp minced garlic
Dash of fresh ground black pepper
crab cakes:
2 tsp olive oil
1/2 cup sliced green onions
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1 garlic clove minced
1/4 cup reduced fat mayo or veganaise
2 Tbsp fresh chopped chives
2 tbsp chopped fresh parsley
1/2 tsp grated fresh lemon rind
1 Tbsp fresh lemon juice
1 Tbsp hot pepper sauce
1 tsp old bay seasoning
1 large egg lightly beaten
2 cups crumbled corn bread (make yourself or buy premade)
1 pound lump crab meat
cooking spray
To prepare sauce combine first 8 ingredients, chill. preheat oven to 400 degrees. To prepare crab cakes, heat oil in a small non stick skillet over medium high heat. Add onions, bell peppers, and garlic to pan. saute 3 minutes. remove from heat, cool. Combine bell pepper mixture , 1/4 cup mayo, and next 6 ingredients, stir in egg. fold in corn bread and crab meat. scoop mixture into 16 portions onto 2 baking sheets coated with cooking spray. lightly cover and refridgerate for 1 hour. uncover and bake at 400 for 12 minutes or until lightly browned. remove from baking sheet with metal spatula. serve with sauce and garnish with chives.
Recipe thanks to cookinglight mag.
Indian Lentil Pilaf
1 cup brown lentils
2 Tbsp canola oil
1 medium onion finely chopped
2 large carrots diced
1 cup basmati rice
3 cloves of garlic minced
1 Tbsp minced fresh ginger
1 1/2 tsp garam masala (an indian spice found in most stores)
1 14 oz. can fire roasted diced tomoatoes
1 cup low sodium vegetable broth
cilantro for garnish
Bring lentils and 4 cups water to a boil in a large pot. reduce heat and simmer for 15 minutes until lentils are firmly tender. drain reserving 3/4 cup of cooking liquid and transfer lentils to bowl. wipe out pot and heat oil over medium high heat. Saute onion in oil for 4 minutes or until golden. add carrots, rice, and cook 3 minutes, stirring constantly. add garlic, ginger, garam masala and cook 1 minute more. stir in Tomatoes, broth, reserved lentil cooking water, and lentils and bring to a boil. Cover reduce heat to low and cook 20 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover and let stand 5 minutes. Fluff with fork then spoon pilaf into shallow bowls and garnish with cilantro. Serve hot!
thanks to vegetarian times for this recipe.
Peppermint cheesecake Brownies
cheesecake batter:
1 (8oz block) 1/3 less fat cream cheese
1/3 cup granulated sugar
1/4 tsp peppermint extract
1 large egg
1 large egg white
1 Tbsp flour
Brownie Batter:
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
cooking spray
preheat oven to 350 degrees
To prepare cheesecake batter, place cheese in medium bowl, beat with mixer at medium speeduntil smooth. Add granulated sugar and peppermint extract. beat well. Add 1 egg and 1 egg white, beat well. add 1 Tbsp flour, beat mixture until just blended.
To Prepare brownie batter, combine flour, salt, and cocoa in medium bowl, stirring with a whisk. combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in large bowl. beat with mixer. add flour mixture with brown sugar mixture, beat at low speed just until blended. Reserve 1/2 cup brownie mixture. pour remaining brownie mixture into 9 in. brownie pan coated with cooking spray. carefully pour cheesecake batter over the top. spread evenly to edges. dot cheesecake batter with remaining brownine batter. swirl top with the tip of a knife. Bake at 35o for 26 minutes or until top is set. cool completely in pan on wire rack. thanks to cooking light mag for this recipe!!
Its a winner!!
