Crab Cakes with Lemon Dill Sauce

Well I have missed a few posts this week due to a combination of having a weekend of wedding festivities and being sick. Last night I had plans for stuffed portabello mushrooms, but being vertical was a difficult task, so I postponed making anything exciting. But today I felt better and was able to walk around the market for some fresh air and local food inspiration.

Much of my inspiration and motivation for cooking comes from great local fare. A few days ago I was hanging out at my favorite local pubs - The Manx. If you are from downtown Ottawa, you've likely heard of this small basement bar which is known for great beer, food and service. The other night I ordered the crab cakes, a dish I had yet to try there. They were like all their food mouth-watering.

This dish inspired me to make my own. Most of the recipes I found on the web were pretty similar. In the end I used a great recipe from Kevin's Closet Cooking. I adapted his recipe slightly to include some lemon juice and red pepper. Can't say they look as great as his, but they tasted delicious.

1 lbs crab meat
3/4 cup bread crumbs (panko)
1/4 cup milk
1 egg
1 T lemon juice
2 green onions, chopped
1/4 cup red pepper, diced
3 T mayo
1 tsp grainy dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 T oil
1 T butter

In a bowl mix together all of the ingredients but the oil and butter. Cover and refridgerate for 1 hour. Then form the crab mixture into patties - makes about 8 dinner sized cakes, if making for an appetizer could get about 16-20 out of the mix.

In a skillet heat the oil and butter over med-high heat. Once melted, place the crab cakes in the skillet and cook each side for 4 mins. Serve immediately.

Crab cakes are traditionally served with tartar sauce, remoulade sauce or mango salsa/chutney. I made a lemon dill dipping sauce with low fat sour cream, grainy dijon mustard, dill, salt and pepper. The dill was not mature enough so the dill flavors were lacking a bit in this dip.

Black Bean & Corn Quesadillas

About 1 year ago I went through a quesadillas craze. Every restaurant I went to I felt compeled to try their version of quesadillas as well as make many of my own versions. I became inspired by so many wonderful flavors from wild mushroom and gruyere; apple and brie; portabello mushrooms and goat cheese; caramelized onions and chevre, and the list goes on. As a Mexican food lover I decided to make a black bean & corn quesadillas which can be served with sour cream, salsa and/or guacamole. I will definetly be making these again, as they are quick and delicious.

On a side note mexican food makes me think of sangria, although spanish in origin, I started indulging in this drink with girlfriends back in high school at the local Mexicali Rosi's. Every summer I usually make a sangria and love the flavors of wine, brandy and fruit together, I have yet to perfect the perfect concoction, but is has been fun trying. My husband found a recipe in the LCBO Food & Drink magazine that called for whiskey infused with fruit, which can be found on his blog Fort's Place under Whiskey and Infused Fruit. We have yet to try it as it must sit for 10 days. However, I am anticipating a good sipping drink with some appetizers.

1 can black beans
1 cup corn kernels
1-2 plum tomato, diced
1/4 cup red onion, chopped
1 jalapeno, minced
1 garlic minced
1 tsp cumin
1 tsp ancho chili powder or regular chili powder
1/4 tsp cayenne (if you like it really spicy)
olive oil
shredded cheese (monterey jack, old cheddar)
6 x 8" whole wheat tortillas
light sour cream
medium to hot salsa

In a medium skillet over medium heat add 1 T olive oil. Add the beans, corn, tomatoes, onion, jalapeno, garlic, cumin and chili powder. Mix together and cook for about 5 mins until heated throughout.

Spray an 8" skillet with non stick cooking spray and heat skillet over medium high heat. Place an 8" tortilla in the skillet. Using a laddle scoop the bean mixture onto one half of the tortilla. Sprinkle cheese over the bean mixture and then fold the other half of tortilla over the bean mixture.

Cook each side of the quesadilla for 3-5 mins per side, until golden brown and crisp.

Remove from skillet and cut in half. Serve immediately with sour cream and salsa.

Asian Inspired Coleslaw & Ginger-Sesame Dressing

Being from Canada I live for bbq and patio season. Most traditional barbeque meals include a variety of salads, with coleslaw being an oldy but goodie. I find this salad light and with the right dressing can be flavorsome. I tinkered with this one to get the right amount of ingredients so it would not be too peanuty, or too gingery. In the end I think the balance between the ingredients works well.

Ginger Dressing

6 T rice wine vinegar

3 T olive oil
1 T peanut butter
2 T soy sauce
3 T brown sugar
2 T minced fresh ginger
2 clove garlic, minced
1 tsp sesame oil
1 tsp hot sauce
salt and pepper

Coleslaw

8 cups of shredded (red and green)
1 red bell pepper sliced thinly
2 carrots julienned
6 green onions, chopped
1/2 cucumber, diced
1/2 cup cilantro
1 apple shredded (optional)

Use either a pre-shredded cabbage or using a sharp nice finely chop 8 cups of cabbage. Cut the remaining vegetables and put together in a bowl and mix.

Whisk together the ingredients for the dressing and pour some over the salad and toss. Serve immediately.

Homemade Granola Bars

For me the summer means many weekends of hiking the Adirondack Peaks in New York state. There are 46 peaks over 4000ft which offer spectacular views. Although I am not in any rush I plan on completing them all and becoming a member of the 46ers. Hiking for me is not just about physical activity and the outdoors which I love, but a mental escape from hectic daily life. It is so peaceful and quiet in the trees it gives me a chance to decompress, reflect and just be in the moment. I have an added motivation to hike them this year as in September my husband and I will be hiking the Mont Blanc Tour in Europe. This is a hut to hut hike through the French, Swiss and Italian Alps. I am sure as the trip approaches I will talk more about it.

I have consumed my fair share of Gorp (Good Old Raisins and Peanuts) or trail mix/granola bars on my hikes. In order to make a healthier trail mix, one with less sugar and less oils, this year my husband I decided we'd make our own homemade trail mix/granola mix. This idea then inspired me to try a granola bar recipe. This recipe is adapted slightly from The Kitchen Sink. I have seen others that used wheat germ, which I may try next time.

The bars are very good, crunchy and the sour cherries compliment the nutty flavors. However, I must say I prefer a softer chewier granola bar. So in the end I ended up breaking up the granola bars into granola mix. This is great for on the trail or as a cereal mixed with berries and milk.

2 1/2 cups rolled oats

1/2 cup shredded coconut

1/2 cup pepitas

1/4 cup flax seeds

1/4 cup sesame seeds

1 cup whole almonds

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 cup honey

1/4 cup light peanut butter

1/4 cup brown sugar

1 cup dried cherries (really good fruit to use, but can use any dried fruit)

Preheat the oven to 325 F and line a rimmed baking sheet with parchment paper.

Combine the oats, coconut, seeds and nuts; spread out evenly on the rimmed baking sheet and toast for 15 minutes. Gives them a nice roasted flavor.

When the oat mixture has been toasting for about 10 minutes, combine the honey, peanut butter, brown sugar, salt, cinnamon and vanilla in a medium sauce pan over medium-low heat, stirring to dissolve the sugar.

When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture and dried cherries. Mix until all dry ingredients are moist. Spread the mixture in a greased baking pan (9 x13). With the bottom of a measuring cup press the granola mixture into the pan and create a smooth, even surface. Bake the granola mixture for 30 minutes. Remove the pan from the oven and let it cool completely.

When completely cool flip granola onto a cutting board. With a sharp knife cut the granola into desired size bars. If you desire granola then you can crumbled with hands or place in a bag and crush with the back of a mug. Store in air tight container.