All posts tagged vegetables

Recipe Swap: Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Published May 10, 2013 by jenmatteson

The latest installment of recipe swap was themed seafood, which I was over-the-moon excited about.  Again, this swap was hosted by Sarah, at A Taste of Home Cooking.  I submitted Scallops with WC-Recipe-Swap-badge-1Tarragon Butter Sauce, and  couldn’t wait to receive my assigned recipe.  Honestly, I was slightly disappointed to find that I was assigned crab cakes. But not because I don’t like crab cakes, rather because I already have two crab cake recipes in my blog (Bethany Frankel’s Crab Cakes and Crab Cakes with Chiptole Mayo), and I really enjoyed both of them.  But, that’s the spirit of the recipe swap; you never know what you’re going to get (you know, like a box of chocolates), and really, how could I be disappointed to make crab cakes – I love them!

Crab Cakes with Tangy Butter Sauce

Another great benefit of the recipe swaps is to connect with other bloggers, and many times, blogs you might not have otherwise visited.  I’ve definitely visited The Redhead Baker blog before, and may have even bookmarked a handful of Coleen’s recipes, but I believe this would be the first time I’d be making one.  And what a great recipe to make! The recipe originally comes from Cooking Light, and it certainly is a lightened up version of crab cakes, which I love.  Less filler, more crab, exactly the way they should be.

Crab Cakes with Tangy Butter Sauce

Crab Cakes with Tangy Butter Sauce

I had gotten everything I needed for this recipe last week at the grocery store, and I generally am very good at knowing exactly what, and how much I have of everything in my kitchen.  I was absolutely convinced that I had Old Bay seasoning, but come Sunday when I was putting these together, I didn’t.  I Googled a recipe to make my own Old Bay (what would we do without Google?), and had most spices on hand, so just used what I had.


Tangy Butter Sauce

Coleen’s recipe included a tangy butter sauce to go with the crab cakes, which I thought sounded interesting.  If you read either of my other crab cake recipe posts, you’d know that I am generally a creamy-sauce-with-my-crab-cakes kinda girl.  But, I’m always happy to try something new!  I’m not sure if this is the sauce pictured in Coleen’s picture, as her’s does look like a creamy mayo based sauce.  Either that, or mine turned out completely different.  But good different!

Crab Cakes with Tangy Butter Sauce

The tangy butter sauce was a great compliment to the crab cakes and the vegetables.  While I was reducing the sauce, the vinegar smell was strong, so I was concerned it would be too acidic, but once I added the butter, it was much more subtle.  The crab cakes were perfect!  Meaty without a lot of filler, firm enough to stay together, but still fork-flakey like you’d want.  Breading the outside in panko added a perfect amount of crunch.  The vegetables were an added bonus.  It was perfect that they roasted for the same amount of time it takes for the crab cake mixture to refrigerate and come together.  Coleen’s recipe didn’t include green beans, but the original did, and I thought the plate needed some color, so I added those to the mix.  However, I didn’t think they would need to roast for 30 minutes, so I added them into the vegetable mix after 15 minutes.  Turns out, that’s exactly what the Cooking Light recipe instructed.  Great instincts!  Overall, it was a great little meal and I was happy to have tried a new crab cake recipe!

Crab Cakes with Tangy Butter Sauce

Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Source: Adapted from The Redhead Baker
Servings: 4


For the crab cakes:
1/4 of a red onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp light mayonnaise or olive oil mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 lb lump crab meat, picked over for shells
1 1/2 cup panko breadcrumbs
olive oil

For the vegetables:
3 carrots, chopped
4 shallots, quartered
5 red potatoes, quartered
8 oz fresh green beans
olive oil
1/2 tsp kosher salt
fresh ground black pepper

For the butter sauce:
2/3 cup low-sodium chicken stock
3 tbsp white wine vinegar
3 tsp finely chopped shallots
2 tbsp butter


1. In a medium bowl.combine red onion, cilantro, mayonnaise, Dijon, Old Bay, Worcestershire and egg whites.  Gently fold in crab meat until combined.  Stir in 3/4 cup panko.  Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, preheat oven to 450 degrees and prepare a baking sheet with foil.  Combine carrots, shallots, and red potatoes in a bowl and coat lightly with olive oil.  Dump onto prepared baking sheet and spread out into a single layer.  Sprinkle with salt and pepper.  Roast for 15 minutes.  Remove from oven and mix green beans in with the rest of the vegetables.  Return to oven and roast for another 15 minutes.

3. Put remaining panko breadcrumbs in a shallow dish.  Remove crab mixture from refrigerator and divide into eight equal portions, forming each into a tight patty.  Dredge each patty in the panko, evenly coating both sides.  In a large frying pan, add enough olive oil to coat the bottom and heat to medium.  Once oil is ready, gently place four patties in the pan and cook until browned on the bottom, about 5 minutes.  Carefully flip patties and cook until browned, another 5 minutes or so.  Transfer to a paper towel and repeat for remaining four patties.

4. In a saucepan, stir together chicken broth, vinegar and shallots.  Bring to a boil and continue boiling for 5-8 minutes, until reduced by half.  Remove from heat and swirl in butter.  Spoon sauce over crab cakes and vegetables and serve.

Take a look at what the other ladies cooked up for the seafood swap!

Think you don’t like Brussels sprouts? Think again.

Published November 21, 2012 by jenmatteson

Ever wonder how Brussels sprouts get their name?  I did.  So I looked it up.  And yes, it’s probably what you are thinking.  The modern Brussels sprouts that we are familiar with today was first cultivated in large quantities in Belgium.  Did I just blow your mind?

No?  Okay, well try these and I just might.  Unfortunately, Brussels sprouts have an underserving reputation as “gross”.  Many children and men (okay, probably some picky women too) avoid Brussels sprouts at all costs.  Nate included.  The problem stems from them not being prepared properly, and if something is gross the first time you try it, why would you try it again?

Well, I’m telling you now, try them again.  Use this recipe.  I made these for our friends Thanksgiving and even Nate tried some, though he didn’t really say anything about them.  But the fact that he ate more than one says enough.  I did feel they were a little undercooked, but I think that’s much better than overcooked and soggy.  Whether or not Nate eats these again, I’ll certainly be making them again.

Spicy and Galicky Brussels Sprouts

Source: Adapted from Food and Wine
Servings: 4


1 lb Brussels sprouts, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp crushed red pepper


1. Bring large pot of salted water to a boil.  Add Brussels sprouts and cook until bright green, about 2 minutes.  Drain well and pat dry.

2. In a large deep skillet, heat 2 tbsp olive oil until shimmering.  Add garlic and Brussels sprouts and cook over high heat, undisturbed, for 1 minute.  Add crushed red pepper and salt and continue to cook over moderate heat until sprouts are browned and tender, about 3 minutes.  Serve warm.

Gingered Green Beans

Published November 21, 2012 by jenmatteson

Green beans alone with a little olive oil, lemon, salt and pepper are great, but this is a wonderful way to dress them up a little.  You can certainly adjust the spice if you don’t like the heat.

These were on the menu for our friend’s Thanksgiving this past Saturday, and I put Kim in charge of them.  She did a wonderful job!  We ran out of crushed red pepper, so we added some red pepper flakes in addition.  The beans were cooked perfectly, with a little bite, but the ginger really set these green beans apart.   I don’t know if I’ll make them again without the ginger!

Gingered Green Beans

Source: Adapted from Food and Wine
Servings: 5


1 lb green beans, washed and trimmed
3 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp ground ginger
1/2 tsp crushed red pepper
Kosher salt


1. Fill a large bowl with ice water.  In a large pot of salted boiling water, cook beans until crisp tender, about 4 minutes.  Drain beans and add to ice water to cool.  Drain and pat dry.

2. In a large skillet, heat olive oil.  Add garlic and cook over moderate high heat until fragrant, about 30 seconds.  Stir in the ground ginger and crushed red pepper, then add the beans.  Season with salt and cook until garlic becomes brown the beans are tender, about 2-3 minutes.  Serve warm.

Salt and Vinegar Potatoes

Published July 6, 2012 by jenmatteson

We don’t eat a lot of potatoes, so when we do, I want to make sure they are delicious!  This recipe has been floating around WC ladies for a while, and I knew I wanted to try it as soon as I saw it.  Salt and vinegar are one of those ultimate combinations (remember pesto and sun-dried tomatoes?).  I though these would be perfect to pair with our lighter dinner of cedar-planked salmon with dill and lemon.  They really don’t look all the flavorful, but trust me, they are bursting with tangy vinegar!

Salt and Vinegar Potatoes

Source: Adapted from Life and Kitchen
Servings: 4


1 lb small potatoes (fingerlings or baby reds are perfect), sliced thin
3 cups white vinegar
olive oil
kosher salt


1. Scrub potatoes and place in a large sauce pan.  Cover with vinegar and bring to a boil.  Once boiling, reduce heat and simmer for 8 minutes.  Allow potatoes to cool in vinegar for 30 minutes.

2. Preheat broiler.  Drain potatoes and pat dry.  Place in a large mixing bowl and drizzle with olive oil.  Add a generous amount of kosher salt, about 1 tbsp, and pepper to taste.  Spread potatoes in single layer on foil lined baking sheet.  You may have to work in batches.  Place under broiler for 7-10 minutes, flip potatoes, then place under broiler again for another 7-10 minutes, or until crisped as desired.

Zucchini Chips

Published March 27, 2012 by jenmatteson

This is a good way to put a new spin on your zucchini (and maybe get those little ones to eat their veggies!).  I really enjoy them, but Nate doesn’t care for them.  Don’t let the name fool you; they aren’t super crispy, unless you wanted to bake the heck out of them and lose all zucchini flavor.  Normally, I’d dip them in egg beaters before dredging in bread crumbs, but instead, you guessed it, I used plain non-fat Greek yogurt as that is what I have in the fridge.  It actually gave them a little extra flavor and I thought they were delicious!

Zucchini Chips


1 zucchini, sliced 1/4-inch thick
2 tbsp plain non-fat Greek yogurt
1 cup bread crumbs (plain or seasoned)
1 tsp dried thyme
salt and pepper

1. Preheat oven to 425 degrees.  Line a baking pan with foil and spray lightly with olive oil.
2. In a small bowl, add zucchini chips and yogurt.  Toss to lightly coat.
3. In a shallow dish, mix bread crumbs, thyme, salt and pepper.  Dredge zucchini in bread crumbs, and place on baking sheet.  Try to make one layer and not stack them on top of each other.
4. Bake for 5 minutes on each side or until breadcrumbs begin to brown.

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