Monthly Archives: March 2008

Jet Lagged

It is really hard to get your appetite on board when you are jet lagged. It isn’t just about a sleep problem. I made this quick and easy dish, which reheats really well. Get some protein and the combo of salty sweet to match all of your cravings.

Shrimp, Bacon and Peas
1 package bacon, regular or turkey
Olive Oil
1 lb shrimp
1 tablespoon parsley
½ teaspoon garlic powder
salt and pepper
1 package of frozen sweet peas, thawed
¼ cup grated parmesan cheese
1 can of drained chickpeas
1 lb fettuccini pasta, cooked according to directions

Cut the bacon into chunks and heat on medium high heat, stirring occasionally, until crispy and brown. If you are using turnkey bacon, you may need to add a tiny bit of olive oil to the pan. If you are using regular bacon, drain the pan of most of the oil. Add the shrimp and seasonings. Stir until the shrimp is almost cooked. Add the peas and toss to heat. Add the cheese and either the chickpeas or pasta. Toss to heat and evenly coat.


Comfort Cake

Crab cakes are so easy to make and are so luxurious. I made these to kick off my weeklong b-day celebration. Crab cakes remind me of home (Washington, DC) and always impress a crowd. If you are on a low-carb diet, you can leave out the bread, but it really helps with the texture. If you want you can pan or deep fry these, but broiling is the easiest approach.

Crab Cakes
1 can of pasteurized crabmeat
1 small onion, finely minced
1 red bell pepper, finely minced
2 cloves garlic, finely minced
1 egg
¼ cup mayo
2 tablespoons honey mustard
2 slices of bread, crumbled
1 teaspoon Cajon seasoning
salt and pepper

Pre-heat the oven to broil. Mix all ingredients in a large metal bowl. Spray a foil lined baking sheet with non-stick cooking spray. Shape the crab mixture into palm size patties. Place on the sheet with about a quarter of an inch between each cake. Broil until the cakes are browned and crusty.

Rain, Rain Go Away

It is raining buckets here in NY today. So I’ve shut myself in and I want to warm myself with a nice bowl of hearty chili. Sometimes I like to make a Texas chili and sometimes I prefer a Cincinnati chili. But my best friend David loves it when I make a Cuban Picadillo. When I make it for him, we serve it over rice with a side of black beans and fried sweet plantains. Since I’m on this dies, lets add the beans to the pot to make a chili and hold the rice and plantains, maybe we’ll sprinkle it with some graded cheese instead.

Cuban Chili

1 medium or ½ of one large sweet onion
1 green bell pepper
4 cloves garlic
Olive Oil
1 1/2 lbs ground beef
2 teaspoons cumin
1 teaspoon ground cilantro
½ teaspoon thyme
2 bay leaves
½ teaspoon ancho chili
4-5 plum tomatoes
1 tablespoon tomato paste
½ cup water
1 can black beans, preferably Cuban style
1 teaspoon sugar (optional)
salt and pepper

Finely chop the onion, green pepper and garlic. In a large pot, heat a tiny bit of olive oil on medium high. Sautee the chopped veggies until soft. Add in the ground beef and spices and stir to break up the meat into fine piece. Brown the meat. While the meat is cooking chop the tomatoes. Add the tomatoes and water to the pot and sir. Cover the pot and simmer on medium heat for about 20 minutes. Once the chili is reduced and thick add in the black beans. Cover and cook for another 5 minutes. Season with the sugar, salt and pepper to taste.

Luxury, First Thing in the Morning

Ok I’m working my butt off. Non-stop papers, contract design work and of course my love of volunteering to make wedding invites. I’m over committed. But sometimes I have fleeting moments to catch my breath. Enjoying a gourmet breakfast, made in just a few seconds, is the best example. If you transfer the finished omelet to a nice place, garnish with a sprig of chives and fresh fruit, eating this in bed is just like a weekend at the Ritz.

Roasted Chicken and Goat Cheese Omelet

½ cup pulled roasted chicken (leftovers from a rotisserie chicken)
3 eggs
1 tablespoon Dijon mustard soy mayo
½ tablespoon chopped chives (optional)
salt and pepper to taste
1-2 tablespoons herbed goat cheese

In a microwave safe plastic bowl (I like to use those black rectangle take out container bottoms), heat the chicken in the microwave for 1 minute.

Add the eggs, mayo, chives and salt and pepper and beat with a fork, folding to coat each piece of chicken. Crumble the cheese over the top of the egg mixture. Microwave between 4 and minutes, oh high, checking to make sure that the center is set but not over cooked.