Fancy New Year's Eve Dinner (Crabcakes and Brussels Sprouts)

After a very hectic and stressful year (what did you think wedding planning was easy!?), we wanted to take NYE easy this year.  We had a bunch of wonderful friends who were doing fun and fancy things, but in the end we just wanted something low key where we could wear sweats.  So we decided that instead of the money spent on a night out, that we would spend our money preparing a great NYE dish.  Crab cakes topped the list and we had the perfect recipe for them.  We've made this crab cakes recipe back in 2008 when it first came out, but haven't made it since (crab is expensive, even in DC).  So we had it in our recipe book and decided to make it again.

I paired it with another recipe we've made before: Roasted Brussels sprouts and apples.  Brussels sprouts have gotten a bad rep over the years, and if they're roasted, are quite tasty.  It's amazing to see what you might like if you try it.  You just never know. 

Back to the crab cakes.  O-M-G. I thought to myself, I remember liking this recipe but it's just crab cakes, they're all made the same right? WRONG. I completely forgot how freaking incredible this recipe is.  The red onion, panko and Worcestershire, mmmmmmmm.  The tangy butter sauce is great as well--white wine vinegar with shallots was really great. 

We didn't make any changes to the crab cake recipe, except we cut it in half.  The hubby was in charge of getting crab meat and bought a pound of crab when we only needed 8 oz for the two of us. So instead of leftover crab cakes, we're going to make the Buttermilk Avocado soup with Crab topping again, double mmmmm.

The Brussels sprouts were a nice compliment to the crab cakes for a light meal.  We added in an extra 1/2 C of apples, because I remembered that it needed more apples from the last time we made this. We also had to roast the Brussels sprouts about twice as long.  I don't like Brussels sprouts crunchy so I'd rather take the time to roast them longer. You may decide you like them a bit crunchy. To each their own. 

We served this with one of our white wines from Greece. It was AAAAAAAAAAAMAZING. It was also a bit sad.  With each bottle we drink, we have one fewer.  Since white wines don't age as well as reds, we have to drink the remainder of our Greek wines relatively soon.  But we will always have the memory.

As of this post, six people gave the Brussels sprouts and apples an average rating of 4 out of 5 and thirty-five people gave the crab cakes an average rating of 4 out of 5.

Wishing you all a happy and healthy 2011!

Crab cakes with tangy butter sauce

Recipe by David Bonom, Cooking Light, April 2008

Yield: 4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)

Ingredients

• Crab cakes:
• 1/4  cup  finely chopped red onion
• 2  tablespoons  chopped fresh parsley
• 3  tablespoons  light mayonnaise
• 2  teaspoons  Dijon mustard
• 3/4  teaspoon  Old Bay seasoning
• 1/2  teaspoon  Worcestershire sauce
• 2  egg whites, lightly beaten
• 1  pound  lump crabmeat, drained and shell pieces removed
• 1 1/2  cups  panko (Japanese breadcrumbs), divided
• 1  tablespoon  olive oil, divided
• Cooking spray
• Vegetables:
• 21  baby carrots (about 12 ounces)
• 5  small red potatoes, quartered (about 8 ounces)
• 4  medium shallots, halved lengthwise
• 1/8  teaspoon  salt
• 8  ounces  haricots verts, trimmed
• Sauce:
• 2/3  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  chopped shallots
• 2  tablespoons  white wine vinegar
• 2 1/2  tablespoons  butter

Preparation

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 450°.
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

Nutritional Information

Calories: 443 (34% from fat)

Fat: 16.7g (sat 5.6g,mono 5.2g,poly 2.9g)

Protein: 32.8g

Carbohydrate: 42g

Fiber: 7g

Cholesterol: 103mg

Iron: 2mg

Sodium: 969mg

Calcium: 163mg

 

Roasted Brussels Sprouts and Apples

Cooking Light, November 2009

Yield: 2 servings (serving size: 3/4 cup)

Ingredients

• 1/2  cup  diced apple
• 8  ounces  Brussels sprouts, trimmed and quartered
• 2  tablespoons  apple cider
• 2  teaspoons  olive oil
• 1  teaspoon  minced fresh thyme
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Nutritional Information

Calories: 109

Fat: 4.9g (sat 0.7g,mono 3.3g,poly 0.7g)

Protein: 3.6g

Carbohydrate: 15.8g

Fiber: 4.7g

Cholesterol: 0.0mg

Iron: 1.6mg

Sodium: 321mg

Calcium: 47mg

Spicy Coconut Shrimp Soup

This is another recipe that I have wanted to make for a while now.  Most of the ingredients we have on hand, so it was just a matter of getting the mushrooms and shrimp. 

We didn't make any changes to this recipe.  It turned out fantastic; sweet enough with the coconut milk but with a good mix between creamy and broth-y.  We used raw shrimp and added them in until they turned pink, but you could probably use pre-cooked shrimp.  In the future, I think we'll add a bit more red curry paste, since we like it spicy.  This lasted a few days in the fridge--just stir it up because the coconut milk can settle. 

As of today's post, twelve people gave this an average rating of four out of five.

Recipe by David Bonom, Cooking Light, March 2008

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 3 1/2  cups  fat-free, less-sodium chicken broth
• 1  cup  sliced mushrooms
• 1/4  cup  finely chopped red bell pepper
• 1  tablespoon  light brown sugar
• 1  tablespoon  fish sauce
• 1/2  teaspoon  grated peeled fresh ginger
• 1/4  teaspoon  red curry paste
• 1  cup  light coconut milk
• 1  pound  large shrimp, peeled and deveined
• 1/4  cup  thinly sliced green onions
• 2  tablespoons  thinly sliced fresh basil
• 2  tablespoons  fresh lime juice

Preparation

1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.

Nutritional Information

Calories: 194 (25% from fat)

Fat: 5.3g (sat 3.3g,mono 0.4g,poly 0.9g)

Protein: 26.9g

Carbohydrate: 9.9g

Fiber: 1.4g

Cholesterol: 172mg

Iron: 3.8mg

Sodium: 878mg

Calcium: 85mg

Scallop Piccata with sauteed spinach

Sorry folks, no spinach on these plates.  The hubs hates wilted greens so we did not make that part of the dish.  But he does love piccata!  We've made several CL variations on the theme before, but have only used chicken. So this was our first experiment with scallop piccata and it was totally worth it!  Think fresh scallops are expensive? We used Trader Joe's frozen scallops (the whole bag), which I believe cost us maybe 5-7 dollars.  I'm sure fresh scallops would have been divine, but these were good enough for us to love it.

We tossed our scallops with some angel hair pasta, as recommended.

There's a reason why 17 reviewers gave this a 5 out of 5, um it's because this is delicious!

The only change we made to this recipe was to use sweet vermouth rather than dry. The recipe doesn't say  but I think dry vermouth is typically used in cooking dishes.  We only had sweet vermouth leftover from our wedding and decided to give it a shot. Otherwise we will just have vermouth lying around until it is covered in 5 layers of dust.  And you know what? It didn't matter, it was still delicious!

This dish really took me back to the honeymoon in Greece.  The combination of capers and lemon with the chewiness of the scallop reminded me of a dish they have called saganaki.  Saganaki is basically a fried cheese served with lemon and capers. Yum.

Recipe by Ivy Manning, Cooking Light, November 2009

Yield: 4 servings (serving size: 1/3 cup spinach, 3 scallops, and 1 1/2 tablespoons sauce)

Ingredients

• 1 1/2  pounds  sea scallops (about 12)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 5  teaspoons  canola oil, divided
• 1  garlic clove, chopped
• 1/2  cup  vermouth
• 3  tablespoons  chopped fresh parsley
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  butter
• 4  teaspoons  capers
• 1  (10-ounce) package fresh baby spinach

Preparation

1. Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.
2. Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
3. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Nutritional Information

Calories: 275

Fat: 13.1g (sat 4.2g,mono 5g,poly 2.5g)

Protein: 30.9g

Carbohydrate: 8.3g

Fiber: 1.8g

Cholesterol: 71mg

Iron: 2.8mg

Sodium: 607mg

Calcium: 122mg

Golden Peach Soup with Shrimp and Crab Seviche

Isn't this like the prettiest dish you've ever seen?! Look at all the great colors!  We made this back in August, while it was still ridiculously hot here in the nation's cap, so it may not be a great choice now unless you live in a tropical climate.  It's a cold soup, and I don't think you can make it a 'warm' soup now that it's cooler.  But if you're ok with having cold soup in this weather, I highly recommend it.  We made this the week after making the Avocado-Buttermilk soup, and while that one is our favorite, this soup is a close second.  It's not as creamy as the other since there is no buttermilk, but the delicate peach flavor with the seviche is really awesome.

We followed this recipe exactly.  As of today's post 4 people rated it a 5 out of 5 (I was one of the four).

Recipe by Amelia Saltsman, Cooking Light, June 2010

Yield: 8 servings

Ingredients

• Seviche:
• 8  ounces  chopped cooked shrimp
• 1  cup  fresh lime juice (about 6 large limes)
• 4  ounces  lump crabmeat, shell pieces removed
• 3  tablespoons  finely chopped red onion
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  minced seeded jalapeño pepper
• 1  tablespoon  extra-virgin olive oil
• 1/4  teaspoon  salt
• Soup:
• 3  pounds  peaches, peeled, pitted, and chopped
• 1/3  cup  fresh lime juice (about 2 large limes)
• 1/2  teaspoon  salt
• 1/4  cup  finely chopped red onion
• 1/4  cup  matchstick-cut radishes
• 1/4  cup  minced red bell pepper
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  minced seeded jalapeño pepper
• 1/4  teaspoon  fine sea salt
• Cilantro sprigs (optional)

Preparation

1. To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
2. To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.
3. Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

Nutritional Information

Calories: 139

Fat: 3g (sat 0.3g,mono 1.3g,poly 0.4g)

Protein: 10.2g

Carbohydrate: 20.6g

Fiber: 2.8g

Cholesterol: 53mg

Iron: 1.3mg

Sodium: 391mg

Calcium: 32mg

Spicy shrimp tacos with grilled tomatillo salsa

This is a quick and easy recipe that sits in our go to CL favorites recipe book; I think we've been making it since it was published in 2008.  The tomatillo salsa gives it a sweet-heat taste which makes these really tasty.  By using pre-shredded cabbage and carrots, this comes together quickly.  It does take a little time to roast the tomatillos and make the salsa but the shrimp cook so quickly that the salsa is the most time intensive part.  The only change we make to this recipe is to use flour tortillas rather than corn because we think they taste better.  I would recommend draining the salsa though--it is a bit watery when it all comes together and we like it a bit chunkier.  We also just grill our tomatillos in a grill pan on our electric stove, rather than using a grill.

As of today's post, 11 people gave this an average rating of 4 out of 5.

Ole!

Recipe by Jaime Harder, Cooking Light, August 2008

Yield: 4 servings (serving size: 2 tacos)

Ingredients

• Salsa:
• 1/2  pound  tomatillos
• Cooking spray
• 2/3  cup  chopped green onions (about 4 green onions)
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  lime juice (about 1 lime)
• 1/4  teaspoon  salt
• 1/2  jalapeño pepper, seeds removed and chopped
• 1  garlic clove
• 
  Tacos:
• 1  pound  medium peeled and deveined shrimp
• 1  tablespoon  hot pepper sauce (such as Tabasco)
• 1/2  teaspoon  ancho chili powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 8  (6-inch) corn tortillas
• 2  cups  shredded cabbage
• 1  cup  shredded carrot

Preparation

1. Preheat grill.
2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.
3. To prepare tacos, thread shrimp evenly on 6 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray. Grill 2 minutes or until shrimp are done, turning once. Remove shrimp from skewers, and place in a medium bowl. Add hot pepper sauce, chili powder, cumin, and 1/4 teaspoon salt; toss to coat.
4. Heat the tortillas on the grill 1 minute on each side. Top each tortilla with 1/4 cup cabbage and 2 tablespoons carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 tablespoons salsa.

Nutritional Information

Calories: 252 (14% from fat)

Fat: 3.9g (sat 0.5g,mono 0.4g,poly 1.6g)

Protein: 26.9g

Carbohydrate: 30.2g

Fiber: 5.5g

Cholesterol: 172mg

Iron: 3.8mg

Sodium: 507mg

Calcium: 125mg

avocado-buttermilk soup with crab salad

Can you think of the most unexpected meal you thought you would hate but ended up loving? For me it's this one right here, Avocado-buttermilk soup with Crab salad.  I was very wary about this recipe. A cold soup? Crab without the delicious accompaniments of breadcrumbs and egg?  It's green?  This recipe definitely highlights the old saying 'don't judge a book by it's cover'.  It may look appetizing to some of you and it piqued my interest but I didn't have an appreciation for this until I made it.  

So what does it taste like? If you're a guacamole fan, you are going to fall in love with this.  The soup itself tastes just like guacamole.  It doesn't call for cilantro and my other half really wanted to throw some in just so we could call it 'guacamole soup'.  The topping is delicious as well--the serving of crab for each portion is much larger than I thought it would be.  We felt full after one bowl (though it was so good that my fiance had to eat more).   The crab salad was a delicious citrus bite, which cooled off the spiciness of the dish.  And let me tell you about the chives!  Luckily, the chives in our urban garden are doing wonderfully, so we were able to use them in this dish.  The chives absolutely make this.  It's the most unexpected but perfect compliment to the flavors in this meal. Whatever you do, DO NOT SKIP THE CHIVES!

By now you've come to expect that we used the whole serrano chili, which we did, but you should probably seed it if you don't like spicy.  Other than that, we made no changes to this recipe.  I used the same buttermilk as a few posts back, it keeps fine in the freezer.  

In terms of left overs, since there is no lime juice in the soup, i'm not sure how long it would keep before the avocados brown.  We had a little leftover and ate it the next day and it was still green.  I'm not really sure this is a concern though because it is so tasty leftovers won't last that long.


As of today's post 5 people gave this an average rating of 4 out of 5 (someone gave it a two, i'm not sure what they were thinking).  

Please, if you like guacamole, I urge you to make this. I know the thought of cold green soup isn't appetizing, but you will not regret it.  Everyone will think you are a 'top chef' cheftestant if you serve this at a dinner party!

Thanks to my family for these incredible soup bowls!

Recipe by Ann Taylor Pittman, Cooking Light, August 2010

Yield: 4 servings

Ingredients

• 3/4  cup  fat-free buttermilk
• 1/2  cup  chopped fresh tomatillos
• 1/2  cup  fat-free, less-sodium chicken broth
• 3/8  teaspoon  salt
• 2  ripe peeled avocados, pitted
• 1  serrano pepper, seeded
• 1  small garlic clove
• 2  tablespoons  minced red bell pepper
• 1  tablespoon  chopped fresh chives
• 1  teaspoon  fresh lemon juice
• 1/2  teaspoon  grated orange rind
• 8  ounces  lump crabmeat, drained and shell pieces removed

Preparation

1. Place first 7 ingredients in a blender; process until smooth.
2. Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.
Wine note: The fresh and healthful ingredients of Avocado-Buttermilk Soup with Crab Salad scream California--or, specifically, California chardonnay. The full body and supple texture of a well-balanced wine like Bogle Chardonnay, California 2008 ($11), permit it to partner with the creamy soup and sweet shellfish, while the wine's tart apple flavors and lively finish cleanse the palate for the next delicious bite. --Jeffery Lindenmuth

Nutritional Information

Calories: 252

Fat: 16.3g (sat 2.6g,mono 9.8g,poly 2.3g)

Protein: 16.9g

Carbohydrate: 12.4g

Fiber: 5.7g

Cholesterol: 44mg

Iron: 1.5mg

Sodium: 540mg

Calcium: 107mg

 

Border-style Shrimp and Corn muffins with jalapenos and lime butter

We headed south of the border (figuratively) this Sunday for a mix of spice and heat.  Border-style shrimp is an easy 15 minute dish that calls for most of the ingredients you typically have in your kitchen (or at least I do).  

The only change we make to the recipe is to add 1/2 tsp of hot sauce (we use Cholula which isn't very spicy at all).  We may experiment in the future with more potent hot sauces since we love it spicy.  We've only made this twice and both times made it with the corn muffins but this dish has enough sauce to put over a bed of rice. The rice would soak up the leftover sauce nicely.  We also take the tails off of the shrimp before adding them into the skillet, it's easier than having to do it afterward once they are covered in sauce.

As of today's post, 27 people gave this an average rating of 4 out of 5.

As for corn muffins with jalapenos and lime butter,  we throw in a little extra jalapeno love because (as we all know by now) we like it spicy.  The recipe even suggests using habaneros in place of jalapenos and we might just do that next time.  I have most of these ingredients in my house on a regular basis so it wasn't a big trip to the grocery to make this dinner.  Here's a tip I got from CL: If you have a recipe that calls for buttermilk, instead of throwing the rest out or trying to make 4 other recipes using buttermilk, you can freeze it! Such an awesome tip. Now I just thaw it out the night before I am going to make a recipe that calls for buttermilk.  Otherwise we follow the recipe exactly. This time, we didn't make the lime butter. The first time I made it, it did not turn out well and was a bit of a disaster. I don't really think that it added that much for the effort. But you are more than welcome to try it and see if you like it. :)

As of today's post 11 people gave it an average rating of 4 out of 5.  

Border-style shrimp

Recipe by Cooking Light, December 2003

Yield: 4 servings (serving size: about 1 cup shrimp)

Ingredients

• Cooking spray
• 1 1/2  cups  chopped white onion
• 1  teaspoon  ground cumin
• 1  teaspoon  chili powder
• 1 1/2  pounds  medium shrimp, peeled and deveined
• 2  garlic cloves, minced
• 2  tablespoons  butter
• 1/2  teaspoon  salt
• 1/8  teaspoon  hot pepper sauce
• 1/4  cup  fresh lime juice
• 1/4  cup  finely chopped green onions
• Lime wedges (optional)

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.

Nutritional Information

Calories:

266 (30% from fat)

Fat:

9g (sat 4.1g,mono 2.1g,poly 1.4g)

Protein:

35.6g

Carbohydrate

9.7g

Fiber:              1.8g

Cholesterol:

274mg

Iron:

4.5mg

Sodium:

618mg

Calcium:

113mg

Corn Muffins with Jalapeños and lime butter

Recipe by David Bonom, Cooking Light, June 2006

Yield: 15 servings (serving size: 1 muffin and about 1 teaspoon lime butter)

Ingredients

• 6  tablespoons  butter, softened and divided
• 1  cup  chopped sweet onion
• 2  garlic cloves, minced
• 1  cup  fresh corn kernels (about 2 ears)
• 2  teaspoons  minced jalapeño
• 1  teaspoon  salt, divided
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1  cup  yellow cornmeal
• 1/4  cup  sugar
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  chili powder
• 1 1/4  cups  fat-free buttermilk
• 2  large eggs
• 1  large egg white
• Cooking spray
• 1  tablespoon  fresh lime juice
• 1  tablespoon  honey

Preparation

Preheat oven to 400°.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add corn, jalapeño, and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.

Spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 3/4 teaspoon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl. Combine buttermilk, eggs, and egg white in a large bowl. Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool muffins completely on wire rack.

Combine remaining 3 tablespoons butter, juice, and honey in a small bowl; stir until well blended. Serve with muffins.

Nutritional Information

Calories:

160 (30% from fat)

Fat:

5.4g (sat 3.1g,mono 1.5g,poly 0.4g)

Protein:

3.9g

Carbohydrate

24g

Fiber:

1g

Cholesterol:

40mg

Iron:

0.9mg

Sodium:

300mg

Calcium:

53mg

Edamame and Bean Salad with Shrimp and Fresh Salsa

Today's post is for Sharon, one of my favorite gym instructors. :)  She told me in class this week that she bought edamame and didn't know what to make with it.  Well this recipe is a delicious light lunch with enough fiber to keep you full all afternoon. The other good thing about this recipe is that it makes 2 servings so you don't have to eat it all week.  But it is easily doubled so if you want to make more, it's not a problem. 


I didn't make any changes to this recipe.  As of today's post, 9 people rated this on average a 5 out of 5!


I hope you enjoy this in your home as much as I do!


Recipe by Maureen Callahan, Cooking Light, JULY 2004  

Yield: 2 servings (serving size: 1 1/3 cups)

Ingredients

• 1/2  cup  frozen shelled edamame
• 1  cup  chopped cooked small shrimp (about 6 ounces)
• 1  cup  canned cannellini beans, rinsed and drained
• 1  cup  halved cherry tomatoes
• 2 tablespoons chopped red onion
• 2  teaspoon  minced jalapeño pepper
• 2  tablespoon  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1  teaspoon  extravirgin olive oil
• 1/4  teaspoon  salt

Preparation

Cook edamame according to package directions. Drain and rinse with cold water; drain.

Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.

Nutritional Information

Calories:

314 (29% from fat)

Fat:

10.1g (sat 1g,mono 5g,poly 1.2g)

Protein:

28.1g

Carbohydrate:

28g

Fiber:

8.2g

Cholesterol:

167mg

Iron:

5.8mg

Sodium:

803mg

Calcium:

94mg