Mothers Day Recipes
I've been meaning to update this thing for ages *___*
Here, have some recipes for the Mothers Day Meal I made today :D
6 Tablespoons ExtraVirgin Olive Oil
2 lbs Crab Legs (I'm cheap, and in the middle of TX, so I used Snow Crab)*
1/4 cup chopped scallions (about 2 large)
1 Tablespoon fresh Chopped Parsley
1 1/2 cups White Wine
2 tablespoons lemon juice
3 Cloves of Garlic, minced
4 Tablespoons Butter
Salt and Pepper to taste
Heat oil in large skillet over medium high heat. Add legs and cook 2 minutes. Add scallions, parsley and wine, and cook until wine has reduced by 1/3 (about 8 minutes). Add lemon juice and garlic and cook for another two minutes. Plate crablegs and set aside. Add butter 1 tablespoon at a time to the remaining sauce in the pan and serve as dipping sauce.
*Notes: I didnt break the crablegs apart prior to sauteing, but in hindsight, the flavors of the wine sauce would have really penetrated the meat more if I had. The whole crablegs still had a good flavor regardless.
For more spice, add about a dash of Cayenne or Red Pepper flakes. My mom hates spice, so I left it out for her :P
Inspired by Emrils Blood Orange and Radicchio salad. Really simple. As all salad is :P
3 Honey Tangerines (or any other sweet citrus. I would have used Blood Orange if I could find it T_T)
1 Bunch Fresh Spinach Greens
About 1 cup pitted Calamatta Olives
1/2 Red Onion, shredded
2 Tablespoons Balsamic Vinegar
Crumbled Bleu Cheese
Peel and divide tangerines into segments. Do this over a bowl so that you can catch any extra juice. Make sure Spinach leaves are clean, but dry, and in a salad bowl, toss with tangerine segments, olives, and the onion. Hopefully you have at least 3 tablespoons of tangerine juice from peeling earlier. If not, either peel a fresh tangerine and get some juice from that, or else sacrifice a couple of segments from the salad to get what you need. Add Balsamic Vinegar to the juice (more or less, depending on your taste), and a splash of Olive Oil if you'd like.
My parents dont like salads with dressing or cheese on it so I served both the tangerine/balsamic vinegarette and crumbled bleu cheese on the side.
My mom yells at me all the time for making really indulgant pasteries all the time when she should be dieting. So it being mothers day and all, I catered to her and made her a low-fat desert with her all-time favorite food--bananas.
4 Bananas, sliced up
2 tablespoons honey
1 tablespoon lemon juice
1 cup yogurt
1 tablespoon cinnamon
Nilla Wafers (XD), Hazelnuts, and Sliced Banana to garnish
Throw all the ingredients except the garnishes into a blender or food processor, and blend them up until smooth and creamy. Pour this mixture into a freezer container (I used a 9"5"3" pyrex dish) and let freeze until solid (I left mine overnight). Once it's frozen solid, you have to figure out a good way to get it back into the blender or food processor again. I let mine sit in an inch or so of warm water for a few minutes until it'd become soft enough again to break up into pieces. anyway. Blend the mixture again until it becomes smooth. Again pour back into the freezer container, and freeze for about 4 or 5 hours. It will then be the soft and icey consistancy of sorbet.
Scoop into individual cups, and garnish (I also topped mine with a dusting of cinnamon. The flavor was similar to Banana bread *___*).
Here, have some recipes for the Mothers Day Meal I made today :D
6 Tablespoons ExtraVirgin Olive Oil
2 lbs Crab Legs (I'm cheap, and in the middle of TX, so I used Snow Crab)*
1/4 cup chopped scallions (about 2 large)
1 Tablespoon fresh Chopped Parsley
1 1/2 cups White Wine
2 tablespoons lemon juice
3 Cloves of Garlic, minced
4 Tablespoons Butter
Salt and Pepper to taste
Heat oil in large skillet over medium high heat. Add legs and cook 2 minutes. Add scallions, parsley and wine, and cook until wine has reduced by 1/3 (about 8 minutes). Add lemon juice and garlic and cook for another two minutes. Plate crablegs and set aside. Add butter 1 tablespoon at a time to the remaining sauce in the pan and serve as dipping sauce.
*Notes: I didnt break the crablegs apart prior to sauteing, but in hindsight, the flavors of the wine sauce would have really penetrated the meat more if I had. The whole crablegs still had a good flavor regardless.
For more spice, add about a dash of Cayenne or Red Pepper flakes. My mom hates spice, so I left it out for her :P
Inspired by Emrils Blood Orange and Radicchio salad. Really simple. As all salad is :P
3 Honey Tangerines (or any other sweet citrus. I would have used Blood Orange if I could find it T_T)
1 Bunch Fresh Spinach Greens
About 1 cup pitted Calamatta Olives
1/2 Red Onion, shredded
2 Tablespoons Balsamic Vinegar
Crumbled Bleu Cheese
Peel and divide tangerines into segments. Do this over a bowl so that you can catch any extra juice. Make sure Spinach leaves are clean, but dry, and in a salad bowl, toss with tangerine segments, olives, and the onion. Hopefully you have at least 3 tablespoons of tangerine juice from peeling earlier. If not, either peel a fresh tangerine and get some juice from that, or else sacrifice a couple of segments from the salad to get what you need. Add Balsamic Vinegar to the juice (more or less, depending on your taste), and a splash of Olive Oil if you'd like.
My parents dont like salads with dressing or cheese on it so I served both the tangerine/balsamic vinegarette and crumbled bleu cheese on the side.
My mom yells at me all the time for making really indulgant pasteries all the time when she should be dieting. So it being mothers day and all, I catered to her and made her a low-fat desert with her all-time favorite food--bananas.
4 Bananas, sliced up
2 tablespoons honey
1 tablespoon lemon juice
1 cup yogurt
1 tablespoon cinnamon
Nilla Wafers (XD), Hazelnuts, and Sliced Banana to garnish
Throw all the ingredients except the garnishes into a blender or food processor, and blend them up until smooth and creamy. Pour this mixture into a freezer container (I used a 9"5"3" pyrex dish) and let freeze until solid (I left mine overnight). Once it's frozen solid, you have to figure out a good way to get it back into the blender or food processor again. I let mine sit in an inch or so of warm water for a few minutes until it'd become soft enough again to break up into pieces. anyway. Blend the mixture again until it becomes smooth. Again pour back into the freezer container, and freeze for about 4 or 5 hours. It will then be the soft and icey consistancy of sorbet.
Scoop into individual cups, and garnish (I also topped mine with a dusting of cinnamon. The flavor was similar to Banana bread *___*).