Category: Brunch

Kani Mock Crab Cakes

Friday’s look very different in my house from week to week. With my kid’s leaving to their dad’s every other weekend, I don’t cook for Shabbat every week, and when I do, I’m not always hosting. I have my busy hosting weeks where I plan my menu on Thursday night, write up a shopping list, and shop early Friday morning. And then I have my lazy Fridays where I pull out whatever I have in the fridge from the week and plan a last-minute meal. I love both styles of cooking – one where I have to be more organized, and the other where I get to be creative and play.

This past weekend was the free kind and I had a package of kani leftover from our build-you-own-sushi-bowls dinner on Monday. I had made flaked salmon, so nobody went for the kani, and I wanted to use it up. Mock crab cakes were the obvious choice, and I had some hearts of palm in the fridge, a bunch of peppers, dill from my soup, and plenty of saltines leftover from my stomach virus (so fun!!!)…. the perfect mix for some patties.

Kani Mock Crab Cakes

16oz. kani (mock crab), diced small
1 red pepper, finely diced
2 hearts of palm, finely diced
2 cloves garlic, minced
3 scallions, chopped
1 cup crushed saltine crackers
3 tbsp chopped dill
1 1/2 tbsp yellow mustard
zest of 1/2 lemon
dash of tajin
1/3 cup mayo
2 eggs + 1 egg white
salt and pepper, to taste
3 tbsp grapeseed oil + 1 tsp toasted sesame oil, for frying

Crumbs:
2 cups panko
1/3 cup toasted black and white sesame seeds
kosher salt, to taste

Spicy Mayo
1 cup mayonnaise
2 tbsp unseasoned rice vinegar
2 tbsp sriracha
2 tsp sesame oil

Method:

In a large bowl, combine the kani, red pepper, hearts of palm, garlic, scallions and seasonings, mix with a spoon until incorporated. Place the crumb ingredients onto a flat plate or small sheet tray and stir to combine.

Press the kani mixture together to form patties and dredge in the crumbs until coated on both sides.

Heat the oils in a frying pan and fry the patties until golden on both sides, adding more oil, if needed.

Serve with spicy mayo.

Related Recipes:

Asian kani bites
kani caesar salad with nori croutons
kani salad

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Spinach Feta Zoodles

Zoodles are back, and it’s been FOREVER! It was my go-to lunch and Saturday night dinner way back when, but it took a back seat when the sourdough trend replaced my low-carb leanings. But the new year is upon us – which means lightening things up post our 8-day latke fest and zoodles are making a comeback!

I had some defrosted chopped spinach in the fridge and a little chunk of feta so I decided to add those components and it may just be my favorite combo to date!

 

Spinach Feta Zoodles

1 zucchini, julienned with a julienne peeler 

2 tbsp extra virgin olive oil
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded mozarella cheese
1/4 cup feta crumbles
red pepper flakes, for finishing

Method:

Heat the olive oil in a nonstick skillet and saute the spinach until warmed through. Season with salt and pepper. Add the garlic and continue to saute until softened. Add the zoodles and saute over high heat until softened, about 2 minutes. Season with salt and stir to incorporate. Top with mozzarella and feta and cover with foil until melted. Sprinkle with red pepper flakes or drizzle some hot sauce before serving.

Related Recipes:

cheesy zoodle marinara
tuna zoodle puttanesca
zoodle bolognese

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Israeli Couscous Arancini

A real #oldiebutgoodie, this arancini was born out of my love of cheesy fried deliciousness and fun Chanukah appetizers. Arancini is as labor-intensive as it is delicious, because it starts with a base of leftover risotta (who ever has leftover risotto?!), so here, I substitute ptitim, or Israeli couscous as it’s called in this country, for rice, and you’re left with a quick-cooking pasta with the most delicious mouthfeeel that comes together super fast! I can never make these little bites of heaven fast enough, and kids just can’t stop popping them. A winner for your Chanukah party!

Israeli Couscous Arancini
reprinted from Millennial Kosher

1 Tbsp butter
¼ cup shallot, minced
2 cloves garlic, minced
1 (8.8-oz.) bag Israeli couscous
2 cups whole milk
½ tsp salt
2 cups shredded mozzarella
3 eggs
salt and pepper, to taste
2 cups panko crumbs
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
canola oil, for frying
grated Parmesan cheese, for dusting
marinara sauce, for serving

Method:

In a large saucepan, over medium heat, melt butter. Add shallot and garlic; sauté until softened and fragrant. Add couscous, milk, and salt; bring the mixture to a simmer. Cook until couscous is tender and milk is absorbed, about 8 minutes. Stir in the mozzarella.

Spread couscous mixture into a 9×9-inch pan lined with parchment paper; refrigerate until pasta is solid. Remove from the pan and cut into cubes.

In a shallow bowl, combine panko crumbs, basil, oregano, and garlic powder. Mix to combine; season with salt and pepper.

In a second shallow bowl, beat eggs lightly; season with salt and pepper.

Heat 2 inches of canola oil in a deep skillet over medium-high heat. Working in batches, dip the pasta cubes first in eggs and then in panko crumbs, to coat. Fry until golden and drain on paper towels.

Dust the arancini with Parmesan; serve with marinara sauce, for dipping.

Note: To prepare in advance, you may freeze the arancini before or after frying. You may fry unfried frozen arancini until browned and crisp. If arancini have already been fried, bake at 400°F on a greased baking sheet until crispy and heated through.

Related Recipes:

bissli pizza wheels
Pizza En Croute
jalapeno poppers
broccoli parmesan poppers

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Smashed Tater Tots with Greek Yogurt Ranch

I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!

Smashed Tater Tops with Greek Yogurt Ranch

1/2 bag frozen Tater Tots
1 cup Greek yogurt
1 frozen cube dill (or 1 tbsp fresh)
1 frozen cube basil (or 1 tbsp fresh)
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp onion powder
1 clove garlic, minced
1 tsp fresh squeezed lemon juice or vinegar (I used red wine vinegar)
1/2 tsp salt
pinch red pepper flakes or freshly ground black pepper
1/2 tsp honey, optional

Method:

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. spread the tater tots out on the tray and bake for 10 minutes. Cover the tater tots with another sheet of parchment paper and press a second sheet tray over the tots to flatten them (make sure they are spread apart before smashing). You can bake a second time at this point, or, if you prefer to have them thin, use the bottom of a glass or measuring cup to flatten further.

Bake a second time until extra crispy, about 10 minutes.

While the tater tots are baking, mix the ranch ingredients. Dip and enjoy!

 

Other Chip & Dip ideas:

parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips

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Chestnut Hummus with Herb Chestnut Oil

I have been making this recipe for years (I developed it back in 2013 to be exact), but it’s improved over the years (as my photography and styling have!). This new and improved silky smooth recipe is topped with an addictive herb and chestnut oil because flavored oils are all the rage and it really takes it over the top! Wishing you and yours a very happy, and elevated Thanksgiving!

Chestnut Hummus

2 3.5oz bag roasted chestnuts (such as Tuscanini or roast your own)
3 tbsp tahini paste
1 small clove garlic (roasted if you want it sweet!)
1/2-3/4 cup ice water
2 tsp fresh squeezed lemon juice
pinch of cumin or cardamom
1 tbsp extra virgin olive oil
kosher salt, to taste

Method:

Add all ingredients to a food processor or blender. Puree until smooth. Add water until desired consistency is reached. To serve, spread the hummus into a serving bowl and top with herb and chestnut oil.

Herb Chestnut Oil

3 sprigs rosemary, roughly chopped
4 sprigs thyme, roughly chopped
1 clove garlic, minced
3.5oz roasted chestnuts, roughly chopped
1/4 tsp red pepper flakes
kosher salt, to taste
1 cup olive oil

Method:

Add the rosemary, thyme, garlic, chestnuts, red pepper flakes and salt to a glass bowl. In a small saucepan, heat the olive oil just until heated but not smoking. Pour the hot oil over the herbs and chestnuts and stir.


Related recipes:

stuffed dates with chestnut cream
chestnut hummus with herbed pita chips
how to roast chestnuts

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