Wednesday, November 23, 2011

Apple Pie

2 refrigerated pie crust (found by the cookie dough not in the pan)
4 apples (i used 2 green golden and 2 jonathans) peeled and sliced super then. (this is important)
1/2 cup all purpose flour
1/2 cup white sugar
1 cup brown sugar (not packed)
1 tsp cinnamon
1 tsp vanilla extract
2 tablespoon butter

Preheat oven to 375 degrees. Gently toss apples with flour, sugars, cinnamon, and vanilla until coated.
Lay one pie crust over pie dish. Dump apples into pie dish. Crumble 1 tbs of butter on top of apples and cover with other pie crust. Crimp edges with finger and rub 1 tbs melted butter on top. Carefully slice at least 2 slit in top to let steam escape.
Loosely cover with aluminum foil to prevent burnt edges and bake 20-25 minutes. Remove foil and bake another 20-25 minutes until golden brow.
Let rest, but best served warm.

Tuesday, November 22, 2011

Wild Rice Crab Cakes

Light Crab Cakes only 180 calories per crab cake
Servings: 2
Cooking time: 15 minutes

1/4 cup Uncle Ben's Wild Rice (picture below)
1 8oz  crab claw meat, drained and shell pieces removed
Heaping 1/4 cup dry breadcrumbs
1/4 tsp onion powder
2 Tbs light mayonnaise
1 tablespoons Dijon mustard
1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
Pinch ground red pepper
Pinch teaspoon black pepper
1 large egg 
2 teaspoons olive oil

Combine cooked wild rice, crab, and next 11 ingredients in a large bowl. Divide the mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 4 minutes or until golden. Repeat procedure with remaining oil and patties.