Crab Cakes

 

I wanted to try making some homemade crabcakes. My search indicated that Walmart had some canned crab. But upon my visit to the store, I discovered they were sold out. I decided to get some frozen crab legs, crack them open myself, and make the crab cakes.

Besides me getting some shells in the meat, this recipe was fantastic and I would definitely make it again. The flavor highlights the crab meat and the binding ingredients were just enough to hold it together, not “bready” at all.

Here’s the link to the crab cake recipe I used:

https://www.delish.com/cooking/recipe-ideas/recipes/a58704/best-crab-cakes-recipe/

IG: @abundanceofvegetables

YouTube short: Crab Cakes https://youtu.be/KpuQOihDho0

YouTube full video: Crab cakes https://youtu.be/v38VbemFcFY

Pickleweed

 

I participated in a group volunteer event that involved ridding up the shorelines of invasive species. Pickleweed was not one of the species we were on a mission to remove, but education on the landscape, history, and variety of fauna was given to the participants. It is quite interesting to learn about the history of the land and how it became what it is today.

Let’s get back to pickleweed. Pickleweed is an invasive shoreline succulent shrub. It is salty, crunchy, and can be compared to sea asparagus. It can be used as a topping in the same way capers are used. Several restaurants have started adding this plant to their dishes.

A fellow volunteer shared that she harvests, prepares, and eats pickleweed regularly and also makes it for friends. This is what sparked the idea for me to give it a try. I gathered some up after the work was done and prepared some to taste at home. 

My recipe is below. Also watch my YouTube video of the preparation.

Ingredients:

• Pickleweed
• Olive oil
• Ground black pepper 

Instructions:

1. Harvest pickleweed from the seashore.
2. Bring a pot of water to boil while you clean the pickleweed.
3. Remove sticks and stems and discard, keeping just the leaves.
4. Rinse well under cold water at least twice.
5. Drop cleaned pickleweed leaves in boiling water for 3-5 minutes.
6. While that’s boiling, prepare an ice bath. It’s just ice cubes and some water. This helps to stop the cooking process once they’re done.
7. Strain pickleweed and drop into ice bath.
8. Strain out ice bath.
9. Add olive oil and ground black pepper to your liking.
10. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short Pickleweed tuna sandwich https://youtube.com/shorts/gBbOiq8P824?feature=share

YouTube full video Pickleweed https://youtu.be/7IaSYqRhHqU

Thai Style Red Curry with Chicken and Vegetables

 

Ingredients:

1 long eggplant, sliced

1 zucchini, sliced

6 mushrooms, chopped 

3 oz bean sprouts

3 chicken thighs, sliced in strips

20 leaves Thai basil, picked off branches

2 T coconut oil

1 can coconut milk

2 T red Thai curry paste

1 T sugar 

1 T fish sauce

Instructions:

1. Rinse produce and prepare as listed above (slice, chop, pick leaves off basil branches).
2. Trim excessive fat off chicken and slice into strips.
3. Heat coconut oil in pot. Add red Thai curry paste and cook through until fragrant.
4. Add sliced chicken and stir fry for about a minute.
5. Add coconut milk, bring to boil, then turn down to simmer for about 15 minutes.
6. Add zucchini, eggplant, and mushrooms and simmer for another 15 minutes.
7. Add bean sprouts and basil and stir to get them heated through.
8. Add sugar and fish sauce and stir through.
9. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short https://youtube.com/shorts/8752ybMQFQg?si=qUJGctohdThn6uS5

YouTube full video https://youtu.be/iqk8I5TYA-E?si=sRBr2O8lTFMf_rYW

Balatong

Hello, guys! We picked some marungay fruit and leaves from the back yard. I cooked up some balatong with the leaves and diningding with the fruit.

Watch the backyard garden to table experience in my YouTube video linked below. I also cooked the fruit.

Here’s my balatong recipe.

Ingredients:

7-10 dried shrimp, soaked in water

1/2 c mung beans, rinsed 

1/2 medium tomato, sliced

1/2 small onion, sliced

2 T olive oil

2 T chopped garlic

2 cups water

1 t chicken bouillon 

1 T fish sauce 

1/2 cup marungay leaves

Instructions:

1. Soak dried shrimp in water.

2. Rinse mung beans well.

3. Slice tomatoes and onions.

4. Heat small pot and add olive oil.

5. Add sliced tomatoes, onions, and garlic and stir fry until slightly softened.

6. Add mung beans, water, chicken bouillon, fish sauce, and shrimp. Bring to a boil, then lower to a simmer.

7. Add water to adjust the consistency if you like it soupier. Simmer until mung beans are cooked, about 10 minutes.

8. Turn off heat. Add marungay leaves and stir in.

9. Serve with rice.

10. Enjoy!

Instagram @abundanceofvegetables

YouTube short https://youtube.com/shorts/F8mgidon0Rw?si=xXGoLlXqeFVkaDN-

YouTube full video https://youtu.be/ucls_XLNwi4?si=EDNSSSeaVEgyUZgu

Pasta Salad with Veggies

 

This pasta salad was a perfect menu item for my camping trip. I made it a couple days in advance, which gave the flavors time to marry together into the pasta.

I changed the veggies ups little, but here the recipe I used: https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

Instagram @abundanceofvegetables

YouTube short Pasta Salad with Veggies https://youtube.com/shorts/k-UfNXZVp0g?feature=share

YouTube full video https://youtu.be/HDYoDbA8s_g?si=plIF2igpCgWh5sy-

Zoodles and Pizza

 

Hello there! Here's a simple zoodle (zucchini noodles) recipe.  I spiralized the zucchini and tossed it up in a pan with some garlic, red pepper flakes, salt, pepper, topped it off with some feta, and served it with some pizza. Nom Nom!  Here's the recipe.

Ingredients:

• 1 zucchini
• 1/4 cup olive oil
• 5 garlic cloves, sliced
• 1 T red pepper flakes
• dash of salt
• dash of cracked black pepper

Instructions:

1. Rinse zucchini and slice ends off.  Spiralize into noodles shape.
2. Slice garlic.
3. Add olive oil to heated pan.  Add pepper flakes, garlic, salt, and pepper.  Stir to let oil get infused.
4. Add zoodles, tossing to lightly cook through.
5. Serve with a side of pizza or whatever you like and enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/lu302fzXJhg?si=AnJXDXK-zkNhUMdj

YouTube full video: https://youtu.be/MVpLkEG8kug

Onion Celery Burgers with Cauliflower Rice and Salad

 

I added some celery to my beef burgers to veggie it up and had it with some cauliflower rice and romaine salad. It was quick and easy. Here is the recipe.

Ingredients:

• 1 lb ground beef 
• 1 stick celery, chopped
• 1 packet dry onion soup mix
• 1 T olive oil 
• 1/2 large onion, sliced 

Instructions 

1. Prepare ingredients as listed above (chop slice).
2. Mix ground beef, celery, and onion soup mix together. 
3. Divide into four sections and form into balls.
4. Add oil to a heated pan.
5. Press beef bell into patty and cook to your liking.
6. Add sliced onions to same pan and stir fry until translucent.
7. Serve with your sides. 
8. Enjoy!

IG: @abundanceofvegetables

YouTube short:https://youtube.com/shorts/0teMR9OBSYQ?feature=share

YouTube full video: Onion Celery burgers with cauliflower rice and salad https://youtu.be/gN1XGbn4ETw

Lettuce Prep

 

Prepping romaine lettuce so it’s ready to make salads for the week.

IG: @abundanceofvegetables

YouTube short: Lettuce Prep https://youtube.com/shorts/TDxKToLFNQ0?feature=share

YouTube full video:  https://youtu.be/80KRkEY7mBk

Red Curry with Chicken and Baby Corn

This is my take on a creamy coconut Thai curry chicken. 

I used brown sugar instead of rock sugar and the premade Thai red curry paste. My main picture doesn’t include the turn Thai basil and bean sprouts, but I did enjoy it with some of those. I’ve also seen other types of vegetables in curry but these are what I had on hand.

Ingredients:

• 3-4 boneless, skinless chicken thighs, sliced
• 1 can coconut milk
• 3 Tablespoons coconut oil
• 1 Tablespoon red Thai curry paste
• 1 can baby corn
• 1 Tablespoon brown sugar
• 1 Tablespoon fish sauce

Instructions:

1. Prepare chicken by removing excess fat and slicing into strips.
2. To a large, heated saucepan, add the coconut milk, coconut oil, and curry paste. Heat through and break paste down in the liquid.
3. Add chicken, stir, and let cook.
4. Add baby corn, sugar, and fish sauce.
5. Taste and add more fish sauce if you’d prefer it saltier. One Tablespoon was enough for me.
6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Red Curry with Chicken and Baby Corn https://youtube.com/shorts/nt0Nmxa_4to?feature=share

YouTube full video: Red Curry with Chicken and Baby Corn https://youtu.be/t3T41rW7jII

I also brought some for lunch the next day. Yummy!

Beef Curry with mixed Vegetables

 

Ground beef was on sale at Safeway for $2.50/lb. I got about 12 lbs. I like to take advantage of the sales, pack it into one-pound portions , and freeze them. On this day, I made some curry with vegetables using ground beef as the protein. I had it with a side of cauliflower rice to try and keep it low carb. Here’s the recipe.

Ingredients:

• 1 lb ground beef
• 1/2 onion, chopped
• 3 cloves garlic, minced 
• 2 inches ginger, minced 
• 2 T Worcestershire sauce 
• 2 T ketchup 
• 1 bag frozen mixed vegetables 
• 2 t chicken bouillon 
• 3 cups water
• 3 blocks curry flavor

Instructions:

1. Brown the ground beef.
2. Prepare the onions, garlic, and ginger (chop, mince).
3. Once beef is browned, add onions, garlic, ginger, Worcestershire sauce, and ketchup. Stir and cook until onions are translucent.
4. Add frozen mixed vegetables, bouillon, water, and curry blocks. Dissolve blocks and bring to a simmer  to make ensure the frozen veggies have heated through.
5. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Beef Curry with Mixed Vegetables https://youtube.com/shorts/IsYvO9Jdr-o?feature=share

YouTube full video: Beef Curry with Mixed Vegetables https://youtu.be/jOO8R1KOjbQ

Low Carb Beef and Spinach Enchiladas

I attempted to make this low carb by making tortillas with flax meal instead of using regular flour or corn tortillas. It tasted great but my decision to try to make it low carb gave it an unexpected texture that I didn’t particularly enjoy.

I also couldn’t find any enchilada sauce in my local Walmart that day so looked for a recipe. This dish was a mixture of several recipes combined. Overall it was way too much work to modify this recipe to make it low carb. See links below.

I used a homemade enchilada sauce recipe I found online and doubled it. Here’s the link to the original recipe: https://cookieandkate.com/enchilada-sauce-recipe/

Here’s the link the the recipe I used for the tortillas: https://thethingswellmake.com/low-carb-paleo-tortillas-with-flaxseeds-and-eggs/

Here’s the link to the spinach and beef enchiladas recipe:

https://www.bettycrocker.com/recipes/spinach-and-beef-enchiladas/a5991a2c-f22e-4867-a65a-36aa1bef90db

IG: @abundanceofvegetables

YouTube short: https://youtu.be/S_uO2lEfWWc

YouTube full video: Low Carb Beef and Spinach Enchiladas https://youtu.be/mbgFV9qet5o

Tofu with mixed veggies

 

I think I was following a recipe and modified it a bit. I’m just not sure what recipe I was following because I can’t find it. The original recipe didn’t ask for it to be air fried, but I wasn’t in the mood for super soft tofu. Here’s what I did. Turned out okay, but I’d prefer the tofu even drier and with more texture.

Ingredients:

• 1 block tofu
• 4 Tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder 
• 1 Tablespoon sesame seeds
• 2 Tablespoons white vinegar
• 1/4 c low sodium soy sauce 
• 1 Tablespoon sesame oil
• 1 Tablespoon honey
• 1 cup water
• 2 inches ginger, sliced
• 2 cloves garlic, chopped
• 2 T corn starch 
• 1/4 c water
• 1/4 c chopped green onion
• 1 bag frozen mixed veggies
• Sesame seeds and hot chili oil for garnish

Instructions:

1. Open tofu, place on a pan lined with paper towel.
2. Add another pan or plate on top of the tofu and add something to weigh it down. This will help squeeze the liquid out.
3. Prepare the sauce. In a little pot add the brown sugar, ground ginger, garlic powder, sesame seeds, white vinegar, soy sauce, sesame oil, honey, water, ginger, and garlic. Bring to boil.
4. Prepare the cornstarch slurry. Add cold water to cornstarch and stir until lumps gone.
5. One sauce is boiling, turn off heat, add slurry, and stir. Add green onions and stir in. Reserve about 1/2 cup for the veggies.
6. Slice tofu into cubes and place in baking pan.
7. Pour sauce over tofu and Airfry for 20 minutes at 400 degrees.
8. Pour mixed veggies in pan. Stir fry with sauce reserved from earlier until heated through.
9. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Tofu with mixed vegetables https://youtu.be/SEdGRlz3Yuk

YouTube full video: Tofu with mixed veggies https://youtu.be/kJxpjcIdsEI

Pumpkin Rice Cakes

 

I got a couple Kabocha pumpkins from my father’s garden and decided to try making these pumpkin cakes. They kind of remind me of jin dui, which is a fried mochi ball coated in sesame seeds and stuffed with black bean paste. Jin dui is actually more delicious than these. But their fried, so of course is is. I used toasted coconut instead of sesame seeds and cooked on a dry heated pan.

Here’s the original recipe: https://theplantbasedwok.com/chinese-pumpkin-cakes/

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/4w_q5qWlQg8?feature=share

YouTube full video: https://youtu.be/vc-JwplrDzU