My Yummy Valentine ....

Although, truly in my heart of hearts I find Valentine's day to be a little more than cliche and corny, those that know me well know I love pretty much any excuse to be festive and creative and show love to my loved ones the best way I know how:  Home, Hospitality and Hugs! 


The only thing that I really like about Valentine's day other than a chance to snuggle up with the love of my life as it is so 'deemed' the day to do so (if you don't do it any other day of the year, then why have someone tell you that you should?), is the excuse to indulge in my absolutely favorite little cartoon creations.  Created by Jeff Thomas while still in high school, Pon & Zi are little watercolor stained embodiments of Love in Raw form.  I not only love that Jeff was in high school when he created these characters that blew up into Emo sensations, I also love that Jeff is standing up for who he is early in life and letting his individual star shine brightly, I hope it never dims!

I decided to host a little Valentine's dinner (very casual, very unplanned) on Monday night.  After going out on Saturday I really didn't think I wanted to do the hustle and bustle of dressing and dining after work, and it turned out to be a great opportunity to try out a recipe on my vegetarian gal-pal Danielle and my overworked, underpaid sister Grace in need of some serious pampering. 
On the menu :
Lump Crab Cakes sans Fat Overload
Roasted Vegetables tossed in a garlic and shallot dressing
Vanilla Zucchini Cupcakes (Courtesy of Cook Yourself Thin a favorite of mine)

I will be giving the recipes out step by step its important to know the timing process should you ever want to attempt the entire meal together.  The first thing I did was make the cupcakes - icing first, cupcakes, then let cool.  While cupcakes are in the oven, and the icing in the refridgerator I then began working the Crab Cake mixture together and then let sit in the refridgerator for at least 30 minutes per the directions.  During that time I prepped by Vegetables and since the cupcakes were finished, I then began to bake the veggies.  A little cleanup before guests arrive, and then I was ready to start working the Crab Cakes on the stove.  It all seemed to come together at the same time nicely, though I did create quite a mess!  I think if you love to cook and still want to on Valentine's Day, let your sweetheart do the dishes knowing that maybe you weren't so mindful of how many you were making.  I was actually quite impressed with how easily these seemingly tedious recipes came together and how quickly.  I was able to leave work, pick up some groceries, run a few miles and chat with my lovely Valentine's and still put this menu together by about 7:30 which was just about when we had scheduled it for.  My key to a perfect Valentine's Day:  Don't stress it, and just do whatever you and the loves in your life truly want to do, and keep that advice in mind the day after, and the day after that.  <3

Crab Cakes
Ingredients
1/4 Cup Red Onion Finely Diced
2 Tbsp Parsley Chopped
3 Tbsp Mayo (Preferably Olive Oil or Canola Oil Mayo)
2 Tsp Dijon or Spicy Brown Mustard
3/4 Tsp Old Bay
1/2 Tsp Worcestershire Sauce
2 Egg Whites Lightly Beaten
1 Lb Lump Crabmeat, drained and any shells discarded
1 1/2 C Panko Breadcrumbs
1 Tbsp Olive Oil
Cooking Spray (Preferably Olive Oil)

In a medium sized bowl, combine Red Onion, Parsley, Mayonnaise, Mustard, Old Bay, Worcestershire, and Egg Whites, add Crabmeat (fold gently to keep lumps from shredding too much).  Gently add half of breadcrumbs (3/4 Cup) and fold into mixture.

Use approximately 1/2 Cup to divide mixture into 6 portions.  Shape into about 3/4 inch patties.  Dredge patties in remaining (3/4 Cup) breadcrumbs.

Heat 1 1/2 Tbsp of oil in a medium skillet over medium heat.  Coat both sides of cakes with cooking spray.  Add crab cakes to pan 3-4 at a time and cook for about 7 minutes on each side (periodically move the pan from side to side to ensure the cakes do not stick).  Repeat with remaining Crab Cakes. 

Serve Immediately.

Roasted Vegetables
Ingredients
4-5 Carrots Peeled and Cut into 1/2 inch Size Chunks
10 Small Red Potatoes Cut into Quarters
4 Medium Shallots sliced lengthwise
1/8 Tsp Sea Salt
8 Oz Haricots Verts (green beans) trimmed
2/3 Cup Low Sodium Vegetable Stock
3 Cloves Garlic minced
2 Tbsp Shallots finely diced
2 Tbsp White Wine
2 1/2 Tbsp Butter

Preheat Oven to 450 degrees.  Ensure vegetables are scrubbed clean, pealed and cut as noted above.  Combine Carrots, Potatoes and Shallots in a roasting pan.  Coat with cooking spray and toss with salt.  Bake at 450 for 20 minutes, turning once.  Add Haricots Verts to pan, toss and bake an additional 10 minutes. 

While vegetables are baking, prepare sauce.  Add stock, shallots,garlic and wine in a small sauce pan and bring to a boil.  Cook until reduced to about 1/4 cup (approx 4-5 minutes) and remove from heat.  Add butter and stir, toss with vegetables once removed from oven in pan. 

Serve with Crab Cakes.

Frosted Vanilla Zucchini Cupcakes (Courtesy of Cook Yourself Thin)

Ingredients

Frosting
2 large egg whites

1/2 cup sugar

Pinch salt

1/2 teaspoon vanilla extract

Finely grated zest of 1/2 lemon

3 tablespoons unsalted butter, chilled and cut into cubes

Cupcakes

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1 1/2 cups coarsely shredded, peeled zucchini (about 2 small)



Frosting

Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl.

Set over (not in) a pan of simmering water.

Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.

Remove the bowl from the heat.

Using a handheld electric or standing mixer, set on high beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes.

Beat in the lemon zest, and add the butter cubes, a few at a time, beating until the butter is almost fully incorporated after each addition.

Beat until smooth – once smooth, take care not to over beat, or the mixture will get lumpy.

Let frosting set and cool in the refrigerator (at least 30 minutes) while making the cupcakes.

Cupcakes

Preheat the oven to 350˚F.

Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.

In a bowl, whisk together the flour and baking powder; set aside.

In another bowl, beat the eggs, sugar, salt and vanilla with a handheld electric or standing mixer until thick and light colored.

Beat in the zucchini on medium speed until fully incorporated.

Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating.

Use a 1/3 cup measure to spoon into the muffin cups.

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pans midway through baking.

Transfer cupcakes onto a wire rack, and cool completely before icing with the chilled frosting.

I added Pink Sprinkles and Pink foil cups for my adorable Valentines!