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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Summer Crab Rolls

Summer Crab Rolls

Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.

1/4 cup finely chopped Vidalia or other sweet onion
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 tablespoons butter, softened
12 (1-ounce) dinner rolls, cut in half horizontally
12 Boston lettuce leaves (about 1 small head)
6 plum tomatoes, each cut into 4 slices

Combine first 7 ingredients in a large bowl; toss well.
Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.
Yield: 4 servings (serving size: 2 rolls)

NUTRITION PER SERVING
CALORIES 320(23% from fat); FAT 8.3g (sat 2g,mono 1.2g,poly 3.2g); PROTEIN 22.2g; CHOLESTEROL 83.1mg; CALCIUM 132mg; SODIUM 696mg; FIBER 2.9g; IRON 3.4mg; CARBOHYDRATE 40.8g
David Bonom
Cooking Light, JUNE 2006

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