Crab Rangoons!

Actually, this is a recipe I know how to make and make VERY WELL – just ask my co-workers who’ve benefited the most from this recipe.

A couple of things that make this recipe great are

1.  I bake the rangoons and not deep fry them

2.  Use low-sodium and light ingredients.

When I first made this recipe, it took me an hour to prepare from cutting up and assembling the ingredients, to cooking everything together and then finally filling each wonton wrapper and arranging them on the pan.  That hour did not include the extra 15 minutes it needed to bake.

So, when I decided to make the rangoons this week, from start to finish it took  me 30 minutes.  Not bad, huh?

And here is my final product…

Needless to say, my co-workers flocked to my cubicle to moment I set them out.  I didn’t even have a chance to send out the email to let everyone else on the team know and they were 75% gone.

Hm, I need to revisit the basic economics of supply and demand when it comes to the crab rangoons at work.

eat and be well!

With the Lent season kicking off on Ash Wednesday, it gave me a reason to start cooking again with seafood.

As the only person in the household who actually enjoys seafood in various forms – especially sushi – I was particularly happy to be trying new seafood recipes.

I made a salmon with vegetables (carrots, mushrooms and watercress) baked in parchment.

Here are the results:

…coming out of the oven (please don’t mind the overly burnt jelly roll pan)…

…and then the final touch of dressing my “pseudo-designer” dish…

…of course, Baby was watching me eat so she had to try some for herself…

…her verdict, “Mmmmmmmmmmmm!”

Awesome, I’ve converted someone in my household to enjoy seafood as much as I do!

eat and be well!