Notes about Recipes in this book

• Crab salad melts

  • mharriman on October 30, 2019

    With leftover East coast crab meat to use up quickly, I decided to try this crab melt recipe, a sandwich I was looking to approximate from a favorite Oregon beach restaurant I used to visit decades ago (since then closed). This one makes a much healthier sandwich because of the limited and low fat mayo and the minced vegetables. The one I loved was mostly or only crab meat and was generously covered in a rich cheese sauce. It was also made with Dungeness crab. So, this one wasn’t terribly reminiscent of it, but it was still pretty good. Changes: topped with sharp cheddar instead of Swiss and omitted the scallions since I didn’t have any on hand.

• Chinese braised mushrooms & tofu

  • mharriman on February 06, 2023

    After prepping and setting out all measuring spoons and 12 ingredients,, the actual cooking was quick. I made brown Jasmine rice in my rice cooker while I was prepping and cooking the mushrooms and tofu. The mushroom broth helped the flavor a lot and we loved the mushrooms in it. Overall, My husband and I liked the dish but not being super huge tofu fans, I probably won't put the recipe in our rotation.