Cajun Crab and Quinoa Cakes

This is a really good recipe I got out of a magazine--->Cooking Light. I have to share it because I think it's worth cooking. The cakes are baked not fried and the quinoa gives it a really wholesome flavor/texture. I've never made Crab Cakes before so I have nothing to compare them to except for now! I love love love them and the yogurt sauce is hot peppery goodness... a bit spicy but nothing the yogurt won't cool down. I'm going to make these again and again and again. So here's the recipe: Cajun Crab and Quinoa Cakes

White Minestrone Soup with Fusilli

I made this soup the other day again for the second time. It was delicious!! Olivia gobbled it right up. Since it's now become a favorite in our household, I decided to post for all to take and make. Do it! I highly recommend making the fresh pesto.... oh so good on top. Enjoy y'all!

Here's the recipe! <----------this recipe has sausage in it but I made it with pancetta instead!!

INGREDIENTS

• 2 tablespoons EVOO, plus some for drizzling
• 1/2 lb pancetta 
• 1 bulb fennel, chopped, plus a handful of fennel fronds, chopped
• 1 large onion or 2 medium onions, chopped
• 4 cloves garlic, thinly sliced or chopped
• 1 bundle Swiss chard or 1/4 head cabbage, trimmedor cored and chopped
• A pinch of nutmeg, or to taste
• Salt and pepper
• A handful freshly grated Parmigiano Reggiano cheese, plus its rind, plus more for shaving at table
• 1 large fresh bay leaf
• 1 can white beans (14 ounces), drained and rinsed
• 6 cups chicken stock 
• 1 cup short fusilli pasta
• 1/2-2/3 cup frozen peas (a couple of small handfuls)
• A handful of parsley, chopped
• A handful of basil, torn or shredded

 pancetta!

 fennel and cabbage!

 fusilli

 fresh pesto!

 dinner is served!

gobble gobble