Before Christmas I mentioned my love of holiday traditions, but I realized the other day that I forgot one – new year’s resolutions. For a long time I never made any. They seemed like a cliche and I assumed that even if I did make one, my follow through would be poor.
Then in 2007 shortly after the holidays I found myself feeling down about some post-college weight gain. My boyfriend at the time suggested I make a new year’s resolution. So we sat together on his couch committing not only our new year’s resolutions to paper, but also a detailed action plan of how we intended to keep them, complete with mini-goals and steps. (That relationship definitely brought out my more detail oriented, geeky side.) We took turns reading our resolutions aloud and it seemed to make them feel more tangible and concrete and much less fad like. It turned out to be pretty effective. I lost over 15 pounds that year.
Five years later the relationship is long gone, but the tradition stuck. I’ve had various resolutions over the years ranging from organization to minimizing stress and for the most part, I’ve followed through. This year I have a collection of resolutions that are for the most part, small.
Which brings me to the point of this post. One of my food-related resolutions is to waste less and to be more inspired by what I have on hand.
Last year I did a pretty good job organizing my kitchen including my refrigerator/freezer and my pantry (featured above, though though it has grown since then). But organization or not I’ve still been terrible about using things before they go bad. The other day I discovered an entire tin of Matcha Powder that expired in 2009. It was never opened and still bore it’s outrageous $8.00 price tag. I’ve definitely had produce, condiments, and sometimes even cheese suffer similar fates. So this year, I want to stop hoarding and eat through more of what I have.
To kick things off, I opted for something simple. When rummaging in my freezer I found some homemade bacon I’d made awhile back and decided to morph it into a BLT.
I made mine a touch more sophisticated with the addition of some crab salad. It has a creamy avocado dressing (It turned my filling a light green though you cannot tell in the photo.) and diced apples for crunch. Ever since having apple in a sushi roll a few years ago I’ve been smitten with how well it pairs with seafood and shellfish and this sandwich is no exception. It really echos the inherent sweetness in the crab meat and also offsets the richness of the bacon and avocado dressing.
Overall it’s a perfect sandwich when you’re craving the balanced marriage of texture and flavor.
I used claw crab meat to keep costs in check since this was an everyday sandwich for me, but you could easily upgrade to jumbo lump crab meat or even lobster meat if you’re feeling a bit fancier. Just be extra careful not to break up the meat when mixing it in with the dressing. If you buy jumbo lump you should get what you pay for!
-Flesh of 1/2 an avocado
-2 tablespoons each greek yogurt (I used fat free)
-2 tablespoons mayo (I used reduced fat)
-1 tablespoon lime juice
-1/2 serrano chili, ribs and seeds removed (or more to taste depending on desired heat level)
-8 ounces crab meat, drained and picked over for shells
-1/2 a small tart apple, cored and chopped
-1 teaspoon chopped chives
-Salt and pepper to taste
-8 slices bread, lightly toasted
-8 slices cooked bacon (I love this method.)
-4 lettuce leaves
-8 Roma tomato slices
Combine avocado, greek yogurt, mayo, lime juice and chile in a food processor. Blend until thoroughly incorporated, scraping down sides of the bowl as necessary. In a medium bowl combine avocado mixture, crab meat, apples and chive. Fold gently to avoid breaking down the crab meat.
Assemble sandwiches by dividing the crab mixture up among 4 slices of bread. (I like to use a large cookie scoop as it keeps things even and pretty but a spoon is more than sufficient.) Top each with two slices of bacon followed by the lettuce leaves and tomato slices. Top with remaining slices of bread.