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Archive for the ‘Seafood’ Category

Skewered Bacon-Wrapped Scallops with Basmati Rice Tabbouleh

Posted in Fish, Grains, Seafood, Vegetables, tagged , , on September 11, 2011 | Leave a Comment »

Skewered Bacon-Wrapped Scallops with Basmati Rice Tabbouleh

This meal was one of my favorites I’ve made recently. I subscribe to Opera Girl Cooks, a blog that always has delicious, healthy recipes. While I admittedly don’t often make many of the recipes posted, I fell in love with her Basmati Rice Tabbouleh the second I saw it in my email (check out her Mango and Lime Lassi, as well. So good!)

Back to the Tabbouleh: I typed the ingredients into my grocery list (using the NOTES on my iPhone – the standard feature I can’t live without), and brainstormed about what else to serve. It didn’t take long for me to decide on jumbo scallops. I was craving seafood, but couldn’t interest myself in shrimp or salmon. But rich, buttery scallops seemed a perfect complement to the tabbouleh and my craving. This decadent meal was so flavorful, and even with the bacon, within the 500-calories I’m allowing for dinner.

SKEWERED BACON-WRAPPED SCALLOPS
Makes 5 skewers

  • Preheat oven to 425 degrees
  • Line a rimmed baking sheet with foil
  • Place a roasting rack on top of the foil to elevate the skewers
  • Rinse desired vegetables. I used:
    • 10 grape tomatoes
    • 4 pearl onions (for two of the skewers)
    • 6 mushrooms (for three of the skewers) – wipe mushrooms with a damp paper towel instead of rinsing under running water
  • Place whole vegetables in a bowl
  • Toss with:
    • 1 Tablespoon olive oil
    • Pinch of salt
    • Dash of ground pepper
  • Pat dry:
    • 10 jumbo scallops
  • If using wooden skewers, be sure to soak them thoroughly before using
  • On a paper towel, spread out:
    • 10 slices of Hormel brand fully cooked bacon
    • I like using fully cooked, because it crisps just enough when baking with seafood with no need to worry about overcooked fish with undercooked bacon. It also has less fat, and I just prefer using it over raw bacon since I only use bacon as an accompaniment and don’t want it’s flavor to overpower the featured dish
  • Wrap a jumbo scallop in one slice of bacon, skewer to hold bacon in place, then skewer two of your chosen vegetables, and repeat with a second bacon-wrapped scallop and two more vegetables
  • Place skewer on baking wrack, and continue until skewers are complete
  • Brush each scallop lightly with olive oil, sprinkle with salt and pepper
  • Bake for about 12 minutes
  • Turn skewers, brush lightly with olive oil, sprinkle with salt and pepper
  • Bake another 12-15 minutes or until scallops are just cooked through – do not overcook
    • You can press gently on the scallop to feel how firm the cooked scallop is – this is how I judge when mine are cooked, much like when cooking a steak
  • I baked mine for a total of 25 minutes
  • Serve with the Basmati Rice Tabbouleh for a healthy, flavorful meal

Skewered bacon-wrapped scallops with vegetables

Skewered Bacon-Wrapped Scallops with Basmati Rice Tabbouleh

I had a total of two skewers, but that’s a big serving. Jumbo scallops are very filling since they are loaded with protein. Next time I make these, I’ll probably put three scallops per skewer and make that one full serving.

The scallops were so rich and buttery, and the tabbouleh so fresh. It was a very filling and satisfying meal, but not one you’ll feel guilty after eating.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Shrimp Linguini with Feta and Dill

Posted in Pasta, Seafood, Wellness, tagged , , , , , on June 4, 2011 | 2 Comments »

Shrimp Linguini with Feta and Dill

A couple weeks ago, E was having a snack and wanted a book to look through while she was at the table. I handed her my new Real Simple dinner tonight: done! spring/summer 2011 issue of recipes from Real Simple magazine. Though not a subscriber, I’ve always been a fan of the magazine’s clean design, organizational tips, and recipes with very few ingredients. I met a woman back in April at one of the events I organized, and within 5 minutes we were talking about food and she was emailing me a recipe from Real Simple‘s website that she and her husband loved. She raved about it so much that when I saw this collection of recipes from the magazine at the grocery store checkout, I scooped it up without a second thought.

While flipping through the recipes, E asked if I would make a certain one for her. The recipe she chose was worth the cost of this recipe edition of the magazine! Everyone in the house was in love with it! My picture above does not do it justice, so don’t judge the recipe by that. Below is the version I made, which was ever so slightly different than the original.

SHRIMP LINGUINI WITH FETA AND DILL
(originally, Spaghetti with Shrimp, Feta, and Dill, pg 125, Real Simple Magazine dinner tonight: done! spring/summer 2011)

  • In a small bowl, collect the juice and zest of one large lemon. Set aside.
  • In another small bowl, snip/chop 2 Tablespoons fresh dill. Set aside.
  • In a medium, deep bowl, mix 6 ounces crumbled non-fat Feta with a drizzle of olive oil, 1 large clove minced garlic, and 1 teaspoon dried oregano. Set aside.
  • (original recipe called for 3 ounces plain crumbled Feta; I like mine seasoned with garlic and oregano)
  • Measure 1/4 cup olive oil and set aside.
  • Cook 16 ounces whole wheat linguini according to package directions.
  • (original recipe called for 12 ounces plain spaghetti, but I prefer whole wheat linguini)
  • While the pasta cooks, heat 1 Tablespoon olive oil in a medium deep skillet.
  • Add 1 pound peeled, deveined large shrimp seasoned with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, stirring until just cooked through.
  • Turn off heat and add the lemon juice and zest to the shrimp, stirring to coat shrimp.
  • Drain pasta.
  • Add shrimp, Feta, chopped dill, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the 1/4 cup olive oil to pasta and toss to combine.
  • Serve.

Shrimp Linguini with Feta and Dill

B and E had seconds of this pasta, they loved it so much. It always makes me happy when they go back for seconds for something so healthy! E graduated 5th grade yesterday and will be a 6th grader next year. I was very proud of her for picking a healthy, light, fresh recipe for me to make. Though she loves junk food too, the fact that she’ll pick a recipe like this and love it lets me know that she is on her way to making healthy food decisions later in life. :-)

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Valentine’s Weekend Menus

Posted in Baked Goods, Breakfast, Fish, Pasta, Seafood, tagged , , , , , , on February 13, 2011 | Leave a Comment »

Who needs one day when you have a whole weekend to nourish and spoil your family? I prefer a culinary weekend full of sweet and savory memories. Starting off with:

FRIDAY, FEB 11
DINNER
PORK AND APPLE HASH
Chosen, prepped, and mostly cooked by my soon-to-be 9-year-old stepdaughter – what a treat!

  • Chop one pound pork cutlets – I had pre-cooked ones on hand – and 1 gala apple, peeled.
  • Heat 1 Tablespoon oil in cast iron skillet.
  • Add pork and stir. Add chopped apple and stir together.
  • Add 1 bay leaf and stir occasionally.
  • Add about 3/4 cup or so of water and let simmer over low heat until liquid evaporates.
  • Remove bay leaf; salt and pepper to taste.

I had a Morning Star chicken patty since I don’t eat pork. Served with: Brown Rice and Sauteed Asparagus.
My favorite memory of this meal will always be that B picked out each dish, did all the chopping, all the mixing, and basically created a meal out of ingredients on hand, made with love for her daddy, with my supervision.

Brown Rice

SATURDAY, FEB 12
BREAKFAST
BROWN SUGAR WHOLE WHEAT OATMEAL PANCAKES

  • Soak 3/4 cup quick-cooking oats in 3/4 cup buttermilk for 10 minutes (if no buttermilk, put 1/2 Tablespoon apple cider vinegar in measuring cup and fill with milk of your choice to make 3/4 cup).
  • In a large bowl, sift together 3/4 cup whole wheat pastry flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 teaspoon salt.
  • Add 1 large egg, 2 Tablespoons melted margarine, 2 Tablespoons brown sugar, and the oat/milk mixture to the dry ingredients with an additional 3/4 cup plus 2 Tablespoons buttermilk (or the milk of your choice mixed with apple cider vinegar like above) and mix well. Batter will be thin.
  • Pour 1/4 cup-fulls onto heated griddle or large non-stick skillet.
  • Cook until the undersides are just golden-brown (these won’t bubble as much as other pancakes do when they’re ready to flip).
  • Flip and cook other side, then serve with either fruit, powdered sugar, or like we did, with butter pecan syrup.

I don’t like pancakes, but I LOVE, LOVE, LOVE these pancakes, especially when the kids help me make them ;-) They are heart-healthy, heart-warming, and sweet enough for any Valentine.

Pancakes

DINNER (the fancy Valentine’s dinner)
LOBSTER WITH PARMESAN GARLIC SAUCE OVER WHOLE WHEAT EGG NOODLES

  • Thaw one 1-pound package of pre-cooked lobster meat, diced to bite-sized pieces.
  • In a saucepan, heat 1 cup soy milk with 1/4 cup margarine, and 2 cloves minced garlic.
  • In a measuring cup, whisk together 1/4 cup soy milk, 3 Tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Once milk in saucepan is heated through and starting to simmer, pour in flour mixture, whisking to combine.
  • Cook for about 5 minutes or until the sauce begins to thicken.
  • Pour in 3/4 to 1 cup shredded Parmesan cheese and stir to combine. Thin with soy milk if needed.
  • Add 1 cup frozen peas and the chopped, thawed lobster and heat through.
  • Serve over whole wheat egg noodles.

WHOLE WHEAT FOCACCIA BREAD

  • In a large bowl, mix together 2 3/4 cup whole wheat pastry flour, 1 teaspoon salt, 1 teaspoon sugar, 1 Tablespoon active dry yeast, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1 pinch ground black pepper.
  • Mix in 1 Tablespoon vegetable oil and 1 cup + 2 Tablespoons warm water.
  • When dough comes together, turn out onto lightly floured surface and knead until smooth and elastic.
  • Pour 2 Tablespoons olive oil in large glass bowl, add dough, and turn to coat with oil.
  • Cover with damp towel and store in a warm place for 40 minutes to an hour, or until dough has risen.
  • Punch down, place on parchment lined baking sheet, and use fingers to spread into a 1/2-inch thick rectangle on parchment.
  • Brush with olive oil, sprinkle with Parmesan cheese, and bake at 450 degrees for 15 minutes or until top is golden brown.
  • Serve warm with seasoned olive oil for dipping.

The girls felt fancy with this meal, eating lobster, dipping their straight-from-the-oven bread in seasoned olive oil, and drinking sparkling white grape juice. I love making them fancy dinners at home that we can share at the table while they drink their kid-friendly bubbly.

Whole Wheat Focaccia

SUNDAY, FEB 13
BREAKFAST
HUEVOS RANCHEROS
A breakfast for my hubby.

  • Heat canned charro beans and canned ranchero sauce in separate saucepans.
  • Warm corn tortillas in the microwave wrapped in damp paper towels.
  • Cook eggs over easy in a skillet. From there, it’s all assembly:
  • Pour a bit of ranchero sauce on plate,
  • Top with corn tortilla,
  • Pour more ranchero sauce over that and sprinkle with Monterrey Jack cheese,
  • Top with egg,
  • Serve with the charro beans on the side.

LUNCH
Hubby hit the spot with Z’Tejas take-out. I had the Southwestern Caesar Side Salad with a half order of the Shrimp and Guacamole Tostada Bites. This meal always makes my heart melt, I love it so. Such a sweet hubby to treat me to my favorite by bringing it home so I didn’t have to get out of my pj’s ~ he knows how I love my lazy Sundays. Hubby had the rest of the Tostada Bites and a Steak Burrito, while the girls split the children’s Chicken Tacos with a side of cornbread. Mmmmm…

Shrimp Tostada Bites
DINNER
BROILED SALMON WITH MUSTARD DILL SAUCE

  • Line baking dish with foil and spray with cooking spray.
  • Place 1 1/2 pound salmon in the dish and season with salt and pepper.
  • Mix 1/4 cup melted margarine with juice from 1/2 lemon; pour over salmon
  • Bake salmon at 450 degrees until cooked through, 10 minutes per inch of thickness.
  • TO MAKE SAUCE:
  • Mix 2 Tablespoons Dijon Mustard, 1/2 cup olive oil mayonnaise, juice from 1/2 lemon, and chopped fresh dill to taste.

We served this with steamed broccoli and the rest of the Focaccia bread from the night before. I lucked out on the stepdaughter lottery, getting kids whose tastes are way more developed than mine ever was at their age. They love salmon and beg for it served with steamed broccoli all the time. So this was my last Valentine’s treat for them. Well, not my last. They have heart-shaped sandwiches to find in their lunches and little dark chocolate cookies ;-)

HAPPY VALENTINE’S DAY!

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Chimichurri Flank Steak, Cashew Shrimp, and other yumminess for dinner!

Posted in Family, Fish, Rice, Seafood, Vegetables, Wellness, tagged , , , , , on February 9, 2011 | Leave a Comment »

Chimichurri

SUPER BOWL SUNDAY, Feb 6: We had my dad and stepmom over for a triple header of dinner, dessert, and the Super Bowl. On the dinner menu: Chimichurri flank steak and salmon (My grocer quit selling the Chimichurri sauce shown above that I used to use, so I had to make my own at home, which is fine – it’s super easy: put the leafy parts of 1 bunch of parsley in a blender with 2 Tablespoons red wine vinegar, 2 – 3 crushed garlic cloves, 1 teaspoon or so of dried oregano, a dash of crushed red pepper, salt and ground black pepper to taste, and blend with extra virgin olive oil until it comes together. Add juice of 1/2 lemon, and adjust salt and pepper if needed. Place 1 to 1 1/2 pounds flank steak in a large plastic bag, pour chimichurri sauce in, seal, and marinate in refrigerator 4 – 6 hours. Make a second batch of chimichurri sauce and pour over 1 to 1 1/2 pounds salmon and marinate in refrigerator 4 – 6 hours. Line two baking dishes with foil, spray with cooking spray, and place salmon in one and steak in the other. Bake in oven preheated to 350 degrees – place steak in first and bake for 30 – 40 minutes for medium rare or until desired degree of cooking. After about 10 minutes of cooking steak, add salmon and cook 20 – 30 minutes or until it flakes easily with a fork.), roasted garlic mashed potatoes (Peel outer paper off one large bulb of garlic. Cut 1/4 inch of the top off to reveal cut ends of each clove. Drizzle with olive oil to coat. Wrap in foil and bake at 400 degrees for 35 – 40 minutes. Let cool, then remove the number of cloves needed. I used 5-7 cloves. Mash roasted cloves with a fork, then mash in to potatoes – I use the Ore-Ida brand Steam n’ Mash potatoes from my grocer’s freezer section – with margarine and milk to desired consistency, then season to taste with salt and black pepper.) , and build-your-own-salad (My parents brought the goodies for this: Romaine, 3 different kinds of olives, feta cheese, crumbled plain goat cheese, cucumber, and tomatoes. I set out my mustard vinaigrette for the dressing.)  Dessert will be saved for a separate post ;-)
*Workout: NONE. Still hadn’t gotten back in to the workout routine.

Salmon in marinade

Monday, Feb 7: We had leftovers of the Super Bowl feast for dinner and lazily watched Torchwood while lounging on the couch.
*Workout: NONE. Still hadn’t gotten back in to the workout routine.

Tuesday, Feb 8: I love when I can make up delicious dinners as I cook them – Cashew Shrimp was easy, yummy, and totally worth adding to our rotation. I put 1 to 1 1/2 pounds of peeled shrimp (I love the bags of frozen, peeled shrimp that I can thaw in my refrigerator overnight – see below) in my standard teriyaki marinade of one part hoison sauce, one part honey, two parts teriyaki sauce before going to work so it could marinade all day in the refrigerator. Once I got home, I combined 1 cup brown rice with 2 cups water in a 2-quart microwave safe corningware dish – microwave at 100% for 5 minutes, then 50% for 30 – 35 minutes (I love making rice this way because it frees my stovetop and I have no starchy pans to scrub). When the rice has about 15 minutes remaining, line a 9×13 baking pan with foil, spray lightly with cooking spray, and place the shrimp in the pan – discard the marinade. Bake at 400 degrees for 10 – 12 minutes or until just done. Also, add about 1/2 cup of frozen sugar snap peas to rice and continue cooking in the microwave until rice is done and snap peas are heated through (I had leftover snap peas that I just threw in there, so you could use any veggie you had on hand). Once all is cooked, add the shrimp to the rice, sprinkle with crushed red pepper and soy or tamari sauce to taste, and mix well. Plate, and sprinkle with cashews. YUM!!!
*Workout: Jillian Michael’s 30 day shred, level 2, with 5-pound weights. Finally back in to the groove!

Shrimp

Wednesday, Feb 9: My grocer sells a variety of fish that are preseasoned with flavored crumb toppings. I love them because all I have to do is heat the oven, bake the fish, and serve it with a quick-cooking veggie and voila – dinner. Tonight, we had the Tortilla Crusted Tilapia – a crumb topping with tortilla, chipotle, and lime. Served with broccoli slaw and leftover roasted garlic mashed potatoes, it made for a very quick but healthy and satisfying meal.
*Workout: 35 minutes on the elliptical machine, changing the intensity between levels 3, 5, and 7 every few minutes to double the calories burned. Later in the afternoon I spent 45 minutes practicing one of my favorites – restorative yoga.

Tortilla Crusted Tilapia

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Jan 29 – Feb 4 Dinners

Posted in Fish, Pasta, Pizza, Salad Dressing, Seafood, Uncategorized, Vegetables, tagged , , , on February 8, 2011 | Leave a Comment »

 

I usually post dinners for the week to come, but this last week there was a problem. I had no computer! My amazingly talented computer expert of a hubby had my beloved Mac for a few days to upload the contents of the hard drive to the server, wipe the laptop clean, install the latest operating system, iLife, and Office for Mac 2011, and then reload my photos, music, and recipes to the laptop. Luckily, it was a success! Unluckily, it meant I was computer-less for most of the week. Then our internet decided to not work. But, we’re back online.

Clean House

Dinner Menus for January 29 – Feb 4, 2011
*Note: I didn’t work out all this past week due to long days at work and a general lack of motivation. Sometimes, a week-long break is what’s needed.

Saturday, Jan 29: Veggie burgers (Boca brand) with cheese tater tots (Ore-Ida brand, extra crispy, with sharp cheddar melted over). I thought we would have this on Friday, which is what’s noted on last week’s post. But since we only had one of the girls Friday, we played it easy with pizza delivered from Austin’s Pizza (I had whole wheat crust, alfredo sauce, with sliced tomatoes and fresh basil for my pizza) on Friday.

Spinach Alfredo Pizza

Sunday, Jan 30: Spinach Lasagna, with a recipe from allrecipes.com that I changed just a bit: (In a large pot, heat 1 Tablespoon olive oil. Saute 1/2 finely chopped onion. Add 1 10-ounce package thawed chopped spinach, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 2 cloves minced garlic and continue to saute a few minutes. Add 32 ounces spaghetti sauce – I used tomato basil flavored – and 1 1/2 cups water. Simmer 20 minutes. In a medium bowl, combine 2 cups nonfat cottage cheese, 8 ounces shredded mozzarella, 1/4 cup grated Parmesan, 1/4 cup dried parsley, 1/2 teaspoon salt, 1/8 teaspoon ground pepper, and 1 egg. In a baking dish, cover bottom with a bit of spaghetti sauce. Line uncooked whole wheat lasagna noodles over sauce. Top with some sauce, line another layer noodles. Top with sauce, then 1/3 cheese mixture, then noodles. Complete 2 more times for 3 layers. Top with an additional 6 ounces plain spaghetti sauce. Bake at 350 degrees, covered with foil, for 55 minutes. Uncover, add a sprinkle of mozzarella, bake another 15 minutes. Let sit 10 minutes before serving.) We loved this lasagna recipe.

Monday, Jan 31: Oven-fried tilapia (Coat tilapia with thin layer plain Greek yogurt. Season cornflake crumbs with garlic and herb Mrs. Dash, bake in greased baking dish at 400 degrees 25 minutes or until cooked through), homemade mac & cheese using this recipe from Everyday Health (Cook 8 ounces whole wheat pasta according to directions. In a medium saucepan, heat 1 1/2 cups milk until simmering. Whisk 1/4 cup milk with 3 Tablespoons flour, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/8 teaspoon ground pepper. Pour flour mixture into simmering milk and whisk until thickened. Add 1/2 cup shredded cheddar and 1/4 cup shredded Parmesan and whisk until smooth. Drain pasta. Pour sauce over pasta and stir to mix.), and sauteed asparagus (frozen asparagus sauteed in a medium skillet in 1 1/2 teaspoon Earth Balance butter). This was a nourishing meal for two kids who spent half the day at the doctor’s office, one with a sinus infection and one for just a physical.

Asparagus

Tuesday, Feb 1: Honey Chipotle crusted salmon (My grocer sells these pre-seasoned with a honey chipotle crumb topping on the fillets. All I have to do is bake.) over a bed of spring mix greens tossed in mustard vinaigrette (Combine 2 Tablespoons red wine vinegar, 2 finely diced shallots, 1 clove minced garlic, and 1/4 teaspoon salt in small bowl. Whisk in 1 Tablespoon Dijon mustard, 2 Tablespoons olive oil mayonnaise, and 1/3 cup extra virgin olive oil. Add in black pepper to taste, 1 Tablespoon dried chives and 1/2 Tablespoon dried parsley. Stir to combine.)  This is one meal that part-way through, my hubby turned to me and asked, “do you remember the recipe for this one because it’s awesome!” And this was so easy and fast to put together – a must since I don’t get home until close to 7:00 most nights of the week.

Wednesday, Feb 2: After a cold, stressful, long day at work, we ordered Mama Fu’s delivery. I had orange peel vegetables with brown rice, with a bit of crushed red pepper added in. The delivery guy thought our Rottie-mix pup was adorable in his training session of “not running out the door when the front door’s open for the delivery guy.”

Thursday, Feb 3: Potato crusted cod (Again, my grocer sells these pre-seasoned fillets so all I have to do is bake.) with sauteed zucchini, yellow squash, and onion (Slice 2 zucchini and 2 yellow squash. Julienne 1/2 onion. Heat 1 Tablespoon olive oil in large, deep skillet. Add onion and saute a few minutes. Add zucchini and squash and saute a few minutes more. Add 2 cloves minced garlic and cook another minute. Add 1/4 cup water, cover, and simmer for 10 minutes or until tender.)

Squash & Zucchini

Friday, Feb 4: SNOW DAY!! No work for me! So, we had frozen pizza night – I had Kashi brand margherita pizza while hubby had a Digiorno supreme. If I could have pizza every night, I probably would. I love pizza.

Saturday, Feb 5: The mainstay of Morning Star nuggets, a repeat of the mac & cheese but better (same as above, but instead of 1/4 cup Parmesan, I added 1/2 cup grated Manchego cheese, an extra teaspoon or so of Dijon mustard, and another 1/2 teaspoon salt.), and steamed sugar snap peas (Frozen ones I steamed in the microwave.). This meal is just so easy to make for the kids because they love it. Dessert was a treat of brownie pops I made from scratch – more on those in a later post. ;-)

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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