Seafood Pasta

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As it is growing colder in my new neck of the woods, my desire for comfort food increases. This seafood pasta is an easy win and is good for four servings. Since pasta can often  be heavy, I lightened the load with some fresh herbs and bright citrus. I also am a fan of heat and added some red pepper flake to spice things up. I went with a frozen bag of seafood from Trader Joe’s for my dish but of course fresh is always preferred. Check out the recipe below.

Seafood Pasta

Ingredients:

2 cups cooked pasta

1 lb mixed seafood (shrimp, scallops, calamari)

1/2 of a lemon

1/4 cup of white wine

2 tbsp butter

1/2 tbsp avocado or olive oil

1/2 tbsp red pepper flakes (a whole if spicy preferred)

1 cup diced onion

1 tbsp minced garlic

1/8 cup chopped parsley

Salt and pepper to taste

Directions:

  1. Defrost seafood and boil pasta ahead of time.
  2. Add oil to a medium-sized pan over medium heat.
  3. Slice onion in half and cut off one end. Peel off skin leaving on one end for stability then slice into strips before dicing.
  4. Peel and mince garlic and add both onion and garlic to the pan.
  5. Add seafood to pan and sir well for 2 minutes. Add wine and juice lemon seeded side up to deglaze pan and reduce heat.
  6. Add pasta and butter and seasoning and cook for an additional 3-5 minutes. Mix well then turn off heat.
  7. Rinse and chop parsley.
  8. Plate and top with parsley.
  9. Enjoy!

Hello Sheppard’s Pie

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I know it’s been a while since my last post. I made a life change and decided to go back to school full time. Who would have thought I’d be more busy in school than working full time?! But school or not, a girl has got to eat. While I have been cooking, I haven’t been posting so my goal is to get to a new normal schedule.

I’m starting with my take on Sheppard’s pie. Spoiler alert, this is not your mom’s Sheppard’s pie. It has elements of healthy with an infusion of vegetables and loads of flavor. My philosophy is the vegetables balance the butter that is absolutely required for the potatoes. This pan makes enough for 8 to 10 servings depending on if your into generous portions. Check out the recipe below. 🙂

Sheppards Pie

Ingredients:

2 lbs ground turkey

2 cups diced carrot

2 cups diced zucchini

1 cup of diced bell pepper

1 cup peas

3 cups diced onion

1/4 cup minced garlic

6 oz tomato sauce

2 tbsp tomato paste with Italian seasoning

1 tbsp red pepper flake

1 tbsp Italian seasoning

2 tbsp of garlic and onion powder

Salt and pepper to taste

4 cups of mashed potatoes

1/2 tbsp. avocado oil

2 tbsp. butter

1/2 cup of parsley (optional garnish)

Directions:

  1. Preheat oven to 350 degrees.
  2. Peel and dice 2-3 large potatoes and bring to a boil over high heat. Boil until potatoes can be pierced smoothly with a fork.
  3. Peel and dice onion. Add one cup to potatoes. Peel and mince garlic and add both to a medium pot over medium heat with oil.
  4. Peel and chop carrots and add to the pot with a splash of water to soften.
  5. Add ground turkey and brown with garlic and onion and carrots.
  6. While browning turkey, rinse zucchini, slice in half, then cut into strips before dicing. Rinse and dice bell pepper.
  7. Add diced zucchini and bell pepper to the pot. Open cans and stir in tomato paste, then add sauce and seasoning.
  8. Add peas then remove the pan from heat.
  9. Drain potatoes and onion and mash with butter. Add salt and pepper to taste.
  10. Add meat mixture to a oven-safe baking dish then add potatoes on top in an even layer. Bake for 20 minutes uncovered to firm up the mixture.

5-Minute Meal

 

Spinach and Chickpea Salad

Sometimes a 5-minute meal is called for and for those, salads are an easy go-to. The trick is to get creative to prevent food boredom. This salad is easy to pair with any fish or chicken you may have already prepared. I am also a fan of a little help from the store with wine such as smoked or pastrami style salmon, low sodium smoked turkey or boiled shrimp. Check out the recipe below and share your thoughts!

Ingredients:

1 cup chopped fresh spinach

½ cup chopped tomatoes

1 can of drained organic chickpeas

¼ cup of diced onion

2 tbsp. shredded basil

2 tbsp. chopped parsley

The juice of one lemon and orange

1 tbsp. garlic powder

1 tbsp crumbled feta

Salt and pepper to taste

Directions:

1.       Rinse and chop spinach and tomatoes and add to a medium bowl.

2.       Drain and rinse chickpeas if not low sodium.

3.       Finely dice onion and chop herbs. Add to the bowl.

4.       Juice citrus over bowl and add seasoning and feta. Mix well and enjoy.

Shrimp and Okra

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Shrimp and okra is a Southern Classic and a childhood favorite! With the random cold front, I was in the mood for something comforting. Though it’s early yet for farm fresh okra, I grabbed a pound of frozen okra from the produce stand to complement the Anna Marie Seafood shrimp I had from my local farmers market. My rule of thumb is pretty much a pound of each main ingredient: okra, shrimp and sausage. You can play with fresh stewed tomatoes from the market or use these quick tips for a quicker dish. This takes 30-45 minutes to make depending on the cook time or your okra, as some can be more slimy than others. Check out these tips below and enjoy!

Ingredients:

1 lb peeled and deveined shrimp

1 lb sausage

1 lb chopped okra (16oz)

1 14oz can stewed or diced tomato

1 14oz can tomato sauce

3 tbsp. fresh or dried Italian seasoning (thyme, rosemary, parsley, oregano blends)

1 tsp. cayenne 

2 cups chopped onion

6 cloves garlic

4 cups water 

Directions:

  1. Add chopped onion to a large pot over medium heat. Add chopped okra and 2 cups of water. Cook for 10 minutes.
  2. Slice sausage. Peel and mince or press garlic cloves and add garlic and sausage to the pot.
  3. Add seasoning, remaining water, tomatoes and sauce. Cook for 12-15 minutes.
  4. Add shrimp and additional water if needed. Let cook for another 5-7 minutes. 
  5. Serve over rice or stand alone.
  6. Enjoy.

Salad Inspiration

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This tasty salad was inspired by the beautiful Brussel sprouts that are in season at the Red Stick Farmers market. You just can’t go wrong with feta and balsamic in a salad! Grilled chicken or shrimp or really any protein of your choice would be a great addition to this salad. You can also add other seasonal fruit and vegetables such as lettuce, strawberries or peppers for some added nutrients and flavors. Check out the recipe below and share your thoughts!

 

Asparagus and Brussels Sprouts Salad

Ingredients:

2 cups shaved Brussels Sprouts

2 cups chopped asparagus

¼ cup dried cranberries

½ cup sliced onion

2 tbsp. chopped nuts (optional

2 tbsp. feta cheese

1/8 cup balsamic vinegar

1 tbsp. olive oil

½ tbsp. honey

3 cloves of garlic

 

Directions:

  1. Rinse vegetables. Peel and slice onion. Peel garlic.
  2. In a large bowl, add vinegar and honey and mix well to dissolve honey. Press in garlic or mince and add. Add sliced onion.
  3. Using a mandolin, thinly slice Brussel sprouts. If you do not have a mandolin, use a box grater. You want to break the sprouts down so that they are easier to eat.
  4. Add sprouts to the bowl. Trim asparagus by using one stalk and bending it to where it breaks naturally and trim the others the same length. This will help you avoid adding woody stems. Add to the bowl.
  5. Add cranberries, feta and nuts. Drizzle with olive oil, mix well.
  6. Enjoy.

 

 

Hearty Comfort

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With the hot and cold temperature fluctuations, I’ve found myself in need of a few comforting hearty meals to ward off the cold and to boost my immune system to prevent illness. One of my go-to dishes is smothered potatoes with sausage and peppers. It’s quick, easy and tasty. It also goes easily with pretty much any leafy green. Since I have plenty of greens to harvest, I sautéed some collards and mustards with fresh pressed garlic and apple cider vinegar to help break down the greens and make them tender. You can always add some sautéed chicken or fish for some added protein. Check out the recipe below and share your thoughts!

Smothered Potatoes Ingredients:

2 cups sliced red potatoes

2 cups sliced onion

2 cups chopped bell pepper

3 tbsp. grated, pressed or chopped garlic

8oz sausage (I used Tennessee pride)

1/2 cup water

1/2 tbsp dried herbs

Salt and pepper to taste

Greens ingredients:

3-4 cups of chopped greens

1/2 cup water

4 tbsp. grated, pressed or chopped garlic

1/2 tbsp. olive or avocado oil

Salt and pepper to taste

Directions:

  1. Place large pan over medium heat and brown sausage.
  2. While cooking sausage, rinse peppers. Peel and slice onion and chop peppers. Add to the pan.
  3. Rinse and slice potatoes. Press garlic. Add both to pan with water then add seasoning. Top and reduce heat to low for 10-12 minutes or until potatoes are tender.
  4. Rinse and chop greens (or use frozen).
  5. In a medium pot, add oil and garlic over medium heat.
  6. Add greens, water and seasoning then reduce heat and let simmer for 10 minutes.
  7. Plate both and enjoy!

Simple Meals

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Looking for a quick and light meal option? Check out this herbed citrus salmon topped with a mango avocado salad. I sautéed some greens to go alongside my fish since I chose the mango and avocado which are higher in carbs; however a nice rice pilaf or cilantro-lime rice would also make a great side or meal addition. Check out the recipe below and share your thoughts!

Serves 2

Ingredients:

1lb sockeye salmon

½ tbsp. herb blend (parsley, rosemary, thyme or any of your favorites)

Juice of half an orange

Juice of a lemon

1 mango diced

1 medium avocado diced

1 tbsp. fresh cilantro

1 tbsp. fresh parsley

Salt and pepper to taste

½ tbsp. olive oil

1 clove of garlic

Directions:

1. If preparing rice or side vegetables, start cooking it first.
2. Heat oil over medium heat in a large skillet.
3. Season fish with half the herbs, salt and pepper and place in skillet season side down. Let sear for 3 minutes.
4. While fish cooks, rinse mango. Slice mango off with skin toward the center to score into small squares and place in a small bowl. Repeat with all four sides.
5. Season second side of fish and flip before lowering heat. Add fresh orange juice and half of lemon juice around fish. (Do not pour on top or you could remove seasoning and sear).
6. Cut avocado in half, score into small squares then scoop out into the bowl with mango. Turn off fish and remove from heat.
7. Mince or press garlic into bowl. Rinse and dice fresh herbs and add to the bowl of avocado and mango. Add lemon juice and salt and pepper to taste. *an optional addition in a little cayenne for a kick.
8. Plate and enjoy.

Stewed Sockeye Salmon

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People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.

Stewed Salmon

Serves 4-6

Ingredients:

2 cans of 14.5 oz sockeye salmon 

1 can of stewed tomatoes 

1 5-7oz can of tomato sauce (no salt)

1 1/2 cups diced onion

1 tbsp. minced or pressed garlic

1/2 tbsp. olive oil

2 tsp. garlic powder

2 tsp. Italian seasoning

2 tsp. coarse black pepper

1 tsp. cayenne

Salt to taste (start with 1 tsp)

  1. If serving over rice, cook the desired amount of rice on the stove or in a cooker.
  2. In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
  3. Mince or press garlic and add to the pot. Add a splash of water. 
  4. Once onions have softened, open and add salmon, stewed tomatoes and sauce.
  5. Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
  6. Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
  7. Serve over rice and enjoy.

Bountiful Berries

 

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It’s that time of year again for strawberry season! I cannot get enough of this local, flavorful fruit and the opportunities to make new inspired creations. This past Saturday, I shared one such dish with a shrimp avocado and strawberry salad. Traditionally for such salads, I’ve added other seafood like crab and fruit such as mango. I decided to make a version using fresh strawberries from the Frank Fekete Farm, seafood from Anna Marie Shrimp and local microgreens from Westdome Nursery. The trick is to balance the sweet with savory additions like fresh garlic and herbs in the dressing. This tasty dish was well received and one that I’ve already made again. Check out the recipe below.

 

Shrimp, Avocado and Strawberry Salad

Serves 4

 

Ingredients:

1-1.5 lb(s). peeled and deveined shrimp

2 cups of chopped strawberries

3 cups of microgreens (Can also mix in salad greens)

2 large avocadoes

2 tbsp. chopped green onion

3 cloves of garlic

1 tbsp. local honey

4 tbsp. white balsamic vinegar

1 tbsp. olive oil

1 tbsp. Red Stick Spice garlic and herb (no salt)

1 tbsp. Red Stick Spice Roasted Onion granules

Pinch of Red Stick spice aged balsamic vinegar sea salt (or reg sea salt)

 

Directions:

  1. Peel and devein shrimp and set aside. Heat a large, non-stick skillet over medium heat.
  2. Add 2 tsp of each seasoning (minus salt) to shrimp and add to a hot skillet. Add a splash of water and sear for 3 minutes on both sides before removing from heat.
  3. In a medium serving bowl add vinegar and honey and mix until well blended. Add in oil.  Peel and press garlic in. If you do not have a garlic press, mince finely, then add to the bowl. Add in remaining seasoning. Mix well.
  4. Rinse and chop 2 cups worth of strawberries. Add to the bowl. Cut the avocado in half then score each half into bite-sized pieces before scooping into the bowl.
  5. You can chop shrimp or leave whole and add to the bowl. Rinse and chop green onion then add to the bowl.
  6. Add in micro greens and optional salad greens. You can also add in fresh herbs like parsley for an added layer of flavor. Mix well, serve and enjoy.

 

Thai Curry Cod

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While I’m usually a salmon girl, I like to explore other fish options like Cod to change things up. A good source of the favored omega-3-fatty-acids, cod is rich in other nutrients and is low in calories compared to grams of protein. In simplest terms, you get more bites for your bucks.

I baked the cod in green Thai curry sauce with the help of the ever interesting Trader Joe’s. I paired it with herbed rice pilaf with herbs from my backyard and steamed green beans for a balanced meal. Check out the recipe below and share your thoughts!

 

Rice Ingredients:

¾ cup of brown rice medley

1 ½ cups of water

¼ cup chopped parsley

¼ cup chopped cilantro

½ tsp sea salt

 

 

Ingredients:

~ 2 lbs. of frozen Cod (about 8 pieces)

¼ cup Thai curry sauce (any you prefer)

1 tsp sea salt

1 tsp cayenne

1 tsp coarse black pepper

1 tbsp. dried parsley

 

16oz frozen organic green beans

1 tbsp. curry sauce (optional)

Salt and pepper to taste

 

 

Directions:

  1. Bring  rice and water to a boil. Once boiling, reduce heat and cook for 35 minutes. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or foil. Drain fish and add to the baking sheet. Brush each piece with some of the sauce before adding remaining seasoning.
  3. With 25 minutes left on the rice, cover with foil and bake for 15 minutes. Remove foil and bake for an additional 7-10 minutes.
  4. In the last Add green beans to a microwave safe bowl. Season with salt and pepper and optional sauce. Cook for 2-3 minutes.
  5. Rinse and chop herbs for rice. Add herbs and salt and mix well with a spoon.
  6. Enjoy.