As part of my unplugging and unwinding, I still love to be inspired to create a flavorful, comforting meal. I will say I’ve been enjoying this new wave of home cooking and family gatherings. It’s refreshing to see what more home time produces in the kitchen! I had a craving for some seafood and wanted to use some of the fresh herbs that I’ve been growing which resulted in this dish. This is definitely one I will make again. Now I will say, brown rice seems to take forever and 5 years to make so you can always opt for a low-sodium microwavable option. I’ve actually seen some cool varieties that include quinoa or wild and brown rice mixes. If you go that route this becomes a 10-12 minute dish. Happy cooking and as always, let me know your thoughts!
Spicy Seared Scallops and Shrimp w/ Herbed Butter Brown Rice
½ lb fresh scallops
½ lb white shrimp
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp red pepper flakes
Juice of half a lemon
1 tbsp avocado oil
½ tbsp butter (optional)
½ cup brown rice
¼ cup chopped herbs (basil, parsley, thyme, mint)
1 cup chicken stock
½ cup water
½ tbsp turmeric
1 tbsp shaved or minced garlic
1 tbsp of butter
Salt and pepper to taste
1 bag of frozen green beans
1 tbsp olive oil
Salt and pepper to taste
- Add rice and minced garlic to a small pot and toast it for 1 to 2 minutes over medium high heat. Add liquid and turmeric and bring to a boil before reducing to simmer. Top and cook for 45 minutes.
- With 20 minutes left on the rice, bring a medium pot of water with green beans to boil. When it starts to boil, strain it immediately then add to a bowl with salt, pepper and oil and set it aside. The residual heat will continue to cook the green beans.
- In a medium pan, add oil and butter. While it heats, season scallops and shrimp, then add to the skillet. Cook on each side for 2-3 minutes then remove from the heat. Squeeze half of lemon, seeded side up over seafood to deglaze the pan.
- Rinse and chop fresh herbs. Once rice is done, add it to a bowl, add fresh herbs, butter and salt and pepper to taste.
- Plate and top with microgreens (optional). Enjoy!
As a gal on the go, easy meals are a huge win for me. I prepped a nice batch of spicy citrus shrimp to go with roasted rosemary sweet potatoes and greens and also on top of my beloved avocado toast. Check out the recipe below.
Spicy Citrus Shrimp
2 lbs shrimp
1 1/2 tbsp red pepper flake
1 juiced lemon
2 tbsp avocado or olive oil
4 tbsp minced garlic salt and pepper to taste
- Peel and devein shrimp (it defrost if using frozen).
- Peel and mince roughly a head of garlic.
- Heat oil over medium heat in a large skillet. Once hot, add garlic and red pepper flake. Sauté for 1 minute.
- Add shrimp and sear for 2 minutes on one side. Juice half a lemon season side up.
- Flip them gently and juice the other half of lemon. Season lightly with salt and pepper.
- Cook for an addition 2 minutes and remove from heat.
- Enjoy with avocado toast or beside a carb and vegetable of your choice.
I know it’s been a while since my last post! I am hopeful I will be able to apply some of the principles I’m learning in my operations class to make more time for posting. 🙂 Check out this quick tuna steak recipe. I added this chilled on top of a mixed green salad with avocado, toasted sunflower seeds, cucumber and tomatoes with a drizzle of balsamic vinegar. Tasty and simple! As always, please share your thoughts.
5 oz tuna steaks (2)
1 tsp cayenne
1 tbsp soy sauce
1/4 cup fresh orange juice
2 tsp fresh grated ginger
1/2 tbsp honey
1 tsp sea salt
1 tbsp coarse black pepper
1 tbsp olive or avocado oil
- In a small bowl or ramekin add soy sauce and honey and mix well until honey is dissolved.
- Juice the orange, grate the ginger and and add to the bowl. Add salt and cayenne and mix well.
- In a gallon ziploc bag, add tuna steak and marinade. Refrigerate overnight.
- Add oil to a large skillet over medium heat. Once oil is hot, add steaks and add coarse black pepper to the top side up. (This will make a crust once flipped.)
- Cook for 2-3 minutes then flip and repeat.
- Remove from heat and let rest for 10 minutes before slicing.
- Add on top of you favorite salad mix.
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.
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
- Defrost seafood and boil pasta ahead of time.
- Add oil to a medium-sized pan over medium heat.
- Slice onion in half and cut off one end. Peel off skin leaving on one end for stability then slice into strips before dicing.
- Peel and mince garlic and add both onion and garlic to the pan.
- Add seafood to pan and sir well for 2 minutes. Add wine and juice lemon seeded side up to deglaze pan and reduce heat.
- Add pasta and butter and seasoning and cook for an additional 3-5 minutes. Mix well then turn off heat.
- Rinse and chop parsley.
- Plate and top with parsley.
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.
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)
- If serving over rice, cook the desired amount of rice on the stove or in a cooker.
- In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
- Mince or press garlic and add to the pot. Add a splash of water.
- Once onions have softened, open and add salmon, stewed tomatoes and sauce.
- Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
- Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
- Serve over rice and enjoy.
While I enjoy a nice tuna or salmon fillet, I’ve been itching to try the canned and pouched varieties with an inspired twist. Both varieties of fish are great sources of omega 3s and vitamins such as the B complex, selenium and magnesium which means they are great sources of antioxidants which fight oxidative stress in the body and helps defend the body from chronic disease. Fish is recommended to be consumed at least twice a week to get the best benefits from these powerful sources of nutrients and lean proteins. I started with salmon cakes, as an alternative to the traditional crab cakes and served it on a bed of arugula and mixed kale greens and cucumber from my local farmers market. Of course I was proud to add a few tomatoes from my own back yard. J To top things off I used a little lemon juice and black currant balsamic vinegar, though any preferred variety will work with this dish. Check out the recipe below. Please l note that no salt was used because of the wonderful addition of capers and Kalamata olives in the salmon cakes; however if you are not as fond of them as I am and prefer salt, a small pinch will do. Share your thoughts and enjoy!
1 5oz can of boneless skinless pink salmon
2 tsp capers
5 kalamata olives chopped
2 tbsp. green onion chopped
½ tbsp. flour of choice
½ tsp black pepper
1 tsp olive oil
2 cups of salad greens (mixed or preferred choice)
1 cup of sliced cucumber
½ cup tomato
1 tbsp. dressing of choice
1 lemon juiced
- Open and strain liquid from the can. Add to a small bowl.
- Rinse and chop green onion. Chop pitted Kalamata olives. Add both to bowl
- Add capers and pepper to the bowl and the juice of half a lemon. Mix well. Add flour and mix well.
- Add oil to a medium skillet over medium heat.
- While it heats, form two patties and once hot add to oil. Cook for 2 minutes or until it starts to brown then flip and repeat on the other side. Turn off heat. (It may break and if so, the other browned side will help bind the patty back together.)
- Rinse salad greens, cucumber and tomato. Slice cucumber and tomato and add to plates. Add cakes then a drizzle of lemon juice and dressing.