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.
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. 🙂
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)
- Preheat oven to 350 degrees.
- 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.
- 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.
- Peel and chop carrots and add to the pot with a splash of water to soften.
- Add ground turkey and brown with garlic and onion and carrots.
- While browning turkey, rinse zucchini, slice in half, then cut into strips before dicing. Rinse and dice bell pepper.
- Add diced zucchini and bell pepper to the pot. Open cans and stir in tomato paste, then add sauce and seasoning.
- Add peas then remove the pan from heat.
- Drain potatoes and onion and mash with butter. Add salt and pepper to taste.
- 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.
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.
I always keep a can or two of beans on hand for a quick lunch or dinner. Most can be jazzed up in multiple ways and this bean dish certainly packs a lot of flavor. Garbanzo beans or chickpeas are a staple in hummus and other Mediterranean and Indian dishes. It is a good source of plant based protein that is also a good source of fiber. Not only is it a great option for a meatless lunch or dinner, but one that can literally be prepared virtually any way.
I decided to make it the star of a salad on a bed of arugula with tomato and cucumber from the farmers market and an egg. The chickpea salad below can be added to a salad or eaten on its own. Check out the recipe below and share your thoughts.
1 14oz can of chickpeas
1 tsp grated turmeric
1 tsp grated garlic
1/4 cup chopped parsley
1/8 cup diced yellow onion
1/2 of a juiced lemon
Pinch of salt and pepper
Pinch of red pepper flakes (optional)
2 gloves (for turmeric handling)
- Open the can of chickpeas, strain and rinse them. Add to a bowl
- Peel and dice the onion and add to the bowl.
- Rinse and mince parsley and add to the bowl.
- Glove hands (to prevent staining) then peel turmeric and garlic. Grate into bowl.
- Add seasoning and juice the lemon directly into the bowl and mix well.
- Serve over salad greens with diced cucumber, tomato and boiled egg or other protein.
Let me just say, I don’t typically make the same dish back to back but I truly enjoyed the green onion sweet potato hash and decided to make a version with the beef bacon from the farmer’s market. Beef bacon was not something I was familiar with and is more like a thick cut salami than bacon in my book. But the flavor with the potato, rosemary and the sweet and tangy balsamic pepper jelly sauce is a wonderfully flavorful combination. Weird yes, but incredible! You have to give it a try with your favorite protein. I also blanched some green beans as a side and have mixed kale greens for an easy salad side dish for an easy lunch. Check out the recipe below.
Sweet and sour beef bacon with Sweet Potato Hash
1/2 lb. diced beef bacon
1 1/2 medium sweet potato cubed (2 cups)
1 tsp. dried rosemary
1 tsp. sweet paprika
1 tsp. coarse black pepper
1 cup water
1/2 cup chopped green onion bottoms
1 pinch of salt
Sweet and sour sauce ingredients:
1/4 cup balsamic vinegar
1 tbsp. pineapple ghost pepper jelly
1. Peel and rinse sweet potato. Cut sweet potato in half by slicing the knife in longwise and lightly banging the potato down. Slice each half into thirds before dicing into small cubes.
2. Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (cash aAlso use frozen green onion). Thinly cut ends up to where the stem turns green.
3. Add a splash of water and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 8 minutes, shaking the skillet or stirring occasionally.
4. Slice bacon into strips then dice it.
5. Add potatoes and onion to a small bowl and place bacon in same skillet with 1/4 cup of water and let it cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
6. In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to bacon and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.