Sizzled Shrimp and Asparagus Provençal

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I took a little blogging-break, but hopefully I am back for the next month or so. June blog entries will probably be very light if at all. But hey, who wants to cook in the summer anyway! This a a very simple and easy dish to slowly get myself back in the swing of writing again. This is a Food & Wine recipe that I added asparagus and mushrooms to. A very flavorful and nice quick weeknight dinner.

Sizzled Shrimp and Asparagus Provençal

  • Servings: 4
  • Difficulty: easy+
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Healthy and flavorful dinner that combines garlic, lemon and olive oil with shrimp, asparagus and mushrooms to make a quick dish for a busy weeknight.

Ingredients

  • Extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 pound cremini mushrooms (or white button), cut into thick slices
  • 1 pound asparagus, ends broken off and sliced into one-inch pieces
  • kosher salt
  • fresh ground pepper
  • 1 pound jumbo shrimp, peeled and deveined (save time and buy it deveined, it is worth it!)
  • 2 tablespoon small capers, drained
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons finely chopped flat-leaf parsley

Procedure

  1. In a very large skillet heat some olive oil until it shimmers. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté for a few minutes. Add the asparagus and the shrimp and cook over high heat until the shrimp are lightly browned and barely opaque, about 2 minutes.
  2. Add the capers and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat for 4-5 minutes, until the shrimp are cooked through and the sauce is slightly reduced. Transfer the shrimp mixture to a dish and spoon the sauce on top. Add a sprinkle of the remaining 1 tablespoon of parsley and serve. Enjoy with some crusty whole wheat bread or rice.

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May 8, 2017

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Crab Cakes

Tonight is a Thursday and I start to get a little lazy by Thursday. I was pretty busy today and wanted to buy some specialty items at Trader Joe’s so I thought I would try to find dinner items there as well. I came across some pasteurized and packaged crab in the refrigerated section and decided I would make crab cakes and arugula (rocket) salad for dinner. Easy enough! Maybe throw in a hunk of garlic bread for my almost-teenage son (he is difficult to fill up lately!).  I have been making crab cakes in the oven for years, but I keep trying slightly new recipes. I am not a fan of mayo, so I always use non-fat plain greek yogurt in it’s place, although I have experimented with leaving the yogurt out as well, I think the crab needs that moisture, so today I am leaving it in. One can also pan fry them, they may be better, but you have to be willing to use a little more oil with that method.

Crab Cakes

  • Servings: 4, two crab cakes per person
  • Difficulty: easy
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Quick and healthy crab cakes without the mayo or heavy fillers for a busy weeknight.

Credit: Cooking Light: Crab Cakes with Spicy Mustard Sauce 

Ingredients

  • 1/4 cup red bell pepper, finely chopped
  • 2 green or spring onions, green part only finely chopped
  • 1 tablespoon capers, finely chopped
  • 2 tablespoons plain greek yogurt (I used non-fat)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • dash of paprika
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 large egg , lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/3 cups Panko (Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed (today I used some I bought from Trader Joe’s in a refrigerated package, when it is available I use fresh crab, but today I used what is quick and easy – it is Thursday)
  • Canola oil or cooking spray

Quick Cocktail Sauce

  • 1/2 cup of organic ketchup
  • 2 Tablespoons prepared horseradish
  • 1 teaspoon lemon juice
  • dash of hot sauce

Procedure

  1. Pre-heat oven to 400 degrees F.
  2. In a medium sized bowl mix the first 11 ingredients together (red bell pepper through egg yolk). Add 1/3 cup of the Panko to the mix and put the other cup of Panko in a shallow bowl to use later to coat the patties. Add the crab and mix the ingredients thoroughly.
  3. Shape the mixture into 8 patties and set on a plate. If you have time put the patties in the refrigerator for 30 minutes (you can make cocktail sauce and a salad while they sit in the fridge!). This helps them to firm up a bit, but will be ok either way.
  4. If you are making cocktail sauce, just mix all the ingredients in a small bowl and set aside. Easy! I probably add a lot more horseradish, but I like it spicy!
  5. Remove crab cakes from the fridge. Lightly dredge in the reserved Panko. Place Panko-crusted crab cakes on a pan lightly coated with cooking spray or oil of choice. Bake for 15 minutes on each side or until golden on each side. Serve with cocktail sauce or sauce of choice. I also made a simple salad with arugula, sliced cherry tomatoes, toasted pine nuts and very thin shavings of parmigiano Reggiano cheese with a light lemony vinaigrette. Enjoy!

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March 2, 2017

 

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My beautiful spring onions from yesterday and minced bell pepper.

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The crab mixture

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Crab cakes wrapped up to go in the refrigerator and chill (while I take my son to his sports practice)

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Coated in Panko and ready to bake.

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The finished product. Really moist and with a little crunch on the outside.

Kale Salad with Miso and Pistachios

This is pretty much a straight-up Food and Wine/Andrew Zimmern recipe. Really easy and really flavorful! Original recipe included 2 scallions, thinly sliced and did not include the mushrooms or avocado (or sometimes tomatoes) that I added. I think some grilled shrimp or hardboiled egg would be really good in this as well.  I served this with Quick Brined Roasted Salmon with Lemon Garlic Oil and some simple brown Jasmine rice. Very easy and delicious meal. My son could not get enough of the salmon and the salmon’s savory sauce.

Kale Salad with Miso and Pistachios

  • Servings: 4
  • Difficulty: easy
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Quick and savory kale salad.

Ingredients

  • 1 1/2 pounds kale – stems discarded and leaves thinly sliced
  • 3 tablespoons fresh lemon juice
  • kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sesame seeds, lightly crushed
  • 1 tablespoon brown miso
  • 1 teaspoon coconut palm sugar or brown sugar
  • 3 tablespoons extra virgin olive oil
  • 2 cremini mushrooms, thinly slices
  • 1 cup of baby tomatoes, sliced in thirds
  • 1/4 cup unsalted pistachios, roasted  and chopped

Procedure

  1. In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.
  2. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil.
  3. Add the tomatoes and mushrooms to the kale and then add the dressing and toss. Add the pistachios on top and serve.

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February 21, 2017

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Here is it with the tomato and as a side dish with salmon.img_3976IMG_4552

 

Ginger Soy Lobster Tail

I haven’t written for over two weeks and I am feeling bad about that. Sorry! Life has been quite busy, so that is part of the reason but the other reason is that my dear husband gave me a week-long class at the Culinary Institute of America in Napa as a holiday gift and I went to my classes last week. Such an amazing program! I went to the Basic Training Boot Camp and I feel like I learned a lot about the “why” we do certain things when we are cooking. I also learned many traditional French techniques, that I still need a lot of work to master and I am interested in tweaking to make the dishes more healthy.

Unfortunately I didn’t use my new skills/knowledge for today’s dinner. It was a very spontaneous choice as I was at the Grocery store and saw lobster tails on sale and decided that it was hard to pass up lobster, so I bought a few and made up a simple Asian-style sauce to put on them. Very simple and quick. I served it with some kale chips (which I thought I posted here but apparently I have not so you can get the recipe on my Medium site-I will have to post it on Word Press in the future) and a little leftover chicken soup from yesterday. Yum!

Ginger Soy Lobster Tail

  • Servings: 4
  • Difficulty: easy
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Very flavorful and simple lobster recipe that can come together quickly on a weeknight.

Unfortunately I didn’t really measure my sauce ingredients so they are very approximate – use your judgement with the quantities.

Ingredients

Sauce:

  • 1/4 cup Mirin
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fresh ginger, finely grated or minced
  • fresh ground black pepper to taste
  • 2 tablespoons light sweet miso

Lobster:

  • 4-8 lobster tails (their size can vary so much!)
  • fresh ground pepper
  • small drizzle of olive oil (or sesame oil for a stronger flavor)

Procedure

Sauce:

  1. In a very small sauce pan mix the Mirin, soy sauce, and ginger and then bring to a boil.
  2. Turn down to simmer and reduce the sauce in half so it is thickened.
  3. Take sauce off the heat and stir in the miso. Set aside.

Lobster:

  1. Pre-heat oven to 425 degrees F.
  2. Spray a baking sheet lightly with cooking spray.
  3. With kitchen shears cut the lobster tail shells lengthwise through the top cutting through the shell but not through the lobster meat. Gently pry open the shell exposing the meat and gently loosen the lobster from the shell (but keep the meat in the shell).
  4. Place the tails on the baking sheet meat side up. Sprinkle a little pepper and sauce on the tails and then cook in the oven for 7-8 minutes for very small lobster tails and up to 15 minutes for larger ones, or until the meat turns opaque and feels firm.
  5. Serve the lobster with additional sauce and vegetables. Enjoy!

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February 9, 2017

Sea Bass with Miso Sauce

Major umami! Sea Bass with miso sauce. I am sort-of obsessed with miso lately. I don’t think I have posted all the miso recipes I have been making lately, maybe because they are not always successful or pretty, but I have been experimenting with it quite a bit lately. In my fridge today I have four types of miso: light sweet miso, mellow white organic miso (nice that it is not very salty), organic shiro miso, and dark aged miso. Crazy, who knew that there are so many different types of miso! They really are very different, and I suppose they have different uses, but I am still learning…

So this recipe is inspired by a New York Times Cooking recipe entitled “Miso-Glazed Sea Bass.” I made some modifications, the big thing being that I didn’t add an egg yolk to the miso mix and glaze the fish, I just used the marinade in the recipe. My family liked it, no raves, but they never rave about fish, they just eat it and move on with life. I thought it had a lot of complicated umami flavor, which I really like and I hope you like it too. I served the fish with some Trader Joe’s Japanese Fried Rice and some cauliflower roasted with olive oil, fresh garlic, a little white balsamic vinegar, red pepper flakes, a little tiny bit of panko, and salt and freshly ground pepper. Yum! Besides my obsession with miso, I am also currently obsessed with roasted cauliflower.

Sea Bass with Miso Sauce

  • Servings: 4
  • Difficulty: easy
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Fairly easy Asian-inspired sea bass.

Credit: Food and Wine Miso-Glazed Sea Bass

Ingredients

  • 1 -1 1/2 pounds Sea Bass (or other white fish)
  • 1 tablespoon white miso
  • 1 tablespoon red miso
  • 1 tablespoon mirin (or sake)
  • 2 teaspoons of soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey (or sugar of your choice)
  • salt and fresh ground black pepper
  • cooking spray

Procedure

  1. Preheat oven to 400 degrees F.
  2. Mix the miso through salt and pepper together in a small bowl. Spread the mixture on the fish and marinate for 20 minutes or longer.
  3. Bake the fish with the marinade for 15 minutes, or until cooked to your liking. I tend to cook my fish a little more than most people, so less time might be right for you.
  4. Serve with vegetables and rice.
  5. Enjoy and let me know how you like it!

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January 19, 2017

 

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Raw cauliflower.
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The Sea Bass before cooking.
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Mushrooms with miso sauce before roasting
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Miso sauce.
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Cauliflower after roasting.

Quick Brined Roasted Salmon with Lemon Garlic Oil

This is a new Food and Wine recipe that I made recently. It has a pretty quick and simple preparation and my son and I really liked the lemon and miso flavoring on the salmon. The original recipe says that it is great on salmon, cod or hake, but I have only tried it on salmon, although I think any white fish would also taste great with this glaze. Great weeknight dinner alongside some simple rice and either roasted vegetables or a simple salad. The original recipe calls for 2 tablespoons of butter that I left out, seemed just fine without it and more heart-healthy.

Quick-Brined Roast Salmon with Lemon-Garlic Oil

  • Servings: 4
  • Difficulty: easy
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Quick weeknight salmon recipe that has lots of lemon, garlic and miso flavor.

Credit: Food and Wine 

Ingredients

  • 1 tablespoon kosher salt, plus more for seasoning
  • four 5 ounce skinless salmon fillets (or hake or any fish you like)
  • 2 tablespoons of olive oil or canola oil
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon shiro miso (white mild miso)
  • 1/2 teaspoon grated fresh garlic
  • Lemon wedges for serving

Procedure

  1. In a medium bowl, combine the 1 tablespoon of salt with 2 cups of hot water and stir to dissolve the salt. Let cool to room temperature and then add the fish to the bowl and let brine at room temperature for 30 minutes.
  2. Meanwhile in a small bowl whisk the oil with the lemon juice, miso and garlic until smooth; season with salt and pepper if desired.
  3. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Drain the fish and transfer to the prepared baking sheet; brush all of the fish with the lemon oil mixture. Roast until golden and just cooked through, about 10 minutes for the salmon. Transfer to plates and garnish with a lemon wedge and serve with vegetables and rice.

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January 12, 2017

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The Lemon Garlic Oil
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Made the dish again and served with brown jasmine rice and kale salad with miso and pistachios.

Jambalaya with Quinoa

Today I decided to cook Jambalaya after reading about a Quinoa Jambalaya recipe on icooktheblogs.com. What a creative and healthy idea to use quinoa instead of white rice! The recipe actually originated on another blog, but after reading it I decided why not stick with my regular Jambalaya recipe and just sub out the rice with quinoa. I usually put shrimp and chicken sausage in my Jambalaya, but my husband always complains that the shrimp is slimy and too fishy from my regular market and I didn’t have time to go to a special fish market, so I used a small boneless skinless chicken breast and three chicken sausages. I used mild organic spinach and chicken sausage by Aidells, mainly because I had it in my freezer. If I were to make this again I would have gone to the fish market and added the shrimp, but it was still quite good! I will list the recipe with the shrimp even though I didn’t use any today.

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Jambalaya with Quinoa

  • Servings: 4
  • Difficulty: medium
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Traditional Jambalaya recipe with a very untraditional substitution of quinoa in the place of the white rice (and optional substitution of baby bok choy instead of celery).

Credit: Inspiration for using quinoa in this recipe was from icooktheblogs.com , but I created my recipe from an old Cooking.com recipe sourced from Burt Wolf’s Menu Cookbook, but the website doesn’t seem to be live anymore so I can’t share a link to it.  

Ingredients

  • Olive oil
  • 1 small sweet onion, diced
  • 2 cloves of garlic, minced
  • 1 small skinless boneless chicken breast, cut into bite-sized pieces
  • 3 chicken sausages – spicy is best if you like spicy food, otherwise mild works
  • 2 stalks of celery, diced
    • (NOTE: ok, I am not sure anyone will take this seriously, but I actually used one piece of baby bok choy chopped instead of the celery because I really don’t care to buy a whole package of celery and only use two stalks and throw the rest away. Then I panicked that it would look weird so I added a handful of chopped celery from the WFM salad bar…but traditionally I have used celery. The bok choy was actually good in it!).
  • 2 bell peppers (I used one orange and one red), chopped
  • 1 jalapeño, de-seeded and chopped.
    • NOTE: in the future if my son is not going to eat this I will add two jalapeños and not de-seed them so it is spicier. If you like food mild, 1 jalapeño de-seeded is going to be perfect. I like it hot!
  • 1 – 28 ounce can of diced tomatoes, with the juice
  • 2 tablespoons of tomato paste
  • salt and pepper to taste (approximately 1 teaspoon salt and 2 teaspoons of freshly ground black pepper).
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 2 cups of low-sodium chicken broth
  • 1 cup of quinoa
  • 1/2 pound of de-veined and shelled shrimp
  • 1 tablespoon of fresh basil, sliced

Procedure

  1. In a large dutch oven or stockpot heat the olive oil on medium high heat. Add the sausage and chicken and cook until the sausage is lightly browned and the chicken is cooked through. Remove the meat from the pot.
  2. Add a little more olive oil and add the onion and garlic and cook for 5 minutes. Add the celery(or bok choy), bell peppers and jalapeño and cook until the vegetables are soft, about 10 minutes.
  3. Add the cooked chicken and sausage back to the pot. Add the tomatoes and their juice, tomato paste, salt and pepper, bay leaves, oregano, chicken broth and quinoa to the pot. Bring to a boil and then turn down to simmer for 30 minutes with the lid on. Check on it occasionally to make sure is has not become too dry and to stir it.
  4. Add shrimp and basil, turn heat up to medium and cook with the lid off  for 5 minutes or until the shrimp is fully cooked.  Remove the bay leaves and serve in bowls. Enjoy!

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December 2, 2016

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Dungeness Crab Cioppino

It is Dungeness Crab season in Northern California and I decided I needed find a recipe that uses crab because they looked so delicious in the store. I found this Food and Wine recipe for Dungeness Crab Cioppino and decided to make this for a dinner party we were having that evening.  Although it is risky to try a new recipe for guests, I figured they are good friends and will forgive me if it bombs. The good news is that the cioppino turned out delicious and had lots of tender tasty morsels of crab. Yum! I simplified the recipe some and tailored it to my family’s tastes, but you can also check out the original recipe in the link below. 

 

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Dungeness Crab Cioppino

  • Servings: 8
  • Difficulty: medium
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Savory cioppino that features fresh Dungeness crab.

Credit: Based on  Judith’s Dungeness Crab Cioppino, Food and Wine 

Ingredients

  • Extra virgin olive oil
  • 8 large garlic cloves, 6 finely chopped and 2 whole
  • 3 jalapeños, seeded and minced
  • 3 bell peppers, finely chopped (I used one red, orange and green)
  • 1 large onion, finely chopped
  • 1 large bay leaf
  • 2 tablespoons of tomato paste
  • 1/2 cup dry red wine
  • one 28-ounce can peeled and diced tomatoes
  • four 8-ounce bottles of clam broth
  • 1 1/2 cups water
  • freshly ground pepper and salt
  • 1/2 cup packed basil leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 2 steamed Dungeness crabs (mine came steamed and cracked/cleaned from Whole Foods)
  • 1 pound of halibut, cut into bite-size cubes
  • 1 pound large scallops, halved if larger than bite size
  • Crusty garlic bread for serving

Procedure

  1. Heat olive oil in a very large soup pot or cast iron dutch oven. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes.
  2. Add the tomato paste to the pot and cook, stirring for one minute.
  3. Add the wine and cook until nearly evaporated, about one minute longer.
  4. Add the chopped tomatoes and their juices and cook until slightly thickened, about 5 minutes.
  5. Add the clam broth and water, season lightly with salt and generously with pepper and bring to a boil. Simmer over medium-low heat until the broth is reduced a bit, about 20 minutes.
  6. While broth is simmering, combine the basil leaves with the whole garlic and process  in a small food processor (or blender) until the garlic is finely chopped. Add the remaining 1/2 cup of olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper.
  7. Clean the crabs if your fish monger has not done this for you and discard the inedible parts. The original recipe details how to clean the crab if you need to do this. I used the crab legs, claws and some of the body meat.
  8. Add the crab to the pot. Cover and cook over high heat, stirring occasionally, about 5 minutes. Add the fish and scallops for 5 minutes or so, until they are cooked through.
  9. Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with the garlic bread. We served this with a Barolo and it was delicious!

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November 23, 2016

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Pesto sauce
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finished cioppino