This month’s challenge was Seafood two ways; raw and cooked. Well this is a perfect challenge when you live in a coastal state and I had an idea immediately to work with Scallops. Then I saw their price tag: $14.99/lb! Now here me out, I would normally pay that if 1. I wasn’t cooking to feed a grown man who loves his seafood and my teenage godson and 2. this other idea didn’t come to mind when I came across Maine Mussels for only ONE DOLLAR PER POUND. I came up with a combination of a white wine, lemon and garlic dish. I added some tomatoes and parsley and it all came together so well!
The raw seafood I chose was a nice New England Lobster roll grilled on a buttered roll ( Mussels just aren’t that photogenic when they’re closed). Yes the Lobster is technically not raw because it’s cooked and then chilled but I’m sure the talented food photographers in our group will let this slide 😉 Please follow along and check out Tiffany Dahle http://www.peanutblossom.com/develop/2012/06/quick-and-spicy-shrimp.html
Ok so technically this does not fall into Mexican…as far as I’m concerned 😉 This was sooo good! A great alternative for a meatless dinner with fresh veggies. I must admit, I forgot the black olives. I love olives too, my husband didn’t mind though since he hates them! I’m known to forget an ingredient every time I make something and since we live across the street from a supermarket you would think that it would be easy to just pop over and pick up what I forgot but as I was already there TWICE today I said screw it. This dish was still amazing without the olives but I will make it again complete with every ingredient 🙂
Here’s the recipe:
2 roasted vine ripe tomatoes
2 cups chopped baby spinach
1/3 chopped red onion
1 cup of shredded mozzarella cheese
1/3 cup feta cheese
1 small can of sliced black olives
roasted red pepper
10″ whole wheat tortillas
Lightly brush one side of tortilla
turn tortilla over and place chopped spinach, red onion, roasted red pepper and roasted tomato and top with shredded cheese, feta and sprinkle oregano. Fold in half and place in frying pan on medium heat. cook until side has browned and turn over until cheese is melted (only a couple minutes each side should be enough). Viola!
I found this recipe here.
Brush one si
Here we go again, back on a Mexican kick! This was pretty different…in a good way. I found the recipe off of Eating Well. I subscribe to e-mails for recipes and it really inspires me as a photographer and a cook. Packed with refried beans, beef, avocado, cilantro, pepperjack cheese, romaine lettuce and topped off with a squeeze of a lime this dish was easy and quick to make.
Guess where I found this awesome, fresh, filling and healthy recipe????? If you guessed Pinterest you are correct!I love finding inspiration from Pinterest, it’s the best thing out there on the www in my opinion. This was so super easy, the only trick to this recipe is to cook the Quinoa correctly. I didn’t pay attention the first time around cooking Quinoa and it ended up being a little too hard because it’s very important to cook it on low once you’ve worked up a rolling boil. Once your Quinoa cools for about an hour to an hour and a half you are ready to toss these fresh ingredients together and enjoy a deliciously healthy meal. I ate this as a snack before dinner last night and it kept me from eating about 4 chicken ranch tacos (more on that in the next post). Here is where you can find this easy peasy recipe.
We’re trying to eat healthier in our home and I’ve started introducing Quinoa to our dinners. Quinoa is a great alternative to Rice, in my opinion. Here is the definition described from Wikipedia: Quinoa ( /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.
It’s very good for you and well I seem to like it so far! Last week I showed you a family recipe of Stuffed Peppers with eggplant, egg and cheese. This is much different but loaded with so much flavor. I hope you enjoy the photos I took capturing the phases of the pepper in this recipe. Click HERE for the recipe! I substituted the red for the green peppers and black beans for the kidney beans…just as delicious! I also ended up with a ton of stuffing left over for more peppers this week 🙂
I looked up a basic Lo Mein recipe and added my own twist to it. I wanted to show the graduation of dressing it up, it was very flavorful (next time I would cut back on the soy sauce) and had a nice bite to it thanks to the crushed red pepper flakes. Recipe after the pretty pictures 🙂
Veggie Lo Mein
1/2 Cup low sodium soy sauce
2 Tbsp Canola oil
2 Tbsp Sesame oil
2 Tbsp Rice Vinegar
2 Tbsp crushed red pepper
2 Tbsp Cilantro
1/4 cup shredded Carrots
1/2 cup steamed Broccoli
garnish with fresh Cilantro
Combine oils, vinegar, crushed pepper and cilantro and dress thin spaghetti, top with broccoli, carrots and cucumber. Toasted Sesame seeds were not on hand and I wish I bought some because they would have definitely added to the flavor. Enjoy!
I found this recipe from the Iowa Girl Eats blog and I’m so happy I did. See I have a love affair with anything buffalo and this healthy dish hits the spot. Not the typical BLT this also adds some Avacado…I urge you all to try this out if you’re also a buffalo flavor fan! You can find her recipe HERE.