Saturday, May 4, 2013

Stir Fried Shrimp with Greens

I have made this recipe three times now... IN A WEEK!  It is so simple, quick, and tasty to say the least.  I serve it up with organic brown rice.  I haven't taken a picture yet so forgive me but wanted to share nonetheless!  If you want a beautiful picture, click the link below
If you don't eat shrimp, try subbing tofu or chicken....

Stir Fried Shrimp, Egg, and Greens


Ingredients

- 3/4 cup organic (non GMO) brown rice
  • - 4 eggs
  • - 2 TBS + 1/2 teaspoon soy sauce
  • - 2 TBS canola oil or other high heat oil
  • - 1 pound peeled and deveined large shrimp with tails removed
  • - 6 scallions, chopped small
  • - 1 TBS chopped FRESH ginger
  • - 2 Garlic cloves
  • - 6 cups stemmed and chopped collard greens (I often use 1 bunch of lacciato kale and 1 bunch of baby bok choy, or a mix of whatever leafy greens I have in fridge!)
  • - 1-2 TBS rice vinegar 
  • - Red chili flakes to taste
  • - Asian Chili Sauce, for the topping

Directions

  1. Cook the rice according to the package directions. In a medium bowl, whisk together the eggs and ½ teaspoon of the soy sauce. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the egg mixture and cook, stirring and tilting the pan, until just set, 1 to 2 minutes. Fold the egg in half and transfer to a cutting board; cut into 1-inch strips.
  2. Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes; transfer to a plate.
  3. Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, 1 to 2 minutes. Add the rice, vinegar, shrimp, egg, chili flakes, and the remaining 2 tablespoons of soy sauce to the skillet and cook, tossing, until heated through, 2 to 3 minutes. Serve with the chili sauce drizzled on top.


Saturday, January 12, 2013

Happy New Year's 2013




How true is this!  Let's try this year to prove those PHD studies wrong!

Tuesday, July 17, 2012

Summer Scallops

Scallops are the perfect summer dish.  They are quick and easy to cook so you don't waste time in the kitchen when you could be catching rays at the pool.  I recently went scalloping in the gulf with some of my best friends and I think that I have cooked scallops in about 10 different ways, all which were delicious.  This recipe stuck out because of the ease of the preparation and the shorter ingredient list... hope you enjoy

Seared Scallops in herb and butter sauce
Recipe from Cooking Light

1 TBS chopped fresh parsley
1 TBS chopped fresh chives
2 tsp olive oil
salt
1 1/2 pounds sea scallops or the equivalent in bay scallops if you have access
1/3 cup dry white wine
1 TBS chopped shallots
1 TBS white wine vinegar
3 TBS chilled butter, cubed
1 tsp chopped fresh thyme

Heat a large skillet over medium-high heat.  Add a little bit of olive oil to the pan to heat.  Rinse and dry the scallops, then sprinkle the scallops with 1/4 tsp salt and 1/4 tsp pepper.  Cook about 3 minutes on each side (if using bay scallops it will be about 3-4 minutes cooking time total).  Cook until browned and remove from pan.  Keep warm
Then combine the wine, shallots, and vinegar in a saucepan and bring to a boil.  Cook 5 minutes until liquid is reduced to about 1 TBS.  Then turn the heat down to low.  Slowly add the butter, in cubes, one at a time until all the butter is melted and mixed in.  Stir in the parsley, chives, thyme and about 1/8 tsp of both salt and pepper.... 
Plate scallops and pour the sauce on top.

I enjoyed serving this dish with Israeli Couscous and steamed sugar snap peas.  It is a versatile dish and will pretty mush go with anything








Monday, April 16, 2012

Roasted Green Beans and Carrots


I love a simple and delicious vegetable side. We have been eating our weight in green beans and carrots lately. The combination of these two veggies not only have a gorgeous color palette but there flavors blend perfectly together. Of course, the Penzey's Spices provide the additional burst of flavor

Roasted Green Beans and Carrots

A pearce's kitchen original

ingredients
2 lbs "skinny" organicgreen beans, ends cut off
1 bag of organic carrots, cut in half
garlic salt to taste
penzeys shallot pepper to taste
lemon pepper to taste
olive oil

To cook
Preheat oven to 450 degrees.

Combine all of the above, making sure that you coat the veggies evenly with the oil and seasoning. Place on a large cookie sheet lines with aluminum foil and place in oven. Cook for 15 minutes, then with a spatula toss the veggies and replace back into the oven. Then cook another 10-18 minutes, depending on how soft you want your veggies. Taste and adjust the seasonings as needed.

This veggie side dish will go with anything.... Even added cold into a salad they are delicious :)

Monday, April 2, 2012

Springtime Rice


One of my favorite meals to plan for is definitely Easter. I have a tradition of having a rack of lamb grilled with the best mint jelly I can get my hands on. I love lamb.

I have decided to accompany my Easter tradition with this Springtime Rice dish. I have made it several times paired with grilled chicken, shrimp, and sometimes just right out of the fridge!

Try this recipe out soon, it will not disappoint



Springtime Rice
Recipe from How Sweet it is

Ingredients

1 bunch of organic asparagus, get the thin asparagus if available
2 TBS olive oil
3/4 cup (uncooked) brown jasmine rice
1 cup chicken stock, or vegetable stock
1 shallot, diced
2 garlic cloves, minced
1 container baby bella mushrooms, rinsed well and quartered
1/3 cup white wine
1/4 cup dried cherries, coarsely chopped
1/8-1/4 cup roasted almond pieces, or walnuts, roughly chopped
salt/peppa

Directions

Cook rice according to package directions, using the chicken stock (1 cup) in place of 1 cup of the water that the directions on package specify.

While rice is cooking, preheat the oven to 400. Toss the asparagus in olive oil, salt, pepper, and roast asparagus on baking sheet for 15-20 minutes.

In a large skillet, over medium heat, add 1 TBS olive oil and then add the diced shallots. Add a pinch of salt and cook for 3-5 minutes. Then add in the chopped mushrooms, and saute for another 3-5 minutes. You want the shrooms to be soft. Then stir in the garlic and chopped dried cherries and cook until the garlic speaks. Turn the heat up to medium high, then add the white wine, cook for 3 minutes. Then reduce the heat to low.

When the rice is finished cooking, add the rice to the shallot/cherry mixture. When asparagus is roasted, give the asparagus a rough chop (into bite size pieces), then add to the rice mixture. Sprinkle roasted almonds (or walnuts) on top Serve and enjoy


Tuesday, March 27, 2012

Asian Slaw



I'm BACK! I know that it has been a while since I blogged, not sure where the time has gone. But I am here now and have lots of recipes to share. I think that it helps that I have been cooking when it is still daylight outside so that helps with the pictures :)


Asian Slaw

recipe adapted from Guy Fieri

What you need:
1/4 cup extra virgin olive oil
3 TBS minced ginger (fresh or from a jar is fine)
1 TBS minced garlic
2 TBS brown sugar
5 TBS low sodium soy sauce
4 TBS mirin (or white wine)
1 tsp sesame oil
1/4 cup rice wine vinegar

1 cup thinly sliced organic napa cabbage (Can cheat and buy the already chopped cabbage mix)
1 cup thinly slice organic green cabbage (Cheat here also)
1 cup julienned organic carrots (cheat and buy the ones in the bag)
1 red bell pepper, chopped
1/2 cup chopped bok choy (1 bunch of baby bok choy is a good amount)
red onion and green onions (1/2 cup of each - I don't like raw onions so not in my recipe)
peanuts, for garnish
** After making this several times and loving it, I have also started to add shelled edamame and a sprinkle of sesame seeds at the end...
*** Note: Guy Fieri also uses wontons and bean sprouts in his recipe so check the link above if you want to see exactly what he does. I leave these out

To prepare:
In a saucepan, add 2 TBS olive oil, ginger, and garlic. Saute until lightly browned and the flavors "speak". Add in the brown sugar, soy sauce, and mirin. Continue to saute for 5 minuts and then remove from the heat. Allow to cool then whisk in the olive oil, sesame oil, and rice wine vinegar.
Mix all the vegetables in a large LARGE bowl. Begin by pouring half of the dressing over and mix well. Then add the rest of the dressing as needed. Garnish with peanuts.

NOTE: I like to leave about 1 cup of the vegetables out of the mix and add the next day to "freshen" the salad. It lasts in my fridge for 2-3 days without getting too soggy, but it does help to add fresh veggie mix to brighten it up. However, if you know that you are going to eat all that night, go ahead and add all of the vegetable mix.

We have made this asian slaw 2 times in the past week! It may seem like a lot of ingredients but you can cut down on some of the chopping time if you buy the ingredients already chopped so you literally only dump them in! By infusing the garlic and ginger into the oil and soy sauce you create such a wonderful flavor for the dressing.

I love to serve this dish with fish (tuna steaks are the best), flank steak, and even with just some grilled chicken on top is wonderful :)
Let me know if you make it and give me your review



Tuesday, February 7, 2012

Baked Crab Cakes with Lemon Mustard Sauce over a bed of Arugula


The winter months here in Birmingham have been mild (knock on wood), I feel like our fall was colder than our winter. I am not complaining, but the sunny bright blue skies and slight coolness is making me crave a beach trip with fresh seafood involved. I made these crab cakes, which were recommended to me from a friend, a week ago and still craving them. They have such a wonderful lemon flavor that makes them so fresh. Make them today and enjoy

Baked Crab Cakes
inspired by Kitchen Daily and Allison K.
1/3 cup of mayonnaise or Greek yogurt
2 TBS dijon mustard
zest of 1 lemon
1 tsp old bay seasoning
1 TBS fresh parsley, chopped
2 scallions, finely chopped
1 egg
1 LB fresh lump crabmeat, rinsed to check for small shells
1/2 tsp Salt
pepper to taste
1 cup bread crumbs, or 1 cup Almond Meal (I like almond meal but it can be hard to find and expensive)

Lemon Mustard Sauce

1/3 cup mayonnaise or greek yogurt
juice of 1 lemon
2 TBS dijon mustard
1 1/2 TBS chopped fresh parsley

Salad

Fresh Arugula, washed and rinsed
sprinkling of freshly grated parmesan cheese
avocado, sliced
red peppers, diced
1/2 to 1 lemon, juice squeezed (depends on how much lemon you like!)
1/4 cup olive oil
2-3 TBS balsamic vinegar

Directions:
Preheat oven to 400 degrees. In a large bowl, mix mayo (or greek yogurt), dijon, lemon zest, old bay, parsley, scallions, and egg. Add the crab meat and season with the salt and pepper. Be sure to combine well.

Place the almond meal (or bread crumbs) onto a plate. Line a baking sheet with aluminum foil and lightly oil the foil or use a non stick spray on foil.

Form the crab cakes into a ball using 1/4 cup mixture for each crab cake. Then dip the cake into the almond meal or bread crumbs and flatten to about 1 inch high. Note - this mixture doesn't hold together very well, so just know that it will be messy and your hands will get dirty! Just do your best to work with the mixture and form it into a round patty.

Bake for 10 minutes. After ten minutes, turn your broiled on high and cook for another 1-2 minutes to brown cakes. Be sure to watch the broiled carefully so you don't burn!

When baking, prepare the sauce by combining the mayo or greek yogurt, lemon juice, dijon mustard and fresh parsley. Stir together well.

To make salad, combine the olive oil, balsamic vinegar, and lemon juice and whisk until well combined. Toss the arugula with some of the dressing (this dressing makes enough for several salads). Throw in the cut avocado and peppers.

Plate the salad, layer the crab cakes on top and drizzle the mustard sauce on top.

This is such a wonderfully fresh salad that has the perfect amount of lemon. IF you use the almond meal, the carb count is very low. Substituting for the yogurt will also reduce total calories. ENJOY