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Still Inspired…

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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

Seafood Ingredients:

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)

 

Rice Ingredients:

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

 

Green beans:

1 bag of frozen green beans

1 tbsp olive oil

Salt and pepper to taste

 

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Rinse and chop fresh herbs. Once rice is done, add it to a bowl, add fresh herbs, butter and salt and pepper to taste.
  5. Plate and top with microgreens (optional). Enjoy!

 

 

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Thai Curry Cod

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While I’m usually a salmon girl, I like to explore other fish options like Cod to change things up. A good source of the favored omega-3-fatty-acids, cod is rich in other nutrients and is low in calories compared to grams of protein. In simplest terms, you get more bites for your bucks.

I baked the cod in green Thai curry sauce with the help of the ever interesting Trader Joe’s. I paired it with herbed rice pilaf with herbs from my backyard and steamed green beans for a balanced meal. Check out the recipe below and share your thoughts!

 

Rice Ingredients:

¾ cup of brown rice medley

1 ½ cups of water

¼ cup chopped parsley

¼ cup chopped cilantro

½ tsp sea salt

 

 

Ingredients:

~ 2 lbs. of frozen Cod (about 8 pieces)

¼ cup Thai curry sauce (any you prefer)

1 tsp sea salt

1 tsp cayenne

1 tsp coarse black pepper

1 tbsp. dried parsley

 

16oz frozen organic green beans

1 tbsp. curry sauce (optional)

Salt and pepper to taste

 

 

Directions:

  1. Bring  rice and water to a boil. Once boiling, reduce heat and cook for 35 minutes. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or foil. Drain fish and add to the baking sheet. Brush each piece with some of the sauce before adding remaining seasoning.
  3. With 25 minutes left on the rice, cover with foil and bake for 15 minutes. Remove foil and bake for an additional 7-10 minutes.
  4. In the last Add green beans to a microwave safe bowl. Season with salt and pepper and optional sauce. Cook for 2-3 minutes.
  5. Rinse and chop herbs for rice. Add herbs and salt and mix well with a spoon.
  6. Enjoy.

 

 

 

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Seasonal Sweet Potatoes

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Every fall, we are lucky to have the delicious sweet potato crop produce in abundance. Sweet potatoes, like all potatoes, have their share of nutrients and vitamins such as high fiber, iron, calcium, B vitamins (energy) and Vitamin C (immune boost). Of course by name alone, this starchy vegetable lends itself more to desserts; however sweet potatoes are a great addition to many savory creations. After purchasing a couple of sweet potatoes from the Chenier Farm at my local farmers market, I used the potatoes to make two sides: rosemary and garlic chive roasted vegetable medley and savory mashed sweet potato. These are great side dishes for any protein of choice. If you want to keep things simple, bake chicken, which you can season 2 to 3 ways on one baking sheet, and steam the leafy green veggie of your choice. Check out the recipes below.

 

Mashed Sweet Potato

Serves 4

 

Ingredients:

1 large sweet Potato (2 -2 ½ cups)

1 tbsp. butter

½ cup of milk

3 tbsp. green onion

½ tbsp. garlic powder

Salt and pepper to taste

 

Directions:

  1. In a medium pot, bring 4 quarts of water to a boil.
  2. Rinse and peel sweet potato.  Cut in half then slice.
  3. Boil for 12-15 minutes or until tender.
  4. Strain water. Add butter and mash potatoes with a fork.
  5. Add milk, green onion and seasoning. Mix well.
  6. Enjoy.

 

Roasted Vegetable Medley

Serves 4

 

Ingredients:

1 large sweet potato (2 cups)

6 medium turnips (2-2 ½ cups)

1 tbsp. avocado or olive oil

2 tbsp. fresh chopped rosemary

2 tbsp. garlic or regular chives

½ tbsp. cayenne pepper (optional)

1 tsp. smoked paprika

Salt and pepper to taste

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse and peel potatoes and turnips.
  3. Cut off both ends of turnips but leave stems to stabilize the root while cutting. Cut it in half, then slices. Dice the sliced turnips. Repeat with second half, remaining turnips and potatoes.
  4. Line a baking sheet with parchment paper. Rinse and chop herbs.
  5. Add vegetables, oil, herbs and seasoning and mix until evenly coated with your hands or a spoon.
  6. Spread vegetables into an even layer on parchment paper. Bake for 25-30 minutes, or until vegetables are tender. (Test with a fork. Fork should slide easily into and out of the diced veggies.)
  7. Enjoy.