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Helping Hands

Tasty and healthy meal assistance

A little help from the store can go a long way to making quick work of dinner. I’m a big fan of portioned proteins for easy freezer storage and easier use for making the right number of portions at a given time. This shrimp and kale dish was elevated with a simple sauce using onion, garlic, a little stock and a roasted eggplant and tomato spread from Trader Joe’s. The spread while low in calories, was packed with flavor that easily added to this quick dish. This took 10 minutes to make and additionally, I made enough to freeze. You can always double this portion for a family of 4 or to have additional portions to freeze for easy meals during a busy week. Check out the recipe below.

Ingredients:

1/2 lb of shrimp

2 cups fresh kale

1/2 cup of fresh mushrooms sliced

1/2 cup of onion

1/4 cup of chicken or seafood stock

1/4 cup of eggplant spread

1/2 tbsp avocado oil (or olive)

1/2 teaspoon cayenne

1 tbsp onion powder

1 tbsp garlic powder

Salt and pepper to taste

Pinch of water


Directions:

  1. Rinse and kale and add to a skillet with a pinch of water over medium heat. Add onion and stir.
  2. Slice mushrooms while kale cooks and add mushrooms to the pan. Season and reserve a little of the powders for the shrimp. Cook for 3-5 mins.
  3. Add the eggplant spread and stir in. Add stock to deglaze the pan. Cook for 2 minutes and add to a plate.
  4. Add oil and let it warm. Add shrimp and seasoning and cook for 2.5 minutes before flipping and cooking for the same time.
  5. Top greens mixture and enjoy.
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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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Bountiful Berries

 

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It’s that time of year again for strawberry season! I cannot get enough of this local, flavorful fruit and the opportunities to make new inspired creations. This past Saturday, I shared one such dish with a shrimp avocado and strawberry salad. Traditionally for such salads, I’ve added other seafood like crab and fruit such as mango. I decided to make a version using fresh strawberries from the Frank Fekete Farm, seafood from Anna Marie Shrimp and local microgreens from Westdome Nursery. The trick is to balance the sweet with savory additions like fresh garlic and herbs in the dressing. This tasty dish was well received and one that I’ve already made again. Check out the recipe below.

 

Shrimp, Avocado and Strawberry Salad

Serves 4

 

Ingredients:

1-1.5 lb(s). peeled and deveined shrimp

2 cups of chopped strawberries

3 cups of microgreens (Can also mix in salad greens)

2 large avocadoes

2 tbsp. chopped green onion

3 cloves of garlic

1 tbsp. local honey

4 tbsp. white balsamic vinegar

1 tbsp. olive oil

1 tbsp. Red Stick Spice garlic and herb (no salt)

1 tbsp. Red Stick Spice Roasted Onion granules

Pinch of Red Stick spice aged balsamic vinegar sea salt (or reg sea salt)

 

Directions:

  1. Peel and devein shrimp and set aside. Heat a large, non-stick skillet over medium heat.
  2. Add 2 tsp of each seasoning (minus salt) to shrimp and add to a hot skillet. Add a splash of water and sear for 3 minutes on both sides before removing from heat.
  3. In a medium serving bowl add vinegar and honey and mix until well blended. Add in oil.  Peel and press garlic in. If you do not have a garlic press, mince finely, then add to the bowl. Add in remaining seasoning. Mix well.
  4. Rinse and chop 2 cups worth of strawberries. Add to the bowl. Cut the avocado in half then score each half into bite-sized pieces before scooping into the bowl.
  5. You can chop shrimp or leave whole and add to the bowl. Rinse and chop green onion then add to the bowl.
  6. Add in micro greens and optional salad greens. You can also add in fresh herbs like parsley for an added layer of flavor. Mix well, serve and enjoy.