Archive | April, 2015

Blackberry Salad

29 Apr

Health experts encourage us to eat more dark color berries because of the high concentration of antioxidants. Why not try them in salads. We eat salads often, and I like to try some unusual ingredients for a change. This salad is simple and delicious. This makes enough dressing for several salads.

Salad ingredients:

  • spinach or mixed greens
  • 1 cup of blackberries
  • 1 cup of halved cherry tomatoes
  • 1 tbs slivered almonds per salad

Dressing:

  • 2 tbs olive oil
  • 2 tbs balsamin vinegar
  • 1 tbs dijon mustard
  • 2 tsp honey
  • 1 tsp thinly slices green onion

Mix all of the dressing ingredients together. Toss with the greens. Plate the greens and top with the berries, tomatoes and almonds.  

Blackberry Salad

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Scallops with Ginger-Mango Sauce

24 Apr

Mangos were on sale at local supermarket and I bought quite a few of them. Some of them got very ripe and I had to come up a recipe for them. I had taken scallops out of the freezer for dinner and needed to create a pairing. I thought mango might be too sweet with sweet scallops, but adding ginger and vinegar cut down on the sweetness.

  • 1 ripe mango
  • 2 tbs rice vinegar
  • juice and zest of a lemon
  • 1 tsp shiracha hot sauce
  • 1 tsp ginger

Peel the mango and cut fruit off of seed, puree in a food processor with the vinegar, hot sauce and ginger until smooth.
squeeze juice out and Add the lemon juice and zest to mango puree.
Put in nonreactive saucepan and simmer on low heat for 5-10 minutes. Season with salt.

Pat the scallops dry with a paper towel. Season with pepper. Coat a sauté pan with olive oil and heat over medium high heat. Sear the scallops 1 1/2-2 minutes each side. Pour some mango sauce on plate and top the sauce with scallops.

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Seafood Bake

9 Apr
We used to go to a Sushi restaurant years ago, where my husband used to eat a dish called Dynamite. A lot of sushi restaurants serve their own version of this dish. Unfortunately, hubby can not have dishes like this in restaurants do to the cholestrol. I wanted to create a healthier version of dynamite for him and this is my version, which turned out fabulous. Both of my husband and son enjoyed and requested again an other day.
  • 1 14-oz bag frozen mixed seafood (calamari, mussels, baby squid, shrimp, imitation crab) cut up in small pieces
  • 1/2 lb salmon, cut up in small
  • ¾ to 1 cup fat free mayo
  • 1-2 tbs sriracha sauce
  • 2 tablespoons masago (caviar) (I bought some from sushi chef at our grocery store)
  • 2 tablespoons addional masago (caviar) for ganish, optional
  • small can of mushrooms  chopped up
  • bonito flakes,  if desired (available in Asian markets)

Heat oven to 400 degrees  F. In a medium bowl, mix seafood, salmon, mushrooms, mayonnaise and masago. Mix gently.  Place in small individual baking dishes.

Bake for 20 minutes or until the tops of the dynamite is browned. Top with bonito flakes and masago if using some.

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Seared Scallops with Zucchini Noodles

9 Apr

Pasta is gone in our diets, so the idea of trying zucchini noodles intrigued me. This dish is simple, heathy and delicious. I had an opened bottle of white whine that needed to be used up and thought of using it with scallops. This recipe is similar to shrimp scampi except I like to add red pepper flakes for spice. It was spicy for me, but my husband thought it was perfect.

  • olive oil
  • pound of scallops
  • 2 gloves of garlic, pressed
  • 1/2 tsp of red pepper flakes (if desired)
  • 1/4 white wine
  • 2 tbs lemon juice
  • 2 large zucchini, cut into noodles or ribbons
  • parsley for garnish

Cut zucchini into noodles. You can make long, thin ribbon noodles using a vegetable peeler or mandolin.

Pass the peeler or mandolin over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it. If using a mandolin, make sure that you use one of the smallest blade settings in order to produce small, thin noodles. Sprinkle salt of the noodles and let them sit for 10 minutes. Squeeze out any additional moisture. Wrap the paper towels around the zucchini noodles and squeeze the noodles gently to get any remaining moisture out.

Heat a large sauté pan over medium heat. Add the oil and garlic, sauté 1 minute. Add the scallops and cook 1-2 minutes each side depending on size. Remove the scallops from pan and set a side.

Add the white wine and lemon juice to the pan. Scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for a minute. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.  Season with salt and pepper. Place the zucchini on plates, top with scallops and garnish with parsley and serve immediately.

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