A variation on our Citrus-Dill Shrimp & Veggies. We heated some lemon-infused canola oil in our trusty dutch oven, added some asparagus and the juice of half a lemon. Let the asparagus cook for a couple of minutes, stirring frequently.
Then we added the raw shrimp we had defrosted and removed the tails from. Squeezed in the juice of the other half of the lemon and some citrus-dill spice blend. Cooked until the shrimp turned pink & served!
We marinated a mahi-mahi fillet overnight in a marinade of soy sauce, the juice and zest of an orange, Sriracha, garlic juice, rice wine vinegar, fish sauce, salt & pepper, then popped it on the grill. Served it over a bed of spinach, accompanied with a salad of tomatoes in homemade tzatziki.
Taking inspiration from the Burmese dish of Mohinga, we sautéed some zucchini, onion & bell pepper in a little olive oil, then added soy sauce, fish sauce, garlic, Sriracha , and rice wine vinegar and the redfish, cut into bit sized pieces. Cooked till the fish was flaky. At the very end, we added the shirataki tofu noodles, which we had rinsed earlier. Served it up in a bowl and garnished with fresh basil.
The shirataki noodles make a great low-carb alternative to pasta and work really well in a dish like this.
With all the seafood goodness from Groomer’s at our disposal, we’re already eating fish for half the week, so last week we decided to go the distance and avoid meat the whole week. We had a really great week, coming up with some great flavor combinations and refining our approach to our frittata. Continue reading
We made a slaw from some shredded cabbage, red onion and red bell pepper, which we dressed with a mixture of soy, rice wine vinegar, a touch of sesame oil, siracha, garlic, Yuzu, the zest and the juice of a lemon, pepper, some green onion. Then we tossed in some sautéed Calico scallops from Groomer’s.
We took some cleaned, peeled shrimp, tails removed, and rubbed them with some chipotle powder and salt and let them sit in the fridge for a few hours. Heated up some oil in our trusty dutch oven and sautéed the shrimp until they were done and served them over our Braised Veggies. Spicy!
If you find the heat of the chipotle to be a bit too much, add some more of the broth from the braised veggies and mix together well. The result looks a little like a cioppino and the additional liquid helps cut the intensity of the chipotle, though your mouth will still be aglow!
This is tagged as a one-pot meal, because we first prepared the veggies in the dutch-oven, then pulled them out and put them aside.
This is a great accompaniment to any number of proteins and can even be used to make soup or cioppino-inspired dish, like our Chipotle-Rubbed Shrimp, which we served over this base.
We started by dicing our vegetables into uniform size pieces. We used zucchini, fresh tomatoes, and red & yellow bell peppers.
Sauteed the tomatoes and peppers in a little bit of olive oil, added the zucchini and a couple of tablespoons of tomato paste, with some garlic and a couple of tablespoons of water, salt & pepper. Simmer for 10 minutes or so to let the flavors mingle.
Chopped up a bunch of basil we needed to use up, put it some vegetable stock and added some garlic, salt, and pepper and pureed it and then poured it over the shrimp to marinate for a few hours.
Parboiled some chopped dandelion — or, as Brian says, “dandy lion” — greens and set them aside. Heated up a couple of teaspoons of oil in our trusty dutch oven and sauteed some julienned summer squash and red peppers until they were about half done, removed them from the pot and set aside with the greens. Threw the shrimp in the pot to sauté. Added the greens and veggies when the shrimp had mostly turned pink and tossed it all together until veggies and shrimp were cooked through.
Two of our favorite proteins on one plate! Both bison and shrimp come from the “leanest” protein category, which means we can have a full seven (combined) ounces cooked!
Eggs are a great meatless protein source. Three whole eggs constitute a serving of lean protein and 14 egg whites — which is a lot of food! — are a serving of leanest protein. (Need a refresher on the lean, leaner, leanest concept?)
For this meal for two, we used a half-and-half approach. The recipe used one full serving of whole eggs and one of egg whites. This yielded two generous servings that were half lean/half leanest — which we treated as leaner, and therefore used a bit of healthy fat in the prep. (The egg whites really bulked up the meal, hence our use of them to achieve a greater volume of food.) Continue reading