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!
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.
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.
After making ourselves some Kimchi Chicken for dinner one night, we had some leftover chicken that was really moist and yummy. How to reuse the remainder in a way that complemented the flavorful chicken without drying it out? First, we stir fried some vegetables in a little bit of olive oil: zucchini, broccolini, red and yellow bell peppers. When they were about half done, we added the chicken and some of the leftover brine from making the kimchi. The addition of the liquid kept the chicken from drying out as it reheated while the veggies finished cooking. Voila! A yummy one-pot meal from leftovers!
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.
One of our favorites! Another quick & easy one-pot dish. Panang curry powder is a smokey, mildly spicy red-colored Thai spice blend. If you like, kick up the heat with some Sriracha or Sambel Olek or similar. Change out the protein (chicken or tofu?) and veggies to your liking. Continue reading →
Quick & easy. We pulled cleaned & peeled raw shrimp out of the freezer in the morning before work*, stopped at the Farmers Market on the way home and picked up some veggies and threw this meal together in 20 minutes. Continue reading →