These are so easy they're hardly a recipe. Which makes them extra awesome. I got the idea here: A Food Centric Life. I think I got a roasted tomato recipe from this site, too, so you foodies might want to browse a bit.
Step 1: Get some nice scallops and let them sit on your counter until they're room temperature. I live in the mountains, so I thawed some ridiculously expensive frozen scallops and they worked fine. I'm hoping you folks near the coasts can do better than that, though.
Step 2: Pour some hoisin sauce into a bowl. If hoisin by itself is too sweet for you, add a little soy sauce. We used Kikkoman hoisin* with a little Kikkoman soy sauce thrown in. Heat a large saucepan on medium heat and add some vegetable oil.
Step 3: Pat your scallops dry with a paper towel (it helps them brown) and put them in the pan. Cook them a couple minutes, until you can see them browning up on the edges.
Step 4: Turn the scallops over and brush/pour some hoisin on top of them. Cook them another minute or two until they look done. (They should be kind of but not super firm when you poke them with a spatula.)
Pow! Done! Great with stir-fried veggies and rice. You're welcome.
The first time I did scallops for the kids, I just cooked them in butter, and everyone thought they were too sweet. This time, the sweet scallops and salty sauce balanced pretty well and everyone was into the scallops.
*This isn't our favorite hoisin--I can't remember the name of our favorite but I know it when I see it. Kikkoman is easy to find here, though, and not crazy sweet. Kikkoman soy sauce is our favorite, though.
Sunday, December 30, 2012
Monday, December 10, 2012
Slow Cooker Chicken Marrakesh (or Madras, or Matsumoto)
It's winter, so it's slow cooker season again. (And it's winter break, so I finally have time to think about cooking again. I swear I don't mean to let this project die!) This is a recipe from allrecipes.com, modified according to what we had on hand, and it came out so well I wouldn't change a thing.
Ingredients:
1 large white onion
1 large or two medium sweet potatoes (preferably satsumaimo)
2 large carrots (or half a bag of baby carrots)
2 cloves garlic
2 large boneless chicken breasts
15-oz can garbanzo beans
14.5-oz can diced tomatoes
2 tsp garam masala
1 tsp salt
1 tsp dried parsley
1. Cut the chicken into chunks and place in one layer on bottom of slow cooker.
2. Peel the sweet potato(es) and cut into large chunks. Place on top of chicken, near outside wall of slow cooker.
3. Cut carrot and onion into chunks, place in slow cooker.
4. Mince garlic and add to slow cooker.
5. Drain and rinse garbanzos and add to slow cooker.
6. In small bowl mix together garam masala, parsley, and salt, then sprinkle over what's in the cooker.
7. Add tomatoes and stir.
8. Cook on high for 5 hours. Stir near end.
9. Serve with couscous.
Lately supermarkets here have been stocking satsuma-imo, the Japanese sweet potatoes that are purple on the outside and yellow-white on the inside. That's what we used, and they were perfect. I'm sure yams or other Western sweet potatoes would be good too, but satsumaimo have a lighter, almost parsnip-like sweetness that really worked well; plus, they get flaky and fluffy like a regular potato when you cook them, rather than soft and squishy like a yam.
The original recipe called for 1/2 tsp cumin, 1/2 teaspoon turmeric, 1/4 tsp cinnamon, and 1/2 tsp black pepper instead of the garam masala, but we didn't have all those things while we did have garam masala (which includes those things and more), so we used it, and it was awesome. So this is the recipe.
It went perfectly with couscous.
Ingredients:
1 large white onion
1 large or two medium sweet potatoes (preferably satsumaimo)
2 large carrots (or half a bag of baby carrots)
2 cloves garlic
2 large boneless chicken breasts
15-oz can garbanzo beans
14.5-oz can diced tomatoes
2 tsp garam masala
1 tsp salt
1 tsp dried parsley
1. Cut the chicken into chunks and place in one layer on bottom of slow cooker.
2. Peel the sweet potato(es) and cut into large chunks. Place on top of chicken, near outside wall of slow cooker.
3. Cut carrot and onion into chunks, place in slow cooker.
4. Mince garlic and add to slow cooker.
5. Drain and rinse garbanzos and add to slow cooker.
6. In small bowl mix together garam masala, parsley, and salt, then sprinkle over what's in the cooker.
7. Add tomatoes and stir.
8. Cook on high for 5 hours. Stir near end.
9. Serve with couscous.
Lately supermarkets here have been stocking satsuma-imo, the Japanese sweet potatoes that are purple on the outside and yellow-white on the inside. That's what we used, and they were perfect. I'm sure yams or other Western sweet potatoes would be good too, but satsumaimo have a lighter, almost parsnip-like sweetness that really worked well; plus, they get flaky and fluffy like a regular potato when you cook them, rather than soft and squishy like a yam.
The original recipe called for 1/2 tsp cumin, 1/2 teaspoon turmeric, 1/4 tsp cinnamon, and 1/2 tsp black pepper instead of the garam masala, but we didn't have all those things while we did have garam masala (which includes those things and more), so we used it, and it was awesome. So this is the recipe.
It went perfectly with couscous.
Sunday, August 26, 2012
Fish Sunday: Part 1
So . . . we've decided to make Sunday "fish day" and we've been systematically trying whatever varieties can be had in the Rocky Mountains. So far tilapia and cod haven't been hits, but everyone approves of flounder, salmon, shrimp, and swordfish. It's pretty much all poached so far 'cause it's so foolproof, but one of these days I'll branch out. I promise.
This has gone on long enough that I feel the need to record the experiments so I can remember what worked and what didn't, and what better place than the family food blog? So here's what we did this week:
This week's fish was flounder, poached in olive oil with a little Caribbean Calypso seasoning. It worked great--the seasoning has kind of a lemony flavor that (of course) makes it a natural for fish.
On the side we had Artichoke Orzo Pilaf. I made it like the link says, except that I sauteed the leeks and orzo in browned butter instead of oil. Yum! The artichokes were great--they really brightened up the dish. The leeks were fine but not special in this one, so next time I'd probably use regular onion or shallots because they're cheaper out here.
We also roasted some cauliflower in the toaster oven--it was fine, but I didn't do any sauce or special seasonings, so it was kinda boring. But good for us, I guess. ;)
If you're following along, all this adds up to a dinner of white food.* We usually have more color, but this felt like comfort food. Also, I managed to time things so that everything was pretty much done at the right time so everything was at it's best. Go me!
*Except for the olives--the kids wanted to do olive fingers.
This has gone on long enough that I feel the need to record the experiments so I can remember what worked and what didn't, and what better place than the family food blog? So here's what we did this week:
This week's fish was flounder, poached in olive oil with a little Caribbean Calypso seasoning. It worked great--the seasoning has kind of a lemony flavor that (of course) makes it a natural for fish.
On the side we had Artichoke Orzo Pilaf. I made it like the link says, except that I sauteed the leeks and orzo in browned butter instead of oil. Yum! The artichokes were great--they really brightened up the dish. The leeks were fine but not special in this one, so next time I'd probably use regular onion or shallots because they're cheaper out here.
We also roasted some cauliflower in the toaster oven--it was fine, but I didn't do any sauce or special seasonings, so it was kinda boring. But good for us, I guess. ;)
If you're following along, all this adds up to a dinner of white food.* We usually have more color, but this felt like comfort food. Also, I managed to time things so that everything was pretty much done at the right time so everything was at it's best. Go me!
*Except for the olives--the kids wanted to do olive fingers.
Thursday, July 12, 2012
Shrimp and Cilantro
We made Moroccan shrimps. We put them over millet and that part wasn't that great, but the shrimps were great. Next time we'll just have them with salad or something. They're not spicy, but they have a nice bright flavor. One pound of shrimp is maybe 40 regular sized ones, so think of how many shrimp you want and judge your servings from that.
1 pound medium shrimp, deveined and peeled, tail on
16 cilantro sprigs
5 garlic cloves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
Grated zest of 1/2 lemon (I cheated and just squirted in some lemon juice)
Sea salt, to taste
Preheat the oven to 325 degrees.
Food process everything but the shrimp until it looks saucy, then put it in a large-ish bowl with your shrimps. Toss them together, then spread them out on a large baking sheet.
Bake for 10 to 12 minutes.
Even after peeling my own easy-peel frozen shrimp it was a pretty quick dish to make. We totally bought our shrimp frozen because we don't live in shrimp country, but those of you near oceans can probably do better than that. ;)
Sunday, July 8, 2012
Poached Fish
I'm learning how to oil poach fish because I've lost all meat-cooking talent I ever had and poaching sounded very forgiving. I pretty much did this but with dried thyme--fresh would have worked way better, I think. We couldn't really taste the herbs.
But the poaching part was easy and the fish turned out really moist. And even though it was totally cooked in oil it didn't feel too greasy. And it's so low temp it doesn't heat up the kitchen much at all, so it's a great summer cooking method. We shall definitely experiment further. We're thinking rosemary would be an interesting flavor to try. The kids weren't sold on tilapia but they love salmon and shrimp so I think I can get them sold on poached something . . .
Thoughts and feelings on poaching, anyone? Flavor ideas? Side dish suggestions?
But the poaching part was easy and the fish turned out really moist. And even though it was totally cooked in oil it didn't feel too greasy. And it's so low temp it doesn't heat up the kitchen much at all, so it's a great summer cooking method. We shall definitely experiment further. We're thinking rosemary would be an interesting flavor to try. The kids weren't sold on tilapia but they love salmon and shrimp so I think I can get them sold on poached something . . .
Thoughts and feelings on poaching, anyone? Flavor ideas? Side dish suggestions?
 |
| Not our fish. Stole the picture from the NY Times. |
Tuesday, June 19, 2012
Southwest Rice and Bean Salad
Not the catchiest name, but it's descriptive. :) I've been looking for more cold recipes for the hot, hot summer and this one's a nice one.
1 cup short/medium grain rice (uncooked)
1 1/2 cups cooked pinto beans or one 15-oz can, drained and rinsed
3 1/2 Tbs lime juice, divided
1 medium bell pepper (red or yellow for sweetness), diced
1 cup cherry or grape tomatoes, halved
3 cloves garlic
2 1/2 Tbs olive oil
3/4 cup coarsely chopped cilantro
1/4 cup chunky salsa, whichever you like
1. Cook the rice.
2. While the rice is cooking, toss the pinto beans, bell pepper, and tomatoes in a big bowl with about half the lime juice.
3. In a small bowl, press the garlic and whisk together with the oil and the rest of the lime juice, season with salt and pepper if you want, then pour it on your beans 'n' veggies.
4. Add a bunch of cilantro. Stir everything.
5. When the rice is done, rinse it with cold water to cool it off, shake out all the water you can, and add it to everything else. Add the salsa, stir and serve.
It makes a decent amount of food--enough for two adults and three kids to have plenty. They also say you can fill it out with some corn, avocados, and/or pumpkin seeds to make it a heftier meal. I think pumpkins seeds, especially, would be a great addition. We'll have to work on that.
Of course, the spice factor depends on what kind of salsa you're into. It's not really spicy besides that. We used a medium fire-roasted salsa and liked it, and most of us put a little extra on top after serving.
1 cup short/medium grain rice (uncooked)
1 1/2 cups cooked pinto beans or one 15-oz can, drained and rinsed
3 1/2 Tbs lime juice, divided
1 medium bell pepper (red or yellow for sweetness), diced
1 cup cherry or grape tomatoes, halved
3 cloves garlic
2 1/2 Tbs olive oil
3/4 cup coarsely chopped cilantro
1/4 cup chunky salsa, whichever you like
1. Cook the rice.
2. While the rice is cooking, toss the pinto beans, bell pepper, and tomatoes in a big bowl with about half the lime juice.
3. In a small bowl, press the garlic and whisk together with the oil and the rest of the lime juice, season with salt and pepper if you want, then pour it on your beans 'n' veggies.
4. Add a bunch of cilantro. Stir everything.
5. When the rice is done, rinse it with cold water to cool it off, shake out all the water you can, and add it to everything else. Add the salsa, stir and serve.
It makes a decent amount of food--enough for two adults and three kids to have plenty. They also say you can fill it out with some corn, avocados, and/or pumpkin seeds to make it a heftier meal. I think pumpkins seeds, especially, would be a great addition. We'll have to work on that.
Of course, the spice factor depends on what kind of salsa you're into. It's not really spicy besides that. We used a medium fire-roasted salsa and liked it, and most of us put a little extra on top after serving.
Sunday, June 3, 2012
Pasta Caprese
Looks like I never put this one up, probably because it's really easy and I kind of assume everyone knows how to make it. But it's great to do while tomatoes are in season so I'm putting it up anyway. Here goes:
5 large tomatoes,small dice (except I usually use 1-2 cups cherry or grape tomatoes--makes it sweeter)
1/2 cup extra virgin olive oil (go ahead and break out the good stuff--adds to the flavor)
1 tsp or so balsamic vinegar
2 cloves garlic, thinly sliced (mandolin works pretty well--you can cheat with jarred garlic, makes the dish more mellow)
salt and black pepper to taste
pinch of cayenne pepper (or chipotle powder for funsies)
1 lb penne or farfalle pasta
1/2 lb mozzarella, cut into small cubes
15 or so fresh basil leaves, torn or shredded (yes, you have to go fresh here)
1. In a large bowl (large enough for your finished dish) whisk together olive oil, vinegar, salt, pepper, and cayenne. Add garlic and tomatoes (if you use cherry tomatoes, cut them all in half) and toss together.
2. Let that all marinate while you boil your pasta and cut your cheese and basil.
3. Drain pasta, add it to tomato mixture, and stir in the basil and cheese. The heat from the pasta will melt the cheese slightly. Check for salt and pepper and serve warm.
5 large tomatoes,small dice (except I usually use 1-2 cups cherry or grape tomatoes--makes it sweeter)
1/2 cup extra virgin olive oil (go ahead and break out the good stuff--adds to the flavor)
1 tsp or so balsamic vinegar
2 cloves garlic, thinly sliced (mandolin works pretty well--you can cheat with jarred garlic, makes the dish more mellow)
salt and black pepper to taste
pinch of cayenne pepper (or chipotle powder for funsies)
1 lb penne or farfalle pasta
1/2 lb mozzarella, cut into small cubes
15 or so fresh basil leaves, torn or shredded (yes, you have to go fresh here)
1. In a large bowl (large enough for your finished dish) whisk together olive oil, vinegar, salt, pepper, and cayenne. Add garlic and tomatoes (if you use cherry tomatoes, cut them all in half) and toss together.
2. Let that all marinate while you boil your pasta and cut your cheese and basil.
3. Drain pasta, add it to tomato mixture, and stir in the basil and cheese. The heat from the pasta will melt the cheese slightly. Check for salt and pepper and serve warm.
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