Monday, January 9, 2017

Watercress Salad with Avocado and Pomegranate


Watercress is a peppery tasting salad green with smallish leaves and long stems. It's tangy taste pairs well with the calm nature of avocado and the sweet bite of pomegranate arils (seeds). Try it with this sweet and tangy dressing and your taste buds will be transported.

Ingredients:

2 cups watercress
1 cup arugula (or baby spinach)
1/2 ripe avocado
1/4 cup pomegranate arils

for the dressing:

2 Tbs rice vinegar
1 tsp soy sauce
2 Tbs extra virgin olive oil
1 tsp honey
1 tsp grated onion
2 Tbs grated hard pear

Directions: Mix the salad ingredients together and pile on 2 salad plates. Mix the dressing ingredients together, shake well, then drizzle about 1 tablespoon of dressing on each salad plate. Serve.

Serves 2

Stealthy Cooking Tip: Watercress is a storehouse of many phytonutrients. It's a great source of Vitamins C, K, and A. 


Wednesday, December 28, 2016

Lemongrass Skewered Scallops


I had scallops skewered like this for my birthday dinner. So delicious! These are easy to make, and super fast, too. However, with a taste so delicious, no one will ever suspect. I served mine with black rice and a green vegetable. If you're looking for a super fast dinner, use a precooked rice to speed things up.

Ingredients:

2 stalks lemongrass
16 large scallops
1 tsp butter
1 tsp olive oil
1 tsp minced garlic
1/2 lemon

Directions:

Cut the lemongrass stalks in half, about halfway up the stalk, so that each stalk makes two lengths about 4 or 5 inches in length. Thread 4 scallops on each of the lemongrass stalks, using the lemongrass as a skewer. Heat a non stick skillet over medium heat, adding the butter, olive oil, and garlic. Add the scallops to the skillet, and cook for a few minutes per side. The scallops are done when they are opaque in the middle. Finish them with a quick squeeze of lemon, and serve.

Serves 4, one skewer each

Stealthy Cooking Tip: Sometimes the price on large scallops makes them a little too dear for my taste (or at least the taste of my pocketbook). If that's the case, you can certainly make this with smaller scallops. Adjust the amount of scallops per serving, so that you get about 4 ounces of scallops per person.