Crab Salad

Actually, this is imitation crab salad. Especially delicious when it's still hot outside, too early to call fall, but too late to call summer. This is the time of year I like crab salad the best. 

Ingredients: 

8 oz package of imitation crabmeat

1 Tbs olive oil

1 cup halved grape tomatoes

1/2 cup thinly slice celery or fennel

1/4 cup chopped pickled jalapeno

3 Tbs sliced green onion

1/4 cup chopped Thai basil or cilantro

Directions: 

Pull the crab meat apart into bite size pieces. Mix in the remaining ingredients. Chill for 1 hour. This is best served chilled but can be eaten immediately after making. Toss, then serve immediately. 

Serves 4 

Stealthy Cooking Tip: Imitation crabmeat is usually made of pollock. If someone has a shellfish allergy, this recipe should work well for them. If you're serving this at an outside gathering, place the serving dish on top of ice to both keep it cold and to keep it healthy. 

BBQ Shrimp Salad with Pear and Arugula

I love salads in summer. Cool and refreshing, they just hit the spot. This one has it all - the BBQ flavor we crave all summer long, crunchy pear and cucumber offset by smooth avocado and juicy tomatoes. Plus, everything gets tied together with a summery citrus vinaigrette. 

Ingredients: 

12 shrimp, large size

1 Tbs butter

1 Tbs bar-b-que sauce

2 cups salad greens or arugula

1 pear, seeded and sliced

1 avocado, sliced

10 cherry tomatoes

1/2 cucumber, peeled and diced

1/4 cup citrus dressing

for the dressing:

3 Tbs cup orange juice

2 Tbs citrus ginger honey

1 Tbs Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Heat a skillet with the butter over medium heat, adding the shrimp. Cook for about 2 minutes per side, until they turn pink. Add the BBQ sauce to the skillet and toss to coat. Divide the salad greens between 2 plates. Add 1/2 the pear, avocado, tomatoes, and cucumber to each plate. Top each with 1 - 2 Tbs citrus dressing and toss. Arrange the BBQ shrimp across the top of each salad. 

Serves 2

Stealthy Cooking Tip: I find this salad to be substantial enough for me. But - it's certainly not enough for everyone! Serve a basket of breadsticks along with this salad and you'll find it's definitely enough for either a hearty lunch or dinner. 

Tilapia Tacos with Peach Salsa

It's taco Tuesday, and I'm ready for a new kind of fish taco. I like the subtle nature of tilapia because it takes on flavors easily. This time, I used some chili powder like a blackening mixture. The sweetness of the peach plays beautifully with the heat of the chili. To top it off, it's pretty, too!

Ingredients:

for the salsa:

1 peach, chopped

2 thin slices red onion, finely chopped

1 Anaheim chili, seeded and finely chopped

2 Tbs white balsamic vinegar

1 Tbs chopped cilantro

for the tilapia filling:

1 Tbs olive oil

1/2 tsp minced garlic

1 large piece tilapia

1 Tbs chili powder

several grinds of sea salt

the extras: 

4 corn tortillas

4 slices lemon

2 Tbs mayonnaise

several shakes of sriracha

Directions: 

Make the salsa by combining all of the ingredients in a bowl. Stir and refrigerate until ready to serve. Heat the olive oil in a skillet, adding the garlic and letting it sizzle for about one minute. Dredge the tilapia in the chili powder, then add it to the skillet. Cook until the fish can easily be flaked. Flake the fish. Taste and add salt as needed. Prepare the sriracha mayonnaise while the fish is cooking by mixing the mayonnaise together with the sriracha, add more or less sriracha depending on how hot you like it. Heat a nonstick skillet over medium heat. Add the tortillas and cook for about 30 seconds per side. To serve, spoon some of the fish into the middle of each tortilla. Top with some of the salsa, then some of the sriracha mayo. Serve and enjoy!

Stealthy Cooking Tip: I served this with some blistered shishito peppers and a salad to some friends. We all enjoyed it ... even before the margaritas were served!

Caprese Salad with Blackened Fish

Caprese salad represents pure summer to me. Fresh tomatoes, basil, and mozzarella! It's the height of summer here, which means that tomatoes are fresh off the vine every day. Whether you pick your tomatoes from your garden or pick them up at the store, you're sure to find they are extra tasty this time of year. This combination is a nice respite from the heat of summer. Enjoy!

Ingredients: 

2 cups young spinach leaves

1 cup grape tomatoes, halved if large

1/2 cup black or kalamata olives

1/2 cup mozzarella or feta cheese, broken or cut into small pieces

2 tsp balsamic dressing

2 pieces of fish cooked with blackening spices

Directions: 

Mix the spinach together with the tomatoes, olives and cheese. Toss with the balsamic dressing. Cook the fish (I used barramundi, a type of sea bass), then top the salad with the fish. Serve. 

Serves 2 

Stealthy Cooking Tip: Sometimes a salad is just what it takes when it's hot outside. This salad is substantial enough to fill you up, and light enough for a hot summer evening. 

BBQ Shrimp with Spring Veggies

Here's a quick and simple to make shrimp dish that's sure to have your tastebuds tasting springtime. While many of these vegetables are available year-round, they're freshest when picked fresh locally. They're even better when you can pick them from your own backyard garden! I was able to use the first asparagus spears of the year along with some green onions out of the garden. The red and yellow peppers came out of my freezer, and the rest came from the grocery store. However, they taste like spring to me!

Ingredients:

1 cup cooked brown rice

8 oz shrimp

1 tsp butter

1 tsp olive oil

1 Tbs BBQ sauce

1 Tbs olive oil

1/2 cup chopped red and/or yellow pepper

1/2 cup snap peas, cut into 1/2-inch lengths

1/2 cup asparagus spears, cut into 1-inch lengths

1 carrot, peeled and cut into 1/2-inch pieces

1/4 cup chopped red onion

1/2 cup chopped pineapple

1 green onion, cut into 1/2-inch pieces

1 tsp minced ginger

1 clove garlic, minced

1 Tbs tamari soy sauce

1 tsp sesame oil

Sea salt and pepper to taste

black and white sesame seeds

Directions: Cook the rice as directed. For a quick dish, use precooked microwave rice. Heat the butter and olive oil in a nonstick skillet. Cook the shrimp for about 4 minutes, until they are opaque. Add the BBQ sauce and continue cooking for another minute. Remove the shrimp from the skillet and keep warm. Wipe the skillet clean. Add the olive oil, together with the vegetables. Cook until the onion begins to turn translucent, and the asparagus gets bright green. Add the soy sauce and olive oil. Taste, adding salt and pepper to your liking.

Serve by spooning 1/2 cup of brown rice into each of two bowls. Add half of the vegetable mixture to each bowl. Top with 1/2 of the shrimp. Sprinkle each serving with the sesame seeds and serve. 

Serves 2

Stealthy Cooking Tip: I usually like cooking my own brown rice in a rice maker, but sometimes time demands a quicker cook time. I've found that Seeds of Change Brown Basmati Rice tastes good, is low in sodium and cooks in 90 seconds! All is good. 

Ahi Sushi Bowls

I'm missing my bowls! Just because it's cold outside doesn't mean I can't have my bowl and eat it too! I also like Ahi tuna, cold or hot. Today, I'm making everything hot, to warm me up!

Ingredients: 

1 cup cooked brown rice

1 tsp olive oil

8 oz Ahi tuna

2 Tbs low sodium soy sauce

2 tsp rice vinegar

2 tsp sesame oil

1/2 cup zucchini sticks

1/2 cup carrot sticks

1/2 cup edamame

1/2 avocado sliced

2 Tbs mayonnaise

1 Tbs sriracha

1 green onion, sliced

1 tsp sesame seeds

2 Tbs pickled sushi ginger

Directions: Cook the brown rice. Prepare the tuna and the vegetables while the rice is cooking. To prepare the tuna, mix together the soy sauce, vinegar and sesame oil in a small bowl. Place the tuna in the bowl, turning every few minutes so that the tuna can marinate. Prepare the vegetables by cutting them, then arrange them attractively into two bowls, along with the rice. Prepare the sauce by mixing the mayonnaise with the sriracha. Taste, adding more sriracha if you like more spice. Heat the olive oil in a skillet, then drain the tuna and cook for about 30 to 40 seconds per side, depending on how thick the tuna is. The tuna should be just seared on the outside. Slice the tuna, then place it on top of the rice and vegetables. Drizzle the sauce over the bowl, and top with green onions, sesame seeds, adding some of the pickled ginger on the side. Enjoy!

Serves 2

Sea Bass with Vegetables and Basil

As you may already know, I absolutely love Chilean Sea Bass. I occasionally find it at Costco and snap it right up. Here's a recipe that's loosely based on a delicious dish I had at a restaurant called Bloom in San Juan Capistrano. I love how when I cook this at home, all my memories of that delicious dinner and evening come right back to me. 

Ingredients: 

1 cup fingerling potatoes, cut in half if large

1/4 cup green beans, cut into 1-inch lengths

1 carrot, peeled and thinly sliced

1 Tbs butter

1/4 cup chopped onion

2 Tbs edamame

2 Tbs golden raisins

1 Tbs capers

1 Tbs pine nuts

2 Tbs minced basil, plus two basil sprigs

3/4 lb. sea bass

1 tsp olive oil

Directions: 

Fill a small saucepan with water and bring to a boil. Add the potatoes and cook for about 10 minutes. Add the green beans and continue cooking for another 4 minutes. Add the carrot and cook for an additional 4 minutes. When done, drain the potato mixture. Meanwhile, heat the butter in a nonstick skillet. Add the onion and cook for a minute or two, until it begins to turn translucent. Add the edamame, raisins, capers and pine nuts and cook for another minute or two, until everything is hot. Swirl in the minced basil at the very end of the cooking process. Add the drained potato mixture to the sauteed vegetables. Remove the vegetables from the skillet and keep warm. Cook the sea bass by adding the olive oil to the same skillet you used to cook the vegetables. Then add the sea bass, skin side up to the pan. Cook for about 4-5 minutes per side, depending on the thickness of the sea bass. The sea bass should be opaque and flake easily when done. Divide the sea bass into two portions. To serve, divide the vegetable mixture in half and spoon onto two plates. Top each mixture with one of the pieces of sea bass. Top each plate with one of the basil sprigs. Enjoy!

Serves 2

Stealthy Cooking Tip: Timing wise, it works well to remove the vegetables cooked in the skillet to a plate and keep them warm. Then, you can start the sea bass about the same time you add the green beans to the boiling potatoes. This means that the fish will be done at about the same time as the boiled vegetables ... and that everything will still be hot when served. 

Very Veggie Noodles

I first tasted a dish similar to this one at a delightful little cafe in Dubrovnik called Nishta. They called their dish Pastalicious. It was on their gluten free, vegan menu. As you can see, I added a few shrimp, just because it seemed like the right thing to do at the moment. Make it without the shrimp for a vegan version, or add them if you like. Either way, this dish is quite delicious!

Ingredients:

extra thin rice noodles, enough for two servings 

1 tsp olive oil

1 clove garlic,  minced 

1 tsp minced ginger

6 shrimp

1 tsp olive oil

4 oz mushrooms, brushed clean, stemmed, and sliced

1 rib celery, sliced

1 carrot, peeled and sliced

1/2 cup thinly sliced red pepper 

1/2 cup yellow beans

4 spears asparagus, cut into 1 inch pieces

1 stalk lemongrass, cut into 3 pieces

1-2 Tbs red curry paste 

5 oz coconut milk 

1/4 cup roasted cashews

1 green onion, thinly sliced

Directions:

Bring a large pot of water to a boil. Cook the rice noodles according to package directions. When, cooked, drain the noodles. 

Cook the shrimp and vegetables while the water is coming to a boil and the noodles cook. To cook the shrimp, heat the teaspoon of oil in a nonstick skillet. Add the garlic, ginger, and shrimp and cook until the shrimp just turn pink, 2 or 3 minutes. Remove the shrimp and aromatics from the skillet. Add the second teaspoon of oil to the skillet along with the vegetables. Cook until the mushrooms begin to change color, about 5 minutes. Add the lemongrass stalk, along with the curry paste and the coconut milk. Cook another minute, just until it begins to thicken. Add a little more coconut milk, if the sauce is too thick.  Add the shrimp to the vegetables, then add the drained pasta, and mix everything together. 

To serve, remove the lemongrass stalk, then divide the noodles with veggies and shrimp between two plates. Top with some of the roasted cashews and green onion. 

Serves 2

Stealthy Cooking Tip: I used Mai Fun style noodles, which are very thin rice noodles, to make this dish. They're gluten free! Because they are so thin, they give this dish a silky texture. Adding the crunchy cashews on top, mixes things up a bit, and the juxtaposition in textures makes this dish exciting to the palate. 

Chilean Sea Bass with Lemon Wine Sauce

Chilean Sea Bass is my first choice whenever I see it on a menu at a restaurant. I've had it prepared so many ways, and it's always delicious! Chilean Sea Bass is wonderful on its own, simply sauteed in a small amount of olive oil and butter, but it also takes well to many sauces. This is one of my favorite sauces, simple, healthy, yet full of flavor. 

Ingredients: 

1-1/4 lb Chilean Sea Bass

1 tsp butter

1 tsp olive oil

2 lemons, 1 sliced, the other juiced

1/4 cup white wine, I used savignon blanc

1 additional tsp butter

2 Tbs capers 

2 Tbs fresh parsley or basil

Directions: Heat the butter and the olive oil in a skillet placed over medium heat. Add the lemon slices and cook until slightly brown, then turning to brown the other side. Remove the lemon slices. Add the seabass to the skillet and cook for about 4 minutes per side, depending on thickness. Perfectly cooked seabass will flake easily and will be opaque all the way through. Remove the cooked fish from the pan, covering it to keep it warm. Return the skillet to medium heat. Add the white wine, lemon juice, the additional butter and capers. Swirl until the butter melts and the liquids simmer for about 30 seconds. The sauce will thicken slightly. To serve, cut a medallion of fish, top with a lemon slice, then some of the sauce. Garnish with parsley or basil. 

Serves 4

Stealthy Cooking Tip: Let's talk about sustainable fish. I keep tabs on the seafood watch, as it changes from time to time. Sea Bass is a tender white fish, that retains its firmness and has a subtle flavor. Giant sea bass from the Pacific are still close to endangered and should be avoided, but Chilean Sea Bass is managed and is considered a viable option by the Monterey Bay Aquarium Seafood Watch. It's a bit pricey but is absolutely delicious for a special occasion ... or when I find it in the fish section at Costco! 

Pan Fried John Dory

I had the pleasure of being introduced to a fabulous fish market a couple of weeks ago. Pearson's Port , in the harbor at Newport Beach, southern California, serves up fish caught fresh daily. Most fish are caught locally, by the Pearson's and their friends. However, some fish come from their friends afar - as far away as New Zealand! This John Dory was flown in fresh from New Zealand, and one of the owners helped my daughter and I pick out three pieces perfect for three servings. My daughter cooked this up with one of her favorite ways to serve subtle white fish, and it was just as delicious as it looks. This method also is delicious with tilapia. 

Ingredients: 

1 piece of tender white fish per serving

salt

pepper

1 egg, beaten

1/2 cup panko

1/2 cup Parmesan cheese

1 tsp olive oil

1 tsp butter

Directions: 

Lightly sprinkle each piece of fish with salt and pepper. Beat the egg and place in a low pan, like a pie plate. Mix the panko and cheese together and place in a second plate. Add the olive oil and butter to a nonstick skillet and heat on the stovetop over medium heat. Dip each piece of fish in the beaten egg, then in the panko cheese mixture. Place skin side up in the skillet and cook about 2 minutes. Flip and cook an additional 2 or 3 minutes until the fish flakes easily. 

Serves 3-4

Stealthy Cooking Tip: Buying from your local vendor means getting the freshest ingredients. In addition to fresh John Dory, we also purchased locally caught scallops, and they were soooo delicious! I also like to support local merchants, and love how grateful and helpful they are in return. Most local merchants are willing to share lots of information, and Pearson's Port is no exception. Their website includes some of their family's favorite ways to prepare and serve most of the fish they regularly feature. 

Drunken Shrimp Tacos or Camarones Borrachos

Happy Cinco de Mayo! Today is one of my favorite holidays! Why? Because it's one more reason to try something new, something delicious, something spicy, something Mexican! Here's my ode to camarones borrachos - I've had some delicious shrimp at several Mexican restaurants throughout the Southwest. I like my drunken shrimp with either rice or in a taco. However, one thing is always present with this dish. I enjoy this shrimp dish with a margarita!

Ingredients: 

1 pound shrimp

1/2 tsp paprika

1/4 tsp chili powder

1/2 tsp salt

1 lime, zested and juiced

1 Tbs olive oil

1 Tbs butter

1 shallot, finely chopped

1 clove garlic, minced

1/2 cup water

1/4 cup tequila

1-2 tsp chipotle chili in adobo sauce

1/4 cup cilantro

1 jalapeno, diced

1 avocado, diced

1 tomato, diced

Directions: Season the shrimp with the paprika, chili powder, salt, and lime juice. Save the lime zest as a finish for the shrimp. Heat the olive oil and butter in a nonstick skillet. Add the shallot and garlic and cook over medium heat until the shallot begins to color, just a minute or two. Add the water, tequila and chili and simmer for just one minute. Lower the heat so that the liquid is a low simmer and add the shrimp. Cook about just 2-3 minutes per side, until the shrimp are opaque. Add the lime zest and cilantro. Serve with the jalapeno, avocado, and tomato on the side. This can be served as tacos in tortillas or can be eaten with rice. 

Serves 4

Stealthy Cooking Tip: You'll notice there just a small amount of salt in this recipe. Shrimp is usually briny, or salty, so requires only a little extra salt. Also, both chili powder and chiles in adobo sauce usually have salt added to the powders and sauce. Try one shrimp before serving - if you think it needs a bit more salt, add just 1/4 teaspoon, then taste again. 

 

Shrimp Pho

Pho is a Vietnamese soup that warms the soul while it nourishes the body. Traditionally, it is made in large quantities and eaten with family and friends, completing the experience by healing our spirit with love and friendship. Typically, pho is made with beef broth, but since I love chicken soup as well as shrimp, this one is made with chicken stock and shrimp. Enjoy!

Ingredients: 

For the soup:

3-4 cups low sodium chicken stock

one 1 inch piece of ginger, sliced

1 star anise

8 whole cloves

1-2 tsp fish sauce

1 Tbs sugar

1 tsp olive oil

12 or more shrimp

1/4 cup water

1 carrot, peeled and cut into 2 inch matchstick

1 baby bok choy, thinly sliced

1/2 cup green beans, sliced into 1-1/2 inch pieces

1/2 cup broccoli crowns, separated into small pieces

2 oz rice noodles

For toppings: 

2 Tbs whole mint leaves

2 Tbs whole Thai basil leaves

2 Tbs sliced cilantro

1 Tbs jalapeno, thinly sliced

1 green onion, thinly sliced

1/2 cup mung bean sprouts

Directions: 

Pour the chicken stock into a large soup pot. Add the ginger through the sugar to the chicken stock and heat until steaming, but not boiling, over medium low heat. Prepare the vegetables while the stock warms. Heat the oil in a nonstick skillet over medium heat. Cook the shrimp until opaque, about 3 minutes on each side. Remove the shrimp to a plate. Add the carrot, bok choy, green beans, and broccoli to the skillet along with the water and cook for about 5 minutes, until the vegetables are still bright in  color, and are crisp tender. Heat a second pot of water to boiling, then add the rice noodles and cook until tender, usually between 5 and 15 minutes, depending on brand. Drain the noodles. Prepare the toppings while the noodles cook. Pour the stock through a strainer, so that the ginger, anise, and cloves are removed, and return to the soup pot. Add the shrimp and vegetables to the pot. 

To serve, place some of the rice noodles in the bottom of a bowl. Ladle a healthy portion of the soup over the noodles. Let each person add their toppings of choice. 

Serves 2 generously, easily doubled or tripled

Stealthy Cooking Tip: You'll notice that there's no added salt in this recipe. Fish sauce and chicken stock, even the low sodium kind, have plenty of sodium. While I love, love, love take out pho, making it at home is one of the ways that I (and you) can control sodium, because take out is always saltier than my home made! It's also one of the ways that I can increase my vegetable intake. This recipe probably has more vegetables than most take out pho you'll find.

Fisherman's Stew

I've been missing visits to one of my fav food cities - San Francisco. So many restaurants have their own delicious version of what I can only call "Fisherman's Stew". That said, I decided it was high time for me to come up with my own version, based on what I remember from tasting so many different ones. I think the walkaway stews on the wharf have their charm, especially since they're eaten outside. But, then again, the fish stews at some of the restaurants with table cloth and a view of the bay sport a taste that's hard to beat. Regardless of where, they always seem to be tomato based, with a variety of fish and seafood. Here's my version:

Ingredients: 

1 tsp olive oil

1 clove garlic, minced

1 onion, chopped

1/2 cup sliced fennel

1 red pepper, chopped

2 tsp tomato powder (or use a can of tomatoes)

1/2 cup white wine

5 oz V8 juice (not needed if using canned tomatoes)

1/2 tsp lemon zest

1 cup fish or chicken stock (or more if the stew is too thick)

1 Tbs fresh basil, minced

1/2 lb shellfish

1/4 lb white fish, such as haddock, cod, or mahi mahi, cut into bite size pieces

Salt and pepper to taste

1 Tbs fresh parsley, minced

Directions: 

Heat the olive oil in a large soup pot over medium heat. Add the garlic, onion, fennel, and pepper to the soup pot, then cook for several minutes until the onion begins to turn translucent. Add the tomato powder, white wine, juice, zest and stock and bring to a simmer. Add the basil, along with the shellfish and fish and cook until shellfish and fish are just opaque, about 5 more minutes. Adjust the seasoning with salt and pepper to your taste. Serve in bowls, topping each serving with some fresh parsley. 

Serves 4 as a starter or 2 as a main dish

Stealthy Cooking Tip: I used a seafood blend from Trader Joes that included shrimp, scallops, and calamari, then added some mahi mahi for the fish. The premixed seafood made this a quick and easy stew to put together. 

Spicy Shrimp Louie

Suddenly, it's summer! Spring lasts only a couple of weeks in Sacramento, then summer is hot on its tail. And, just like that, summer has arrived. I find cold salads so delightful when I want a light meal to beat the heat. Shrimp Louie, and it's cousin Crab Louie, are just the thing. Here's my take on a California classic. 

Ingredients:

10 medium size shrimp

1 Tbs jerk seasoning or Cajun style blend

1 tsp lemon juice from a fresh lemon

1 Tbs olive oil

1 Tbs butter

2 cups lettuce leaves

2 hard boiled eggs, peeled and halved

sea salt and freshly ground black pepper

1/2 avocado, sliced

2 beets, cooked and quartered

1 Tbs capers

2 small red or yellow peppers, sliced OR

10 grape tomatoes, halved

1 Tbs mayonnaise

1 Tbs chili sauce 

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp lemon zest

1 dash Worcestershire sauce

Directions: 

Zest the lemon, then cut it in half, juicing one half and cutting the other half into wedges. Add just 1 teaspoon of the juice along with the seasoning and 1 Tbs of olive oil to make a marinade for the shrimp. Add the shrimp to the marinade and set aside for 10 to 15 minutes. Arrange the remaining salad ingredients on the plates and make the dressing while the shrimp marinates. Add a grind of sea salt and pepper to the eggs. Add the tablespoon of butter to a skillet, drain any liquid from the shrimp, then cook until the shrimp are just opaque and cooked through. Top the Louie with the shrimp, then drizzle some of the dressing over the salad. Serve. 

Serves 2, easily doubled

Stealthy Cooking Tip: I use Bolani brand Sweet Jalapeno Sauce for the chili sauce, because I like to support our local merchants. Finding products at your local farmer's market is a good way to source local producers. Use whatever brand appeals most to you. I like it best when it's sweet with some heat! I also added some freshly cooked beets to this one, because I had them on hand - add whatever veggies you prefer to round out your Louie! 

Curried Shrimp, Scallops and Snow Peas

I've been loving Vietnamese and Thai food lately, and just can't get enough of the balance of flavors and the excitement they make on my tongue. Here's a recipe I put together based on a curry that is available at one of my favorite local restaurants. This is simplified because it uses premade curry sauce, so it comes together quickly. 

Ingredients: 

1 tsp butter

1 tsp olive oil

8 large shrimp

4 scallops

1 cup cut baby cob corn

1 cup snow peas, cut in half

2 green onions, cut into 1/4 inch lengths

8 crimini mushrooms, sliced

1 cup red pepper, chopped

1/2 cup yellow curry sauce

1/2 - 3/4 cup light coconut milk

2 Tbs chopped Thai basil or cilantro

2 cups cooked brown rice

Directions: Heat the butter and olive oil in a nonstick skillet. Add the shrimp and scallops and cook over medium heat until the shrimp are pink and the scallops become opaque, about 4 minutes. Remove the shrimp and scallops from the skillet and set aside. Add the corn, snow peas, green onion, mushrooms, and red pepper to the skillet. Cook the vegetables over medium heat for about 2 minutes, until the mushrooms begin to give off their liquid. Add another teaspoon of olive oil to the skillet if the vegetables are sticking. Add the curry sauce and coconut milk to the pan, then return to shrimp and scallops and continue cooking until everything is hot. To serve, scoop one cup of brown rice on each plate and top with half of the curry. Top with basil or cilantro and serve. 

Serves 2, easily doubled.

Stealthy Cooking Tip: If you're like me, you are enjoying take out instead of eating out! I always love to re-create the tastes of whichever restaurant is my most recent experience, so I've been seeking out new and exciting ways to wake up my palate with Thai and Vietnamese curries. There's a number of good premade curry sauces available, so give them a try and find your favorite. Right now, my favorite brand is from Thai Kitchen, and is widely available. 

Shrimp Tikka Masala

 

I recently made a sweet potato tikka masala from a food kit, and was reminded how much I like the combination of spices and flavors of Indian food. So, when I decided to make my own masala, I found that I had shrimp on hand, plus a few other vegetables, and came up with this recipe. It includes more vegetables than most masalas, unless of course, they're vegetarian. It also uses coconut milk instead of  the more traditional yogurt and cream, so it is dairy free. It passed my family's taste test, which means there were requests for left overs. 

Ingredients: 

10 Shrimp

1 tsp lime juice

1 tsp chili powder

1 tsp minced ginger

1 tsp minced garlic

2 Tbs tomato paste

1 tsp olive oil

1 tsp butter

1 tsp olive oil

1 tsp butter

1 onion, chopped

1 stalk celery, sliced lengthwise, then cut into 1/2 inch lengths

1 Anaheim chili, seeded, deveined, and chopped

1/2 red or orange pepper, seeded, deveined, and chopped

1 tsp minced garlic

2 tsp minced ginger

1/2 tsp tumeric

1/2 tsp ground cumin

1/2 cup canned tomatoes, minced

1/2 cup lowfat coconut milk

2 tsp garam masala

1 tsp red curry paste

1/4 tsp sea salt 

1 green onion, thinly sliced

2 Tbs Thai basil, coarsely chopped

2 Tbs cilantro, coarsely chopped

1 cup Jasmine or Brown Rice

Directions: 

Mix the lime juice through the tomato paste together in a bowl. Add the shrimp, and toss to coat. Let sit while you prepare the rest of the ingredients. 

Cook the rice. 

Heat 1 tsp of the olive oil and 1 tsp of the butter in a non stick skillet. Add the shrimp and cook about 3 minutes per side, until they begin to lose their pink color and turn opaque. Remove the shrimp from the pan and set aside. Heat the second tsp of olive oil and butter in the same pan. Add the onion, celery, chili, and pepper and cook for about 3 minutes, until the onion begins to turn translucent. Add the garlic and ginger, along with the tumeric and cumin and cook an additional minute. Add the tomatoes and coconut milk, along with the garam masala and red curry paste. Bring to a low simmer. Add the shrimp back to the pan, then taste the masala. Add salt if needed. 

To serve, spoon 1/2 cup of rice onto each of 2 plates, then top with half of the masala. Sprinkle some of the green onion, basil, and cilantro on top of each serving. 

Serves 2, easily doubled

Stealthy Cooking Tip: The food kit I used came from a home food delivery company called Purple Carrot, and it was delicious! I like that they send exactly the amount of each ingredient that is needed. After all, not everyone has 1/2 cup of coconut milk, or garam masala sitting on their shelf. I also like that they are plant based! It's always fun to try something new!

Langostino Rice Bowls

Langostino is making its mark at restaurants, and in the grocery store, too. Imagine my surprise when I found a bag of frozen langostino at Trader Joe's last week! I scooped those up in a hurry. Langostino are a species of crustacean similar in taste to lobster, but similar in size and texture to shrimp. The tail meat comes in just the perfect bite size, ready to add to whichever seafood recipe you're craving. I've been craving a rice bowl (again), and decided to stir up this delicious concoction.

Ingredients:

2 cups cooked brown rice
1 tsp olive oil
1/2 cup chopped sweet onion
1 thinly sliced green garlic or green onion
1/2 cup chopped red peppers
1 chopped jalapeno (optional)
1/2 cup quartered mushrooms
1/4 cup sliced celery
1/2 cup sliced snow peas
6 oz. frozen langostino tails
1 Tbs. hoisin sauce
1 tsp low sodium soy sauce
1 tsp toasted sesame oil
1/4 cup low sodium chicken stock

Directions:

Cook brown rice. Prepare the vegetables, and thaw the langostino tails while the rice cooks. Thaw the tails by submerging them in cold water, and changing the water several times. They should take about 15 to 20 minutes to completely thaw. Heat a large skillet over medium heat. Add the olive oil along with the onion, garlic, peppers and mushrooms. Cook for about 2 minutes, until the vegetables begin to soften. Add the celery, snow peas, and langostino tails, and continue cooking for another minute or so. Add the hoisin sauce, soy sauce, sesame oil, and stock, stirring to combine with the vegetable mixture. To serve, scoop about 1 cup of rice into each bowl, topping each with about half of the langostino vegetable mix.

Serves 2

Stealthy Cooking Tip: Replacing some of the hoisin sauce and soy sauce with low sodium chicken stock really cuts the sodium content in a rice bowl. Also, the flavors of the fresh vegetables and langostino will shine through, and won't be overpowered by the strong flavorings of the hoisin and soy sauce.

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. 

Ahi Salad

I've posted other salads with ahi tuna before, but in my opinion, there's never enough ways to enjoy a refreshing tuna salad in the summertime! This one is very Asian based, complete with the complex flavors of fish sauce and Thai basil. Do use Thai basil, if you can find it. If not, feel free to substitute regular basil or Italian leaf parsley.

Ingredients:

for the dressing:

1 Tbs. orange marmalade, or other fruity jam
1 tsp. rice vinegar
1 tsp fish sauce
1 tsp low sodium soy sauce
2 Tbs. citrus based salad dressing

for the tuna:

1 tsp sesame oil
8 oz. fresh tuna

for the salad:

2 cups torn lettuce leaves
1/2 avocado, peeled and sliced
1 carrot, peeled and thinly sliced on the diagonal
1/2 cup Persian cucumber, peeled and thinly sliced
1/2 cup snowpeas, blanched for 1 minute and sliced on the diagonal
1/2 cup mung bean sprouts

1 Tbs. chopped Thai basil
1/4 tsp sea salt
1/4 tsp black sesame seeds
1/4 tsp white sesame seeds

Directions:

Mix the ingredients for the dressing in a jar, shake until combined. Heat the sesame oil in a non stick skillet set over medium high heat. Cook the tuna for about 2 to 3 minutes per side for medium rare. Remove the tuna and allow to sit for about 1 minute, then cut against the grain into slices. Combine the salad ingredients, and toss. Top the mixed salad greens with the Thai basil. Then, divide the tuna between the two plates. Pour about 1 tablespoon of dressing over each salad. Top each serving with half of the sea salt and sesame seeds. Serve.

Serves 2

Stealthy Cooking Tip: This salad is all about variety! Don't let the long list of ingredients put you off, it all comes together very quickly. Just a few chops, a toss, and it's ready to go. Have this on the nights when you don't want to heat up your kitchen, and don't want to spend a lot of time cooking, either!

Sweet 'n Spicy Shrimp and Pineapple Skewers

These skewered shrimp are bathed in a sweet and spicy sauce. To increase the potency of the spices, marinate the shrimp in some of the sauce for about 10 minutes before you skewer and grill them. To decrease the potency, skip the marinade step and only use the sauce to brush the skewers when they are on the grill.

Ingredients:

for the skewers:
10 medium size shrimp
8 grape tomatoes
10 pieces of pineapple

for the marinade/brushing sauce:
1 tsp. olive oil
1 tsp. sesame oil
1 tsp. brown sugar
1-2 tsp. sriracha (or other hot sauce)
1 tsp. low sodium soy sauce
1 Tbs. minced cilantro

Directions:

Mix the marinade/brushing sauce. Place the sauce in a plastic bag, adding the shrimp and pineapple to the bag. Shake the bag to distribute the sauce. Refrigerate for 10 minutes. Skewer the shrimp, pineapple, and tomato. Alternate so they make a pretty pattern. Use a brush to bathe the skewers with any remaining sauce. Grill about 3 minutes per side, until the shrimp are pink and the pineapple is slightly brown in places. Serve immediately.

Serves 2, easily doubled

Stealthy Cooking Tip:  Serve these with some brown rice and a green vegetable or salad for an easy summertime meal.