Spicy Shrimp and Broccoli

Posted by Michele at 8:17 AM 0 comments

This recipe came about from looking in the freezer for something quick and easy to make. You could use the same items fresh and not frozen. I tend to buy things like veggies and shrimp frozen when there is a good sale on organics/sustainables and usually have items like these in the freezer.

16oz frozen broccoli
7oz frozen peppers and onions
1/2 lb (25-30 pieces) frozen shrimp, raw, deveined, and peeled
1 tbsp peanut oil
1.5 tbsp fresh peanut butter
2+ tsp red pepper flakes (to taste)

In a large pot, heat water and add the broccoli, heating only enough to thaw.

Over medium heat in a large skillet, heat the peanut oil. Add the peppers and onions and stir well to coat with oil. Cool for two minutes then add the shrimp and cook for four more minutes before adding the broccoli.

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Stir well to coat and add in the peanut butter, using the oil and water released from the frozen veggies to help make the peanut butter into a sauce. Cover and cook for five minutes. Add the pepper flakes and stir to combine. When served, you can add more pepper flakes to taste.


The biggest complaint was that there wasn't enough for seconds! In retrospect, I would double all the ingredients except broccoli and oil, and make the recipe if not serving it with rice or noodles.

485 calories each serving
Makes 2 servings

Chocolate Hazelnut Spread

Posted by Michele at 11:54 AM 0 comments

Oh unhealthy goodness, thy name is Nutella. Since Bobby has an addiction to "brown sandwiches", this recipe (which I crafted last night) has been months (years??????) in the making. It has only 3 ingredients, is gluten free and vegan, and is delicious. Definitely make it in small batches, since there are no preservatives, and keep it in the fridge.

Remove the pits from 10 dates and place them in enough hot water to cover. Let them rest for 15 minutes. Remove the water and use your fingers to "peel" the rough skin from the dates. Place them in a food processor and process on low for a minute. Add 1/4 cup ground hazelnuts/hazelnut meal and 1 tbsp plus 1 (or up to 2, to taste) tsp unsweetened dark cocoa powder. Pulse to mix well and scrape the sides. Process on high for 3-5 minutes.

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This recipe makes about 8 tablespoons of spread and, at 40 calories a pop, this has half the calories of Nutella and none of the junk. This, kids, may actually be a healthy breakfast spread for your toast!

I may just be Bobby's favorite mom after this.

Linguine with Bacon and Collards

Posted by Michele at 8:31 PM 0 comments

I love where we live... From May through November, especially, there is a plethora of fresh food available at our fingertips.  We've met the farmers, learned about how they raise their animals, fruits, and vegetables, and it really is a community food experience.  After going to the local Farmer's Market on Saturday morning, the week is really a fun time of experimenting with new recipes and crafting up meals that are wholesome, local, and fresh.

This recipe was initially inspired by this Linguine with Collard Greens and Bacon recipe I found online.  Although my recipe is different, it is similar enough that I feel like I should give credit where credit is due.

Linguine with Bacon and Collards

1.  In a large pan (I use an electric frying pan... You'll need the space!), fry 8 pieces of bacon*.  Remove and set on paper towels to drain but do not drain the pan.  Fry at 350 F, which is the temp you will use for the remainder of this dish.

2.  Toss in 3oz (about 2 large) spring onions*, green and white parts, diced and 1oz shelled pistachios (about 50).  Cook for 5 minutes.

3.  Add in half an apple* (about 2.5oz) and cook for 5 more minutes.

4.  Add in 1 heaping tbsp. minced garlic and 1/4 tsp red pepper flakes.  Cook for 1 minute.

5.  Add 1lb collard greens* in 2 batches.  The first batch, you will rip the leaves into halves and thirds.  Cook for 3 minutes.  The second batch, you will rip into much smaller pieces.  Cook for an additional 3 minutes.  Cover while the cook.

6.  Add 1 cup of water, cover, and cook for 15 minutes.

7.  While the veggies are cooking, boil a pot of water and cook 5.5oz linguine*, for approximately 6-8 minutes or until al dente.

8.  Uncover the veggies and toss in the pasta, along with 4oz (about 1/2c) diced tomatoes* and the bacon, which you've crumbled.  Turn off the heat, but keep it on the hot eye for about a minute before sprinkling about 1/8 cup grated parmesan cheese* (optional) over it.  Remove from heat and serve immediately.

I served this with locally made rosemary bread and soft butter.  This recipe made enough for 4 servings (Peter ate 2, I ate 1, and he had enough for lunch the next day).    We followed it up with homemade pavlova!

Pavlova

Posted by Michele at 8:30 PM 0 comments

One of the easiest and tastiest summer treats!

There are three steps to this: meringue, whipped cream, and fruit.  You can use whatever fruits you want, but we prefer berries (strawberries, blackberries, blueberries, cherries).  Figs and kiwi are awesome, too.

Step 1: Meringue
Heat the oven to 225 F.
In a stand mixer, combine: 5 egg whites and 1/4tsp cream of tarter. Mix with the whisk attachment on medium/6 until the eggs begin to froth, then add in 1 cup white sugar and turn the speed to high.   Whisk until stiff peaks form, about 4-6 minutes.
Spray a pan with nonstick spray, then use a spatula to spread out the meringue. Make sure you make "edges" on the side, to help hold in the cream and fruit.
Bake for 2 hours at 225.  Remove from the oven and cool, at room temp, for 2 hours before beginning Step 2: Whipped Cream


Step 2: Whipped Cream
In a stand mixer, combine: 1 pint heavy cream and scant 1/4 cup brown sugar. (3 tbsp. is actually best).  Using a whisk attachment, whisk on high until whipped, about 5-7 minutes.  You want it well whipped but not stiff. 
Use a spatula and spread the cream out onto your meringue, into the 'basin' you created with your edges.


Step 3: Fruit
Wash and dry your assortment of fruit.  Mix the fruit well together and then cover the top of the whipped cream with it.
Refrigerate immediately.  Serve cold and within 2-3 days (or the cream will spoil). 

Seared Scallops with Pear Reduction

Posted by Michele at 7:31 PM 0 comments

(I haven't blogged a recipe in a while, but I think this one makes up for it!)

In a cast iron pan over medium heat, combine 2 tablespoons of salted butter and 1 tablespoon lemon-infused olive oil.  When the oil is hot, add a half pound (approx. 8) sea scallops that you've dusted with salt and pepper to taste.  Sear for approximately 2 minutes on each side and remove to a warmer plate or into foil, to keep warm.

Immediately upon removing the scallops, add 2 medium pears, peeled, cored, and diced (overly ripe pears work GREAT for this) and stir vigorously.  Add in 1 tablespoon brown sugar and continue to stir.  If your pears are very ripe, they will start to thicken the reduction, which is what you want.  If they aren't as ripe, make sure to slice them very thin so that they will break up as they soften.  After five minutes, add in 1 tablespoon of Greek seasonings (this can be a mix of oregano, mint, rosemary... anything that is a native Mediterranean herb) and stir well. 

Add in the scallops and cook for 30 seconds before flipping, making sure to keep them coated with the reduction.

Serve immediately (serves 2).

By the time I took this picture, we were already chowing down...

We served this with a cold summer kale salad, potato rolls, and a herbed wild rice.  Needless to say... Peter doesn't have leftovers for work tomorrow. Delicious!

Apple Muffins

Posted by Michele at 11:35 AM 0 comments

1. Preheat oven to 350.  To prepare, dice 2 small-medium apples (I used pink ladies).  Also, mix 1tbsp ground flax with 3tbsp water, and put aside.

2. Mix together:  1.5c AP flour, .5c AP whole wheat flour, 1tsp baking powder, .5tsp baking soda, .5tsp salt.

3. In a mixing bowl, combine and mix on low until well combined: 1/4c plain Greek yogurt, 1/4c unsweetened applesauce, 2tbsp oil, 1 egg, flax mixture (from step #1), 1tbsp vanilla, 2/3c sugar.

4.  Mix in the diced apples (from step #1).

5.  Add the flour mixture to wet ingredients and blend on "stir" setting.  The dough will be very sticky.  Divide into 12 muffin tins.

6.  Mix together: 3tbsp brown sugar, 2tbsp hazelnut meal, 1tsp cinnamon, 1tbsp butter.  Mix with your fingers until crumbly (a cornmeal texture) and sprinkle evenly over each muffin.

7.  Bake at 350 degrees for 25 minutes.

Review: Sun Kisses, Moon Hugs

Posted by Michele at 4:25 PM 0 comments

Originally posted here as Review: Sun Kisses, Moon Hugs on 3/20/13

***

I was contacted by the author of the children's book Sun Kisses, Moon Hugs and, although she didn't ask that I review the book, after downloading it and reading it just now (and then rereading it with Bobby), I wanted to pass along both a review and a special offer. Through today, you can download this book to your Kindle (or your phone with Kindle, if you are me) for free. That's right... a nearly $18 book for no charge. And, if you're like me, you'll decide that you need to own this book with its touching message and beautiful illustrations for the little ones in your life, and you'll go back and buy the print version. (It's the librarian in me... I actually need print books. Really.) I only wish we'd had this before I left for TN or Chicago, or before Peter went away on his business trip.

Sun Kisses, Moon Hugs

written by: Susan Schaefer Bernardo

illustrated by: Courtenay Fletcher

Copyright: Inner Flower Child Book, 2012

Click here for the hardcover book
Click here for the digital version, available free through 3/20.

***

This touching tale is a back-and-forth between a child and a beloved adult who are unable to be together. As the child misses their dear one, they are lovingly reminded of all the walls that they can be connected even when they are apart.

"The sun will catch your kiss and use light speed, to forward it right on to me."
"Love is in each sttar twinkling in space and every frostly snowflake licking your face."
"Each grain of sand means I'm in reach..."

The book ends with the a final message of hugs and kisses, telling the precious child "I'll always love you, Little One."

While I think that this book would have been a wonderful read for before (and during) the times Peter and I have been away from the kids, I also think it can be used to explain when someone has passed away. From a librarian's point of view, it was always difficult to find books that worked well to explain how, while death separates us it doesn't mean we can't be together in other ways, for smaller children. I found 2 or 3 that I kept on hand that used common images (like a caterpillar becoming a butterfly for instance) to explain death and leaving, but it wasn't easy to find things that explained and comforted without placating or being too cutesy to really help. And, especially with picture books and the under 6 years old crowd, it's a careful balance.

This book hits that balance. If a parent, grandparent, or sibling dies, it can be hard to explain to a young child that, although this person they love is no longer physically with them, there is still a way to connect: hug a tree and feel your loved one hugging you back, look up at the moon and see the smile of your dear one returned, kisses sliding from heaven down the rainbow. Sun Kisses, Moon Hugs strikes a delicate balance between being a cutesy read and a heartwarming story that both comforts and gives a smile to the little one reading it. Bobby loved it and restarted it (twice) on my phone; I have a feeling that Maya, who often talks about Nicholas, Sophia, and Alexander living in heaven, will also enjoy it.

Long story short, I highly recommend this book, for kids under 6, who either are dealing with a separation of some reason (long term like divorce or short term like a business trip or deployment) or for the death of someone close to them.


This review, in similar form, was also posted on Amazon.com, in the product link. No goods (other than the free Kindle download available to everyone through 3/20) was exchanged for this review.