Gourmet 2 Me: Dinner

Dinner

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Seared Scallops + Sautéed Asian Vegetables, Cabbage, Kale + Black Quinoa

Serves 2 People

6 each Scallops
3 each Organic Garlic (minced)
2 tbs Organic Ginger (fresh, minced)
2 tbs Organic Shallot (minced)
1½ Cup Organic Purple Cabbage (shredded)
2 Cup Organic Kale (shredded)
1½ Cup Organic (match stick/shredded)
1½ Cup Organic Black Quinoa (cooked)
2 tsp. Sriracha Sauce
½ Cup Scallions (sliced thinly on the bias)
2 TBS Soy Sauce
1 each Lime (juice only)
½ each Orange (juice only)
To taste Olive Oil, Sea Salt, Cracked Black Pepper, Crispy Shallots, Sesame Seeds and Micro Greens

Scallops

Remove the foot muscle from the scallops and pat the scallops dry on a clean paper towel.
Heat up a sauté pan with a very thin coat of olive oil. Just enough to coat the pan evenly.
Place the scallops in the hot sauté pan and then season with salt and pepper.
Allow the scallops to cook in the pan for 3-5 minutes without touching them. This allows a nice caramel color on the surface of the scallop that not only looks great, but tastes great too.
After about 3-5 minutes (closer to 3 minutes for seared and closer to 5 minutes for medium rare) flip the scallops, season with a little more salt and pepper and cook them for another minute or two. Take them off the heat and transfer them to a holding plate.

Asian Vegetables & Black Quinoa

In a large sauté pan heat up a few tablespoons of olive oil.
Once the pan is medium/high heat add your shallots, ginger and garlic and sweat them out for a minute or two stirring frequently so that the garlic does not brown.
Next add the cabbage, kale, and carrots and increase the heat slightly. Continue to stir the mixture to assure even distribution of heat. Do this for a 1-2 minutes.
Add the cooked quinoa, lime juice, orange juice, soy sauce, and sriracha to the pan. Stir until evenly distributed.
Turn the heat off, add your scallions, and taste for seasoning. You can add a dash of sesame seeds and crispy shallots for additional texture and flavor.

ENJOY!

HEALTHY AND FRESH LETTUCE WRAPS

We made these again tonight and I had to make a post so that I wouldn't forget the recipe! These are yummy. I just posted a blog for homemade hoisin sauce and it comes in handy for this recipe.

Enjoy :)

Sauce Recipe

3 T. hoisin sauce (an all-natural brand if you can find it)

1 T. soy sauce

1 T. sirarcha sauce or chilli sauce

1 T. ice vinegar

1 1/2 t. honey or agave

1 t. sesame oil

1/2 t. salt

Flling

1 T. grape seed

2 cloves garlic, minced

3 green onions, chopped

2 T. fresh grated ginger

1 c. shredded carrots, divided

1/2 c. minced onion

1/2 c. chopped red pepper

1/2 c. chopped yellow pepper

1 small green apple, peeled and shredded

1 lb. ground turkey or chicken

1/4 t. salt

1/2 c. corn

1 c. Extras (what ever you have the needs to be used up - go ahead and toss in zucchini, celery, jalapeno, it is not going to ruin it)

Green or Bibb lettuce, washed and separated into individual leaves for serving

Instructions

- Combine all sauce ingredients in a small bowl and mix well. Set aside.

In a wok, heat the grape seed oil over medium-high heat. Add the garlic, green onions and fresh ginger and saute for 1 minute. Add onion, peppers, apple, corn and half the shredded carrots and saute, about 5 minutes. Add the turkey and salt and saute, breaking up the meat. Cook for another 10 minutes, or until the meat is beginning to brown and is completely cooked through. . .

Allow filling to cool a bit and serve right away with the lettuce, or refrigerate the filling and reheat in the microwave when ready to serve.

Top the wraps with the remaining shredded carrots and green onion if desired.

ENJOY THIS HEALTHY DINNER :)

This is the most amazing recipe EVER! tastes sooo good I kept feeling guilty :) But you don't have to cause its healthy!

So quick easy and tasty!

Ingredients

·         1 lb. uncooked fettuccine noodles
·         3 small heads cauliflower
·         6 cups vegetable broth
·         6 cloves garlic, minced
·         1 tablespoon butter
·         1 teaspoon salt
·         ½ teaspoon of nutmeg
·         1 tablespoon of basil
·         1 teaspoon of black pepper
·         1 tablespoon olive oil
·         ¼ cup heavy cream

Instructions

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 20 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package.

3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. When puree is very smooth, transfer back to the butter/garlic skillet.

4. Add the cream and cook over low heat. Plate Pasta and cover with this yummy no guilt alfredo sauce.

ENJOY!

I just love this recipe! It is so easy and so tasty, the meat is so tender and flavorful. I love making this for large groups and having a bunch of topping for them to choose from. Lettuce, beans, cheese, avocado, onion, cilantro and yogurt. Its perfect for a little taco bar party.

You will need:

§ 2 lbs steak ( I used flank, but you can use any cut you choose)

§ 1 medium yellow onion, chopped

§ 4 cloves minced garlic

§ 2-3 tomatoes, chopped

§ 1 pepper (any color), chopped

§ Extras (whatever you have in fridge that will work, jalapenos, peppers, etc.

§ 1 4oz can of fire roasted diced green chilies

§ 1/3 cup beef broth

§ Juice of 2 limes

§ 3 tbs chili powder

§ 2 tbs cumin

§ 1 tbs granulated garlic

§ 1 tsp cayenne pepper

§ Salt and pepper to taste

Instructions

1. Rinse off your steak and pat it dry.

2. Mix together chili powder, cumin, cayenne pepper, salt, pepper and granulated garlic. Liberally cover steak both sides.

3. Chop up your onions, tomatoes, peppers and extras.

4. In the bottom of your crock-pot, add your beef broth.

5. Place your steak on top of the broth and cover your steak with the onion, tomatoes, peppers, garlic and green chilies.

6. Add in your lime juice, pouring it evenly over the whole mixture.

7. Set your crock-pot on a low setting and allow to cook for 6-8 hours.

8. Once it is done, shred your beef by using two forks. It should shred very easily.

9. Serve up on a tortilla or lettuce wrap with your favorite sauces and toppings!

Enjoy!

This is by far one of my favorite soups to make. I have been meaning to share it with all of you for awhile. It is so easy and healthy. Tonight I paired my favorite soup with the most amazing chicken pot pie cupcakes!!

I hope you like it!!

Ingredients for Butternut Squash Soup

§ 2 tablespoons olive oil

§ 1 small onion, chopped

§ 1 stalk celery, chopped

§ 1 medium carrot, chopped

§ 2 medium potatoes, cubed

§ 1 medium butternut squash - peeled, seeded, and cubed

§ 1 (32 fluid ounce) container chicken stock

§ salt and freshly ground black pepper to taste

Directions

1. Put oil large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. (If you have a hand blender they work best, just blends soup in pot).

Chicken Pot Pie Cupcakes

Ingredients

1. 1 chicken breast, poached and diced

2. 1 (14.5 oz) can cream of chicken soup

3. 1 cup frozen mixed veggies

4. 1 cup shredded cheddar cheese

5. 1 Tbs Herbs De Provence

6. 1 tsp onion powder

7. 1 tsp garlic salt

8. 2 (10 oz) cans Pillsbury biscuits

Instructions

1. Preheat your oven to 400.

2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

3. Lightly grease a 10-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes.

5. Dig in!

CHICKEN POT PIE (from cleaning eating mag)

I love nothing more than comfort food – but I don’t want to feel horrible and guilty after eating. This recipe is a sure win! This final dish is packed with savory chicken and loads of veggies. Altogether this is flavorful, comforting and healthy!

Ingredients:

Olive oil cooking spray

1 ¼ cups whole wheat flour

1 ¾ tsp baking powder

¼ tsp sea salt

3 tsp safflower oil

2 carrots, halved lengthwise and cut into ¼ inch pieces

½ white onion, chopped

2 cloves garlic, chopped

8 oz button mushrooms, stemmed and sliced

1 ½ lb boneless, skinless chicken breast, cut into ¾ inch chunks

1 tsp Italian seasoning

1 tsp sage

1 tsp oregano

1 tsp poultry seasoning

1 cup chicken broth

1 ½ cups milk, divided

1 cup frozen peas

½ cup fresh parsley

2 tbsp fresh lemon juice

3 tbsp cold unsalted butter

INSTRUCTIONS:

1) Preheat oven to 400F and mist a 2-qt dish with cooking spray. In a large bowl whisk together 1 cup flour, baking powder and salt. Set aside

2) In a large skillet on med-high, heat 1 tsp oil. Add carrots & onion. Cook about 8 minutes until tender-crisp. Add garlic 1 min. Transfer mixture to a bowl. Add mushrooms cook until liquid has evaporated and mushrooms are lightly browned, 8 – 10 mins. Add to bowl.

3) In same skillet, heat remaining 2 tsp oil on med-high. Add chicken and spices and cook until chicken is no longer pink, about 8 mins. Return veggies to skillet. Sprinkle ¼ cup flour and stir until thoroughly coated. Add broth and stir to combine. Bring to simmer, and then stir in 1 cup milk. Bring to gentle simmer, stirring frequently, then immediately reduce heat until thickened. Stir in peas, parsley and lemon juice. Season with salt & pepper and transfer to baking dish.

4) Cut butter into ¼ inch cubes and add to flour mixture. With fork incorporate butter into flour until mixture is the size of small peas. Add remaining ½ cup milk and stir until flour is moistened. Flour work surface and knead dough into a ball. Divide into 6 pieces and pat into disks. Place disks on top of chicken mixture, about ½ inch apart. Bake until liquid is bubbling and biscuits are lightly browned 25 mins. Let stand for 5 mins and sprinkle with remaining parsley.

TIPS: I hate mushrooms so I didnt add them. Add any veggies you have in your fridge. Also with the spices add or take away what you like or dont like.
Also make sure not to add the butter into the flour mixture for the biscuits until the last step.

HOPE YOU ENJOY AS MUCH AS WE DID!!

Chicken Shepherd’s Pie with sweet potato mash

When I saw this recipe in my clean eating magazine this month I had to try it. There's something about the thick layer of mashed potatoes atop the comforting mixture of meat, vegetables, and gravy that makes it irresistible. This recipe was easy healthy and delish!!

Serves 4

Ingredients:

2 sweet potatoes

½ cup low fat yogurt

½ cup yellow onion chopped

2 cloves garlic chopped

1 lb boneless skinless chicken breasts cubed

2 tbsp whole wheat flour

1 tsp marjoram

1 cup chicken broth

1 tbsp Dijon mustard

1 cup sliced and peeled carrots

1 cup frozen peas

Preheat oven to 350F

In medium saucepan, add sweet potatoes, peeled and cubed to water and boil until fork-tender. Drain and mash with yogurt, salt and pepper. Set aside.

In a large skillet heat 2 tsp olive oil on medium-high heat, add onion and garlic and cook until soft. Add chicken and cook until golden brown about 3 minutes. Add flour and marjoram stir to coat. Add chicken broth and mustard and bring to simmer. Cook, stirring frequently until sauce thickens about 2 minutes. Remove from heat and stir in carrots and peas and a little salt and pepper.

Spoon mixture into a 9 inch pie dish, spreading evenly over bottom. Spread potato mixture on top ( you can also sprinkle parmesan or another cheese on top)

Bake for 25-30 minutes, until filling is bubbly and top is golden brown

Gourmet 2 Me

Seared Scallops + Sautéed Asian Vegetables, Cabbage, Kale + Black Quinoa

HEALTHY LETTUCE WRAPS

Healthy Alfredo Sause AMAZING

Carne Asada Crock Pot Tacos

Butternut Squash Soup with Chicken Pot Pie Cupcakes

Chicken Pot Pie

Chicken Shepherd’s Pie with sweet potato mash

Chicken Shepherd’s Pie with sweet potato mash

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