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Scallops with Edamame Pancakes & Soy Drizzling Sauce

Once in a while the Food Matters Project really opens my eyes to a new method of cooking or a new (to me) method to prepare food. This dish is one of them and I can see myself making these often when we cook Asian inspired dishes (which is all the time).

They come together easily and you could get creative with the drizzle. I added a bit of cilantro to the edamame batter for a fresh herb flavor and a couple small drops of chili oil to the drizzle to to spice it up.

Continue reading “Scallops with Edamame Pancakes & Soy Drizzling Sauce”

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Seared Bean Sprouts with Beef & Sesame Orange Sauce

Picture from catesworldkitchen.com

{Picture from cate’s world kitchen}

 
Sprouts. 
Fillers. 
Tasteless. 
Waste of space. 

Well Mark Bittman, you’ve done it again.

Maybe this is the theme of this Food Matters Project, but I was scared of the amount of sprouts in this recipe. SPROUTS? They are a filler food to me. I hate when Benihana or better yet, KOBE’s, puts them in their fried rice. Total blemish in a perfect food.

But these sprouts won me over. Just like the brussels sprouts won so many people over last week. Pretty good @Bittman, pretty good. This recipe is for keeps. Thanks for a great pick this week Dominica!

I was excited to try this recipe because of the asian style sauce and the quick cook time (less than 20 min!).  Minus the sprouts- I know, I know I can stop with the sprouts. But that’s the idea of this Food Matters Project right? Expand my horizons and eat a little better. I did make a side of chicken fried rice though just in case. 😉

I stuck to the recipe 100%, but hesitated while searing the beef on high. It was sliced so thin and the pan is supposed to be on high with oil, I really thought I would ruin it. My bad, I turned the heat down and afterwards wish I had seared it on high. Cooking such thin cut meat on high for just 2 minutes will help it stay tender, mine ended up a bit more tough.

This recipe’s sauce was pretty watery since it’s made with fresh squeezed orange juice, orange zest, soy sauce, and honey.

::: I’d like to make it again, but begin by sautéing the sauce in a saucepan on the side with a bit of corn starch. This will thicken it up a bit before pouring it over the sprouts and beef.  I will also add crushed red pepper flakes, and 1 more tablespoon each of  honey and soy sauce. :::

Seared Bean Sprouts with Beef and Sesame Orange Sauce

Full Recipe by Mark Bittman found HERE at WINE FOOD LOVE

Ingredients:

  • thinly sliced beef
  • 2 oranges, squeezed and zested
  • soy sauce
  • honey
  • lots of sprouts
  • sesame seeds
  • scallions

Tips:

  • Good pick for a quick carb free meal (less than 20 minutes)
  • Don’t be afraid to sear the meat on high, just keep it to 2 minutes
  • Potentially try cooking the sauce on the side and thickening it with a bit or corn starch before pouring it over
  • For a bold flavor add 1 more tablespoon each of soy sauce and honey
  • For spice add a pinch of crushed red pepper
 ::: Head here to see how the other members of the Food Matter’s Project fared. I can’t wait to see if anyone got creative! :::

Chicken Fried Rice       side serves 4

  • 1 chicken breast, chopped very small
  • 1 cup of white or brown rice, cooked and set aside (makes 3 cups cooked)
  • 1/2 a large sweet onion diced
  • 3 scallions, sliced up to some of the green
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen edamame
  • 1 tablespoon sesame seeds
  • 1/4 cup light soy sauce
  • 2 eggs
  • 2 tablespoons garlic powder
  • 1 teaspoon ginger powder
  • salt and pepper to taste
  • 2 tablespoons of olive oil

Heat olive oil on medium high heat. Cook chicken for 3 or 4 minutes until there is no pink you can see. Add onions, scallion, and carrots and cook for 4 minutes. Add peas and edamame cook for 4 more minutes. Add rice, garlic powder, ginger, soy sauce, and salt and pepper. Stir and cook for 4 more minutes.

Push rice to the side and crack the eggs into the pan. Let cook for 30 seconds (until fluffy) then mix into the rice. Add sesame seeds.  Add more seasonings to your preference.

::: keelymarie :::

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Healthy Dinner Recipes ::: Sweet & Spicy Shrimp and Veggie Pasta

We are in serious rehab mode from our vacation. We ate literally everything and anything we saw in Europe (and for a couple quite a few days after too) and now it’s time to get back to reality. Cheese, pasta, pizza, salami, meatballs, and wine might be the daily diet in Italy {which btw makes no sense because the women there are like 100 lbs max}, but eating that combo doesn’t make me very excited to put on my bikini every weekend here in Miami.

I’ve been back on my P90x kick, so as an attempt at a healthier option I threw this pasta together tonight.  I used wheat Udon pasta, shrimp, broccolini, edamame, and peppers and it’s super easy!

Sweet & Spicy Shrimp and Veggie Pasta

  • 1 lb of raw shrimp peeled and de-veined
  • 1 box of Eden Wheat Udon Pasta
  • 1 stack of broccolini, cut into pieces (use the stem too)
  • 6 mini bell peppers, chopped in chunks (I used a mix of yellow and orange)
  • 1/2 cup of edamame beans
  • 3 scallions sliced thin
  • 1/2 a lime
  • 1/8 cup chopped fresh cilantro
  • 1 tsp paprika
  • 1 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • salt and pepper to taste (to season the veggies)
  • 1 tbsp extra virgin olive oil for the veggies & just bit to coat the pan for the shrimp
  • 2 tbsp Hoisin Sauce
  • 4 tbsp Sweet Chili Sauce
  • 1 tbsp light soy sauce
  • 1/4 cup water

To make the sauce in small bowl combine Hoisin, Sweet chili, soy sauce, crushed red pepper and water. Whisk together and set aside. 

Boil water and cook the pasta as directed on the box. Drain and rinse.

While the pasta is cooking, heat olive oil in a pan on medium low heat. Throw the broccolini, edamame, scallion, garlic and peppers in the pan. Season with salt and pepper to taste. Sauté for 7 minutes. In a separate pan heat a small amount of olive oil (just so the pan doesn’t stick) on medium. Throw in shrimp and season with the paprika and salt and pepper to taste. Squeeze 1/2 the lime juice on the shrimp. Cook shrimp for 5 minutes.

Combine shrimp, veggies, sauce, and pasta in the pan. After mixing squeeze in the rest of the lime juice. Set heat to medium and cook for another 5 minutes (or more depending on how cooked you like your veggies, shrimp cook quick).  Before serving sprinkle with the fresh cilantro. This serves 3-4.

::: keelymarie :::