Belated Christmas & New Years

As we weren’t able to spend Christmas and New Years together, we rain-checked to celebrate last night. You know, nothing says celebration like a Tuesday night 🙂


Since he doesn’t eat turkey, we had to come up with something fitting for the occasion. Enter, risotto with scallops! My recipe is modified from this one from SkinnyTaste.

Now, I’ve only made risotto once before, and that was really just as an experiment to see if I could make it, and neither of us has made scallops! No pressure or anything. Thankfully, I have a wonderful seafood store that was able to give me tips on how to not botch the poor, beautiful scallops.

Risotto
2 Tbsp Butter
1 Clove Garlic
2 Shallots
Salt & Pepper
1 C Arborio Rice
1/2 C White Wine
2 C Vegetable Broth
2 C Water
1/4 C Parmesan Cheese

In a small pot, on low heat, warm the vegetable broth/water. I don’t love the taste of vegetable broth, so I cut the 4 C down to 2 and used water to thin out the flavours.

In a frying pan, on medium-low heat, melt the butter. Add the garlic and shallots. Cook for about 1 min to allow the flavours to come through. Add the rice, salt & pepper, and continue to stir. Basically, risotto is just a good shoulder workout – there’s a lot of stirring! Cook for about 2 mins (while stirring), until the rice starts to lighten (turn shiny/translucent).

Oh, the other thing that risotto is good for!? Here it is…add the wine now. At this point, you have an open bottle of wine, so poor yourself a class to drink while you keep on stirring 🙂

Keep stirring.

And stirring.

And stirring, until the wine is sucked into the rice. Then, ladle in your stock/water, little bits at a time…and keep on stirring, taking sips of wine as you go.

When you have about 2-3 more ladles of liquid left, add the parmesan and start the greens and scallops.

Greens
2 Tbsp Butter
1 Clove Garlic
Dark greens of choice – we used kale

In a frying pan, heat the butter and garlic. Add the greens and cook until “done”.

Scallops
2 Tbsp Coconut Oil
Scallops

In a non-stick or cast iron frying pan (you can use a different pan, but you’ll want to lay down a bit of salt to keep the scallops from sticking), heat the pan over medium heat and add the coconut oil. When the pan is hot (not warm, hot), add the scallops and cook for 4-6 minutes on one side. Flip the scallops and cook another 1-2 minutes. Cooking time depends on how large/thick the scallops are.

Time everything perfectly, take another sip of wine, and plate 😉

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Cashew Alfredo

Sometimes I get so excited about healthy food that I get overwhelmed and end up ordering take-out…not tonight!

After a morning of sweaty fun (hiked up Grouse Grind then went to a flow yoga class), I was about to drag myself off to Whole Foods to stock-up for dinner when I realized I actually had everything I needed to try Cashew Alfredo on quinoa pasta (I love GoGo Quinoa) with broccoli! Woohoo!

Cashew Alfredo with Broccoli

Cashew Alfredo
1C Raw Cashews
1/2C Water (I used some water and some soy milk)
1tsp Nutritional Yeast
3 Garlic Cloves (mine were small cloves)
1Tbs Lemon Juice
Dash Nutmeg
Dash Chili Flakes
Salt & Pepper to taste

Place all ingredients in food processor (or blender) and blend until smooth.
Cook pasta. I throw the broccoli in a few mins before the pasta is cooked. Drain, return to pot, and mix in Alfredo.

Cashew Alfredo

One pan wonder!

Not gonna lie, I’m horrible at making dinners at home; well, here’s the way I see it: I work, then teach Monday-Friday so I’m not usually home until after 6pm anyway, then I try to make it to yoga most nights of the week, plus I’m single…so I eat at the Whole Foods salad bar A LOT! And I’m ok with that; however, I actually like to cook! And my recent discovery of Pinterest has only increased this love. Unfortunately, eating out has become a habit, so even when I have the time to make food, I don’t. So tonight I took it upon myself to make a quick, simple, one pan meal…SO GOOD (and easy)!

Shrimp, Veggies and Rice Noodles

That’s right, all that came out of one pan!

Another quick story, when I was young, my mum would buy me a bag of shrimp meat, and I would eat at least half of it…before we got home! This happened for a few months. Needless to say, I overdosed and I hadn’t eaten shrimp since. Over Christmas this year, I was at my sister’s house and she made shrimp for dinner, and I was hungry, so I went for it…and liked it! Which is good, because the nutritional content of shrimp is amazing! And they’re pretty inexpensive, in the scheme of meats.

Chilli Garlic Shrimp and Veggies

Butter
Chilli flakes
2 cloves Garlic
1/2 C Broccoli – maybe it was more
1/2 C Cauliflower – maybe it was more
10 pre-cooked Shrimp
Bundle Rice Noodles
Water

In a frying pan on medium heat, I melted some (a lot of) butter, threw in two cloves of chopped garlic, a sprinkle of chilli flakes, broccoli and cauliflower (my other new favourite ingredient). I added some water and covered until the broccoli and cauliflower started to become tender. Then I added some cooked shrimp (I was able to get them pre-cooked from Whole Foods) and rice noodles, a little more water, and covered again.

Once the noodles were looking done, I took the lid off to crisp everything up. And done!

An Evening at Home

I’ve been running around, a lot, recently and tonight, instead of going to a yoga class (as I had hoped to), I made the decision to spend some time at home; making some food I keep meaning to make — zucchini pasta with home made pesto followed up with a blueberry-strawberry crisp 🙂 I feel like I made a good decision!

Pesto
1 Large Garlic Clove
3 Tbsp Shaved Parmesan
1 Bunch Basil — I used one of the packages from Safeway
3 Tbsp Toasted Walnuts —I wanted to use the traditional Pine Nuts, but my local Safeway didn’t have any and I didn’t want to go to another store
5 Tbsp Olive Oil

Place Garlic, Parmesan, Basil, Toasted Walnuts into food processor and let it run
Scrap down the edges
Drizzle Olive Oil into the bowl while the food processor is running
**Adapted from the Cuisinart Food Processor Guide

Zucchini Pasta
Peel skin
Using a peeler, peel one area until you get close to the seeds, then work your way onto the next side
Place “pasta” into lightly oiled frying pan and soften
Add 1 Tbsp of Pesto and warm —stir a few times
**I wouldn’t suggest this as a full meal, but definitely an amazing side dish for some white fish or something

Blueberry-Strawberry Crumble
1 C Frozen Blueberries
1/2 C Frozen Sliced Strawberries
1/2 tsp Cornstarch
1/2 tsp Pumpkin Pie Spice
1/3 C Earth Balance —or Butter, or whatever you use
1/3 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Oats —I use Bob’s Red Mill Gluten Free

Pour Berries into a baking dish —I use a 4×4 CorningWare one for these proportions
Sprinkle and stir in Cornstarch
Sprinkle with Pumpkin Pie Spice
Melt Earth Balance and Brown Sugar
Stir in Cinnamon and Oats
Pour Oat mixture over Berries
Cover with tinfoil and bake for approximately 15 minutes at 350
Remove tinfoil and bake until golden —approximately 10 more minutes