Posts Tagged 'dinner'

Miso Scallops and Shrimp over Stir Fried Rice Noodles

Recently I hit up Japantown and picked up a bucket of miso paste since its one of my favorite flavors yet I never have it on hand to cook with. Its been chilling in my fridge for over a week while I mulled over the different ways to use it. Then it dawned on me…scallops…the perfect match to miso. I had recently picked up some bay scallops for cheap and also had some shrimp left over so I decided to throw those together with some rice noodles and see what happens…and what happens is pure magic.

Miso Scallops and Shrimp over Stir Fried Rice Noodles


I didnt take a picture of dinner so heres a picture of a tub of miso.

Ingredients

  • 2 servings of dry rice noodles (medium thickness or flat rice preferred)
    3 tablespoons white miso
    2 tablespoons filtered sake
    1 tablespoon white wine vinegar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    2 teaspoon minced fresh ginger
    2 cloves garlic minced
    3/4 pound scallops (I used Bay Scallops because its what I had on hand but I HIGHLY suggest using Sea Scallops)
    1 diced red or yellow pepper
    1/4 cup of diced white onion
    Pepper to taste
  • Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions, cook them slightly underdone because they will cook a little more later and rice noodles easily overcook. Drain and transfer to a large bowl.

    In a bowl whisk the miso, sake, vinegars, olive oil, ginger and garlic. Add scallops and shrimp and stir gently, let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops and shrimp, reserving the marinade for the sauce.
    Heat some olive oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp and cook until golden brown. Transfer to a plate and cover to keep warm.

    In the same pan add a little oil and quickly saute the peppers and onions, add the noodles and continue to saute. Add a little bit of pepper to season. Slowly toss in the reserved marinade to the pan and cook until the noodles and vegetables are tender.Transfer the noodles to a plate and top with scallops and shrimp and serve immediately.

    <3 seanalyn

    Awesome product alert

    Ok so I have a new favorite product! Its calledGoya Recaito and pardon me but I just have to sing its praises.

    This product is a cilantro based product has onions, peppers, oil, garlic and other seasonings to create a delicious and fabulous sauce. This can be used in sauces, soups, dips…just about anything that requires a tangy cilantro flavor. I bought a jar a while ago at a local market and quickly realized its potential for quick dishes. One of my favorites is to use it on chicken when I dont have time to slice and dice and make my own recipe from scratch. All you need to is marinate it with some chicken and add any other seasonings you would want like salt, pepper, chili, etc. and throw it in the oven or saute pan and you have a fabulous quick dinner. When I have time I will let it marinate for an hour or so before roasting it in the oven, but last night I came home from the gym and just wanted to make a quick dinner so I sauteed some onions and chicken for a few minutes just to give it a crisp before spooning some sauce in. Voila, instant delicious and healthy dinner. Extra bonus is you dont need as much as you think you do because once it starts cooking it becomes a much thinner liquid. For two breasts of chicken you only need about a table spoon or two of the sauce. Ive also used it to mix in with white rice for extra flavor or with a shrimp stir fry.

    Do yourself a favor and pick a bottle of this sauce up, its cheap and such a great product to have in your fridge for instant dinners without resorting to frozen food.

    PS- Goya if you want to make me a spokesperson for your company all you have to do is pay me in sauce. Im serious

    <3 seanalyn

    Quick and tasty salmon steak dinner

    First of all I apologize for the lack of blogs this week.  With GDC going on and lots of other stuff at work Ive been doing double time and have had no spare time to write.  But have no fear, next week will be back to normal. Earlier this week I made a delicious salmon steak dinner and many people were asking me for the recipe and I want to share it because its a great dinner that takes little time and almost no energy to make prooving that even if you have no time in the world you can still make a delicious and healthy dinner.

    Foil Wrapped Salmon

    Ingredients

    • 2 salmon steaks or fillets
    • olive oil
    • dill
    • 1/2 red onion
    • 1 sweet red or yellow pepper
    • 1 lemon
    • salt and pepper to taste

    First preheat and oven to 400. Next, clean the salmon and rub it with the olive oil, salt and pepper on each side.  Place some aluminum foil in a baking pan and drizzle some more olive oil in the bottom. Next chop up a handful of dill and cover the salmon. Dice the onion and pepper and add that to the foil as well.  Squeeze the juice of half the lemon onto the salmon and cut up some extra slices of lemon to place on top.  Close up the foil tightly and throw it in the oven until the salmon is thoroughly cooked (about 10-20 minutes depending on your oven and the thickness of the salmon).  Serve with some lemon slices and the peppers and onions.  You can also save the juice and use that as a sauce to drizzle on the salmon.

    Easy huh?  Want something even easier? For a side dish cut up some squash or zuchinni and throw them in the pan OUTSIDE the foil wrapped salmon.  Drizzle them with some olive oil and sprinkle salt and pepper.  Add a clove or two of crushed garlic and roast them while you are cooking the salmon.  Easy huh? You just made your main dish and side dish all at once with almost no effort at all! Enjoy!

    <3 seanalyn

    an easy steak (or salmon) dinner

    i am a busy lady.  between working a full time job, going to school two nights a week, working out, occasionally picking up shifts at Whole Foods Market, and sustaining a normal social life, i sometimes have a hard time cramming amazing dinners into my schedule.  however, with a little creativity and determination, one can accomplish anything.

    i thought i would share my latest creation: garlic thyme steak (or salmon, which i made myself since i don’t eat beef or pork).  this is such an easy marinade that you can prepare the night before or in the morning of.  i also paired this with a couple baked potatoes & some steamed lemon butter broccoli, which take little effort.  here are the recipes:

    garlic thyme steak

    garlic thyme steak

    img_6508

    garlic thyme salmon

    Garlic Thyme Steak/Salmon

    ingredients:

    • 2 6-8 ounce round steaks or salmon
    • 1/4 cup minced garlic
    • 3 tablespoons olive oil
    • 3 teaspoons of fresh thyme

    using a baking dish, combine the garlic, olive oil, and thyme.  throw your steak or salmon into the mixture and marinate for at least 30 minutes (or up to 24 hours).  make sure to flip the steak/salmon a few times to ensure thorough marinating on both sides.

    to cook, place steak/salmon in a skillet or on the grill.  cook each side for 5-7 minutes until golden brown.

    REMEMBER: baked potatoes take a long time to cook in the oven.  scrub and prick your potatoes with a fork several times, then wrap them in foil.  preheating your oven to 425 degrees, bake your potatoes for 45-50 minutes.  during the last 15minutes of baking your potatoes, throw your washed and cut broccoli into a pan with a steam until your potatoes are done.  during the last 10 minutes of baking your potatoes, begin cooking your marinate steak/salmon.

    unsure of how to steam vegetables? check out this video!

    ***SHORT ON TIME?  microwave your potatoes!  after scrubbing & pricking your potatoes with a fork several times, place on a microwavable plate and cook for 5 minutes in your microwave.  turn over, then cook for another 5  minutes.  when the potatoes is soft, remove from the microwave, slice open, and add your favorite ingredients (butter, sour cream, cheese, chopped bacon, green onions, etc!)

    when your baked potatoes are done, remove from oven.  place your steamed broccoli in a large bowl and add a tablespoon of butter, a squeezed lemon, and a little salt & pepper to taste.  prepare your baked potatoes as desired, add some steamed lemon broccoli, and place your cooked steak or salmon (top off with the remaining marinade from your baking dish) on your plate.  ENJOY!!!

    <3 kt

    CO-OP Recipes Part 1: Quick N’ Easy Spinach Rice

    So I was watching the latest episode of CO-OP (which if you haven’t watched yet you totally should for the latest and best video game coverage) from the boys at Area5 Media and I noticed they used some of my leftovers for the “romantic” dinner scene between Ryan and Kim. I decided I might as well post up the recipes for you all to enjoy, they are quick and easy to prepare, trust me any gamer guy trying to swoon his girl could whip these up in a jiffy no matter how limited their cooking skills. I’ll start off with the rice they were eating since that one is by far the quickest and simplest to prepare.

    Quick N’ Easy Spinach Rice


    Ingredients

    • 1 cup White medium grain rice or medium grain brown rice
    • 1 and 2/3 cups water (or whatever the ratio your rice requires but take out a little since the frozen spinach will add liquid)
    • 2 table spoons chicken bullion
    • 1 cup frozen spinach
    • Salt and pepper to taste

    Put the rice in a pot or rice cooker (rice cookers make the perfect pot of rice every time so I highly recommend picking one up) and add whatever the ratio of water to rice that the rice specifies BUT make sure to take about a 1/4 to 1/3 cup of water out since the frozen spinach will add some liquid. After the water comes to a boil add in the chicken bullion and stir around until dissolved. Next add a cup of frozen spinach, frozen spinach is one of the few frozen veggies I love. Its great to keep on hand for quick pasta and rice dishes because it adds a zap of flavor and a boost of vitamins and protein for a well balanced meal. Recover the rice and let it cook until all the water is dissolved and the rice is nice and fluffy. If the rice looks like its not moist enough add in a little extra water. Unfortunately my measurements arent exact because the water content in frozen spinach varies bag to bag. When the rice is done stir it up to mix the spinach in thoroughly and add salt and pepper to taste.

    Serves two for a quick romantic dinner or 3 for an award third wheel dinner.

    I’ll post up the recipe for the Citrus Curry Noodles they where eating shortly (I had a little too much citrus in that batch so I need to perfect it before releasing the recipe out into the world.)

    <3 seanalyn

    The sad tale of the turbaconucken that never was :(

    As many of you know I was excited…no ecstatic about the plan to bacon wrap and deep fry a turducken this year for Thanksgiving. However my dreams were crushed by certain wussy boys who were afraid of the awesomeness that would be the turbaconducken. We had it all worked out…we would make the turducken then deep fry it until it was almost done then pull it out and wrap it in bacon and pop it in the oven for the rest of the way. It was perfect…there was no way it could go wrong! But at the last minute some of the guys decided it wouldnt work or something (I think they were just afraid of its awesomeness). Dreams = crushed.

    Although not all was lost, due to the high number of people attending our Thanksgiving we decided one mega bird wasnt enough so we got a backup turkey. Needless to say, I claimed it as my own and announced that I would bacon wrap and roast it myself.

    The plan was simple. Prepare the bird as normal: rub with oil and salt and pepper…. stuff with an onion, garlic and celery… place more onions, garlic, and celery in the pan…pop in the oven and roast. I basted it every 45 minutes to keep it moist and right before it was done I draped it with 2 lbs of delicious bacon. I also stuffed some bacon inside the bird and then cut up some pears and tossed them in the pan to roast along with some dried rose petals. After about 20 minutes the bird was done (a few pieces of bacon werent cooked all the way so I removed them, wrapped em in foil and tossed em back in the oven to finish up before draping them back on the bird).

    I took the juice and made a gravy as you usually do, only I blended up the roasted pears and mixed that in (I also tossed in a few extra pieces of bacon to the gravy just to reinforce the bacon flavors).

    The bird was carved and served…to my surprise the meat was very bacony tasting! I thought that the bacon would just infuse the skin but some how it permeated the deeper layers of the turkey giving it all a delicious bacony flavor. The pear gravy was a perfect accent adding the sweetness that the salty bacon needed (you know, for that yin/yang balance shit). I highly recommend trying a bacon wrapped turkey for anyone looking to pep up their bird this holiday season. Next time I want to try a maple syrup glaze instead of the pear, really I think just about any sweet topping would match perfectly.

    All in all the bacon wrapped turkey was a total and complete success.

    Oh and I guess the turducken wasnt too bad either….but it would’ve been better with bacon.


    This turducken would look a lot happier if it wasnt naked…it needs a nice bacon suit.

    Obligatory Thanksgiving leftovers post

    So tomorrow is the big day….the day where we feast on the flesh of a thousand turkeys (or tofurkeys if you so choose). Inevitably there are going to be leftovers, but theres only so many turkey sandwiches and turkey casseroles you can eat before you just can’t take it anymore. Heres a few recipes that take your turkey leftovers one step beyond.

    Turkey Curry

    Anyone who knows me knows I love curry. This recipe is a quick easy way to reuse your turkey, but totally changing the flavor so no one feels like theyre just having a repeat of Thanksgiving.

    Turkey and Broccoli Quiche

    The day after Thanksgiving everyone goes into that inevitable food coma…personally I dont feel like eating until midday at least. Why not recycle some of that Turkey into a delicious brunch dish?

    Mashed Potato Croquettes

    Why should turkey have all the fun? My mom always used to make too much mashed potatoes so we would have a plethora of those left over every year. I’ve always loved croquettes, so just take your potatoes add some spices (I’d throw in some green onions too) and bread and fry the suckers. You could also add salmon or more cheese to create different types of croquettes. These would go great with your turkey curry!

    Stuffing Frittata

    Stuffing, yet another side dish that usually doesnt get changed too much when it comes to leftovers. But simply by adding some eggs and cheese, you can create a whole new dish. Also perfect for a post turkey coma brunch.

    Mashed Potato Pancakes

    One of my favorite things to do is stroll over to the local Irish pub and order up a plate of boxty and trout. Boxty is basically just Irish potato pancakes (they are similar to this recipe only a bit of flour and baking soda is added) so you could easily substitute these Mashed Potato Pancakes in. Top them with some smoked trout or salmon and cream and you have an utterly delicious meal.

    Leftover Tofurkey Stroganoff

    Ah my dear veggie friends…don’t think I forgot about you! Even you can get some mileage out of your tofurkey leftovers! Just mix up the leftover veggie gravy with some garlic,sour cream and mushrooms then pour it all over rice or noodles for instant deliciousness.

    Tofurkey Pesto Stuffed Mushrooms

    Now this recipe sounds so delicious Im almost jealous that Im not cooking a tofurkey! Pesto, pumpkin seeds and lemon get blended together to create a totally new tofurkey experience. My mouth is watering!

    So there you have it, just a few easy and delicious alternatives to reusing your Thanksgiving leftovers. I’ll try and pop in and write another blog before the weekend but no promises since the bacon wrapped turducken is sure to induce a mighty turkey coma. However I will document all our delicious Thanksgiving recipes and share them with you later! Have a safe and happy Thanksgiving everyone!

    Thankgiving recipes…with a twist

    As I posted last week, we are planning an epic endeavor…Bacon Wrapped Turducken. Now man and woman cannot live on bacon bird alone…we need side dishes. Now we cannot do with instant mashed potatoes, no we are going for recipes with a twist on the traditional. Whether they are a unique family recipe or a new creation. Here are a few of the sides I am planning on making.

    Mashed Cauliflower

    I want to make this partly to try and attempt to balance out the Turducken (ok honestly nothing will balance out that besides some diet pills and exlax) but also just to have a bit different flavor than plain potatoes. Personally I’ve always loved mashed cauliflower just because its got a better taste than boring plain potatoes. My recipe is adapted from Dani Spires L’s Cauliflower Mash

    Ingredients

    • 1 small onion, peeled and quartered
    • 3 cloves of garlic, peeled
    • 1 head of cauliflower, cored and roughly chopped
    • 1 cup sour cream ( prefer light sour cream)
    • 1 cup chives or green onions finely diced
    • ¼ cup of Pecorino Romano cheese
    • 2 tbsp. butter or margarine
    • Salt and pepper to taste
    • paprika

    Boil the cauliflower until it is soft…be sure not to overcook! About 8 minutes should be enough.  Allow the cauliflower to cool a bit then dump it in a blender with the rest of the ingredients EXCEPT for the paprika and chives.  Blend until everything is smooth then transfer back into a pot.  Stir until everything is warm then stir in the chives/green onion.  Transfer to a bowl and sprinkle with paprika.

    You could easily do some variations on this recipe…try roasting the garlic beforehand, adding curry for a spicy curry mash, more cheese for a cheesy cauliflower mash, or really anything else you would do to mashed potatoes!

    Green Beans with Shallots and Almonds

    I want to do something different than nasty green bean cassarole…honestly I dont know how this frozen canned soup monstrosity became a Thanksgiving staple.  Its the one dish I see getting passed over at every Thanksgiving dinner (except the grandparents…grandparents loooove green bean cassarole). So why not just do a delicious and light green bean side?  I mean with all the other rich heavy dishes we have going on, I want to save some room for Cesar’s homemade pumpkin pie.

    Ingredients

    • 1 large bunch of green beans (about a pound)
    • olive oil
    • 4-6  medium sized shallots
    • lemon juice
    • 1 cup sliced almonds (you could easily substitute walnuts)
    • salt and pepper to taste

    Bring a pot of water to a boil and blanch the green beans until they are bright green, about 3 minutes.  In a skillet heat some olive oil and saute the shallots until they are carmelized.  Toss in the green beans, a bit of lemon juice (just enough to coat the beans), the almonds and salt and pepper.

    Voila! Easy huh?

    So now that I have the green beams and cauliflower mash all figured out, i just need to figure out something to do with the sweet potatoes.  Im not a fan of the super sugary mini marshmallow sweet potatoes…so I want to do something different and more special. Im thinking either a cranberry and sweet potato dish…or ginger and honey sweet potatoes….something else that is a little more special.  When I figure it out, I’ll be sure to post it up ;)

    OR you can help me out…anyone have any delicious and different sweet potato or yam recipes?

    Turbaconducken….all that is good in this world

    Just moments ago my friend Rob sent me proof that there is a God and he is made of pure bacon and love.
    Behold…..

    Turbaconducken

    It is the perfect harmony of turkey, duck and chicken all harmoniously wrapped in bacon and baked to perfection. Corey James of Bacon Today describes every juice detail for creating this culinary masterpiece.

    I am currently trying to convince all my friends that this is really the only option for thanksgiving dinner.

    Only we want to step it up a notch and deep fry it! My arteries and heart are swelling just thinking about it.

    Cooking Mama: The Unauthorized PETA Edition.

    This morning my friend pointed me in the direction of what may be the most ridiculous thing ever…

    Cooking Mama: Mama Kills Animals

    Basically the game has you making a delicious turkey dinner…but instead of sweet innocent mama you have A BLOOD THIRSTY HELL DEMON WITH BLOOD DRIPPING FROM HER ARMS AS SHE BUTCHERS INNOCENT TURKEYS! rawwwwr!

    Once again PETA is trying their tactic of gross out and shock in order to convert people to veganism…only it doesnt quite work when its a brightly colored flash game. (which by the way the game sucks…its really hastily and poorly designed).

    Im all for not eating meat…I was a vegetarian for 6 years and havent eaten any red meat in over 9 years..but come on PETA just cut it out and quit giving all vegetarians and vegans a bad name. You are just a parody of yourself at this point (especially after that Ben and Jerry’s boobie milk stunt) so please just slink off quietly into the good night while you still have some shred of dignity left.

    I guess the other reason why I find this game so stupid is not only the blatant copyright infringement (countdown to lawsuit in 3….2…..) but the fact that I firmly believe all turkeys should die. Not because I think turkey is particularly tasty or anything, but because turkeys are the dumbest most annoying birds on the planet and contribute absolutely nothing. Someone show me how turkeys are vital to the cycle of life…really what do they do? Aside from humans not many animals eat them and they arent like keeping any species in a population check. Honestly I think if all turkeys disappeared the world would be unchanged aside from Thanksgiving. I guess its also because I have a bias…my old college had wild turkeys roaming around the campus and they would always run out in front of our cars and we would have to slam on the brakes to avoid hitting them. Then they would just sit in the road and flap their wings tying to fly (which if you’ve never seen a turkey try to fly, its the most pathetic thing on earth) instead of getting out of the way. They nearly caused so many accidents and made me late for class all the time, I didnt eat poultry back then and I still wanted to strangle them! Sorry about the rant but I just REALLY hate turkeys.

    So in conclusion, PETA STFU seriously and enjoy your Majesco lawsuit!


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