Green Curry with Shrimp and Tofu with Brown Rice

Green CurryThis curry dish is simple and delicious. I added a whole jalapeno (seeds included!) and it gave it just enough heat. This is a kind of recipe that you can change up and use chicken, salmon, scallops, ground pork – you can do anything to your liking. Enjoy and have a glass of milk ready if you can’t stand the heat!

INGREDIENTS

Zest and juice of 1 lime

1 tbsp vegetable oil

2 tbsp green curry paste

1 can light coconut milk

1 – 1 ½ tsp brown sugar

½ lb shrimp

4 oz extra firm tofu, cut into cubes

1 red bell pepper, seeded and diced

1 jalapeno, diced

½ cup chopped fresh basil

DIRECTIONS

Zest and juice lime, separate and set aside. Heat oil in a wok or a heavy skillet. Add paste and cook 30 seconds or until fragrant. Add coconut milk, lime juice, and brown sugar, whisk until smooth. Add shrimp and tofu and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add bell pepper, jalapeno, and lime zest. Simmer an additional 4 minutes and toss in ½ of fresh basil. Serve in bowls over brown rice and top with additional fresh basil.

Seared Scallops and Barley Pilaf with Cranberries and Pecans

I’ve discovered a new favorite food and it’s called barley. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency.  In addition to its robust flavor, barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. Barley is also good for keeping you “regular”, lowering cholesterol, and protecting your intestines.

This recipes was so easy to make and quite delicious. It’s refreshing and looks like it comes off the pages of a gourmet food mag. The pecans and cranberries, along with sliced scallions and fresh tarragon create a beautiful medley of colors among the canvas of barley. The seared scallops take only 2-3 minutes per side to get that beautiful coated color. A friend on Facebook asked if I would share the recipe so that she can make it for Valentine’s Day. This meal would be perfect.

INGREDIENTS for SCALLOPS

3/4 lb scallops (I used frozen and they tasted great, you just have to thaw them overnight)

sea salt and fresh ground black pepper for seasoning

2 tsp olive oil

INGREDIENTS for BARLEY

1 cup barley, cooked

1/4 cup to 1/2 cup dried cranberries

1/2 cup pecans, chopped and toasted

1 1/2 tablespoon olive oil

1 tablespoon balsamic vinegar

2 scallions (green onions), sliced

Salt and Pepper to taste

2 tablespoons fresh tarragon

DIRECTIONS

1. Heat oil in skillet over medium-high heat. Season scallops (if using frozen, make sure they are thawed and dried) with salt and pepper. Brown scallops 2 – 3 minutes per side in hot oil until golden.
2. Make ahead. Cook barley according to package directions. Cool and combine with cranberries, pecans, olive oil, vinegar and green onions. Season with salt and pepper.
3. Allow to stand at room temperature for at least 30 minutes to 1 hour.
4. Serve salad at room temperature topped with seared scallops. Sprinkle with fresh tarragon.

Serving size – about 4 (2-3 scallops per person and 1/3 cup of pilaf)

Seared scallops

Crab Cakes with Aioli Dipping Sauce and Spring Mix Salad with Garlic Dijon Vinaigrette

So for the past few days I’ve been craving crab cakes with a simple salad. Perhaps it was because two weeks before I had the BEST crab cakes ever at Chef Marcus Samuelsson’s restaurant Red Rooster  in Harlem, NY. Seriously, the crab cakes were delicious and awesome. It was pure Blue Crab meat.

Well I decided I wanted crab cakes for dinner last night, so I made some. I also wanted a simple mixed green salad with a good vinaigrette and I created a Garlic Dijon vinaigrette. It went perfect with the crab cakes and added a spiciness to the salad. I also added shave carrot curls and sliced red onions to my salad. This whole meal is simple, light, and easy meal to make. All for under 30 minutes. Try it out!

CRAB CAKES

1 large egg

2 tablespoons light mayonnaise

3/4 teaspoon Dijon mustard

3/4 teaspoon Worcestershire sauce

1/4 teaspoon Sriracha hot sauce

8 oz. Claw Crab meat (or any other kind of lump crab meat)

1/4 cup dried bread crumbs (I used Panko)

EASY AIOLI DIPPING SAUCE

1 garlic clove, minced

1/2 cup mayonnaise

1 1/2 tablespoons horseradish mustard (I didn’t have horseradish mustard, so I used horseradish instead – still came out very tasty)

1/2 teaspoon chili powder

2 tablespoons lemon juice

1 dash kosher salt (optional)

GARLIC DIJON VINAIGRETTE

2 garlic cloves, minced

1/2 tablespoon Dijon mustard

1 tablespoon lemon juice

3 tablespoons olive oil

salt and pepper to taste

DIRECTIONS

1. Gently combine all ingredients for crab cakes. Shape into 4 cakes (use 1/4 cup to measure out evenly).

2. Pan fry in 1/4 inch oil over medium heat for 3-4 minutes per side.

3. Mix all dipping sauce ingredients in a bowl until well combined. (You can make this ahead and refrigerate, if you want to.)

4. For salad dressing, add all ingredients into a jar and shake until emulsified. Pour over salad and toss.