Spaghetti with Scallops and Peas

When I want help in making a sustainable seafood purchase, I turn to the Monterey Bay Aquarium Seafood Watch.  Every type of seafood is listed by the region where it is caught and the method used.  There are 3 possible ratings based on the environmental impact: Best Choice, Good Alternative, and Avoid.

When I wanted to make this scallop recipe from Real Simple, I turned to the handy Monterey Bay app on my Iphone.  The market offered scallops from New Bedford, MA.  Scallops from the US Atlantic caught by dredging are considered a ‘good alternative.’  If the seafood in the market isn’t labeled, it’s OK to ask!  The person helping you may not know the answer, but simply by asking, you’ve let them know that you’re an interested consumer.

So back to the recipe, I made several tweaks from the original.  I wasn’t excited about using browned butter,  so I built the sauce around wine instead.  A fancy scallop meal deserves to be accompanied by a glass of wine anyway.  I swear I bought a lemon, but it was nowhere to be found.  However, I did find some sage in the back of my freezer.

Scallops are one of my favorite types of seafood, and this dish was good, but it wasn’t perfect.  The peas were the element that just didn’t belong, and they kept falling off my fork which was annoying.  I know I use spinach a lot, but I think sauteed spinach might be a better choice here.  Still, this was a nice meal to end a tough week.  I am looking forward to a fun weekend, including reconnecting with my cooking club for a night of “Finger Foods”!

 

Spaghetti with Scallops and Peas

4 oz. whole wheat spaghetti
1 c. frozen petite peas
1 T olive oil
8 sea scallops, sprinkled with salt and pepper
1/4 c. white wine
1 T chopped fresh sage
2 T whole wheat breadcrumbs with Italian seasoning

Cook pasta according to package directions.  2 minutes before it is done, add the peas to the pot.  Drain and set aside.

Heat olive oil in a large frying pan.  Place scallops carefully in pan.  Cook for 3-4 mintue on one side, flip and cook for 1-2 more minutes until done.

In a bowl, toss pasta, peas, scallops, wine, and sage.  Serve on plates, and garnish with breadcrumbs.

-Adapted from Real Simple

 

Falafel with Tahini Sauce

I am back!  And your patience is rewarded with a new recipe for falafel.  Sure, I made these falafel burgers a while ago, but they didn’t come with a tahini sauce.  I adapted a recipe from Eating Well, which was promoted as being a cheap meal.  I cut back on the oil and salt, and made things a little simpler by eliminating the fresh herbs.  Now, I like fresh herbs as much as the next person, but they are only cheap if you grow them yourself or get them from family and friends.

Despite cutting back on the seasoning, these falafel still had plenty of flavor.  The picture below is from the first falafel meal, featuring a real plate.  The subsequent falafel patties were good for lunch, but the tahini sauce and cucumber slices didn’t travel very well.  So I’d recommend that this recipe be enjoyed at home, hopefully in the company of a few friends who like Middle Eastern food. 

 

 

Falafel with Tahini Sauce

1 (15 oz.) can chick peas, rinsed and drained
1 bunch scallions, sliced, white and light green parts only
1 egg
2 T whole wheat flour
1/2 t cumin
1/2 t Italian seasoning
1 T olive oil
1 (6 oz.) container plain Greek yogurt
2 T tahini
Juice of one lemon
Cucumber slices
Whole wheat pita

Place beans, scallions, egg, flour, cumin, and Italian seasoning in a food processor.  Blend until smooth.  Mixture will be very moist.  Form into 4-5 patties.

Heat olive oil in a frying pan.  Cook patties for 5-7 minutes on each side, until golden brown. 

Mix yogurt, tahini, and lemon juice in a small bowl.  Season with salt and pepper.  Serve falafel in whole wheat pita with cucumber slices, and garnish with tahini sauce.

-Recipe adapted from Eating Well

Hacked….

Thanks to those who emailed and called to let me know there was a problem on the blog!  It was hacked and there was a very ugly message.  I am pretty sure that everything is finally restored and it’s back to normal.

But while this was all happening, I couldn’t prepare my posts for the week.  I have a super busy week at school, so bear with me.  More recipes coming soon!

 

 

Sweet Dumpling Squash

I feel like it’s been forever since I picked up a totally new piece of produce.  But last weekend, I found this sweet dumpling squash at my local produce market.  It was so cute I had to have it, and at just $0.62 it wasn’t a big splurge. 

 

After a quick recipe search, it seemed the two most popular options were to either stuff the squash with vegetables and grains, or roast the squash with cinnamon and sugar.  Let’s just say it’s been a ‘cinnamon and sugar’ kind of week.

I think that was the right choice, because the squash turned out great.  I ate the whole thing, right down to the skin.  The taste was similar to butternut squash, but it was so much easier to cut because it was smaller.  This would also be a great dish to serve at a fall dinner party.  Maybe next time I will try to stuff one! 

 

Sweet Dumpling Squash

1 dumpling squash
2 t canola oil
2 t brown sugar
1 t cinnamon

Cut squash in half and remove seeds.  Mix oil, sugar, and cinnamon in a small dish.  Rub mixture on the inside of each squash half, leaving the remainder in the cavity.  Place in a glass dish, and bake at 350F for 45-60 minutes, until soft when pierced with a fork.

 

Erin Baker’s Breakfast Cookie

I got into work last week and there was a surprise on my desk from one of my co-workers.  It was a Caramel Apple Breakfast Cookie!  I love surprises, especially those that involve food.  Since I have to eat breakfast on the go a lot this semester, I am looking for some new options.  So I brought the breakfast cookie with me to campus one morning, and enjoyed it along with my favorite Starbucks beverage, a skim latte.

 

 

 

 

First of all, the cookie gets a lot of credit for surviving a commute in my overstuffed bag.  I can’t say the same for my very ripe banana.  Finally, with a piping hot latte in hand, I tore it open.

This is no ordinary packaged cookie which crumbles apart as soon as you take the first bite.  The texture is similar to a freshly baked soft oatmeal cookie. And it tasted great as I devoured every last crumb.  The cookie is sweet, but not too sweet.

From a nutrition standpoint, the cookie is fine for an occasional breakfast.  It contains more sugar (21g) and less protein (6g) than I would like, but it’s better than most commercial baked goods.  The label says ‘Baked Fresh with Whole Grains’, and while the cookie does contain whole grain oats, it also contains unbleached wheat flour which is not a whole grain.

This cookie is still a nice option for those days when you’re eating on the run, or in the case of my co-worker, when you’re eating after a run.  I haven’t looked for them yet in stores around Boston, but will keep my eyes open.

The Zucchini Pancake that Wasn’t

I’ve had this recipe for a Zucchini Angel Hair Pancake on my counter for a few weeks now.  That’s not unusual, except we’re hitting the end of zucchini season so it was now or never.  Maybe I should have waited until next year after all?  No, I am kidding – I believe this recipe is a good concept, but the cooking method needs to be changed.  It was far too difficult to cook in a frying pan and “carefully flip.”  Almost all of the reviewers of the recipe over here thought the exact same thing. 

I did make a few other changes, but nothing too drastic.  Next time I think I’ll press the mixture into a pie plate and bake it.  But in the meantime, dinner is served.  Here’s a shot of my version on a plate, with the magazine version tucked underneath.  It may not look pretty, but it tasted pretty good!

 

 

Zucchini Spaghetti Pancake

3 c. shredded zucchini, tossed with salt and drained for 30 minutes
8 oz. whole wheat spaghetti, broken into thirds, cooked, and drained
1/3 c. whole wheat flour
1/2 c. plain Greek yogurt
1/4 c. grated Parmesan cheese
4 scallions, sliced, white and light green parts only
1 T freshly dried basil
1/2 t baking powder
1/2 t black pepper
2 large eggs, lightly beaten
1 T olive oil

Mix flour, yogurt, cheese, scallions, basil, baking powder, pepper, and eggs in a large bowl.  Add zucchini and cooked pasta.

Heat oil in a large frying pan and press mixture into pan.  Cook for 5 minutes, struggle for 10 minutes to flip it over, realize it’s burnt on the bottom, and decided to just move it around the pan until it’s cooked through.

-Adapted from Cooking Light

Mexican Pasta Toss

We’re at the tail end of tomato season, and I was determined to make one last dish with roasted grape tomatoes since I loved them on the Italian Baked Potato.  The rest of this dish just kind of came together with what I had on hand.  It’s very mild, so if you want to kick it up a notch, go for it!  Maybe some sauteed peppers or a dash of cayenne? 

 

Mexican Pasta Toss

1 pint grape tomatoes, roasted in a 400F oven for 30-40 minutes
2 c. whole wheat shells, cooked and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 c. corn, cooked and drained
1 t chili powder
Shredded cheddar cheese

Toss tomatoes, pasta, beans, and corn in a large bowl, and season with chili powder.  Serve topped with shredded cheddar cheese.

Roasted Sweet Potatoes, Broccoli, and Pears

There is so much I like about Real Simple.  I want everything I see in that magazine: rooms which are nicely decorated and perfectly clean, a wardrobe full of clothes that are stylish and functional, and efficient solutions to everyday problems.  Of course, the recipes and food ideas are also an inspiration.  When I saw this one for Broccoli, Sweet Potatoes, and Pears, I was intrigued by the combination of fruits and vegetables.  With a quick trip to the market, I had everything I needed.

I set out to make the recipe myself, changing just a few things but keeping it simple.  It took a while in the oven, but it was worth it when it was done.  Seasoned with just a little salt and pepper, all the flavors worked together really well.  This would be a great side dish for a pork chop if you’re a meat eater, but could stand on it’s own as a lighter meal.  I enjoyed a scrambled egg on the side, which works if you think of this dish as gourmet hashbrowns.

 

 

Roasted Sweet Potatoes, Broccoli, and Pears

2 sweet potatoes, scrubbed and cut into 1″ cubes
3 c. broccoli florets
1 T olive oil
2 pears, cut into 2″ cubes

Toss sweet potatoes and broccoli with olive oil, and roast in a glass dish for 30 minutes at 450F.  Add the pears, and roast for an additional 20-30 minutes until all the vegetables are soft.  Season with salt and pepper and serve.

 

Fall Pear Crisp

When life is busy and someone offers to cook for you, say “Yes”.  Always.  Last weekend, my Mom offered to make this amazing pear crisp because 1) she had all the ingredients in the house; 2) we were hungry; and 3) I could blog about it.  She even used Penzey’s Vietnamese Extra Fancy Cinnamon which filled the house with the scent of fall.

 

This recipe can be a dessert, side dish, or snack, but it could also be served for breakfast when paired with some plain yogurt.  It’s more decadent than a typical weekday breakfast, but perfectly acceptable for a Sunday morning treat.

 

 

This recipe makes the transition back into fall and student life a whole lot better.  That’s all for this week folks, see you Monday!

 

Chickpeas and Carrots over Couscous

Just a couple of weeks ago, I made a chickpea and carrot salad which was pretty good.  Then I saw this Cumin-Spiced Chickpeas and Carrots recipe in Cooking Light, and decided that sounded even better.  Most of the comments indicated that the dish needed more sauce, so I increased the amount of liquid and made a few other changes to suit my tastes.

All of the changes worked well, and I really liked this dish.  That was a good thing since it made 5 lunches worth of food!  I also really like using whole wheat couscous as a base for the chickpeas and carrots.  It’s not always available in the regular grocery store, but I do find it at Trader Joe’s.  If you can’t find whole wheat couscous, brown rice would work well too. 

 

 

 

Chickpeas and Carrots over Couscous

1/2 c. vegetable broth
Juice of 1 lemon
8 oz. tomato sauce
2 (15 oz.) cans chickpeas, rinsed and drained
2 T canola oil, divided
2 c. sliced carrots
1 t cumin
1/2 t garam masala
1/4 t salt
1/4 t black pepper
Dash cayenne pepper
4 c. cooked whole wheat couscous

Combine broth, lemon juice, and tomato sauce in a small bowl and set aside.

 Heat 1 T oil in a large skillet over high heat, and fry chickpeas for 5 minutes, or until browned.  Remove chickpeas from pan and set aside. 

Add remaining tablespoon of oil to pan, and add sliced carrots.  Stir fry for 5-10 minutes.  Add cumin, garam masala, salt, black pepper, and cayenne pepper and stir well.  Add in broth mixture and chikpeas.  Bring to a boil and simmer for 5 minutes.  Serve over couscous.