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Sunday, April 17, 2011

Ellie Krieger's Succotash with Grilled Scallops

I made this with scallops. I am so excited to make this with grilled portabella mushrooms instead of scallops.

Ingredients


  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
  • 1 (10-ounce) package frozen lima beans, thawed
  • 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
  • 1 pint grape tomatoes, halved
  • 1 1/4 pounds large sea scallops (about 16)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon cider vinegar
  • 1/4 cup chopped fresh basil leaves

Directions


Parsley Drizzle, recipe follows

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans,zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.

In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.

Parsley Drizzle:

  • 1 cup lightly packed flat-leaf parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

Yield: 1/2 cup

Beet Hummus Recipe


This is a great way to have a healthy snack loaded with nutrients and fiber.

INGREDIENTS

  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 teaspoon of turmeric
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

DIRECTIONS

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups

Friday, April 8, 2011

Burgers



Sweet Potato and Black Bean Burger

1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
1 carrot, grated finely
1 cup black beans, cooked
1 baked sweet potato, scooped out of skin
1 cup red quinoa, cooked
¾ cup bread crumbs/gluten free bread crumbs
1 tablespoons caraway seeds (OPTIONAL)
½ teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon adobo sauce (If you don’t like spicy, use 1 tsp oftomato paste, or tomato sauce)

Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes (5-7). Add carrots and beans and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed.

Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs. Form into 6 patties. Cook what you need on a George Forman Grill, in a skillet with a little oil, or in the oven at 350 degrees 30 to 45 minutes turning over half way through the baking. Wrap the rest in saran wrap and freeze until needed!