, , ,

Shrimp with Sweet Chili Glaze

 

Shrimp with Sweet Chili Glaze

Shrimp with Sweet Chili Glaze

Yield: 2-3 servings
Cook Time: 8 minutes
Total Time: 8 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice
  • 2 tablespoons raw sugar
  • 2 cloves garlic minced
  • 1 whole, canned chipotle chili pepper, pureed
  • 3 tablespoons finely chopped fresh cilantro
  • 
1 pound large wild caught shrimp
  • 
2 medium shallots, minced
  • 
¾ cup panko bread crumbs
  • 1 ½ teaspoon ground coriander
  • 
½ teaspoon My Sage Gourmet Tuscan Herb Seasoning or sea salt
  • 
¼ teaspoons freshly ground black pepper
  • 
2 tablespoons unsalted butter
  • 1 pound baby spinach leaves (optional)
  • 
Lime wedges
  • 1/4 cup finely chopped flat-leaf parsley for garnish

Instructions

  1. In a medium size bowl, combine first 6 ingredients (oil-cilantro) mix well and allow to rest for 30 minutes or more
  2. Remove and discard the vein, tail and shell of each shrimp, set aside
  3. In a small bowl combine panko, coriander, My Sage Gourmet Tuscan Herb Seasoning and pepper
  4. Add Shrimp to panko mixture, coating well and set aside
  5. Melt the butter in a large heavy skillet, over medium heat
  6. Add shallots, stirring occasionally, cook until opague
  7. Add Shrimp, cook 2-4 mins. turning once, until pink
  8. Reduce heat, add ½ the oil/chilli mixture, stirring to coat the Shrimp (about 1 minute)
  9. Drizzle a small amount of remaining chili sauce mixture on each plate, dividing evenly
  10. Place a small pile of spinach (1/4 cup) onto each plate.-optional
  11. Spoon the shrimp mixture onto the plates atop the spinach and chili glaze.
  12. Line each plate's edge with parsley and lime wedges

Recommended Products

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 883Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 509mgSodium: 3217mgCarbohydrates: 71gFiber: 12gSugar: 20gProtein: 67g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy

Photography courtesy of JTT Photography

 

/by
, ,

Roasted Beets and Carrots

 

Roasted Beets and Carrots

Roasted Beets and Carrots

Ingredients

  • 2 1/2 cups rinsed and drained lentils or Basmati Rice**
  • 10-12 small to medium red or golden beets
  • 1 dozen large carrots, with their tops on
  • 2 tbsp. olive oil
  • 1/2 cup chopped fresh herbs a combination of any of the following: parsley, thyme, chives or basil
  • 1/2 cup chopped carrot tops
  • Grated zest of one organic lemon
  • 1/2 cup crumbled feta cheese

Instructions

  1. Remove the leafy tops from the carrots and beets. Reserve the carrot tops.
Wash and scrub the carrots and beets, removing any soil, leaving their skins on.
Place the whole carrots and beets in a large casserole dish with lid that is oven-safe or enameled iron pot. Add olive oil, fully coating the vegetables in oil.
  2. In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork.
  3. Place rinsed lentils in a medium saucepan. Cover them with water and bring to a boil.
Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not mushy. (Add water if necessary through the cooking)
  4. NOTE: If using Basmati rice, follow cooking directions on package. Rice will cook faster than the lentils so if you are in a hurry or just plain don’t care for lentils, Basmati is a great alternative
.
  5. Drain the lentils and place them in a large shallow serving bowl.
  6. If you're leaving out the lentils, just place the rice in a large shallow serving bowl.
  7. In a blender or food processor, puree the garlic, lemon juice, salt and olive oil and puree until thick and opaque and no chunks of garlic remain.
Pour this mixture over the lentils or Basmati.
Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together.
Season with a bit of salt and pepper if you wish.
  8. Place the roasted carrots and beets on top, then crumble the feta all around.
  9. Serve warm or cold.

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Middle Eastern / Category: Vegetarian

 

HERE ARE TWO SIMPLE WAYS TO BBQ YOUR BEETS:

 

BBQ GRILLED, EATEN WITHOUT SKINS

(Technique from Martha Stewart
)

2 pounds beets, trimmed
1/2 cup ice

DIRECTIONS:


STEP 1:Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
STEP 2:Rub off skins with paper towel.
STEP 3: Cut beets into wedges.
STEP 4: Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.

BBQ GRILLED, EATEN WITH SKINS

(Technique from Cousin Ed)

Heat the grill to medium-hot .You should be able to hold your hand about an inch over the cooking grate for about 2 seconds.

DIRECTIONS:

STEP 1: Do not peel, just slice the beets.
STEP 2: Brush the beets with olive oil and sprinkle lightly with sea salt.
STEP 3: Place the beets on the grill. If using a gas grill, close the cover. Cook 8 to 10 minutes, turn, and continue cooking until the beets are tender and grill-marked, another 8 to 10 minutes.
STEP 4: Serve the beets hot, warm, or at room temperature, drizzled with olive oil.

/by
, , , ,

Stovetop Sweet Potato Salad

A little Food for Thought

Sweet Potatoes

Sweet potatoes are chart toppers in beta carotene, which protects against damaging free radicals. Further, beta carotene converts to vitamin A which is one of the key components of healthy skin. Keep in mind that your skin is part of your immune system; it is your first line of defense.

Anthocyanin and other color-related pigments in the sweet potato are equally valuable for their anti-inflammatory health benefits. Scientists have found that these tubers play a key role in the reduction in inflammation-related health problems, including respiratory infections.

Last but by no means least, these little sweeties help your body develop resistance to infection when regularly consumed.

Here is a delicious take on potato salad featuring, you guessed it, sweet potatoes.

Stovetop Sweet-Potato Salad

Stovetop Sweet-Potato Salad

Ingredients

  • 1/4 cup chopped scallions (greens and whites)
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons grapeseed or avocado oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon My Sage Gourmet Tuscan Herb Salt
  • 1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in)
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large saucepan, put potatoes then cover with filtered water, then bring to a boil. then reduce heat and simmer 11-13 minutes or until Just Barely tender, drain.
  2. While Potatoes are cooking, make your dressing by whisking together the first 7 ingredients. Then refrigerate tightly covered
  3. Cook the beans in boiling salted water 4 minutes until Just crisp-tender. Drain and rinse under cold water.
  4. Combine potatoes, beans, and cilantro in a medium bowl.
  5. Gently fold in the dressing to coat.
  6. Chill and serve or serve warm if you wish

Notes

If you check your beans and they are already a bit past firm, drain and place them in an ice water bath to stop the cooking process quickly.

Recommended Products

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: American, Healthy

 

/by
, , ,

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

I love my veggies I really do. However, sometimes I need to shake up my old standby steamed vegetable dishes a bit. Otherwise, all my healthy intentions for my freshly purchased (or home grown) vegetables go right down the drain, along with said veggies, wilted and sad, devoid of any remaining nutrition in the dead little suckers since I never got them out of my fridge to eat.

I created this recipe to save my own veggies from an untimely demise. I am happy to boast that this recipe it is downright delish! I defy you not to enjoy it. It is a big hit with guests and so easy to make in just about 15 minutes.

The Skinny on Shitakes:

According to the America Cancer Society, Shiitake mushrooms are the second most commonly cultivated edible mushrooms in the world. Studies in animals have found antitumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms. Although these finding are not conclusive, including mushrooms in your diet has many other health benefits beyond potentially cancer.

Learn more here

A bit about Broccoli-

This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids. Furthermore, it is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.

Learn more here

Now, on to the Recipe…

 

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

Yield: 4-6 servings

Ingredients

  • 1/4 Cup Pine Nuts
  • 1/2 Cup Ian’s Naturals Parmesan Garlic Panko breadcrumbs
  • ¼ Cup freshly grated Parmesan cheese
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 Large medium head of fresh broccoli, cut the tops into florets, trim and peel stems with a vegetable peeler, then slice into bite size slices
  • 10-12 Large shiitake mushrooms. Wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into 3 or 4 sections
  • 1 Teaspoon My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground pepper

Instructions

  1. In a medium size bowl, combine Pine Nuts, Panko breadcrumbs and parmesan cheese. Set aside. 
Cover a rimmed cookie sheet or other broiler safe pan with foil. .Set aside.
  2. Place butter and olive oil in a large skillet over high heat. Add the broccoli and mushrooms, using a large wooden spoon stir to coat broccoli and mushrooms with the butter/oil mixture.
 Cook for 3-4 minutes without stirring or until the broccoli is barely fork tender. It should still be crispy when you taste test it.
  3. Turn Broiler on high, pour cooked broccoli mixture (including butter/oil) onto your cookie sheet
. Sprinkle Pine Nut/Panko/Parmesan mixture over broccoli mixture, place under hot broiler for 1-2 minutes, just until Parmesan is melted-. Watch closely as pine nuts burn easily.
  4. Carefully remove from oven.
  5. Plate and enjoy your creation!

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 539mgCarbohydrates: 23gFiber: 7gSugar: 4gProtein: 12g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy / Category: Vegetarian



 

/by
, , ,

Quinoa Pilaf

A Grain or Not a Grain

Quinoa is the subject of many a debate about its classification. I am asked about this a lot by my paleo, gluten free, and other clients with big concerns about whether or not they should eat it.

Here’s the skinny on Quinoa- It is not a grain! Quinoa is the seed of the Chenopodium or Goosefoot plant. It is frequently called a grain because it is used and cooked like one, and is often called an “Ancient Grain” and a “Wholegrain”. These terms can make it confusing, but trust me folks, it is not a grain. It is a gluten free super-seed, Pseudo-cereal.

That being said, even though it is technically a seed, I have heard from a number of people who are grain free that quinoa does not agree with them either. However, for many, including my family, this super-seed has been a lifesaver, and I use it a lot like rice or couscous as well as the flour.

 

Shows an image of a bowl and spoon holding Quinoa

Quinoa Pilaf

Yield: 4 servings
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 Cups Filtered water
  • 1 Cup Quinoa (soaked, rinsed and cooked according to packaged directions) (I use Ancient Harvest brand
  • 1 onion (diced)
  • 2 Carrots (rough peeled and thinly sliced)
  • 2 celery stems, (finely sliced)
  • ¾-cup fresh mushrooms, stems removed, sliced (I like portabellas, but use what you enjoy most)
  • 1 tablespoons sage
  • 2 cup kale (finely chopped, rib removed)
  • 1 chicken or vegetable bouillon cube or teaspoon of “better than broth”
  • Pinch of Herb de Provence or Sea salt (pinch or so, to taste.. NOTE-go easy on the salt! Since you have bouillon in the recipe it will tend to be a bit salty already)
  • Grapeseed or other high heat oil

Instructions

  1. Soak Quinoa for at least 30 minutes then rinse well until no longer foamy while rinsing, drain in colander.
  2. Bring 2 cups water to a boil; add bouillon or “broth”. Add Quinoa and a pinch of My Sage Gourmet Herbs de Provence, cover and reduce heat to simmer for 12-15 minutes or until liquid is absorbed.
  3. While Quinoa is cooking: Heat a deep skillet to medium heat for one minute, then add 2 tablespoons oil, just enough to cover the bottom of the pan. Next, add onion, carrots and celery, cook until onion is translucent and carrots are soft/crispy(, 3-5 minutes)
  4. Add mushrooms, sage and kale, cook 2-3 minutes.
  5. Add cooked quinoa to skillet, gently stir, turning just to mix with the sautéed vegetable mixture. Add salt only if needed.

Notes

I use Ancient Harvest Brand Quinoa and their pasta line. I find it to be not only delicious but the texture of their pastas hold up in light and heavier sauces. All of their products are gluten free,certified organic and non-GMO. The company is invested in the communities they work with. All of these things and more are the reason Harvest Brand leaves a good taste in my mouth.

To learn more visit http://ancientharvest.com/

Recommended Products

Stay connected

Follow us on Instagram

Cuisine: Healthy

 

Want to know more about Quinoa?

Read on

Quinoa-Grains

 

/by