Category Archives: Seafood

BELA Sardines: Sardine And Wilted Mustard Greens Salad (And A Giveaway!)

This giveaway is now closed. Renata, commenter #3, is the winner of the gift box of BELA sardines! Congratulations, Renata!

An alternative title to this post could be “How To Make A Healthy Meal in 10 Minutes Or Less.” Because truly, this meal took about 5 minutes to make. That’s it. It’s a perfect mix of nutrient-rich vegetables and quality protein, not to mention the excellent dose of omega-3 fatty acids and calcium. The fact that the colors and flavors are so vibrant certainly doesn’t hurt matters either. It’s pleasing to the eyes and the taste buds!

This dish originated from a combination of sources. One, it was late and I didn’t have much time to prepare a meal. Two, I was about to head out of town, and didn’t have much in the way of groceries, save a few veggies (These gorgeous purple mustard greens, and a tomato) I needed to use up from my CSA share before I left. Three, I was contacted several weeks back and was asked to review these BELA Sardines. So I took this as an opportunity to compose a healthy, quick meal, and it turned out to be quite the success.

I opted to cook the mustard greens slightly to temper their spice. This left them with plenty of peppery bite, which played well with the briny capers, the sweet tomato and onion, and the bright and fresh lemon and basil. Of course, the sardines truly were the star of the show. I used the ones lightly smoked in tomato sauce (in keeping with the Mediterranean-style theme), and the slightly smoky flavor was intensely satisfying! I’d definitely make this quickie meal again.

I’m sure that many of you reading this post are stuck on the whole “sardine” thing. It seems a lot of people are turned off by the little fishes in a can. I’m here to tell you – the BELA sardines are quality stuff. If you are a sardine newbie, or if you’ve previously tried them and didn’t like them, try these. They’re fresh-tasting, and they offer several flavors (like tomato sauce or lemon) that can help ease you into the world of sardines.

After all, sardines are so good for you. They’re high in omega-3 fatty acids, vitamin D, vitamin B12, calcium, and are a great lean source of protein. Since they are a smaller fish, they’re more sustainable, and they are also lower in mercury and other contaminants. They’re also much less expensive than other omega-3-rich fish such as salmon and tuna. I love to keep a few cans stashed in my pantry for quick meals like this, or for when I’m packing my lunch at the last possible second. It gives me peace of mind knowing I have something on hand when I’m rushed that nourishes my body, rather than the typical junk food that’s so easy to reach for.

Would you be interested in winning a sampler pack of BELA Sardines? Yes? Well, today is your lucky day! I’m giving away a pack of assorted flavors to one of my readers! All you have to do is leave me a comment below telling me how you’d like to enjoy your sardines.

One winner will be chosen at random at the close of the contest, which will end at 11:59PM Saturday, October 6, 2012. Winner must be at least 18 years of age.

And now, onto the “Healthy Meal In 10 Minutes or Less” recipe!

Print Recipe

Sardine and Wilted Mustard Greens Salad (gluten-free, dairy-free, paleo)

1 t olive oil

1 bunch mustard greens (I used these purple mustard greens, which are a tad milder than regular), chopped if desired

1/4 c thinly sliced red onion

1 t capers

Salt and pepper to taste

1 small tomato, cut into wedges

Juice of 1/2 lemon

1/2 tin BELA sardines in tomato sauce

1 T chopped fresh basil

In a large skillet, add the olive oil and heat over medium heat. Add the mustard greens, onion, and capers and saute for 2-3 minutes, or just until the greens have wilted. Season with salt and pepper. Remove from skillet and set on plate. Top with tomato and sprinkle with lemon juice. Top with sardines and garnish with basil.

Serves 1.

What are some ways you make sure you get your dairy-free calcium? Join in the conversation over at Udi’s Gluten-Free Living Community!

posted on Tuesday, October 2nd, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Salads,Seafood,Vegetables 16 Comments

Giveaway: Pure Alaska Salmon Company (Cilantro-Lime Salmon Salad in Avocado Cups)

Disclaimer: I received a sample of Pure Alaska Salmon Company’s products for free in exchange for a review. This in no way influenced my review.

This giveaway has ended! Congratulations to commenter #85, Kathleen Conner!

Salmon is a favorite in our home. We don’t eat it as often as we should, because honestly, it’s not inexpensive. We live in the landlocked Dallas area, far, far away from the Pacific Northwest, where healthy, nourishing salmon is abundant. So while I know we’re supposed to get a healthy dose of those fatty acids found in oily fish such as salmon, we generally only end up eating it about once or twice a month.

We do try to eat some other canned oily fish as well, namely tuna (the no-salt-added, soy-free varieties), and I am a fan of kippers and sardines. They make good last-minute sources of protein and pack well in a lunch. But until now, I’ve shunned canned salmon. I didn’t like the smell or the texture (and I’m definitely NOT a picky eater). So when Shirley of Pure Alaska Salmon Company contacted me about her canned salmon, I was up front with her about my opinions. She called me her “challenge”. I was willing to try the salmon out – after all, it was supposed to be a high-quality, straight-forward product. Nowadays, I’m limiting my reviews of products to only those I feel positive about, those that fit into our diet and healthier way of eating. Since the ingredients in Pure Alaska Salmon Company’s products are only salmon and salt (in the salt-added varieties), this fit the bill nicely. I was game. Of course, I arranged to get some samples to give to you as well, but we’ll get to that in a moment.

Pure Alaska Salmon Company is owned by the Zuanich family, who resides in Alaska and has been in the fishing industry for generations. Their company is committed to bringing consumers sustainably harvested, healthy, delicious wild salmon. Wild salmon is preferred to farmed salmon because of its superior nutritional content and sustainable, eco-friendly harvesting practices. Also – did you know they dye farmed salmon pink with artificial coloring? Only wild salmon is naturally pink because of their diet. Wild-caught Alaskan salmon is an excellent source of Omega-3 fatty acids, Vitamin D, and calcium, as well as a great source of protein. Mercury levels are also very low in wild Alaskan salmon, so it’s a safer choice.

I was delighted to see that the samples sent to me included a dozen cans of various types of wild Alaskan salmon, both “red” (sockeye) and “pink”. I couldn’t wait to try them out. Even though my previous experiences with canned salmon were less than ideal, I love trying new things!

Needless to say, my opinions have changed. The first can I opened was the ThinkPink salmon, which is a pink Alaskan salmon that has a milder taste and can be substituted for canned tuna in just about any recipe. The texture is excellent – there are large chunks and fillets in the can (not like the mushy, near-shredded texture I associate with canned salmon). I was happy just to take bites of salmon straight from the can.

But then, after eyeing the avocados that needed to be eaten, an idea struck me. What if I used the avocados as a cup for a salad? Then you could enjoy a creamy bite with the salmon salad, without a ton of mayonnaise or other heavy dressing so often found in traditional seafood salads. And just like that, as I pulled the rest of the ingredients from the refrigerator, this salad was born.

It’s a great, super-speedy appetizer salad, perfect for a first course or a light lunch. I opted to eat it along with a bunch of mixed salad greens for dinner the other night, and it was lovely, fresh and bright.

Cilantro-Lime Salmon Salad in Avocado Cups (Gluten-Free, Dairy-Free)

1 7.5 oz can of Pure Alaska Salmon Co. salmon (I used their ThinkPink Wild Alaskan Pink Salmon)

Juice of 1/2 lime

1/2 t olive oil

1/2 green apple, diced

1 T green onion, minced

1 T cilantro, chopped

1/2 t fresh serrano pepper, minced

1/8 t ground cumin

Pinch or two of smoked paprika

Salt and pepper to taste

2 avocados, sliced in half, pits removed

In a medium bowl, gently toss the salmon, lime juice, olive oil, apple, green onion, cilantro, serrano, cumin and paprika until combined. Season with salt and pepper to taste and toss again.

Scoop salmon salad into the “cup” made by the removal of the pit in each avocado half. Serve with additional smoked paprika sprinkled on top, if desired.

Makes 4 appetizer-sized servings.

photo courtesy of Pure Alaska Salmon Company

Oh, yes, the giveaway. Don’t think I forgot about you. Pure Alaska Salmon Company has agreed to give one of my lucky readers a sampler pack, which includes a dozen cans of their Redhead and ThinkPink canned salmon. What a great way to stock your pantry with some healthy, easy, delicious options. How do you enter? Here’s how:

  • You get one entry by leaving me a comment below telling me what you’d like to make with canned salmon.

You can get additional entries by doing the following:

  • “Like” Pure Alaska Salmon Company on Facebook and leave me a comment telling me you did so,
  • “Follow” Pure Alaska Salmon Company on Twitter and leave me a comment telling me you did so,
  • “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did  so,
  • “Follow” Tasty Eats At Home on Facebook and leave me a comment telling me you did so,
  • Post an update on Facebook or Tweet about this giveaway, tagging Pure Alaska Salmon Company and Tasty Eats At Home.

This giveaway will end at 11:59 PM CDT on Sunday, March 25, 2012, so act quickly! No purchase necessary – just your comments, and bonus likes and follows!

Best of luck to you!

 

posted on Wednesday, March 21st, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Seafood 98 Comments

2012, Balance, and Shrimp Cauliflower Curry

Gosh. It’s been a week and a half since I’ve graced you with any tasty eats. I hope the scalloped potatoes were enough to keep you sustained through the holidays. I didn’t anticipate taking so much time away from here, but with the rush-rush-rush of the holidays and a busy work schedule, I was glad I did.

How was your holiday season, by the way? Merry, I hope, and full of warmth and family and friends, worthwhile indulgences and comforts. We spent the holidays here in town (as we usually do – we are lucky to have most of our family members here in the Dallas-Fort Worth metroplex), feasting for what seemed like days. I thoroughly enjoyed spending time with so many loved ones. We rang in the New Year with family as well, enjoying a retro-yet-fun fondue party in our home. The perfect ending to the holiday was a trip to the Winspear Opera House to see Les Miserables on New Year’s Day. (If you are ever in Dallas, I highly recommend checking out the AT&T Performing Arts Center. I’m ecstatic that Dallas finally has such a gorgeous area for the Arts.) While this isn’t my first time seeing Les Miserables (heck, I practically have the thing memorized), I was on the edge of my seat the entire time, soaking up all that I could from this spectacular performance. It was gorgeous.

And now, I’m transitioning back to “normal” life. While I didn’t post a list of “resolutions” this time around, I did take a look at my 2010 goals. Actually, I was rather surprised - I have achieved nearly all of those. I haven’t posted my very own bread recipe yet, so I imagine I’ll still focus on that goal, but I have worked towards improving the design here at Tasty Eats At Home (more still to come!), and I posted a menudo recipe in 2010, and I attempted puff pastry/phyllo. As for the work/life/blog balance thing, I’m repackaging that into my 2012 focus.

Instead of a list of “resolutions”, I’ve opted for a singular word. A theme, if you will. Balance. I struggle with balance on a regular basis. I think many of us do, always trying to do too much, too fast, too often, and many times ignoring other areas that need our attention as well. Personally, I forget to give myself permission to be still. Most days, I’m up before 5AM, and I am busy-busy-busy, getting my workout in, packing breakfast and lunch to take to work, getting ready for the day, and I’m out the door at 6:30AM or so. I commute about an hour to/from work, and then I’m home, and busy-busy-busy making dinner, washing dishes, doing other chores, and gosh, before I know it, it’s bedtime, and the whole process repeats itself, and I feel I can’t find the time to contribute to the blog, to keeping the house clean, to doing special things with the kids, much less “relaxation” time! I have to remind myself that it’s okay to let things be from time to time, to remain still, to balance the crazy-busy with the calm-happy parts of my life. So, for 2012, balance is the theme.

It only makes sense that on a grander scale, The Balanced Platter launched yesterday!

This is an exceptional place you can visit for balanced, gluten-free eating. You might notice me around there, as I’ll be contributing posts from time to time. I’m extremely excited about this site and its future!

Balance also carries into my diet. While I’m not joining the millions of others in a New Year’s diet, I do want to achieve balance in my eating. I feel best when I am eating in a balanced manner. For me, that means many fresh vegetables, a healthy dose of protein, very little grains, and healthy starches such as sweet potatoes and pumpkin. And fats. I feel satisfied when I have lots of good fats. For me, coconut oil and coconut milk suit me well, and I love to incorporate them in a lot of recipes. In this curry, (which is somewhat a variation on gobi masala) I use both. The result is not nearly as creamy or indulgent as some other curries I’ve shared, but the coconut milk provides a lovely body to the sauce as it clings to the shrimp and cauliflower. It also gives the dish a dose of comfort without being overly heavy; the perfect balance of healthy and satisfying. You might find this dish in need of a bit of extra heat – when I make it again, I’ll likely add 1/4 teaspoon of cayenne pepper (we like a bit of kick). However, even without the heat, this curry was delightful.

Shrimp Cauliflower Curry (Gluten-Free, Dairy-Free)

3 T unrefined coconut oil, divided

2 lbs shrimp, peeled and deveined (I used large shrimp)

1/2 t kosher salt

1 T black mustard seeds

1 medium onion, chopped

2 T red bell pepper

6 cloves garlic, minced

1 t grated fresh ginger

1 serrano chile, seeded and minced

2 t ground turmeric

1/2 t ground cumin

1/4 t ground cinnamon

1/2 t garam masala

pinch asafoetida (hing) (make sure it’s gluten-free; many contain wheat)

1 head cauliflower, broken into florets

3/4 c coconut milk

1/2 c water

salt to taste

chopped cilantro

Heat skillet to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. Season shrimp with salt and lightly cook (in batches if needed), 1-2 minutes per side, until shrimp is pink but not cooked all the way through. Remove and set aside.

Add the remaining oil to the skillet. Add the mustard seeds and saute for about 30 seconds. Add onion and red pepper; saute 5 minutes or until soft. Add garlid, ginger, and serrano chile. Saute another minute. Add the turmeric, cumin, cinnamon, garam masala, and asafoetida and stir once. Add the cauliflower and stir into the seasonings to coat. Add the coconut milk and water and stir to coat. Cover and reduce heat to low. Cook 15 minutes or until cauliflower is tender, stirring occasionally. Add back the shrimp and season with additional salt to taste. Cook for another 2 minutes or until shrimp has cooked through.

Garnish with chopped cilantro. Serve with steamed basmati rice if desired.

posted on Monday, January 2nd, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Refined Sugar-Free,Seafood 8 Comments

Easy Sardine Salad – The Whole Foods Kosher Kitchen (Giveaway!)

A while back, Skyhorse Publishing contacted me about a book to review. The publicist told me that a great majority of the recipes in the book were naturally gluten-free, but were also approachable to any guest at the dinner table. Her recommendation and the title of the book drew me in. The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple, by Levana Kirschenbaum. The majority of my cooking is 100% whole foods, so this sounded like a perfect addition to my cookbook collection (which currently has outgrown all available bookshelf space, and is now occupying some pantry shelf space, as well as space above my kitchen cabinets, and there are more without a home right now. I may have a problem…). I readily agreed to review the book, and asked for some additional copies to share with you all in a giveaway. Of course, they agreed!  

This book was just as was described to me. There are countless delicious, mouth-watering, healthy recipes made from real, whole food ingredients in this book. Homemade harissa? Curried apple kale soup? Moroccan turkey patties in lemon sauce? Just hearing those recipes makes me hungry. I currently have about a dozen recipes bookmarked in this book to make. But late one evening, when I was on my own for dinner, I decided to whip up a super-easy recipe for sardine salad.

Sardines, you ask? Aren’t those the gross little canned whole fishes? Okay, before you click away, hear me out. To many, sardines are a bit off-putting. I understand that. But they sure pack a nutritional punch. For people like me who can’t consume dairy, there aren’t many calcium-rich foods out there. But sardines are an exception. They pack nearly half of the daily requirement of calcium, thanks to those tiny edible bones. They’re also a great source of protein and omega-3s. For the price (a can of sardines costs about a dollar), they are one of those “must-have” budget foods in your pantry. If you’re skeptical about the taste, this salad is a great way to start. The tahini, lemon, and greens cut the “pungent” flavor of the fish, and when you’re mixing the ingredients together, you won’t see the skin and bones of the sardines. If you try it, you just might find these little fishes to be to your liking. While I’ve long adored sardines (particularly in another salad recipe I found over at City|Life|Eats), this recipe further established my love for them. It definitely was the perfect light meal.

Sardine Salad, from The Whole Foods Kosher Kitchen, reprinted with permission

2 cans sardines, skin and bones on, oil and all

1/4 c tahini (sesame paste)

4 scallions, sliced very thin

Juice of 2 lemons, or a little more to taste

Ground pepper to taste

Splash of bottled hot sauce

4 cups very finely chopped romaine, watercress, or sprouts, or a combination (I used spinach)

Mash the sardines with their oil and the tahini with a fork in a bowl. Add the scallions, lemon juice, pepper, and hot sauce and combine thoroughly. Fold in the greens and mix. Makes 8 servings. (of course, I ate more than 1 serving as a main meal…)

And now, the giveaway. I am giving away two copies of The Whole Foods Kosher Kitchen by Levana Kirschenbaum, courtesy of Skyhorse Publishing. To enter, leave me a comment.

To gain additional entries, post about this giveaway on Twitter or Facebook, and come back and leave me a comment telling me you did so.

The giveaway will end Sunday, July 31, 2011.

Good luck!

posted on Sunday, July 24th, 2011 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Salads,Seafood 21 Comments

Seared Sea Scallops with Lemon Herb Risotto

Risotto, to me, is an ultimate comfort food. It’s creamy, starchy, and warm – all attributes of comfort food in most people’s minds. And while this version is gluten and dairy-free, and relatively low in undesirables as far as healthfulness is concerned (it’s not comprised of processed foods and has a moderate amount of healthy fat), it’s still on the “special occasion” list for me, as it is a less-healthy grain than say, brown rice. That being said, this is deliciously indulgent without wrecking your waistline. And with the bright flavors of lemon and fresh herbs, it’s also a lovely dish for spring.

I originally found a lemon risotto over at What’s For Lunch Honey, and this recipe is based off of Meeta’s. Of course, I adjusted to my needs and what I had on hand, much to our delight as we sat down for dinner the other night. With a few seared scallops to top our risotto, suddenly, all was right with the world. We slowed to savor each bite – the scallops were so unbelievably sweet, which elevated the sunny notes in the risotto. It was a comfort dish for sure, but a lighter version – one that definitely welcomes spring.

Seared Sea Scallops with Lemon Herb Risotto, inspired by What’s For Lunch, Honey

1 quart of chicken or vegetable stock

2 T olive oil

1 yellow onion, chopped finely

3 garlic cloves, minced

4 carrots, diced

1 t fresh thyme leaves, minced

1 c Arborio rice

1/2 c light white wine, such as Pinot Grigio

2 lemons, zest and juice

Salt and pepper to taste

2 T chopped fresh parsley

1 T chopped fresh tarragon

1 lb sea scallops

Salt and pepper to taste

1 T olive oil

2 T hulled pumpkin seeds (optional)

In a medium saucepan, bring stock to a simmer. In a large skillet or low-sided saucepan, heat oil to medium heat and add onion, garlic, carrots, and thyme. Saute until vegetables are soft, about 8 minutes. If vegetables start to color, lower heat – you want them soft, but not brown. Add rice and continue to saute for another minute or so, stirring, to make sure each kernel is coated with oil. Add wine and deglaze pan, stirring to ensure any bits are scraped up. Cook, continuing to stir, until wine is nearly evaporated. Add a ladle-full or two of the stoc into the rice. Cook, stirring frequently, until liquid is nearly absorbed, and add another ladle. Continue with this process until the rice becomes plump and gives up a lot of starch, making the rice appear creamy. This should take about 20 minutes. Once your rice is nearing done, bite into a piece to check the doneness. In the center of the rice grain, there shouldn’t be more than a pinhead-sized white dot. This is al dente.

Meanwhile, while you are stirring your rice and it’s nearing done, pat the scallops dry and season with salt and pepper. Heat another skillet to medium-high heat and add oil. Once hot, add scallops and allow to cook undisturbed for a minute, or until scallop releases easily from the skillet and has a golden brown crust. Turn over and sear the other side. Be careful not to overcook the scallops – you want them to be slightly firm and not mushy, but you definitely don’t want rubbery. This should only take a few minutes. Remove from pan and set aside.

Once your risotto is al dente, add lemon zest, juice, and season with salt and pepper to taste. Add herbs and stir in. Serve immediately in low, shallow bowls, and top with a few scallops. Sprinkle a few pumpkin seeds over as garnish, if desired.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays.

posted on Monday, March 28th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Healthy Meals,Main Dishes,Refined Sugar-Free,Rice,Seafood 12 Comments

Kids In The Kitchen: Blue Crab Boil

 

Another seafood adventure for Kids In the Kitchen – this time, with blue crabs! Brandan wanted to try a crab boil, as he’d never encountered live crabs before. Sure, we did the lobster thing a few weeks ago, and we’ve had crawfish boils, but never crab. As an avid lover of all things crab, I figured we were overdue for this adventure. I contacted my local fishmonger and we were set. We brought home about 8-9 pounds of blue crab.

Brandan was ecstatic. Of course, as any young boy, he wanted to play with them. So we picked up one, and in response, it angrily latched onto others. You were hard-pressed to only pull one from the bunch – many times, you’d pick up one only to lift a chain of three or four, clasping each other with their claws.

Ready, set, now fight!

After the play ceased and our water was boiling (we simply seasoned with Old Bay, lemons, and a bit of vinegar, which makes for easier picking), we dropped crabs into the water. They were relatively small, so they were cooked through in about 8 minutes. Boiling crustaceans actually is a relatively quick and easy job, compared to a lot of other cooking that goes on in our kitchen! After a brief cool-down, they were ready to pick and eat!

Want to know how to eat a blue crab? Check out this step-by-step tutorial over at Coconut & Lime. (Hint: you might not want to wear your Sunday best for this, and you might want to cover the table in newspaper. Also, plenty of paper towels is a plus.) It does take some time to thoroughly pick the meat from a crab, but it makes for a great social gathering opportunity – just gather around a table filled with crabs and chat and eat! (Also, a not-so-kids-in-the-kitchen-friendly tip – crabs go great with a gluten-free beer.)

The verdict in our household? Brandan and I enjoyed the crab most of all, and put quite a dent in our bounty. (I particularly savored the claw meat - so sweet and delicious.) Brittany and Matthew weren’t fans, although I wasn’t too surprised after the lobster incident last time. John wasn’t as excited about it as he was the lobster. Regardless, it was certainly a delicious adventure.

Boiled Blue Crabs

8-9 lbs live blue crabs

large, deep stockpots, filled with filtered water

1/2 c Old Bay Seasoning

2 T vinegar

2 lemons, cut in half

Add seasoning, vinegar, and lemons to water. Bring water to a boil. Add 1/3 to 1/2 of the crabs to the water and return to a boil. Boil for 8-10 minutes or until crabs are a bright red and are completely cooked through. Remove from water and allow to cool for a minute, and then enjoy! (Repeat with remaining crab)

posted on Saturday, March 5th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Main Dishes,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Seafood 5 Comments

Kids In The Kitchen: Boiled Lobster

Last weekend was Brittany’s turn in the kitchen. Weeks ago, she had expressed interest in something chocolate (again). When the time came for her to decide, however, she threw a curveball. Lobster, she said. Just like a whole lobster, in the shell? I asked. Yup. I explained that we would be purchasing the lobsters live and cooking them, and while she hesitated, she agreed and we went forward with the plan. Everyone was excited – because hey, it’s not every day there is a lobster dinner at the Mantsch house!

Brittany and I went to the store to buy our lobsters and a few other items. Once the lobsters were in our cart, however, she was no longer interested in getting near the cart. Poor girl – she was worried the lobsters would somehow crawl out of their bag and pinch her. Explaining that their pinchers were secured by rubber bands was not enough to change her mind. I pushed the cart to the checkout, and I placed the lobsters in the car for the ride home, and I was the one that placed them in the refrigerator until it was time to cook.

Unfortunately for Brittany, the whole “mind over matter” thing didn’t work for her when it came to the lobsters. She couldn’t bring herself to place them into the boiling water. (I had to help, and we let Brandan drop one, as he was begging to do it) She was afraid of them. And when it came time to eat, and Brandan had devoured every minute piece of lobster, John and I had our fair share, and Matt had his obligatory “bite” (he said he didn’t like it – but he doesn’t like seafood too much), Brittany was still working through hers. She finally gave up – while she said she enjoyed the taste, she couldn’t get over that the claw meat looked like a claw. Honestly, I’m not a squeamish person when it comes to food, so it’s hard for me to totally empathize, but I felt for her. She was so excited about this meal, but her fears got the best of her. She did try throughout the process, though, and I commended her for that. (We also thanked her for a lobster dinner, because it was delicious!)

If you can handle cooking live lobsters, then this is a very easy, straightforward process. The ingredient list is short (lobster, water, maybe some clarified butter), so the hardest part will be getting to the meat! It’s well worth it though – especially with the claw meat, which is so sweet. Yum!

How to Boil a Lobster

First, make sure you choose live lobsters, and choose those that look lively and healthy in the tank. (You don’t want sluggish or sickly lobsters – so make sure they’re moving around a bit, and their eyes look good.) Buy them as close to when you expect to cook them as possible. They can stay for a while in the refrigerator (they’ll go to sleep, more or less), but it shouldn’t be for more than a few hours. When you’re ready to cook, boil a large pot of water. You can put some salt in the water if you choose.

Once the water comes to a boil, remove the rubber bands from the lobster claws and grasp them by their abdomen (they won’t be able to reach around and pinch you this way). Place them head-down into the water and bring the water back up to a boil. (I had a pot large enough to cook all of our lobsters at once this way) Boil until the lobsters are completely done – their shell should be bright red all over. The meat will no longer be translucent at all. Here are the times for various sizes of lobsters:

1 lb lobsters – 5-7 minutes

1 1/4 lb lobsters – 8-10 minutes

1 1/2 lb lobsters – 10-12 minutes

2 lb lobsters  – 12-14 minutes

3 lb lobsters – 15-18 minutes

I cooked ours for about 10 minutes (each was about 1 1/4 lbs) and they were perfect.

Need help eating the lobster? Here’s a tutorial. I have found that a pair of kitchen shears makes getting through the shell quite easy as well. Enjoy lobster meat unadorned, dipped in clarified butter or ghee, or incorporate the meat into delicious recipes like lobster risotto, lobster bisque, or a salad.

posted on Tuesday, February 15th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Main Dishes,Quick and Easy,Seafood 10 Comments

Daring Cooks: Cold Soba Salad and Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.

While I am a fan of Japanese cuisine, truthfully, it’s something that has rarely made an appearance in my kitchen. I’ve made sushi before, but that’s about the extent of my experience. However, I was excited about this challenge – tempura is a tricky beast, and I thought this would be a wonderful chance to tackle it. As for cold soba salad – I was game for that! I’ve made soba a few times before, most successfully in a dish called ostu. It’s been a while though, and this was a new recipe, so it was also exciting.

How did I make the tempura gluten-free? This was perhaps one of the easiest adjustments so far with my Daring Cooks’ challenges. The original recipe called for a 1/2 cup of regular flour and 1/2 cup of cornstarch - so I substituted 1/2 cup of sweet white rice flour and 1/2 cup of tapioca starch. It came out beautifully – airy and crisp. We enjoyed sweet potatoes, green beans, and shrimp, dipped in the spicy dipping sauce (made gluten-free easily by substituting gluten-free soy sauce), and there wasn’t a bit left. While I loved this Japanese-style, I can easily imagine taking the tempura batter “process” over to other cuisines (onion rings, anyone?).

The soba salad was also delicious, so much so, I think I enjoyed it even more than the tempura. I served ours with a dashi sauce, green onions, eggs, grated daikon radish, pickled ginger, and some toasted nori. I am having leftovers for lunch today, and am pretty darn excited about it, if I do say so. While finding 100% buckwheat soba isn’t easy (I had to visit Whole Foods – most soba in the American groceries is a blend of wheat and buckwheat flour), I am definitely going to pick up some more when I find it again. I love the nutty, earthy flavor of the noodles.

All in all, another delicious Daring Cooks’ challenge completed! What’s even better – this has inspired me to dig further into Japanese cuisine. I’m overdue for an adventure!

Gluten-Free Tempura

1 egg yolk

1 c iced water

1/2 c sweet white rice flour

1/2 c tapioca starch

1/2 t baking powder

Oil for deep frying

Ice water bath, for the tempura batter

Very cold vegetables and seafood – you can choose from: blanched and cooled sweet potato slices, green beans, mushrooms, carrots, pumpkin, onions, shrimp, etc.

Place the iced water in a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura. Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready. Start with the vegetables, such as sweet potatoes, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop. Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor. Serve immediately for best flavor.

Gluten-Free Spicy Dipping Sauce

¾ c spring onions/green onions/scallions, finely chopped
3 T gluten-free soy sauce
2 T rice vinegar
½ t agave nectar
¼ t English mustard powder
1 T grape-seed oil
1 T sesame oil
1/2 t ground  black pepper 

Shake all the ingredients together in a covered container. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.

Gluten-Free Soba Salad

2 quarts + 1 c cold water, divided

12 oz 100% buckwheat noodles

Cooking the noodles:

  1. Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.
  2. Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.

    3. 

Mentsuyu – Traditional dipping sauce

2 c Kombu and Katsuobushi dashi (This can be bought in many forms from most Asian stores and you can make your own. Recipe is HERE.) Or a basic vegetable stock.

1/3 c gluten-free soy sauce

1/3 c mirin (sweet rice wine)

Put mirin in a sauce pan and heat gently. Add soy sauce and dashi soup stock in the pan and bring to a boil. Take off the heat and cool. Refrigerate until ready to use.

I served the soba noodles by placing some cold noodles in a bowl, and ladling some of the sauce over. I topped with crumbled nori, egg omelet strips, grated raw daikon radish, pickled ginger, and some green onions. You can top with any of the following: thin omelet strips, boiled chicken breasts, ham, cucumber, boiled bean sprouts, tomatoes, toasted nori, green onions, wasabi powder, grated daikon, pickled ginger, etc. Everything should be finely grated, diced, or julienned.

posted on Monday, February 14th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Main Dishes,Salads,Seafood 15 Comments

Kids In The Kitchen: Grilled Shark Steak and Dairy-Free “Creamed” Corn

Brandan’s turn in the kitchen always brings an adventure. This one not nearly as “out there” as some of the others (sea cucumber, anyone?), but still new and different. Brandan wanted to cook shark steak. When I asked what he wanted to serve with it, creamed corn was at the top of the list. Creamed corn is something I remember fondly from childhood – silky, creamy and sweet. And that was the stuff that came from a can! Making a dairy-free, non-canned version didn’t seem all that difficult. I’ll be happy to report – it wasn’t.

The shark was also very straightforward. A quick marinade, and a short time on the grill, this could easily become an adventurous meal for a weeknight. (Provided your grill isn’t covered in snow, that is. We’re in Texas, and tomorrow is our first hint at real winter weather so far this season. We grill year-round.) No grill? This could just as easily be prepared by searing in a cast-iron skillet and finished in a hot oven, much like my favorite way to prepare lamb chops.

As for the creamed corn, a simple swap of non-dairy butter and non-dairy milk for the butter and cream, and we were ready to go! I dialed back the sweetness quite a bit, relying on the natural sweetness of the corn. It was well-appreciated. I don’t often eat corn, (I don’t tolerate it well) so this was a treat for me.

A side note: One of the fun (and sometimes trying!) parts about cooking with Brandan is that he wants to taste everything. What does the Worcestershire taste like? How about the butter? Tapioca flour? How about the marinade? Can he lick the spoon? The bowl? “No, wait – don’t throw that in the sink yet – I was going to lick it!” I love that he wants to explore everything. Especially when it comes to food. This is how I was when I was a child, so it reminds me a bit of myself. But the growing mountain of “tasting spoons” in the sink, the fact that we have to sometimes prepare extra ingredients just to account for the “eaten during preparation” factor, and the way progress is slowed to a crawl, can be trying to one’s patience. (This is why I tend to lean towards simple recipes with Brandan – intricately timed recipes are difficult with any kid, and he’s no exception!) Overall, the experiences we share – not just with Brandan, but with all the kids – are immeasurable. I wouldn’t trade it for the world.

And now, back to the food. The verdict on the steak? The family was split. My husband and Brandan both loved it. My husband described it as “meaty like a steak, with a nice grill, smoke flavor, but then light with the flavor of the sea at the end.” (Had to document that, because it’s not often you get such a description of flavors from him!) Matt said it was “kinda good, kinda bad.” Brittany ate it with ketchup, something I wouldn’t recommend. (She eats every protein on her plate with ketchup lately. I just wrinkle my nose at her. Yuck.) I wasn’t fond of it, truthfully. I found the marinade a bit salty, and the texture less than super-tender. I think if shark steak appears in our kitchen again, I’ll consider preparing it like we did swordfish - that recipe was very tender and flavorful. Or create a simple oil-and-citrus marinade with herbs, and cook it more gently, and top it with either a mediterreanean-style salsa (something involving tomatoes and capers), or in the summer, a fresh fruit salsa. (Okay, this is making my mouth water. Maybe this shark thing wouldn’t be so bad after all!)

If you venture to try shark steak, or if you’ve prepared it in the past, tell me: How did you prepare it? What did you think?

Grilled Shark Steak

1/2 c gluten-free soy sauce or tamari (I use San-J)

1/2 c gluten-free Worcestershire sauce (Lea & Perrins is gluten-free)

4 T onion powder

4 T garlic powder

1/2 t ground sage

1/4 t dry mustard

1 t ground black pepper

6 6-oz shark steaks

Whisk soy sauce, Worcestershire, and spices together in a small bowl. Place shark steaks in a large glass baking dish, and pour marinade over. Turn steaks to coat. Refrigerate for about 30 minutes.

Heat grill to medium heat. Grill steaks about 5 minutes each side or until the center is just cooked through.

Serves 6.

Gluten-Free, Dairy-Free “Creamed” Corn

2 T non-dairy butter (I used Earth Balance buttery sticks)

2 T tapioca flour

1 1/2 c non-dairy milk (I used So Delicious unsweetened coconut beverage)

1 T evaporated cane sugar

3 c frozen corn kernels

Pinch or two of salt, or as needed

Heat a medium saucepan over medium heat and add non-dairy butter. Swirl and melt the butter, then add the tapioca flour, whisking constantly until blended well. Add the non-dairy milk and sugar and continue to whisk until the mixture is steaming and becomes thick, about 3-5 minutes. Add in the corn and whisk in. Turn the heat down to medium-low and allow to cook for about 5 minutes, stirring often, until the corn kernels are hot. Season to taste with salt.

Serves 6.

posted on Sunday, January 9th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Main Dishes,Quick and Easy,Seafood,Side Dishes,Vegetables 6 Comments

Kids in the Kitchen: Escargot and Turtle Soup

If you’ve been following along with Kids in the Kitchen for any length of time, I’m sure you can guess who was in the kitchen this time around by the title of the post. Most kids wouldn’t choose escargot and turtle to prepare. Brandan, however, thrives on trying new things. What I wasn’t prepared for, however, was how readily the dishes were received by some other members of the family. Brittany actually expressed how excited she was to try escargot. (Matt, not so much, but he did try it, at least.) The turtle soup was also well-received, considering it was so foreign to the kids.

My husband and I are quite familiar with escargot. It’s one of our favorite indulgences, albeit something we rarely have an opportunity to enjoy. (And now, I hesitate to try to enjoy it with non-dairy butter, because I’m afraid it just won’t be the same. If any of my dairy-free friends have tried it and have advice, please share!) The kids, however, never tried it before and were eager. Brandan was surprised (and perhaps disappointed?) when he didn’t get to start with live snails. He was greeted instead by canned escargot and empty, clean snail shells. As for me, I would much rather skip the “nasty” part and would much prefer the easy route!

The turtle meat was difficult to source. I knew I saw it at one of our local Asian groceries at one point in time, but I visited a few days ago, and no luck. So I contacted a local seafood shop (Capt’n Dave’s Seafood Market) and was able to order the meat in time for this weekend. However, it certainly wasn’t cheap. The next “adventure” will certainly have to be a more budget-friendly meal, which, with Brandan’s tastes, will certainly require some negotiation.

The turtle soup required some time and prep work, but the easy and simplicity of the escargot offset that. But it was well worth it – the soup was a bit spicy, full of flavor, and the turtle meat emerged tender and delicious. (FYI, turtle meat is actually quite nice. The texture is similar to pork, in my mind, and the flavor just as mild.) The kids enjoyed it with french bread. But in their minds, the escargot stole the show. Buttery and garlicky, it was fun and delicious. I borrowed Jaden’s recipe at Steamy Kitchen, omitted the cognac, and it was perfect. If you eat dairy, this would be a great classic appetizer to impress.

For the escargot recipe, visit Steamy Kitchen here.

Gluten-Free Turtle Soup, adapted from Emeril Lagasse

2 lbs boneless turtle meat

2 3/4 t salt

3/4 t cayenne

6 c water

1/2 c grapeseed oil

1/2 c sweet white rice flour

1 1/2 c chopped onions

1/4 c chopped bell peppers

1/4 c chopped celery

3 bay leaves

1/2 t dried rubbed sage

2 T minced garlic

1/2 c crushed tomatoes

1/2 c Worcestershire sauce

3 T fresh lemon juice

1/2 c dry sherry

1/4 c fresh chopped parsley

1/2 c chopped green onions

4 hard boiled eggs, chopped

For garnish:

2 T chopped green onions

2 T chopped hard boiled eggs

Put the turtle meat in a large saucepan with 1 teaspoon salt, 1/4 t cayenne, and the water and bring to a boil. Reduce to a simmer, and skim off the foam that rises to the top. Simmer for 20 minutes. With a slotted spoon, transfer the meat to a platter, reserving liquid. Chop the meat to 1/2 inch dice. In another large saucepan, heat oil and rice flour over medium-high heat, whisking constantly, for 6 minutes. Add the onions, celery, and bell peppers and saute another 2 minutes. Add the bay leaves, sage, and garlic, and saute, stirring, another 2 minutes. Add the tomatoes and turtle meat. Cook for 5 minutes, stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the reserved turtle stock, lemon juice, and sherry. Bring to a boil, reduce heat, and simmer 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and eggs.

Serves 6-8.

Don’t Forget! There’s still time to enter into the giveaway for Gluten-Free Holiday! Visit here and enter for your chance to win a copy of Kelly and Peter Bronski’s Artisanal Gluten-Free Cooking or Jules E Dowler Shephard’s Free For All Cooking!

posted on Monday, November 22nd, 2010 by altawrites Posted in Appetizers,Gluten-Free,Kid-Friendly,Main Dishes,Quick and Easy,Seafood,Soups 7 Comments

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