Spicy Shrimp & Veggie Stir Fry by Chef Michael R - A Definite Favorite

I have found culinary love in Shirataki noodles. LOL This is only my second dish using them and I am incredibly eager to explore them further. They are quite easy to use, but they do require a process to make them shine. Visit my post Shirataki (Konjac) Noodles - Diabetic Gold :-) for background info as well as a detailed cooking process.

Today's stir fry was originally inspired by my friend Angela who introduced me to Shirataki noodles. In the end I played with ingredients, flavors and process to make this dish my own. Enjoy!

Ingredients:

• 1 lb jumbo shrimp - peeled, deveined, tail off & cut in half
• 3 scallions - cut at an angle into 1 - 1.5" pieces
• 6 oz asparagus - cut to 1.5" sections
• 6 oz broccoli - cut the florets to bite size
• 5 oz carrots - peeled and julienned in 2" lengths
• 1 lge yellow onion - diced or minced - your choice
• 3 lge gloves garlic - smash minced
• olive oil as needed
• 1 tsp ground ginger
• 2 tsp toasted sesame oil
• 1/4 tsp Aleppo pepper
• soy sauce as needed - just a few splashes
• kosher salt to taste
• 16 oz Shirataki noodles

Preparation:

Rinse the Shirataki noodles for 2 minutes. Dry them in a  nonstick pan, tossing frequently. When most liquid is gone, remove from heat and keep in pan, covered, to stay warm. While dry frying them add a touch of salt and a splash of soy sauce for flavor & color.

Season the shrimp with salt and pepper. Heat 2+ tbsp of olive oil in a saute pan on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan place them on top of the noodles - covered.

Add the garlic & onion to the skillet with another splash of olive oil and saute for 5-6 minutes. Add ginger, toasted sesame oil and Aleppo pepper and blend.

Add all veggies and another bit of oil if needed. Toss gently so everything is well blended. Cover and steam for 3 min on medium heat, toss and repeat. 

Finally add the shrimp and noodles and fold into the mix. Maybe add a splash of soy sauce or salt if needed.

Blessed be... and happy cooking!

Lemon & Turmeric Chicken with Orzo - A Definite Favorite

Credit for this lightly adapted recipe goes to Ruhama Shitrit, owner of RuhamasFood.

Visit her blog for a wonderful variety of Mediterranean dishes!

This one-pot dish is vibrant and easy to prepare, and it will easily take your weeknight cooking to Next Level... :-) Enjoy!

Ingredients:

• 6 bone-in, skinless chicken thighs
• 1 onion - chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 16 oz orzo - whole wheat if available
• 3-4 tbsp lemon juice

For the sauce:

• 3.5 cups boiling water
• 1/2 tsp salt
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 1 tbsp sweet soy sauce for rice

Place all the sauce ingredients in a small pot, mix well and bring to a boil.

Garnish:

chopped fresh basil

lemon juice

Preparation:

Remove skin and any extra fat from the chicken thighs.

In a wide pan or Dutch oven over medium heat, add the olive oil, salt, pepper, turmeric, garlic powder, and onion powder. Mix for a few seconds to open up the spices.

Add the chopped onion and sauté for 1-2 minutes, until lightly golden.

Add the chicken thighs on top and sear them on both sides for at least 5 minutes, until they get a nice color.

While the chicken is searing, bring the sauce to a boil on a separate burner.

Spread the orzo around and on top of the chicken thighs.

Add the lemon juice. Then pour the sauce over the chicken and orzo.

Cover with a lid and cook on low heat for about 30 minutes until almost all liquid is absorbed and chicken & orzo are cooked through. Fluff the orzo before serving.

Garnish with fresh basil and squeeze of lemon juice.

Blessed be… and happy cooking!

Garlic Shrimp & Tomato over Cauliflower Mash by Chef Michael R - A Definite Favorite

Every now and then even favorite dishes will evolve... either by choice, necessity or sometimes sheer luck. In this case I was upstate and wanted to make my Garlic Shrimp & Shirataki Noodles for my father-in-law. I could not find any Shirataki noodles at the local grocer so I improvised and served the dish on a bed of cauliflower mash. Turns out this version outshines the original! LOL 

Although now heavily adapted, I will still give Craving Something Healthy credit for the original idea. Enjoy!

Ingredients:

• 1 medium head cauliflower
• 1 medium yellow onion - minced
• 2-3 tbsp salted butter - as needed
• flavored bread crumbs - as needed
• salt & pepper to taste
• 
  
• 12-16 oz large shrimp - peeled, deveined & tail off
• salt and pepper to taste
• olive oil as needed
• 4 cloves garlic - minced
• 1 small - medium yellow onion - minced
• 12 oz grape or cherry tomatoes - pierced
• 1 tbsp+ fresh parsley - minced
• 1 tbsp+ fresh basil - minced

Preparation:

Cauliflower Mash:

Cut up the cauliflower and use your preferred cooking method until the florets are moderately soft. I simmer/steam in my Guardian Service - lid on.

While the cauliflower is cooking, mince the onion and saute in a bit of olive oil until translucent and slightly browned. Set aside for later, including saute oil for flavor.

Once the cauliflower is cooked, use a potato masher to break up the florets.

Add butter and puree the cauliflower using a stick blender. Add salt, pepper, butter and maybe flavored bread crumbs until you achieve a consistency and flavor to your liking.

Finally add the sauteed onion to the mix and blend well. Set the mash aside and keep warm.

The Shrimp Topping:

Season the shrimp with salt and pepper. Heat 2+ tbsp of olive oil in a saute pan on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan and set them aside - covered.

Add the garlic & onion to the skillet with another splash of olive oil and saute for 5-6 minutes.  Add the tomatoes and let them cook for 6-8 minutes with occasional tossing, or until they start to break down. I usually pierce them with a sharp knife so they give off their juice and don't pop.

Chef's note: If you don't have cherry tomatoes, you can substitute with regular ones cut up, adjusting cook time so they retain some of their integrity/shape.

When the tomatoes are just about finished, add the basil, parsley and a bit more oil if dry. Saute for 1 more minute.

Add the shrimp to the pan with the tomatoes and garlic. Toss everything well to combine.

Place a bed of cauli-mash in each plate and top with shrimp mixture. Enjoy!

Blessed be... and happy cooking!

Soy Sauce Salmon & Bean Sprout Stir Fry - A Definite Favorite

These two recipes are featured separately elsewhere on the blog, but the dishes really belong together and the pairing is so good that I've added them to my signature collection of Chef's Favorites.

Part One:  Soy Sauce Salmon

Adapted from a recipe found on Cooking-Therapy.com

Ingredients:

• 12 oz salmon cut into 2 inch squares
• Salt & pepper to taste
• 1/4 cup avocado oil (or pure vegetable oil in a pinch)

Sauce:

• 1/3 cup white onion - minced
• 2 - 3 cloves garlic - minced
• 2 tsp agave syrup
• 4 tsp soy sauce
• 4 tsp lemon juice

Preparation:

Season the salmon with salt and pepper.

Mix all sauce ingredients in a small bow so it’s ready to go .

Heat 1/4 cup oil over high heat in a skillet sized to fit the fish.

Add the salmon and fry for 2 minutes on each side until golden brown.

Remove salmon from the heat and set aside - covered

Add sauce mix to the pan and cook sauce for 1-2 minutes to reduce. 

When your reduction turns just slightly creamy, return the salmon to the pan and coat with sauce. 

Cover and let sit for a minute so fish heats through.

Part Two: Bean Sprout Stir Fry

It took some time to research the many stir fry recipes and flavor combinations, but in the end I came up with something I can call my very own that compliments the salmon quite well.

Ingredients:

• 12 oz mung bean sprouts
• 2 stalks green onion (scallion)
• 1/2 cup red bell pepper - minced
• 3 tbsp avocado oil
• 1 tbsp chopped garlic
• 2 tsp sesame oil
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1 tsp agave syrup
• 2-3 grinds from black pepper mill

Preparation:

Place bean sprouts in a colander and rinse/drain well. 

Chop the garlic, mince the red pepper and cut the scallions two ways. The white stem should bet cut to small disks, and the green tops can be cut at an angle so the look pretty.

Mix together sesame oil, light soy sauce, agave, salt & pepper and set aside.

Heat the oil in a wok, or as I like to use, a large non-stick Dutch oven. Saute the garlic and white from scallions over medium/low heat until fragrant. Do not let these items brown.

Next add the sprouts and red pepper. Turn to medium high and toss/cook for about a minute. Finally add the sauce and the green scallion cuts. Toss to heat through  and enjoy!

Blessed be... and happy cooking!