This morning was a cold one, 5 degrees. When it’s that cold, I never know how long Shane and I will last outside. But we went out for over an hour, running 7 miles. Our route took us all the way up Sherman, down Higby, right on Valley View (yippee! down the hill!). We went straight across the street, thinking it was Mohawk, but it wasn’t. So we got lost a little bit in the questionable part of town. We did a U-Turn, found our way back toward familiar territory. Shane is being a real bug this morning so obviously 7 miles is no longer far enough.
No breakfast news yet this morning, so here is a recap of last nights eats.
Saturday Dinner
Saturday night I came up with a very tasty Seafood dish. Not sure what to call it. I’ll go through it first and maybe something will strike me as I type:
- 2 TBS EVOO (flavored oil would be best)
- 9 spring onions, chopped
- 3 celery stalks, chopped
- 1/2 tub grape tomatoes, sliced
- 2 slices “Smart Bacon” (meatless bacon substitute)
- 1/2 cup red wine
- 1/2 cup marinara sauce (or your favorite)
- 1/2 cup water
- 2 small tilapia fillets
- 8 raw shrimp, take the tails/shells off, rinse and dried
- 6 sea scallops, rinsed and dried
- Salt and pepper to taste.
Heat EVOO on medium high. Add onions, celery, grape tomatoes. Reduce heat to medium, cover and cook 45 minutes. Add the 2 strips of bacon-less bacon, crumbled. Add wine, sauce, and water – raise heat and bring to a boil. Salt and pepper the seafood. Add the tilapia, reduce to a simmer – cover, for 3 minutes. Add scallops. Recover 3 minutes. Add shrimp, cover and cook 4 minutes.
Carmelized green onions, celery, grape tomatoes with Seafood mix
For the accompaning vegetable, I followed a recipe from an excellent book I recently finished “The Sharper Your Knife, The Less You Cry” by Kathleen Flinn. The recipe is located on page 258 “Chicorees Frisees Classique” = Classic Belgian Endives. I reduced the ingredients for the two of us and also made a few changes. See the book for original recipe. Kathleen Flinn attended the Le Cordon Bleu school in Paris. She writes a FANTASTIC account of her time there and offers recipes at the end of every chapter. Definately a good read.
- 2 Belgian Endives, sliced in 1/2 lengthwise and triangular cores removed.
- 1 TBS Smart Balance (substituted for butter)
- 1/3 cup white wine (sub. for chicken stock)
- 1 tsp brown sugar
- 2 TBS lemon juice (ratio of lemon to rest of ingredients increased in my version).
- 8 oz Sugar Snap Peas (not included in original recipe)
- Salt and pepper to taste
Melt butter in heavy skillet over medium high heat. Add endives carefully, cut side down and cook 2 minutes. Turn over VERY carefully. Cook 4 more minutes then add wine, sugar, lemon juice, salt, pepper, Snap Peas. Let simmer, covered for 20 minutes – until tender.
Page 258 of Kathleen Flinn's "The Sharper Your Knife, The Less You Cry"
We both really enjoyed this dinner for two.
Carmelized Green Onions in a Seafood Red Sauce ... still don't have a name
Can someone help with a name? My creative energies are M.I.A. apparently.
