summer seafood pasta

I found a bag of frozen seafood from Trader Joe’s that contained shrimp, scallops and calamari rings that was screaming to be paired with pasta. I had been wanting to have a good seafood pasta for sometime now and this, if I can say so myself was delicious! Simple is the way to go with this meal and it was so light and perfect for a summer night.
My Summer Seafood Pasta:
1 bag of frozen shrimp, scallops and calamari rings
2 Tbsp olive oil
4 cloves of minced garlic
1 cup sliced grape tomatoes
1/4 cup white cooking wine
Juice from 1/2 of a lemon
Pat of butter (for good measure!)
Salt & Pepper
2 servings whole wheat pasta

Heat olive oil in large pan and add 1/2 of minced garlic and all of seafood, lemon juice, white cooking wine and tomatoes. Simmer for about 4-5 minutes until seafood is heated through. Add the pat of butter, rest of garlic, salt and pepper and pasta. Mix until combined. Serve in bowls with some basil and parmesan if desired.  Serve with a side salad for the perfect summer meal.


in my cupboard: sriracha

Sometime within the last month or so I’ve converted into the person who puts hot sauce on everything! I’m not sure why the sudden change but I’m loving the spice!

I first tried the Sriracha on pizza during a trip to LA and I have used the Sambal Oelek sauce for a while now in stir-fry’s, veggies, etc. (a Ground Fresh Chili Paste) but now I can’t live without the Chili sauce. Just. Can’t. Do. It.
There are impostors out there, but there really is no competition. Just look for the Green cap and Rooster. The name Sriracha is a region of Thailand and while this version doesn’t have the spice factor of the sauces you would find in Thailand it is still made in the traditional way and using the traditional ingredients, in California of course. :)
What do I put it on?
Eggs, pizza, salads, sauces, veggie burgers, chicken/fish…..ok, anything that needs a little spice!
What do you put hot sauce on?

kitchen gadget: salad dresser

Sometimes a little invention comes along that makes you wish you had come up with it.

Enter the salad dresser (that is what I’m naming it, not sure what it’s proper name is) – This kitchen gadget came from Crate & Barrel and was a great gift from a great friend (Thanks Anna!) and it is extra-fun to make dressing out of! It has 5 different dressing recipes and you put the miscellaneous ingredients (garlic, herbs, anchovies, etc.) into the bottle and then fill to the lines with olive oil, vinegar, etc. Stir and pour over greens and enjoy a fabulous home-made dressing that couldn’t be easier.
Here are all of the ingredients:

Mixed together

And on some greens

I used “Jackie’s Vinaigrette” recipe which was a clove of garlic, some mustard powder, cayenne powder, brown sugar, white wine vinegar and olive oil. It was lovely. :)

What kitchen gadget could you not live without? I would probably say one of my favorites is my food processor and/or magic bullet and/or Kuerig coffee maker and/or…well, I obviously can’t decide!!

ask the nutritionist: favorite fast food

CHIPOTLE!

Now usually I bring my own lunch to work, but there are definitely times when I don’t have time the night before or I just don’t have any great lunch food on hand…or I’m just plain lazy :)
I work in the suburbs and so there are not a lot of great restaurant options (think every fast food restaurant you could ever imagine) – not really my style and while I do enjoy Panera from time to time Chipotle has my heart. So fresh, flavorful and delicious AND I think it’s pretty easy to walk away with a healthy lunch on the go.
Here is one of my favorites from Chipotle:
Lettuce, fajita veggies, black beans, pico de gallo, medium salsa, a side of guac and sometimes chicken or steak.
I appreciate their commitment to not using dairy/meat products with antibiotics as well as beginning to implement organic beans (they are currently using organic beans in about 30% of their locations) and think they are heading fast food in the right direction. Oh and it is probably one of the only fast food restaurants that you can actually make a decent-tasting raw meal. (Lettuce, pico and guac)