ravenously

food.

Archive for June 2013

scallops

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I think I forgot to write about the scallops I made recently–roll rinsed and patted-dry bay scallops in cornstarch, pan-fry in plenty of oil, turning infrequently, until they are golden brown and crisp; remove from pan, then deglaze with soy sauce, lime juice, and butter, and serve garnished with green onions.

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Written by orata

June 10, 2013 at 4:40 pm

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brown rice and asparagus salad

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Boil 1 1/2 cups brown basmati rice in a large amount of salted water for 22-25 minutes, until rice is tender. Drain and spread out on a large Silpat-lined baking sheet, then sprinkle with 2 tsp lemon juice. Let cool.

Cut 1 bunch asparagus into bite-size pieces, wash, spread on a plate, and microwave for 2 minutes. 

Make a dressing from:

1 shallot, minced

2 Tbsp fresh lemon juice

2 1/2 Tbsp hazelnut oil

Salt

Pepper

Zest of one lemon, grated

Mix together in a large bowl:

the dressing

the cooked brown rice

cooked asparagus

1/4 cup chopped fresh parsley

2 Tbsp toasted pine nuts

1 Tbsp capers

2 ribs celery, diced

2 green onions, chopped

It’s not as flavorful as I would like–I’d probably increase the amount of dressing and maybe also the salty ingredients next time (feta would be great).

Written by orata

June 10, 2013 at 4:38 pm

Egg salad and bhatura

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Hard boiled eggs, green onions, celery, pickle, celery salt, Greek yogurt, pepper. With lettuce and thin wheat bread.

The other day I microwaved a whole wheat tortilla and it turned into a strange bhatura-like object–crispy, puffy, huge. I broke a hole in the top and filled it with sour cream and a scramble: scrambled eggs with soy sauce/sugar, red bell pepper, garlic, kale, green onions, cilantro.

 

Written by orata

June 6, 2013 at 1:30 pm

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