Italian Stir Fry

I've decided to start eating more seafood, so I stuck the handy Seafood Watch Pocket Guide in my coupon holder so I could choose environmentally friendly seafood.  Turns out its hard to find affordable, environmentally friendly seafood.  I don't know if they're Italian, but bay scallops were on sale last week, and they're on the "best" list, so they made it into the recipe.

This is a 100% original recipe.  I'm sure there are others like it out there - I just haven't seen them.  It was a big hit with the kids.  Bella and Shawn even liked the scallops!   It made just enough for one adult and three kids, but could easily be doubled.

You could substitute shrimp or chicken, and just about any vegetable - just make sure to add veggies that cook longest first.  

Italian Stir Fry

• 2 c green beans, trimmed and cut in half


• 1 c quartered mushrooms


• 9 oz pasta - I used Buitoni whole wheat linguine (I had a coupon)


• 8 oz frozen bay scallops


• 1 tsp dried thyme


• 1 c chicken stock - I buy organic Better Than Bouillion chicken base.  Its a lot more affordable than chicken broth in a carton, and I'm just not into making my own chicken stock.


• 2 T sundried tomato paste - look for it in a tube in the aisle with pasta and sauce.


• 1/4 tsp salt


• 1/2 tsp pepper


• 2 T heavy cream


• 1/4 c fresh basil

If using dried pasta, start a pot of water, and cook according to package.

Meanwhile, in a wok or large saute pan, heat 1 T olive oil over medium-high heat.  Add the green beans, and cook, stirring frequently, until beans have brown spots.  Add about 2 T chicken stock, cover, and cook 1 minute.  Remove cover and cook until stock has evaporated.  Add a little more oil, then mushrooms, and saute until they release their liquid and brown. 

If using fresh pasta, start a pot of water and cook according to package.

Rinse scallops under running water, then pat dry.  Add scallops and thyme to pan, and stir just until scallops are opaque and any liquid has evaporated.  The scallops will continue cooking in the sauce, so don't worry about cooking them all the way through.

Add the remaining chicken stock, salt, pepper, and sundried tomato paste.  Heat to boiling, and cook 1-2 minutes until slightly thickened.  Turn off heat.  Chop basil.  Don't do it ahead of time or it will turn black.  Add basil and cream and stir to blend.  Toss with pasta. 

Serve with freshly grated Parmesan or Romano - from the deli, not the green can!  Romano is less expensive than Parmesan, and very similar.

I don't make a habit of posting links, but I think the following articles are worth passing along.  We really are what we eat, and if we have a greater sense of what goes into the foods we eat - a connection more than a grocery store receipt - maybe we can shift the balance away from the hate side of the love/hate relationship we Americans have with food. 

On Urban Farms, A Sense of Place  "We connect to a place through the food we eat and eventually through what eats us. Eating (also defecating, dying, and decomposing) confirms that we are a part of a biological system, that we are community members in an ecosystem. But in the city we obscure this story. Food seems to come from nowhere (and shit and corpses disappear to nowhere, eerily, almost magically). We lose the opportunity to realize that we are someplace. "

Disease Driven Earnings: Is it Time for a New Prescription for Generation Rx? "...while Kraft, Coca Cola, and WalMart formulate their products differently for children overseas (with reduced fat, salt, and synthetic ingredient content), our National School Lunch Program continues to be a dumping ground for the remnants of the agrichemical corporations."

Ham & Cheese Croquettes

Are we sensing a theme?  I've made croquettes before, but they fell apart in the pan.  This time I chilled them before cooking and was much more successful.

I first tried to shape the croquettes by hand, and ended up a sticky mess.  Then I tried 2 spoons and that was equally unsuccessful.   I finally pulled out an ice cream scoop, and it worked perfectly!  Pack the mixture in and round the top with your palm, then roll it out.  Dip the scoop in cold water to keep from sticking.

I didn't measure anything, so the recipe amounts are approximate.



Ham & Cheese Croquettes



 

 

 

 

For about 12 croquettes, mix together:

1 c ground ham

1 c cooked rice - I used brown rice

2-3 beaten eggs

1/2 - 3/4  c shredded cheese - I used a cheddar/monterey blend

2 T chopped fresh herbs - I used oregano

1 tsp salt

1/2 tsp pepper

Using an ice cream scoop, shape into ovals.  Roll in flour seasoned with salt.  Refrigerate at least one hour until firm.

In a saute pan, heat on high enough olive oil to generously cover the bottom of the pan.  When oil starts to smoke, reduce heat to medium high.  

Add croquettes to pan without letting them touch.  Depending on the size of your pan, you may need to fry several batches.  Turn frequently to brown all sides. 



Remove and drain on paper towels.   Sprinkle with chili powder if desired.

Refrigerate leftovers, and eat cold or hot.

Ham & Cheese Biscuits

Ham + Cheese + Biscuits = Delicious

Plus, I used whole wheat flour to convince myself these were suitable for dinner!

These are drop biscuits, which means no rolling or  cutting.  I meant to add fresh oregano, but I forgot until they were already mixed, so I threw in some dried thyme.  Fresh thyme would be good too, but I can't for the life of me manage to grow it.

Ham & Cheese Biscuits

• 1 c all-purpose flour


• 1 c whole wheat flour


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1 tsp sugar


• 3/4 tsp salt


• 1 c shredded cheddar


• 1 c ground cooked ham (chop roughlyby hand , then chop finely in food processor)


• 2 T chopped fresh herbs


• 1 c buttermilk


• 5 T butter, melted and cooled

Heat oven to 475°.  Mix dry ingredients, cheese, herbs, and ham.  Stir together buttermilk and butter.  Add liquid ingredients all at once to dry mixture and stir until just combined.   Use a 1/4 c measure to scoop biscuits and drop on lined baking sheet.  Bake 10-12 minutes until tops are golden brown.  Brush with melted butter if desired.