Simple Scallops and Shrimp For An Easy Weekday Meal

     
   Well,  long time no blog and it's really good to be back. As many people who read or watch the news know, things have been chaotic around here in Sonoma County. We've been dealing with fires, crazy mad winds, unbreathable air, and PG&E's "public safety " blackouts. In the last few weeks I've learned more about generators and solar power than I ever thought I'd need to know, and I've had to toss newly  purchased groceries. I was prepped for the power down with solar chargers, bags of ice in the freezer, batteries etc, but then the air was so bad we felt the best thing was to get out of dodge... and so we did. We decamped to San Francisco for about 6 days. The air there was a bit better.

 
   So now, back home in Sonoma it's once again time to catch up with cooking. Getting back to work again demands some nice and easy workday lunches (or dinners) and this is one of the new stars of my rotation here at home.

JAPANESE EGGPLANT WITH SCALLOPS, SHRIMP, AND COCONUT RICE.

Here's What You Need:

 

1/2 pound of large shrimp
1/2 pound of large sea scallops
3 and 1/2 Tbs of  sesame oil
1/2 lb of Japanese eggplants halve them lengthwise and cut them diagonally into 1/2 inch slices
1/2 cup water
1 Tbs soy sauce
2 tsps of sugar
1 Tbs fresh lime juice
1/4 tsp chili oil
1 Tbs cilantro chopped
1 Tbs thinly sliced basil leaves
1 cup of frozen peas defrosted

Coconut Rice

 

1 Can of full fat coconut milk (14 oz)
1 and 1/4 cups water
1 tsp sugar
1 pinch of salt
1 and 1/2 cups Basmati rice

Here's What To Do:

Preheat the oven to 375 degrees
Halve the eggplants and cut them into slices.

Place them in a bowl and drizzle them with vegetable oil and a sprinkle of salt.
Place them on a rimmed baking sheet skin side up...

...and roast them in a 375 degree oven for about 20-25 minutes  or until they are soft
Set them aside.

In a large pot combine the coconut milk, water,  sugar, and salt.
Stir until the sugar is dissolved.
Add in the rice.

Bring the rice to a boil on medium heat, then cover the pot, turn the heat down to the lowest it will go and cook for about 20 minutes, until the rice is tender.

Meanwhile, back at the shrimp and scallops....
Pat them dry with a paper towel and season them lightly with salt and pepper.

Put 2 Tbs of sesame oil in a skillet or kadhai.

When the oil is hot  add in the scallops and shrimp and sear them.

You may need to do this in batches so there is no crowding. The scallops and shrimp should be just cooked through. This takes about 4 minutes.
When they're cooked, set them aside cover and keep them warm.
Add the water and the soy sauce to the kadhai.

Add in the sugar and chili oil.
Simmer the mixture, and reduce it by half.
Stir in the lime juice.
And the peas.

When they are cooked, put the shrimp, and scallops back in the kadhai.

Add in the roasted eggplant pieces and warm everything up.

When the rice is ready scoop it into bowls and top with the eggplant, scallop, and shrimp mixture.

Top each serving with chopped cilantro and some slivered basil.

Serve it up!

 This is one of those no recipe recipes, in other words you can add to this, mushrooms, some more vegetables, other fish...whatever you've got  that feels like it belongs there. It doesn't get simpler then this, and that's how I like it. Coming up next, a salad that's a meal, and something sweet! Follow along on Twitter @kathygori
 

Super Easy Meatless Pasta For a Weekday Dinner, It Even Cleans Up Good For Company.

      
   It sure has been a while since posting here, and even though I have been cooking every day and working on all sorts of new stuff, I haven't shared anything.  Well, that ends today.  Things got bogged down because I had cataract surgery a month ago, and another for the other eye happens next week. We changed phone providers and don't even ask about that one, it's a regular mini series and now I can find my way to a certain strip mall in Petaluma blindfolded.
     
   So, back to what's cooking and a new favorite in the kitchen rotation around here. Since Alan has gone pescatarian, he's eating a lot more vegetables and pastas and fish and I'm always trying to make the transition easier for him, which is why I love this Portobello Mushroom  Bolognese. The mushrooms provide a nice meaty feel to the dish, and besides they are also delicious. The other thing I love about this, is that is cooks up super fast which is just what I'm always looking for on workdays. Who wants  to run from the office where I've been writing all morning and get behind a hot stove for a couple of hours? Not me. This recipe cooks up in almost as little time as it takes to boil the pasta water, so here we go.

PORTOBELLO BOLOGNESE

 

Here's What You Need:

 

3 or 4   Fresh Portobello Mushooms,  (about 10 oz) cut into 1 inch pieces
3 Tbs olive oil
2 large shallots peeled and thinly sliced
1 Tbs balsamic vinegar
2 Tbs tomato paste
2 Tbs unsalted butter
1/2 tsp red chili flakes
2 tsps chopped fresh rosemary
Parmesan cheese to taste
salt to taste
1 box Pappardelle Pasta

Here's What To Do:

Put the oil shallots and chili flakes in a skillet and saute them gently. When the shallots turn translucent add in the portobello pieces.

Stir them around gently until they soften and darken a bit.

Take the mushrooms off the flame and boil the water for the pasta.
While the pasta is boiling add the rosemary, balsamic vinegar, butter, and tomato paste to the skillet.

As soon as the pasta is done, drain it and scoop out 1/2 cup of pasta water. Add it to the skillet , turn up the heat a bit, and stir everything around until you have a sauce. This takes less than no time.
Now, add the pasta.

Using tongs, mix everything together well.

When it's all combined, serve it up with shavings of parmesan cheese  and bingo you're done.

 
    For anyone who'd like a peek inside  my kitchen and and interview check out this link on Cut Out and Keep

Coming up next , now that my summer crop is finally coming in, some fun with my Indian Garden and summer vegetables Indian style. Follow along on Twitter @kathygori