Dr. Seuss once wrote, “Remember that life’s a great balancing act,” and with every passing year, I nod in agreement more and more. This quote sticks in my head, particularly as I zip from work to school to sporting events to library to kitchen with the kids. It seems like so much of our life is spent on the go, heading to or from one thing or another. And that’s not a bad thing. I am all for a full and active life. But sometimes at the end of the day, you just want to curl up and do nothing.

That rarely happens — there is always more to be done.

Still, you can help the balance tilt closer to center by choosing easy dishes for dinner when you’re so busy. It’s a logical choice — something simple that takes the pressure off. This shrimp dish? Ridiculously simple.

This recipe is based on a basic method for sauteing shrimp that I use often. Start by cooking the just-seasoned raw shrimp in a little olive oil. Add a little liquid (white wine is a fave), cover and cook for a few minutes. Then uncover and let the liquid evaporate. Done, and all it took was about 10 minutes. It always yields tender, juicy, well-seasoned shrimp. With the addition of Chinese five-spice seasoning, these get a sweet-spicy twist that’s irresistible.

So, yes, shrimp is a great choice for a super quick meal — especially when your kids love shrimp like mine do.

After a day of sporting events this weekend, the kids and I dashed into the grocery store for a few things for dinner. They didn’t know it, but shrimp were on the menu. Shrimp cook so quickly and are always a huge hit. When we neared the fish counter, Paige looked at the display and then turned to me, “Mommy, can we have shrimp? They’re my faberite.” It was so easy to say yes.

Sauteed Five Spice Shrimp
serves 4

1 tbsp extra virgin olive oil
1 lb raw jumbo shrimp, peeled and deveined
1/2 tsp Chinese five spice seasoning
salt and pepper, to taste
2 tbsp dry white wine

Heat the olive oil in a large skillet over medium heat. Add the shrimp and season with Chinese five spice, salt and pepper. Let cook, flipping once, until almost opaque (about 5 minutes). Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally. Serve immediately.

“Winter was not kind to my body this year.” Those words escaped my lips at the beach last week. It erupted forward before I could self-censor myself and tuck the sentiment away. My cousins, to whom I spoke, quickly tried to argue with compliments, a sweet gesture but the scale doesn’t lie. I’ve put on more weight than I am comfortable carrying around. I hate it. And I especially hate the constant battle with my weight. What happened to the days when my weight was constant? (Yes, I know the answer: age, time, kids, work, stress, rinse, repeat.)

Then one of my cousins suggested we all try the Mediterranean diet, which is more a lifestyle or eating philosophy than diet. I’m familiar with the principals of the Mediterranean diet, which I have loosely followed for several years. In the past few months, I’ve been lax about it … Perhaps that’s to blame for the weight gain. Anyway, I agreed. We’re trying it.

The Mediterranean diet is inspired by the actual diet of folks in the Mediterranean region.  Before modeling my own diet after it, I researched it a bit and read The Mediterranean Prescription. Basically, you eat lots of fruits, vegetables, legumes, nuts, seeds and whole grains. Olive oil is used freely. You can dairy in moderation. Fish is eaten several times a week, along with some poultry. Healthy fats and red wine are ok too — in moderation. Red meat is seldom had.

As far as eating styles go, this is something I can really get behind. It’s natural to me to eat lots of fruits and veggies. And 12-grain bread is my absolute favorite. The challenge for me is to eat enough fish. And to eat red meat seldom (I typically have it once a week). But these are things that I can overcome.

Our conversation and collective decision inspired me to pick up flounder fillets when I was at the store this weekend. Flounder is a low mercury fish, and these thin wild-caught fillets were perfect for the recipe I had in mind. This is something I’ve made a few times, using whatever white fish I had handy. It’s good with catfish fillets, cod or tilapia as well.

Basically, the fish is bathed in an olive oil garlic mixture, salted and topped with fragrant thyme. Yes, it sounds like a lot of olive oil, but in reality you don’t eat all that oil — and the flavor it gives is worth it.

Then you bake it until the fish flakes effortlessly when pricked with a fork. Serve it with lemon wedges (yes, it’s required. Lemon and fish is a must). It’s a simple recipe, but one that produces a tender, delicate fish that the kids and I love.

What about you? Do you have an eating philosophy you follow?

Oven Poached Flounder with Garlic and Olive Oil
serves 4

1 lb flounder fillets (thin fillets — about 1/4 inch thick)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme (one for each fillet)
sea salt
lemon wedges

Preheat oven to 375 degrees. Spray a 9×13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.

Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.

Salt, to taste, with sea salt.

Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.

Serve immediately with lemon wedges.

I’m mildly obsessed with superfruits, which are basically the health super heroes of the fruit world. They provide so many valuable nutrients like antioxidants and just taste so good too. Really, I can’t get enough of pomegranates, adore blueberries and crave cranberries (which are huge here in New England). Recently, I got to try another superfruit — tart cherries.

Are you familiar with tart cherries? I wasn’t until a big ol’ package of them arrived in my mailbox recently courtesy of the Cherry Marketing Institute and Kitchen PLAY. But after one sweet-and-sour taste I realized two things: I’ve had them before, and the tangy flavor is slightly addictive. They are available all year in frozen, dried  or juice form. The dried are my fave and make a great addition to salads, cookies and trail mixes. But the frozen ones are delicious too and they can be used in sweet or savory dishes.

So, what about these healthy attributes to the tart cherry? According to the Cherry Marketing Institute, more than 50 studies on tart cherries linked it to anti-inflammatory benefits, arthritis pain reduction and heart health benefits. It might even be helpful for post-workout recovery.

Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa is a great way to get some tart cherries into your diet (Psst! February is National Cherry Month). For this recipe, I used frozen tart cherries to make a slightly spicy and very zesty salsa that goes so well with the sweet Honey-Tart Cherry Glazed Salmon. The contrast of zesty spiciness and sweetness is irresistible. It’s the kind of thing that could lead to licking the plate clean … if no one is looking, of course.

Also, this is a recipe easy enough to make for a quick lunch or dinner. It’s ready in about 30 minutes, total … though you could also make it low-effort when you are in a pinch by making the salsa ahead of time. Save leftover salsa for dipping tortilla chips in or enjoying over tacos.

Have you had tart cherries before? Do you like them?

Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa
serves 4

Salsa:

1 cup chopped tart cherries (thawed from frozen)
1 small red onion, diced (about 1/2 cup)
1 jalapeno, chopped
1 tbsp honey
1 clove garlic, minced
1 tsp grated ginger
salt and pepper, to taste

Salmon:

1 lb salmon fillet, cut into four pieces
1/4 cup tart cherry juice (I used juice from the frozen cherries)
1/4 cup honey

In a medium bowl, stir together the ingredients for the salsa until well combined. Cover and chill until ready to serve.

Preheat the oven to 350 degrees. Line a baking sheet with nonstick aluminum foil or parchment (foil preferred). Rinse the salmon fillets under cool water and pat dry with a paper towel. Arrange on the baking sheet.

In a small bowl, whisk together the cherry juice and honey. Spread half of the mixture over the salmon fillets, reserving the second half.

Slide the baking sheet into the oven and bake for 15-17 minutes until just about cooked through. Drizzle the second half of the tart cherry-honey mixture over the fillets and bake for an additional 2-3 minutes until slightly golden at the edges.

Serve the salmon fillets on a bed of greens with the tart cherry salsa on top. Enjoy!

——————————————

Disclosure: This post is sponsored by the Cherry Marketing Institute and Kitchen PLAY. I am being compensated for developing this recipe and also for writing this blog post. All opinions expressed are my own.

Also, there is a special giveaway going on at Kitchen PLAY right now. Here are the details:

The Cherry Marketing Institute is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win the following prize pack shipped directly to each winner (valued at $100).

- A recipe rock- Sur La Table red measuring cup set- Sur La Table red mixing bowls, set of three- Yaritza apron- 1 lb bag of dried tart cherries
- 1 bottle of tart cherry juice
- branded cherries toteNo purchase necessary to enter. Void where prohibited. Open to US residents only. The deadline is February 29, 2012. Please review the complete contest rules before entering. Good luck!

Clear as day, I remember the first time I had white clam sauce. I was probably 8 or 9 and out to dinner with my family at this great pasta restaurant on the Connecticut shoreline. The restaurant is not there anymore, but when it was it could be relied on for amazing, delicious housemade pasta dishes served with bread so fresh it was still warm from the oven. I remember reading the menu and wondering why the white clam sauce was so different from the red sauce, which I knew I liked. I asked and was told it wasn’t as good as the red sauce. Still intrigued, I ordered it anyway.

White clam sauce is a different world from its red counterpart. It’s nuanced in flavor, lighter in texture and ultimately lets the clams really be the star, supported by garlic and other flavors. Usually, it has butter and white wine in it to round out the flavors as well — though not always, as this recipe attests.

And yes, that first time I tried it, I did like it.

When I recently received a review copy of Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes, I totally and immediately gravitated to Cristina Farrare’s recipe for clam sauce. It’s a simple version made with ingredients you probably have in the pantry (plus fresh parsley). For the fresh parsley, I ran out to my herb garden and cut some to use, but it’s also readily available at the grocery store. Then, the pasta came together super fast. Less than 20 minutes later, I was taking photos of the final dish. I loved that it’s this easy and simple to make. Also, the infusion of lemon really makes it amazing.

So far, I am loving Cristina Ferrare’s cookbook. When I opened it, it instantly inspired me to get into the kitchen and try something, which is a reliable sign of a well-done cookbook.  The recipes and photos (and let’s face it: photos are a must in today’s cookbooks) make you want to try everything. And if this recipe is any indication, the flavors are worth the effort.

Cristina Ferrare’s Clam Sauce
serves 4
adapted ever so slightly from Cristina Ferrare’s Big Bowl of Love

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 cup loosely packed Italian parsley
1/4 tsp hot red pepper flakes
6 1/2-ounce can minced clams in clam juice
8 oz pasta of your choice cooked
1-2 tbsp lemon juice (fresh is best)
Lemon wedges for garnishing

Heat a medium sauce pan on medium-high heat on the stove for 30 seconds, then add the oil and let that heat up for a minute. Toss in the garlic, parsley and red pepper flakes. Cook, stirring occasionally, until the garlic starts to color. As soon as it does (and not a second later!) pour in the clams and their juice. Stir well, and reduce the heat to medium-low. Cook for 2 minutes and then remove from heat.

Toss the sauce with the cooked pasta and lemon juice in pan for 30 seconds, while set over medium heat. Serve immediately.

Disclosure: I was sent a copy of this cookbook for review purposes. Any opinions expressed are my own.

My kids love fish (me too! and tilapia is a collective favorite) and I try to have it as often as possible. Not only is it healthy, but it’s easy — to cook and to eat. In fact, I’ve been teaching them to use knives and with flaky fish, it’s an easy way for them to get a feel for cutting without having to do a ton of work …Win-win. The only hiccup with our fish eating is that one of my dogs is violently allergic to fish. So whenever we have it, he has to go outside and stay there until every last morsel has been cleaned up and disposed of. Thank goodness for electric fences (and needless to say, we only have fish when it’s sunny as a result … the things you have to consider). We had this Baked Tilapia with White Wine and Tomatoes recently for lunch and the kids really liked it, each murmuring about the flavor. But me? I loved it. I could have eaten a lot more of it, given the chance. The sweet tomatoes are complemented with the delicate flavor of the white wine, and the mild fish goes perfectly with it all. It’s blissful. Does your family eat a lot of fish? Another other pet owners with allergic pets? Get my recipe at Tablespoon.

It’s been nearly a decade since I last ate canned tuna (and that was once … the time before that? About five years prior). I don’t eat it. I don’t like it. Usually the smell grosses me out, and honestly I would rather have fresh. But when I recently told you about the Salmon Cakes that my kids and I adore, I discovered that canned fish does have its (awesome) uses. In well-seasoned patties, it’s great.

Ever since those Salmon Cakes, I have been considering being a little more open-minded about seafood in cans. It’s inexpensive, it’s accessible and if I can create something that the kids and I like? Then that’s another serving of fish for us each week. Gotta love those Omega-3s.

So, these Tuna Cakes? Well, I wouldn’t be telling you about them if I didn’t love them. They have a strong rosemary flavor, with a wonderful meaty texture. I ate mine on a slice of French bread (open-face sandwich style). Delish! They would also be great served on a bed of salad greens.

As for my kids? They both ate every last bite without complaint.

Just try ‘em.

]]> http://sarahscucinabella.com/2010/05/19/tuna-cakes-recipe/feed/ 3 http://sarahscucinabella.com/2010/05/03/grilled-shrimp-and-avocado-salad-with-asian-vinaigrette-recipe/ http://sarahscucinabella.com/2010/05/03/grilled-shrimp-and-avocado-salad-with-asian-vinaigrette-recipe/#comments Mon, 03 May 2010 21:41:43 +0000 Sarah W. Caron http://sarahscucinabella.com/?p=2588

Sunday is usually a big day around here for the kids and I. We make snacks for the week, perhaps some exciting dessert or side dish, and we take a billion photos … but yesterday, with the soaring temps and humidity, we didn’t cook at all, save a quick, easy new coleslaw recipe that will appear on AmazingMoms later this month.

Still, even though I was totally not cooking yesterday, Paige pulled her pink stool up to the counter at lunchtime and said, “I help you, Mommy!” It wasn’t a question, it was a demand from a little girl who doesn’t care if her cooking job is measuring, mixing or just arranging the clean berries on a plate (yesterday’s job!). Sometimes, cooking with kids is just about being in the kitchen together, even if the result is an uncomplicated, easy lunch.

In any case, I don’t have an inspired Cooking with Kids-themed recipe today. But I do have this fabulous salad with an even more fabulous dressing. Like yesterday’s lunch, it’s uncomplicated but perfect.

It’s greens, half an avocado and some wonderful grilled shrimp. Drizzled with a fabulous homemade dressing that’s sweet and tangy all at once, it’s perfect. I found the dressing in the latest issue of Body + Soul. It will be eaten on repeat this summer — it’s fresh, light flavors are perfect for hot and humid days like this weekend … and even today when rain threatened all day.

For the shrimp, I bought raw, shell-on shrimp at Trader Joe’s that came butterfly-cut (just defrost before using). But you can prepare them at home as well (here’s an easy tutorial, if you want to do-it-yourself).

Try it.

Grilled Shrimp and Avocado Salad with Asian Vinaigrette
serves 4

8 cups salad greens, in bite size pieces
1 recipe Easy Grilled Shrimp (see left)
2 avocados, sliced
1/2 cup Asian Vinaigrette (see below)

Divide the greens among four salad bowls. Arrange 1/4 of the shrimp on top, followed by 1/2 an avocado each. Drizzle each salad with 2 tbsp Asian Vinaigrette.

Serve.

Asian Vinaigrette
yields 1 cup
recipe adapted very slightly from Body + Soul, May 2010

1/4 cup seasoned rice vinegar
1 1/2 tsp soy sauce
1/2 tsp Dijon mustard
2 cloves garlic, minced
1/4 tsp ground ginger
1/8 tsp red pepper flakes
1/3 cup olive oil

Add the rice vinegar, soy sauce, mustard, garlic, ground ginger and red pepper flakes to a small bowl. Whisk together until combined. Drizzle a thin stream of oil in, whisking constantly, until fully combined. Transfer to an airtight container, refrigerate and use within a week.

Canned meats totally and utterly freak me out. Seriously, they do. My husband happily enjoys canned tuna and chicken, but I cringe at the site of the stuff. However, when I saw a food magazine that I like tout the wonderful ease of using canned salmon, I was intrigued and bought a can. Naturally, it sat in my cupboard for months … completely unused.

Then, a week or so ago, I saw a post on The Perfect Pantry about Lydia’s Salmon Croquettes and I was totally intrigued all over again.

When I developed this recipe, I decided to make it devoid of breadcrumbs, betting that the egg would be enough of a binder — it was. The sweet red pepper bits and garlic make this a really dreamy combination.

From Will’s cleaned plate and Paige’s devouring, I would say this was a big SCORE!

Honestly, the portion size here isn’t huge — but with a big salad or maybe some rice and veggies, it’s just perfect for a light spring or summer dinner. Another good one to try? My Tuna Cakes. They won’t disappoint.

Salmon Cakes
serves 4

2 7.5-oz cans salmon, drained, flaked and picked over to remove any large pieces of bone
2 eggs, beaten
2 cloves garlic, minced
zest of 1 lemon
1/4 cup finely chopped red bell pepper
1 tsp black pepper
sea salt
2-3 tbsp olive oil

Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.

Heat the olive in a large skillet over medium heat.

Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.

Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.

To serve: There are so many ways you can serve these patties. I like them on a big salad with tomatoes, cucumbers and feta (as pictured), but you could also serve them on a bed of rice with stir-fried veggies. Or, serve these as an appetizer with tartar sauce for dipping.

What do you eat for lunch? People always talk about how important it is to have a good breakfast, but it’s also really important to have a good lunch — one that is filling, satisfying and healthy. For me, lunch is sometimes a sandwich or pasta, but more often it’s a salad. Salads served topped with warm proteins, like this salmon, are comforting, waist-friendly and can be really easy to make. Seriously. I mean it.

This particular roasted salmon is so ridiculously easy that I almost feel bad calling it a recipe. You basically toss salmon in a pan, drizzle just a bit of olive oil, sprinkle some salt and pepper and lay some thyme across the top. Toss it in the oven and 20 minutes or so later, you are ready to sit down and eat a healthy lunch. Easy peasy.

But I am sharing it because some people don’t realize just how easy and simple it can be to cook fish — or how unscary it is. (Yes, I really did just make up that word. Shh!)

I used to be scared to cook salmon. I also used to be scared to feed it to my two-year-old daughter. Earlier this week, while I was writing about salmon for my Tablespoon column, I reminisced about a year ago when I was so freaked out to give Paige fish that I couldn’t bring myself to do it. She was just over a year old, and it was time to try. But the threat of fish allergies (the ones I read about in some parenting magazine) had me downright terrified. It’s funny how in this information age, too much information can make us question our instincts.

I turned to mom friends and asked advice. I read more about it. Then I finally bit the bullet and just made fish. She loved it. No more fear necessary.

These days, we typically have fish about twice a week. Since Shawn isn’t a fan, we either have it when he’s working late (henceforth known as “fish night” in our house) or for lunch. It used to horrify my mother that I actually cook at lunchtime, but that’s one of the perks of being a work-at-home freelance writer. And really, why shouldn’t you cook when you have a chance?

Frankly though, when the fabulous lunch is as easy as this one, it needs no justifying.

So, spill! What’s your favorite lunch? Do you ever cook at lunchtime?

Easy Green Salad with Roasted Salmon Recipe
serves 4

8 cups torn and rinsed lettuce (Boston is my fav)
1 carrot, peeled and shredded
4 oz crumbled goat cheese or feta, divided
1 recipe roasted salmon (below)
vinaigrette

Divide the lettuce between four plates or bowls. Top each one with 1/4 of the carrot shreds, 1 oz of crumbled goat cheese or feta and 1 salmon fillet. Drizzle with vinaigrette.

Serve immediately.

Roasted Salmon Recipe
serves 4
Click here for my printable recipe at Tablespoon

1 lb salmon fillets (roughly 4-4oz pieces)
1/2 tbsp olive oil
4 sprigs fresh thyme
sea salt and pepper

Preheat the oven to 350 degrees. Spray an oven-safe pan with cooking oil.

Rinse the salmon in cool water and pat dry. Place, skin side down, into the prepared pan. Drizzle with olive oil and then sprinkle with salt and pepper. Lay a sprig of thyme over each piece.

Bake the salmon for 15-20 minutes, until it flakes easily with a fork.

Serve warm.

Our massive lawn is buried deep beneath snow. Our driveway is still white, though passable even with my little Civic. And those big C9 lights that I rushed to put up a few weeks ago really glisten against the wintery backdrop. It’s a winter wonderland out there.

For the first time in years, Will got on a sled this weekend. It was a big thing. See, as a toddler, he tried sledding once and went flying. He wasn’t injured, but he was frightened by it all. So, this is the first year in years that he actually gave it another try. As it turns out, he now absolutely loves the rush of it all. Heck, so do I. Paige tried sledding too and liked it … until she started to get cold. And that was that.

It’s been hard to get fully into the Christmas spirit this year. It seems like in a blink of an eye we went from Halloween to the week of Christmas. I’ve barely had time to stop and enjoy it along the way. And since I did most of our shopping online this year (free shipping really does rock!), I wasn’t as exposed to the carols and hustle-bustle of mall shopping. I know most people hate it, but I kind of like it myself.

Anyway, don’t take any of this the wrong way–I can’t wait for Christmas to come.

The best news? This week things have started to fall mentally into place. A family holiday party this weekend was filled with laughs and the joy of seeing all the kids running around together. Then the Sunday snowstorm sent us outside to play. We’ve finally trimmed the tree and begun wrapping presents. Although I said I wouldn’t, I made some holiday treats too. We have more baking planned for later this week … and I think I might take the kids to their first ever Christmas Eve service. It is my favorite of the year.

Now, for Christmas Eve, I don’t cook. It’s a night for takeout in this house. However, if I were to cook Christmas Eve dinner, this recipe would be on the menu. These delicious shrimp are cooked in a rich sauce of butter, garlic, shallots and a hint of lemon (yes, it seems like a lot of lemon when you add it, but the flavor mellows during the cooking process). I just love these, and so did the kids.

I also love that they are easy and fast to make.

So, tell me, am I the only one who’s felt like the last few months have flown by? Have you had a hard time getting into the spirit too?

Buttery Roasted Shrimp
serves 4

1 lb raw large shrimp, peeled and de-veined
1/4 cup unsalted butter
juice of 1 lemon
2 finely chopped shallots
3 cloves finely chopped garlic
1 tsp Kosher salt
ground black pepper

Preheat the broiler on high.

In a shallow, broiler-safe dish, melt the butter over a medium-low heat (on the stovetop). Add the lemon juice, shallots, garlic, salt and pepper and stir well to combine. Add the shrimp and toss to coat.

Broil the shrimp for 3-4 minutes per side until lightly browned and firm.

Transfer to a serving dish and pour the pan sauce over. Serve immediately.

NOTE: These shrimp are also delicious tossed with pasta.

What I’m Cooking With: A round, oven safe casserole dish, a wooden spatula and a slotted spoon.