This week I am happy to turn the LC floor over to Gwen from Simply Healthy Family. Gwen is one of my favorite people I have met through blogging. Active on facebook, she is fun, irreverent, unafraid and clever.
Her blog Simply Healthy Family is a collection of family friendly dishes. Her food is eclectic and never boring and her photos are lovely.
Take the time to check her out, it is a fun read.
Greetings from the Sonoran Desert. My name is Gwen and I'm so excited to be here on one of my favorite blogs and to share one of our favorite recipes. I do hope you stop by and say hi, I love meeting new people with a love for good food.
I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used to be 3 or 4 kids ago. His take it or leave it personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.
In the mean time, I am still dedicated to cooking a wide variety of healthy foods without sacrificing flavor in hopes that I can still enjoy my love for really good food without starving my 4 kids.
So thanks Laz, for giving a girl something to look forward to and for a good laugh at the end of a long, hard day.
I love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Khalua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.
The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.
You Will Need:
10 oz. uncooked Buckwheat (soba) noodles
1/2 cup chicken broth
1 cup veggies such as Bok Choy, Bell Peppers or Broccoli2 carrots, peeled and shaved
1/2 cup tahini paste
1 tablespoon fresh ginger, grated
2 tablespoons Tamari (or low-sodium soy sauce)
1-2 tablespoons Organic, Raw honey
3 cloves garlic, minced
1 teaspoon crushed red pepper
6 giant sea scallops (can used cooked cubed chicken as a variation)
1 tablespoon brown sugar
2-3 teaspoons cayenne pepper
1/2 cup sliced green onions
1/2 cup chopped peanuts or sesame seeds
crushed red pepper to taste
Cook soba noodles according to package directions, about 8 minutes.
Meanwhile: Heat a large, heavy based stainless steel or cast iron skillet over medium-high heat. Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
Shave carrot lengthwise into thin strips using a vegetable peeler. Combine broth, tahini, ginger, Tamari, honey, pepper, and garlic; stir with a whisk until smooth.
In a small bowl, stir together brown sugar and cayenne. Gently press each side of the scallops into the mixture one at a time. When your pan is hot, add a small pat of butter and coat. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary. Using tongs, flip scallops and cook another 2 minutes. DO NOT overcook scallops!
Remove from heat and serve on top of noodles immediately.
Combine carrot and other veggies, peanut sauce, and cooked noodles in a large bowl; toss to coat. Sprinkle with slivered green onions, cilantro and chopped peanuts. Top with seared scallops and serve immediately.
Please check out Gwen from Simply Healthy Family.
That's it for now...till we exchange a few words again...Peace!