Shrimp and Scallop medley

The nightly quest of  satisfying the question “what’s for dinner,” was especially difficult due to a missed shopping trip… kids homework and other things that just get in the way of a Betty Crocker moment.  I found myself staring at a very bare fridge.  Most would order in or get take out but this wasn’t an option.  You can use things in an imaginary way, just pretend your fridge is the mystery basket on the show  Chopped

I found enough to make a nice meal:  a few frozen scallops and shrimp.  A lemon grass and some spinach.  It took less time than ordering food and having it delivered.  I sautéed the shrimp in a bit of butter and garlic for about 2 mins.   I added the scallops and then tossed in my lemon grass and spinach.  I didn’t over cook the scallops.  I didn’t get a lovely

seer on them, either, but it was better than overcooked rubber!!!!! I finished the dish off with Sel de Cali– the Meyers lemon sea salt.  It was delicious and only took about 10 minutes to prepare.   I served this  medley over rice and called it my own.

1 garlic clove chopped

1-2 tablespoons of butter, depending on your health 🙂

around 6 scallops

around 6 shrimp

One bag of baby spinach

1 lemon grass

Cymbopogon citratus (DC.) Stapf
Cymbopogon citratus (DC.) Stapf (Photo credit: Ahmad Fuad Morad)

2 teaspoons finishing salt- Sel de Cali-meyers lemon sea salt

Steam some rice



chili peppers
chili peppers (Photo credit: marzbars)

I love ceviche.  I had the real deal 10-years ago when I went to visit my sister in Peru.  We traveled all over sampling some of the most amazing Peruvian dishes, but for me, Ceviche is my favorite.  I had never tried making it until today.  Inspired by the Peruvian restaurant and my local fish monger, I decided to try it out when I was buying my weekly fish.   The fish guy told me to try his frozen tilapia. I’m a purest and didn’t feel like buying frozen fish, why after all, I was in fresh-fish heaven?  However, he convinced me by saying, “It makes for a wonderful ceviche”  I bought four filets for about $5 dollars.  I went home thawed out the fish and started squeezing my bags of lemons and limes.  I know you can use one or the other (lemons or limes), but this was my first and I wanted it “cooked.”  I was on a time constraint so the only thing I did was cover my fish completely with lemon and lime juice and put it in the fridge.  I let it sit for a few hours, the time to get my son, bring him to an afterschool event and then back.  So my ceviche was done in several stages.  So, three hours later……  I chopped up some fresh hot peppers– I had bought a little medly of peppers and I can’t remember all the names of each, but in general any spicey pepper will do.  Some were super spicy and others more mild.  I also chopped up a big bunch of cilantro. I really love the fresh taste of cilantro, so I probably added more than the average Peruvian would add.  Next I cut up half a red onion in the thinnest slivers possible with a chefs knife.  A mandolin would have been perfect, but I don’t have one.  I also added 4 half of garlic cloves for flavor.  Lots of Sel de Cali– the chardonnay version, a bit of fresh, ground pepper and I put it all in the bowl with my fish and back into the fridge to “cook” some more.  Just before serving, maybe 2 hours later, I boiled a sweet potato to go on the side.  Generally this dish is served with big corn and a sweet potato.  I didn’t have big Peruvian corn, so we settled for the lovely orange-colored potato.  I have to say, it was delicious.  We had enough to feed several people.  I had used all 4 filets.  Next time I think I will use two filets, if it’s a main course for two people.  This dish would also be a great party appetizer.  It could be served on a tortilla, on a lettuce wrap, or just alone in little individual ramekins.  Now that I’ve made it the possibilities are endless if I am to entertain.   Just make sure you keep the ceviche cold, nobody likes a warm ceviche.

Tilapia filet

10-15 limes or/and lemons

3 hot peppers chopped fine

1/2 red onion thinly sliced

4 halved garlic cloves

1 bunch of cilantro roughly chopped

Sel de Cali- Chardonnay kind

1 sweet potato or yam

Lobster and shrimp ceviche

(Ceviche de pulpo, as known and prepared in th...


A whole lot of chicken and garlic

Finally I get to make my roast chicken!!! And wow, this was quite the chicken.  It was huge.  I’m just wondering what this organic chicken ate, she was huge! I even had to add another 15 minutes to the cooking.  We had leftovers, which is rare for us after a roasted chicken.  I used the leftovers for a delicious soup.

Whole chicken

olive oil just to cover the chicken, use a spray bottle if possible.  The best I’ve found is the Misto spray bottle where you add your own olive oil

2 lemons

4 cloves of garlic

dried oregano, thyme and sage, use fresh if possible

fresh rosemary sprig

Chop up all the herbs together, minus the Rosemary.  You will put the rosemary in the salted cavity along with the lemon slices.  Slice garlic and try and put thin pieces under the skin.  Sprinkle chopped herbs on the chicken.  Squeeze lemon juice into the cavity and put the remainder of used lemons in the cavity as well.  Tie the legs together with some cooking twine and put it in the oven at 350 for about 35 minutes.  Turn oven up to 450 for the last 10 mins and baste the chicken.  I served this with various veggies:  Brussel sprouts and  cauliflower.  Again, a successful dinner still following the Dukan plan.  I’ve lost weight!

Hot lemon, ginger, honey water

kişisel resim
Image via Wikipedia

I’m not feeling well today at all.  I am not in the mood to think of what to make for dinner.  There is chicken in the fridge, some cauliflower and I may grill some tomatoes and peppers with the chicken.  I basically am falling back on the grilled herb chicken recipe that I always use.  But what I recommend when your throat is killing you is

1 inch ginger peeled and chopped

1 lemon squeezed

1 cup boiling water

1 tablespoon honey

Let it all steep and drink.  It’s helping a bit, that and a nap.   I really love the spicy side to the ginger, the tang of the lemon and the sweetness of the honey.  I’m lucky to still have a bit of delicious honey I bought at the Monza open air market in Italy.

farmer's market