It's March: Scallops with Avocado and Grapefruit

I'm ready for spring. I think a lot of people are feeling this way right now, after such a long and cold winter in so many places. The winter in DC was definitely better than the one back home in Minnesota, but it was still colder than usual, which meant more chilly walks home from the metro and more cabin fever from things getting closed because of snow. I'm definitely ready for some nicer weather and more light! 

Since it's not quite spring outside yet, I decided to bring some spring to the kitchen. 

I've never cooked scallops before, and have been wanting to try making them myself for a while. This is the perfect recipe to break up any winter-cooking overkill you may be experiencing in the kitchen (anyone tired of soup or lasagna or feeling uninspired at the end of a season?). 

I really liked this recipe because it brings together a lot of different flavors in a very simple way, which makes it taste fresh, and because the combination of tangy grapefruit, buttery scallops, and creamy avocado challenges your taste buds just enough to keep a simple assembly interesting.

Cooking the scallops: As you've probably heard or experienced, the danger with scallops is over cooking them. So watch them carefully. The time it will take to sear them will vary based on their size; the recipe below indicates searing them for about three minutes per side for larger scallops. Reduce that time if you are cooking small or medium-sized ones. Because you are really trying to sear the outside, start with a very hot pan and oil. You should add the scallops once the oil begins to smoke. If the oil starts to fry and bounce on the pan while the scallops are cooking, reduce the heat slightly. 

(You can tell they did not give me evenly-sized scallops at the fish counter, which made cooking them a bit more challenging.)

To segment the grapefruit, cut the top and bottom off, and then slice off the peel. Then, cut away the part that is in between each vertical membrane. With the peel off, it's pretty easy to pull each section out. 

This recipe was originally a salad, with the idea being that you would put all of the these things on mixed greens. To make this a main dish, I didn't use salad greens, but instead put this all over some Israeli couscous. I thought that was a pretty amazing combination, but if you want to make a lighter dish, I think salad greens would be great too. 

Scallops with Avocado and Grapefruit 
Adapted from: http://fiveoclockfood.blogspot.com/2010/06/seared-scallop-salad-with-rube-red.html
Serves 8

Serve over salad greens or couscous.

8 scallops, preferably U10 size, never been frozen (U10 means that less than 10 will equal one pound, so they are larger in size)
1 grapefruit: 1 T juiced, and about 6-8 segments removed
1-2 T olive oil
1 avocado, sliced
salt and fresh ground pepper
olive oil as needed to cook scallops

For dressing:

4 T chopped shallots
3-4 T chopped chives
1.5 T olive oil
2 T fresh-squeezed lemon juice
1 T fresh-squeezed grapefruit juice

1. Segment and juice grapefruit and set aside. Slice avocado and set aside as well.
2. Sprinkle salt and pepper on the scallops. Add olive oil to a medium or large skillet on high heat. Once oil is smoking and pan is very hot, add scallops. Let sear for about three minutes on each side for large scallops, less for small or medium sized ones. Each side should have a golden brown crust. When done, the scallops should still be slightly opaque in the middle when you slice into them.
3. While scallops are cooking, make the dressing. Combine shallots, chives, olive oil, lemon juice, and grapefruit juice in small bowl and stir with a fork.
4. Prepare either salad greens or couscous as your base for the dish.
5. Divide up servings of the couscous or salad greens, and, once scallops are done, place them on top along with a couple of grapefruit segments and avocado slices per serving. Add a couple of spoonfuls of dressing over everything.

Enjoy! And happy almost spring!

Monster Cookies

My college dining hall used to make these cookies. They always got them perfectly cooked so that they were the perfect softness. I've made these several times since college when I'm feeling nostalgic for the super-satisfying combination of peanut butter, M&Ms, and oatmeal. They are also really easy drop cookies, and are sweet, nutty, and energy-boosting at the same time.

I was trying to think of something to make for having a few people over for the Super Bowl last weekend, and remembered these. They seemed right for the Super Bowl because they seem like something that would be great for after a long workout... or, equally, after watching a bunch of professionals do that. 

Monster Cookies

Makes about three dozen

1/2 C butter
1/2 C peanut butter
2/3 C brown sugar
2/3 C white sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 1/2 C oatmeal
1 C flour
1 C M&M's

1. Preheat over to 350 degrees.
2. Mix butter, peanut butter, brown sugar, and white sugar.
3. Mix eggs with baking soda and vanilla, then combine with former mixture.
4. Add dry ingredients, and bake 9 to 11 minutes on a greased cookie sheet. ** These are best when they're soft, so don't over bake. Check at 9 minutes and take them out if possible.

Music to cook to #1: 

Joanna Newsom, Does Not Suffice

I rediscovered her 2010 album "Have One on Me" while baking these cookies last weekend, and I'm readdicted to this song now.

Music to cook to #2:

I loved Prince on New Girl on the show that aired right after the Super Bowl! Better than  in the half-time show. He is so intentionally over-the-top but endearing at the same time. A favorite song:

Little Red Corvette

Sugar Body Scrub

It's getting toward late November and thoroughly feels like winter here in DC. For me, that means my skin gets super dry! It kind of feels like someone squeezed all of the moisture out of my skin the moment the air starts to get dry. Beautiful image, I know.

I've made this sugar body scrub a couple of times before, but this winter it really sunk in how easy, cheap, and effective this is. Plus, it is all natural, so you don't have to worry about what chemicals might be in it, and there's less waste because you can reuse the canister. Earlier this winter, I bought a body scrub at the drug store, and I think paid almost $10, and it was just okay. This will cost you only the cost of sugar and olive oil (or another carrier oil), and, in my opinion, is much more effective than store-bought scrubs. The secret seems to be that sugar is a really effective exfoliant, and olive oil seems to coat your skin and keeps moisture in. 

I haven't used this as a facial scrub - that could be too oily for a lot of people, but it's great for arms and legs. Also, I think it's probably best to use in the shower so that you can wash off any extra oil so that your arms/legs aren't too greasy.

Sugar Body Scrub
2 C sugar
1 C carrier oil (this can be olive oil, grape seed oil, or coconut oil*)
optional: 6-8 drops of essential oil (I like peppermint or lavender)
canister (such as a plastic jar with a lid or a Mason jar)

Add sugar to canister first, and then add carrier oil while stirring. Add carrier oil until scrub reaches desired consistency. Add essential oil drops if you want the scrub to be scented.

*if using coconut oil, melt in the microwave for 30 seconds or until it becomes liquid

Typhoon Haiyan in the Philippines

I've been on a major blog hiatus lately. I've been wanting to get back into it, and have half a dozen half-written posts and ideas. All of which I hope to get to soon, and I'm planning to start updating more regularly again. I'm thinking of trying out some new types of posts (travel posts, more restaurant reviews.... since after doing this for about three years, I need to shake things up a little). So stay tuned for that!

In the meantime, though, I wanted to write a quick note about typhoon Haiyan in the Philippines. As everyone has seen in the news, this was a devastating storm that has affected thousands of people. I want to write a separate post about the storm and its potential relationship to climate change, but first just wanted to quickly share a list of charities recommended by colleagues in the Philippines for donations.

For my job in DC, I work with a project that is based in Manila in the Philippines, and traveled to Manila earlier this year to work with them. While our project team members are alright, several of them having missing family members. They shared the list of charities below as a recommendation of where to donate. You have probably heard of at least the Red Cross already, but it's nice to have a recommendation to narrow down the list of organizations out there.

The photos are from my trip to the Philippines this past February; a bit of Manila and then at the beach at Boracay. Such a beautiful country.

As this NPR article explains, it's better to send money than stuff. So if you were interested in donating to relief efforts, consider one of these organizations:

Save the Children
Catholic Church relief
Philippines Red Cross

Chicken & Corn Tacos with Quick-Pickled Radishes, and "Meat in a Supporting Role"

I read this NY Times Mark Bittman article, "Meals with Meat in a Supporting Role," a few months ago and liked the "supporting role" for meat concept. It's basically a reminder that, even if you're not a vegetarian, changing your attitude about meat, and how much you eat of it, can have positive effects and be worth the extra effort. For instance, you'll decrease your impact on the environment since you'll be eating less meat per day.

 

I like to think about this concept as finding ways to stretch meat farther. Although other recipes would take that concept even farther, I think this chicken and corn tacos recipe is a good example of how to spread meat a little thinner by adding more vegetables. You make quite a few more tacos by adding corn in a substantial quantity, so the meat plays less of a central role.

The chicken and corn preparation is pretty standard, but what really takes these tacos to the next level are the additions. I decided to get even a bit more ambitious with the vegetables included by adding pickled radishes, and made a really simple quick recipe (they're basically instant - you can refrigerate them if you have time, but it doesn't have to be for long). I'd been wondering what it would be like to add a pickled vegetable, like you have in Vietnamese dishes, as an addition. If you like sour or vinegar-flavored things, they're delicious and super, super easy. They make the tacos taste punchier, and play off the cheese and avocado nicely.

Everything is rounded out by a salty cheese (see note below on the type), cilantro, and creamy avocado, so don't skip the toppings!

Chicken and Corn Tacos with Pickled Radishes
adapted from smitten kitchen and this pickled radish recipe
Makes about 8 tacos

Chicken and corn tacos
4 ears corn
2 T sriracha sauce
2 T apple cider or white vinegar
1/2 teaspoon salt
1/2 t crushed red pepper
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1- 1.5 pounds skinless boneless chicken breast, cut into large pieces
1 T olive oil
juice of 2 limes
1/2 cup queso fresco (or another salty, crumbly cheese such as feta)
1/4 teaspoon chili powder
6-8 medium tortillas
salt to taste
1/2 T chopped cilantro
1/4 t chili powder
about 2 avocados

1. Mix sriracha sauce, vinegar, 1/2 t salt, juice of one lime, and crushed red pepper in a large bowl. Add chicken and stir to coat.You can marinade this ahead of time if you have time.
2. Brown chicken in olive oil for about five minutes, then add the chopped onion and garlic on medium heat. Turn heat to medium low until chicken cooks through. As chicken cooks, break up the chicken into bite-sized pieces.
3. As chicken is cooking, cut the corn off the cob.
4. Once chicken is cooked through, add remaining lime juice, corn, chili powder and salt to taste. Cook all for 3-5 minutes, until corn is tender but not mushy. Remove from heat.

Pickled Radishes
1 C chopped radishes
1/4 C water
1/2 C red wine vinegar
1/2 t salt
1/2 t sugar

Mix all ingredients in a glass jar or bowl, and refrigerate until ready to use. Once ready to eat, drain extra liquid from radishes.

Assembling tacos: Put chicken/corn mixture in tortilla, and add pickled radishes, chopped avocado, chopped cilantro, and queso fresco as desired.

Note on cheese: if you live in DC, check out Best World on Mount Pleasant Street for queso fresco.

Happy Belated Earth Day!

Photo source: http://food-management.com/colleges-amp-universities/low-carbon-food-earth-day-2013

Earth Day was on Monday, so I'm a few days late, but I wanted to share this article about a cool event that occurred at 500 college-campus cafeterias and cafes managed by Bon Appetit Management Company:

The catering company hosted Low Carbon Diet Day, as it has been doing since 2008, replacing typical dishes with versions with a lower carbon footprint.

Foods that have a high carbon footprint that they eliminated included beef, cheese, milk, and fresh air-freighted fruit.

Instead, they cooked edamame burgers, pesto (cheese-less) pizza, and almond-milk smoothies with flash-frozen fruit.

Photo source: http://twincommodities.com/Almonds.html

As their VP explained regarding the impact of cow's milk and fresh berries, “Cow’s milk…is a high-carbon product—of all food animals, cows produce the most methane, a greenhouse gas that is accelerating climate change... Meanwhile, instead of using air-freighted berries from another continent, we can use berries that were flash-frozen last summer at the peak of ripeness, retaining all of their flavor and nutrients.”

See the entire article here.

I thought this event was a great reminder of the carbon impact of a lot of common food items, and also of what types of foods can be used as replacement ingredients if you decide to have a low carbon diet day. Happy Earth Day!

Thai Market in Silver Spring

I've had a Thai cookbook for the past year or so which I've been meaning to try some recipes from, but I got stalled every time I did because I couldn't find all the ingredients at my typical grocery stores. Luckily, there are a few specialty grocery stores in the DC area that sell Thai groceries, and one in Silver Spring a short walk from the Silver Spring metro, called Thai Market.

 

As a huge food nerd, I thought this was a lot of fun. It was exciting to walk around a store with such a variety of unusual (to me) ingredients and pick things to try. In general, they have much more dried and canned items than fresh foods, but I found almost all of what I was looking for. And for really good prices. 

I bought: a couple types of dried red chiles, fresh green chiles, dried shrimp, jarred shrimp paste, oyster sauce, fresh lemon grass, fresh Thai basil, cardamom pods, garlic, dried kaffir lime leaves (which smell amazing), soba noodles, and several packages of really awesome-looking rice noodles for making Pad Thai and Drunken Noodles later.

I wanted to buy, but didn't want to carry home, one of their huge bags of jasmine rice.

They also had several types of coconut water and juice and lots of types of soy sauce and fish sauce... and a lot more.

I spent $50 on all of this, which I feel like is a really good price for the number of things I bought, especially since spices and sauces are usually expensive at regular grocery stores. I've been having fun trying out some of the things I bought, and will have a lot on hand for a while, so this is definitely a good place to go and stock up. And I'm sure I'll be back.