Sunday, February 7, 2010 by Bennett
Greek Scallops
Thanks Scotty H from Crossfit Portland (www.crossfitportland.com)
Time: 30 minutes
- 1 lb. sea scallops
- 2 Tbsp olive oil
- 1 C chopped onion
- 1 C sliced mushrooms
- 2 cloves minced garlic
- 1 C chopped tomatoes
- 1/4 C chopped parsley
- 2 Tbsp lemon juice
- Oregano
- Pepper
- 1 hard boiled egg, chopped
- 2 Tbsp pine nuts
In a large saucepan, heat the scallops in 1 Tbsp of olive oil until opaque, around 5 minutes. Transfer the scallops and liquid to a bowl and set aside. Rinse and dry the pan.
Now, heat 1 Tbsp of olive oil in the pan, this time, add the onions and sauté for 2 minutes. Add the mushrooms and sauté 3-5 min more, then add the minced garlic and sauté for 1 more minute. Add the tomato, lemon juice, chopped parsley, oregano, and pepper. Boil, then reduce heat and simmer 5 minutes. Stir in the scallops and liquid, and bring to a boil. Serve into bowls, top with the chopped hard boiled egg and pine nuts.
Zone info: 2 servings at 1.5 carb blocks, 2.5 protein blocks, 7.5 fat blocks
Sunday, January 31, 2010 by Craig
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Recipe by Stefan Barr
Ingredients:
1 cup of Paleo Mayo (directions in comments)
2 garlic cloves
1 tbsp chopped dill
2 scallions (finely chopped)
Juice of half a lemon
1/2 red pepper
1 tsp salt
1 tsp fresh cracked pepper
Wild Caught Salmon Filet
Directions:
1. Preheat Oven to 350 F
2. Blend all ingredients together (except salmon)
3. Spread on top of salmon filet
4. Bake at 350 until desired doneness (mine took 20 minutes for 1.6 lbs)
Sunday, November 1, 2009 by Craig
Our recipe has no rice. Our recipe needs no rice.
Ingredients:
For the avocado salsa:
-2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
-3 scallions, white and green parts, thinly sliced on the bias
-2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
-2 cloves garlic, minced
-1/3 cup fresh orange juice
-1/4 cup fresh lime juice
-1/2 cup extra virgin olive oil
-Kosher salt and freshly ground black pepper to taste
For the adobo Rub:
-1 1/2 teaspoons toasted and ground coriander seeds
-1 teaspoon ground ginger
-1 1/2 teaspoons crushed red pepper flakes
-1 1/2 teaspoons ground turmeric
-1 1/2 tablespoons dry mustard
-1 1/2 teaspoons grated nutmeg
-1 1/2 teaspoons ground allspice
-1 1/2 teaspoons cayenne pepper
-1 1/2 teaspoons freshly ground black pepper
-1 1/2 tablespoons kosher salt
-1 tablespoon paprika
-1 1/2 tablespoons dried orange peel
-1 tablespoon sugar
-1/4 cup peanut or canola oil
and
-Four 6-ounce tuna steaks
Directions:
For the salsa:
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
For the adobo:
Mix all of the ingredients together in a bowl.
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside. Spoon the avocado salsa on top of or around the tuna. Top with a little bit of Sriracha.
