Spring Vegetable Pouches

I recently was blessed to review Eat Well and Stay Slim: The Essential Cuisine Minceur

From the million-copy bestselling author of Cuisine Minceur. Over 140 exquisite recipes fuse traditional flavors with the global influences that are redefining French cuisine, all with astonishingly low calorie counts.

This book is the mecca for healthy scrumptious recipes. Tons of mouth watering photos with easy to follow directions. I would say this is the go-to book for people who want to eat healthy, but still want foodie quality food. Get yours here: Eat Well and Stay Slim: The Essential Cuisine Minceur

So today I have adapted a recipe from the book. With some changes of course.  These over-sized ravioli are scrumptious and nice and light. so great for the waistline. Enjoy! 

Spring Vegetable Pouches

adapted from  Eat Well and Stay Slim

1/2 cup peeled and shredded carrots

1/4 cup celery

1/2 cup sweet onion, sliced

1/2 cup mushrooms, sliced

1/2 Tbsp. olive oil

1 tsp fresh tarragon, finely chopped

8 large won ton wrappers - or fresh squares of pasta dough

1 3/4 cup vegetable stock

salt and pepper to taste

fresh tomatoes and chives for garnish

Cut up your veggies. 

In a medium-sized covered saucepan, gently sweat the carrots in the olive oil for 3 minutes, then add the mushrooms an sweat for 3 minutes more. Season with salt and pepper. Stir in the finely chopped tarragon and set aside. 

Place 4 squares of pasta dough or large won ton wrappers.on your work surface. Place some of the cooled vegetables in the center of each pasta square. 

Using a pastry brush, lightly brush the edges of each square with water. Lay another pasta square on top and then gently press the edges of the pasta squares together, making sure that there are no openings. 

Add your vegetable stock to a large saucepan and bring to a boil. Add ravioli and cook one at a time for 5 minutes. Serve, topped with fresh tomatoes and chives! 

A Healthier Maple and Brown Sugar Hot Cereal

I was really intrigued when I received a parcel that contained a bunch of KAMUT®products to try. The first product that cought my eye was a bag of Rolled KAMUT®.

KAMUT®wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel. I think it looks a lot like oats. 

It is considered a "high energy grain" because it contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. It is known for its rich nutty flavor. KAMUT®wheat is used similarly as modern wheat. Its grains can be either directly consumed or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, backed goods, pastas, drinks, beer and snacks.

The first thing that came to my mind to make is a healthier Maple and Brown Sugar hot cereal. That flavor is loved by us. Once upon a time, I fell for the over processed, high in sugar, virtually no wholesomeness whatsoever, quaker instant oatmeal. Well step aside captain quaker. This cereal is ready in 3 minutes and is very wholesome. 

So how can it be wholesome with brown sugar and maple syrup? Simple. Have you tried organic sucanat? 

Unlike refined and processed white cane sugar and brown cane sugar, Sucanat retains its molasses content. It is essentially pure dried sugar cane juice. Minimal processing produces a much healthier natural sweetener that is much sweeter using a smaller amount. 

Using pure maple syrup also adds to the sweetness of this cereal. Pure maple syrup is wholesome. Producing a lot of sweetness with less sugar than traditional refined sugars and syrups. 

A Healthier Maple and Brown Sugar Hot Cereal

serves 2

2 cups filtered water

1 cup rolled KAMUT®

1/4 tsp sea salt

2 tsp sucanat

2 tsp maple syrup

Bring 2 cups water to a boil. Add the sea salt and KAMUT®and reduce heat to medium while it cooks for 3 minutes. 

After 3 minutes poor your KAMUT®into 2 serving bowls. Top each bowl with 1 tsp sucanat and 1 tsp maple syrup. 

Enjoy!

5 Minute Teriyaki Snapper & Rice

Today I am sharing you a very fast 5 minute meal. I am not usually a big "fast meal" maker. But this week is Thanksgiving, I am in the middle of about 6 jobs and I am very pressed for time. Thanks to Rice n Simple, I got to try out their all-natural, premium cooked rice that raises the standards for instant microwaveable meals. It cooks in just one minute and the various sauces that come with each bowl are exceptionally delicious and can make it look like you have been slaving away in the kitchen all day! 

Rice n Simple is a young company that is dedicated to providing its customers with an option for enhanced energy, flexibility and creativity by offering the highest quality rice in addition to the most deliciously flavored sauces for a healthy lifestyle. Rice n Simple was established on the philosophy that being healthy and eating healthy is essential to living a balanced, simple and harmonious life. The company strives to connect with its customers through one of the simplest things life has to offer, quality food; and with the simplest nutrient rich food in the world, rice.

Available in both white jasmine rice and brown rice, Rice n Simple has created super healthy rice meals with incredible sauces that add mouthwatering taste to its already flavorful rice. And at a very affordable price, Rice n Simple provides quick & easy, yet super healthy rice bowls. The rice itself is of the highest quality, imported from Thailand and selected for its delicious flavor, unique texture and naturally distinctive aroma.

Rice n Simple is available for purchase at select Kroger locations in the US as well as at www.amazon.com for just MSRP $2.49 per 7oz meal. With delicious sauces including naturally brewed Soy Sauce, lush Shiitake Mushroom Glaze and a yummy flavored Teriyaki Glaze, the rice can also be utilized in any recipe, including those listed at www.RicenSimple.com.

For this recipe you only need a few simple ingredients. 

5 Minute Teriyaki Snapper & Rice

serves 2

1 Tbsp. Olive Oil

2 Rice n Simple jasmine rice with teriyaki glaze

2 6 ounce fillets of wild caught red snapper

Sea Salt and freshly grated pepper to taste. 

Start out with a non stick pan or cast iron skillet, and heat it over medium high heat.

Salt and pepper the snapper on both sides to taste.

Add 1 Tbsp. Olive oil to the hot pan and swirl to coat. 

Add your snapper. Cook for 2 minutes, then flip. 

Cut the Teriyaki glaze sachet and squirt it on the cooked side of the fish, being careful not to get it in the pan. Cook for another 2 minutes. 

While finishing up cooking open your rice containers. 

Remove the film completely and cook on high for 1 minute for each container. 

Serve the fish over rice with your favorite sauteed vegetables. 

Scallops with Leek Grenobloise

For those of you just tuning in, I have exciting news! I was just offered a book deal. I am writing Gourmet Cooking for two, the cookbook! 

So things are getting a little hectic for me. I write for a lot of publications, have just finished up writing my other book "Gluten-free made easy" that will be available June of 2014, and now this book that will be available to purchase at costco, barnes and noble, amazon and so many more places August of 2014! Exciting!

Bear with me during this time. Since I plan on bringing you 100 recipes that you have not seen before, I will be busy busy busy and not able to post here as often as I would like. 

Now on to today's food. 

My husband absolutely loves seared scallops. I am not a big fan. I can handle one. After that it is just far to rich for me. I still try to make them for him often. This version was nice and light and full of citrus flavor. 

Scallops with Leek Grenobloise

slightly adapted from Food and Wine

2 tablespoons extra-virgin olive oil

1 pound sea scallops

sea salt

Freshly ground pepper

2 tablespoons butter

1 medium leek—trimmed, halved and thinly sliced

2 tablespoons drained capers

2 teaspoons fresh lemon juice, plus lemon wedges for serving

2 tablespoons chopped flat-leaf parsley

In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom 4 minutes. 

Now you are going to do what I like to call the "flip and tap". Turn the scallops over and cook for about 30 seconds just enough to make the scallops opaque throughout. Transfer to a platter and keep warm.

Melt the butter in the skillet. Add the sliced leek and capers and cook over high heat, stirring, until the leek is crisp-tender, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the leek around the scallops and garnish with lemon.