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! 

Scallop Carpaccio Salad

Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read The Al Tiramisu Restaurant Cookbook.

Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. 

"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space

Get yours here: http://www.altiramisu.com/

In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make.  I was right, my husband loved the dish. Enjoy!

Scallop Carpaccio Salad

adapted from: The Al Tiramisu Restaurant Cookbook

serves 2

4 sea scallops

salt

1/2 Tbsp fresh squeezed orange juice

Juice of 1/2 a lemon

1/8 cup extra virgin olive oil

1 Tbsp slivered almonds, toasted

1/2 Tbsp capers

1/2 Tbsp finely chopped fresh chives

1/2 tsp fleur de sel

micro greens

Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )

When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. 

In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. 

Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. 

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.