Healthy Recipe: Stir-fried Scallops with Asparagus

This post is dedicated to those who are in search of healthy and yet very tasty recipes. Healthy food doesn't have to taste bland. The combination of scallops and asparagus give such a nice flavor. It's hard not to fall in love with this dish. The greatest thing about this dish is that you can add about any of your favorite vegetables and it will still taste great!! And it's also filling.. and you will still lose weight the next day, if you're trying to lose weight. Of course, with some walking or maybe with some yoga moves...

Stir-Fried Scallops with Asparagus
Adapted slightly from Ethnic Cuisine

Ingredients:

1 lb raw shucked scallops
2 tsp salt
10 fresh asparagus spears
2 tbsp vegetable oil
2 oz canned bamboo shoots, drained, rinsed
6 oz canned baby corn, drained, rinsed
4-6 small sweet peppers, thinly sliced (in rings)
1 small carrot, finely sliced
4 thin slices fresh gingerroot
2 cloves garlic, finely chopped
2 tbsp rice wine or sake
2 tbsp low sodium or regular chicken stock
1 tsp sesame oil (optional)

Direction:

1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.

2. Trim the asparagus, discarding the tough ends. Cut into 2-inch/5-cm pieces.

3. Heat 1 tablespoon of the vegetable oil in a wok or deep pan over high heat. Add the scallops and stir-fry for 30 seconds to 1 minutes. Remove, then drain on paper towels and set aside.

4. Heat 1 tablespoon of the remaining vegetable oil in the wok or pan over high heat. Add the asparagus, bamboo shoots, baby corn, and carrot and stir-fry for 2 minutes. Season with the remaining salt. Add the scallops to the wok or pan.

5. Add the ginger and garlic and stir-fry until fragrant. Add the rice wine and stock. Cover and simmer for 2 minutes, then toss through the sesame oil if desired and serve with rice.

Warning: Don't cook the scallops and vegetables more than 5 minutes on high heat.

Healthy Recipe: Stir-fried Scallops with Asparagus

This post is dedicated to those who are in search of healthy and yet very tasty recipes. Healthy food doesn't have to taste bland. The combination of scallops and asparagus give such a nice flavor. It's hard not to fall in love with this dish. The greatest thing about this dish is that you can add about any of your favorite vegetables and it will still taste great!! And it's also filling.. and you will still lose weight the next day, if you're trying to lose weight. Of course, with some walking or maybe with some yoga moves...

Stir-Fried Scallops with Asparagus
Adapted slightly from Ethnic Cuisine

Ingredients:

1 lb raw shucked scallops
2 tsp salt
10 fresh asparagus spears
2 tbsp vegetable oil
2 oz canned bamboo shoots, drained, rinsed
6 oz canned baby corn, drained, rinsed
4-6 small sweet peppers, thinly sliced (in rings)
1 small carrot, finely sliced
4 thin slices fresh gingerroot
2 cloves garlic, finely chopped
2 tbsp rice wine or sake
2 tbsp low sodium or regular chicken stock
1 tsp sesame oil (optional)

Direction:

1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.

2. Trim the asparagus, discarding the tough ends. Cut into 2-inch/5-cm pieces.

3. Heat 1 tablespoon of the vegetable oil in a wok or deep pan over high heat. Add the scallops and stir-fry for 30 seconds to 1 minutes. Remove, then drain on paper towels and set aside.

4. Heat 1 tablespoon of the remaining vegetable oil in the wok or pan over high heat. Add the asparagus, bamboo shoots, baby corn, and carrot and stir-fry for 2 minutes. Season with the remaining salt. Add the scallops to the wok or pan.

5. Add the ginger and garlic and stir-fry until fragrant. Add the rice wine and stock. Cover and simmer for 2 minutes, then toss through the sesame oil if desired and serve with rice.

Warning: Don't cook the scallops and vegetables more than 5 minutes on high heat.

Healthy Recipe: Stir-fried Scallops with Asparagus

This post is dedicated to those who are in search of healthy and yet very tasty recipes. Healthy food doesn't have to taste bland. The combination of scallops and asparagus give such a nice flavor. It's hard not to fall in love with this dish. The greatest thing about this dish is that you can add about any of your favorite vegetables and it will still taste great!! And it's also filling.. and you will still lose weight the next day, if you're trying to lose weight. Of course, with some walking or maybe with some yoga moves...

Stir-Fried Scallops with Asparagus
Adapted slightly from Ethnic Cuisine

Ingredients:

1 lb raw shucked scallops
2 tsp salt
10 fresh asparagus spears
2 tbsp vegetable oil
2 oz canned bamboo shoots, drained, rinsed
6 oz canned baby corn, drained, rinsed
4-6 small sweet peppers, thinly sliced (in rings)
1 small carrot, finely sliced
4 thin slices fresh gingerroot
2 cloves garlic, finely chopped
2 tbsp rice wine or sake
2 tbsp low sodium or regular chicken stock
1 tsp sesame oil (optional)

Direction:

1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.

2. Trim the asparagus, discarding the tough ends. Cut into 2-inch/5-cm pieces.

3. Heat 1 tablespoon of the vegetable oil in a wok or deep pan over high heat. Add the scallops and stir-fry for 30 seconds to 1 minutes. Remove, then drain on paper towels and set aside.

4. Heat 1 tablespoon of the remaining vegetable oil in the wok or pan over high heat. Add the asparagus, bamboo shoots, baby corn, and carrot and stir-fry for 2 minutes. Season with the remaining salt. Add the scallops to the wok or pan.

5. Add the ginger and garlic and stir-fry until fragrant. Add the rice wine and stock. Cover and simmer for 2 minutes, then toss through the sesame oil if desired and serve with rice.

Warning: Don't cook the scallops and vegetables more than 5 minutes on high heat.

Perfect Thin Crust Pizza Dough Recipe

This is by far the best pizza dough recipe that I've come across with! I'm not much of a pizza eater but recently I've been attempting to make different kinds of pizza because my husband can't live without pizza. He always craves it! We used to make a weekly trip to Round Table but now that we are almost broke, we try to make it at home. Although my husband questions if it would be cheaper to make it at home or go buy one at Domino's. I don't know. What I know is that homemade pizza is probably much healthier! Also, you can put whatever topping you want on your pizza freely! In the picture below, you'll see the crust looks slightly thicker. That's because I stuffed some mozzarella cheese around the edges. That my husband loved. He's a thick crust kind of a guy. Most guys are. So don't limit this dough recipe only for thin crusts. I made my pizza slightly thicker than thin. You can make it much thinner or much thicker if you want. Either way, the dough will turn out great.


Thin Crust Pizza Dough
Adapted from Tastes like home

Ingredients:
(Makes 4-6 crusts, according to your desired thickness)

4 cups all purpose flour, plus extra for work surface
1 tablespoon sugar
1 tablespoon instant dry yeast
1½ – 1¾ cup warm water
3 tablespoons Olive oil
1 teaspoon kosher salt

Direction:

1. Add flour, sugar and yeast to a large bowl and mix thoroughly.
2. Make a well in the center of the flour mixture.
3. Pour in water, oil and salt.
4. Mix with a fork until the dough comes together. Turn on to a well-floured surface and knead for 3 minutes.
5. Oil the bowl and place dough in it. Rub some oil on top of the dough. Cover with plastic wrap or a damp towel and let rise for at least 1 hour.
6. Punch down dough and knead for 1 minute. Let rest for 15 minutes before dividing dough and rolling out or stretching to make pizza.
7. Preheat oven to 450 degrees F.
8. Add sauce and toppings of choice. Add to sheet pan or pizza pan and bake for 20 minutes or until the edges are nicely browned and the cheese has melted and bubbly.

Just in case you were wondering-

If you were wondering what toppings I used for my pizza, here are the ingredients.

Pizza 1:
1/2 lb ground Italian sausage
1/2 red bell pepper, cut in rings
1/2 yellow bell pepper, cut in rings
10-15 pepperoni
1/4 cup olive
1/3 cup Ricotta cheese
1 cup Mozzarella cheese
1/2 cup pizza sauce (less or more)

Pizza 2:
6 slices (rings) yellow bell pepper
10 pepperoni
1 cup Mozzarella cheese (less or more)
1/2 cup pizza sauce (less or more)

Enjoy!!

Perfect Thin Crust Pizza Dough Recipe

This is by far the best pizza dough recipe that I've come across with! I'm not much of a pizza eater but recently I've been attempting to make different kinds of pizza because my husband can't live without pizza. He always craves it! We used to make a weekly trip to Round Table but now that we are almost broke, we try to make it at home. Although my husband questions if it would be cheaper to make it at home or go buy one at Domino's. I don't know. What I know is that homemade pizza is probably much healthier! Also, you can put whatever topping you want on your pizza freely! In the picture below, you'll see the crust looks slightly thicker. That's because I stuffed some mozzarella cheese around the edges. That my husband loved. He's a thick crust kind of a guy. Most guys are. So don't limit this dough recipe only for thin crusts. I made my pizza slightly thicker than thin. You can make it much thinner or much thicker if you want. Either way, the dough will turn out great.


Thin Crust Pizza Dough
Adapted from Tastes like home

Ingredients:
(Makes 4-6 crusts, according to your desired thickness)

4 cups all purpose flour, plus extra for work surface
1 tablespoon sugar
1 tablespoon instant dry yeast
1½ – 1¾ cup warm water
3 tablespoons Olive oil
1 teaspoon kosher salt

Direction:

1. Add flour, sugar and yeast to a large bowl and mix thoroughly.
2. Make a well in the center of the flour mixture.
3. Pour in water, oil and salt.
4. Mix with a fork until the dough comes together. Turn on to a well-floured surface and knead for 3 minutes.
5. Oil the bowl and place dough in it. Rub some oil on top of the dough. Cover with plastic wrap or a damp towel and let rise for at least 1 hour.
6. Punch down dough and knead for 1 minute. Let rest for 15 minutes before dividing dough and rolling out or stretching to make pizza.
7. Preheat oven to 450 degrees F.
8. Add sauce and toppings of choice. Add to sheet pan or pizza pan and bake for 20 minutes or until the edges are nicely browned and the cheese has melted and bubbly.

Just in case you were wondering-

If you were wondering what toppings I used for my pizza, here are the ingredients.

Pizza 1:
1/2 lb ground Italian sausage
1/2 red bell pepper, cut in rings
1/2 yellow bell pepper, cut in rings
10-15 pepperoni
1/4 cup olive
1/3 cup Ricotta cheese
1 cup Mozzarella cheese
1/2 cup pizza sauce (less or more)

Pizza 2:
6 slices (rings) yellow bell pepper
10 pepperoni
1 cup Mozzarella cheese (less or more)
1/2 cup pizza sauce (less or more)

Enjoy!!

Perfect Thin Crust Pizza Dough Recipe

This is by far the best pizza dough recipe that I've come across with! I'm not much of a pizza eater but recently I've been attempting to make different kinds of pizza because my husband can't live without pizza. He always craves it! We used to make a weekly trip to Round Table but now that we are almost broke, we try to make it at home. Although my husband questions if it would be cheaper to make it at home or go buy one at Domino's. I don't know. What I know is that homemade pizza is probably much healthier! Also, you can put whatever topping you want on your pizza freely! In the picture below, you'll see the crust looks slightly thicker. That's because I stuffed some mozzarella cheese around the edges. That my husband loved. He's a thick crust kind of a guy. Most guys are. So don't limit this dough recipe only for thin crusts. I made my pizza slightly thicker than thin. You can make it much thinner or much thicker if you want. Either way, the dough will turn out great.


Thin Crust Pizza Dough
Adapted from Tastes like home

Ingredients:
(Makes 4-6 crusts, according to your desired thickness)

4 cups all purpose flour, plus extra for work surface
1 tablespoon sugar
1 tablespoon instant dry yeast
1½ – 1¾ cup warm water
3 tablespoons Olive oil
1 teaspoon kosher salt

Direction:

1. Add flour, sugar and yeast to a large bowl and mix thoroughly.
2. Make a well in the center of the flour mixture.
3. Pour in water, oil and salt.
4. Mix with a fork until the dough comes together. Turn on to a well-floured surface and knead for 3 minutes.
5. Oil the bowl and place dough in it. Rub some oil on top of the dough. Cover with plastic wrap or a damp towel and let rise for at least 1 hour.
6. Punch down dough and knead for 1 minute. Let rest for 15 minutes before dividing dough and rolling out or stretching to make pizza.
7. Preheat oven to 450 degrees F.
8. Add sauce and toppings of choice. Add to sheet pan or pizza pan and bake for 20 minutes or until the edges are nicely browned and the cheese has melted and bubbly.

Just in case you were wondering-

If you were wondering what toppings I used for my pizza, here are the ingredients.

Pizza 1:
1/2 lb ground Italian sausage
1/2 red bell pepper, cut in rings
1/2 yellow bell pepper, cut in rings
10-15 pepperoni
1/4 cup olive
1/3 cup Ricotta cheese
1 cup Mozzarella cheese
1/2 cup pizza sauce (less or more)

Pizza 2:
6 slices (rings) yellow bell pepper
10 pepperoni
1 cup Mozzarella cheese (less or more)
1/2 cup pizza sauce (less or more)

Enjoy!!

Savory Mozarella Cheese Twist

This bread? It's wicked good. Delicious is what I mean. I loved the savory filling inside the bread. We had this bread as a meal on a Friday night, watching a meaningless, stupid-funny movie, and it was perfect. It isn't too hard to make though it looks hard... Really, it's not!! The savory gives such a nice flavor, sweet, but not too sweet, and rich. You may also use Swiss cheese instead. I used Mozzarella and it turned out fabulous.

I had to make a few changes from the original recipe because it was for bread machine. I don't own a bread machine so I made it by hand. So for those who do have a bread machine, I will also write an instruction for you.

Savory Mozzarella Cheese Twist
Adapted from Betty Crocker's Baking for Today (with some changes)

Ingredients:

3/4 cup plus 1 tablespoon lukewarm water
1 egg
2 tablespoons butter, softened
3 1/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dry active yeast
Savory Filling (Recipe follows)
1/3 cup shredded Swiss or Mozzarella cheese

Direction:

Measure carefully, placing all ingredients except Savory Filling and cheese in a large bowl. (If you have a bread machine, you may place all ingredients in the machine in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use Delay cycle.)

Stir the ingredients with a spatula until all ingredients are mixed well. Knead the dough until it becomes elastic and forms a round ball, about 5 minutes. Grease the bottom of a bowl, and roll the dough to coat in oil. Cover with a damp towel and let rise, about 30-40 minutes. (For bread machine, romove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.)

Make Savory Filling.

Savory Filling:
1/2 cup shredded Swiss or Mozzarella cheese
1/4 cup finely chopped red or green bell pepper or both (I used both)
1 tablespoon chopped fresh cilantro
2 tablespoons chopped green onions
2 tablespoons mayonnaise (I used low fat and it tasted great.)
1/2 teaspoon ground cumin

In small bowl, mix all ingredients and set aside.

Grease large cookie sheet with shortening or spray with cooking spray. Roll dough into 15X10-inch rectangle. Spread filling over dough to within 1/2 inch of edges. Roll up dough, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut roll lengthwise in half. When you're done, the dough should look like this.

Place halves, filling sides up and side by side, on cookie sheet.

Twist together gently and loosely; pinch edges to seal.

Cover and let rise in warm place about 25-40 minutes, or until dough has doubled in size. (Dough is ready if indentation remains when touched.)

Heat oven to 375 degrees F. Bake 20-25 minutes or until golden brown; immediately sprinkle with cheese. Serve warm.

Enjoy!