Hi folks! For those of you who have followed me since 2012, I wanted to give you an update that my new site is Florida-Fied.com, and is where, after almost six years, I am relaunching a new year long challenge of 37 things.
Please follow me on Florida-Fied.com to cheer me on!
Hugs,
Kim
Wednesday, July 3, 2019
Saturday, October 14, 2017
Red curry squash soup with seared scallops and kale
It's FALL!!! And even though that means it's 85 degrees in South Florida instead of 100 degrees, I still love the season. I get to see my Northern friends posting on Facebook and Instagram about PSL, scarves, boots, etc... football season is in full swing, and we Floridians have hope that the intense heat will make way for lovely weather.
You know what else gets me in the fall spirit? Squash. I love squash. I feel like it is an under-appreciated super food. Most food plans classify squash as a vegetable, not as a carb, and yet it feels like a carb to me, so I feel like I'm cheating and YET I AM NOT!!!! (!!!!!!!). Squash is a lovely comfort food, hearty, warm, and tasty.
And since soup and fall go together like peas and carrots, I opted to make a delicious, hearty, healthy, and still Floridian, Red curry squash soup with seared scallops and kale:
It has a smidge of heat, it has a touch of crunch, it is definitely creamy, and it has the perfectly seared scallops to offer that fresh, Florida seafood that I love so much. Plus, it's gorgeous. Just look at it!
So here's how I made it:
1. Prepare and cube the butternut squash. (Note: you can also buy pre-cubed squash at most grocery stores, but I like doing things the hard way apparently.) Cut off the ends, cut down the middle, and then scoop out the goop (Second note: "goop" is not a technical term. Just to clarify).
Then, start cutting the squash into long strips...
Voila!
2. Next, take a white onion and slice it up. Doesn't matter if it is diced or sliced, because eventually it will be pureed. Put some olive oil in a large pan (I used a dutch oven), heat on medium/medium high, and then add sliced onions and start cooking.
3. Next add red curry paste (I use between 2-3 TBSP depending on how rich and spicy I want the curry flavor to be), and stir until well incorporated:
5. Next, add coconut milk:
(Note #3: If you have an immersion blender, now is a SUPER great time to use it. Less clean up!
8. Sear the scallops. Heat butter in a pan:
...pat the scallops dry in a paper towel to remove all moisture (this helps them sear better)... season well with salt and pepper...
...flip once, let cook another 2-3 minutes. Remove from heat!
Look how gorgeous!!!
And for the final touches...
9. Add kale to bowl. Pour squash soup on top. Delicately place 3 scallops on top.
10. Admire your handywork. Marvel at the gorgeous fall colors. Smell the hearty flavors.
But not for too long. You want to eat this before someone else steals it from you!
Inspired by the following recipes (and my own personal quest to EAT MORE VEGGIES):
https://cookieandkate.com/2014/thai-curried-butternut-squash-soup/
http://30now30.blogspot.com/2013/03/seared-sea-scallops-tomatoes-and-peas.html
Click here for the recipe!
Wednesday, August 27, 2014
#22 Hang out at the Metropolitan Museum of Art’s Rooftop Bar
So... I finally did it.
I FINALLY made it to the Met's rooftop bar.
I lived in the NYC metro area for 9 years and never made it... but, one visit back to NYC and I finally had the experience!
I went back to visit this past August - part work and mostly fun - and re-lived some of the best reasons why I love NYC. I took a cooking class, flying trapeze lessons, visited museums, watched a play, ate so much delicious food...
...And I tackled an item on my bucket list. I had a drink at the Met's Rooftop Bar!
But first, I figured I should check out some of my favorite artworks so I could be "cultured" before indulging in a beverage...
Monet was one of my first favorite artists (and since 3rd/4th grade, I grew to love and appreciate many, many more artists...)
So of course I took a selfie with a Monet.
But I also love and appreciate sculpture, so here is my attempt at recreating a pose...
But seriously? 30 minutes of browsing through a few galleries and I couldn't wait any further... so up to the rooftop we go!
And what a beautiful day it was!!!
The roomie (former) and I had to take selfies together. We look awesome.
It was one of those magical days in NYC. View of a park, but in the middle of a city with taxi cabs and buses honking at each other, while enjoying delicious beverages with friends out in the sun and feeling like LIFE IS GOOD. If you're looking for a fun afternoon (during the summer months only!), I highly encourage a day spent at the Met and their rooftop bar.
Full disclaimer: I might have had two drinks, not one... but whatev :) When in Rome, right?
I FINALLY made it to the Met's rooftop bar.
I lived in the NYC metro area for 9 years and never made it... but, one visit back to NYC and I finally had the experience!
I went back to visit this past August - part work and mostly fun - and re-lived some of the best reasons why I love NYC. I took a cooking class, flying trapeze lessons, visited museums, watched a play, ate so much delicious food...
...And I tackled an item on my bucket list. I had a drink at the Met's Rooftop Bar!
But first, I figured I should check out some of my favorite artworks so I could be "cultured" before indulging in a beverage...
Monet was one of my first favorite artists (and since 3rd/4th grade, I grew to love and appreciate many, many more artists...)
So of course I took a selfie with a Monet.
But I also love and appreciate sculpture, so here is my attempt at recreating a pose...
But seriously? 30 minutes of browsing through a few galleries and I couldn't wait any further... so up to the rooftop we go!
And what a beautiful day it was!!!
 |
| Yay! I made it!!!! |
It was one of those magical days in NYC. View of a park, but in the middle of a city with taxi cabs and buses honking at each other, while enjoying delicious beverages with friends out in the sun and feeling like LIFE IS GOOD. If you're looking for a fun afternoon (during the summer months only!), I highly encourage a day spent at the Met and their rooftop bar.
Full disclaimer: I might have had two drinks, not one... but whatev :) When in Rome, right?
Sunday, August 24, 2014
Shrimp fra diavolo
It's been a while since I posted.
But this dish made me want to come out of my brief sabbatical from studying and share it with you. Because it is SO GOOD.
Shrimp is one of my favorite ingredients. Sweet, succulent, meaty and filling, yet low in calories. I also love spice. I like my mouth to burn, and I love having a cool glass of wine (or milk) around to help cool it down. And, I love tomatoes.
So put them all together and what do you get? A feast-for-the-senses known as Shrimp Fra Diavolo
Want to know something else? It's SUPER simple to make, with just a few ingredients, most of which you probably already have on hand.
Here's how I made it:
Take a pound of gorgeous uncooked shrimp, cleaned and deveined, with shells removed, and pat dry. Sprinkle with EVOO and red pepper flakes, set aside and marinate for up to 30 minutes. If you like it spicy, sprinkle a ton of red pepper flakes on. Then, heat a large pan and cook the shrimp 2-3 minutes each side until pink and no longer transparent.
Try to get a good color on them, like this...
...remove shrimp from pan and put on a plate (or bowl) to keep warm.
In the same pan, add diced turkey bacon and cook a few minutes...
....and then add diced shallots, and cook until a bit of color appears, stirring periodically... just a few minutes...
...next, add a spicy marinara sauce and even more crushed red pepper flakes, if you dare... taste to see if it's spicy enough, and if not, add more!
...stir the sauce and cook a few minutes, scraping up any browned bits on the bottom of the pan... if you like you can also add some fresh spinach in for additional nutrients and control.
After just a few minutes, add the shrimp back in to the pan, stirring to coat, and cook for just one more minute...
...and voila. You are DONE.
See? Simple.
You can eat these straight by themselves (like I do!), or add to a nice pasta, crostini, hoagie roll, or over sauteed spinach.
So yummy, and super easy to make with just a few ingredients!
If you make this, tell me what you think... what other ingredients did you pare this meal with?
Here's the full recipe!
Shrimp Fra Diavolo
1 T EVOO
Crushed red pepper flakes to taste (I used at least 1 T if not more!)
1 lb shrimp, uncooked, deveined and peeled
1/4lb of turkey bacon, diced
1 medium or large shallot, diced
1-2 cups of jarred spicy marinara sauce
salt and pepper to taste
Directions:
1. Clean, devein, and remove shells of the shrimp, and pat dry to absorb any excess water. Place in a bowl, sprinkle with EVOO and red pepper flakes. Set aside and marinate for up to 30 minutes.
2. Heat a large pan and cook the shrimp 2-3 minutes each side until no longer transparent. Remove shrimp from pan and put on a plate (or bowl) to keep warm.
3. In the same pan, add diced turkey bacon and cook a few minutes to get a bit of color. Add diced shallots, and cook until a bit of color appears, stirring once or twice over the next 2-3 minutes.
4. Add the marinara sauce and mix together. Taste, and if not spicy enough, add additional crushed red pepper flakes, as well as salt and pepper to taste.
7. Enjoy!
But this dish made me want to come out of my brief sabbatical from studying and share it with you. Because it is SO GOOD.
Shrimp is one of my favorite ingredients. Sweet, succulent, meaty and filling, yet low in calories. I also love spice. I like my mouth to burn, and I love having a cool glass of wine (or milk) around to help cool it down. And, I love tomatoes.
So put them all together and what do you get? A feast-for-the-senses known as Shrimp Fra Diavolo
Want to know something else? It's SUPER simple to make, with just a few ingredients, most of which you probably already have on hand.
Here's how I made it:
Take a pound of gorgeous uncooked shrimp, cleaned and deveined, with shells removed, and pat dry. Sprinkle with EVOO and red pepper flakes, set aside and marinate for up to 30 minutes. If you like it spicy, sprinkle a ton of red pepper flakes on. Then, heat a large pan and cook the shrimp 2-3 minutes each side until pink and no longer transparent.
Try to get a good color on them, like this...
...remove shrimp from pan and put on a plate (or bowl) to keep warm.
In the same pan, add diced turkey bacon and cook a few minutes...
....and then add diced shallots, and cook until a bit of color appears, stirring periodically... just a few minutes...
...next, add a spicy marinara sauce and even more crushed red pepper flakes, if you dare... taste to see if it's spicy enough, and if not, add more!
...stir the sauce and cook a few minutes, scraping up any browned bits on the bottom of the pan... if you like you can also add some fresh spinach in for additional nutrients and control.
After just a few minutes, add the shrimp back in to the pan, stirring to coat, and cook for just one more minute...
...and voila. You are DONE.
See? Simple.
You can eat these straight by themselves (like I do!), or add to a nice pasta, crostini, hoagie roll, or over sauteed spinach.
So yummy, and super easy to make with just a few ingredients!
If you make this, tell me what you think... what other ingredients did you pare this meal with?
Here's the full recipe!
Shrimp Fra Diavolo
1 T EVOO
Crushed red pepper flakes to taste (I used at least 1 T if not more!)
1 lb shrimp, uncooked, deveined and peeled
1/4lb of turkey bacon, diced
1 medium or large shallot, diced
1-2 cups of jarred spicy marinara sauce
salt and pepper to taste
Directions:
1. Clean, devein, and remove shells of the shrimp, and pat dry to absorb any excess water. Place in a bowl, sprinkle with EVOO and red pepper flakes. Set aside and marinate for up to 30 minutes.
2. Heat a large pan and cook the shrimp 2-3 minutes each side until no longer transparent. Remove shrimp from pan and put on a plate (or bowl) to keep warm.
3. In the same pan, add diced turkey bacon and cook a few minutes to get a bit of color. Add diced shallots, and cook until a bit of color appears, stirring once or twice over the next 2-3 minutes.
4. Add the marinara sauce and mix together. Taste, and if not spicy enough, add additional crushed red pepper flakes, as well as salt and pepper to taste.
5. Let cook for 3-5 minutes to let the flavors meld, and then add the shrimp back in to the pan, stirring to mix, and cook for one more minute.
6. Remove, and eat, either by itself or as a topping to a nice pasta, bread, vegetable, etc.7. Enjoy!
Wednesday, January 1, 2014
All time favorite - Tex-mex turkey with peppers and onions
Get ready: You're about to read about one of my all time favorite quick and easy meals to make. It's an incredibly flavorful, amazing dish with a very uninteresting name... But it is SO GOOD, AND easy to make. Boom.
Plus, it's a great way to eat your veggies. After evaluating my diet recently, I realized I was eating too much meat, and not enough fruits and veggies... So I love recipes like this one because they are PERFECT one-dish-wonders of yumminess that also provide the additional veggies that my body needs.
So without further ado, here's how I made my Tex-Mex turkey with peppers and onions:
Start by heating olive oil over medium-high heat in a large pan, then add chopped onions and stir, cook for several minutes...
...then add diced peppers, stir, and allow to cook for several more minutes...
...to hurry the process along, cover the pan for a few minutes. Next, move the cooked veggies to the side of the pan, and then add the ground turkey in, breaking it up and allowing it to cook...
...once it's cooked enough, and you've broken the meat down into little chunks, stir the veggies in, and finish cooking the meat...
... next, add the spices (in this image I cheated and used a taco seasoning packet that I had in my cabinet... don't do that. Too much sodium, plus I give you the best taco seasoning recipe below!)...
...stir, coating all the meat and veggies in the yummy spice mixture until well mixed.
Voila. Pretty darn easy, huh?
You can top this with fresh cilantro, avocado, salsa or sour cream (if you're not strict Paleo), but honestly it doesn't need it since you have all that great flavor from the spices.
(Sorry I don't have a pretty after photo of the finished recipe - I ate it too quickly!)
Here's the full recipe:
Kimmy's Tex-Mex turkey with peppers and onions
Serves 3-4, prep time: 5 minutes, cook time: 10 minutes
Ingredients:
1 T EV olive oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 lb lean (93%) ground turkey
2 T chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes
1 t dried oregano
1 t paprika
1 t ground cumin
1 t salt
1 t pepper
Directions:
1. Heat olive oil in a large pan over medium-high heat. When heated, add onion and saute for 3-5 minutes until starting to turn translucent.
2. Add peppers, stir, and cook for one minute. Place lid over pan and cook for 2-3 more minutes until peppers start to cook.
3. Stir the peppers and move them to one side of the pan. Add ground turkey, breaking it up and start cooking. Stir turkey around after 2-3 minutes, continuing to break it down into little pieces.
4. Once ground turkey is starting to cook, mix in peppers, and continue until the meat is cooked all the way through.
5. Add all the spices in - I like a LOT of flavor, so I doubled the spices - if that's too much for you, half it.
6. Stir to combine, letting the juices from the meat and veggies coat the ingredients well.
7. Scoop a bunch onto a plate. You can feel free to add salsa, sour cream (if not going Paleo) and/or guacamole. ENJOY!!!
Also... Now taking applications for a better name for this fabulous dish!!!
Plus, it's a great way to eat your veggies. After evaluating my diet recently, I realized I was eating too much meat, and not enough fruits and veggies... So I love recipes like this one because they are PERFECT one-dish-wonders of yumminess that also provide the additional veggies that my body needs.
So without further ado, here's how I made my Tex-Mex turkey with peppers and onions:
Start by heating olive oil over medium-high heat in a large pan, then add chopped onions and stir, cook for several minutes...
...then add diced peppers, stir, and allow to cook for several more minutes...
...to hurry the process along, cover the pan for a few minutes. Next, move the cooked veggies to the side of the pan, and then add the ground turkey in, breaking it up and allowing it to cook...
...once it's cooked enough, and you've broken the meat down into little chunks, stir the veggies in, and finish cooking the meat...
... next, add the spices (in this image I cheated and used a taco seasoning packet that I had in my cabinet... don't do that. Too much sodium, plus I give you the best taco seasoning recipe below!)...
...stir, coating all the meat and veggies in the yummy spice mixture until well mixed.
Voila. Pretty darn easy, huh?
You can top this with fresh cilantro, avocado, salsa or sour cream (if you're not strict Paleo), but honestly it doesn't need it since you have all that great flavor from the spices.
(Sorry I don't have a pretty after photo of the finished recipe - I ate it too quickly!)
Here's the full recipe:
Kimmy's Tex-Mex turkey with peppers and onions
Serves 3-4, prep time: 5 minutes, cook time: 10 minutes
Ingredients:
1 T EV olive oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 lb lean (93%) ground turkey
2 T chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes
1 t dried oregano
1 t paprika
1 t ground cumin
1 t salt
1 t pepper
Directions:
1. Heat olive oil in a large pan over medium-high heat. When heated, add onion and saute for 3-5 minutes until starting to turn translucent.
2. Add peppers, stir, and cook for one minute. Place lid over pan and cook for 2-3 more minutes until peppers start to cook.
3. Stir the peppers and move them to one side of the pan. Add ground turkey, breaking it up and start cooking. Stir turkey around after 2-3 minutes, continuing to break it down into little pieces.
4. Once ground turkey is starting to cook, mix in peppers, and continue until the meat is cooked all the way through.
5. Add all the spices in - I like a LOT of flavor, so I doubled the spices - if that's too much for you, half it.
6. Stir to combine, letting the juices from the meat and veggies coat the ingredients well.
7. Scoop a bunch onto a plate. You can feel free to add salsa, sour cream (if not going Paleo) and/or guacamole. ENJOY!!!
Also... Now taking applications for a better name for this fabulous dish!!!
Sunday, December 22, 2013
What will be different this time?
My sister and I don't get to see each other that often due to our crazy work and life schedules, but a few weeks ago she came to visit me, and we went for a run. She took the opportunity to express her concerns about some things I had written in this post announcing my next challenge.
During our conversation (while running, nonetheless!), she asked me a question:
"What will be different this time?"
My gut reaction was "This time will be different, I'm trying to do this and that..."... bottom line?
The same old bullshit excuses we all have when we embark on a new challenge.
What a damn good question.
What will be different this time?
What will make this time last when all the others haven't? What "went wrong" all those other times I tried to eat healthy and lose weight?
The truth is, I know how to eat healthy. I know how to work out, and I have all the resources to do so.
So what's not working? What will be different this time???
Great question.
I don't have the answer. So I'm looking for your suggestions.
And I'm also considering seeking professional help. If I have all the resources, but I'm not actually putting them into practice, why not? What's holding me back? I don't know the answer, but maybe spending 45 minutes once a week talking about myself to another person who can offer a fresh perspective will help me figure out the answer. Maybe not. But the answer is always no until you ask the question.
Stay tuned...
(I love my sister!)
During our conversation (while running, nonetheless!), she asked me a question:
"What will be different this time?"
My gut reaction was "This time will be different, I'm trying to do this and that..."... bottom line?
The same old bullshit excuses we all have when we embark on a new challenge.
What a damn good question.
What will be different this time?
What will make this time last when all the others haven't? What "went wrong" all those other times I tried to eat healthy and lose weight?
The truth is, I know how to eat healthy. I know how to work out, and I have all the resources to do so.
So what's not working? What will be different this time???
Great question.
I don't have the answer. So I'm looking for your suggestions.
And I'm also considering seeking professional help. If I have all the resources, but I'm not actually putting them into practice, why not? What's holding me back? I don't know the answer, but maybe spending 45 minutes once a week talking about myself to another person who can offer a fresh perspective will help me figure out the answer. Maybe not. But the answer is always no until you ask the question.
Stay tuned...
(I love my sister!)
Wednesday, December 11, 2013
Jalapeno, tomato and chicken sausage scrambled eggs (PALEO!)
I'm not too big a fan of breakfast. I have eaten cereal, oatmeal, yogurt, eggs, etc. in the past. But I would rather have a steak or a quesadilla in the morning than "breakfast" food.
But one morning, I randomly threw this dish together, and it made my taste buds happy. And my stomach full. So I just needed to share it with you!
Plus, it's pretty simple to make! I threw together chicken sausage, red onions, tomatoes, jalapenos, scrambled eggs, and I topped it with salsa. And it was good. It was very good.
Here's how I made my Jalapeno, tomato and chicken sausage scrambled eggs:
Start by heating up some olive oil in a large skillet... add some minced red onion (or shallots - I've used both with fantastic results) and sautee for a few minutes until turns translucent. Stir. Meanwhile, mince jalapenos and slice tomatoes (I love campari, but they are expensive, so any tomato works):
When onions are done cooking, add jalapeno and sliced chicken sausage
Stir. Add tomatoes, stir again.
Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan:
...stir, scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully...
...and then once the eggs are fully cooked, plate... top with salsa (and fat free sour cream if you're not following PALEO)...
And inhale. The sweetness of the chicken sausage plus the spiciness of the jalapenos makes this a kaleidoscope of a dish in terms of flavor... I've made this dish four times in the past 4 weeks, that's how much I love it!
Here's the full recipe.
Jalapeno, tomato and chicken sausage scrambled eggs
Recipe courtesy of me!
Makes 3-4 servings. Prep time 5 minutes, Cook time 15 minutes.
Ingredients:
1 T EVOO
1 shallot or 1/4 red onion, minced
2 T pickled jalapenos, diced
3-4 Campari or Roma tomatoes, sliced into large chunks
4 links of chicken sausage, sliced
4 egg whites, 2 whole eggs
4 links of Chicken Sausage
Directions:
1. Start by heating up some olive oil in a large skillet... add some minced red onion or shallots and sautee for a few minutes until turns translucent. Stir.
2. Meanwhile, mince jalapenos and slice tomatoes. When onions are done cooking, add jalapeno and sliced chicken sausage. Stir. Add tomatoes, stir again.
3. Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan, stirring continuously and scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully.
4. Once the eggs are fully cooked, plate!. Top with salsa (and fat free sour cream if you're not following PALEO)
5. Try not to inhale this :)
But one morning, I randomly threw this dish together, and it made my taste buds happy. And my stomach full. So I just needed to share it with you!
Plus, it's pretty simple to make! I threw together chicken sausage, red onions, tomatoes, jalapenos, scrambled eggs, and I topped it with salsa. And it was good. It was very good.
Here's how I made my Jalapeno, tomato and chicken sausage scrambled eggs:
Start by heating up some olive oil in a large skillet... add some minced red onion (or shallots - I've used both with fantastic results) and sautee for a few minutes until turns translucent. Stir. Meanwhile, mince jalapenos and slice tomatoes (I love campari, but they are expensive, so any tomato works):
When onions are done cooking, add jalapeno and sliced chicken sausage
Stir. Add tomatoes, stir again.
Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan:
...stir, scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully...
...and then once the eggs are fully cooked, plate... top with salsa (and fat free sour cream if you're not following PALEO)...
And inhale. The sweetness of the chicken sausage plus the spiciness of the jalapenos makes this a kaleidoscope of a dish in terms of flavor... I've made this dish four times in the past 4 weeks, that's how much I love it!
Here's the full recipe.
Jalapeno, tomato and chicken sausage scrambled eggs
Recipe courtesy of me!
Makes 3-4 servings. Prep time 5 minutes, Cook time 15 minutes.
Ingredients:
1 T EVOO
1 shallot or 1/4 red onion, minced
2 T pickled jalapenos, diced
3-4 Campari or Roma tomatoes, sliced into large chunks
4 links of chicken sausage, sliced
4 egg whites, 2 whole eggs
4 links of Chicken Sausage
Directions:
1. Start by heating up some olive oil in a large skillet... add some minced red onion or shallots and sautee for a few minutes until turns translucent. Stir.
2. Meanwhile, mince jalapenos and slice tomatoes. When onions are done cooking, add jalapeno and sliced chicken sausage. Stir. Add tomatoes, stir again.
3. Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan, stirring continuously and scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully.
4. Once the eggs are fully cooked, plate!. Top with salsa (and fat free sour cream if you're not following PALEO)
5. Try not to inhale this :)
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