Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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Simple Pasta

Simple Pasta

As many of you know, I am in the middle of moving from VA to NC.  I have boxes everywhere and am living out of 2 homes, in 2 states, with 2 kids!!!  No, it is NOT easy.  So, I have to use what I have lying around (wherever I am) to throw together some sort of dinner because we are so sick of eating out!!!  I LOVE to cook, and this traveling back and forth has made it really difficult to keep fresh ingredients around.  This is why my Simple Pasta III was created.  In the apt. I found pasta, lemon, parm & garlic and knew I could make a super easy, super quick dinner.  And, luckily, I just happened to be drinking wine!  😉  Now, I couldn’t find any pans, so I used my cast iron skillet.  I also had no cheese grater, lemon grater, lemon zester etc.  I had to get creative chopping the Parmesan-Reggiano…a nice rustic, rough chop.  And I would have definitely used the Organic Lemon Zest as well if I could have.  So keep that in mind as you see how I make this.  If your lemon is Organic…USE THE PEEL!!! So Much Flavor is there in the oils!    Served it up with a super easy Simple Salad.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins.  Add Organic Thyme.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins. Add Organic Thyme.

cook

Turn down to Med. Add Chopped Organic Garlic & Parmesan-Reggiano Rind. Cook 2 mins. or until fragrant.

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Add some WINE!!! About 1/2 cup or so….

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

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Add 1/2 Organic Lemon Juice and Knob of Organic Butter (about 2 T).

2

Add 1 ladleful of Pasta Water.

Rough Chop Parm-Reg

Rough Chop Parm-Reg.  Getting Creative!

Toss drained Pasta with Onion Mixture and Parm-Reg.

Toss drained Pasta with Onion Mixture and Parm-Reg and other 1/2 Lemon Juice.

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

 

Serve with a Simple Salad

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P.  SHAKE and SERVE!

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P. SHAKE and SERVE!

Simple Salad

Simple Salad

 eat.drink.be Kari

Grillin’ Season

So, the weather is warming up and we wanted to grill out.  Whenever we use the grill, we like to be economical.  That means Grill EXTRA so you have some leftover.  I love a meal that can fill you up one night and be delish in a totally different way the next.  I love leftovers that don’t TASTE like leftovers!!!!  So, with the leftover Chicken, I made a super healthy VEG-OUT Chicken Salad served over Lettuce the following night for Dinner.  The next day I put it in a Spinach Wrap for Lunch!!!  3 Meals in 1!!!  That’s what I’m talking about!!! Now, I know that Chicken on the Grill is that way to go….but how to keep it moist and not under or over cook it can be tricky.  Well, the under/over for cooking is really in your hands…….but, I CAN help you get a super moist, flavorful piece of meat if you can cook it right!  Lucky for me, I have a Hubby who knows how to Man the Grill!

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Tonight’s Menu

  • Organic Buttermilk Grilled Chicken
  • Organic Mashed Sweet Potatoes with Dried Cherries
  • Faux Wedge Salad: Organic Grilled Romaine w/ Pinot Grigio, Cucumber & Feta Dressing
  • Spring Onion & Jack Organic Grilled Sourdough 

First things first.  Make the chicken marinade and let marinade for AT LEAST 24 HOURS (if possible)!!! I did this one that morning, and it was still delish, but I really think overnight brings something even tastier to the table!  The Buttermilk Marinade is super easy and doesn’t really require too many ingredients.  I bought an Organic Grilling Pack of Chicken at Kroger.  (Private Selection, maybe?) It came with 2 breasts and 4 legs.  Skin On & Bone In. Perfect for Grilling.  Then I mixed up the marinade and threw the chicken into a glass bowl, covered it & let it sit in the fridge all day.  Every now and then I would come by and toss it around a little.  Make sure all the sides were getting some time in the bath!

Buttermilk Marinade

Buttermilk Marinade

I didn’t have any actual Buttermilk, so I made my own.  I’m sure you can use regular Buttermilk if you have some….its a great way to use up Buttermilk that you need to get rid of!  Or, to make your own Buttermilk:

3-4 cups of Organic 2% Milk into a glass bowl

Add 3 T Organic Lemon Juice (or white vinegar)

Stir Gently

Let Sit for 5 Min before adding any other ingredients

Now that the Buttermilk is done, it’s time to add some flavor!

Again, this is a BASIC RECIPE….

Alter to YOUR TASTE!! If you like garlic…add more.  If you like it spicy…add a LOT MORE!!!

BEST BUTTERMILK CHICKEN BATH

  • 3-4 cups Organic Buttermilk
  • 3-7 cloves chopped Organic Garlic
  • 3-5 Organic Bay Leaves
  • 2 T – 1/2 bottle Hot Sauce of Choice (depends on your spice level)
  • 2 T Organic Dry Mustard
  • Kosher Salt & Organic Crushed Black Pepper or Whole Peppercorns
YUMMMMYYYY

YUMMMMYYYY

So, that’s it.  KISS: Keep It Simple Stupid sometimes IS best.  This is basic and can be added to or subtracted from at any time.  Pull it out of the fridge about an hour before grilling to get meat to room temperature.  DO NOT PLACE COLD MEAT ON A HOT GRILL!!! or you just wasted a day of work!!! Same goes if you were cooking it in the oven, btw.  Now, the tastiness is in the hands of the griller.  Good Luck!  Grill until juices run clear, but don’t poke and stick the everliving hell out of it.  Also, let it rest 15 mins after coming off the grill so the juices can redistribute.

Now, On to the Sweet Potatoes.  These are probably the easiest thing on the plate.  Cook the SP in the oven.  Peel. Mash. Serve. Enjoy.

Sweet Potatoes with

Dried Cherries

Bake Organic Sweet Potatoes (or Yams) in the oven 350 for 45 min to 1 hour.  Let Cool a bit.  Slide out of peel into bowl.

Melt 1/2 stick organic butter, 3 T Organic 100% Pure Maple Syrup, 2 T Organic Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Pour Over Sweet Potatoes and Mash/Mix together.  Add in a handful (1/3 cup) organic dried cherries.

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the Faux-Wedge

grilled romaine w/

pinot grigio, cucumber &  feta dressing

Now, there’s nothing quite like a Classic Wedge Salad, am I right?  You know what I’m talking about.  The half (literally) head of crummy iceberg lettuce with blue cheese dressing…maybe a few tomatoes tossed on for color, and if you’re somewhere fancy…maybe even some bacon?!?!?!?!  Well, I thought the Classic Wedge needed a little Updating and Pizzaz added to it.  The Hubs loves the original wedge, let’s see if I can Karify it some…..so, to change it up I:

  1. Change the lettuce from crummy-no-healthful-benefits Iceberg to Yummy Lovely Organic Romaine
  2. Still Cut the Head in Half, but this time I’m gonna throw that bad boy on the GRILL
  3. Change the Dressing. Adding a little wine to the mix seemed to dress it up a bit!
  4. Top it with beautiful fresh, organic tomatoes & cucumbers
  5. CHOP IT BABY! Instead of serving the entire half, which does make for extremely pretty presentation…but is much more difficult to eat, I chopped the heads of Romaine after Grilling to make it easier to eat
Slice Romaine In Half, Drizzle EVOO S&P, throw "facedown" on grill until edges have slight charr

Slice Romaine In Half, Drizzle EVOO S&P, Grill “facedown” until edges have slight charr

Chop Romaine

Drizzle with an AMAZING Dressing (recipe to follow)

Top with Fresh Chopped Organic Grape or Cherry Tomatoes and Cucumbers

The Classic Wedge, Kari-Style

The Classic Wedge, Kari-Style

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT.  This will help draw out excess moisture and keep the dressing/salad from getting soggy

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT. This will help draw out excess moisture and keep the dressing/salad from getting soggy

 

Slicing the Cucumbers is pretty easy.  First wash and pat dry.  Peel it or not…your choice. I suggest peeling if its not organic and not peeling if it is organic and a softer skin variety.  Lots of good vitamins and nutrients in the peel!

Halve the Cucs lengthwise and scoop out the seeds.  i've found that a babyspoon is the PERFECT tool for this!

1. Halve the Cucs Lengthwise and Scoop Out the Seeds (I’ve found a Baby Spoon is the PERFECT Tool!)

Then Julienne into long strips

2.Then Julienne into Long Strips (repeat for both sides)

 

Chop into Pieces

3. Keep Lined Up & Chop into Bite-Sized Pieces

salt paper towel

4. Lay on Paper Towel and Salt to help release excess water

 

Now, Let’s Get Dressed!!!

I just concocted this dressing with ingredients I had on hand…..and it turned out absolutely AMAZING!!!  I tried to lighten it up by using greek yogurt, adding cucumbers….and adding wine???!!!???  I leave the cucumbers on the paper towel draining, and mix them in right before serving the salad.

1. chop garlic, shallots and add greek yogurt

1. chop garlic, shallots and add greek yogurt

other ingredients

Lemon Juice, Pinot Grigio & Champagne Vinegar

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Organic Lemon Zest, Salt & Pepper

Holy Yummers!!!

Feta, Salt & Pepper on Top. Holy Yummers!!!

 

Pinot Grigio, Cucumber & Feta Dressing

  • 1/3 Cup Organic Greek Yogurt
  • 2 Shallots, minced
  • 3-4 Cloves Garlic, minced
  • rest of glass of Pinot Grigio (1/4 cup)
  • 2 T Champagne Vinegar
  • 1 T Lemon Juice
  • Organic Lemon Zest
  • 1/3 Cup Crumbled Feta
  • Salt & Pepper
  • Add a little over 1/3 Cup Chopped Cucumber before Dressing Salad

NOW ONTO THE BREAD!!!

Spring Onion & Jack Organic Grilled Sourdough

Organic Butter & Scallions

Organic Butter & Scallions

Take a loaf of Organic Sourdough and slice lengthwise.  Drizzle with EVOO.  Combine half stick organic butter with 1/3 cup chopped spring onion (chives or  scallions would work as well!) Salt & Pepper.  Mix.  Spread over both sides of bread.  Add layer of Monterey Jack Cheese.  Put bread back together (sandwich style).  Wrap in Foil….throw on Grill! Tastetacular!!!!!

Slice Bread and Drizzle EVOO

Slice Bread and Drizzle EVOO

Smear Butter/Onion Mix

Smear Butter/Onion Mix

Layer Cheese

Layer Cheese

Wrap in Foil

Wrap in Foil

Ooey, Cheesy, Oniony

Ooey, Cheesy, Oniony, Smokey

 

……and Dinner is SERVED!!!!

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*Stay Tuned for the VEG-OUT CHICKEN SALAD RECIPE

Even Story Liked It!!!

 

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Kari

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna

2 Ways.

One SPICY, One NOT

Turkey, Kale & Wine Lasagna

Turkey, Kale & Wine Lasagna (2 Ways)

Brown Turkey, green peppers & onion in a little EVOO.  Season with salt and pepper

Brown Turkey, green peppers & onion in a little EVOO. Season with salt and pepper

 

Keep it simple and healthy.  Can use beef, turkey, chicken, or keep it vegetarian.  I used green peppers here.  Use whatever pepper you have on hand!

Transfer meat to plate or dish using slotted spoon!

DON’T YOU DARE CLEAN THAT PAN!!!!  We are about to use the bottom yummy bits!

Using same pan, sauté onions seasoned with s&p.

Using same pan, sauté onions seasoned with s&p.

 

I used 2 Onions.  One Red, One Yellow.  Again, feel free to use whatever you have on hand.

Mix them up, too!!!!  It’s always nice to use a combo.

 

Make the Onions Sing!

Make the Onions Sing! Add herbs & spices…just a dash!

Here I added Balsamic Vinegar, s&p, Oregano, Italian Seasoning, Crushed Red Pepper Flakes… and who knows what else!  Add what you like.  Don’t add what you don’t like!!!

Again, I don’t use recipes, I am a cook not a chef.  Please bear with me.  I do not measure ingredients or really know what I am doing.  I am trying to pay more attention so I can actually let people share my love of food and recreate my dishes for themselves.

 I use what I have available or fresh ingredients that I need to use.  If you don’t like a certain herb or spice, simply omit it and/or replace it with something you like!

Don't forget the GARLIC!

Don’t forget the GARLIC!

Here I added some Fresh Tomatoes that I need to use.  Add em if you got em!

LOVE me some garlic.  Use less if you want….

Spice It Up!!!

Spice It Up!!!

Now is where it gets tricky.  I took half the onion mixture out and set it aside.

The other half I left in the pan and added 2 Thai Chilies and 1 Jalapeño (seeds and all)

My hubby and I like a little spice, My Mom does not.  That is who the second Lasagna was going to!

Cook for a few mins, then transfer to another plate/bowl.

Sweet & Mellow

Sweet & Mellow

Now, for the 2nd Non -Spicy version I quickly sautéed up a few sweet peppers.  For color, taste and to get those veggies in, but keep the spice & heat OUT!!!

Add Handfuls of Beautiful Kale

Add Handfuls of Beautiful Kale

Now, add 3-4 handfuls of beautiful green Kale.  Sauté for 2 mins.  Do NOT overcook.  Keep your greens GREEN!!!  Transfer to a bowl or plate.

Transfer to a plate

Transfer to a plate

I decided that was not enough Kale for 2 lasagnas.  Use your judgement.  I wanted more SO….

More Kale

More Kale

Add more Kale to the hot pan.  Sauté.  Add garlic and a splash of Red Wine Vinegar at the end.  Transfer Kale to  plate with other Kale waiting.  Mix together so you get the garlic and red wine vinegar and sweet peppers all mix in to the Kale.

This is what your countertop should look like.  Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

This is what your countertop should look like. Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

Oh, for the Ricotta Mixture, I used a tub of light Ricotta.  Zest and Juice on 1 Lemon.  Basil. S&P Again, use what you like, but be sure to make it flavorful as ricotta is pretty bland.  I also mixed in about a 1/2 cup of provolone and 1/2 cup part skim mozzarella.

Noodle Wine Bath

Noodle Wine Bath….ain’t life grand?!?!

Now, this is where the wine comes in.  I filled a pot with water and about 2-3 cups of wine.  I thought, why not, let’s let these noodles get fancy and have some fun too!!!!

It was NOT a mistake. (it DOES tint the noodles and give them a hint of color)

Getting Ready...

Getting Ready…

Now I am getting ready to assemble.  The large lasagna pan has the spicy mixture in front (green bowl)

The smaller pan is with the non spicy mixture (white bowl)

Prepare your Pans!

Prepare your Pans!

 

I  realized I didn’t have much red sauce to use, so at this point (again) I thought, WHY NOT!?!

Most people put a bit of sauce on the bottom before baking so it doesn’t dry out or stick to the bottom.

Well, I use WINE!!!

Again, NOT A MISTAKE!

Get those noodles cookin!

Get those noodles cookin!

Ready, Set......

Ready, Set……Make sure you are ready to GO!!!

 

One Layer of Noodles on the Bottom.  Then,

Start Layering

Start Layering

 

Noodles, Greens, Onions, Ricotta, Red Sauce

DSC_0052

 

Noodles, Greens, Onions, Ricotta, Red Sauce

Keep Layering

Keep Layering

Until you are out of ingredients.

Until you are out of ingredients.

Then go ahead and top with cheese!!!

Then go ahead and top with cheese!!!

Now, THATS a LASAGNA, Baby!!!!

Cook 350 for an hour or so for the large.  45 mins for smaller.

Share with a friend or loved one, or FREEZE ONE!!!

Done & DONE!!!

Done & DONE!!!

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Turkey, Kale & Wine Lasagna Ingredients

1 box lasagna noodle

1 lb ground turkey

Green Pepper

Red Onion

Yellow Onion

Tomatoes

5-8 cloves garlic

Balsamic Vinegar

Herbs & Spices

Sweet Peppers

Thai Chilies

Jalapeno

part skim Ricotta

Basil

Lemon

shredded provolone & mozzarella

Red Sauce (I ADORE Rao’s…I used their Tomato Basil here…their Arrabbiata and Marinara are KILLER!)

WINE!!!

I would actually write out the recipe, but I have already pretty much shown you step by step!

Made with LOVE, Enjoy!

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