Latest Health News in Crofton - Nutritional Healing Center

Sweet Potato, Kale and Shrimp Skillet

7/18/2019

Ingredients

2 tablespoons extra virgin olive oil or ghee
½ cup onions — diced
pinch crushed red pepper — to taste
2 cloves garlic — minced
2 cups sweet potatoes — diced
2 cups shrimp — peeled, deveined, and thawed if frozen
3 cups trimmed and coarsely chopped kale leaves
salt and ground black pepper

Instructions

In a cast iron skillet, heat the olive oil over medium heat.
Add the onions and crushed red pepper.
Cook until the onions are soft and golden.
Add the garlic, and cook for about 30 seconds.
Add the sweet potatoes, and cook until soft. Add a few tablespoons or ¼ cup of water to help steam the sweet potatoes, if necessary.*
Add the shrimp, and cook for 2-3 minutes or until they turn pink.**
Turn the heat to low, and add the kale, stirring until wilted.
Season to taste with salt and pepper.

Recipe and Photo from Primavera Kitchen

Summer SHrimp Salad

7/9/2019

Ingredients

1¼ pounds raw shrimp (21-25 count), peeled and deveined
¼ cup extra-virgin olive oil
O Organics Organic Extra Virgin Olive Oil 16.9 Fl Oz
10 sprigs fresh thyme
4 cloves garlic, crushed
¼ teaspoon salt

¼ teaspoon ground pepper
¼ cup lemon juice
1 medium English cucumber, diced
3 large heirloom tomatoes, chopped
½ cup chopped fresh basil, plus more for garnish

Instructions

Preheat oven to 350°F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Recipe and Photo from Eating Well

Saucy Skillet Salmon

6/24/2019

INGREDIENTS

2 pints cherry tomatoes (about 20 ounces or 4 cups total)
2 cloves garlic, smashed
3 tablespoons olive oil, divided
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
Cooked couscous, for serving

INSTRUCTIONS

Place the tomatoes, garlic, 1 tablespoon of the oil, vinegar, thyme, 1/4 teaspoon salt, and a few grinds of black pepper in a blender or food processor fitted with the blade attachment. Pulse a few times until blended and saucy but still a little chunky; set aside.
Use a paper towel or clean dish towel to pat each salmon fillet dry on both sides (to prevent them from sticking to the pan). Season on both sides with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet with a lid over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook without moving, gently pressing down on fish every so often, until the sides are cooked halfway up the fillets, 6 to 9 minutes, depending on the thickness of your fillets. Transfer the salmon skin-side up to a plate.
Pour the tomato mixture into the skillet and bring it to a simmer. Return the salmon skin-side up to the pan, nestling them in the sauce. Cover and continue to simmer for 2 to 5 minutes, depending on the thickness of your fillets. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Serve the salmon, skin-side up, with plenty of its sauce, over cooked couscous.

Recipe from the Kitchn

Salsa-Simmered Fish

6/3/2019

INGREDIENTS

2 tablespoons olive oil
4 (1/2- to 3/4-inch thick) skinless cod fillets (6 ounces each)
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
16 ounces tomato salsa (about 2 cups)
1 tablespoon red wine vinegar
2 tablespoons finely chopped fresh oregano leaves
Cooked rice, for serving (optional)

INSTRUCTIONS

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Meanwhile, pat the fish dry with paper towels. Sprinkle evenly with the cumin, salt, and pepper on both sides. Place the fish in the pan and sear undisturbed for 1 minute. Carefully flip with a flat spatula and sear for 1 minute more. Transfer to a plate and set aside (the fish will not be cooked through at this point).
Add the garlic to the pan. Cook, stirring occasionally, until fragrant, about 1 minute. Add the vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the salsa.
Return the cod fillets and any accumulated juices to the pan. Simmer uncovered until the fish is opaque and just cooked through, 2 to 3 minutes.
If using rice, place in 4 shallow bowls. Place a piece of fish in each bowl and spoon the salsa around it. Sprinkle with the oregano and serve immediately.

Recipe from The Kitchn

Baked Shrimp Salmon

5/8/2019

Ingredients

2 lbs fresh salmon fillets
1 lb large shrimp, uncooked
3 Tbsp oil (olive or canola)
1/2 lb asparagus
1 large lemon, sliced
1 stick unsalted butter, sliced

Seasoning-

1 ½ tsp ground paprika
2 tsp table salt
½ tsp ground black pepper
2 tsp garlic powder

Instructions

Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
Preheat oven to 425°F.
Combine all ingredients for the seasoning.
Cut salmon into four or five equal parts.
Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
Meanwhile, season shrimp and toss to coat.
Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
Pour the butter juices over the salmon, shrimp and asparagus.
Serve immediately.

Recipe and Photo from Valentina's Corner

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