Lemon Tea Brown Rice

This morning I was looking at all the varieties of tea in the cupboard and started to think of the possibilities, first up, Lemon Blossom herbal tea by Stash.

For dinner decided on artichoke and Brie stuffed organic chicken breasts with Bok Choy and brown rice.
For the brown rice:
6 bags of Lemon Blossom caffeine free herbal tea
4 cups of boiling water

2 cups of brown rice
1 Tablespoon butter
salt and pepper, to taste
2 Tablespoons pine nuts, toasted
Earlier in the day, boil water and pour over tea bags to steep for several hours. Remove tea bags.
Combine tea and brown rice in a pot and bring to a boil,  turn heat down to simmer, place lid on pot and cook for about 50 minutes, until all the liquid has been absorbed. Add butter and salt and pepper and let sit for a few minutes.
Note: the ingredients in this tea are rosehips, lemongrass, orange peel, hibiscus, lemon flavor, safflower and grapefruit flavor.
What teas are in you cupboard that could be used to flavor your dishes?

4th of July Pops

Happy 4th!
In most of the country it is scorching, on record to be the warmest July 4th ever. These will go fast!

On a tray filled with dixie cups, pour 1/3 of each dixie cup with cranberry cocktail and freeze. Once frozen, center a popsicle stick in each and fill 1/3 more with lemonade. Freeze again. Fill the last 1/3 with a bluish drink, used a sports drink and then freeze overnight. When ready to serve, peel off the dixie cups.

Baked Bay Shrimp Stuffed Avocado

I often make this shrimp on a toasted English Muffin and broil it, but today looking for a quick first course, I thought of stuffing an avocado and baking it.
1 pound bay shrimp
2 teaspoons fresh lemon juice
1 Tablespoon Vegenaise or mayo, to bind
1 Tablespoon chives, finely chopped
1/3 cup good quality white cheddar cheese, grated
2 medium size avocados, cut in half (peel left on)

Heat oven to 400F.
Combine shrimp, lemon juice, mayo, and chives.
Place avocados in baking dish and stuff each half with shrimp.
Top each with 1/4 of cheese.
Bake for about 10 minutes until heated and cheese has melted.

Caramelized Onions

It is barbecue season and while burgers and hot dogs on the grill are the feature, my heart sings when the caramelized onions start sizzling. This golden deliciousness enhances the main course, is a great topping on pizza or sandwiches and mixed with cream cheese, a little sour cream, worcestershire and bacon, onion dip is born. Come to think of it, caramelized onion, and Gruyere cheese is my favorite quiche.
In about 40 minutes this can be yours.
In a skillet over medium low heat, add 1 Tablespoon of olive oil and 2 sliced sweet onions. The trick is to stir very occasionally and let the onions begin to brown and soften.

sliced sweet onions

after 40 minutes

the topping to any great burger

Notes: I often add a few sprigs fresh thyme, just be sure to take the sprigs out when finished. The onions can also be cooked using 1/2 olive oil and 1/2 butter. Also, for a variety add 1 Tablespoon balsamic vinegar.

Quick and Easy Asian Scallops

Thawed sea scallops, patted dry

2 Tablespoons of olive oil

sprinkle of Alfie's seasoning

2 Tablespoons of butter

1/2 cup dry white wine (or vegetable stock)

2 teaspoons of soy sauce

2 Tablespoons green onions, sliced

Toasted Sesame seeds

Heat olive oil in pan. Add scallops, seasoning and cook until lightly browned on top and opaque inside, about 2-3 minutes (depending on thickness). Remove scallops from pan, return pan to heat and add butter and wine, stirring the bottom of pan and reducing liquid (about 2 minutes). Add soy sauce and green onions, remove pan from heat. Pour over scallops and sprinkle scallops with sesame seeds.

Picking fresh peas and chives from the garden, thawing scallops, sauteing left over brown rice in a little orange juice and eyeing leftover sesame seeds from the last post, dinner- ready in 5 minutes.

Pacific Asian Meatballs

1 pound ground pork
1 pound ground organic beef
1/2 cup breadcrumbs
2 garlic cloves, finely minced
1/3 cup onion, finely minced
1/4 cup cilantro, finely chopped
4 ounces water chestnuts, finely chopped
1 egg, beaten
2 Tablespoons, Tamari or soy sauce
1 teaspoon ground ginger
2 teaspoons organic toasted sesame oil
1/4 teaspoon Alfie's seasoning

Preheat oven to 400F.
 In a large bowl, combine the above ingredients together and mix well. Roll into 1-2 inch balls and place on parchment lined baking sheet. Cook for 12-15 minutes until cooked.

Sauce:
1/2 cup Hoisin sauce
1/4 cup rice vinegar
1 teaspoon Chinese mustard
1 Tablespoon Tamari
Whisk ingredients together.

Plate meatballs and drizzle sauce over top.
Alternately, toss meatballs in sauce and keep warm in crock pot.

Garnish with toasted sesame seeds and finely sliced green onion, if desired

first strawberries of the season

These are the first strawberries of the season in the northwest, just picked!