Thai Curry Pineapple and Shrimp “Fried” Quinoa

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I always want to take something that I love and know is not the healthiest, and transform it into something that is guilt free. This recipe fuses different flavors together of red curry and coconut milk with pineapple, shrimp, and quinoa. The result is a delicious, healthy, and satisfying meal that you will want to make time and time again. The best part is you can change out different ingredients to make different meals. Change out the shrimp for chicken, the quinoa for brown rice, and the curry sauce for ponzu and you have another great meal using the same methodology.

Thai Curry Pineapple and Shrimp “Fried” Quinoa

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves 8-10 (This is a huge recipe, I made it to eat over several meals)

2 cups Tricolor Quinoa

4 cups, vegetable stock, shrimp stock, or water

2 pounds, peeled and devained, 16/20 Shrimp

1 onion, small diced

8 cloves garlic, minced

1 red bell pepper, small dice

1/2 in piece, fresh ginger, minced or grated

1/2 large pineapple, medium dice

1 container crimini mushrooms, sliced thinly

2 T sesame oil

2 T soy sauce

4 T red curry paste

1 can coconut milk

1/2 t fish sauce

1/2 bu chopped mint

1/2 bu chopped cilantro

3 limes, juiced

3 T coconut oil

Optional: If you want it a bit sweeter add some honey or palm sugar

  • Cook the quinoa first, bring 1 T of coconut oil to heat in a large covered pot, add the quinoa stirring to slightly toast. Pour over stock or water and cook covered for 15-20 minutes until soft, stirring every 5 minutes. Season with salt and pepper. Turn heat off and set aside.

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  • Prepare all your vegetables and measure out the rest of your ingredients.
  • In a large saute pan add 1T of coconut oil, bring to heat and add your onions.
  • Sauté onions for 2-3 minutes until softened, add your garlic.
  • Next add your bell pepper and cook for 2 minutes.
  • Next add your mushrooms and cook on high heat until softened.
  • Add your pineapple next and cook for 2 minutes.
  • Season vegetables with salt and pepper. Remove contents of pan to a bowl and place pan back on burner.

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  • Add your final amount of coconut oil, and bring to high heat.
  • Season shrimp with salt pepper and a touch of sesame oil.
  • Add shrimp to pan and cook on high heat for 2 minutes to achieve so color and browning.
  • Add your red curry paste and coat the shrimp.
  • Add the soy sauce and sesame oil.
  • Cook for 2 minutes and then add the coconut milk.
  • Stir and scrape the pan to get all flavorings up.
  • Turn heat down and simmer for 3-4 minutes until shrimp are nice and tender and sauce has thickened.
  • Add your mint and cilantro as well as lime juice.
  • Add 2 T of sriracha to the sauce and stir to combine.
  • Taste for seasoning, can sweeten here if you desire or keep as is.

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Now you have three components. You can mix them all together or if you want to achieve the “fried” rice aspect of the dish.

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  • Place a sauté on high heat, add a scoop of quinoa and start to crisp up.
  • On the quinoa is crispy, add a scoop of vegetable mixture.
  • Cook for 1 minute, then add a scoop of shrimp curry.
  • Cook for an additional 1 minute and serve hot, top with more lime, sriracha and chopped cilantro.

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This dish is absolutely delicious and although there are steps involved it is well worth i!

Remember healthy doesn’t have to mean bland.

Cheers!

Chef Sean Gallagher

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Pan-Seared Chili Lime Salmon, Sauté of Heirloom Cherry Tomatoes, Green Leaf Lettuce

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Delicious, crunchy salmon skin

Delicious, crunchy salmon skin

 

 

Today’s post is brought to you by the letter “D” for delicious. This dish literally takes 15 minutes to prepare and so deliciously healthy and satisfying you will make it time and time again.

 

Pan-Seared Chili Lime Salmon with Sauté of Heirloom Cherry Tomatoes over a bed of Green Leaf

Cook Time: 15 minutes 

1 8oz portion of skin on, pin-boned Salmon

1/2 pint Cherry tomatoes, I love Satur Farms heirlooms

1 small shallot or vidalia onion, diced

1 clove garlic, minced

1 T mexican oregano, I use Dean & DeLuca brand

1 T chili pepper blend, I use Dean & DeLuca brand

1 portion green leaf lettuce, can substitute for any lettuce 

2 T coconut oil

1 t kosher salt, divided 

Freshly ground black pepper

1 lime, juiced 

2 T hot sauce, I used Empanada Mama’s red sauce, always on hand 🙂 

 

  • Place a large sauté pan on high heat.
  • Prep all your ingredients and have them ready to go for a quick cooking session.
  • Mince the onion, halve your cherry tomatoes, mince the garlic.
  • Season your salmon with the salt and pepper.
  • Mix together the two spices and set aside. 
  • Once the pan is smoking hot, add 1 T of coconut oil. Remove from heat and place your salmon skin down into the pan. 
  • Hold the fish down so the skin is completely in contact with the pan. You can do this with your hand, a spatula or another pan. 
  • Place the pan back on the stove and reduce heat to medium high. 
  • Continue to cook until skin is golden brown and crispy. 
  • Remove your salmon with tongs and place into spice mixture. 
  • Cover both sides and return to the pan. 
  • Brown both sides of salmon with spice mixture. Should take 2-3 minutes per side. 
  • Remove salmon to the side to rest a moment.
  • Add 1/2 T of coconut oil to the pan, and add the onion and garlic. 
  • Scrape the pan to remove all bits of caramelized salmon and spices.
  • Continue to cook on medium high until onion has started to soften, about 3 minutes. 
  • Add your tomatoes and turn the heat up, add the juice of half a lime, season with remaining salt and pepper. 
  • Cook for a few moments to soften tomatoes and add your hot sauce. 
  • In your serving bowl, add lettuce tossed with remaining lime juice, coconut oil and seasoned with salt and pepper. 
  • Remove sauté from the heat. 
  • Place your Salmon atop the greens and cover with the sauté. 

 

The salmon will start to wilt the greens and sauté will mix with the seasoning on the salmon and create magic. 

 

Absolutely delicious and easy, healthy meal that you can interchange with many different flavorings.

 

I hope you try this out! 

 

Cheers,

 

Chef Sean Gallagher

 

Not-so-Scary Nopales

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Not-so-Scary Nopales

Nopales can appear scary, (as a rule, I pretty much wouldn’t eat anything with thorns on it!) but they are a versatile and delicious ingredient that can be added to stews, sautés, or made into a salad.

Once you get through the thorns it’s an easy process!

Remove the thorns of the nopale (Cactus petal) with a small paring knife, or if you are really comfortable, carefully use your chefs knife to remove many at once. I like to boil the nopales to remove some of the viscous liquid inside them. After that I sauté and chill them to add to salads, or keep the nopales in the sauté pan and add in some julienne zucchini, summer squash, snap peas, also caramelized onions, and fennel. Cook until tender, add a squeeze of lime, a dash of ground cumin, and top with chopped cilantro and cotija cheese. DELISH!

I hope you pick up Nopales next time you’re at the grocery and are feeling adventurous! 🙂

Cheers

Sean Patrick Gallagher

Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher