HEALTHY MEALS

Who You Calling Shrimp, Stir-Fry?

~ Carly Chillmon ~ Leave a comment

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There’s nothing shrimpy about this shrimp stir-fry. It’s packed with flavor and fresh veggies. It’s a quick and healthy meal that will please your family, friends, and most importantly, yourself. I find myself making this dish whenever I go a little crazy at the produce market. That’s right, vegetables can bring on a frenzy. Shrimp is the perfect protein to compliment this veggie party. It may take some time with all the chopping, dicing, and mincing, but it’s worth it. Trust me. I write bite-size blog posts and have personally eaten and approved this meal.

Shrimp Stir-Fry

Prep time 10-15 minutes, Cook time 15-17 minutes

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 green onions, diced
  • 1 red pepper, sliced
  • 2 carrots, peeled, and chopped diagonally
  • 5 oz. crimini mushrooms, sliced
  • 1 baby bok choy, chopped (separate stems from leaves, reserve leaves for last addition to stir-fry)
  • 1 teaspoon sesame seeds (1/2 teaspoon added during cooking, the other 1/2 teaspoon added before serving)
  • 1 teaspoon Chinese 5-spice blend
  • 1 teaspoon Kosher salt
  • 2 cloves garlic, minced
  • 1 heaping teaspoon fresh ginger, minced (I’ll be honest; I was out of fresh ginger so I substituted 1/2 teaspoon ground ginger.)
  • 2 teaspoons soy sauce

Directions

First step: Prep your vegetables.

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Next, heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add your carrots, red pepper, and bok choy stems and cook for 4-5 minutes, stirring occasionally. Mix in the green onions, garlic, and ginger, cooking for 2-3 minutes. Then, stir in mushrooms and let sweat for 1 minute. Sprinkle in 1/2 teaspoon of sesame seeds, the Chinese 5-spice blend, and Kosher salt. Stir to combine and cook for approximately 1 minute. Now add your shrimp, stirring occasionally and cook for 3-4 minutes (Shrimp cook quick. Don’t overcook!). Drizzle in soy sauce and add the bok choy leaves. Stir to combine, remove from heat, and sprinkle with the remaining sesame seeds.

I like to serve this stir-fry over a bed of rice, but feel free to eat as is or over a bed of fresh spinach dressed in a little olive oil and salt and pepper for flavor.

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Roasted Pork Tenderloin with Sautéed Kale, Red Pepper, and White Beans

~ Carly Chillmon ~ Leave a comment

Roasted Pork Tenderloin with Sautéed Kale, Red Pepper, and White BeansPork and Kale. They go together like rice and beans, at least I hope.

My husband has high blood pressure. I did what any good wife would do to help (note sarcasm). I Googled “foods that lower blood pressure.” Bam. Pork tenderloin, kale, red pepper, and white beans were among the foods listed to work miracles. Here is my attempt to heal through food.

Roasted Pork Tenderloin with Sautéed Kale, Red Pepper and White Beans

(Serves 3-4, Cook Time 40-50 minutes)

Ingredients

  • 1.5 pound pork tenderloin
  • 4 cloves garlic (minced)
  • 1/4 cup arugula (medium chopped)
  • 1/2 teaspoon oregano (finely chopped)
  • 1 tablespoon rosemary (minced)
  • 1 teaspoon dijon mustard
  • 1/4 cup plus 2 tablespoons of olive oil
  • 1 bunch of kale (remove ribs and cut into 2-3 inch pieces)
  • 1 red pepper (diced)
  • 1 14oz can white beans (drained and rinsed)
  • 1/2 teaspoon red pepper flakes
  • salt
  • pepper

Directions

Combine the two cloves of garlic, arugula, oregano, rosemary, dijon mustard, salt, pepper, and 1/4 cup of olive oil in a gallon-sized plastic bag. Add the pork tenderloin and coat with marinade. Seal bag and place in refrigerator for at least 3 hours.

Preheat oven to 400 degrees

Remove pork tenderloin from refrigerator. Heat oven-safe sauté or grill pan over medium-high heat. Sear pork tenderloin on all sides until golden brown. Place the tenderloin in oven and roast for 15 to 20 minutes or until the temp measures 140 degrees F. When finished, remove from oven and make sure to cover and let meat rest for 10 minutes prior to carving.

While the tenderloin is cooking, heat a sauté pan with 2 tablespoons of olive oil over medium heat. Add the remaining two cloves of garlic, red pepper flakes, and diced red pepper. Cook for 2-3 minutes, stirring occasionally. Then add kale and cook until wilted, 2-3 minutes. Add white beans and cook until heated through. Salt and pepper to taste.

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