Tonight we decided to start to work toward emptying all of the frozen foods out of our freezer; it’s really out of control. We picked up a large bag of frozen scallops at Costco last week, so tonight was a great night to experiment. I looked around at new and old scallop recipes, but I really wanted to go in a different direction. Here is how it went down.
- 2 tbsp olive oil
- 2 minced cloves of garlic
- 1 tsp red pepper flakes
- 1.5 lb scallops (10-12 large)
I heated the garlic and red pepper flakes in the olive oil over medium-high heat in my cast iron skillet. While I typically enjoy using the skillet, next time I’ll stick with a more traditional pan (the clean up was not a good time).
Once cooked down a bit, I added in the scallops. Two minutes per side, and then took off to rest.
So, instead, I chose to roast my own chopped tomatoes (…perhaps I should have diced them) and I made fresh salsa. Here’s more or less what I started with:
First, I roasted approximately 2 and 1/2 large tomatoes (they were actually left over from another recipe)…
While those were roasting, I turned on the crockpot to low and I worked on making a fresh salsa: 2-3 (small to medium sized) Roma tomatoes, some cilantro, fresh lime juice from half a lime, and 1 little red chili. It wasn’t my best salsa (in fact, my best and favorite to make is a pineapple-mango salsa, but that’s for another day). I had forgotten I’d need to make salsa from scratch and wasn’t prepared to do it; so that concoction was the best I could come up with given what I had in the house. I diced/blended it all really well in the Ninja.
Next, I sautéed 1 green bell pepper, 1 jalapeño and 1 onion (both of which received a quick pulse in our Ninja) with a splash of olive oil…
I put the homemade salsa and the onion-pepper mix into the crockpot. I didn’t put the roasted tomatoes in right away because I know they could overpower the overall dish, so I waited until the end to see how things turned out.
Then, I lightly browned about 2 lbs of ground beef with four good-sized cloves of garlic. We like are garlic, so the bigger the cloves the better. 😉 When that was ready, I strained out the excess grease and scooped the ground beef-garlic mix into the crockpot.
(It’s at this point that I would usually cook up 4 slices of bacon and 6 smallish sausages. But we haven’t found bacon or sausage that’s Whole30 friendly, so those didn’t go in this time.)
Brent then came over to help evaluate the situation. We agreed to add about half of the roasted tomatoes to the crock pot.
Next, he put in the spices. I almost always make the chili, but he always puts in the spices for me 🙂 Here’s what we used:
- 1 tbsp chipotle chili pepper
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp chili powder.
We gave it a good stir and then let the crockpot sit overnight on low.
Tonight’s dinner was a really quick and easy preparation of tilapia and asparagus. It was a long day and we just wanted something thrown together that would be as hands-off as possible. This is what we came up with:
- 4 tilapia filets
- 1/2 tsp curry powder
- 2 tbsp ghee
- 1 tsp fresh torn dill
- 1/4 tsp garlic powder
- Pre-heat oven to 350ºF
- Melt ghee in a small bowl and add in curry, dill, and garlic powder.
- Place tilapia on stick-free baking sheet.
- Paint tilapia with ghee mixture.
- Bake for 12-15 minutes, until it easily flakes with a fork.
Taking a point from Mark over at Mark’s Daily Apple, I decided to try my hand at making my own naturally fermented pickles. I tried the recipe he mentioned but then also tried to take my own spin on it. Here’s my recipe:
- 1 1/2 cups filtered water
- 2 tbsp kosher salt
- 2 crushed cloves of garlic
- 1 tsp peppercorns
- 1 tsp red pepper flakes
- 2 halved jalapeño stuffed olives (Santa Barbara Olive Company)
- 5 small cucumbers (ends cut)
- 5 sprigs of dill