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Making Meatless Meals

In honor of Ash Wednesday I thought it would be appropriate to feature some simple meatless meal options. The following recipes can be made in less than 30 minutes, but the satisfaction you’ll get from preparing such healthy and delicious dishes will last ten times as long.

SHRIMP AND ARTICHOKE SCAMPI

Ingredients:

2 tablespoons olive oil

4 large cloves garlic, minced

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can quartered artichoke hearts, drained

1/3 cup dry white wine

3 tablespoons fresh lemon juice

2 teaspoons lemon zest

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

Directions:

Heat the oil in a large skillet over medium heat. Add garlic. Cook for 30 seconds. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon zest, parsley, salt and red pepper.

Place on serving platter and garnish with additional parsley.

Serve with pasta or rice.

CLASSIC CRAB CAKES

Ingredients:

16 ounces lump crabmeat

1 roasted red pepper

1 roasted yellow pepper

1/2 yellow onion, peeled and chopped

4 ounces butter, softened

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh thyme, chopped

1 egg

1 cup breadcrumbs

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

In food processor, blend red and yellow peppers and chopped onion. Add egg and butter and combine until paste like.

In a mixing bowl, combine remaining ingredients with food processor mixture and fold together. Divide and pat into 16 crab cakes.

Heat some olive oil in a large skillet, quickly brown cakes on both sides for a few minutes.

Transfer cakes to a cookie sheet and bake for 8 to 10 minutes.

ZUCCHINI AND CARROT SIDE

Ingredients:

3 medium zucchini, julienned

3 medium carrots, julienned

1/2 cup low sodium vegetable broth (or water)

3/4 teaspoon sea salt

3/4 teaspoon black pepper

Directions:

Bring vegetable broth to boil in a skillet and reduce by half.

Add zucchini, carrots, sea salt and black pepper; cook until tender crisp.

Serve as a side to your favorite fish dish.

Related Articles:

Getting Your Greens-Simple Recipes for Meatless Meals

Stuffed Vegetables

Heart Healthy Vegetarian Dishes

Recipes for Fish Fridays

This entry was posted in Fish/Seafood and tagged , , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.