Shogun Japanese Sushi Restaurant - Davenport, Iowa - April 2012
After much research, I can now say confidently this is my favorite place for sushi in the Quad Cities.
As Spring approaches and all the wonderful new and fresh ingredients become available, The Recipe Reduxers are incorporating them into my second challenge.
Leeks, scallions, garlic scapes, pea shoots and ramps may seem humble but they can pack a vibrant flavor and nutrition punch to just about any dish. They’re popping up in gardens and local farmers markets, and are the perfect addition to one of my favorite easy dishes.
Heat large cast iron skillet or oven-proof pan over medium-high heat. Add oil to pan. Add leeks and cook, stirring occasionally, until very soft, about 10-12 minutes. Add garlic and cook and additional 1-2 minutes.
Meanwhile, place eggs, egg whites, milk and salt & pepper to taste in a medium bowl. Whisk until combined.
Preheat the broiler. Place oven rack on highest level.
Once leeks and garlic are cooked, reduce heat to medium. Spread leeks evenly in the pan and pour the egg mixture over top. Cook over medium until eggs are mostly set, about 4-5 minutes.
Put pan under broiler until eggs are completely set about 1 minute. Sprinkle parmesan on top and return to broiler until melted, another minute. Slice frittata into quarters and serve.
This is an excellent meal for breakfast, lunch or dinner, and can easily be cooked ahead of time and reheated or eaten cold. Add a side of fruit or vegetables and a slice of whole grain toast and enjoy!
Nutritionals (1/4th of the recipe): 160 cals, 9.2g fat, 5.1g carbs, 14.3g protein
Don’t forget to visit the other Recipe ReDuxers to see what they’re cooking!
And with a delicious new lunch creation.
Mediterranean Lunch Plate
Makes 2 lunches
2 whole wheat and/or light English Muffins
6 Tbsp. hummus
4 oz - 6 oz Bag of Spinach
2 pints grape tomatoes
1 oz. feta cheese
2 tsp. olive oil
2 tsp. lemon juice
salt & pepper
Pack: English muffin, hummus, spinach, tomatoes and feta separately. Mix olive oil, lemon juice, salt and pepper in container with tight-fitting lid. Store in refrigerator until ready to eat.
When ready to eat: Toast 1 English muffin. Spread 3 Tbsp. hummus on top.
Place 1 1/2 cups (2-3 oz.) spinach and 1 pint grape tomatoes on plate. Sprinkle with 1/2 oz. feta and 1/2 of the dressing mixture.
Nutritionals per serving: 351 calories, 14.5g fat, 48.8g carbs, 13g fiber, 16.4g protein
This would be delicious on a picnic, too. Just assemble morning-of or shortly before serving!
Steamed Mussels with Garlic and White Wine Butter - Blue Cat Brew Pub - Rock Island, IL
My folks and I have been going to Blue Cat every Wednesday night for YEARS! I’ve recently discovered that they have delicious mussels. Especially delicious when paired with one of bartender Dr. Bob’s amazing cocktails.
Casa Lucas Madrid, Spain - April 2011
One of the best meals of my life. I couldn’t remember exactly what the dishes were called, but I can still almost taste them! Oxtail Meatballs & Calamari and Bacon with Squid Ink.
Calamares - Fardos de Calamares con Bacon y Mousse de Tinta de Calamar
Look healthy, flavorful and delicious! Might be a good Float Trip recipe?!
Nutritionals for one burger with cheese & guacamole, served on a Sandwich Thin: 518 cals, 26g fat, 27.9g carbs, 9.9g fiber, 46.4g protein (Remove the cheese and save 111 cals, 9g fat = 10 Weight Watchers Points +)
Zebra Restaurant - Charlotte, NC - March 23, 2012
A wonderful Bridesmaid’s Luncheon was held in this cute restaurant, complete with mimosas, wildly heavy entrees, muffins, raspberries, lovely women, tears and gifts.
Thanks to everyone for such an amazing wedding weekend for the beautiful bride, Gudrun!