I’m looking forward to trying a new oatmeal I found on World Pantry. 
It arrived today. The description on the box is “100% Whole Grain Milled Oats. …..extra thick for richer flavor and rougher texture than regular oatmeal.” The nutritional values are very close to the GF Steel Cut Oats. Tomorrow will be the test… I’ll let you know.
Also arriving today was our Harry and David Fruit of The Month order. We received 6 pears. I believe 2 Bosc, 2 Anjou, and 2 Riviera pears. 
I know… 2 pears missed the pic. Oh well.
As for dinner, I’m posting this recipe only in this nights blog because it definitely needs something. I’m thinking something to sweeten it. My ideas are maybe bay scallops instead of sea, the smaller ones are sweeter. Possibly some honey mustard in the peanut butter sauce. Maybe brown sugar mixed in with the 5 Spice Powder. Not all those changes but one or two anyway. Maybe less 5 Spice and less curry?
It was an inspiration from the Foodnetwork.com and Rachael Ray. She’s been with me a lot today because when I was on the ET this morning, her shows were on. First where she visits all those delicious restaurants, then where she hits vacation spots and eats on $40. a day.
This recipe was changed from her original version… maybe that’s the whole problem! After all, she is the experienced chef!
Peanut – Curried Veggies with 5 Spice Shrimp and Scallops Like the color? I thought it looked “curried“.
3 Servings.
- 2 tablespoons olive oil
- 2 TBS Lemon juice
- 1 tsp minced garlic
- ½ tsp ginger
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- 6 cherry tomatoes
- ½ cup broccoli florets
- 1/4 teaspoon crushed red pepper flakes
- 1 TBS creamy peanut butter
- 1 TBS tamari dark soy sauce
- 1 rounded tsp curry powder
- ¼ cup white wine (or water or broth)
- 2 tablespoons five-spice powder
- 12 large precooked shrimp, peeled and deveined
- ½ lb sea scallops, (the big ones) rinsed and dried.
Pour 1 TBS lemon juice each over shrimp and scallops. Keep separated.
Heat a large, cooking pan over medium heat with 1 tablespoons olive oil. Add garlic, ginger, red bell pepper, green pepper, tomatoes, broccoli, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in curry powder. Turn down the heat to low. Add a ¼ cup white wine (you could use water). Let sit on low heat.
Heat skillet over med-high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 1/2 TBS of oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side, 1 minute. Remove shrimp to a plate and set aside. Add another ½ TBS of oil to the skillet and let come to heat. Add the scallops and sear on both sides until opaque. Add shrimp back in with scallops, turn heat off and turn veggies onto dinner plate. Top with shrimp and scallops.
Nutritional Estimates per serving: 262 calories. 13 g Fat. 101 mg Cholesterol. 10 g Carbohydrates. 24 g Protein.
Ted has gone to play with the Subaru GPS… I may not see him until morning! Shane is busy with a chewy bone. I’m going to relax and enjoy the evening. Hope you can as well.
