Archive for June 1st, 2009

What about those robins?   Ted took some photos today because the baby birds made their way from the safety of the nest to the table, to the yard, and into the trees. Mother Robin looked on …just in case.


Baby on the table while mother looks on, sitting on railing



Baby looks a little shaky still


Mother bird supervising the family leaving the nest

Stir Fry of Scallops, Shrimp and Apples.  Serves 2 – 4


  • 1 TBS Smart Balance (or butter if you use it)
  • 2 celery stalks, chopped
  • 1/2 lb Bay Scallops
  • 1 lb Shrimp
  • 1 lemon
  • 1/2 cup Veggie Broth
  • 2 apples, peeled, chopped
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • 1/4 tsp salt and pepper
  • 2 – 4 tsp raisins (optional)

Heat Smart Balance in frying pan over medium high heat. Squeeze 1/2 of the lemon over the scallops and shrimp, set aside.  Add celery to heated Smart Balance and cook 3 minutes.  Add the broth to the pan and mix in spices, apples, and cook 2 minutes. Add the bay scallops and shrimp. Turn heat up to high and Stir fry for 2 – 3 minutes or until shrimp is opaque. Sprinkle with juice of the remaining lemon and top with raisins, if using.


Brussels in a Spicy Peanut Sauce


Preheat oven to 400 F.  Line  9 x 13 baking dish with foil and coat bottom with olive oil.

  •  1 lb brussel sprouts, trimmed and cut in 1/2
  • 1/2 tsp turmeric
  • pinch cayenne pepper
  • 1 TBS natural peanut butter
  • 1 tsp brown sugar
  • 1 tsp tamari (or soy sauce)
  • 1 TBS apple cider vinegar
  • approx. 1/3 cup veggie broth

After trimming and splitting sprouts, put in hot water for 5 minutes. Drain and rinse really well 2 times with hot water.  Put the sprouts in a bowl. Mix together remaining ingredients in a 1 cup glass measuring cup, adding the broth to bring the mixture to 1/2 a cup mark.  Put in microwave for 2 minutes.  Pour over sprouts. Mix around to coat and put in the oven for 35 minutes.

Happy Monday night all!


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