Day 357–NC Seafood Casserole

I wanted to post this recipe yesterday, but I was pulled into the swirling vortex of holiday shopping known as “the mall”. It was exhausting, but I did finally finish up the last bits of Christmas shopping on my list. I did do a good amount of local shopping, but I couldn’t avoid the mall entirely. I need to plan better next year.

This seafood casserole is a passalong recipe from a volunteer at a previous job. I’ve made it every Christmas Eve for the past 12 years and it has become part of our Christmas tradition. It is very good, very rich and not what I would call healthy food. This year, we are using as many fresh, local ingredients as we can, including all of the seafood.

1 cup rice
1 egg, lightly beaten
1/3 cup chopped fresh parsley
1/3 cup unsalted butter
1 onion, peeled and diced
3 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 1/2 cups chopped celery
1 Tbsp. chopped fresh dill
Salt and pepper to taste
1 pound scallops
1 pound raw shrimp
1 pint shucked oysters (you can omit if you really don’t like them)
1 pckg. frozen fake Krab
1/4 c. all purpose flour
1 1/2 c. milk
1 8 oz. pckg. cream cheese
1/4 tsp. dried thyme
1 1/2 cups fresh bread crumbs or crushed butter crackers
2 Tbsp. butter, melted
Chopped fresh parsley
Lemon for serving

1. Cook rice according to directions. Stir in egg and 2 Tbsp.of the parsley. Set aside.
2. In a large skillet, melt 1 Tbsp. of the butter over medium heat. Add the onion, carrot and celery, stirring occasionally. Cook for 3-4 minutes or until vegetables are soft.
3. Stir in 1/2 tsp. of dill and salt and pepper to taste. Transfer vegetables to a large bowl.
4. Wipe skillet clean. Pour 2 cups of water in the skillet and bring to a gentle simmer over medium heat. Add scallops and poach until just opaque, about 3 minutes. Remove scallops and add to the bowl.
5. Poach shrimp in the liquid for about 3 minutes or until pink. Remove shrimp to the bowl.
6. Poach the oysters in the liquid for about 2-3 minutes. Remove oysters and add to the bowl.
7. Reserve 1 cup of the poaching liquid and discard the rest. Wipe the skillet clean.
8. Chop the Krab into bite sized pieces and add to the bowl.
9. In the skillet, melt the remaining butter over medium heat. Whisk in flour and cook, whisking constantly for 2 minutes. Do not let flour brown.
10. Gradually whisk in reserved poaching liquid and milk. Cook and stir for about 5 minutes, until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme and cook an additional 3-5 minutes until cheese has melted and sauce is smooth.
11. Stir sauce into the seafood mixture along with remaining parsley.
12. Line bottom of a greased 13 x 9 baking dish with the rice mixture.
13. Pour seafood mixture on top of rice. (At this point, you can cover and refrigerate up to 2 days)
14. Mix bread crumbs or crushed crackers and 2 Tbsp. butter. Sprinkle over the casserole.
15. Bake at 350 degrees for about 50 minutes or until heated through and topping is golden and crunchy. Garnish with parsley and lemon wedges.

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Day 126–Starting Week 18–Budget and Menu

Our weather this spring is just plain ol’ wonky. Last weekend was in the upper 50s and by Tuesday it was over 90. So things are a little confused when it comes to crops. The chilly weather slowed things down and then the hot, dry weather pushed some greens to bolt. Still, we have a lot to choose from and starting this week we will even have blueberries! Spending was on budget this week at $99.78, thank goodness, although we do have two fewer meals this week. Ellie and I will be heading out with our girl scout troop to a Hunger Games campout (no actual fighting to the death allowed, of course) so we’ll be eating around the campfire instead of at home. Tom will be fishing, so no one will be home eating! Our weeks are getting so busy and juggling eating our precious veggies is getting to be a challenge. I’m thankful that our Produce Box gives us the option of skipping a week, although we haven’t had to do that yet.

Budget

  • Locals Seafood (scallops, flounder): $40.00
  • The Produce Box (blueberries, strawberries, broccoli, bok choi, onion, carrots, tomato): $23.00
  • Melina’s pasta (spinach fettucine): $6.00
  • Trader Joes (soy milk, frozen mango, peanut butter, lemons, baby zucchini): $26.78
  • Water Oaks Farm (eggs): $4.00

Here is what we’re having this week!

Menu

  • Sunday–Spinach fettucine with scallops and fresh peas, salad
  • Monday–Cornmeal dusted grouper, stir fried kale, baby zucchini
  • Tuesday–Egg salad sandwiches, carrots
  • Wednesday–Scrambled egg tortillas
  • Thursday–Spicy peanut vegetable stir fry over whole wheat cous cous
  • Friday–camping
  • Saturday–camping

Day 85–Starting Week 13–Budget and Menu

The title for this week should be “how I blew my budget on fresh scallops.” We are way over budget this week at $136.40. I think that might be a record in our 13 week journey so far! How did we go so far afield this week? Well, there are two reasons (really, three, but I’m not counting my lack of self-discipline):

  1. We ran out of several staple ingredients (flour, organic sugar, butter, vanilla, olive oil) and stocking up the pantry added to our weekly bill. Because I don’t track how these ingredients are used, I don’t cost them out over the weeks so they are reflected in this week’s budget.
  2. Locals Seafood had the year’s first fresh caught jumbo NC scallops. I caved. At $22/lb they were definitely a splurge. I also increased the amount of fish I ordered since we are all big fish eaters and I seemed to have disappointed faces when all the fish was gone.

Here is how our budget worked out for the week:

  • Locals Seafood (fresh NC scallops, fresh NC striped sea bass): $63.00
  • Heaven on Earth Organics (broccoli, swiss chard, onions): $13.00
  • Trader Joes (frozen fruit, Ezekiel bread, organic sugar, vanilla, cinnamon, organic lemons, soy milk, sardines, pasta): $50.40
  • Singing Turtle Farm (whole wheat pastry flour): $10.00

That is a whole lotta money. I’ll be under control more next week 🙂 What are we having this week for such a large sum? Here’s the menu:

  • Sunday–fresh caught NC jumbo scallops and lemon zest served on lemon pepper pasta; lemon blueberry pound cake
  • Monday–Pasta con sarde (pasta with sardines), salad
  • Tuesday–Scrambled egg Florentine
  • Wednesday–leftovers
  • Thursday–Pan seared rockfish (striped bass) over greens w/roasted carrots
  • Friday–leftover fish, broccoli and salad
  • Saturday–Pizza

So, austerity it isn’t, but a special feast every once in a while isn’t so bad, is it? With the exception of the pound cake, at least it is all low-fat and healthy–and at least the pound cake is homemade with whole wheat, locally milled flour and not store-bought. But still, when I look at our weekly budget, I’m seeing a lot of rice and cous cous in next week’s menu 🙂

 

 

Day 57–Starting Week 9–Budget and Menu

English: Romaine lettuce (Lactuca sativa var. ...

We had settled into a good routine for market shopping and ordering from local farmers. Until this week. With a sick child and busy work week, it was difficult to make time for the farmer’s market and I was tempted to just bag it and do my shopping at the grocery store. But, I didn’t. Can’t say I shopped with a glad heart this weekend, but I know I’ll be glad once we start cooking. We have lots of great eats this week. Our NC fishermen were catching a lot of swordfish, so we’re trying that along with NC scallops. Lettuce is making a strong comeback, so we will also be having more green salads with fresh lettuce and cucumbers. As for our budget we hit right at the mark this week, just four dollars over our $100 goal. Some items like flour will cover us for several weeks, so that’s good. Here’s how it broke out:

  • Farmhand food (meatbox pork tenderloin): $15
  • Locals Seafood (swordfish steaks and scallops): $40
  • Hillsborough Cheese Company (Greek yogurt, pimento chevre): $8.00
  • Coon Rock Farm (egg): $4.00
  • Misc. farmers market (lettuce, tomato, cucumber): $8.00
  • Trader Joes (frozen fruit, organic whole wheat flour, organic buttermilk, butter, lemons, white wine): 29.19
  • Great Harvest Bread Company (honey whole wheat): free with coupon

Total budget for week 9: $104.19

So, what are we having for all this? Here is our menu for the week:

  • Sunday: grilled swordfish with rosemary/white wine sauce, risotto, sautĂ©ed kale from garden
  • Monday: Cheese quiche with garden salad [Meatless Monday]
  • Tuesday: Grilled pimento cheese and Mae Farm bacon sandwiches, salad
  • Wednesday: Whole wheat pasta with scallops and lemon
  • Thursday: Soyaki pork tenderloin with stir fried greens and leftover veggies
  • Friday: Leftovers
  • Saturday: Out–dinner and symphony date night

I am seriously looking forward to the grilled pimento cheese and bacon sandwiches this week. That may be a blog post in itself! Here is to wishing you a happy and healthy week ahead!