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A proud dietitian that I am today. Why so proud, you ask? Well, folks.. I am lucky to be apart of the first and only recipe challenge founded by registered dietitians, The Recipe ReDux . The Redux is focused on taking delicious dishes, keeping them delicious, but making them better for you– Hello, story of my life! I love that the group was founded on the belief that healthier eating should always taste delicious– DUH (again).
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Fellow Redux’ers, myself included, hope to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover– Perfect was of putting it. I think I need to have a t-shirt made.
To give you an idea of how this all works.. On the first day of each month, the moderators set the monthly theme (i.e. “whole grains highlighted” or “beyond the peanut butter sandwich” etc.) and share it with members. On the 21st of the same month, all group members post their Recipe ReDux on their blogs and include links to other members’ blogs- so, you wont only get my idea for the theme that month, but you will be able to see what the other healthy food bloggers come up with as well! Suh-Weet!!
So- here it is, my first ever (of many to come) Redux posts. This month’s theme was honey/maple. Holy moly the possibilities. I decided to go with the savory dish, rather than a dessert- just my style if you will. I’ve got to increase my tastebud’s desire for more sweet treats to share with you. I promise I will. I did have some AMAZING (green and yellow) cake balls this past weekend- in celebration of St. Patrick’s Day. That was a first- and probably (wait.. definetly) not the last. They were yum- although not the healthiest, I assume. I suppose I’ll leave them for the occasional indulgence.
Ok- back to the honey/maple Redux recipe. I decided to make a marinade for seafood using the honey as a part.
Marinades are so easy and versatile.. and go with anything. This Honey-Soy would go awesome with any kind of protein. I chose scallops- mainly because they were on sale this week for a great price. Couldn’t pass it up.
At first glance.. one may think that soy sauce is a soy sauce is a sauce.. right? Maybe not. Tamari, while yes- it is a type of soy sauce- Tamari is made with more soybeans than ordinary soy sauce, resulting in a smoother, more balanced, and complex flavor- stronger than regular soy sauce.
The ordinary variety is mixture of half wheat and half soybean.. so those following the gluten-free lifestyle should be mindful when choosing.
Be sure to constantly move, shake, stir, your pan- those little guys will burn in no time flat.
A quick prep to your scallops before throwing them in the pan.. Always, always discard the small muscle seen at the edge of the scallop. The muscle is inedible and a perfect means to destroy your scallop dish.
Ok..maybe destroy is a harsh word. They do become bitter if not properly cleaned and removed- so I suggest a onceover to make sure there aren’t any.
I don’t know about you- but I want the seafood I pay good money for to actually taste good.
You can do anything with a scallop- poach, grill, pan fry, bake..but regardless of the method you choose, keep in mind that they cook very fast and should never be overcooked as they will get rubbery and chewy. Blech.
Again- scallops=good money spent=don’t screw it up
For my simple honey-based marinade, I selected a lower sodium version of tamari (using less than I would use in a normal case of soy sauce because of the bold flavor of the tamari). The sweetness of the honey and seasoned rice vinegar is cut with Dijon mustard and a little red pepper flake.
I mixed it up in my Salad Dressing Emulsifier. Easy prep- plus a pour spout so I wont spill a drop.
At first thought of coming up with this recipe- I decided it would be a marinade. Quickly I retracted that thought and went with the glaze to ensure a much more flavorful scallop.
Here it is, my friends. I’m proud of my first Recipe Redux Recipe. Take a moment browse through the other (healthy) Honey/Maple inspired recipes!