Surimi (Imitation Crab Meat) Mock Sushi Bowl

Course: main meals

PointsPlus™ Value:    6
Servings:  1

Preparation Time:  15 min
Cooking Time:  0 min
Level of Difficulty:  Easy

Not much cooking involved. Easypeasy. Not sure why it’s 6 points., but it’s healthy.

I know it’s not real sushi, nor in a bowl, but hey… whatever.

Ingredients:

•  2 cups cabbage, finely sliced  
•  1 small carrot, diced very small (or two baby carrots)
• 1 tsp onion, grated
• 1 tsp carrot, grated
• 1 tsp fresh ginger, grated
• 1 tsp fresh garlic, grated
• 1 tsp Sriracha (more if you like it hot)
• 1 mushroom cap, sliced thin
• 1/4 medium English cucumber, diced very small
• 1 tbsp sweet pepper diced.  (about 1/8 of a small red pepper)
• 2 oz imitation crab, sliced thin or shredded  
• 1 Tbsp Pickled Sliced Ginger, minced (Gari)
• 1 Tbsp rice vinegar  
• 1/8 tsp toasted sesame oil  
• 1 tsp sesame seeds  
• 1 scallion, sliced thinly (diagonal)  
• 1 tsp reduced-calorie mayonnaise  
• 1 tsp wasabi, prepared
• 6 snow peas, sliced thin  
• 2 tsp tamari sauce   

Instructions:

To begin the dressing, in a small bowl mix the rice vinegar with grated onion, garlic, carrot and ginger.  Let that sit while you prepare the rest of the ingredients.

Slice the cabbage as thin as possible (you can option to dice it). Next prep the veggies by dicing, as small as possible, the carrot, cucumber and red pepper. Julienne the snow pea pods. Quarter and slice the mushroom (you can use any mushroom you want). Put those veggies in a bowl and mix them together.  Next slice the scallion on the diagonal into small pieces, put aside. Chop, slice or shred the Surimi (imitation crab).

To build the salad, plate the cabbage on the bottom, add crab and diced veggies and spread evenly over the cabbage.

In the same bowl you have the rice vinegar and grated veggies; add the wasabi, tamari and sesame oil, Sriracha and mayo. Mix the dressing to incorporate those ingredients. Mince the pickled ginger and add to finish the dressing.

Pour dressing over the salad and mix thoroughly. Finish off with the sesame seeds and scallions over the top.

Orzo Pasta Salad with Baby Spinach and Pine Nuts

Ingredients:

• 1 package triple washed baby spinach
• 1/4 cup pignolis (pine nuts),
• 1/3 cup Marukan seasoned rice vinegar
• Fresh Chives, for garnish
• 1 lemon (optional)
• 1 tsp sugar (optional)
• 2 large garlic cloves, minced
• 1/2 cup good olive oil
• 1 1/2 teaspoons Nature’s Seasons
• 15 leaves or about 1 ounce fresh Basil (not dry)
• 1/2 teaspoon freshly ground black pepper
• 1 pound Orzo pasta

For the dressing:

• 1/3 cup Marukan seasoned rice vinegar
• 1/3 cup good olive oil
• 1 1/2 teaspoon Nature’s Seasons
• 1/2 teaspoon freshly ground black pepper

 

You will need: 

• 1 package triple washed baby spinach, rinsed again
• 1/4 cup pignolis (pine nuts), toasted
• 2 large garlic cloves, minced
• 15 fresh basil leaves, cut into julienne
• 1/4 cup remaining olive oil
• Fresh Chives, approximately 2 tbsp chopped
• 1 lemon (optional)

 

Preparation:

In a large stock pot cook the orzo in boiling salted water for 6-7 minutes, until al dente.

 

While the water is getting up to temperature, place the pignolis (pine nuts) in a small skillet an over medium heat to toast.  Be very careful to keep an eye on the pine nuts, they can turn from toasted to blackened in seconds. Remove pine nuts from the pan and into a bowl to cool.

 

Meanwhile, mince your garlic and combine with 1/3 cup of the olive oil in a cold pan. Over very low heat cook the garlic until lightly colored (or you start to smell the garlic perfuming), then remove the pan from the heat and pour contents into the dish or bowl you will use to mix your dressing.

Wash the package of baby spinach. After the noodles have cooked, drain, rinse and transfer to a large serving pasta bowl adding the baby spinach.

 

For the dressing, combine the rice vinegar, cooked olive oil and garlic, Nature’s Season, and pepper. Add to the pasta bowl and let cool to room temperature.

  

Once the pasted has rested for about 30 minutes (or so) add the chives, pine nuts (you can chop these up if you want) and basil. If you see the pasta looks dry, add remaining 1/4 cup of oil (to freshen). Check the seasonings, and serve at room temperature. *You may add the optional lemon juice at this point or replace the rice vinegar completely with 1/3 cup of FRESH lemon juice. If you decide to replace the rice vinegar with lemon juice, you will need to add 1 tsp of sugar to your dressing mix.

Short Grain Brown Rice Risotto with Bacon & Mushrooms

Let me know what you think…

Ingredients:

• 2 strips (2 ounces) low sodium bacon
• 2 tbsp reserved bacon fat
• 2 tbsp extra virgin olive oil
• 2 oz. porcini or shitake dried mushrooms
• 1 lb portabella or crimini (baby portabella) mushrooms, chopped.
• 2 fat cloves of garlic, minced or pressed
• 2 med shallots, diced
• 2 stalks celery, diced
• 1 med carrot, diced
• ½ cup white wine
• 2 tbsp sweet unsalted butter
• 2 cups short grain brown rice
• 6 cups low sodium chicken stock
• 2 cups of water
• ¼ cup Chopped Parsley
• 1 tsp Chopped Rosemary bottled (double if fresh)
• Salt & Pepper

Preparation:

Covered, heat chicken stock & water, in a med. sauce pot, to a very low simmer.  Meanwhile cut bacon into small pieces and cook in 5 ½ quart skillet, until crisp. Remove bacon and allow draining, on a paper plate or towel.  Reserve 2 tbsp of the rendered bacon fat. Using the same skillet add the shallots, carrots and celery. Season with salt and pepper to taste (remember we will be adding sodium from stock, bacon and parmesan cheese). Sauté over med heat for 3-4 minutes until they start to get translucent, add mushrooms and continue to sauté another 5-7 minutes (once liquid has evaporated). 

Take vegetable mixture out and set aside.  In the same skillet bring the 2 tbsp of rendered bacon fat up to medium heat and add short grain rice. Sauté for a few minutes, once you start to smell a nutty fragrance temporarily remove the skillet from the heat and add wine. Stir wine and rice until the liquid evaporates. Stir in one cup (usually 2 ladleful) to start off the process. Turn the heat down to a simmer and keep adding ladlefuls of stock gently stirring and pulling the starch out of the rice. Allow each ladleful to be absorbed before adding the next. Only use a heat resistant spatula or a wooden spoon.

Brown rice is slower to cook than regular rice. So you have plenty of time. Now you can take the hydrated mushrooms out of the liquid and chop them up. Add the mushroom liquid to the skillet when adding the next ladleful of stock.

Once you have added approximately half of the stock (about 15-20 min.), add the hydrated mushrooms, the previously cooked vegetables, the mushrooms, rosemary and the bacon. Continue adding ladlefuls of stock until rice is just al dente about 30-45 minutes. (It could be more or less depending on size of skillet and temp).

Remove the Risotto from the heat to finish. At this point make sure there is a little bit of liquid in the skillet. Melt butter into the Risotto, add parsley and parmesan cheese. You may need to add a little more stock to if it’s not creamy enough (NOT STIFF & CLUMPY).  Cover the rice and allow it to sit for a few minutes.

When serving, drizzle “EXTRA” virgin olive oil; and maybe a little more parsley and if you must… parmesan cheese over the top.