The Pescatarian Life

Hey there! I'm still living and enjoying the pescatarian life! It's not always easy, especially when you get the side eye for not eating chicken. But I'm enjoying the positive outcomes from choosing this lifestyle so I'm going to stick with it as long as I feel like it. I actually did this once before when I was in grad school for almost a year. Right now, I'm at 3.5 months.

A few of you have asked about my shrimp, red pepper, and potatoes packet. That was one of the easiest things that I have ever made. I took some frozen shrimp (I have fallen in love with the Trader Joe's brand pictured). Then I just cut up some red peppers and potatoes, seasoned everything with a little pink sea salt and pepper, and drizzled some olive oil over everything. I added just a little Earth Balance (you can add butter if you like) to the potatoes. Baked in the oven at 425 for a few minutes and then voila! 

Here's a more precise breakdown:

Ingredients

• 1 1/2 pounds large shrimp, peeled, deveined and tail off (Can be frozen or fresh shrimp, at least medium size)
• 1 pound baby red potatoes, cut into thin slices
• 2-3 tablespoons olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves (optional)

Instructions

• Preheat the oven to 425 degrees
• Cut four sheets of foil, about 12-inches long. Divide shrimp and potatoes into 4 equal portions and add to the center of each foil in a single layer. (Note: In the picture it is all in one piece of foil, I don't recommend that)
• Fold up all 4 sides of each foil packet. Add olive oil, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
• Place foil packets on a baking sheet lined with foil and cook until just cooked through, about 15-17 minutes.*
• Served immediately, garnished with parsley, if desired.

Notes

*This can also be cooked on a gas grill

*You can add sausage and corn to the mix as well

This meal took no time to prep! It can definitely be good quick meal for a large group of people. 

That's it from me! Remember I'm taking requests for recipes and just general questions. 

Salud!

Reader's Request!!!

Hey there!!! Hope you're well!! Things have been non-stop on my end but I wouldn't have it any other way. I thought about writing about my roasted veggie medley (see picture) because that's been my go-to lately, but I REALLY want to hear from my readers. What are you interested in learning how to make? Need a recipe revamp? Talk to me ;)

So email me at singlesistasdish@gmail.com and tell me what you want me to write about or prepare.

Until next time........Salud!!!!!

Baked Egg Rolls

Hey loves! I'm still basking in the glow of the past week. I spent time in San Francisco and Oakland with over 100 of my Batala brothers and sisters. We performed in San Francisco's Carnaval, walked the Golden Gate Bridge, went on a tour of Oakland lead by the first Black woman in the Black Panther Party, partied on a boat, ate lots of burritos, learned Afro-Brazilian dances, and of course did a lot of drumming. I returned a little exhausted, sunburned, and jet lagged but definitely full of awesome memories. Can't wait until next year!

So, I have been craving egg rolls. Not sure why but that's what I have a taste for lately. Since it's Friday and it's a night people typically like to eat out, I thought I would share my recipe. I bake them and definitely don't miss the fried ones from the take out joints.

Ingredients

• Coconut oil or olive oil cooking spray 
• 1-12 oz package of raw (no dressings, etc) broccoli slaw (contains shredded broccoli and carrots)
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 2 teaspoon ginger paste
• 1 scallion, thinly sliced
• 2-3 cups chopped cooked shrimp (I like a lot of shrimp in mine)
• 1 tablespoon low sodium soy sauce or tamari
• Kosher salt and freshly ground black pepper
• 16 egg roll wrappers

Instructions

1. Preheat the oven to 400ºF. Lightly spray a baking sheet with cooking spray.
2. In a large pan, heat coconut or olive oil over medium heat. Once hot, add the broccoli slaw, onion, and carrot and cook until softened and translucent, about 7 minutes. Add the garlic, ginger, scallion, shrimp and soy sauce. Cook another 2 minutes and remove from the heat. Season with salt and pepper to taste.
3. To assemble the egg rolls, lay one egg roll wrapper out in front of you in a diamond shape (see picture to the right). Spoon about 1.5 - 2 tablespoons into the center of the wrapper. Fold up the bottom corner, tucking it in tightly around the filling, then fold in the sides. With your finger, dab a small amount of water on the top corner and the sides of the wrapper and roll the whole thing up to seal. Place egg rolls seam side down on the prepared baking sheet. Spray the egg rolls with coconut or olive oil.
4. Bake egg rolls in the oven for 30 minutes, flipping the egg roll to the other side after 15 minutes.

Pair this with some quick stir fry and Netflix and you are all set for tonight!

You can freeze the egg rolls once they are cool in a freezer container, separating layers with waxed paper. Reheat them in the oven at 350ºF for 8-10 minutes and they come out really crispy and tasty! 

I'll "see" you all next week! Have a good weekend!

Salud!!