BLISSFULLY QUICK COOKING ©

Blissfully Quick Cooking © concept is based on cooking one ingredient, in this case short-grain brown rice, and making the three delicious meals. I cook my staple ingredient on Sunday so I can quickly make these meals on Monday, Tuesday, and Wednesday. Maybe your family prefers white rice rather than brown rice, so experiment with these recipes and make something delicious tonight!

Seared Salmon with Mediterranean Brown Rice and Vegetables ©

- Salmon
Four 6 oz pieces of salmon filets or steaks
Canola spray
4 lemon wedges

-Mediterranean Brown Rice & Vegetables
2 cups cooked cold short-grain brown rice
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped shallots
2-3 cloves crushed garlic
½ cup shredded carrots
2 cups broccoli slaw or coleslaw mix
2 tablespoons hummus
2 tablespoons chopped parsley
Salt and black pepper to taste

Heat olive oil in a medium size, non-stick skillet over medium heat. Add shallots, garlic, carrots, salt and pepper. Sauté quickly for 2 minutes then add broccoli slaw or coleslaw mix. Mix vegetables together and sauté until cooked, about 2-4 minutes then remove from heat. Microwave rice on medium power for 2 minutes. Add warm rice and hummus to vegetables and mix thoroughly. Season with salt and pepper if needed. Mix in parsley and set aside.

Season salmon with salt and pepper. Spray medium size, non-stick skillet with canola spray and place on medium-high heat. Sear salmon for 3-5 minutes per side depending on the cut of salmon. Place salmon over a mound of rice and garnish with lemon wedges.

Note: Adding ½ a cup of cooked wild rice boosts the fiber and flavor.

Serves 4

Garam Masala Scallops and Corn ©

1 pound fresh bay scallops
2 teaspoons garam masala
1 teaspoon cumin
1 tablespoon turmeric
1 tablespoon canola oil
3 tablespoons finely chopped shallot
2-3 cloves crushed garlic
1 tablespoon tomato paste
1 cup coconut milk
½ cup fresh or frozen thawed corn
2 tablespoons chopped cilantro
2 tablespoons lemon juice
Salt and black pepper to taste
2 cups cooked short-grain brown rice

In a small bowl, combine scallops, garam masala, cumin and turmeric and set aside. Heat canola oil in a medium size, non-stick skillet on medium heat. Add shallots and sauté for 2 minutes. Add tomato paste, scallops, and garlic and sauté 2 minutes. Add coconut milk, corn, and mix thoroughly. Season with salt and pepper to taste. Simmer uncovered until the center of a scallop is opaque, about 5-7 minutes. Remove from heat and add cilantro and lemon juice to taste. Serve over brown rice.

Serves 4

Ginger Beef and Edamame Fried Rice ©

1 pound ground beef
4 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons peeled and grated ginger
2 tablespoons canola oil
½ medium size choppped yellow onion (about ½ cup)
2 stalks chopped celery (about ½ inch pieces)
1 medium size chopped carrot (about ½ inch pieces)
1 teaspoon peeled and finely chopped ginger
½ cup chopped zucchini (about 1-inch pieces)
½ cup shelled and thawed edamame
3 cups cooked cold short-grain brown rice
Sesame oil for garnish
Thinly sliced green onion for garnish
Salt and black pepper to taste

In a medium bowl mix beef, 2 tablespoons soy sauce, hoisin sauce and 2 teaspoons grated ginger. Set aside. In large size non-stick skillet heat one tablespoon canola oil on medium-high heat. Add beef and sauté until fully cooked, about 8-10 minutes. Remove from beef from skillet and set aside. Return skillet to medium heat, add one tablespoon canola oil, onion, celery and carrot and sauté 5-7 minutes. Add garlic, ginger and zucchini, cook until vegetables are soft and turn off heat. Microwave rice and edamame for 2-3 minutes. Over low heat add beef, rice, edamame, 2 tablespoons soy sauce, to vegetables and mix thoroughly. Season to taste with salt, pepper and sesame oil. Garnish with green onion.

Serves 4