Spaghetti with sautéed scallops and peas

I had this recipe lined up to fix for the past week but didn't get time to make it until now. It was one I was a little skeptical about only because I've never had one of the ingredients but it turned out pretty good. I don't know how often I'll make this meal but I will make it again I'm sure. The original recipe can be found on the Skinnytaste website here. 

Review: This was a 15 minute meal that was flavorful and tasty. I've never had scallops before so I didn't quite know if I would like it but I like seafood and I know it is a healthy and popular ingredient so I decided to try it. Honestly I'm not quite sure how I feel about them even after trying them but I liked them enough to try them again. They kind of tasted a little like crab so if you don't like that you probably won't like these. Then again if I overcooked the scallops without realizing it that could be why it tasted like crab. It is absolutely an ingredient I will have to work with more often so I can get used to cooking it and cooking it properly. Still, when I ate the scallops with the peas and spaghetti as one bite they were wonderful. Alone not so much, with the other ingredients pretty tasty. Seeing, though, how this really was a three ingredient meal even a novice cook should be able to make this with no problem. I used larger amounts than what the recipe calls for so I would have some for future meals. I also used mini scallops instead of the large ones so I just bought a nearly 2 pound bag of them instead of just six large pieces. Oh, and my scallops didn't brown but it might have been because they were small. Don't cook them until they get brown or you will overcook them. Still cook them the recommended length of time whether they brown or not and if you use small scallops the cooking time might actually be a little shorter.

Recipe:

• 4 oz linguini, whole wheat or low carb (I used a whole box of 100 percent whole wheat spaghetti)
• 1 cup frozen peas (I used a 16 oz. bag)
• 2 tbsp chopped parsley
• 1 tsp extra virgin olive oil
• 1 tsp butter
• 6 large sea scallops, cleaned (I used a 2 lb bag of small scallops)
• course salt (I used Kosher salt)
• ground pepper

Cook the pasta in a medium pot of boiling salted water until al dente, according to the package instructions. Add the peas to the boiling water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to the pot. Add the parsley and 1 teaspoon of olive oil. Stir, adding the reserved pasta water a little at a time. Adjust salt and pepper to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat the butter over medium flame. Cook the scallops until browned on one side, 2 to 3 minutes. Flip, cook until opaque throughout, about 30 to 60 seconds more while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over the pasta.

Chicken and turkey sausage

I've had this recipe saved for a while and finally decided to make it tonight. It's another one from the Skinnytaste website that can be found here. It's actually a fairly filling meal and simple to make. I'll certainly be making this one again especially because it doesn't require too many ingredients and doesn't take too long to make.

Review: As I mentioned above, this meal was pretty quick to make (about an hour total) and didn't require too many ingredients. The most time consuming part was chopping and cutting the vegetables and meat. The recipe calls for chicken legs and thighs, but I used boneless, skinless chicken breasts because they are healthier. I also used them because they are easier to eat with a fork whereas the other chicken pieces you'd have to use your hands, which would be messier. I also cut the breasts into pieces so they'd be bite-sized. The only things I didn't include were the scallions (green onion) and celery. I'm not a big fan of either, and while there wouldn't have been enough in the meal to make a difference, I would have had extras that I wouldn't have used. So instead of letting them go to waste I just left them out. If you like those products, though, then by all means buy them and use them. The flavor was quite savory and if you've ever had green beans, smoked sausage and potatoes, it tastes similar to that minus the green beans and potatoes. One also could describe the flavor as being similar to chicken broth or the liquid in chicken noodle soup. I also cooked brown rice with it to help make it a little heartier but it would be good just on its own. As far as ingredient amounts, I used one whole onion, one whole green pepper, two packages of chicken breast tenders and two packages of turkey polska kielbasa (instead of andouille sausage). I also made six servings of rice. The whole thing gave me seven helpings, including the one I had for dinner. The skillet almost overflowed because of it, but at least I have enough for multiple days.

Recipe:

• 2 tsp oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 14 oz. (4) lean skinless chicken thighs, with bone
• 12 oz. (4) lean skinless chicken drumsticks, with bone
• salt and fresh pepper, to taste
• 1 tbsp all-purpose flour (rice flour for gluten-free)
• 2 cups water
• 2 links (6 oz.) andouille chicken/turkey sausage
• 1 bay leaf
• 1/4 cup chopped scallion

Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring. Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables. Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice or quinoa if desired.

President Obama discusses upcoming budget proposal

President Barack Obama will release his budget blueprint for the 2014 fiscal year on Wednesday, but in his weekly address this weekend he outlined his plan ahead of the release. He said his proposal would reduce the deficit in a balanced way that not only cut spending, but also tackled entitlement reform, tax reform and made investments in education, infrastructure and research. Initial reports of what will be in his budget have been criticized from the left for cutting Social Security and Medicare and from the right for increasing taxes on the wealthiest Americans.