Cooking at Whole Foods

So, yesterday (false) a few days ago (false) a few weeks ago (false) 4 months ago (ding ding ding, yep, it's been a looong time since I started this post!), my work team went to Whole Foods to participate in a cooking class! I had no idea Whole Foods even offered this....but they do! Before we got there, it was decided that we would do the "Pacific Rim Fusion" menu, which consists of:

Waterfall Salad

Firecracker Shrimp

Thai Chicken Green Curry


Five Spice Beef Sate

Sesame Rice


Grilled Plantains with Coconut Milk over Ice Cream

Believe it or not, I actually worked on the Five Spice Beef Sate. Obvi not my first choice, but honestly, I didn't really care too much. Anyway, unfortunately I don't have too many pictures of the "during" phase....I thought I would look like a freak in front of my co-workers if I pulled out my camera and started snapping away at the food. Well, by the time everything was almost done, I ended up doing it anyway, because I had to have some pictures!

The recipe I'm going to share with you is the Firecracker Shrimp. It was by far the best thing we had! The beef sate that I made, with the help of others, was tough and not well flavored. I mean, how could it have been? The marinade soaked in for all of 5 minutes, when it should have been AT LEAST over night! And the chicken curry....not much flavor, unfortunately. Oh, and I should mention that I did not try the dessert for two reasons: 1) Lent and 2) plantains (vom). Ok, so here's the recipe for the shrimp:

Firecracker Shrimp
-1/3 cup sliced or whole almonds
-2 jalapeno peppers, seeded and halved
-1 bunch cilantro
-6 scallions, cut into 2-inch lengths
-3 garlic cloves
-2 tsp cumin
-1/8 cup olive oil
-1/4 cup water
-2 lb medium to large shrimp, peeled and deveined
-1 tbsp olive oil (for the pan)
-1/8 cup lemon juice
-sea salt to taste

Place almonds, jalapenos, cilantro, scallions, garlic, cumin, olive oil, and water in a food processor and blend for 1 minute, until a smooth paste is formed. Marinate the shrimp in the refrigerator in a covered container for at least 1 hour in the paste (this definitely did not happen when we were cooking, and they still tasted super yummy!).

Heat olive oil over moderate heat in a large saute pan. Saute shrimp, stirring continuously for 4 minutes, until pink and opaque. Deglaze plan with the lemon juice, and season with salt.

The recipe is taken straight from the pamphlet we got from Whole Foods. Since I didn't actually make this dish myself, I can't offer any insightful hints. But the shrimp was definitely the favorite!

Ok, so clearly I haven't been blogging much in the past few months, but I'm going to try to pick it back up because I have a few more yummy recipes to share, a few scrapbooking projects, and, of course, plenty of info on my upcoming Europe trip (21 days until I leave)!!

Recipe #3: Halibut and Sauteed Spinach

Since Ryan and I are both trying out this weight watchers thing, we decided to test out a recipe that comes from the weight watchers book! There aren't very many recipes, but the halibut caught our attention! It seemed super easy to make (and it was!) and it was only 4 points per 4 oz. piece of halibut. I had been craving sauteed spinach (don't ask....I don't even know), so we found a recipe here, from foodnetwork.

Working on the spinach! Beware...it is really scary when you first put it in because the oil sprays on you!! Oh, but it was so worth it!

Sittin' in the oven, almost ready to come out! How pretty do those look?!

And yes, of course we had a bottle of Charles Shaw (aka 2 Buck Chuck) with our dinner! I don't mind if I do!

For the halibut: Preheat the oven to 350F. Spray a baking pan with cooking spray, and place the halibut on it. Then drizzle lemon juice (maybe 2 tsp per fillet) and brush on the olive oil (1 tsp per fillet). Put a thin layer of bread crumbs (1/2 tablespoon on each one) and put on the capers, salt and pepper. And that's it! Put it in the oven, and wait for 15-20 minutes!

And there you have it! It was such a quick meal to make, we were almost upset by how little effort and time it took (if that's possible)! And it definitely filled us up! So what was the total damage? Well, since our halibut pieces were 5 oz each, that part was 5 points. For the spinach, all of the points actually come from the olive oil, which is (gulp) 1 point per teaspoon. Geez. But it's okay, because I managed to make the spinach with 4 teaspoons, making it 2 points for each of us. Lastly, we had wine. Now, for the most part, wine is 2 pts per 4 oz. A bottle is about 25 oz, so that means there are 12 (ok, maybe like 12.5, but whatever) points per bottle. That give us 6 points each. So, the total comes to a mere 13 points!! Not bad for a filling meal, complete with a bottle of wine!