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Posts Tagged ‘olive oil’

Seared Scallops / Food Network

Seared Scallops

Recipe courtesy Alton Brown, 2005

Total Time:
8 min
5 min
3 min
4 servings
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1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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Pork and White Bean Casserole

Recipe from Whole Foods

  • 8 thick slices bacon, chopped
  • 1 dried hot chorizo sausage, cut into 1/4-inch slices
  • 2 medium bone-in pork chops, meat cut into 1/2-inch pieces, bones reserved
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup finely chopped leeks
  • 3 cups cooked white beans
  • 3 cups low-sodium chicken broth (gluten-free, if desired)
  • 2 bay leaves
  • 1 teaspoon Spanish sweet paprika (optional)

In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Remove bacon pieces and reserve. Add chorizo to the pot and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork meat with salt and pepper, then add to pot and cook for about 5 minutes, or until slightly browned. Remove and reserve.

Discard about half of the fat in the pot, being careful not to remove any solids. Add oil, onions and leeks and cook until translucent but not brown, about 6 minutes.

Place 1 1/2 cups of the beans in a blender along with 2 cups of the broth and blend until smooth. Add bean puree, bay leaves, remaining 1 1/2 cups beans, bacon, chorizo, pork meat, pork bones and remaining 1 cup broth to pot and cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add paprika and season with salt and pepper.

Reduce heat to low, and cook, uncovered, stirring occasionally, for another 20 minutes. Remove and discard bay leaves and pork chop bones, then ladle into bowls and serve. Garnish with a drizzle of olive oil, if you like.

Spiced yogurt chicken

Spiced yogurt chicken

I had a friend in California who made a spiced yogurt chicken dish for our book club once and it was truly memorable.  This dish is from Alana Kellogg’s fantastic blog, Kitchen Parade.  Let us know how it turns out.

Prep time: 10 minutes
Then marinate: 20 minutes
Then grill or pan-cook: 15 minutes
Serves 8
    • 1 cup low-fat yogurt or Greek yogurt
    • Zest and juice from a lemon (about 2 tablespoons)
    • 1 tablespoon olive oil
    • 2 teaspoons salt
    • 1 tablespoon chili powder
    • 3/4 teaspoon cumin
    • 3/4 teaspoon coriander
    • 3/4 teaspoon black pepper
    • 1/4 teaspoon cinnamon


    • 2 pounds skinless, boneless chicken breasts, cut into 8 pieces



  • 1 cup low-fat yogurt
  • Zest and juice from a lemon
  • Fresh cilantro (or parsley or chive), chopped

In a large bowl, whisk together all ingredients except the chicken. Stir in the chicken, coating well. Marinate at room temperature for 20 minutes.

Stir together sauce ingredients.

Grill or pan fry (no additional fat is necessary) chicken until just cooked through, about 10 – 12 minutes.

Serve hot with a green vegetable and a salad. Leftovers are good cold as is or sliced for sandwiches.

From Ina Garten Food Network

Brussel sprouts are a yummy cold weather vegetable.  I like to braise first on the stove top then put them in the oven to caramelize.  Yummy.



  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper



Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


End of Summer Pasta

End of Summer Pasta

Photo and Recipe courtesy: My


  • 1 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 6 cloves garlic, peeled and minced
  • 1 1/2 pounds boned, skinned chicken breast halves, rinsed
  • 1 pound zucchini
  • 2 red bell peppers (12 oz. total)
  • 2 portabella mushroom caps (7 oz. total)
  • 1 red onion (12 oz.)
  • 1 package (1 lb.) dried penne pasta
  • 1 1/2 cups freshly grated parmesan cheese
  • Salt and fresh-ground pepper
  • 1/2 cup slivered fresh basil leaves


  • 1. In a bowl, whisk together 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. Reserve 1/2 cup marinade for basting vegetables; pour remaining into a 1-gallon zip-lock plastic bag. Cut chicken lengthwise into 1-inch-wide strips and add to bag. Seal bag and turn to coat. Chill about 45 minutes.
  • 2. Meanwhile, rinse zucchini, bell peppers, and mushroom caps. Slice zucchini lengthwise into 1/4-inch-thick strips. Stem and seed bell peppers; quarter lengthwise. Peel onion and slice crosswise into 1/4-inch-thick rounds. Brush vegetables with reserved marinade.
  • 3. Cooking in batches if necessary, lay vegetables and chicken (discard marinade) on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until vegetables are slightly charred and chicken is no longer pink in center of thickest part (cut to test), 6 to 10 minutes total. Let cool a few minutes. Chop vegetables and chicken into 1-inch pieces.
  • 4. Meanwhile, in a 6- to 8-quart pan over high heat, bring 4 quarts water to a boil. Add pasta, stir, and cook, uncovered, until barely tender to bite, 9 to 13 minutes. Drain.
  • 5. In a large bowl, mix pasta with remaining 1/3 cup olive oil, parmesan cheese, half the chopped vegetables and chicken, and salt and pepper to taste. Top with remaining vegetables and chicken. Garnish with sliced basil.

Lea Black, North Tustin, CA, Sunset