Tag: honey

Tamari and Honey-Glazed Scallops


I tried this recipe over the summer after receiving an email from Whole Foods that they were having a “scallops” sale, and although I haven’t tasted a lot of scallop dishes, I think this one is pretty darn good. The combination of sweet honey, salty tamari, tangy rice vinegar and hot red pepper flakes make a delicious glaze for the scallops. I recommend using a robust honey like eucalyptus or avocado to balance the strongly flavored tamari. Serve with brown rice.

Ingredients

  • 1 1/2 tbsp tamari
  • 1 1/2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp red pepper flakes
  • 1 lb large sea scallops (tough muscles removed from the side of each)
  • 1-2 tbsp extra virgin olive oil, divided
  • 1 tsp toasted sesame seeds

Directions

  1. In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
  2. Pat scallops dry with paper towels, then heat 1 tbsp oil in a large skillet over medium-high heat.
  3. Cook scallops in a single layer, flipping once, until golden brown & just cooked through, about 2 minutes per side. (Work in batches, if necessary, adding the remaining 1 tbsp oil when needed.)
  4. Transfer scallops to a large plate as done.
  5. Reduce heat to low and allow skillet to cool off a bit, then carefully add tamari-honey mixture to skillet & simmer briefly until reduced to a glaze.
  6. Return scallops to skillet and toss well to coat.
  7. Sprinkle with sesame seeds and serve.

Source: Whole Foods

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Nectarines Poached in Lavender-Honey Syrup


Are you aware of the difference between nectarines and peaches? If not, here’s a little intel on them: Nectarines can be used in the same way as peaches, and may be considered as substitutes for peaches. The only difference between peaches and nectarines is the lack of fuzz on the nectarine skin. Nectarines tend to be smaller and more aromatic than peaches and have more red color on the fruit surface. Fresh peaches provide respectable amounts of the antioxidant vitamins A and C, in addition to potassium and fiber. Nectarines provide twice the vitamin A, slightly more vitamin C, and much more potassium than peaches.

With that being said, this dessert is amazingly tasty and one you should try!

Ingredients

  • 4 cups water
  • 3/4 cup sugar
  • 3/4 cup honey
  • 2 tsp dried lavender buds
  • 6 nectarines, halved & pitted (about 1 1/2 lbs)
  • 6 cups vanilla low-fat frozen yogurt
  • Fresh lavender sprigs (optional)

Directions

  1. Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar.
  2. Stir in lavender buds.
  3. Add nectarines. Reduce heat and simmer 8 minutes or until nectarines are just tender (do not overcook).
  4. Remove nectarines from pan with a slotted spoon, reserving liquid in pan. Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly.
  5. Serve syrup with nectarines and yogurt.
  6. Garnish with fresh lavender, if desired.
Source: Cooking Light

Honey Ginger Teriyaki


I could talk about sauce/marinade all day, and personally, I tend to favor them more on the sweet side than the spicy. Here’s an easy recipe that can be whipped up in no time and add quite a nice flavor to fish, meat, vegetables and chicken.

Ingredients

  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger (use garlic press)
  • 1 tbsp garlic, minced
  • 1/4 tsp powdered onion
  • 1 tbsp ketchup
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon

Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Refrigerate in an air-tight container.

If you want an amazing store-bought teriyaki, I highly recommend East-West Specialty Sauces. My personal favorite, Sweet Ginger Teriyaki  🙂 They have some great sauce recipes on their site, so check ’em out.