Orange Ginger Shrimp with Orzo Kale Salad

Following my week away with Robin at The Wizarding World of Harry Potter, we found ourselves desperately craving something healthy. Apparently filling yours days with butterbeer, pizza, barbecue, candy from Honeydukes and actual beer leaves your body craving the precious nutrients only green things can provide (sadly, green gummy worms somehow do not count). 

Cauldron Cupcakes and Butterbeer- just two of the many treats of The Wizarding World of Harry Potter. Note: our butterbeer from a few months ago was way tastier (and far more alcoholic). Go us!

After our 6 and a half hour drive back to Charleston was finally over, we stopped at the grocery store to pick up healthy eats. The result was the incredibly delightful and rejuvenating Orzo Kale Salad. It was so good (and my body still needed so many more nutrients) that I made it again upon my return to Houston with a little protein assist from some quick and easy Orange Ginger Shrimp (since we found just eating the orzo kale salad led to further snacking).

This display in Zonko's Joke Shop accurately describes how you may feel after a vacation of eating like a kid.

Orzo Kale Salad

Adapted from Whole Foods

Servings: 8

Time: 60 minutes (inactive for 30)

The kale is taking over!

1 packet orzo

2 tbsp extra virgin olive oil, divided

1 1/4 lb heirloom tomatoes, chopped

~ 6 kale leaves (sprigs?), de-stemmed and chopped

1/2 red onion, diced

2 1/2 tbsp lemon juice

1 tbsp balsamic vinegar

3/4 tsp fine sea salt

1/2 tsp ground black pepper

1 tsp ginger, minced

1/2 cup basil leaves, torn

1. Prepare the orzo according to the instructions (usually boil in water for about 10 minutes). Then drain and run under cold water to cool.
2. Toss the orzo in a large bowl with the tomatoes, kale, onion and 1 tbsp of olive oil.
3. Whisk the remaining olive oil, lemon juice, balsamic vinegar, salt, pepper and ginger together in a small bowl and pour into the salad. Add the basil and toss again.
4. Chill covered in the fridge for at least half an hour.
5. Feel super healthy.

I can practically feel all the sugar leaving my body just looking at it.

The orzo kale salad was incredibly fresh and delicious, and it smelled awesome. The earthy, crunchy kale complimented the smooth orzo, juicy tomatoes, and powerful basil, while the acidic dressing helped pack a punch and bring it all together in a nice harmony. Overall, this is an amazing side that just needs the right protein partner to make it into a full meal. Just be careful not to let the kale take over (since I apparently have no idea how much kale actually magically generates once you cut it).

Orange Ginger Shrimp
Servings: 4
Time: 70 minutes (inactive for most)

1 lb shrimp, peeled and deveined
Juice of 2 oranges
1 tbsp ginger, minced
4 cloves garlic, minced
Salt and Pepper
Olive Oil

1. Marinate the shrimp in the orange juice, ginger, garlic, salt and pepper covered in the fridge for an hour.
2. Heat olive oil in a pan over medium heat.
3. Remove most of the marinade from the shrimp and sauté in the olive oil 2-3 minutes per side until opaque and orange.
4. Drizzle a little of the oil mix on top of the shrimp and serve.

They're just as simple as they look.

The shrimp was fairly noncomplex, but the protein needed to be to help the salad stand out. The ginger and orange exist as merely subtle hints in the background, but those traces really help it go with our acidic salad without overwhelming you. If you want to make this on its own, I'd suggest trying to turn the marinade into a glaze (add some corn starch that's mixed in well with juice/water). Really, though, you should just give in like I did as soon as I took all the fancy pics and mix the shrimp and salad together.

A more exciting action angle. Also, special shout out to Kevin's fancy display plate and to me for never returning it.

Despite its simplicity, this was an incredible meal that I look forward to having for the next several days as my body continues to detox from the vacation. Sacrificing our health for a few days was a small price to pay for a great getaway where we could feel and act like kids again, while also investing in our future (read: purchasing several wands and magic kits).

Our wands.  I can't decide whether or not I should be afraid that Robin thought Voldemort's was the coolest looking one.

The Ultimate Taco Salad

Last night's meal was Taco Tuesday at its finest. Love tacos but want to cut down on the carbs and fat some? Then try this ultimate faux meat lover's taco salad.

Ultimate Taco Salad

Time: 15 minutes

Romaine lettuce
Tortilla chips
Mexican cheese
Corn, heated
Roma tomatoes, chopped
Fake beef crumble (I recommend Morningstar)
Veggie broth
Onion
Soyrizo
Olive oil
Potato, lightly baked and cubed
Zucchini, chopped
Mexican seasoning (cumin, salt, pepper, garlic, oregano)
Crushed red pepper 
Guacamole
Tomatillo & jalapeno salsa (see below)

Double the fake meat, double the real fun.

1. First, prepare your fake meats. For the beef crumble, cook over medium heat in veggie broth with some onion and tomatoes. Make sure you boil off any excess broth once it's heated through. Sprinkle on the mexican seasoning and crushed red pepper. Mix in a little of the salsa to give it more flavor.
2. Cook the soyrizo in olive oil over medium heat with the potato, zucchini and a little bit of salsa. Soyrizo has a tendency to dry up, so stir in small amounts of veggie broth to keep this from occurring. 
3. Line the bottom of a plate with broken up pieces of romaine then top with the "meats", guacamole, corn, cheese, tomatoes, and tortilla chips. Sprinkle on some mexican seasoning and drizzle on salsa to finish.

My plating skills are improving! Except, this was highly impractical for eating.

My sister gave this salad the highest compliment. She said it would easily beat Hugo's Tacos in a Throwdown with Bobby Flay competition. Much like when my mom told me I was cool in high school, I can be certain that my family would never lie to me.

The salad really did hit all the right notes. The romaine was extremely crisp, and the two "meats" paired surprisingly well. Differences in textures of the "meats" played nicely, and the soyrizo combined with potato and zucchini was a fabulous mix. Also, the sweetness of the salsa worked great with the saltiness of the chips, so I would also recommend using this to make ultimate nachos.

Tomatillo & Jalapeno Salsa

Servings: 5

Time: 15 minutes

5 tomatillos, husked

1 jalapeno

1-2 tsp Agave nectar

1/4 cup onion

Garlic powder

Veggie broth

1. Boil the tomatillos and jalapeno in water until the tomatillos change to a dull green (about 5-10 minutes).
2. Remove the seeds from the jalapeno if desired.
3. Mix the tomatillos, jalapeno, onion, garlic powder and agave nectar in a blender. Add about an inch of veggie broth (or more depending on how chunky you want the salsa) and blend.
4. Put the salsa in a pot and keep warm over low heat, stirring occasionally. 

I was trying to improve my recipe for salsa verdes from the Huevos Benedict dish, and I definitely succeeded. The agave nectar really shines to bring sweetness to this salsa, and its slightly chunky texture is perfect for the taco salad or scooping with chips.