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I was overjoyed to be offered an 8″ Ozeri Green Earth Frying Pan for review. Why you ask? Because as I have mentioned the hubby is trying to lose weight. I still want to give him tasty food to eat but being constrained to 350 calories limits how I can cook. No fats. NO FATS. So having a good quality, non-stick pan is essential.
|Image courtesy Ozeri|
What I love about this non-stick pan is that it has a ceramic coating that is free from all of those nasty chemicals (PTFE and PFOA) none of us wants to be inhaling or consuming. I LOVE the neon green color. The pan is a nice weight and well balanced; trust me – with all of the frying pans I have used in my day I know a well balanced pan. The silicone coated handle is a joy to hold and doesn’t prevent you from putting the pan into the oven. It cleans like a dream.
I really wanted to make crepes but that just hasn’t happened yet. I’m sure it will it’s just this time of year – well you know. What I did make was a seafood and orange rice salad for the hubby on one of his diet nights. He was one happy man. I will also note that I used it again the next night to cook chicken and I got a beautiful brown on the slices of breast meat but of course the camera battery was dead when I went to get photos. *sigh* So don’t believe anyone who tells you that you can’t get a nice sear with these pans. You can.
So now on to the rice salad. You have to know by now I’m a big fan of them; they are a delightful way to present different proteins. I always, ALWAYS have rice in my refrigerator. Every time I make rice I make quantities so that I have it on hand for stir fries, fried rice dishes or rice salads.
Since this recipe was designed to fit into the hubby’s diet plan everything is weighed and most measurements are in ounces. I did use a specialty flavored vinegar but a plain balsamic can be substituted. It just won’t be as sweet.
Mixed Seafood and Citrus Rice Salad
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3.5 ounces mixed seafood – I used two scallops, two shrimp and the meat from three snow crab claws
3.5 ounces snow peas and peppers
1 orange, peeled and cut into supremes (3.5 ounces)
zest from half of the orange
2 TBS Honey Ginger White Balsamic Vinegar – or use plain white balsamic. It will just not be as sweet
1/2 cup cooked brown rice
salt and pepper
Thaw the seafood if frozen. Peel and clean the shrimp if necessary.
Add the peppers to a non stick fry pan and add a little water. Cook until they just start to soften. Add the snow peas and heat through.
Mix the orange zest with the Honey Ginger White Balsamic Vinegar and set aside. Clean the crab meat from the claws and set aside.
Season the seafood with salt and pepper. Heat the non stick frying pan over med-high heat and add the scallops. Cook for about a minute and a half and then add the shrimp to the pan. Cook for a minute and turn them both. Cook for about two minutes more or just until the seafood is cooked. Remove from heat.
Cut the shrimp and scallops into quarters. Warm up the rice either in the microwave or on the stove top.
Add the shrimp, scallops, crab meat, snow peas and peppers, the warmed rice and the orange pieces to a bowl. Pour the vinegar/zest mixture over top. Gently mix. Place into your serving bowl and top with the four cashew nuts.
Hubby was very satisfied with this dish. He loved having the seafood and the orange gave it a tart/sweet flavor that he really enjoyed. The nuts added a little touch of crunch and it is certainly colorful.
I was very happy with how the Ozeri Green Earth Frying pan cooked the shrimp and scallops. It will be used quite regularly I’m sure.
Disclosure: I received a Green Earth Pan for my honest review. I also received Honey Ginger White Balsamic and snow crab claws. The post contains an affiliate link. I received no monetary compensation for this post.