Ingredients for 3 servings:
Large raw peeled shrimp, tail removed- about 21
1 1/2 tblsp olive oil
1/2 tblsp butter
Asparagus cut into 1 inch pieces, about 1 cup
Sweet red bell pepper, finely chopped, 1/4 cup
1 tsp lemongrass paste
1/4 tsp red pepper flakes
2 cloves of garlic, thinly sliced
1/2 tsp ground ginger
Directions:
Put oil, butter,lemongrass paste, red pepper flakes, garlic and ginger into a large nonstick skillet and turn heat to medium. Add asparagus and sweet red bell pepper to pan. Saute for 1 minute. Push vegetables to one side of skillet, and place shrimp into pan. Turn the shrimp over after about 2 minutes and saute for another 1-2 minutes on the other side. Mix vegetables and shrimp in the pan and transfer the mix to a bowl. Serve immediately.
This amount will serve as a main dish but will require side dishes to fill out the meal. If this is the only dish served, increase the portions of the shrimp and vegetables.
Tuesday, October 27, 2009
Wednesday, September 30, 2009
Lloyd's Favorite Spinach Salad
The quantities of each ingredient are a matter of personal taste and you can just "eyeball it".
Ingredients:
Baby Spinach leaves
Crumbles of Feta Cheese
Walnut halves (a handful, give or take)
Fresh Blueberries
Red, yellow or orange sweet bell peppers, chopped
Chopped tomatoes, any kind, but I used "pineapple" heirloom tomatoes
Red onion, thinly sliced
* Optional; If desired, add pieces of pulled rotisserie chicken
* Note: in the autumn the blueberries can get expensive. You can substitute thinly sliced apple in place of the blueberries and it is just as good.
Lloyd loves this salad tossed with Rasberry-Walnut dressing and I like it with Sesame-ginger dressing. The dressing choice is yours!
This salad can be a main course or a side course.
Ingredients:
Baby Spinach leaves
Crumbles of Feta Cheese
Walnut halves (a handful, give or take)
Fresh Blueberries
Red, yellow or orange sweet bell peppers, chopped
Chopped tomatoes, any kind, but I used "pineapple" heirloom tomatoes
Red onion, thinly sliced
* Optional; If desired, add pieces of pulled rotisserie chicken
* Note: in the autumn the blueberries can get expensive. You can substitute thinly sliced apple in place of the blueberries and it is just as good.
Lloyd loves this salad tossed with Rasberry-Walnut dressing and I like it with Sesame-ginger dressing. The dressing choice is yours!
This salad can be a main course or a side course.
Tuesday, August 4, 2009
A twist on Strawberry Shortcake
Ingredients:
One Peach-Ginger poundcake (find in the bakery section of Whole Foods)
Fresh Strawberries
Whipped cream
Tia Maria
Slice strawberries in a bowl until you have a bout a cup. Add 2 tblsp Tia Maria Orange Liqueur and allow to sit 15 minutes.
Slice poundcake and place on a dessert plate.
Top poundcake with macerated strawberries and put some whipped cream on top.
DEE-Lish!
One Peach-Ginger poundcake (find in the bakery section of Whole Foods)
Fresh Strawberries
Whipped cream
Tia Maria
Slice strawberries in a bowl until you have a bout a cup. Add 2 tblsp Tia Maria Orange Liqueur and allow to sit 15 minutes.
Slice poundcake and place on a dessert plate.
Top poundcake with macerated strawberries and put some whipped cream on top.
DEE-Lish!
Quinoa and Sauteed Vegetables
Ingredients:
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
Monday, May 25, 2009
Great Miso Soup
Ingredients:
1 tsp olive oil
2 shallots, sliced thinly
1/2 carrot, sliced thinly with a vegetable peeler
2 cups chicken broth
2 tblsp white miso paste
Directions:
Saute shallots in oil until soft. Add carrots and cook until tender. Add broth, cover and simmer for 4 minutes. Add miso paste and stir until dissolved. Simmer 5-10 minutes.
Serves 2
1 tsp olive oil
2 shallots, sliced thinly
1/2 carrot, sliced thinly with a vegetable peeler
2 cups chicken broth
2 tblsp white miso paste
Directions:
Saute shallots in oil until soft. Add carrots and cook until tender. Add broth, cover and simmer for 4 minutes. Add miso paste and stir until dissolved. Simmer 5-10 minutes.
Serves 2
Carrot Soup
Ingredients:
3 large carrots
2 tblsp olive oil
1/2 cup chopped onion
1 14oz can chicken broth
1 12oz can evaporated non-fat milk
1/3 tsp ground ginger
1/4 tsp ground cinnamon
1 tblsp dark brown sugar
1 medium baking potato
salt to taste
Directions:
Peel and chop carrots. Steam carrots until tender. Saute chopped onion in olive oil in a dutch skillet over low heat until tender. Peel and boil 1 medium baking potato until tender. Add chicken broth, carrots, and potatoes, ginger, cinnamon and brown sugar to onions. Salt lightly. Simmer 5 minutes. Puree in a food processor. Return pureed mixture to the dutch skillet and stir in evaporated non-fat milk slowly, stirring over medium heat. Serve.
This soup is 195 calories per cup.
An original recipe by Sheree Thoburn
3 large carrots
2 tblsp olive oil
1/2 cup chopped onion
1 14oz can chicken broth
1 12oz can evaporated non-fat milk
1/3 tsp ground ginger
1/4 tsp ground cinnamon
1 tblsp dark brown sugar
1 medium baking potato
salt to taste
Directions:
Peel and chop carrots. Steam carrots until tender. Saute chopped onion in olive oil in a dutch skillet over low heat until tender. Peel and boil 1 medium baking potato until tender. Add chicken broth, carrots, and potatoes, ginger, cinnamon and brown sugar to onions. Salt lightly. Simmer 5 minutes. Puree in a food processor. Return pureed mixture to the dutch skillet and stir in evaporated non-fat milk slowly, stirring over medium heat. Serve.
This soup is 195 calories per cup.
An original recipe by Sheree Thoburn
Sunday, May 24, 2009
Whole Grain Pumpkin Pecan Spice Pancakes
Ingredients:
1/3 cup Quinoa Flour
1/3 cup Oat Flour
1/3 cup White Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tblsp brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1/3 cup chopped pecans, ground in food processor
1 1/2 tblsp canola oil
1 egg
1 cup pumpkin puree
1 cup lowfat milk, 1 percent is fine
Directions:
Preheat electric griddle to 350 degrees.
Whisk together dry ingredients well. Add oil, egg, pumpkin, in mixer. Slowly add milk.
Let batter sit for 15 minutes.
When batter has rested, apply non-stick spray to griddle. Pour 1/3 cup of batter for each pancake. Cook for 3-4 minutes on each side. Serve hot with a sprinkle of chopped pecans, syrup, and a dollop of whipped cream if you like. Enjoy!!
Quinoa flour can be found at Whole Foods Grocery. Quinoa is a whole protein, and high in iron!
These pancakes freeze well. Let them cool and then place between sheets of wax paper and place in a zip lock bag and put in the freezer. To reheat, just place the pancakes on a microwave safe plate and heat on high for 1 minute. They will be as moist and tender as right off of the griddle!
1/3 cup Quinoa Flour
1/3 cup Oat Flour
1/3 cup White Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tblsp brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1/3 cup chopped pecans, ground in food processor
1 1/2 tblsp canola oil
1 egg
1 cup pumpkin puree
1 cup lowfat milk, 1 percent is fine
Directions:
Preheat electric griddle to 350 degrees.
Whisk together dry ingredients well. Add oil, egg, pumpkin, in mixer. Slowly add milk.
Let batter sit for 15 minutes.
When batter has rested, apply non-stick spray to griddle. Pour 1/3 cup of batter for each pancake. Cook for 3-4 minutes on each side. Serve hot with a sprinkle of chopped pecans, syrup, and a dollop of whipped cream if you like. Enjoy!!
Quinoa flour can be found at Whole Foods Grocery. Quinoa is a whole protein, and high in iron!
These pancakes freeze well. Let them cool and then place between sheets of wax paper and place in a zip lock bag and put in the freezer. To reheat, just place the pancakes on a microwave safe plate and heat on high for 1 minute. They will be as moist and tender as right off of the griddle!
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