Oven Roasted Shrimp Salad

Posted on August 18, 2009 by admin

Main course salads exude summer.  I enjoy salads that are of the less is more variety.  Sometimes salads are over complicated because of far too many ingredients.  This salad allows the shrimp to be the star of the show.

Oven roasting or grilling shrimp creates a far superior taste than boiling them. If its too hot to turn your broiler on, grilling the shrimp on the barbecue is in keeping with summertime vibe. This dish works well as a prelude to a barbecue or as a main course. I recommend serving it with warm crusty bread and olive oil for dipping.

Serves 4 main course

Ingredients

1 1/2 lb Shrimp (frozen and deveined works well)

2 garlic cloves minced

1/8 tsp chili powder (more if you like it hot)

1/4 tsp paprika

2 tbsp olive oil

salt and pepper to taste

4 oz yellow or red grape tomatoes

1/8 cup sliced green onions

7 oz butter leaf lettuce

Method

Preheat broiler on high.  In a medium bowl add shrimp, garlic, chili powder, paprika and olive oil.  Toss lightly then place on baking tray and under the broiler.  Broil shrimp for 2 minutes then toss with tongs and continue to cook for another 2-5 minuets or until shrimp is firm and pink.

Arrange lettuce, tomatoes and green onions on plates then pile warm shrimp in the middle.  Serve immediatly with or without dressing of your choice.

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Aubergine/Eggplant Parmesan

Posted on June 1, 2009 by admin

In all honesty until now I have never made Egg Plant Parmesan before.  I was inspired to give it a try after enjoying a pizza with a fried eggplant topping at a restaurant in San Francisco.  I devised this recipe from about ten others using what I thought was true to the dish but keeping it simple.  Many recipes call for coating the eggplant slices then frying in oil.  I went with baking the coated slices instead of frying one because it’s healthier and secondly I loath cleaning oil splatter.  I enjoyed discovering this dish and best of all eating it.

Serves 6

Ingredients

2 large egg plants

1 large egg

1cup/8floz milk

1 cup flour

1 1/2 cup bread crumbs

4 oz grated Parmesan Cheese

8 oz grated mozzarella Cheese

1 26oz jar tomato basil Sauce

Salt & pepper to taste

Method

Wash and peel egg plants.  Slice into 1/2 inch slices, sprinkle with salt and layer slices in a strainer/colander with a heavy bowl or cookbooks on top to apply pressure.  Let sit for at least 30 minutes.

Preheat oven to 450°F/250°C.  Spray or brush two large baking sheets with oil.

In a large shallow bowl whisk egg and milk together.  Set up a dredging station by placing both flour and breadcrumbs onto separate plates.  (I like to use paper plates for quick clean up.)  Begin dreading the eggplant slices first in flour then the egg wash and finally the bread crumbs.  Place on baking sheet and repeat until all slices are coated.

Bake for 10-12 minutes until slices are golden brown and slightly soft in texture.  Turn oven down to 325°F/150°C.

In a baking dish begin layering eggplant, sauce and cheese.  Bake for 25-30 minutes until cheese is golden brown and bubbling.  Once dish is removed from the oven allow to rest 15 minutes before serving.

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Fragrant Pork and Rice Bowl

Posted on March 9, 2009 by admin

I adore the simplicity of this recipe.  I also  enjoy the pocket friendly  aspect at my total cost of $1.20 a portion.  I used brown rice but you can use any kind of rice that you enjoy.  I suggest omitting the fresh chopped cilantro/coriander if freezing.  It is better to wait until after reheating from frozen to prevent it from turning brown.

Serves 6

Ingredients

4-6 good quality pork or chicken sausages

1/2 onion, finely chopped

2 garlic cloves, minced

2 tsp ground cumin

140g/5oz brown rice

2cups/16floz vegetable or chicken stock

400g can chopped tomatoes

2 tbsp chopped fresh cilantro leaves

Method

Preheat oven to 400°F/200°C.  Slice sausages on cutting board about ¾ of an inch in thickness.  Place sausages on baking tray lined with foil for easy clean up.  Bake for 12-15 minutes until no longer pink in middle or a temperature probe reads 160°F/70°C.

In a large pan over medium heat add olive oil then sauté onions and garlic until soft.  Add cumin and rice, cook for a minute further.

Next, add the canned tomatoes and stock, bring to a simmer.  Cover with lid and cook for as long as the rice package instructions reads.

Once rice is cooked you may need to add some water to the mixture to then add sausages to the pan and sprinkle with fresh cilantro before serving.

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Vegetable Scottish Broth Soup

Posted on January 18, 2009 by admin

Scottish Broth Soup is habitually served in Scottish coffee shops and cafes.  The recipe dates back hundreds of years and traditionally it is made with lamb or beef but, a vegetable version is served more often than not.  My husband has fond childhood memories of tucking into a warming bowl of his Granny’s homemade Scottish Broth.

Makes 4 pints or 2 Quarts of Soup

Ingredients

4 pints chicken or vegetable stock

2 oz, 1/4 cup lentils

2 oz, 1/4 cup barley

2 oz, 1/4 cup split peas

6 oz, 1 cup, peeled & diced rutabaga (swede) or turnip

3 oz, 1 cup sliced leek

2 medium peeled & diced carrots

1 diced medium onion

salt & pepper to taste

1 oz butter

2 tbsp fresh chopped parsley

Method

Place lentils, split peas and barley in a strainer and run under water.

In a large pot sweat diced onion with the butter but do not brown.  Add rutabaga, carrots, barley, peas, lentils and stock.  Simmer over a medium heat for 30-45 minuets until carrots and rutabagas are soft when pricked with a fork.

Add in sliced leeks and simmer until soft.  Taste, add seasoning if needed.

Sprinkle in fresh chopped parsley and get tucked in!

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Bacon Spinach Tomato Sandwich (BST)

Posted on January 6, 2009 by admin

January is an economically pressing time for any of us.  I would like to think that as a nation we are embracing the less is more initiative when it comes to the Holiday Season.  I strive emphatically but, it seems with the colder and darker months I am more inclined to treat myself.  For me, this recipe is indulgence with a tolerable price tag for economics and time.  I can’t remember the first time I experienced the flavor combination of salty crisp warm bacon with acidic but slightly sweet and juicy tomatoes but it is my favorite element of the sandwich.

I do realize that it is not tomato season and this recipe may be better suited for the summer when they are bountiful.  However, California has some descent priced tomatoes available at the supermarkets.  Or if you own and Aero Garden you can have your own personal harvest anytime of the year.

My husband makes these sandwiches when he is in charge of dinner or “tea” as he calls it.  In Scotland, there is “tea time” for drinking tea and “time for tea” which is for eating dinner.  The first time he made these sandwiches he used fresh spinach leaves.  I do not know if he was being creative by adding spinach leaves in place of lettuce or if he was acting out of necessity for lack of ingredients.  Nevertheless we always make these sandwiches with fresh spinach now.  I like to trust that we are consuming superior nutrition opposed to if we ate ice burg lettuce.

Serves 4

My total cost per sandwich -$1.31

Ingredients

8 slices of bread (I used cracked wheat soured dough)

12 oz smoked bacon

2 large tomatoes

8-10 oz fresh spinach leaves

drizzle of balsamic vinegar and oil

black pepper to taste

Method

Preheat oven to 450°.  Place bacon on baking trays lined with foil for easy clean up.  Bake bacon in oven for 10-15 minutes or until desired crispness.  Remove from oven and place on paper towels to drain excess grease.

While bacon is in the oven wash spinach and pat dry if not using prewashed and packaged spinach.  Slice tomatoes, season with pepper and drizzle with balsamic vinegar and olive oil.

Toast bread to desired doneness and begin to build your sandwiches.  Spinach, tomatoes then bacon.  You may also add a dap of mayonnaise if you wish.

Serve immediatley while bacon is still warm and enjoy.

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