Shrimp and Snow Pea Stir Fry

This is an adaption of a recipe from by Jamie Oliver. Serves 2.
This easy and fast shrimp snow pea recipe is very versatile. I served it over Pedon (Italian Five Grains--bought at Costco).

Ingredients:

• 1 T fresh Ginger, finely diced
• 2 cloves Garlic, finely diced
• 1 Jalapeno, seeded and minced
• Peanut Oil
• 3/4 lb. Lrg Shrimp, shelled & deveined (lightly salted with Sea Salt)
• Large handful Snow Peas ( rinsed in water, cut tip of each and pull out the tough string that runs along its side, and cut each snow pea into 1-2 inch pieces)
• 2 T Soy Sauce
• juice 1/2 Lemon
• 1/2 t Honey
• 1 t Sesame Oil
• Fresh Cilantro

Directions:

1. Heat a pan or wok over high heat. Swirl in some peanut oil and add garlic, ginger, and jalapeno. Saute for a minute or so, then add shrimp and cook for another couple minutes or until shrimp is almost cooked through.
2. Add sugar snaps, soy sauce, lime juice, honey, and sesame oil.  Saute for a bit until everything is hot--a few minutes at most. Serve over Rice or Pedon. Garnish with chopped Cilantro.

Eggplant, Black Bean Vegetable Chili

Easy to make and so delicious!

Ingredients

1 med. eggplant, peeled & cut into 1/4-inch cubes (I used the last one from my garden!)
1 tbsp. coarse (kosher) salt
1/2 c. olive oil
1 med. yellow onion, chopped
1 celery, chopped

1 carrot, chopped
1 red bell pepper, cut into 1/4-inch pieces
1 cubanelle pepper, cut into 1/4-inch pieces (or green/yellow)

1 jalapeno, minced
3 lg. cloves garlic, peeled and coarsely chopped
8 ripe plum tomatoes, cut into 1-inch cubes (or 1 can diced)
1-2 cups of  vegetable broth or chicken (I used homemade chicken stock)
1 c. chopped Italian parsley
1/2 c. chopped fresh basil leaves
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano

1 tsp. fennel seeds
1 tsp. black pepper
1/2 tsp. crushed red pepper

1/2 tsp. turmeric
Salt to taste
2 c. cooked black beans (or 1 can, rinsed)
1 cup fresh or frozen corn kernels
1/4 c. lemon juice
Sour cream (garnish)
Monterey Jack cheese, grated (garnish)

 

Directions

 

I put the first 9 ingredients into a large casserole and cooked for about 20 minutes over medium heat. I then added the tomatoes, broth and seasonings and cooked for another 30 minutes. And then I added the black beans, corn and lemon juice and cooked for another 20 minutes. 

~Based on a recipe from cooks.com

Brazilian Shrimp Soup

Made this for "Meatless Monday." YUM!!!

Coconut milk's rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out.

 Ingredients:

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 1 green bell pepper, chopped (I used a Cubanelle & Jalapeno from my garden.)
4. 3 cloves garlic, minced
5. 3/4 cup long-grain rice
6. 1/4 teaspoon red-pepper flakes
7. 1 3/4 teaspoons salt
8. 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can) (I used 3 Beefsteak Tomatoes from my garden, seeded and chopped, plus 2 tablespoons tomato puree.)
9. 5 cups water (I used homemade chicken stock.)
10. 1 cup canned unsweetened coconut milk
11. 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
12. 1/4 teaspoon fresh-ground black pepper
13. 1 tablespoon lemon juice
14. 1/2 cup chopped fresh parsley or cilantro  

 Directions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Suggested Pairing

The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.

~~Based on a recipe from Food & Wine

Salmon with Banana--Orange Salsa

Grilled Sockeye Salmon, of course, with this perfect Salsa:

Banana-Orange Salsa

2 ripe bananas, diced
1/2 teaspoon freshly grated orange zest
2 oranges, peeled, segmented and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander

Linguine with Shrimp, Arugula, and Cherry Tomatoes

This recipe comes to me this week from one of my oldest Internet friends (years known, not age).

Angella Gwinner.

Artist. Writer. Entrepreneur. A person of great love.

Ingredients

8-10 ounces fresh linguine
1/4 cup olive oil
3 cloves garlic minced
red pepper flakes to taste (I used about 1 heaping teaspoon.)
3/4 pound shrimp (peeled and cleaned)
10-30 Cherry tomatoes
3 handfuls Arugula (I'll used more the next time.)
1/4 cup Parmesan cheese
1/3 cup pesto (I used my freezer pesto; 3 cubes.)

Directions

1. Cook linguine 3--5 minutes. Drain.
2. While linguine cooks, add oil, garlic and red pepper flakes to large frying pan and heat. Add shrimp and cook for about 5 minutes, turning. Add pesto, pasta and arugula and mix thoroughly. Add cherry tomatoes. And serve with Parmesan cheese.

Thank You, Angela. Please join her new project on Facebook.

Corn Salad with Blueberries and Basil

3 cups fresh corn kernels  (from about 6 ears of corn)*

1 medium red onion, peeled and finely chopped

1½ cups fresh blueberries

zest of 1 lime

¼ cup lime juice

¼ cup extra-virgin olive oil

salt and freshly ground black pepper

½ cup thinly sliced fresh basil leaves

Steam the corn with ¼ cup water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes. Remove the lid and continue to cook the corn, stirring frequently, until the water evaporates, about 3 minutes longer.

Transfer the corn to a large bowl and cool slightly. Mix in the red onion, blueberries, lime zest, lime juice, and olive oil. Add salt and pepper to taste. Cover the bowl and refrigerate until chilled, about 2 hours.

Remove the salad from the refrigerator and mix in the basil with a rubber spatula. Serve immediately.

*I steamed the corn on the cob and then cut the kernels off once cooked.

Recipe by Ashley Gartland.

I served this with Smashed Red Potatoes (cooked with leeks and garlic) and Grilled "Fried" Chicken. based on the recipe "Soul Patrol Buttermilk Fried Chicken" found in the book "Food Trucks" by Heather Shouse.

 

Pancakes

I was at a friends house this past Saturday and her daughter, Alexa, told me the silliest story.

I'll call it "The Story of the Half Pancake."

She told me about a time she was at a friend's house and the dad gave her a half pancake.

I never heard of a half pancake. Can you imagine instead of saying

"What kind of pancakes would like? Buttermilk? Banana? Apple? Blueberry? Strawberry?"

"Would you like a half pancake?"

I  have had a half of a hamburger or pizza. But meatball? Egg? Pancake?

Inspired, I made pancakes the next morning.

Ingredients

2 eggs
1 1/2 cups buttermilk (Or milk. If you have Kefir, add 1/4 cup.)
3 tablespoons butter, Melted
1 1/2 cups all-purpose flour (Or 1 cup plus 1/2 whole wheat)
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Directions

Beat the eggs; add the remaining ingredients and beat until smooth. Add the bananas, apples, or blueberries. Mix in. Grease a heated griddle. Pour batter from a spoon or measuring cup. Turn pancakes when puffed and full of bubbles. Bake the other side until golden brown. Makes about 14 inch pancakes.

Serve whole with maple syrup!

~based on a recipe from "Country Innkeepers' Cookbook."