Archive: November, 2010
i haven’t made a shrimp recipe for awhile, and i am thinking about this recipe this weekend. (i try to cook 1 meal each weekend.) it looks pretty simple and i LOVE fresh scallions. i am thinking about adding pea pods to make it more nutritious.
15 large shrimp, shelled, tail on and de-veined
6-8 stalks of scallions
1.5 teaspoon ginger, very finely sliced
1 medium onion, cut into wedges
2-3 hot green pepper, like Thai bird – slit
2.5 tablespoons pure black sesame oil (use any cooking oil if sesame oil is not available)
1.5 tablespoon red pepper flakes
Fried Garlic (recipe follows)
For the sauce:
1 teaspoon sugar
freshly ground pepper
1.5 teaspoons wine vinegar
2.5 tablespoons Tamari sauce
1 tablespoon hot sauce, like Sriracha
For the Fried Garlic:
8 cloves garlic, thinly sliced
1 tablespoon oil
To make the fried garlic:
Heat the oil in a small skillet until it shimmers. Add the garlic and cook until the slices begin to get golden. Remove with a slotted spoon to a plate lined with paper towels.
Sprinkle some salt on the shrimp and let it sit for about 15 minutes. At the end of 15 minutes, wash the shrimp and pat them dry.
Divide the white and green parts of the scallion. Chop the white parts and set aside. Slice the green parts diagonally into 3 inch pieces and set aside.
Cut onion into wedges.
Combine all ingredients of the sauce in a non reactive bowl.
Add oil in a wok. Add the red pepper flakes and let the oil heat up with the pepper. When the oil is hot and you can feel the heat of the pepper, add the sliced ginger, hot peppers, white parts of the scallion and the onion wedges. Cook briefly for about 2 minutes at high heat while tossing – till the onion just wilts.
Add the shrimp, toss and cook at high till the shrimp turns pink – for about 2-3 minutes. Add the sauce in the bowl and the salt and cook at medium heat till the sauce coats the shrimp. There should be just enough sauce to coat the shrimps a couple tablespoons more. Switch off the heat and add the scallions and the fried garlic. Stir them in and let it sit for about 10 minutes for the flavors to deepen.
Serve with rice.
recipe and photo by ecurry.com
apple cider, either homemade or storebought
optional: cinnamon sticks, whole cloves, allspice and/or star anise for garnish
On a cutting board or sturdy surface, use a knife to cut off the top of the apple. Then take a paring knife and carefully outline where you’d like the “rim” of your apple cup to be. (My rims were about 1/4″ wide.) Use a spoon to carefully begin scooping out the center of your apple until you have a nice “cup”. (A melon baller also works well for this.)
Also, if your apple doesn’t sit exactly level, take your paring knife and just slice off a few millimeters to even off the bottom to make it even. Just be careful not to let your knife cut through the bottom or sides of the apple when hollowing it out, or the cider will leak out!
Once you have the inside of the apples hollowed out, brush a little lemon juice over the inside of the apples (to prevent browning). Then fill with your favorite apple cider, garnish with cinnamon or spices if you’d like, and serve!
my soup recipe for the weekend. i am so excited to make this, i haven’t had lentils for years!
2 Tbsp Olive Oil or Canola
2 Onions, chopped
5 cloves of Garlic, minced
2 Celery stalks, chopped
1 Carrot ,chopped
1 tsp Pepper ( 5ml)
1 1/2 tsp Turmeric (6 ml)
1 1/2 tsp Cinnamon ( 6ml)
2 tsp ground Cumin ( 10 ml)
1 tsp fresh Ginger grated or 1/2 tsp. ground (2ml)
salt to taste
6 cups of water or stock (1.5L)( if using water add some low sodium bullion cubes)
1 cup Red Lentils (250ml)
1 Tsp Tomato Paste (15ml)
2 Potatoes peeled and cubed(one regular and one Sweet Potato) ( Can also use Squash instead of potatoes)
1 can stewed Tomatoes (19oz/540ml)
1 cup frozen Peas( 250ml)
1/4 cup Sour Cream (or non-fat Balkan yogurt)
2 Tbsp parsley(25ml)
1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
2. Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.
3. Add water/stock, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 40 minutes.
4. Add frozen peas; simmer until peas are cooked, about 5 min. Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.
recipe and photo from aliceinparislovesartandtea.blogspot.com
i have had brussel sprouts twice in my life and actually enjoyed them. i am looking for new recipes to experiment. this one looks interesting- but i will be skipping the hazelnuts!
1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)
1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
(recipe from New York Times)
a recipe for my 6 month old baby boy. (my toddler may like this too!)
2 heads cauliflower, washed and cut into large pieces
2 tablespoons Earth Balance Natural Buttery Spread (soy free)
½ teaspoon celtic sea salt
Steam the cauliflower pieces until very tender
Puree cauliflower in a food processor, add in buttery spread and salt
Reheat in a casserole dish in the oven at 350° for 20 minutes
don’t these look so delicious? i am a huge cornbread lover- and i love blueberries, so why not mix the 2!
INGREDIENTS (6 large cookies)
3/4 cup extra fine cornmeal flour
1/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/4 cup butter, softened
1/3 cup sugar
1/2 teaspoon coconut extract
1/2 cup wild blueberries
In a large bowl, combine the fine cornmeal flour, all-purpose flour, baking powder, and salt. In another bowl, cream butter and sugar. Add egg and coconut extract and blend well. Mix the flour mixture gradually into the butter mixture. Stir in the wild blueberries.
Place ice-cream scoopfuls of batter onto a parchment paper-lined baking sheet one inch apart. Refrigerate for at least 10 minutes while pre-heating the oven. Bake on 350°F for about 12-14 minutes or until the edges are starting to turn golden brown.
recipe and photo by fivestarfoodie.com
a quick/easy/yummy lunch idea. this salad looks fresh and delicious, but i’ll skip the cashews and peanuts (i am not a fan of nuts on most things!)
100g bean thread (mung bean vermicelli) noodles
300g medium cooked or green (raw) prawns
1/2 cup mint leaves, roughly chopped
1 Lebanese cucumber, seeded and diced
80g dry roasted cashews or peanuts, roughly chopped
30ml lime juice (from 1 small-medium lime)
1/4 tsp sesame oil
3 tsp Thai fish sauce
3 tsp grated palm sugar or brown sugar
1 small red chilli, finely chopped
1. To make the dressing: combine all dressingingredients in a screw-top jar, shake and set aside.
2. Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well.
3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side.
3. Combine the vermicelli noodles, prawns, mint and cucumber in a large bowl and toss through the dressing.
4. Spoon onto a plate, sprinkle with cashews or peanuts, and serve.
recipe from ooh-look.blogspot.com
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