Shrimp with Kiwi Lime Relish

It’s Fall and germs are lurking around us in abundance.  You’ve heard of vitamin C as an immunity booster, and many experts say the best way to get it is  directly from the source (our foods).  What better way to grab some extra C than with a kiwi? This recipe is not only super easy to make but also delicious!

Ingredients:

  • 2 jalapenos, finely chopped, seeds removed for less heat (1/4 cup)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 4 kiwi fruits, peeled and diced (1 1/2 cups)
  • Coarse salt
  • 1/2 cup chopped cilantro
  • 20 large U.S.-farmed shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons safflower oil
  • Directions:

  1. Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
  2. Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.

Photo Credit

Photobucket

Homemade Vanilla Wafers: Easy & Delicious!

I am obsessed with feeding my kids wholesome, good food. I am a busy mom, and although I know my way around the kitchen very well, I work while my kids are in school.  I do most of my cooking, food prep, and baking at night or in a couple of hours on any given weekend.  I like to have homemade “snacks” and “treats” on hand so when the craving comes, we can have some.  My ultimate favorite recipes are those that can be made ahead of time, will last a week or more when stored, and that my picky kids will eat.

A favorite cookie around here is the vanilla wafer.  Who doesn’t like vanilla wafers?  They are perfectly sweet with a homemade taste that is very gratifying.  I’ve taken Alton Brown’s recipe and added a few nutritious twists.  Did I mention that I like my snacks and treats to be nutrition packed too? I’m sure you’ve figured that one out by now.  Below are the ingredients and recipe instructions.  If you have 3 minutes, watch the video and see how they are made from start to finish!

Ingredients:

  • 7 ounces all-purpose flour (almost a cup)
  • 3/4 teaspoon aluminum free baking powder
  • 1 Tablespoon ground golden flax (my own addition)
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, room temperature
  • 3 1/2 ounces vanilla sugar (regular will work too)
  • 1 large egg
  • 4 teaspoons vanilla extract
  • 1 tablespoon whole milk

Directions:

Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 F.

Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.

Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Watch Alton’s 3min video and become a pro! These vanilla wafers are super easy and delicious!

Photobucket

Saucy, Springy, Shrimp Scampi

Garlic. Butter. Lemon. Wine. Fresh Herbs. Gotchya hooked yet? I mean, I had myself at butter, but then it just keeps getting better. Spring has sprung in most places, even the Northeast. Summer has practically sprung here in Phoenix, but this dish is simple enough, and for the most part light enough, to last all summer long. Sure, at first, it may seem like a lot of butter; but keep in mind you are making a pound of pasta. This dish could easily feed 6-8 adults, especially with some asparagus and a nice salad on the side. It feeds my family twice, and then some. So don’t be afraid, it’s just butter….and a lot better than some of the low- fat partially hydrogenated stuff that some companies disguise as healthy. Go real or go home, that’s my motto. At least for today. Usually it’s Go hard or go home (for my workouts). Sometimes it’s Go big or go home. Not today though. Sorry. Let’s get started! Here’s what you need:

4-5 garlic cloves, minced

4 Tablespoons of butter

1 Tablespoon of olive oil

1/2 Yellow onion, diced

20-25 jumbo raw shrimp, peeled and thawed

1 lb. angel hair pasta

Juice of one to two lemons

1/4 White wine. Chardonnay or Sauvignon blanc is best

1/4 cup chopped parsley and basil mixed (fresh is best!)

Salt and pepper to taste.

Start things off right by heating up some water for the pasta and adding a liberal amount of salt to the water. Then let’s go ahead and melt that butter in a saucepan. Toss in a dash of olive oil, the chopped onion and the garlic, and let it saute a bit on medium heat until translucent. Smell that? Mmmm. That’s what dreams are made of people.  Go ahead and toss in the shrimp, but be careful because they cook quickly. Add the pasta to the water if it is boiling. Cook 3-4 minutes until al dente. Drain, reserving a cup of the pasta water. If you haven’t turned the shrimp, you should have. Kidding, go ahead and turn them now.  Open up that bottle of wine, or in my case grab the open bottle and toss in 1/4 cup. Squeeze lemon over mixture and add salt and pepper to taste. Now, pour the pasta back into the original pot and pour shrimp mixture over the pasta. Add the pasta water and maybe a drizzle of olive oil. Add the fresh herbs and toss with a littlefresh parmesan cheese. If you only ingest the parm cheese that comes in the green can, it’s time to branch out. Really. Now grab a fork and taste. Die on the spot from the yumminess! Yuminess is a word, you know. Yes it is. YES it IS!! Enjoy.

From Exhaustion to Efficiency: Or, How I Make it through My Week with Minimal Crying!

Whether you are a busy working mom trying to balance the scales without having anything fall off, or  a Stay at Home mommy in charge of all the littles and praying for an iota of conversation that does not involve high pitch inflection or anything Gerber related; we are all just doing the best we can, right? While I am a working mom, another important thing for me is that my family eats together, and that the meal is nourishing and healthy. As a result, I have to find extra time in my day to plan and prepare dinner, and as tempting as it is to order in Pei Wei (Spicy Korean, anyone?), I make sure we eat in 5-6 nights a week at least. Between kids’ homework, school schedules, my work and fitting in Grey’s Anatomy, that leaves little time for messing around.  People question my ability (and sanity, but that’s another post) to get it all done, but in reality, it isn’t that big of a deal. Eating healthy and together is important to me, and we tend to make time for the things that are important to us. Here are a few tips that have helped me along the way.

grady family

My taste-testers

 

1. Prep early. There are several things I do as soon as I get home from the store that help me later. I wash and bag my lettuce in a ziplocks with a paper towel inside to soak up moisture and keep it fresh. If I have bought celery and carrots, broccoli or green onions, I wash and chop those to throw in salads or other meals. I don’t pre-chop onions, because who needs a fridge that smells of pico de gallo all week, but once I use part of one, I wrap it in a wet paper towel and put it in a ziplock and voila! No smelly fridge. I also buy berries in bulk from Costco and although my kids inhale this fresh fruit, I usually freeze a quarter of the amount and use them for after school smoothies. Berries also get the tupperware/paper towel treatment and make sure they are dry so they last longer.

2. Have a well-stocked pantry. In my dream world, this means smoked oysters, truffles, artichoke hearts and Lindt Dark Chocolate with Sea Salt,  but those may or may not be so family friendly. Instead, I make sure to always have the following: white beans and garbanzo beans that I use to make hummus or throw in a salad, black beans and pinto beans that are yummy and go with anything Mexican and in lots of casseroles, tomato products (diced, sauce, crushed, whole, paste) to use in virtually anything or as a base for sauces of all kinds, brown and white rice, whole grain pastas (penne and spaghetti or angel hair), Cream of Chicken and Cream of Mushroom soup and Quinoa (which I pronounced /kwin o ah/ until it became popular and I figured it out), couscous, Lipton onion soup mix (as a marinating agent for pork or potatoes), canned tuna, canned corn and loads of chicken broth or stock. Even if you can’t make it to the store for a week straight because of consecutive bad hair days or temper tantrums, if you are stocked in this way you don’t have to! It is also important to have a few oils (Canola, olive, coconut) and some vinegars (balsamic, red, white and rice) and maybe some cooking wine (or some for drinking that you can toss in the cooking!)

3. A little planning goes a long way! For the most part, I know that we will have one to two chicken dishes, a pasta dish, some pork or beef, and some fish throughout the week. If I am in a hurry, I can grill one of those, add a veggie sautéed in a little olive oil and garlic, and a starch and I am good to go. I like to get a bit more creative for the sake of my family, but if I have this stuff, it is very easy to create different combinations. I also use a few different food blogs for inspiration. If I have the  ingredients mentioned above and a well-stocked fridge, I can sometimes stop on my way home to grab the one or three things I may not have and then make a new meal that night. I also have a binder in my kitchen that is broken down by section: apps, salads, meat entrees, seafood entries, pasta’s, sides, desserts, cocktails (my favorite section), where I have printed out recipes or torn them out from magazines and organized them into a solid recipe book. I may or may not suffer from OCD, but whatevs! It gets me through, people. One thing I do is that the recipe doesn’t go in until I make it and it gets a score of 8/10 from me or the powers that be in my home. Otherwise your reliable book becomes not so reliable and filled to the gills!

4. Stick to a Schedule. I almost always start dinner the same time every night. I have left play dates early, picked the kids up from practice if it isn’t over on time or skipped things entirely if they get too much in the way of sticking to what works for me. This leaves me able to be spontaneous and either order in or have a GNO if I want to. However, if I didn’t make dinner and eating together a priority–well,  between exercise and work and the circus/shuffling that is our lives, I would just be another person in the take-out or drive through lines. I mean, don’t get me wrong, I have a few trusty numbers memorized that can solve my problems in 20 minutes and I like to use them from time to time to feed our family, but for the most part, we are just used to saving that money so I can buy some Manolos. Kidding. Mostly. I do want some before I die, though.

5. Balance is Everything. Some nights I may not want my menu broadcast over the internet because it seems embarrassingly simple. Other nights I want to take a picture of the meal and frame it. Some nights my family of men swoon, and reward me with hand and foot massages and scented oils.  Okay, Oreo kisses and some satisfied belly pats. But still, I will take it. Some nights I fix stuff for my carb loving 6 year old blue eyed funny guy, some nights I cater it toward my freckled, good-natured 8 year old protein lover, and finally, sometimes it is for my 40 year old garbage disposal wonderful man that thanks me after every single meal I prepare. Sometimes I succeed and feel like a rock star, and sometimes I fail, but I always try, and it is always made with love. And that, ladies, is all that matters.

 

Indian Chicken (You Can Make TONIGHT)

The title of this recipe can be a bit decieving in that although it uses some Indian themed spices, you could not be an Indian food devotee and still enjoy this dish. I have also heard versions of it called “Butter Chicken,” and although butter isn’t bad and I like chicken, I don’t think those really go together. Maybe butter and bread. Maybe butter and toast. Maybe butter with popcorn.  Maybe “I can’t believe it’s not butter.” Someone stop me…..I digress. My point is, get over the title and make this tonight! The kids will even love it. Here’s what you need:

4 pieces boneless skinless chicken breasts or a pack of chicken tenders

1 onion, diced

1 lime, juiced

1 t salt

5 cloves garlic, minced

1/4 tsp black pepper

1/2 tsp cayenne pepper

1/4 tsp ground Coriander

1/4 tsp Cardamom

1/2 tsp Cumin

1/4 cup butter

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Petite Diced Tomatoes

1 pint Half and Half or Whipping Cream

1 bunch Cilantro, chopped to taste

2 Cups Basmati Rice or White Rice

Here’s what to do!! Step one, open up a nice bottle of Sauvignon blanc. Oh wait, that’s me, sorry. Combine chicken, garlic, lime juice and all the spices in a ziplock and marinate for several hours or overnight. You won’t believe what these flavors do together. Also, if you don’t have Coriander and are shocked by the sticker price at the grocery store (as my sister was who called me up to gripe about it in the grocery line), you can probably get by without it. However, it is a good spice to have and lasts forever. Onward….Start the rice if you haven’t already made it. Get out the marinated chicken and get busy. Saute the onion in the butter until it is translucent and soft. Add chicken and cook 8-10 minutes or so. Add tomato sauce and diced tomatoes. Cook for 25-30 minutes over medium to low heat with the lid. Add the whipping cream or half and half and cilantro just before serving. This dish is a bit spicy, but my kiddo’s loved it. You may want to only do half the cayenne, serve the littles, and then kick it up a notch for the bigs.

Enjoy! It’s a crowd pleaser. (Oh, and it really does pair well with a good Sav blanc, Brancott comes to mind!)

Related Posts Plugin for WordPress, Blogger...