Tag Archives: tangy

Chile Citrus Shrimp

11 Jun

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A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4

Ingredients


  • 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
  • 1 cup orange juice
  • 1/2 cup honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 1/2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp coriander
  • 2 tsp rainbow peppercorns
  • 1 tsp salt, or to taste
  • 2 garlic cloves, minced

How to make it


  • Heat a large skillet over medium heat.
  • Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
  • Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
  • Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.lunapic_1368472858702_22
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Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

4 Jun

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We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6

Ingredients


  • Salad


  • 1/4 cup dried cranberries (or cherries)
  • orange juice or lemonade – enough to cover dried fruit
  • 3 cups shredded kale
  • 3 cups shredded cabbage
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan Reggiano Asiago cheeses
  • Dressing


  • 1 tbsp Creole or other grainy mustard
  • 3 tbsp lemon juice
  • 1 tbsp + 1 tsp maple syrup
  • 2 tbsp olive oil
  • sea salt and black pepper, freshly grated – to taste

How to make it


  • Salad


  • The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
  • Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
  • Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
  • Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
  • Dressing


  • Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.

Rice Noodle Bowl with Peanut Sauce and Roasted Tofu

27 Mar



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Spicy peanut sauce that will make you want to lick your bowl clean! with rice noodles and roasted tofu. Add a side of steamed broccoli to round out the meal. The month of March happens to be National Noodle Month, National Peanut Month, and National Sauce Month and this bowl of goodness delivers on all three of those. So, enjoy and cheers to the rest of March!

Time: 30 minutes             Serves: 5

Ingredients


  • Tofu


  • 14 oz. pack extra firm tofu, drained and pressed to release moisture
  • 1/4 cup tamari
  • 2 tsp each olive oil and toasted sesame oil, combined
  • Sauce & Noodles


  • 2 tbsp sambal oelek
  • 6 stalks fresh lemongrass – inner bulbs only, finely chopped
  • 2 large shallots, minced
  • 8 cloves garlic, minced
  • 2 thumbs ginger, grated/finely minced
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar or honey
  • zest and juice from a lime
  • heaping 1/3 cup peanut butter (smooth or crunchy will do)
  • 1 pound brown rice noodles or soba
  • 2 green onions, chopped
  • handful of cilantro leaves, roughly chopped

How to make it


  • Tofu


  • Preheat oven to 400F.
  • Cube tofu. Toss with tamari and oil.
  • Place in roasting pan and bake for 25 minutes, until edges are browned.
  • Sauce and Noodles


  • Fill a large pot with salted water and bring to a rapid boil. Cook pasta according to package instructions.
  • Process in a blender, processor, bullet…lemongrass, garlic, ginger, shallot, and chile paste.
  • Heat oils in a large skillet over medium-high. Add mixture to pan and cook, stirring, until fragrant – about 2 minutes.
  • Add tamari, vinegar, honey (or brown sugar), peanut butter, and lime. Whisk to combine.
  • Add cooked pasta and toss to coat.
  • Serve the roasted tofu right on a mound of these yummy noodles. Top with cilantro and green onions. And don’t forget to eat your veggies!

 

Braised Potatoes and Winter Squash

2 Nov

I’ve made this dish twice and absolutely love it! Adapted from a Fine Cooking recipe.

Time: 30 minutes                Serves: 8

Ingredients


  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 pounds winter squash, peeled and cut into 1-inch chunks – about 3 cups (I’ve used butternut and red Kuri)
  • 2 pounds potatoes, cut into 1-inch chunks (Yukon golds/fingerlings/reds work best but russets peeled are fine)
  • 4 medium shallots, peeled & sliced or chopped
  • 1 tsp dried rosemary, crumbled or 1 tbsp fresh rosemary, minced
  • 1 tsp sea salt, more or less to taste
  • black pepper, to taste
  • 2 tbsp course grained mustard or grainy dijon
  • 2 cups chicken stock or apple cider, or combo
  • 1/2 cup white or rose wine

How to make it


  • Heat a large skillet over medium-high heat. Add butter and olive oil, allow to heat for about a minute. Add squash, potatoes, and shallots. Cook, stirring occasionally, for 10-15 minutes. Add more oil/butter if needed, as needed.
  • Add rosemary and salt. Add pepper and stir well to incorporate. Add mustard, broth +/ cider, and wine. Stir well. Bring to boil, cover pan, and reduce to medium low heat.
  • After about 10 minutes, the liquid should be absorbed and the veggies should be fork tender. If liquid remains, continue to cook for about 5 minutes until it absorbs. If the liquid has absorbed but the veggies are not yet tender, add a bit more liquid and continue cooking for an additional 5-10 minutes until liquid absorbs and veggies are tender.

Apple Cider Chicken

31 Oct

This is a lovely dish, and though it takes time most is not hands-on so it doesn’t seem like that much work. Adapted from a recipe I found on the Crepes of Wrath blog.

Time: 20 min prep, 90 min cook                 Serves: 6

Ingredients


  • 4 boneless skinless chicken breasts or 6-8 breast fillets
  • sea salt and black pepper, to taste
  • 3 tbsp butter
  • 4 large shallots, thinly sliced or chopped
  • 2 tbsp fresh thyme leaves
  • 1/4 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • 2 cups apple cider
  • 2 tbsp apple cider vinegar
  • 2 cups chicken stock
  • 2 tbsp cornstarch + cold water

How to make it


  • Preheat oven to 350F.
  • Rinse chicken & pat dry. Season on both sides with salt and pepper to taste.
  • Heat a large oven proof skillet over medium high heat. Add 2 tbsp butter. Add chicken and brown on both sides, about 2 minutes per side. Remove to a plate.
  • Add remaining butter to skillet and turn heat to medium. Add shallots and cook, stirring for about 10 minutes until they begin to caramelize.
  • Add thyme, fennel, and red pepper flakes. Stir for 1 minute, then add apple cider. Bring to a boil, then reduce to simmer and cook, stirring occasionally, for 20-25 minutes until liquid has reduced by half.
  • Add chicken stock and vinegar, then add chicken back to skillet and place in oven. Bake for about 30 minutes, until cooked through.
  • When done baking, transfer chicken to a plate and tent with foil. Place skillet over medium heat.
  • Make cornstarch slurry by adding enough cold to create a thin paste. Whisk well to incorporate.
  • Slowly add cornstarch slurry to skillet and bring to simmer. Whisk well to incorporate. Cook, stirring, for 2-3 minutes until thickened.
  • Spoon sauce over chicken to serve.

Greek Inspired Pot Roast in a Crock Pot

26 Oct

This dish is inspired by Youvetsi, a Greek stew often made with lamb or beef. It is traditionally served over orzo pasta.

Time: 15 min prep, 6 hour cook               Serves: 4

Ingredients


  • 1 2 pound + beef roast (I used eye of round, and allowed about 1/2 pound per serving)
  • sea salt & black pepper, freshly ground – to taste
  • olive oil
  • 3 garlic cloves, chopped
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 6 oz. tomato sauce
  • 2 tbsp oregano, roughly chopped + more for garnish
  • 4 oz. feta cheese – for garnish

How to make it


  • Pour just enough olive oil into a large skillet (stainless steel or cast iron) to cover bottom. Heat over medium-high heat. Meanwhile, season roast liberally with salt & pepper on all sides.
  • Sear roast in hot pan on all sides. Remove and transfer to crock pot. Lower temperature to medium and add garlic. Saute for 1-2 minutes until softened – careful not to burn!
  • Carefully add 1/2 cup of beef broth and scrape up browned bits from bottom of skillet. Add remaining broth, tomato sauce, wine and oregano. Cook for about 5 minutes. Taste sauce & season with salt & pepper as needed.
  • Pour sauce over roast in crock pot. Cook on low for 6 hours.
  • To serve, shred if desired or slice into pieces. Top with crumbled feta and oregano.

 

Sloppy Joes

11 Oct

My guy saw a can of Sloppy Joe at the store & said “why don’t we make some?”, so we did! They were great.

Time: 30 minutes               Serves: 6

Ingredients


  • 1 1/2 lbs ground beef (we used ground round)
  • 1/4 cup water
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 tsp paprika (smoked if possible)
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 1 tbsp + brown sugar (according to your tastes, we went a little sweet)
  • 1/2 cup ketchup
  • 1 tsp yellow mustard (prepared)
  • 3/4 tbsp vinegar (we used apple cider vinegar)
  • 1 tbsp Worcestershire
  • 1 8oz can tomato sauce
  • salt & pepper to taste
  • To serve


  • buns
  • shredded mild cheddar cheese (optional)

How to make it


  • Heat a large skillet over medium heat. Add beef and begin to brown. Add water to skillet. Add onions and garlic and continue to brown, stirring to cook evenly. Drain most of the drippings. Return to heat and add remaining ingredients. Mix well then turn heat to low and cover. Simmer for 20 minutes. Serve on bun, topped with cheddar cheese if desired.