Last week's meals focused on taking vegetarian recipes and adding a meat. I don't think either of them were my favorites, but I did learn a lot about radishes... mostly that I don't really care for them unless all the red is peeled off and they are sliced REALLY thin and put in a big green salad. :)
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
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