Now that our Costco trip has been finally done, we have a freezer full of ideas just waiting to be created! Now that it's summer, I'll have to watch what I use in the kitchen. If I start using multiple burners and the oven, I won't be able to function because it gets so hot in the apartment.
Another development is that this should be my last issue of Real Simple. I'm still getting Vegetarian Times and Cooks Illustrated, but will discover a new method of getting my creative juices flowing. Details hopefully by the next post!
Lemony Shrimp with Quinoa
Adapted from July 2011 Real Simple
Ingredients
1 cup Quinoa
1 1/2 lbs raw peeled shrimp
1/2lb sugar snap peas, trimmed and cut into pieces
1 pint cherry tomatoes
2 scallions, sliced thin
3 tablespoons olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
Salt and pepper
1/2 teaspoon garlic powder
1. Cook quinoa according to package substituting vegetable broth for water if you have it. Set aside to cool.
1.In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper each and 1 teaspoon garlic powder. Stir and let marinate for 10 minutes.
2. In a medium skillet, heat 1 tablespoon oil on Medium-low. Put in shrimp mixture and cook until all shrimp are pink and curled, about 2 minutes on each side. Set aside to cool.
3. In a medium bowl, combine the cooked shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Serve over Quinoa.
Salmon Cakes with Steamed Zucchini
Adapted from Cook's Illustrated July 2011
3 tablespoons plus 3/4 cup panko bread crumbs
1 tablespoon chopped capers
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 1 1/4lb skinless salmon fillet, cut into 1-inch pieces
1/2 cup olive oil
2 zucchini, halved lengthwise and sliced into 1/2 inch half-moons
2 yellow squash, halved lengthwise and sliced into 1/2 inch half moons
1/2 teaspoon garlic powder
1. Combine 3 tablespoons panko, capers, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chipped in 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; repeat to make about 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate and cover with foil to keep warm.
4. Pour 1 tablespoon oil back into hot skillet and heat to medium-low. Place zucchini and yellow squash, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sautee until tender, about 10 minutes.
Pork Rib Roast Rub
Adapted from an allrecipes.com rub. This rub makes abou 3 1/2 cups when you really use about 1/2 cup of the rub. Store remaining rub in an airtight container up to 3 months. Use on pork and beef.
Ingredients
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
Directions
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl.
2. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
I'll be roasting some potatoes alongside and steaming veggies to get our greens in!
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