Sunday, February 13, 2011
1 lbs pasta (your choice)
1/2 cup, plus 3 tbs olive oil
4 tsp chopped garlic (or 4 cloves)
1 1/2 tsp kosher salt
1/2 tsp pepper
3 tbsp dried parsley
1 lbs white mushrooms (sliced) - you can reduce mushrooms to taste
1/2 lbs raw shrimp (devined)
1. Cook pasta as directed.
2. Over medium-high heat, warm 3 tbs olive oil and saute the garlic and mushrooms for 5-7 minutes.
3. Add shrimp and cook for 1-2 minutes depending on the size of the shrimp. The shrimp should be pink.
4. Drain the excess liquid from the pan (there will be liquid from the mushrooms).
5. Add remaining oil (1/2 cup), the salt, pepper and parsley.
6. Mix with mushroom and shrimp saute. for around 30 seconds to warm up the oil.
7. Remove from the heat and mix in pasta to coat with sauce. Add Parmesan cheese if desired.
Monday, February 7, 2011
Another idea is calling these "cakies" (part cake - part cookie). This recipe was adapted from Fifteen-minute meals by Emalee Chapman (101 Productions, San Francisco, CA, 1981). These are really great!
- 1/2 cup unsalted butter or margarine (softened)
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 3 tablespoons of orange juice (with pulp if available)
- Powdered sugar
- Optional topping: thinly sliced almonds
1. Preheat the oven to 375 degrees.
2. Place butter in the bowl with the sugar and blend together.
3. Add eggs, flour and orange juice and mix well.
4. Lightly butter a cookie sheet or spray with cooking spray. Drop small rounds (around 1 teaspoon) around 2-3 inches apart. They do spread when cooking.
5. Bake at 375 degrees for around 8 minutes (the cakes will be lightly colored with brown edges.
6. Remove from cookie sheet and sprinkle powdered sugar on top.
Alternative - place 4-5 thinly sliced almonds on top of rounds before cooking. This adds a nice taste to the cakes.
I tried with parchment paper - but they did not cook cleanly.
Wednesday, February 2, 2011
This was modified from a recipe from Martha Stewart. It was not that difficult and was fantastic. (NOTE: The buns were for sloppy joes!)
1 1/4 cups jasmine rice
1 can (13.5 oz) coconut milk
3/4 cup water
1/2 tsp kosher salt
2 tbs plus 1 tsp fish sauce
2 tbs plus 1 tsp soy sauce
1 tsp sugar
1 1/2 tbs olive oil
2-3 tsp chopped garlic
1 red bell pepper - sliced julienne style
1 green bell pepper - sliced julienne style
2 skinless chicken breasts
3/4 cup torn fresh basil leaves
1. Slice the chicken breasts in thin strips (around 1/4" thick) - you might freeze it for a short time to make it easier to slice.
2. In a saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 tsp of salt. Cover and bring to a boil - then reduce heat to a simmer and cook until rice was tender - around 25 minutes. The liquid will be absorbed by the rice.
3. Combine fish sauce, soy sauce, and sugar in a small bowl.
4. When the rice is almost done - start the rest of the meal.
5. Heat oil in a skillet or wok over high heat.
6. Add garlic and the peppers and cook for around a minute.
7. Add the chicken and cook for around 4 minutes (you can take a piece and make sure it is cooked through).
8. Add fish sauce mixture and cook for around 45 seconds.
9. Add the basil and stir to combine.
10. Remove from heat and serve over rice.