Monthly Archives: June 2018

Spiced Shrimp and Eggplant Stir-Fry

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I am always on the look-out for new and interesting recipes. This recipe for eggplant and shrimp is no exception. Make your own ginger-garlic paste by combine 1 teaspoon each of ginger and grated garlic. Feel free to substitute a standard eggplant for the smaller sized babies — just slice into 1″ rounds. I also recommend that you sprinkle the sliced eggplant with salt, allow to stand for 15 minutes, and rinse. It helps remove any bitterness.

SPICED SHRIMP AND EGGPLANT STIR-FRY (Yield: 2 Servings)

Ingredients:

  • Kosher salt
  • 1 teaspoon turmeric powder
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons cumin powder divided
  • 2/3 pound small shrimp, peeled and deveined
  • 1 1/2 tablespoon oil
  • 1 medium red onion, chopped fine (about 1 cup)
  • 2 small green chilies, slit
  • 1/2 cup chopped tomato
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 cup water
  • 3 baby black eggplants cut lengthwise into 4 (or two depending on size)

Directions:

  1. Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside.
  2. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chili and chopped tomato. Stir until tomato is broken down and most of its liquid has evaporated , about 5 minutes.
  3. Add remaining cumin, red chili and coriander powder and stir vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.)
  4. Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cook until eggplant is tender and the liquid is reduced by half, about 5 minutes.
  5. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

~ SeriousEats.com ~

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Fruit Salad in a Pineapple Boat

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FRUIT SALAD IN A PINEAPPLE BOAT (Yield: 8-10 Servings)

Ingredients (Salad):

  • 1 fresh pineapple
  • 2 cups cantaloupe , cubed
  • 1 cup fresh strawberries , halved
  • 1 cup fresh blueberries
  • 1 tablespoon lime juice

Ingredients (Sauce):

  • 1 cup fresh strawberries , mashed
  • 1 cup low-fat plain yogurt ( 8 oz.)
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons lime zest
  • 1/2 teaspoon vanilla extract

Directions:

  1. Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
  2. Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
  3. In a small bowl, combine the sauce ingredients. Serve with fruit.

~ GeniusKitchen.com ~

Grilled Ham Steak with Pineapple

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What a fantastic recipe!! I love pineapple grilled in this fashion. You get nice grill marks on all sides, and they are easy to handle — hand-held and eaten like corn-on-the-cob. The leftover ham and pineapple are great grilled for a breakfast side or may as pizza toppings.

Grilled Ham Steak with Pineapple (Yield: 4 Servings)

Ingredients:

  • 1 2-inch thick ham steak (fully cooked)
  • 1 large ripe pineapple
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup yellow mustard
  • 2 tablespoons oil
  • 2 tablespoons honey

Directions:

  1. Mix together the pineapple juice, oil and 1 teaspoon of the mustard. Make cuts through the fat on the ham steak so it won’t curl while on the grill. Place ham in shallow glass baking dish and pour half the pineapple mixture over top, reserving the other half for later. Cover with plastic wrap and let stand at room temperature for 20-30 minutes.
  2. Preheat grill for medium heat.
  3. With a pair of scissors trim the sharp points from the pineapple crown.
    Clip off any dried spikes with kitchen shears. With a sharp knife cut the pineapple lengthwise into 8 equal pieces. Lay out on a platter, skin down and drizzle with honey right before placing onto the grill (you might need more than 2 tablespoons).
  4. Place ham on grill over a medium fire. Let grill for about 10-15 minutes, brushing periodically with marinade. Remember that it is safe to use the marinade as a baste since the ham is fully cooked. When browned on one side turn over. Place pineapple pieces on the grill. Continue grilling, brushing the ham with the marinade from time to time. Remove when pineapple has good grill marks and ham is heated through. Place on serving platter.

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~ TheSpruceEats.com ~

Cheese Tortellini with Pancetta & Asparagus

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CHEESE TORTELLINI WITH PANCETTA & ASPARAGUS (Yield: 2-3 Servings)

Ingredients:

  • One 10-ounce package Cheese Tortellini
  • 2 tablespoons extra virgin olive oil
  • 4 ounces chopped pancetta or bacon
  • ½ pound thin asparagus spears, trimmed and cut into 2-inch pieces
  • ½ cup chicken stock
  • 1 cup finely shredded Pecorino Romano cheese, plus more for garnishing
  • Salt and freshly ground black pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Tortellini. Heat the oil in a very large skillet over medium-high heat.
  2. Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Tortellini, and drain, reserving ½ cup of the pasta cooking water.
  3. Return the pancetta to the pan, add the drained Tortellini and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.

~ GiovanniRanaUSA.com ~

Tuna Salad

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TUNA SALAD (Yield: 4 Servings)

Ingredients:

  • 2 pounds very fresh tuna steak, cut 1-inch thick
  • 4 tablespoons olive oil, plus extra for brushing
  • 2 1/2 teaspoons kosher salt, plus extra for sprinkling
  • 1/2 teaspoon coarsely ground black, plus extra for sprinkling
  • 2 limes, zest grated
  • 1 teaspoon wasabi powder
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • 2 teaspoons soy sauce
  • 10 dashes hot sauce (recommended: Tabasco)
  • 1 to 2 ripe Hass avocados, medium diced
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup red onion, small diced

Directions:

  1. Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
  2. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
  3. Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

~ FoodNetwork.com/ina-garten ~

OLD BAY Grilled Lime Tuna Steak

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(Served here with Cumin-Spiced Quinoa and Black Bean Salad)

OLD BAY GRILLED LIME TUNA STEAK (Yield: 4 Servings)

Ingredients:

  • 1/4 cup olive oil
  • 4 teaspoons OLD BAY® Seasoning
  • 2 limes, juiced
  • 2 teaspoons McCormick® Cilantro Leaves
  • 1 pound tuna steaks

Directions:

  1. Mix first 4 ingredients in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  2. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
  3. Grill over medium heat 5 to 6 minutes per side or until desired doneness.

~ McCormick.com ~

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

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12GRILLED AVOCADO HALVES WITH CUMIN-SPICED QUINOA AND BLACK BEAN SALAD (Yield: 4-6 Servings)

Ingredients (Grilled Avocados):

  • 3 avocados
  • 1 to 2 tablespoon olive oil
  • 2 lemons, juiced
  • Salt and pepper, to taste

Ingredients (Salad):

  • 1 cup dry quinoa
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper (or substitute cherry tomatoes)
  • 1/2 cup raw corn kernels (from about 1 ear)
  • 1 1/2 cup cooked black beans (or 1 can beans, rinsed)
  • 10 to 15 basil leaves, cut in a chiffonade
  • 1/4 cup chopped fresh cilantro, plus extra for garnish

Directions:

  1. Lightly oil your grill or grill pan and set over medium heat.
  2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
  3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
  4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
  5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
  6. Fill each avocado half till it’s brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

~ food52.com ~