Archive | January, 2016

Spicy Shrimp Soup

27 Jan

IMG_3076

This is so good and easy.

Another fabulous recipe that was on Pinterest.

I did change it to fit my taste.

1/4 cup olive oil

One large chopped onion

2 chopped shallots

4 big cloves chopped garlic

2 chopped carrots

1 diced jalapeno

1/2 teaspoon salt and black pepper

1  15 ounce can diced tomatoes or four diced plum tomatoes with all the juice

8 cups chicken broth

1 cup whole faro

1 pound peeled and de-veined medium shrimp

6 to 8 cups of baby spinach

12 big basil leaves

Heat the oil an medium heat.

Add the onions, shallots , garlic, carrots , jalapeno, salt and pepper.

Cook until soft about 8 to 10 minutes.

Add the tomatoes and chicken broth and bring to a boil

Add the farro and cook for about 25 to 30 minutes.

The farro should be chewy not mushy

Add the shrimp and basil

Cook about another five minutes till the shrimp is cooked.

Add the spinach.

Serve with hot crusty bread

This is a two bowl meal for me.

The medium shrimp is great and cheaper. You want everything to fit on your spoon so the larger shrimp is too large.

 

 

 

 

 

Pastrami Sandwich

19 Jan

IMG_3057

Who said I can’t have a pastrami sandwich for breakfast?

I have been craving pastrami for months and finally caved and bought some.

One small ten inch french bread, sliced in half and toasted

1/4 to 1/2 pound of thin sliced pastrami

Alot of good spicy brown deli mistard

Pickles

Chips

Cut the bread in half and toast

Add alot of the mustard

Heat the pastrami till it is really hot.

Place one slice at a time on the bread. This takes a little time but it really makes a neater sandwich.

Close the sandwich and press down so it fits in your mouth.

This is so good.

I have to have it with good cream soda and a pickle on the side.

This was the best breakfast in a long time.

Who said it has to be lunch or supper?

Going on the bike now.

 

Quinoa Salad

14 Jan

Quinoa salad

I love quinoa and it is supposed to be so good for you.

This is a simple and refreshing salad.

Two cups chicken or vegetable stock

One cup quinoa

2  diced avocados

12 sliced grape tomatoes

Two cups chopped baby kale

Two cups arugula

Two cups baby spinach

Four diced scallions

One diced red pepper

1/4 teaspoon salt

4 cloves garlic

One tablespoon shallots

6 tablespoons apple cider or red wine vinegar

6 tablespoons olive oil

Mix the quinoa and broth and bring to a boil

Cover the pot and let cook for another 10 minutes on low or until all the broth is absorbed.

Mix the salt and garlic in the food processor till it is chopped well.

Mix in the shallots, vinegar and oil.

Pulse till the dressing is smooth

Mix the hot cooked quinoa with the kale and about a third of the dressing.

Add the spinach, arugula, scallions, red pepper and tomatoes.

Add a third of the dressing and toss.

Mix the avocado with the rest of the dressing.

Put on top of everything. Toss again.

Drizzle with your favorite hot sauce.

This is a recipe I found on Pinterest from the gardengrazer.com

I changed it just a little by increasing the dressing and adding a couple of things.

Thank you garden grazer.

Spinach Lasagna

11 Jan

vegetable lasagna IMG_3002

This is a dish that I had  about forty years ago.

I had to figure out this recipe.

This is a rich meal so I usually serve it with a vinaigrette salad.

Grilled or boiled shrimp is nice on the salad.

You do need an extra deep lasagna pan.

12 to 16 lasagna noodles or enough for three layers plus a forth for the top.

One small chopped onion

3 tablespoons butter

3 ten ounce packages defrosted and squeezed dry chopped spinach

1/2 teaspoon salt

One pound shredded mozzarella cheese

1/2 pound Muenster cheese

1/2 pound provolone cheese

One cup sour cream

One large egg

Sauce

1/2 cup flour

8 tablespoons butter

2 teaspoons instant chicken bouillon

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

2 cups milk

2 cups half and half

One cup grated Parmesan cheese plus more for the topping

Cook the noodles according to the box directions

I prefer fresh pasta.

Saute the onion in the butter till soft but not brown.

Mix in the squeezed spinach, mozzarella cheese, sour cream, salt and the egg.

Set aside

Melt the 8 tablespoons butter and stir in the flour.

Cook till the flour has absorbed all the butter.

Add the bouillon.

Start adding the milk and half and half but stir in a little at a time to make sure you do not have lumps

Bring to a boil and stir constantly

Boil for two minutes.

Add the Parmesan cheese and nutmeg

Take off the heat, the sauce will be thin.

It will thicken up

Layer some sauce on the bottom of the pan

Add a layer of noodles

1/3 of the spinach mixture

1/3 of the Muenster and provolone cheese

3/4 cup sauce

Repeat for two more layers

Top with more sauce and a sprinkle of parmesan cheese

Cover with non stick foil

Bake at 350 degrees about 30 minutes on the center shelf

Uncover and bake another ten minutes till the top is very light brown and bubbly

This lasagna has to stand out for about ten minutes to set or else it is impossible to cut.

If you make this in advance it must come to room temperature before you cook it or else the bottom burns and it becomes dry.

Udon Soup with Vegetables

6 Jan

Udon Soup with Vegetables

In the produce department of the grocery store they have Udon soup packages.

This is a quick easy meal.

I added a lot of extra vegetables.

Follow the directions on the package

Start with boiling the noodles draining them and setting them in your bowls.

Follow the directions to make the soup.

Heat one tablespoon oil.

Add  one sliced carrot

Two cloves of diced garlic

Only the white part of 3 diced scallions. Save the green parts for garnish

One stalk of diced celery

Cook till everything is soft

Add 4 cups of chicken stock

2 teaspoons soy sauce

2 teaspoons grated ginger

1/4 teaspoon black pepper

Bring to a boil

Add two cups of broccoli flowerets

One can of drained baby corn

One handful of spinach

One cup of dried, drained  and re-hydrated shiitake mushrooms

Bring to a rolling boil

Ladle over the noodles

Top with the remaining scallions, diced cilantro, diced jalapeno and one stalk of diced bok choy

Serve with siracha sauce

Important notes.

Do not mix the noodles into the soup because it is impossible to serve and all the broth gets absorbed by the noodles.

Just pour the hot broth over the noodles that are in each individual bowl

Be careful using the pepper because it can overwhelm the soup

 

Low Carb Salmon Treat

4 Jan

Salmon Treat

Six slices of good nova smoked salmon cut into 18 pieces

One  seedless cucumber cut into 18 slices

1/4 teaspoon or less of cream cheese on every cucumber slice

Three capers on each cucumber slice

Three or four thin sliced scallion pieces

One piece of lox

Top with arugula and a grape tomato

These are a great appetizer or a light meal