Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Soup to warm you up
I don't know about you but it's been COLD here. And the other day we got all types of snow and the plows didn't seem to be out at all. What's up with that? It took one friend an hour and a half to make it into work! That's just wrong.
For days like this everyone should just stay home and make up a nice pot of soup. This is super easy, fast, no fuss soup. No boiling for hours, just toss it all in the pot to heat up, and you're good to go. I added turkey kielbasa and shrimp to mine, but you could easily leave them out and have a nice vegetarian soup.
I'd like to thank Donna and Frank for the awesome new bowls!!
I love these things.
Beantastic Soup
spray or drizzle of olive oil
4 scallions green and white parts chopped
1/2 cup salsa (i used medium heat)
3 cloves garlic chopped
1 can low sodium black eye peas (not rinsed or drained)
1 can low sodium red beans (not rinsed or drained)
2-4 glugs Franks Red Hot (more or less to taste)
2 cups low sodium vegetable stock (I LOVE wegmans low sodium vegetable and chicken stocks, you can find them in the organic aisle, they are flavorful and only have 4% sodium per serving!)
1/2 a package turkey kielbasa sliced
1/2 lb frozen cooked shrimp thawed and tails removed
chopped scallions for garnish
thickly grated sharp cheddar cheese for garnish
Saute kielbasa in a soup pot until nicely browned, add garlic, ginger and scallions until aromatic (1-2 minutes)
Dump in half the beans and mash with a potato masher, then dump in the rest of the beans in un-mashed.
Add vegetable stock and red hot and stir to incorporate. Simmer until heated through (about 5 minutes). A few minutes before serving add the shrimp (you want them to heat up but not over cook since they are already cooked).
Serve topped with scallions and grated sharp cheddar.
This soup is done in under 30 minutes start to finish.
If you can't find low sodium beans, it's ok, just drain and rinse one can and not the other. That will still give you a little of the thickness with some less salt. If you used both full on sodium without rinsing, it may be a bit overpoweringly salty.
Chow!
For days like this everyone should just stay home and make up a nice pot of soup. This is super easy, fast, no fuss soup. No boiling for hours, just toss it all in the pot to heat up, and you're good to go. I added turkey kielbasa and shrimp to mine, but you could easily leave them out and have a nice vegetarian soup.
I'd like to thank Donna and Frank for the awesome new bowls!!I love these things.
Beantastic Soup
spray or drizzle of olive oil
4 scallions green and white parts chopped
1/2 cup salsa (i used medium heat)
3 cloves garlic chopped
1 can low sodium black eye peas (not rinsed or drained)
1 can low sodium red beans (not rinsed or drained)
2-4 glugs Franks Red Hot (more or less to taste)
2 cups low sodium vegetable stock (I LOVE wegmans low sodium vegetable and chicken stocks, you can find them in the organic aisle, they are flavorful and only have 4% sodium per serving!)
1/2 a package turkey kielbasa sliced
1/2 lb frozen cooked shrimp thawed and tails removed
chopped scallions for garnish
thickly grated sharp cheddar cheese for garnish
Saute kielbasa in a soup pot until nicely browned, add garlic, ginger and scallions until aromatic (1-2 minutes)
Dump in half the beans and mash with a potato masher, then dump in the rest of the beans in un-mashed.
Add vegetable stock and red hot and stir to incorporate. Simmer until heated through (about 5 minutes). A few minutes before serving add the shrimp (you want them to heat up but not over cook since they are already cooked).
Serve topped with scallions and grated sharp cheddar.
This soup is done in under 30 minutes start to finish.
If you can't find low sodium beans, it's ok, just drain and rinse one can and not the other. That will still give you a little of the thickness with some less salt. If you used both full on sodium without rinsing, it may be a bit overpoweringly salty.
Chow!
shrimptastic
Sunday nights have turned into sauce night for me and John. This past week we made skinny pasta and topped it with turkey kielbasa, shrimp, and mushrooms in a red sauce. Easy, fast, and delicious!
Cook the pasta (whole wheat for me!) according to the package, I like mine aldente yum! Slice up the turkey kielbasa and mushrooms and toss in a sauce pan with a little olive oil spray. Toss them around until they are nice and browned, at this point plop in a jar of your favorite sauce (in a pinch wegmans Diavola sauce is the hands down best in my opinion, spicy!) Stir and turn the heat down to low. I used frozen cooked shrimp so once they were defrosted I just tossed them in the sauce for the last few minutes to warm them up.
This meal goes from start to finish in 20 minutes. Top with some parmasian cheese or a little parsley and you are good to go! I also added in a bunch of spinach into mine for a little added boost.
Chow!
Cook the pasta (whole wheat for me!) according to the package, I like mine aldente yum! Slice up the turkey kielbasa and mushrooms and toss in a sauce pan with a little olive oil spray. Toss them around until they are nice and browned, at this point plop in a jar of your favorite sauce (in a pinch wegmans Diavola sauce is the hands down best in my opinion, spicy!) Stir and turn the heat down to low. I used frozen cooked shrimp so once they were defrosted I just tossed them in the sauce for the last few minutes to warm them up.
This meal goes from start to finish in 20 minutes. Top with some parmasian cheese or a little parsley and you are good to go! I also added in a bunch of spinach into mine for a little added boost.
Chow!
Cook Book Typography
I mentioned this last week and never got a chance to write about it. In grad school Neva and I took a typography class together. One of our first projects was to make a salad to bring in to share with everyone and then create an art piece using letter forms to recreate our salad. I chose ambrosia... here is what I created typographically to represent ambrosia salad... which is super tasty!!Our final class project was to create a cookbook using typographic elements to help a person read the recipe easier. A lot of recipes can be rather confusing the way they are presented... Here are a few pages from my cookbook. Hope you enjoy!! (click on the images to see a larger view)
I titled the book Snow on my Oatmeal (for those of you who don't know my last name is Snow... I know super fun). I also used a splatter of B's to create the look of flour spilled across the page... I don't know about you but I always get flour everywhere!
I used dotted lines to separate the ingredients and instructions within the groupings of ingredients. I also used the left hand side of the book spread to create letters into objects that represented the recipe... so in this example we have little typographic shrimp!
And in this example we have little typographic cookies! You have to try this recipe for Anzac biscuits!!! They are super tasty... but very very stick to your teeth sweet. Chow!
Spicy sprimp or tofu "sushi roll"
I have a secret love affair with sushi. It's true! Oh sushi how I love you!! But sushi is an expensive date. Hence why I love California Rollin's 3 rolls for $12 sundays. YUM I'll be going there this sunday with matt and john woohoo yum! Anyway back to my make shift in a pinch "sushi rolls" they are super easy to whip together and very tasty!
Spicy sprimp or tofu "sushi roll"
1/4 cup fat free mayo
1 tablespoon chili sauce
1/2 tsp. sesame oil
16 large shrimp or a container of baked tofu
1 Japanese cucumber, quartered lengthwise
head of romaine lettuce
2 tablespoons toasted sesame seeds
2 cups prepared brown rice
Mix the ingredients together to blend. Using a leaf of romaine, put a spoonful of brown rice in the middle. Place a piece of cucumber lengthwise ontop of the rice then place 3 tablespoons of the spicy shrimp mixture along the cucumber. Sprinkle with sesame seeds and roll the lettuce leaf up to form a burrito type packaging.
I also steamed up some edamame to have with these. so good!
yum yum yum
Shimp marsala
So while I was home a month or so ago I had made this "dish for one" and it was delicious. I kicked the mom and dad out of the house so they could have a nice date night and promptly started walking around the kitchen grabbing stuff that looked good together. In the end it was fantastic! Serve it up with some nice fresh bread and you are good to go!
Shrimp marsala for one
small handful of linguine (about 1.5 servings)
10-12 cooked frozen shrimp defrosted
1 tsp olive oil
1/2 tsp chopped garlic
2-4 shakes red pepper flakes
fresh ground black pepper to taste
1/4 cup marsala wine
few sprigs fresh parsley ripped into small pieces
Bring pot of water to boil and cook linguine according to pasta box. Set aside.
In your favorite saute pan heat olive oil then add garlic, red pepper, black pepper. Saute until lightly browned. Add shimp and toss to coat, pour in wine and cover to steam for 30 seconds. Remove cover and add in parsley. Stir, then pour over cooked linguine and toss to coat.
Enjoy a super fast and easy meal with a nice glass of wine (no not the cooking marsals wine, go buy yourself something nice haha)
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