Roasted Garlic and Tomato Shrimp Spaghettini

Roasted Garlic and Tomato Shrimp Spaghettini

Who doesn't love pasta?  I know, I know, too many carbs, however this recipe is light, healthy, and I even sneaked in spinach.  It's powerful food so leave the guilt behind.  I'm a big tomato lover and I itch every summer for fresh sun ripened tomatoes and by roasting the tomatoes the flavor is that much intensified, almost like sun dried tomatoes but fresher and better.  This recipe is simple and effortless.

Begin by choosing the freshest tomatoes.  I bought large cherry tomatoes because they smelled fragrant and were perfectly ripe.  Don't focus on which tomato or which size, you can always cut them up and they will shrivel once roasted, seek a tasty tomato.  Wash tomatoes and cut into roughly 1 inch pieces.  Peel the garlic and cut the 6 gloves in three pieces.  Arrange in a baking deep baking tray or over safe pan the tomatoes, garlic, fresh or dried oregano (thyme would also work), and season aggressively with salt.  Add 1/4 cup of olive oil and toss.  Bake in a preheated oven at 400 for approximately 20 minutes until tomatoes are soft and have rendered juices.

Peel, rinse and dry the shrimp.  I used 31/40 sized raw deveined shell on shrimp.  If you are in a rush you can opt for cooked shrimp, simply toss the into the hot dish to warm through.  I marinated the shrimp in a few generous tbsp of olive oil, the remaining garlic chopped, and 1/2 tsp of oregano. Refrigerate for 20-30 minutes. Next, fill a large pot 3/4 with water (salted) to a boil.  Cook pasta according to package instructions and be sure to reserve a cup of its cooking liquid prior to straining.

Heat a large pan to medium heat, and add the shrimp, its marinate, salt and pepper.  Cook for 1-2 minutes per side until the shrimp is not longer translucent and remove from heat.  Reheat the baked tomatoes on the stove top on medium to high heat and add a splash of dry white wine to de-glaze the pan, stirring the bottom to lift all the stuck bits and pieces (tons of flavor).  Add the washed raw spinach, the shrimp, and drained pasta.  Incorporate the ingredients well, and add the reserved pasta cooking liquid to extend your sauce.

Served piled high and garnish with your favorite fresh herb, fresh grated Parmesan, and my favorite crushed chili flakes.  Yumm!


Ingredients
(Serves 4 generously)
1 pkg spaghettini or capellini
340 g of raw deveined shrimp
325 g of tomatoes (2 containers of cherry tomatoes)
1 bag of baby spinach
6 stems of fresh oregano or 1 tsp dried
8 garlic cloves
1/3 cup extra virgin olive oil
Splash of white wine (optional)
Fresh Parmesan
Salt & Pepper

Baked Crab Stuffed Jalapeno Poppers

Baked Crab Stuffed Jalapeno Poppers

My dad always makes me this appetizer when I'm visiting and I love them so much that I started making them at home with my own variations.  They are spicy, cheesy, crunchy and very addictive.  I prefer this baked version over the deep fried poppers they serve at pubs, and they are much lighter.  I prepared this version with fresh crab and cheddar.  If you do not eat seafood, they are equally delicious simply stuffed with cheeses.

For the filling, chop celery, red onion (or scallions), and parsley very fine.  Add room temperature cream and shredded cheddar.  Season with garlic powder, chili powder, and salt and pepper.  Add medium sized chopped cooked crab meat, and combine mixture thoroughly.  You can replace the crab with other shell fish, I also prepare this recipe with shrimp.  Adding the seafood, cuts down the fat from the cheese and bumps up the protein.

Jalapenos are high in vitamin C, vitamin A, B-6, and too often underused.  Simply wash the peppers and cut in half, I usually leave the stems.  Remove the seeds and membrane, they contain the majority of the heat. If you like it spicy like me, leave a few seeds. Stuff the halved peppers generously with the cheese/crab mixture.

In a plate season the Panko with salt, pepper, and oregano.  Dip the filling side only until it is fully coated in crumbs.  Lightly sprinkle the crust with cayenne pepper (optional).  Preheat oven to 400F.  Arrange jalapenos (skin side down) on a parchment lined baking tray and bake for approximately 18-24 minutes until golden brown.  You may also grill them on the BBQ skin side down on low heat.

Serve with sour cream or guacamole and enjoy : )  They are also great on top of a veggie burger.

Ingredients
(Serves 12 pieces)

6 jalapeno peppers

3 tbsp plain cream cheese

40g shredded cheddar cheese
50g cooked crab meat

2 tbsp chopped red onion

2 tbsp chopped celery

1 tbsp chopped parsley

1/4 tsp garlic powder

1/4 tsp chili powder
1/4 tsp dried oregano

1/3 cup Panko

Salt and Pepper to taste

Pinch of cayenne

Asparagus Rigatoni in a Creamy Pesto with Blue Cheese

This recipe serves four, however; it is so delicious that you might eat an extra portion.  This vegetarian pasta is hearty, satisfying, and the creamy pesto sauce is packed with flavor.  I like it with asparagus, on this occasion I added broccoli as well.  Feel free to use any dark green vegetables you love, mushrooms would also be a good addition.  If you have non vegetarians in the family/guests you can easily top this dish with grilled chicken or shrimp and marinate in extra pesto.  Also, if you have blue cheese haters in the household, you can simply not mix it into the sauce and crumble it on top.  This dish is easy to entertain with and can please many palates.  You will need at least a small food processor to make the pesto or a blender/hand blender.

Pesto can be made in three minutes, so please don't buy it.  Homemade pesto is free from preservatives and packed with vitamin C, anti-fungal, and anti-cancerous properties.  The pine nuts provide protein and vitamin E, among other things...  It is a flavorful marinate and/or spread.  Simply wash the fresh basil and parsley.  Please remove any dark edges from the basil, it will turn the mixture bitter.  Roughly chop the rest of the ingredients.  Blend all the ingredients in a food processor until combined for one to two minutes. Keep some texture in the mixture, don't over blend.  Refrigerate the pesto.

Fill a large pot with three quarters water with a tsp of salt and bring to a boil.  You want more water than you will need for the pasta as you will throw the vegetables in at the end to blanch them, for an easy clean-up.  Rinse and dry asparagus and broccoli thoroughly.  Chop tough ends of asparagus, approximately 1 inch and chop the remaining stems into three pieces.  Cut broccoli into small florets.  Add the rigatoni and cook according to the package instructions, different pastas very.  Once you feel the pasta will be ready within 2 minutes or so, put a large deep saucepan on medium heat on another burner.  Add the vegetables to the boiling water with the pasta.  Poor the pesto into the deep pan and allow to heat through.  Strain the rigatoni and veggies, reserving a third of a cup of pasta cooking water.  The pasta cooking liquid is starchy and helps the pasta adhere to the sauce while extending it.  Once the pesto is hot, add cream and a little butter.  You may use any percentage of cream, depending on your diet.  Bring to a simmer and add the pasta and vegetables and stir.  Allow the pasta to marry the sauce for approximately 3 minutes and then add the pasta to adjust the consistency.  

Incorporate the Blue cheese and plate the pasta.  Garnish with crumbles of blue cheese or freshly grated Parmesan.  I usually top the dish with freshly ground pepper and a few pieces of ripped parsley or basil. This time I won't tell you to enjoy, I know you will!  Feel free to get creative and use any pasta you like, chunkier pasta works best.

Ingredients (Serves 4)

1 small pkg rigatoni (450g)

1 bunch asparagus

1/2 bunch broccoli

1/2 cup half and half cream

1/3 cup reserved pasta cooking water

1 tbsp of butter

1/4 cup Blue cheese

Salt

Pesto

1/4 cup raw pine nuts

1 bunch fresh basil

1/4 cup fresh parsley

1 clove garlic (peeled)

3 tbsp of grated Parmesan
1/2 cup extra virgin olive oil
2 tbsp of lemon juice

Salt and Pepper to taste

  

Beet Soup "Red Borstch"

Beet Soup "Red Borstch"

The infamous beet is a prehistoric vegetable with multiple health benefits.  Notably, beets naturally detoxify kidneys from all the toxins we are exposed to, their rich pigment carry an abundance of anti-oxidants.  They are associated with lowering blood pressure, improving stamina, anti-cancer fighting properties, and high in fiber.  Bring on the beet!  These days we all need a boost.  Other than the obvious nutritional value of this soup, it is absolutely delicious and I must admit, my favorite soup of all.  It does take a little extra time to prepare, however; make a big pot and it's worth it and your body will love you for it.  If you want to cut the time, you may use a store bought low-sodium vegetable or chicken broth.

In order to accomplish a great vegetable broth you simply need a variety of fresh veggies and herbs, it will definitely stand up chicken broth.  Begin by chopping your vegetables roughly in one inch pieces.  You only need to rinse the vegetables, don't worry about the peels (more flavor), everything will be strained later. Segment the garlic cloves and smash them.  Set a large pot on high, and add 2 tbsp of olive oil.  Once oil is heated, add vegetables and garlic, reduce to medium-high heat.  Stir (sweat) vegetables for 3-4 min.  Add fresh herbs, dry spices, and fill the pot until 3/4 full. Allow broth to boil for 45 min,, set aside to cool, and drain the broth.  You may always use this broth in other recipes and it freezes beautifully.

For the beet soup, slice carrots approximately 1/8 of an inch.  Peel and grate the beets or cut into match sticks.  Since this soup revolves around beets, be sure to pick beets that are fresh and still have roughage (stems and leaves) to ensure optimal flavor, you will not use them in this soup but they are great lightly sauteed. Slice garlic finely and pick thyme leaves from stem.  Set all the ingredients aside.  Bring the vegetable broth to a simmer on medium heat, and add veggies, garlic, and reserve one beet for later.  Add the dry spices and allow to simmer for 10 min.  Add vinegar and lemon juice and allow to simmer for another 10 min. In the meantime, heat a small pan over medium-high heat, add olive oil, and add the reserved grated or chopped beet.  Season well and cook beets while stirring occasionally for 4-5 minutes.  Once broth has simmered for 20 min. (total), add the fried beet mixture to the soup.  Add chopped dill.  Turn down the heat to low-medium.  Once you add the grated beets, which add color and a new dimension, do not bring the soup to a boil.  Allow the rest of the ingredients to melt for another 10 minutes and enjoy.

This Eastern European soup is traditionally served with pieces of steamed potatoes and hard boiled egg. These sides are then added to the soup which gives it body and transforms the dish into a complete meal. Garnish the soup with fresh dill.  For non-vegetarians, you may also add pieces of sliced cooked/grilled sausage but works with shredded chicken as well.  Bonne appetit!

Vegetable Broth

- 2 tbsp of  olive oil

- carrots (3 large or 6 small)

- celery stalks (4)

- large onion

- 1/2 bunch of fresh parsley

- 1 bundle of fresh thyme

- 1 tbsp of whole peppercorns

- 4 bay leafs 

- 6 gloves of garlic

- 1 tsp of salt

- 1/2 tsp of coriander seeds

- 1/2 tsp of celery seeds

- clove peppercorns (6)

(any other left over veggies you may have in the fridge)

Borstch

- beets (3 large, or 6 small)

- carrots (2 large, 4 small)

- onion

- 4 garlic cloves

- 1/2 cup of vinegar

- 1/2 lemon (juice)

- 1 tsbp olive oil

- 1 small bundle of fresh thyme or tsp of dried

- 1 tbsp fresh dill (optional)

- salt, lots of black pepper

Garnish

- hard boiled eggs

- boiled/steamed potatoes

- fresh dill

Healthy Fish and Chips

Healthy Fish and Chips

Who needs all the fat and calories from going out for fish and chips.  The fish is usually over battered and under seasoned.  Enjoy a healthy version that is guilt free, tasty, and satisfying.  I have nestled the fish on a bed of refreshing coleslaw, topped with fresh green beans and garnished with a few dill potatoes.  I do have a recipe for homemade tartar sauce which I may post soon.  However, with the creamy coleslaw there is not need for it.

For the coleslaw, shred cabbage and carrot medium to fine.  This recipe is great with green or red cabbage   Slice red onion thinly.  Blend mayo, vinegar, Dijon, celery seed, sugar, salt, pepper and taste. Adjust seasoning if necessary.  If you wish to prepare a lighter version, substitute the mayo with a thick plain yogurt (you may use less vinegar since the yogurt is tangy).  Blend all the ingredients thoroughly and refrigerate.

When choosing fish, I always try to find sustainable choices.  Cod is sustainable and popular; therefore, it is usually fresh and easily available.  However, any firm white fish could work in this recipe.  The best advice I could give when buying fish is to get to know your fish monger.  Speak to him (remember his name), ask him when the shipments come in and then you won't be disappointed with your purchase.  If your fish has a slight odor, soak it in milk and if it has a strong odor, simply disregard the fish.  Whisk egg, garlic powder, cayenne, celery salt, thyme, salt, pepper in a large bowl to marinate fish.  Rinse fish, then pat dry and mix thoroughly in marinate.  Refrigerate for 1-2 hours, longer is fine. In a large bowl or plate, blend breadcrumbs/Panko and flour.  Dredge and coat fish on both sides in the breadcrumbs.  Preheat a large pan on high and add 5 tbsp of oil. Use an oil that has a high heating point such as vegetable, canola, peanut, or grape seed oil.  Once the oil is hot, place the fish and do not overcrowd the pan.  If necessary use two medium pans.  Cook the fish 2 minutes per side until golden brown and set aside on paper towel to drain.

Since the fish is lightly fried, I accompanied the fish with steamed potatoes.  It's all about balance, right!  I did not include it in the ingredient list, since everyone has their own favorite potato recipe.  The only tip I will provide is to heavily salt the boiling water and to find or cut the potatoes in relatively the same size so they cook evenly.  I always drain the potatoes from the pot and put them back on the stove top for a minute to remove excess moisture.  I never leave the pot and somewhat shake the pot over the burner as to not burn the potatoes.  Remove from the heat and garnish with your favorite chopped fresh herb.

I served this dish with steamed green beans, asparagus would also be great.  Lightly tossed in sesame oil or butter and seasoned.  They definitely will leave you with more power than french fries.  Enjoy!

Ingredients (serves 4)

1 lb of sustainable cod

5 tbsp of canola or peanut oil

1 cup plain breadcrumbs or Panko

1 tsp all purpose flour

1 whole egg

1/2 tsp of salt

1/4 tsp pepper

1/2 tsp of garlic powder

1/4 tsp of cayenne

1/4 tsp of celery salt

1/2 tsp thyme or marjoram

Coleslaw

1/2 cabbage

1 carrot

1/2 red onion

1/2 cup mayonnaise or Greek yogurt

2-3 tbsp cider vinegar

1/2 tsp of Dijon mustard

1/8 tsp celery seed

1 tsp of sugar

Salt & Pepper to taste

 

Savory Potato Waffles or Latkes

Savory Potato Waffles

I'm a girl who prefers savory over sweets any day.  I bought a small indoor grill and got the waffle maker attachment, thinking it might be fun. Aside from your traditional waffle, this potato waffle is outstanding and is packed with yummy veggies.  If you don't have a waffle maker, don't freight.  This recipe can easily be translated into to a simply pan fried potato Lakte.  Furthermore, it would be a perfect compliment to the eggs Benedict recipe that I posted among other so many other things...

Begin by peeling and par boiling the potatoes in salted water for 6-8 minutes.  The idea is that you want to cook the potatoes essentially half way to being fully cooked.  Drain potatoes and allow to drain over paper towel (to remove extra moisture) and refrigerate. Once chilled, grate potatoes on the corser side of the grater.  It is much easier to grate the potatoes when they are cold.  Grate or chop vegetables and place in a bowl with grated potatoes.  Whisk egg, sour cream, and seasonings in a separate bowl and add the rest of the ingredients.  Combine all the ingredients thoroughly.  Set your grill with waffle attachment to the appropriate setting for waffles and allow to preheat, it should be 400 to 425 degrees. Transfer mixture evenly into waffle maker and cook for 8-12 minutes or until potato waffles are golden brown.  If you do not have a waffle maker, preheat a pan to medium-high and add 3 tbsp of olive oil. Form 1/2 cup shaped pancakes and place in the pan without crowding.  Cook on both sides until golden brown.  Enjoy! This recipe would also be delicious with the addition of your choice of grated cheese, I like Parmesan.

Ingredients (4 servings, 2 waffles per person)
3-4 large potatoes
1/4 cup chopped red pepper
1/3 cup chopped zucchini
1 small onion chopped
1/4 chopped fresh chives
2 tbsp fresh parley
1/2 tsp of thyme or marjoram
1/2 garlic powder
1/4 tsp Hungarian paprika
1 whole egg
1 tbsp sour cream
1 tbsp of oil to prime waffle maker or for pan
Salt & Pepper to taste

Quinoa and Chickpea Salad

Quinoa and Chickpea Salad

Quinoa has certainly made its debut a few years ago, as the new super food and is now available at any supermarket.  It is high in protein, gluten-free, and low in fat.  It also has a great texture, since it is more of a seed than a grain, and therefore keeps its texture for days.  I love this delicious salad because it maintains its integrity for up to a week refrigerated. I usually make a large batch and take it on the go for a healthy lunch and its great at room temperature.

To prepare perfect quinoa, begin by first thoroughly rinsing it.  There is an outer coating on the seed which tends to be bitter.  Always cook quinoa with 2-1 ration of water (twice as much of water).  For this recipe, bring 4 cups of water with a generous pinch of salt to a boil in a medium pot. Once the water comes to a boil, add 2 cups of quinoa and stir. Reduce heat to low and cover.  Allow quinoa to cook for 15 minutes.  Remove and drain, don't rinse.  I usually place the drained quinoa back into the same warm pot, cover and let it rest for 10 minutes or so. This allows it to absorb the residual moisture and cool down to room temperature.

Meanwhile, chop the red pepper, celery, olives, and red onion in small cubes.  Mince parsley.  Place quinoa in a serving dish, add rinsed chickpeas, vegetables, olives, parsley, oregano, and cumin.  Drizzle 5 tbsp of olive oil and 3 tbsp of lemon juice.  Salt and pepper to taste.  Blend well and enjoy!   You can really use any vegetables or herbs you like that marry well, it is a good opportunity to clean up your fridge and pantry.  I had an ear of cooked left over corn.  I have also made a Tex-Mex version of this salad with black beans, jalapeno, red pepper, corn, and kicked up the spice.  A Mediterranean version is also lovely, featuring sun-dried tomatoes, olives, basil, feta, etc...  Have fun with it!

Ingredients (6 servings)

2 cups quinoa

1 cup chickpeas

1/3 cup red pepper

1/3 cup corn

1/3 cup parsley

1/3 cup red onion

1/4 cup black olives

1/2 tsp cumin

1 tsp dried oregano

5 tbsp extra virgin olive oil

3 tbsp lemon fresh lemon juice

Salt & Pepper

Summer Frittata with Avocado and Tomato

Summer Frittata with Avocado and Tomato

Frittatas are great for breakfast or dinner.  They are nutritious, delicious, economical and most notably can be ready in no time!  In the picture, I have prepared a basic herb frittata and have added my vegetables raw on top as the tomatoes and avocado grabbed my attention at the supermarket and I prefer these veggies uncooked.  This recipe will feed one or two depending on your appetite.  For a larger frittata, simply augment the eggs and seasonings and use a larger pan.  I use one tsp of fresh herbs per egg. In this case, you will also achieve a thicker and puffier frittata, which is lovely. This is ideal for feeding many, as your can simply cut slices of the larger pie and serve, rather than cooking individual omelettes.  Do not forget to use an oven safe pan as it will move from stove top to the oven.

For the frittata, finely mince the fresh herbs and set aside, reserve a small pinch separately for garnish. Preheat oven to broil.  In a bowl, whisk eggs, fine herbs, salt, pepper, and milk/cream. Heat a medium size pan over medium heat and add one tsp each of butter and olive oil. The oil prevents the butter (which adds flavor) from burning.  Pore egg mixture in the pan, on medium heat, stirring with a spatula to slightly scramble the eggs and disperse the mixture evenly, approximately 1 min.  Next, allow the eggs to set and do not mix them.  After a few minutes, when the bottom appears to be set and a few bubbles are forming in the soft center at the surface, close the heat.  The idea is to cook the bottom on stove, until set not brown, and finish cooking in the oven.  No need to flip!  At this stage, add sliced cheese.  I used a fresh bocconcini or buffalo mozzarella and place in the oven for a few minutes until the frittata is cooked through and cheese is melted.  If you also used bocconcini, make sure to season with salt and pepper, it is very mild and needs salt to bring out its delicate flavor.

Remove and serve on your favorite dish.  Arrange freshly sliced veggies on top to create your own presentation and season the veggies with salt, pepper, and a sprinkle of fresh herbs.  I chose tomatoes, avocado, cucumber and olives.   Someone ate the olives before the picture was taken! ; ) You can always garnish with a drizzle of reduced balsamic and/or olive oil.   This dish is great by itself or served with a simple salad of peppery arugula dressed with olive oil, lemon juice, salt, and pepper.

Ingredients (feeds 1-2 people)

3 whole eggs

3 tsp fresh parsley, thyme, tarragon (any herbs can work)

2 tbsp of milk or cream

1 tsp of butter

1 tsp of extra virgin olive oil

1 small tomato

1 baby cucumber

1/4 avocado

3 olives

2 medium bocconcini balls or 1/4 cup shredded cheese
salt & pepper to taste

Asparagus Eggs Benedict - Homemade Hollondaise

Asparagus Eggs Benedict!

This elegant breakfast is always a crowd favorite.  Many of us seem to be intimidated with this dish and simply order it only when we go out.  However, it is simple to prepare with some parts that can be prepared ahead.  With the right sequence in your preparations, you will not shy away from preparing this delicious breakfast.

The following recipe is a classic eggs Benedict with steamed asparagus served on your choice of toasted bread or English muffin with melted gruyere, topped with homemade hollandaise.  The bread can easily be replaced with a potato rosti for a gluten free dish.  Furthermore, you may vary the recipe, substituting with any of your favorite vegetables and/or cheeses.  This recipe serves 4 generously.

Begin with the asparagus, rinsing them thoroughly and cutting off the woody stems and the bottom, approximately one inch.  Pour four cups of water into a medium sauce pan with a few pinches of salt and bring to a boil.  Place the asparagus in the boiling water and reduce heat to medium.  Cook for 5-7 minutes, until tender and still relatively crisp.  Drain asparagus and place in an ice water bath to immediately stop the cooking process which will keep your asparagus bright green.  Once chilled, remove from ice bath and allow the veg to return to room temperature and set aside until ready to assemble.

For the hollandaise, prepare a double boiler with a small to medium pot of hot water.  In a stainless steel bowl, melt the butter over the boiling water and set aside.  Separate the egg yolks and place in another stainless steel bowl.  Add lemon juice and dijon.  Begin by whisking the egg mixture off the heat to incorporate.  Then begin whisking the mixture over the heat vigorously for approximately 3 to 5 min. until the eggs are a pale yellow and the mixture has doubled in volume.  Once you have achieved that consistency, drizzle in the melted butter slowly while continuously whisking, approximately 1-2 min.  Remove from heat and add salt and cayenne.  Store at room temperature.  If you do not serve after 30 min. simply refrigerate and then reheat gently.  I usually prepare the vegetable and sauce ahead of time as to not be overwhelmed, as the sauce requires full attention.  

Finally, for the perfect poached eggs, fill a large wide casserole type pot half way with water with a teaspoon of vinegar and a pinch of salt  (this will help the eggs to form and not adhere to each other).  Bring to a light simmer over medium heat.  Crack each egg in an individual ramekin or small glass.  It is much easier to drop them in!  Stir the water in a large circular motion to create a vortex.  Drop one egg at a time in the center of the vortex, take your time.  For a soft egg remove after 2 min. and 4 min. for a firm egg.  However, depending on the size of the egg and if they were refrigerated, this may vary by 1 min or so.  Feel free to gently bring an egg to the surface after 2 min. with a tablespoon and use your finger to feel for your desired texture.  Remove the eggs with a spoon and place over paper towel to drain excess water.

While the eggs are cooking, toast your bread with a slice of gruyere on a baking tray in the oven on broil.  Remove when the cheese is nicely melted (it usually takes around the same time as the eggs).  Assemble, and garnish with fresh dill or chives.  Enjoy!

Ingredients (Serves 4)

1-2 bunches of asparagus

8 whole eggs

4 additional egg yolks

1 tsp white vinegar

8 slices gruyere

8 pieces of bread

1/2 cup of salted butter (1 stick)

1/2 tsp of dijon

1 tsp fresh lemon juice

salt

pinch of cayenne

2 tsp fresh dill