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Warm Pasta Salad with Shrimp

Ingredients

  • 3 cups uncooked farfalle (bow tie pasta)
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 12 ounces medium shrimp, peeled and deveined
  • 1 1/2 cups chopped fresh spinach
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/4 cup minced red onion
  • 2 tablespoons chopped capers

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.

Yield: 4 servings

Nutritional Information

Amount per serving
  • Calories: 487
  • Fat: 16.4g
  • Protein: 28.9g
  • Carbohydrate: 56.2g
  • Fiber: 4.9g

 

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Cheesy Chorizo Frittata

Serves 6

Ingredients:

  • 1/4 lb chorizo
  • 1 (6 oz) pkg baby spinach leaves
  • 2 c cherry tomatoes, halved
  • 4 green onions, sliced
  • 6 eggs
  • 1/2 c milk
  • 1 1/2 c shredded pepper jack cheese, divided

Directions:

  1. Heat oven to 375 degrees.  Cook chorizo in large ovenproof skillet on medium-hihg heat until done, stirring frequently.  Remove chorizo from skillet, reserving drippings in skillet.  Set chorizo aside. Add spinach to skillet; cook 2 minutes or just until wilted, stirring frequently.  Stir in tomatoes and onions.  Remove from heat.  Mix in chorizo.
  2. Whisk eggs and milk in medium bowl until blended; stir in 1 c cheese.  Add to ingredients in skillet; stir until just blended.  Top with remaining cheese.
  3. Bake 25 minutes or until knife inserted in center comes out clean.
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Brazilian Black Bean Stew

Ingredients

Makes 6 servings

  • 1 Tbsp canola oil
  • 1/4 pound chorizo sausage, chopped
  • 1/3 pound cooked ham, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (1 pound) sweet potatoes, peeled and diced
  • 1 large red bell pepper, diced
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 1 small hot green chile pepper, diced
  • 1 1/2 cups water
  • 2 (16 ounce) cans black beans, rinsed and drained
  • 1 mango – peeled, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt

 PREP: 15 mins COOK:30 mins READY IN: 45 mins

Directions

  1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
  2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
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Shrimp Tacos with Spicy Slaw

Serves 4.

Note: From the Detroit Free Press Test Kitchen.

  • 1 to 1 1/4 lb. peeled and de­veined large raw shrimp
  • 1/3 c. fresh orange juice
  • 1 chipotle pepper in adobo sauce (see Note)
  • 3 tbsp. lemon or lime juice, divided
  • 3 tbsp. olive oil, divided
  • Salt and black pepper
  • 2 c. finely shredded cabbage
  • 1 medium tomato, diced
  • 1 small white onion, diced
  • 3/4 c. chopped cilantro, divided
  • 1/2 tsp. sugar
  • Salt and black pepper to taste
  • 1/4 tsp. crushed red pepper flakes, or to taste
  • 8 corn tortillas, warmed
  • 1/2 c. reduced fat sour cream
  • 1/4 c. chopped cilantro
  • 1 avocado, halved, pitted, sliced or diced
  • 1 c. crumbled queso fresco or feta cheese

Directions

Place the shrimp in a large bowl.

To make the marinade: In a mini food processor or blender, blend together the orange juice, 1 chipotle pepper, 2 tablespoons lemon or lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.

Meanwhile, in another bowl, mix together the slaw ingredients: cabbage, tomato, onion, 1/2 cup cilantro, 2 tablespoons olive oil, 1 tablespoon lemon or lime juice, sugar, salt and pepper to taste and 1/4 teaspoon crushed red pepper flakes. Set aside.

Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.

To assemble the tacos, stir together the sour cream and 1/4 cup cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.

Nutrition information per serving:

Calories 415 Fat 25 g Sodium 662 mg Saturated fat 9 gCarbohydrates 36 g Protein 16 g Cholesterol 84 mg Dietary fiber 7 g

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Jalapeno BLT Pizza+

  • 1 thawed frozen pizza dough ball
  • 1 c or so arabiatta sauce
  • 6 slices bacon
  • 3 Tbsp jalapeno jelly
  • 2 thick sliced plum tomatoes
  • 2 c arugula or spinach
  • 1 c shredded mozzarella cheese
  • 2 Tbsp olive oil

Heat oven to 450.

Roll out dough, following directions on package.  Transfer rolled out dough onto cooking pan lightly sprinkled with cornmeal.  Pre-bake the dough for 5-8 minutes (otherwise dough tends to be soft in middle).

Cook bacon and chop it up, tossing to coat it with the jalapeno jelly.  Slice tomatoes.  Toss arugula with olive oil.  Set all aside.

Pour the arrabiatta sauce onto the pre-cooked dough and spread around.  Top sauce with cheese, tomatoes and jalapeno bacon.

Transfer the pizza back to the oven and cook for another 5-8 minutes until it is done to your liking. 

Remove from oven and top with arugula.

Cut and serve.

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Mini Shepherd’s Pies+

4 servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 12 ounces 93%-lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup reduced-sodium beef broth
  • 6 ounces baby spinach, chopped
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon garlic powder, divided
  • 2 12-ounce packages frozen winter squash puree, thawed
  • 1/3 cup finely shredded Parmesan cheese

Preparation

  1. Position rack in upper third of oven; preheat broiler.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
  3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
  4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

Nutrition

Per serving : 310 Calories; 13 g Fat; 5 g, 26 g Carbohydrates; 29 g Protein; 5 g Fiber

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Hurricane Winds Strike

You may have heard about our windy few days experienced here in the upper Midwest.  On Tuesday and Wednesday we had wind gusts strong enough to be classified as a category 3 “Land Hurricane.”  Minnesota experienced a record low barometric pressure creating this incredible “storm.”

But I’m going to start this story with last week…

We had kind of a windy Wednesday (Oct. 20).  Knowing that our golfing days are limited this time of year, Barry and I decided to take the afternoon off to play golf, stupidly thinking it would be the best day that week.  It wasn’t.  Tuesday would have been better.  Anyway, it was probably the windiest conditions that I’ve golfed in.  You had to take the wind into account even while putting!  Barry actually played pretty well, considering….

So what’s the point?  We came home from golf that day to see a large oak lying across the backyard woods, victim of the high winds.  It had a twin that had already lost it’s top, and I guess the combination of wind, dry October and rotted base finally conspired to bring it down.

 

Continue reading “Hurricane Winds Strike”

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Spicy Shrimp Noodle Bowl

 

5 points

Yield: 4 servings
serve with Cucumber Salad
Reviewers added more broth to make it soupier

1 pound tail-on peeled and deveined medium shrimp
1 1/2 cups water
1 cup fat-free, lower-sodium chicken broth
1 (8-ounce) bottle clam juice
2 (1/4-inch-thick) slices peeled fresh ginger
1 teaspoon olive oil
3/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced yellow onion
1 garlic clove, minced
1/2 cup sugar snap peas
2 teaspoons chili garlic sauce or 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 ounces uncooked rice sticks
2 tablespoons fresh cilantro leaves
Lime wedges

1. Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

2. Heat olive oil in medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.


CALORIES 236 ; FAT 3.6g (sat 0.7g,mono 1.3g,poly 1g); CHOLESTEROL 174mg; CALCIUM 84mg; CARBOHYDRATE 25.4g; SODIUM 506mg; PROTEIN 26.5g; FIBER 1.9g; IRON 3.7mg