Archive for June, 2017

Spicy Thai Style Shrimp Salad – A small batch

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Dressing
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon garlic-chili sauce

Mix all ingredients together and set aside

1/2 pound large shrimp, cleaned and cooked
2 cups thinly sliced assorted vegetables
(cucumber, carrot, bell pepper, avocado, tomato, shallot)

Combine the ingredients
toss with dressing

Garnish with a drizzle of peanut sauce, chopped peanuts, mint, and or cilantro
serve over rice or rice noodles

 

June 20, 2017 at 9:41 pm Leave a comment

Pepperoni Pizza Pasta Bake – A small batch

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This recipe is perfect for cleaning out your fridge. The ingredient list offered is what I found buried in mine, but most are interchangeable with your favorites, or whatever you have on hand.

3/4 cup uncooked pasta, prepared
1 cup tomato sauce
1 1/2 cups shredded mozzarella
3/4 cup pepperoni slices
1 cup sliced mushroom
1/2 cup sliced bell pepper
1 bag baby spinach
1/2 cup diced onion
1 grated clove garlic
1 hamburger patty
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper

Preheat oven to 350°F

On the stove top saute the ground meat
add onions, bell pepper, spinach, garlic, and mushrooms
add seasoning
allow to saute and brown

In a large bowl, mix all the ingredients together
reserve 1/2 cup of cheese and a dozen slices of pepperoni for the top
pour into an oven-proof casserole or skillet
add cheese and pepperoni slices
bake for 30 minutes or until hot and bubbly
the top should get crispy and brown

June 19, 2017 at 9:02 pm Leave a comment

Citrus Soufflé for One

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FYI, soufflés are not hard to make and are very forgiving!

1 egg, separated into different bowls (the yolk needs to go into a heat-proof bowl)
2 tablespoons sugar, divided
2 teaspoons flour
1 tablespoon citrus juice of choice
1/2 teaspoon zest
pinch of salt
1 four-ounce ramekins

Preheat oven to 400°F
prepare ramekin by greasing and sprinkling with sugar to coat the inside completely
bring approximately 1 inch of water to a slow boil in a sauce pan, or use a double boiler

Whisk together the egg yolk, 1 tablespoon of sugar, flour, salt, zest, and juice
place over the boiling water
whisking continuously, warm until thickened
once it begins to thicken, remove from heat and set aside

Now beat egg white and remaining sugar to stiff peaks

Fold beaten egg white into yolk mixture
fill the ramekin
run your thumb along the ramekin edge to create an indent and clean up any drops

Lower oven temperature to 350°F
place filled ramekin on cookie sheet
bake for 15-20 minutes

For Two
2 eggs, separated
3 tablespoons sugar, divided
1 tablespoon flour
2 tablespoons juice
1 teaspoon zest
pinch of salt
2 four-ounce ramekins

The perfect rule to follow: 1 egg per person/serving. If you’re cooking for 3 people, make a 3-egg soufflé, increasing ingredients incrementally.

June 7, 2017 at 4:38 pm Leave a comment

Lentil Quinoa Veggie Burgers

It’s National Veggie Burger Day. Let’s celebrate!

Source: Lentil Quinoa Veggie Burgers

June 5, 2017 at 6:20 pm Leave a comment


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