Summer dinner

I have been getting pretty bored with my “at home” meals lately. I have been busy socially which hasn’t left much time to cook at home. Consequently, meals have been an afterthought. I even went so far as to buy premade hummus. It is now sitting in the refrigerator being ignored. Too much garlic and all I can say is it didn’t agree with me. Mine, I love.

So this weekend, I decided to make a nice meal for myself. It was easy to make, fresh and perfect for a summer evening.

Although I wanted to cook, I had no desire to go to the grocery store.  I had some nice shrimp in the freezer, a perfect avocado, a mango and herbs from my patio garden.

One of my favorite food blogs is Closet Cooking. On the site I found a recipe for Mango, Avocado and Grilled Shrimp Salad with Peanut Dressing http://www.closetcooking.com/2009/09/mango-avocado-and-grilled-shrimp-salad.html.  Almost perfect, I had most of the ingredients.

The grilled shrimp came from another recipe on the site, Tom yum grilled shrimp.  I found it to have too many ingredients that I didn’t have and sounded too time consuming. It was already 9pm and I was just starting dinner.  So, instead of making the as suggested, I chose to marinate them in a marinade I found of Bobby Flay’s, on the Food Network site. http://www.foodnetwork.com/recipes/bobby-flay/ginger-soy-lime-marinated-shrimp-recipe/index.html .

The only things I changed in the marinade was the ginger and leaving out the shallot. I had no fresh ginger but I did have crystallized ginger. I cut the sugar out of the recipe and used chopped crystallized sugar instead. It worked just fine. I grilled the shrimp on skewers on a med hot grill until browned and just done, but still tender.

The dressing for the salad called for a birds eye chile. I had no fresh chile but I did have Sriracha, so I used just a small squeeze of it instead.  The recipe also called for 1 tablespoon of fish sauce. I am not a big fan of fishy, so I only used about a teaspoon. For the salad greens, I had arugula.  I am happy I used it. It went very well with the dressing. Brown sugar was my choice of sweetener.

Along with the dinner, I made a tropical vodka colada using the tropical vodka I made from Roy Yamaguchi’s recipe http://ptbcooking.blogspot.com/2009/06/on-visit-to-dallas-last-year-i-had-very.html.

I combined the vodka, Knudson Pineapple Coconut juice and ice in a blender and blended until smooth. I toasted some fresh sweetened coconut, dipped the rim of a martini glass in honey then dipped it again in the coconut to decorate.  I then added the juice/vodka blend to the glass and topped it with cool whip I had mixed with a little rum extract. It was delicious.

I have included the link to the meal recipes above, but here they are as well.  I hope you will try them.  This makes a great summer meal.

Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

(makes 2 salads)

Ingredients:
2 tablespoons unsweetened coconut milk
1 lime (juice and zest)
1 tablespoon fish sauce
1 tablespoon peanut butter
1 birds eye chili (sliced)
1 teaspoon palm sugar (grated or brown sugar)
1 tablespoon cilantro (chopped)
1 tablespoon mint (chopped)
1 mango (stoned, scooped and sliced)
1 avocado (stoned, scooped and sliced)
2 handfuls salad greens
2 green onions (sliced)
2 tablespoons peanuts (roasted and chopped)
6 tom yum grilled shrimp (optional)

Directions:
1. Mix the coconut milk, lime, fish sauce, peanut butter, chili, sugar and cilantro in a bowl and set aside.
2. Assemble the salad, toss with dressing to coat and serve garnished with chopped roasted peanuts.

Ginger-Soy-Lime Marinated Shrimp

Recipe courtesy Bobby Flay

Ingredients

    2 large shallots, peeled and chopped

    1 (2-inch) piece fresh ginger, peeled and chopped

    4 cloves garlic, smashed

    3/4 cup soy sauce

    1/2 cup fresh lime juice

    2 tablespoons sugar

    1/4 cup chopped green onions

    1/4 cup peanut oil

    1/4 teaspoon coarsely ground black pepper

    2 pounds large shrimp, shells and tails on

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Serves: 8; Calories: 177; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 25 grams; Total carbohydrates: 7 grams; Sugar: 4 grams; Fiber: 0 grams; Cholesterol: 172 milligrams; Sodium: 1923 milligrams

The joys of coconut oil

A friend of mine that is into “holistic” foods and supplements got me interested in using coconut oil.  

He suggested I try the unrefined, organic, cold pressed coconut oil, that among other things, it was great for cooking. I decided I would  try it.  He also suggested that I take a teaspoon 2x a day for health.  I tried that as well.

The results? Well first, for my health, I take a teaspoon and sit it out to warm slightly (actually I put it briefly on top of my drip coffee maker until it liquefies). It tastes pretty good. I feel healthy but that doesn’t prove anything. Although I think he has “sold out” a bit, here is what Dr. Oz has to say about the health benefits. http://www.doctoroz.com/blog/charles-mattocks/benefits-coconut-oil If Dr Oz says it, it must be true, right?

Cooking with coconut oil has been great.  I cooked my salmon with it the other night. All I did was put my salmon on a baking sheet, squeezed some lemon on it then spread coconut oil on top. I then added a sprinkling (not too much) of Pink Salt. I baked my salmon  filets at 350 degrees for 10 minutes per inch.

A minute or two before the salmon was done, I topped it with shredded coconut (yes I used the sweetened kind but fresh coconut would be great too) and let it lightly brown on top. That was all I did and it was fantastic. I am hooked.

I doubt my friend had any idea how hooked on coconut oil I could be. Being a native Floridian, I have always loved coconut...fresh off the tree! 

 I read an online article about using it as a conditioner for your hair, so what do you think I did? Yes, you guessed it. I washed my hair then got out of the shower and an urge to spread the stuff on my hair took hold.

So, I will tell you….you can’t just rinse it out and you can’t leave it in. I tried both. Leaving it in, I tried to dry my hair but all I got was greasy hair. Then I tried rinsing it with warm water.  It was still in my hair but I was able to at least dry it. It was late and I was tired so I rationalized drying my hair but leaving what was left of the coconut oil in my hair overnight. I then washed it in the morning (an old pillowcase is recommended). Voila, I have the softest, silkiest, shiniest hair that I have had in years. I love it.

My sister thinks I am addicted to the stuff….she may have a point.

http://www.mindbodygreen.com/0-4348/5-Ways-to-Use-Coconut-Oil.html

Shrimp and the Carbon footprint

http://news.yahoo.com/tiny-shrimp-leave-giant-carbon-footprint-scientist-005737489.html
More evidence that Asian produced shrimp are not good for us or the environment. Ask before you buy and buy Key West Shrimp!

Sheila’s Tomato Soup Minestrone

Yesterday, I met with the wife of a Medical Device manager I know. He suggested we get together because she is starting a corporate wellness consulting company.  I met with her and we had a nice conversation.

She is getting certified by an organization called Integrative Medicine. They support the idea of eating fruits, vegetables, whole grains and non Genetically Modified foods.

I had planned to stop at Central Market for some vegetables to make a Minestrone soup.  I was even more motivated after our discussion.  I made the soup and I really like it.

The recipe was a combination of a recipe for tomato soup I have been making for years. It came from The Frugal Gourmet cookbook by Jeff Smith.

The Frugal Gourmet is no longer on TV. Jeff Smith died many years ago and his reputation died as well. He had been accused of being a pedophile!

Still I love the soup. It is simple and uses fresh tomatoes. I never liked canned tomato soup but I love this one.  I decided to use that as a base for my minestrone. To it I added fresh veggies and beans.  I threw in sprigs of oregano, thyme and rosemary from my patio garden. This one is  a keeper!

The stock base I used is from a company called “Better Than Bouillon”.  I can find it in most groceries. The one I used is called “No Chicken Base”.  When I am looking for a more beefy stock, I use their “Mushroom base”.

 Since these can add a lot of sodium, I only use enough to flavor the stock to my taste. The label says to use ½ tablespoon per quart or 1 teaspoon per 8 oz. If you can use less, great because there is 670mg of sodium per teaspoon. If you want less sodium there are low sodium stocks you can buy or make your own!

I used roasted garlic and some of the oil from roasting it but fresh minced garlic is just as good. I hope you try this and enjoy getting your veggies!

Sheila’s Tomato Soup Minestrone

6 ripe roma tomatoes, chopped (skin, seeds and all!)

11/2 tbl olive oil and 1 tsp butter plus just enough olive oil to sauté the vegetables

3 cups chicken or chicken like stock or vegetable stock

I use 3 cups water and 2 tsp “no chicken” “Better than Bouillon” to make the stock 

2 cloves of garlic minced

1 medium zucchini chopped into cubes

1 medium carrot chopped into cubes

1 handful of green beans cleaned, tips removed and cut in half

5 large leaves of red Swiss chard, cleaned and red stalks cut off (greens only) chopped coarsely

½ potato chopped into cubes

½ can red kidney beans drained and rinsed

Sprigs of rosemary, thyme and fresh oregano

Salt and Fresh Ground pepper to taste

Saute the tomatoes in oil/butter mixture until they are tender. Add the soup stock and bring to a simmer. Simmer for 20 minutes. In the meantime, saute the garlic in a little olive oil (I used roasted garlic and the oil I roasted it in). Add carrot, zucchini, green beans and cook until zucchini starts to get soft.

Blend the tomato mixture (a hand blender is fantastic for this) in batches being careful not to overfill and burn yourself. Return to the pan and to the heat. Add the sautéed vegetables, the potato, the herbs and the chard. Simmer for 15 minutes. Add beans and cook covered 5 more minutes.  Season, remove herb sprigs and serve.

Super Bowl healthy food

I was invited to my friend's house for Super Bowl.  Actually he is also a former training client. The food is pot luck style and everyone is asked to bring a dish. I had a busy week so had not planned what I was going to bring.  I wanted to make something that was"somewhat" healthy and would go well with the traditional Super Bowl food. I also wanted to use ingredients I had on hand.

Well after nixing several ideas, I found this recipe I had cut out from a Sunset Magazine.  I had all but one ingredient (the chips), so I did run to the store for them. I liked this dip and it seemed to go over pretty well.  I even shared the recipe on request.

This is not for the faint of heart as it is made with smoked jalapenos (Chipotle Chiles).  One thing I love about being back in Texas is that I am not the only one who likes spicy food.  So if you are a spicy food lover,  try this. If not,  there are plenty of other things you can eat.

The only changes I made to the recipe is first, I used jarred roasted red peppers. I also added a little cumin and drained the yogurt to make it a little thicker. It would be fine if you don't drain it (cheesecloth or a coffee filter works) just not as thick. So here it is. Would love to hear from you if you try it. Oh...forgot to mention, I used baked tortilla chips. Enjoy.

Red pepper chipotle dip: 

Grill or broil 2 red peppers until blackened. Peel, seed, and stem. In a food processor, whirl peppers with ½ cup plain Greek yogurt and 1 canned chipotle chile until smooth. Add salt to taste. Transfer to a bowl.. Chill to thicken; top with sliced green onions. Serve with tortilla chips. 

Making friends and guinea pigs

I have been looking forward to having friends over for dinner since my return to Plano. This weekend, I invited Lori, Toni, Mike and Keith to come over.  At first I planned a Thai Curry, something much more in line with my “normal” meal choices.

One problem with me is in making commitments on my decisions. So, over time the idea went from a Thai Curry to a Greek Shrimp Scampi and on from there. The problem for me is that I try to pre-think what people will eat. Since I don’t eat meat, it is a little more difficult when carnivores are coming over. Well actually, since I am not a true vegetarian, it can also be a challenge when ethical vegetarians come over.

I really wanted to make Salmon or Scallops. That is something I do a lot. But I am on a budget since I haven’t had much work and lots of expense. Seafood is expensive, so I nixed that idea.

In any case, I finally wore myself out planning so decided to make Penne with Vodka sauce, a salad and who knows what else. I had made the Vodka Sauce before using fresh marinara I bought at Central Market and it was good. It was also easy to make.

I also wanted the meal to be in line with healthier eating. Vodka sauce has cream in it, a challenge.  I found a recipe on Jamie Oliver’s site for a light Caesar dressing using 0% Greek yogurt. I thought that might be interesting too and healthier. I have made his recipes with much success.

I recently came across this nifty site where you can put a recipe in and get a very cool breakdown of what you are taking into your body. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2356/2

 I put in the Vodka Sauce recipe and the outcome took all the color out of my face (which, with my white skin, isn’t really much of a feat).  The calorie count was out the roof. The fat count wasn’t far behind.

So now I had a dilemma. How to improve on it? So I tried. Less Vodka, ½ heavy cream and ½ fat free half and half, about 1/8 of the parmesan in the original recipe and measured portions of pasta.  I tried to find a good multigrain penne but didn’t find one that was right so settled on semolina.

I made the Light Caesar dressing http://www.foodandwine.com/recipes/caesar-on-the-light-sideand it needed some fixing up. Instead of minced fresh garlic, I roasted mine. Fresh is so strong and cutting, I didn’t want to use it.  I added a little Dijon mustard and at the last minute threw in some chopped basil.

I added some steamed fresh broccoli to the menu too.  For dessert, I made a Red Wine Sauce to go over peaches and Ice Cream. I chose the ½ fat Dreyer’s Vanilla.

So you might wonder how it turned out. Well I had a fantastic time with my friends. It was so nice to have them and they seemed to have a good time. It lifted my spirits, which I needed.

My opinion on the food; I decided that my best meals are not planned dinner parties. Somehow I am never as happy with the outcome. I am really a “harried cook” when it comes to planned events.

 My girlfriend and fellow foodie Moira in Florida once said, she makes her best meals just cooking at home. I think the same is true for me. I do better when I invite someone for a dinner I had cooked for myself.

The outcome: The sauce was watery. I think the non-fat half and half isn’t the greatest product. I have read that before but took the chance.  The portions were not filling enough, though only one person mentioned that. I was hungry later.

I don’t know how anyone felt about the Caesar but I don’t think it would pass muster with “Real Caesar” lovers.  The yogurt was just a little too tangy.  If I did it over, I would use some non-fat mayonnaise with it to tone it down some, or add honey to cut the edge.   I think I would have preferred a basil dressing for flavor.

I slightly undercooked the broccoli.  For me it would be fine, but not for company. The Dreyer’s light was good. The peaches were flavorless so I added some partly defrosted frozen peaches. I don’t think that was a good idea. I am used to eating half frozen fruit in my cereal, but I don’t think it went over too well.  My friends much preferred Crème de Menthe topping to my home cooked Red Wine sauce.  Go figure. I could have just bought that.

Even though this meal was not on the 4 star list, it was not “bad” I don’t think.  I figure, at least I tried to make it tasty and healthier. Sometimes it works the first time. Other times it takes some trial and error.  

Maybe some recipes will never be as good without the fat. I remember hearing a popular nutrition guru say, if you are trying to lose weight, just because you ate one unhealthy meal doesn’t mean you give up. It would be like getting a flat tire and then slitting the other 3. You move forward from where you are.

So, I will either try these recipes again or find some better healthy choices. I find it a worthy and healthy pursuit.

Eat your beans, help each other

I haven’t posted anything lately because I am busy organizing my temporary move to S. Florida from Plano. The whole idea of moving away has been pretty overwhelming and I have been going back and forth trying to decide what to bring with me and what to store for my return.

For a foodie, the idea of leaving behind “ my kitchen” is the hardest. I have a lot more than the normal apartment dweller. Should I take the pasta maker which I haven’t used in 18 years?  What about the multiple crock pots? They are super when used at my annual tree trimming party.  Do I take the blender or will the stick blender suffice?

These are difficult decisions and I have realized how much I depend on the “extras” that make my time in the kitchen easier and more enjoyable.

I thought I would try out living with just “the basics” for awhile before deciding. I have done pretty well but only because I haven’t cooked anything of substance but a piece of salmon. I have given up smoothies. The stick blender just didn’t sound right for that.

No more pitting olives or cherries, not that I did that much anyway. How do I French cut green beans without my green bean frencher? You might ask if I really use these devices and the answer is, yes, I do.  I love these little extras.

So cooking with “the basics” is…well…basic. My diet has gone to heck. Toast with peanut butter for breakfast, lunch is leftovers from last night’s dinner out, who knows what for dinner….cereal maybe?

What I have made that is not only healthy but benefits a great cause, is black bean soup. My friend Nancy gave me some soup mixes from the “Women’s Bean Project” in Denver. The non profit organization has been helping women gain self sufficiency and employment since its inception. http://www.womensbeanproject.com/whatwedo.html

I normally make my soups from scratch, so I wondered how this would turn out.  I must admit it was really easy to make and the soup is wonderful. I did find it needed a little umph…so I added some Picante sauce (I used Pace) to each serving, some shredded low fat cheddar and chopped avocado. That is all it needed.

So, I have been eating the soup for dinner and feel I have improved my “basics” diet considerably this way.

I would highly recommend you try the soups from the Women’s Bean Project. They make great hostess or holiday gifts too. 

You can “eat you beans” and help those women who have been chronically unemployed or living at the poverty level, to develop the skills and training to support themselves and their families. That should taste pretty good going down!