Category: Recipes

Spicy Tomato Shrimp with Creamy Polenta

By , July 12, 2009 1:05 pm

Spicy Tomato Shrimp with Creamy Polenta (Serves 2)

I’m copying the recipe here as I want to modify it for my own use. For really nice pictures of each step and some additional verbiage please go the the link above where the original recipe came from.

I’m planning to use grits in place of the polenta and make a few other changes here and there which I will note when I make this.

Shrimp

* 14 Large shrimp, deveined and peeled.
* 16 grape tomatoes
* 2 cloves garlic, sliced
* 1/2 small red onion
* 2 Tbs tomato paste
* 1/4 tsp kosher salt
* 1/4 tsp ground pepper
* 1/4 tsp crushed red pepper
* 2 Tbs olive oil, divided

Polenta

* 1/2 box instant polenta (about 3/4 cup)
* 2 1/2 cups chicken stock
* 3 cloves garlic
* 1/3 cup shredded Parmesan cheese

Thinly slice 2 cloves of garlic.

Cut 16 grape tomatoes in half.

Dice 1/2 small red onion.

Season shrimp with 1/4 tsp of kosher salt

1/4 tsp of ground pepper,

1 Tbs of olive oil.

1/4 tsp of crush red pepper.

In a pan, heat 1 Tbs of olive oil at a medium-high heat. Add onions, garlic and tomato paste, stir breaking up the tomato paste. If you like you can add 2 Tbs of water or chicken stock to thin it. Once the paste has broken up and the onions are starting to get tender add you tomatoes.

Stir in the tomatoes. Cook until tender, about 5 minutes.

Add season shrimp. Cook until the shrimp is a light pink and begins to curl. Shrimp cook very quickly, usually in 3 to 7 minutes. Don’t overcook them because it makes them a little rubbery. As soon as they are done remove from heat.

To prepare polenta:

I used a box of instant polenta. I used only half of the box since I was making dinner for only two. I followed the directions on the back but I substituted chicken stock for the water. I added garlic to the chicken stock. When the polenta was thick I stirred in the 1 Tbs of butter and 1/3 cup of shredded Parmesan. If your polenta is a little too think just keep some warm chicken stock near by and add it little by little, until you have the consistency you want.

Serve shrimp over polenta. Garnish with torn fresh basil and a sprinkle of Parmesan cheese.

Cream Scones Recipe

By , June 20, 2008 8:40 pm

Cream Scones Recipe & Photo – Joyofbaking.com

Scone Recipe:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) whipping cream or milk

Glaze:

Cream

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

These scones freeze very well.

Makes about 10 – 2 1/2 inch (6.5 cm) round scones.

Sounds quite good. Will have to try it soon.

Cream Scones Recipe

By , June 20, 2008 8:40 pm

Cream Scones Recipe & Photo – Joyofbaking.com

Scone Recipe:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) whipping cream or milk

Glaze:

Cream

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

These scones freeze very well.

Makes about 10 – 2 1/2 inch (6.5 cm) round scones.

Sounds quite good. Will have to try it soon.

Fried Rice With Ham

By , June 18, 2008 1:54 pm

Found a recipe at About.com:Chinese Food for Fried Rice With Ham that I modified to fit what I had on hand. Turned out quite good. Will certainly fix it again.

Ingredients:

* 2 eggs
* 1/2 tablespoon butter
* 2 teaspoons soy sauce (approximately)
* Salt and pepper, to taste
* 1/2 cup frozen bell peppers and onions (approximately)
* 8 ounces cooked ham (approximately)
* 1 green onion, washed
* 6 tablespoons oil for frying, or as needed
* 1 cup canned mixed vegetables (half a can)
* 4 cups cold cooked rice

Preparation:
Lightly beat the eggs. Stir in 1/2 teaspoon soy sauce (or not and add it all to the rice at the end as I did). Add a bit of salt and pepper to taste. Set aside.

Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat. When the pan is hot, add 2 tablespoons oil and 1/2 tablespoon of butter. Add the eggs. Scramble till lightly set and remove from the pan. Clean any leftover egg bits out of the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the bell peppers and onion. Stir-fry till tender or as you like them, then add the ham and the mixed vegetables. Stir-fry and remove from the pan.

Heat 2 tablespoons oil in the pan or wok. Reduce the heat to medium and add the rice, stirring to break up the clumps. Stir in the remainder of the soy sauce. Season with salt and pepper if desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.

Fried Rice With Ham

By , June 18, 2008 1:54 pm

Found a recipe at About.com:Chinese Food for Fried Rice With Ham that I modified to fit what I had on hand. Turned out quite good. Will certainly fix it again.

Ingredients:

* 2 eggs
* 1/2 tablespoon butter
* 2 teaspoons soy sauce (approximately)
* Salt and pepper, to taste
* 1/2 cup frozen bell peppers and onions (approximately)
* 8 ounces cooked ham (approximately)
* 1 green onion, washed
* 6 tablespoons oil for frying, or as needed
* 1 cup canned mixed vegetables (half a can)
* 4 cups cold cooked rice

Preparation:
Lightly beat the eggs. Stir in 1/2 teaspoon soy sauce (or not and add it all to the rice at the end as I did). Add a bit of salt and pepper to taste. Set aside.

Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat. When the pan is hot, add 2 tablespoons oil and 1/2 tablespoon of butter. Add the eggs. Scramble till lightly set and remove from the pan. Clean any leftover egg bits out of the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the bell peppers and onion. Stir-fry till tender or as you like them, then add the ham and the mixed vegetables. Stir-fry and remove from the pan.

Heat 2 tablespoons oil in the pan or wok. Reduce the heat to medium and add the rice, stirring to break up the clumps. Stir in the remainder of the soy sauce. Season with salt and pepper if desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.

SHRIMP WITH SWEET AND SOUR PINEAPPLE SAUCE

By , June 14, 2008 7:20 pm

Cooks.com – Recipe – Shrimp With Sweet And Sour Pineapple Sauce

SHRIMP WITH SWEET AND SOUR PINEAPPLE SAUCE

1 1/2 lb. med. shrimp shelled
1/2 c. flour
1/2 tsp. salt

Sauce:

3 tbsp. brown sugar
1/2 c. pineapple juice
1 tbsp. cornstarch
2 1/2 tbsp. vinegar
2 eggs beaten
16 oz. pineapple chunks
oil for frying
1/2 c. water
1/4 tsp. salt
2 tbsp. ketchup
2 drops Tabasco

Combine flour and salt. Stir in beaten eggs and mix well. Add shrimps to this thick batter. Fry shrimps until light brown. Reserve juice from pineapples. Place shrimps on serving platter and garnish with pineapple. Heat all sauce ingredients and pour over shrimp and pineapple. Serve with fried rice. Serves 4.

Quite good and filling too! Used about a half a pound of shrimp and about half a 16 oz can of pineapple but kept the rest of the stuff the same. Worked out well with Cat and I for a meal. Will certainly fix it again… πŸ˜‰

SHRIMP WITH SWEET AND SOUR PINEAPPLE SAUCE

By , June 14, 2008 7:19 pm

Cooks.com – Recipe – Shrimp With Sweet And Sour Pineapple Sauce

SHRIMP WITH SWEET AND SOUR PINEAPPLE SAUCE

1 1/2 lb. med. shrimp shelled
1/2 c. flour
1/2 tsp. salt

Sauce:

3 tbsp. brown sugar
1/2 c. pineapple juice
1 tbsp. cornstarch
2 1/2 tbsp. vinegar
2 eggs beaten
16 oz. pineapple chunks
oil for frying
1/2 c. water
1/4 tsp. salt
2 tbsp. ketchup
2 drops Tabasco

Combine flour and salt. Stir in beaten eggs and mix well. Add shrimps to this thick batter. Fry shrimps until light brown. Reserve juice from pineapples. Place shrimps on serving platter and garnish with pineapple. Heat all sauce ingredients and pour over shrimp and pineapple. Serve with fried rice. Serves 4.

Quite good and filling too! Used about a half a pound of shrimp and about half a 16 oz can of pineapple but kept the rest of the stuff the same. Worked out well with Cat and I for a meal. Will certainly fix it again… πŸ˜‰

The Foody UK & Ireland

By , May 18, 2008 6:31 pm
Welcome to The Foody UK & Ireland

The Foody UK and Ireland an independent on-line resource covering all aspects of the food from these nations.
It is packed with recipes, features and useful facts about fruits, vegetables, herbs & spices, meats, when they are in season and also places where you can buy them.
It aims to offer broad overview of all matters relating to the food from these islands.
New recipes and features are added every month.

Interesting and informative site with a wealth of recipes, old and new. Quite good stuff!

The Foody UK & Ireland

By , May 18, 2008 6:30 pm
Welcome to The Foody UK & Ireland

The Foody UK and Ireland an independent on-line resource covering all aspects of the food from these nations.
It is packed with recipes, features and useful facts about fruits, vegetables, herbs & spices, meats, when they are in season and also places where you can buy them.
It aims to offer broad overview of all matters relating to the food from these islands.
New recipes and features are added every month.

Interesting and informative site with a wealth of recipes, old and new. Quite good stuff!

Assorted Recipes from the Everybody Likes Sandwiches Blog

By , May 14, 2008 9:50 pm

everybodylikessandwiches recipe index

A wide assortment of recipes. Good stuff!

Recipes of India

By , May 12, 2008 7:03 am

Kerala Recipes, South Indian & North Indian Recipes @ New Kerala .Com, India

Some interesting sounding recipes. Just gonna have to learn more about their spices and terms before trying a lot of these.

Recipes of India

By , May 12, 2008 7:03 am

Kerala Recipes, South Indian & North Indian Recipes @ New Kerala .Com, India

Some interesting sounding recipes. Just gonna have to learn more about their spices and terms before trying a lot of these.

FXcuisine.com

By , April 24, 2008 12:28 pm

FXcuisine.com

Food porn at it’s finest. Quite a few wonderful sounding recipes that I’m gonna have to try.

Via Solecist.net. Thanks Amy!

Bob’s Red Mill – V2 – Whole Grain and Gluten Free Products and Recipes

By , April 12, 2008 3:49 pm

Bob’s Red Mill – V2 – Whole Grain and Gluten Free Products and Recipes

Nice range of products and from what I have looked at the prices are good too. Suppose to be carried at Rainbow Food Marts in the Gadsden area as well as several other places within a reasonable distance. Had planned on checking the Rainbow Food Marts out yesterday but things happened, so will see what they carry next trip that way.

Have this Crispy Tofu Dish for Dinner Tonight : Planet Green

By , April 10, 2008 8:24 pm

Have this Crispy Tofu Dish for Dinner Tonight : Planet Green
Crispy Tofu With Shiitakes and Chorizo
Serves 2

1 pound extra-firm tofu, drained and sliced crosswise into 3/4-inch-thick slabs
2 tablespoons peanut oil
1 1/2 cups (4 ounces) thinly sliced shiitake mushroom caps
3 ounces cured chorizo (1 1/2 small links), diced (or substitute cured Chinese sausage)
2 scallions, thinly sliced, dark green parts reserved for garnish
1/4 cup chicken broth
3 to 4 teaspoons soy sauce
2 teaspoons mirin or dry sherry.

1. Using paper towels, pat tofu dry. Heat oil in a large nonstick skillet over medium-high heat.

2. Place tofu slabs in pan and cook, peeking as little as possible, until golden on bottom, about 3 minutes. Turn and cook other side, 2 to 3 minutes more. Drain slabs on a paper towel-lined plate.

3. Increase heat to high. Add mushrooms, chorizo and white and light green parts of scallion. Cook, tossing occasionally, until mushrooms are softened and light golden, about 3 minutes. Stir in broth, soy sauce and mirin or sherry. Cook until sauce reduces and thickens slightly, about 1 minute more.

4. If tofu is no longer hot, push vegetables in pan to one side; add tofu and cook until heated through. Transfer hot tofu to serving plates and top with mushroom mixture and pan sauce. Sprinkle with dark green scallions.

Sounds quite good. Been years since I’ve fixed tofu as the ex didn’t like it (claimed she was allergic, and maybe she was but she ate many other soy bean products with no problem so???) and I just got in the habit of not using it. Also need to pick up some peanut oil, keep forgetting it for some reason. πŸ™„ Will have to pick some up some of both and try this. 😎

Streetsblog » On Potato Omelets and Winter Cycling

By , April 5, 2008 11:44 am

Streetsblog » On Potato Omelets and Winter Cycling
A Spanish tortilla, unlike the Mexican version, is essentially a potato omelet. You fry some diced-up onions and potatoes in oil, and then pour in some beaten egg. Flip it over, and voila, you have a tasty, round golden thing to cut into slices and eat.

Interesting take on why folks cycle (and do other things) in one place and not another. Makes a WHOLE lot of sense.

Posted the bit above to assist my memory cause I want to try them. Sounds quite yummy! πŸ˜‰

Microwave Macaroni for Your Lunch Today : Planet Green

By , April 3, 2008 10:31 pm

Microwave Macaroni for Your Lunch Today : Planet Green

And yet more food stuff. This is not the boxed variety but is made with cheddar cheese. Sounds quite good. Another gonna have to try.

Banish the Cold With This Stir Fried Noodle Dish : Planet Green

By , April 3, 2008 10:20 pm

Banish the Cold With This Stir Fried Noodle Dish : Planet Green
Stir-Fried Noodles with Crispy Chicken
Serves 4

7 oz dried Chinese noodles
2 tbsp peanut oil
2 large red chilies, seeded and chopped
2 tbsp shredded ginger
1/2 head bok choy, or other Asian greens
3 tbsp hoisin sauce
1/4 cup soy sauce
1 tbsp sugar
4 chicken breast fillets, sliced
2 egg whites, lightly whisked
1 cup rice flour
2 tsp Chinese five spice powder
1 tsp salt
extra peanut oil to shallow fry

1. Heat the oil in a frying pan or wok over high heat. Add the chilies and ginger and cook for 2 minutes. Add the greens, hoisin sauce, soy and sugar and cook for 4 minutes or until the vegetables are tender.

2. To make the chicken, dip the pieces into the egg white, then toss in the combined rice flour, five spice powder and salt. Heat enough oil in a saucepan to shallow fry the chicken and cook a few pieces at a time until golden.

3. Meanwhile, place noodles in a saucepan of boiling water and cook for 3 minutes or until soft. Drain and toss with the greens and sauce.

4. To serve, place the noodle mixture on serving plates and top with the crispy chicken.

From Off the Shelf by Donna Hay

More food stuff. And I’m not even hungry. Just sounds so good I had to post it to try later.

Treat Yourself to This Crustless Quiche : Planet Green

By , April 3, 2008 10:09 pm

Treat Yourself to This Crustless Quiche : Planet Green
Crustless Quiche
Serves 4

1 1/2 tablespoons fine dry plain bread crumbs
1 cup chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk

1. Preheat oven to 425°F with rack in middle.

2. Butter quiche dish, then sprinkle all over with bread crumbs.

3. Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.

4. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

From the March 2008 issue of Gourmet

Sounds quite good. Will have to try it soon.

HOMEMADE TACO SEASONING MIX

By , March 17, 2008 9:10 pm

HOMEMADE TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Taken from a post on Homesteading Today. Haven’t tried it yet but it sounds good so to save it am posting it here.

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