Posts tagged: Food

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.

AMS at USDA – Farmers Markets Query Page

By , July 1, 2008 12:45 pm

AMS at USDA – Farmers Markets Query Page

Farmers Market Search

AMS works to maintain a current listing of farmers markets throughout the United States. Market information is provided to AMS from various sources including state market representatives, market managers, and consumers. The farmers market database is updated on a regular basis.

If you’re looking for a farmers market this is the place to go.

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˜‰

More shelves

By , June 2, 2008 6:25 pm

Spent most of the day building more shelving for our books. Added 21 linear feet in the living room by removing a door. Am working on adding the 20 feet just below the ceiling and raising the existing 16 feet to allow hardbacks to stand upright on the top row. Not sure that last sentence makes sense unless you’ve been here. Will try to get pix and post them soon to try to explain it…

Got 10 pounds, minus about a pound of skin and fat, of chicken leg quarters in the 14″ dutch oven and carrots, celery, onions, and potatoes along with salt, pepper, chives, parsley, basil and oil, in the 12″ dutch oven cooking for supper and a lot more meals later on.

Started moving the books on the shelves. Still got thousands to go, as well as adding in the ones that are piled on top of and in between and on the floor. Tis a never ending job or seems that way. And when we buy a hundred or more a week I guess it really is… πŸ˜‰

Gonna go and check on the food and start clearing off the top shelf to raise it. May or may not post again later. Depends on many things. Till I post 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!

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.

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.

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