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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Summer of Salads: Mediterranean Pasta Salad

partysugar — Fri, 10 Jul 2009 10:42:29 -0700

Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more.

Mediterranean Pasta Salad
Original Recipe

Ingredients

1 lb. of orzo
1/4 cup red wine vinegar
half of a lemon, juiced
2 teaspoons Dijon mustard
1 small shallot, minced
salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, sliced in half
1 small jar sundried tomatoes in oil
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1 bunch green onions, dark greens removed, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled

Directions

Fill a large pot with water and season with salt. Bring to a boil over high heat. Cook the orzo according to the instructions on the package.
Drain well and rinse with cold water until the orzo is cool.
While the pasta is cooking, make the vinaigrette. Whisk the vinegar, lemon juice, mustard, shallot, salt, and pepper in a bowl. Slowly pour in the olive oil, in a steady stream, whisking constantly to combine. Season to taste with salt and pepper.
In a big bowl, combine the orzo with the tomatoes, olives, green onions, fresh herbs, and cheese. Pour on half of the vinaigrette. Season the salad generously with salt and pepper. Toss well to coat. Add more vinaigrette until the pasta is moistened to your liking. Chill until serving.

Serves 10-12.

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Fast & Easy Dinner: Sausage and Summer Squash

partysugar — Fri, 12 Jun 2009 09:15:53 -0700

After a long week, the last thing you need to worry about is preparing a complex meal. Instead, throw together this filling and simple dish. Although the recipe cooks the Polish sausage and Summer squash in a saute pan over the stove, feel free to bring the ingredients outdoors.

Grill the meat and veggies then toss with the Italian dressing. Char the bread on the grill and you've got a no-mess meal ready to eat in under 20 minutes. Sound scrumptious? Get the recipe when you read more.

Sausage and Summer Squash
From Better Homes and Gardens

Ingredients

1/3 to 1/2 cup bottled Italian salad dressing
2 cloves garlic, minced
12 oz. cooked Polish sausage links, halved lengthwise, sliced diagonally
3 small yellow summer squash and/or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 cup sliced green onions
Fresh oregano leaves
1/4 cup coarsely shredded Parmesan cheese (optional)

Directions

Preheat broiler. In small bowl combine dressing and garlic.
In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.
Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese.

Serves 4.

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Fast & Easy Dinner: Pot Sticker Salad With Snap Peas

partysugar — Thu, 30 Apr 2009 07:50:48 -0700

Looking for an original new salad recipe? Head east and make this pot sticker salad with snap peas, carrots, bean sprouts, and green onions. It's both a mixture of flavors and textures: Soy sauce adds a salty tang and peanuts provide a welcoming crunch.

Select pot stickers that coincide with your culinary needs - if you're a vegetarian, use veggie pot stickers. For a more substantial meal, pork or chicken pot stickers are ideal. To check out the interesting recipe please read more.

Pot Sticker Salad With Snap Peas
From Real Simple

Ingredients

1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced

Directions

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil.
Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

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Spanish Cream Cheese Canape Is a Quick One-Bite Wonder

partysugar — Thu, 05 Feb 2009 10:15:26 -0800

Recently I participated in a "quickfire challenge." I was asked to concoct an amuse-bouche for 20 people. However, I didn't know anything about the group I was feeding, so the bite had to be vegetarian with universally liked ingredients. It had to be easily transportable, something that could be made in advance, and was representative of my cooking personality. The kitchen where I was to prepare the appetizer has a microwave and small toaster oven.After much deliberation, I finally decided to make these Spanish olive and cream cheese canapes because the three components - crisp toasts, a cream cheese mixture, and grated Parmesan cheese - were easy to prepare the night before the challenge. Luckily my hard work paid off: the final result was excellent! The one-bite toasts were crisp, salty, cheesy, and delicious. They would be a scrumptious start to a cocktail party or romantic dinner. Learn how to make them when you read more.

Spanish Olive and Cream Cheese Canapes
From Gourmet

Ingredients

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz.), rinsed, drained, and finely chopped*
1/4 cup finely chopped scallion*
1/4 cup finely chopped red bell pepper*
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
A 1 1/2-inch round cookie cutter

Directions

Put oven rack in middle position and preheat oven to 375°F.
Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter** and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.
Finely grate Parmigiano-Reggiano. You should have about 1 cup.

Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano.

Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Makes 40 hors d'oeuvres.

Make ahead: toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

*I was in a hurry, so I used the food processor to quickly chop the ingredients.
**I seasoned my toasts with salt and pepper before baking them.

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The Greeniest Salad: Asparagus, Cucumbers, Scallions

YumSugar — Mon, 02 Feb 2009 16:15:18 -0800

After a weekend of overindulgence, I had a hankering for something fresh from the ground! This simple, yet complex salad of asparagus, cucumber, and scallions with a zippy Dijon dressing quickly satiated my craving. The dressing, asparagus, and green onions can actually be prepared a day in advance provided they are stored separately. The finished salad is not only refreshing but also, a hearty side dish that could easily be a meal for two. To get started on your own lettuce-free, green salad, read more.

Asparagus, Scallions, Cucumber Salad
Adapted from Bon Appétit

Ingredients

Dressing
2 tablespoons fresh lemon juice
3/4 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad
2 pounds medium asparagus, trimmed
2 cups thinly sliced green onions
2 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon

Directions

For dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
For salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid.
Transfer asparagus to bowl of salted ice water to cool.*
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.*
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Serves 6-8.

*Can be a made a day in advance. To store the asparagus and green onions wrap in several layers of dry paper towels and place each in a sealable plastic bag. Refrigerator.

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Fast & Easy Dinner: Shrimp and Cheddar Grits

partysugar — Fri, 21 Nov 2008 10:30:20 -0800

Kick-start your weekend with this scrumptious, Southern-inspired dish. In it, shrimp and scallions are served on a bed of cheesy grits.

The resulting meal is comforting, yet healthy. Instead of cooking the shrimp on the stove or in a deep fryer, it's broiled in the oven.

Serve with cornbread and collard greens for a completely delicious dinner. Want to look at the recipe? read more.

Shrimp and Cheddar Grits
From Eating Well

Ingredients

1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
3/4 cup quick grits* (not instant)
1/2 teaspoon freshly ground pepper, divided
3/4 cup extra-sharp or sharp Cheddar cheese
1 pound (or 16-20) peeled and deveined raw shrimp
1 bunch scallions, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt

Directions

Position rack in upper third of oven; preheat broiler.
Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.
Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl.
Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes.
Serve the grits topped with the broiled shrimp and scallions.

Serves 4.

NUTRITION INFORMATION: Per serving: 356 calories; 13 g fat (5 g sat, 3 g mono); 197 mg cholesterol; 27 g carbo hydrate; 32 g protein; 1 g fiber; 428 mg sodium; 275 mg potassium, Selenium (61% daily value), Calcium (25% dv), Iron (20% dv), Vitamin A (15% dv). 2 Carbohydrate Servings

*Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.

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The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe, read more.

Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine

Ingredients

1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries

Directions

Preheat the oven to 350°.
In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.

Increase the oven temperature to 425°.
In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.

Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.

Let cool, then pull the meat into shreds and transfer to a large bowl.
Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.

Mound the salad on plates, sprinkle with the hazelnuts and serve.

Serves 4.

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Fast & Easy Dinner: Fragrant Fish Soup

partysugar — Tue, 14 Oct 2008 06:45:01 -0700

This interesting recipe combines four elements to make a healthy and balanced meal. Lemony rice, poached fish, steaming broth, and fresh vegetables are layered in deep soup bowls.

If your grocery store doesn't have tilapia, substitute another budget-friendly firm white fish. This dish is also a great way to use leftover fish fillets. Cut the fish into chunks, stir into broth, and simply cook until warmed through. Get the delicious recipe and read more.

Fragrant Fish Soup
From Eating Well

Ingredients

1 cup jasmine rice
2 cups water
Zest and juice of 1 lemon
4 cups reduced-sodium chicken broth or vegetable broth
1 pound tilapia fillets or other firm white fish (see Tip)
4 cups bite-size pieces arugula or watercress (about 1 bunch), tough stems removed
1 cup finely shredded carrots
1/4 cup very thinly sliced fresh mint
2 scallions, finely chopped

Directions

Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.
Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.
Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions.
Ladle 1 cup of the warm broth into each bowl and serve.

Serves 4

NUTRITION INFORMATION: Per serving: 239 calories; 3 g fat (1 g sat, 1 g mono); 62 mg cholesterol; 25 g carbohydrate; 29 g protein; 2 g fiber; 230 mg sodium; 572 mg potassium.

Tip: Look for US farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

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Fast & Easy Dinner: Red Pepper and Goat Cheese Frittata

partysugar — Fri, 10 Oct 2008 09:15:00 -0700

Today is world egg day, and to celebrate we should have eggs for dinner. For some crazy reason, the majority of Americans associate eggs with breakfast, but the incredible, edible egg can make a delicious dinner dish.

For example, the fashionable Italian frittata is a scrumptious meal. In this variation, goat cheese adds a delicate creaminess that pairs perfectly with the snap of the red pepper. To honor the egg, get the recipe and read more.

Red Pepper and Goat Cheese Frittata
From Eating Well

Ingredients

8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup sliced red bell pepper
1 bunch scallions, trimmed and sliced
1/2 cup crumbled goat cheese

Directions

Position rack in upper third of oven; preheat broiler.
Whisk eggs, oregano, salt and pepper in a medium bowl.
Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Serves 6.

NUTRITION INFORMATION: Per serving: 179 calories; 13 g fat (4 g sat, 7 g mono); 286 mg cholesterol; 4 g carbohydrate; 11 g protein; 1 g fiber; 326 mg sodium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv).

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