Archive for June, 2011

Banana Desserts

June 21, 2011

Note to self: make these soon!


Shrimp Cobb Salad

June 16, 2011

From cooking light magazine

4 slices center cut bacon
1 lb large shrimp, peeled and deveined
1/2 t paprika
1/4 t black pepper
Cooking spray
1/4 t salt (divided)
2.5 T fresh lemon juice
1.5 T EVOO
1/2 t dijon
1 10 oz package romane lettuce
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup whole kernel corn
1 peeled avacado cut into wedges

Directions: cook bacon and dice. Wipe pan clean with paper towels and increase heat to med-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Cook shrimp 2 minutes on each side or until done. Sprinkle with 1/8 t salt.

Dressing: combine 1/8 t salt, juice, oil, and mustard in the salad bowl with a whisk. Add lettuce and toss to coat.

Top woth the remaining ingredients and serve!



Tomato Basil Soup

June 15, 2011

Recipe from my dear friend Lynn via Naniboujou

2 T butter
1/2 cup finely diced onion
6 oz cream cheese
2 cans tomato soup
3 cups whole milk or 2%
2 cans 14 oz diced tomatoes
2 t basil
1 T chopped parsley (optional)

Directions: melt butter and gently sautee onions until tender. Add cream cheese without burning stirring while it melts. Mix in tomato soup until smooth. Turn off heat.

Add the milk slowly and mixing well. Return to heat and continue cooking. Add diced tomatoes and basil, stir and heat until hot. Sprinkle parsley atop each bowl if desired while serving.

Asian Sweet Quinoua

June 14, 2011

1 teaspoon orange zest, grat
1/2 cup orange juice, freshly squeezed
1 tablespoon soy sauce, reduced sodium
1 tablespoon honey
2 teaspoons sesame oil
1/2 teaspoon chili sauce, Siracha
black pepper, freshly ground to taste
2 cup quinoa, uncooked
8 ounces water chestnuts, drained and chopped
1 red bell pepper, seeded and chopped
1 1/2 cups snow peas, chopped and cooked until tender and then cooled
4 scallions, white and green parts thinly sliced

Prepare the dressing by whisking together thefirst 7 ingredients (thru pepper). Rinse the quinoa very throughly to remove the bitter natural resin. Bring 4 cups of water to boil and add quinoa in a steady stream to prevent clumping. Return to the boil and and reduce heat to low. Cover and simmer for 15 minutes until it is tender. Look for the white line around the seed – it’s the germ and when it bursts the grain is cooked. If water remains in the pot, remove the lid and boil and stir until the remaining liquid evaporates, being careful not to overcook. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let in cool. In a serving bowl combine the quinoa with the last 4 ingredients. Add dressing and toss until combined. Chill for 1 hour