Saturday, September 28, 2013

Simple Shrimp Scampi



You know the old saying, "When life hands you lemons, make lemonade"?  This past week I made shrimp scampi with life's lemons!  It all started as I found a great tutorial that would teach me how to make better use of my camera.  Not the point and shoot kind, but the more involved digital that requires a degree in technology.  Every time I use it I want to learn more about it....thus the tutorial.  Unfortunately, and stupidly of me, I neglected to remove the batteries from it after it had sat for well over 2 years!  Major corrosion = exploding batteries!  Lesson number 1 learned the hard way!

Lesson number 2 was more devious and subtle.  Someone had decided to compromise my bank account.  So, upon checking my online balance I noticed amounts being siphoned off.  I flew down to the local bank and made them aware of the problem.  Their nonchalant remark was, "oh, that's been happening a lot with people cloning your account after you've swiped your debit card (usually at a gas station).  So, after most of the day on the phone and a throbbing headache, lesson number 2 was learned.  No more SWIPES for me, especially at a gas station.  I don't use ATM's, but apparently that's equally risky.  

Those are my lessons for the week...learn from them, please!  Then you can make something good to eat with those lemons!

Simple Shrimp Scampi

8-10 shrimp, medium size, cleaned,  peeled and deveined

2 cloves of garlic, minced

2 Tbsp butter

1 handful of chopped parsley

1 Tbsp of lemon zest

1 Tbsp of lemon juice

a splash of white wine, and perhaps a glass to consume by the cook!

Melt the butter in a skillet.  When it barely begins to froth,  add the shrimp in a single layer.  Add the garlic and lemon zest.  Cook on first side for only 2-3 minutes on medium heat.  Turn the shrimp, reduce the heat to simmer and add the lemon juice, splash of wine and parsley.  Continue to cook until done, maybe another 2-3 minutes.   Serve with rice or pasta...delicious and super simple.


Thursday, September 19, 2013

Asian Cucumber Salad



I confess, I've never been a fan of cucumbers.  I tolerate them in salads, usually, but after buying some at the farmer's market a few weeks ago (because they were gorgeous) I proceeded to put them in whatever I could.   I even added them to tuna sandwiches for extra crunch and freshness!  Pretty good!  

Not to change the subject, but, I don't drink as much water as I should.  To compensate for this I've been trying to eat more foods with a high water content in them, such as melons and cucumbers.   Enter the Asian Cucumber Salad recipe.  If you've ever eaten in a Thai restaurant this is always on the menu or placed as a side dish for certain entrees.  I love all the ways it hits my taste buds, fresh, crunchy, spicy, tangy and sweet all rolled into one dish!  Try this, it may make you a fan of cucumbers.

Asian Cucumber Salad

2 cucumbers, washed and peeled, then thinly sliced (use side of a box grater)

2 green onions, chopped

1/3 cup rice vinegar (I used roasted garlic flavor, that's what I had)

1/8 tsp sugar

1/4 tsp red chili paste

salt & pepper

1 handful of chopped cilantro

In a small bowl mix the vinegar, sugar, chili paste and salt and pepper.  Whisk.   Add the cucumbers, green onions and cilantro and stir.  Refrigerate for at least an hour to blend the flavors.  Serve with your favorite soba noodles  or by itself!


Saturday, September 14, 2013

The Secret to Terrific Tomatoes





I know I'm not alone when I  speak of tasteless tomatoes.  This time of year though, you can find beautiful juicy tomatoes that actually taste the way a tomato should!  There are still plenty of farmer's markets going on  until the end of this month.   Take advantage of the produce while you can or hopefully you've been successful in growing tomatoes in your own garden. (Not so here in critter ville)  But, when the tomato vines wither and you must resort to buying from the big box stores, this is how you transform a tasteless tomato into a terrific one.

This works the best with the oblong Roma tomatoes or the larger cherry ones.

Terrific Roasted Tomatoes

Heat oven to 250°

Depending on the size of the roasting pan, halve or quarter enough tomatoes to cover the bottom of the pan scattered on one layer.  Lightly drizzle some olive oil over them, salt and pepper and add some whole cloves of garlic over the top.  Stir around and bake slowly for 2-3 hours.  The slow roasting will develop so much flavor into these less than perfect tomatoes!  Discard the garlic, unless the cloves are still soft.  Hard ones will taste bitter!

Now, spread onto bagels, french bread rounds, sandwiches and even on pizza!  You'll be amazed at the sweetness!  

Put them on pizza, too!





Monday, September 9, 2013

Mexican Pizza



Years ago, probably over 30 or so, I used to order a Mexican pizza at a local restaurant.  It was smothered with cheese and heaped four inches tall with lardy refried beans.  Not really a healthy vegetable to be seen.  Those were the days when I actually had a metabolism and a waist!  Nowadays that would be a TOTAL splurge.  Ordering something like that would send me into a guilt pattern of thinking for at least a week!    Not to mention the time and energy it would take to possibly work it off!

 Here's a meal you can throw together in a matter of minutes.  Perfect for a week day when most of you are short on time and energy!   The amounts aren't exact, but this isn't rocket science!  It's a much healthier version of my Mexican pizza of the past.  Enjoy!

Mexican Pizza

(makes 4)

4 medium size whole grain or combination corn/wheat tortillas

1 can nonfat spicy beans

1 cup shredded reduced fat Mexican cheese blend or jack cheese

about 3-4 sliced mushrooms, 1/2 cup chopped onion, 1 medium zucchini or summer squash, sliced

1/4 cup vegetable stock

roasted garlic fresh salsa (optional)

avocado slices (optional)  for garnish

non fat sour cream (optional) garnish

Saute the vegetables in stock first and set aside.  I like to heat the beans in a small saucepan as I do the veggies.  To make one pizza, spread a tortilla with beans, top with veggies, add 1/4 cup cheese.  Put on a plate and microwave for about 40 seconds.  Remove and garnish with your choice of salsa, avocado. sour cream, etc.  Do the same for the rest of them.

This is a great "beginner" recipe for kids, just be there to supervise.





Wednesday, September 4, 2013

"Best in the West" Rib Cookoff Outing


Traditionally since 1989, the Nugget Casino in Sparks, Nevada has held the Best in the West rib cook off.  It started with a handful of Casino properties and its customers warming ribs with sterno.  Over the years we've frequented this event and gotten our dose of pork, parking spaces allowing.  I admit there were those years when we'd drive over and circle the parking lots like a vulture hoping to find just one narrow parking space, only to give up and drive back home settling for a plan B dinner.

This year we took my parents for an outing and we also got lucky finding a parking space.  I guess the early bird does get the worm parking space.  This event now hosts approximately 500,00 people over the course of a few days serving about 100 tons of pork ribs!!  Barbecue establishments (24 this year) from all over the US compete for the best ribs.

Unfortunately, I didn't do the research because the ribs we chose didn't win anything, except, maybe, the "shortest line".  That should have been our first and only clue!  Oh well, there's always next year.  I was able to try a "new food" experience, compliments to my dad who made a beeline to the fried pickle stand.  I've never been a pickle aficionado, but the pickles got my curiosity and I'll usually try anything once, except hissing cockroaches!  I have to say I was pleasantly surprised, but it's not something I could have as a steady diet!  I don't do deep-fried very well! 

Here's some pictures of our Labor Day outing.


Grandpa savoring those deep fried pickles

One of 24 competitors

Grandma enjoying her ribs....watch out for the pig!

Two guys and a pickle!