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Posts Tagged ‘dinner

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Zucchini Pasta with Marinara Sauce

Description

When it’s hot out no one wants to be slaving over a stove of boiling noodles. This is why raw recipes make so much more sense during the summer season! When it comes to raw pasta the secret is definitely in the sauce, and having a nice balance of salt, tang, and sweet will make all the difference. Enjoy this mouth watering pasta marinara by Lisa Viger for dinner tonight and keep the heat out of the kitchen.

Recipe by

Ingredients

2 ripe tomatoes

6 pieces sun dried tomatoes Add to Cart

1 small onion

1/2 red bell pepper

1 tablespoon coconut nectar

2 tablespoons olive oil Add to Cart

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon saltAdd to Cart

1/4 teaspoon pepper

2 medium zucchini, noodled and marinated

 

Methods/steps

1) Puree the sauce ingredients in a food processor fitted with an “S” blade. Let process for a few minutes until very creamy (or don’t process as long if you like it more chunky, but it won’t be like Spaghetti-Os!).

2) Make noodles in your usual way from the zucchini. I marinated mine for about an hour in a tablespoon of the basil and oregano flavored olive oil from last week, with a bit of salt. Serve with the marinara sauce and a dash of basil and oregano.

 

 

source site

Salt-cured Watermelon, Roasted Cashews, Mint and Cream Cheese

We have a big watermelon. We did as many things as we can from this big ass watermelon we bought from a convenience store. It was fun.

DSC_0576edited

I know what you’re thinking. This looks like tuna sashimi. Hah! Pretty cool illusion huh.

But no, it’s watermelon. :)

So! I got to learn about salt-curing watermelon recently when I read Angelo Sosa’s new book, Flavor Exposed. Pretty cool book, considering the fact that I can relate to most of the asian inspired flavor profiles from my asian roots. I chose to post this because it was so easy to make and so refreshingly fun to eat.

We have something like a salad here. It was constructed with the thought along the lines of watermelon feta salad and also the other fact that I do not like feta. Hence the watermelon and left-over Philadelphia cream cheese salad was born. Roasted cashews for texture and good flavor. Mint and olive oil for a little earthy fruity bright finishing touch. Very nice you know.

Thank you very much for reading this really short post. You will find the recipe just below! Stay tuned to find out what happened to the rest of the watermelon.

Recipe
serves 4-6

500g watermelon, rinds removed and cut large dice
3tsp kosher salt
1tbsp mint, chopped
100ml extra virgin olive oil
2tsp freshly cracked black pepper
100g cashew nuts, roasted and smashed into bits
100g cream cheese, torn into bits

Lightly toss watermelon cubes in salt and chill for 30 mins. Meanwhile mix mint, pepper and olive oil. When watermelon is ready, pat them dry on kitchen paper and lightly toss them in mint and oil mixture. Sprinkle cashews and cheese. Serve cold.

reposted from  Livvy at 86lemons.com

RECIPE:
Vegan Creamy Potato Salad

ADAPTED VERY SLIGHTLY FROM:
The Blender Girl at www.healthyblenderrecipes.com

So I was in the grocery store last week when I remembered I needed to make potato salad for a meal I was bringing to a friend (she’s battling cancer and has a hubby and three little ones). I googled “vegan potato salad” on my iPhone and found this recipe. I was in a hurry, so I missed a few ingredients on the list. No harm done. It was still absolutely delicious. And – bonus! – I discovered a very helpful website with tons of great vegan recipes. You can search Tess Masters’ “Healthy Blender Recipes” website for easy vegan, vegetarian, raw and gluten-free recipes which can all be made in a blender, mixer or food processor. When you ‘like’ her Facebook page and sign up for her email list, you will get a link to download her free eBook, “Best of Healthy Blender Recipes.com.” Sweet, right?!

Back to the potato salad. This one is creamy, crunchy and full of flavor. You would never guess that it’s vegan. Hubs (who is not vegan) only eats potato salad that doesn’t have egg in it (he hates eggs). And he can be a bit of a potato salad snob. Fortunately, he loved what little was left of this one (I gave most of it to our friends).

You will need a 3 lb. bag of red skin potatoes. Cut the potatoes into large cubes.

Place the potatoes in a large pot and cover them with cold water.

Add 2 Tbsp of sea salt to the water and bring to a boil over high heat.

Reduce heat and simmer for about 10 minutes or until just done. (While potatoes are simmering, cut up your veggies – see below.)

Rinse potatoes with cold water and drain thoroughly.

1 cup (about one bunch) green onions, finely chopped
1 red bell pepper, finely chopped
1 cup (about 4 large stalks) celery, finely chopped

1 cup broccoli stalk, finely chopped*
½ cup red onion, finely chopped*

1 cup parsley (or dill) finely chopped* (You will add this at the very end.)

*NOTES
I didn’t have any broccoli stalks, so I used extra celery. But the salad didn’t need the extra. In my opinion, you only need the celery or the broccoli stalks, not both (or use half the amount of each). I forgot to buy red onion, so I skipped it. I felt like there was plenty of onion flavor already with the green onions. Again, I think you could use either one (you don’t really need both). I’m not a huge parsley fan, so I used fresh dill instead. And I think you can get away with much less than a cup. It just depends on your personal taste.

Combine the potatoes and chopped veggies (except for the parsley).

For the dressing, you will need:
1 cup of vegan mayonnaise* (I used this one.)
2 Tbsp. dijon mustard
½ tsp. apple cider vinegar

Combine these three ingredients using a blender.

Pour the dressing over the vegetables and mix thoroughly.

Stir in the chopped parsley (or dill), then season with sea salt and black pepper to taste.

*NOTES
The original recipe calls for one batch of The Blender Girl’s Vegan Mayonnaise, but I didn’t have all the ingredients on hand. So I cheated with vegenaise (and it still tasted great). Next time, I’ll try it the real way.

Chill or serve at room temperature.

It’s a good thing I was making this for our friends because I might have eaten the whole bowl if left to my own devices. It’s that good.

Enjoy!


This grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair.

 

 

Yields 8 servings

 

Ingredients:

 

2 limes, juiced and zested
½ cup roughly chopped fresh cilantro
1 tsp. ground cumin
4 Tbsp. extra-virgin olive oil
2 lbs. large shrimp, peeled and deveined, tails intact
Spicy Hass Avocado Puree (see make-ahead recipe below)
Fresh sprigs cilantro, for garnish

 

Spicy Hass Avocado Puree
3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
3 Tbsp. fresh lime juice
¾ cup sour cream
1 green jalapeño, seeded and chopped
Salt, to taste
Instructions:

 

1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.
2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
3. Preheat a barbecue or grill pan to medium-high heat.
4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.
5. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.

 

 

Spicy Hass Avocado Puree
1. Add the avocado, lime juice, sour cream and jalapeño to a blender and puree until smooth, scraping the sides of the blender as needed.
2. Season puree with salt to taste.
3. Place in a covered airtight container and refrigerate until serving.

 

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Photo & recipe are copyright & courtesy of the Hass Avocado Board

chickpea panzanella

chickpea panzanella

Have you ever had a kitchen sink salad?

That’s what this is…with a prettier name. It was going to be a Greek salad but somehow I got derailed when the bread went in. Mmm…bread.

As you can see, there’s a lot going on in that bowl. The line up includes chickpeas, mini cherry tomatoes, bread chunks, feta, lemon zest, basil and celery leaves (my new favorite ingredient by the way). It’s dressed with lemon juice and lots of good olive oil. So basically it’s a big bread salad with lots of stuff in it. Or better yet, a chickpea panzanella with a Greek twist? That sounds better.

 

The beauty of a salad like this is that you can throw in/take out whatever you’d like. However, if you’re in the mood for something crunchy and refreshing, this particular combination fits the bill (celery leaves! celery leaves!) It’s a great salad for a crowd or better yet, a little bowl of heaven to enjoy at lunch.

chickpea panzanella
Author: The Clever Carrot
Serves: 4
Ingredients
  • Salad
  • 1x 14 oz. can of chickpeas, rinsed & drained
  • 1 c. mini cherry tomatoes, halved
  • 1 c. bread chunks, torn (day old is best)
  • 1 c. cucumbers, thinly sliced
  • 1/4 c. sweet onion, thinly sliced
  • 1/4 c. Kalamata olives, pitted and chopped
  • 1/3 c. feta, crumbled into large chunks
  • 1 lemon, zested
  • handful of celery tops
  • handful of basil, torn up with your hands
  • Dressing
  • juice of 1/2 a lemon + more to taste
  • 1/4 c. good quality olive oil
Instructions
  1. Get yourself a giant bowl.
  2. Dig out your mandoline if using and thinly slice your cucumbers and onion (I highly recommend this).
  3. If you do not have day old bread, simply tear some up into bite size chunks. Toast in a 350 F oven for about 10 minutes or so. Don’t burn them!
  4. Meanwhile, zest your lemon and set aside.
  5. Add all of the salad ingredients to the bowl, minus the feta (if you add it too early, it will crumble and disappear into little pieces when tossed).
  6. Add the lemon juice and olive oil. Season with salt and pepper and give it a toss.
  7. Now fold in your feta.
  8. Taste your salad and if you need to, adjust with more lemon, olive oil and seasoning.

 

 

source: Clever Carrot

Fried Green Tomato and Shrimp Remoulade Po Boy

Fried Green Tomato and Shrimp Remoulade Po Boy

After enjoying the fried green tomatoes with shrimp remoulade so much last week, I simply could not resist turning it into a po’ boy sandwich. (A po’ boy is a sandwich from Louisiana that is served in a baguette.) I already knew that the crispy and tangy fried green tomato and succulently spicy shrimp and tasty remoulade sauce was a winner and wrapping it up in a fresh baguette with its chewy outside and soft, melt in your mouth inside, could only make things better! I think that I have found my new favourite po’ boy; it’s too bad it is so late in the season. I will be looking forward to making them again next year!

Fried Green Tomato and Shrimp Remoulade Po Boy

(makes 4 sandwiches)
Printable Recipe

Ingredients:
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
6 slices fried green tomatoes (about 2 tomatoes worth)
1/4 cup remoulade sauce

Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Saute in a pan until cooked, about 2-3 minutes per side.
3. Assemble the sandwiches and enjoy!

 

 

source: http://www.closetcooking.com/2010/09/fried-green-tomato-and-shrimp-remoulade.html


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