Bubba Gump says…”Shrimp is the Fruit of the Sea”…Four Recipes You will Love

I. Ecuadorian Shrimp Ceviche

Ceviche is such a sought-after dish in South America that many countries like Ecuador have restaurants called Cervicherias that speciaize in it. Ceviche originated in colonial times, today, Ceviche is served everywhere as an elegant appetizer or light hearty lunch.

Ingredients

1 medium red onion, sliced thin
Juice of 4 limes
Tomato and citrus marinade (recipe follows)
4 cups water
2 scallions, roots removed
1 1/2 lbs. large shrimp, peeled and deveined
2 tablespoons, finely chopped cilantro
Goya Adobo with Pepper
Goya Salsita
Sprigs of fresh cilantro for garnish
Goya Popcom prepared according to package directions

Tomato and Citrus Marinade:
1 can Goya Tomato Sauce
1 1/4 cup Goya Bitter Orange
1 packet Sazon Goya with Cilantro and Tomato
1/4 cup Ketchup
1 teaspoon Worcestershire Sauce
1 teaspoon dijon mustard
1 tablespoon Goya Extra Virgin Olive Oil
1/2 teaspoon Goya Adobo with Pepper to taste
Goya Salsita to taste

Directions

1. In non-reactive container, combine onion and lime juice. Four hours before you plan to serve ceviche, combine 1/2 onion/lime juice mixture with tomato and citrus marinade. Reserve the rest for garnish.

2. In a saucepan, bring your water and scallions to boil, reduce heat and simmer for 5 minutes, stir in shrimp, cover and remove from heat. Let shrimp steep for 2 minutes until pink. Drain and rinse under cold water. Discard scallions.

3. In non-reactive container, combine shrimp, marinade and chopped cilantro, cover and refrigerate for 3 hours.

4. Adjust seasoning with Adobo and add Goya Salsita to taste. Serve in individual bowls garnished with reserved onion/lime mixture and sprigs of cilantro and popcom on the side.

This is an aromatic dish that tastes wonderful with all of its fresh ingredients. I serve it with Lime Tostitos.

II. Shrimp Quesadillas

Directions

1 lb. medium shrimp, cooked
1 bunch green onions, minced
1 small red pepper, minced
2 jalapenos, minced
1 tablespoon fresh garlic minced
1 1/2 cup cilantro, minced
1 teaspoon cumin
Salt and Cayenne Pepper, to taste
1 to 1 1/2 Monterey Jack cheese, shredded
Flour tortillas

Mix all ingredients except flour tortillas together. Place filling on one tortilla then cover with another tortilla. Bake at 450 degrees for 3 to 5 minutes until the cheese is melted.

III. Shrimp Scampi Casserole

1 pound large shrimp, peeled, deveined and cut in half lengthwise
2 tablespoons olive oil
3/4 tablespoons minced garlic
1 1/2 teaspoons onion powder
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 ounces mini penne pasta
1/2 cup heavy cream
1 cup chicken broth
1/3 cup Gruyere cheese
1/3 cup grated Parmesan cheese
1/2 cup shredded white Cheddar cheese
2 tablespoons butter, cut into small pieces

Topping:
1 cup Panko bread crumbs
2 tablespoons melted butter
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon minced parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 375 degrees. Lightly grease a two-quart baking dish and set aside. Toss shrimp with olive oil, minced garlic, onion powder, 1 tablespoon minced parsley, 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. Set aside while preparing pasta.

Cook pasta in a pot of salted boiling water for 6 to 8 minutes or until firm. Drain pasta. In a large skillet over medium high heat, cook shrimp for two minutes on each side. Do not overcook shrimp. Toss pasta and shrimp together in prepared baking dish. Stir in cream, chicken broth and all cheese. Dot with small pieces of butter. Combine topping ingredients to mix. Sprinkle over casserole. Bake for 40 to 45 minutes.

IV. Garlic Shrimp

Ingredients

1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste

Directions

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and saute over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.

Yum!

Maxx’s Banana Bread (106 calories, total fat 0.2g)

Maxx goes banana shopping.

Typically, bananas in the grocery (which are shipped really green and ripen over a period of weeks) are sold by the pound, on the green side of yellow. A banana actually isn’t really sweet or tasty until it’s fully ripe (starts to freckle); in fact, unripe bananas can cause stomach upset and other digestive problems. But, alas, freckled bananas aren’t “pretty” like bright yellow ones, so they don’t “look good” in the grocery store.

Usually long before the bananas are overripe or useless at all, they are bagged up and sold at “reduced for quick sale” prices, typically about 5 pounds for $1.50. This is the best deal going on bananas. Usually, though, you don’t want five pounds of bananas that are all ripe; you can’t use them fast enough (and they have to be used within the nest few days–bananas are VERY perishable), so, you need useful things to do with them. You can freeze bananas in their skin and banana bread for up to six months. This is my tried and true banana bread recipe. Enjoy!

Ingredients

1 1/4 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon baking soda
2 1/2 teaspoon cinnamon
1/8 teaspoon salt
2 egg whites
1 1/2 cup bananas
1/2 cup sugar
1/4 cuup applesauce
3 teasoons vanilla
1/8 teaspoon nutmeg

Directions

1. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a larger bowl mix together bananas, egg whites, sugar, applesauce and vanilla, stir in flour mixture until moistened. Pour into sprayed 8x4x2 inch loaf pan. Bake at 350 degrees for 45 to 50 minutes until toothpick comes out clean. Cool bread in pan for 10 minues. Remove from pan.

2. For an extra treat, throw in 1/2 cup or so of chocolate chips or walnuts.

Potato Salad

Don’t buy that mushy potato salad from the grocery store deli. It’s easy to make your own. Waxy potatoes (such as Rose Red or Yukon Gold) make the best potato salad because the cooked potatos hold together better than Idahos or russets. Leave the skins on not only to save time, but also for added color, flavor, and nutrients. Potato salad is the perfect side dish for picnics, potlucks, barbecues, or just a simple family dinner.

Potato Salad

Ingredients

6 medium red potatos, boiled in skins until tender, and cooled
1/2 large sweet onion, diced
2 large stalks of celery diced
4 hard-boiled eggs, chopped
1 teaspoon celery seed
1/4 cup sweet pickle relish
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon pickle juice

Directions

1. Cut cooked potatos into cubes with skin on. Place in a large mixing bowl with sweet onion, celery, chopped hard-bolied eggs, celery, pickle relish, salt and pepper. Toss gently.

2. Whisk together mayonnaise, mustard, and pickle juice. Mix into potatoes and vegetables until combined.

3. Sprinkle with a light dusting of paprika. Refrigerate potato salad at least 4 hours to let flavors meld before serving.

geminspired

Yum!

Autumn Apple Chops (220 calories, 8 g. fat)

Autumn Apple Chops

Ingredients

4 top loin pork chops
1 tablespoon flour
2 teaspoons butter
1/2 sliced onion
1 cup apple juice

Directions

1. Season flour with a little salt and pepper, lightly flour pork chops and brown on one side in butter in non stick skillet over medium heat.

2. Turn chops. Stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes.

Makes 4 servings

Yum!

Vietnamese Iced Coffee/Ca Phe Sua Da

Vietnamese Iced Coffee/Ca Phe Sua Da

“Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on a hot summer day or as an evening treat.”

Ingredients

12 to 16 ice cubes
1/2 cup sweetened condensed milk, at room temperature
3 cups hot, strongly brewed coffee or espresso or, if using the filter-and-drip method, about 4 rounded tablespoons ground coffee (try making this with a robust chicory coffee, such as Cafe du Monde, and you won’t regret it.)

Directions

If using regular brewed coffee:

1. Place 3 or 4 ice cubes and a long-handled spoon in each of four tall glasses.

2. Pour 2 tablespoons sweetened condensed milk in each of four small cups and then pour in some coffee.

3. Vietnamese iced coffee calls for some pagentry, so set in front of each person a tall glass of ice cubes, a long-handled spoon, a small cup of coffee, and a small spoon. Instruct your guests to stir the coffee thoroughly with the small spoon while it’s still hot (otherwise the condensed milk won’t dissolve so well). Then instruct them to pour the coffee over the back of the spoon and into the tall glass. (The long-handled spoon will prevent the hot liquid from shattering the glass.) Stir in briskly, making an agreeable clatter with the ice cubes.

4. Sip slowly.

If using filter-and-drip brewed coffee (which can be be purchased for about $5.00 at a Vietnamese restaurant or an Asian food market) from individual coffee filters (as shown above) to make Vietnamese coffee.

5. Place 3 or 4 ice cubes in each of four squat glasses.

6. Place 2 tablespoons sweetened condensed milk into each glass.

7. Place a small Vietnamese metal coffee filter on top of each glass, fill it with a heaping tablespoon ground coffee or espresso, then pour in enough almost-boiling water to nearly reach the rim of the filter. Place the lid of the filter in place. Now wait. The coffee ought to drip, rather than steam, through the filter, taking anywhere from 5 to 15 minutes. when done, instruct everyone at the table to remove the filter from the glass and stir briskly.

8. Sip slowly.

Yum!

What is an Affogato? Healthy Dessert Recipe

Affogato

131 calories, 1 g fat

A decadent, easy dessert that will rock your taste buds without wrecking your diet. An affogato is a tradional Italian espresso-based treat that you’ll find on the menu at many Italian restaurants, as well as many cafes serving espresso and other coffee drinks. The full name is really “affogato al cafe” or “drowned in coffee,” in Italian. The name really suits the dessert, as this recipe consists of a scoop of frozen yogurt with a shot of hot espresso poured over the top.

You can make it at home with your favorite coffee, just brew it extra strong so you only need to pour a small amount over the frozen yogurt.

1/2 Tbsp Kahlua coffee liqueur
2 Tbsp hot espresso
1/2 cup vanilla frozen yogurt

Scoop frozen yogurt into a serving dish. Stir liqueur into espresso, then pour over frozen yogurt. Serve immediately.

Yum!

Dinner of the Week: Beef Bulgogi and Cucumber Salad (329 cal.)

Beef Bulgogi (232 calories)

“Marinate beef steaks in this sweet sauce of soy, sugar, garlic, and sesame and grill. Roll up in red leaf lettuce with rice and hot pepper paste for a real Korean-style treat.”

Ingredients

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Directions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onions, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef and refrigerate for at least 1 hour or overnight.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Quickly grill beef on hot grill until slightly charred and cooked through, 1-2 minutes per side.

Korean Cucumber Salad (97 calories)

“Vinegar and red pepper flakes add tangy snap to this cucumber, carrot, green onion, and sesame seed salad. It goes beautifully with bulgogi (Korean barbequed beef).”

Ingredients

1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
1/2 green onion sliced
1/2 carrot, julienned

Directions

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.

2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Yum!

Take Control of Your Body: Metabolism Boosting Recipes (1 of 3)

Natural Tummy Tuck Cake

1 1/2 cup chopped walnuts, toasted
1 cup whole-wheat flour, plus more for pan
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon and 1 teaspoon grated orange zest, plus more for garnish
3/4 cup fresh orange juice
1/2 cup olive oil, plus more for the pan
1/2 cup plus 1 teaspoon mild honey, such as clover or orange blossom
2 large eggs
1 cup low-fat plain Greek yogurt

1. Preheat the oven to 350 degrees. Brush a 9-inch springform pan with olive oil and add a couple spoonfuls of flour. Rotate the pan and tap its sides to thoroughly coat the bottom and sides with flour. Tap out the excess and set aside.

2. Place the walnuts in a food processor. Pulse them in one-or two second bursts until they are finely ground, but do not over-process, or they will become overly oily. Transfer the nuts to a large bowl. Add the flour, baking powder, baking soda, salt and 1 tablespoon orange zest. Whisk until well combined.

3. Place the orange juice, olive oil, 1/2 cup honey and eggs in a medium bowl. Whisk until well combined. Pour the liquid ingredients over the dry ingredients and stir just until moistened. Do not over mix.

4. Pour the batter into the prepared pan and bake until the top springs back when gently pressed with your finger tip and the edges are pulling away from the pan, approximately 40 minutes. Transfer the pan to a cooling rack and let cool for 10 minutes. Run a thin knife around the outside of the cake and remove the sides. Let cake cool completely.

5. If you want to unmold the cake from the bottom of the pan, have a cake serving plate ready. Run a thin spatula or knife under the cake to loosen it from the cake base. Place a cooling rack over the cake and flip it over. Lift the cake base off and place the cake serving plate upside down over the cake. Flip the rack, cake, and plate over and lift off the rack.

6. While the cake is baking, place the yogurt, remaining 1 teaspoon honey and remaining grated orange zest in a small bowl. Gently stir together until well combined. Refrigerate until needed.

7. Serve each slice of cake with a spoonful of yogurt and garnished with a pinch of orange zest.

Yum!

Wednesdays are not just for spaghetti anymore…consider a Movie and a Meal

Ratatouille (Disney, 2007), the movie, is about a young rat in the French countryside who arrives in Paris, only to find out that his cooking idol is dead. When he makes an unusual alliance with a restaurant’s new garbage boy, the culinary and personal adventures begin despite Remy’s family’s skepticism and the rat-hating world of humans. Rated G.

Ratatouille with Pasta

Summer gardens yield an abundance of vegetables, making it easy to feed a family. Go to your garden (or your neighbors) and pick whatever is ripe. Then make a tasty stew of mixed veggies and herbs, serve it over pasta or rice, and sometimes even as a filling for sandwiches using crusty bread.

In a colander, toss 1 eggplant (1 lb., cut into 3/4″ cubes, about 6 cups) with 1/2 tsp. salt. Set colander over bowl and let drain for 30 minutes. Pat eggplant dry with paper towels. Heat 2 tbsps olive oil in large nonstick skillet over medium heat. Add 1 onion (chopped), 1 red or green pepper (chopped), 2 cloves garlic (finely chopped) and eggplant. Cook, stirring until softened, 5-7 minutes. Add 1 tbsp oil, then yellow and/or green squash (1 lb., cut into 3/4″ cubes, about 4 cups). Cook, stirring, until softened, 5 minutes. Add 2 lbs. tomatos (seeded,chopped), 1/4 cup water, 2 tsp. chopped fresh thyme, 1 tsp chopped fresh rosemary, 1/4 tsp salt and pepper. Bring to a boil; reduce to low. Cover; cook until vegetables are tender, 15-20 minutes.

Meanwhile, cook pasta according to package directions. Drain. Serve ratatouille over pasta and sprinkle with Ricotta or shredded Parmesan cheese. Serves 6.

“To easily preserve your harvest, pack cooled stewed vegetable dishes in freezer bags, press out excess air and seal. Label and stack in your freezer for up to 3 months.”

Enjoy the movie and the Ratatouille (yum)!

My 12 year old want to know what “carbs” are. My answer, according to what I know.

What are carbohydrates?

Carbohydrates are compounds made up of carbon, hydrogen, and oxygen, and they are vital for providing energy for our bodies and brains, without them we would be comatose zombies. When we eat food, our bodies turn carbohydrates into glucose for immediate energy and the rest is stored as glycogen for reserves.

Yet not all carbs are created equal. There are two types: simple and complex. Simple carbohydrates are “bad” and have no nutritional value. They are mostly made up of sugar, which releases too quickly into our bodies. causing “sugar highs” and then “crashes.” This tends to leave us hungry, so we eat more.

Simple carbohydrates include white flour, white pasta, white rice and white sugar.

Complex carbohydrates are comprised of starch and fiber and release gradually, providing a steady source of energy. They make us feel full and satisfied and are easily broken down to release energy.

Eat potatoes, yams, sweet potatoes, barley, corn, brown rice, beans, hummus, lentils, quinoa (a grain, pronounced KEEN=WA), millet, and pasta made from brown rice, whole wheat, or vegetables. Cookies and muffins should be made from whole wheat. Whole wheat is any grain that has not been bleached, stripped or refined and still possesses all the nutrients from the original grain. Don’t forget the bounty of vegetables and fruits – complex carbs that supply the body with vitamins, minerals, and fiber.

Eat fruit. Fruit is high in enzymes, fiber, vitamins, minerals, fatty acids, amino acids, and cancer-fighting tannins and flavonoids. Fruits are made mostly of water, fruit hydrates the body and aids in cleansing, detoxifying and eliminating.