Tag: cooking

Thai Curried Shrimp with Mushrooms

This is a recipe that I probably won’t be fixing for Laurie and I anytime soon. But it’s an old one and a good one that I loved as a bachelor.

Ingredients:
2 tablespoon stir-fry flavored or vegetable oil
12 oz. fresh white mushrooms, quartered (about 4 cups)
4 oz. fresh shiitake mushrooms, sliced (about 11/2 cups)
2 cups fresh broccoli florettes
1/2 cup green onions, cut in 1 inch pieces
1 tablespoon curry powder
1 can (15 oz) unsweetened coconut milk
14 oz. frozen peeled shrimp (uncooked)
3/4 teaspoon salt
1/8 teaspoon ground red pepper

Directions:
In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir-fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes. Add green onions and curry powder; cook stirring frequently, until curry is fragrant, about 30 seconds. Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally, until heated through and sauce thickens slightly, about 3 minutes. Serve over hot cooked rice, if desired.

Spinach Rollups

Well it’s been a while since I’ve posted any recipes and they’re starting to stack up.
Laurie and I have had some really good food over the last few weeks since our honeymoon.
It’s been fun coming home, cooking a meal and enjoying it together. We tried these Spinach Rollups last week and I really enjoyed them but she wasn’t a huge fan. I think the spinach, sour cream and bacon turned her off.
The sour cream blended with the mayo quite well and it wasn’t very noticeable to me but she noticed it and the bacon – which was quite strong.
I made them up pretty quickly and took the majority of them to our friends at the hospital and they all enjoyed them, although Jose’s mother said, “¿Dónde está la carne?”
Good point I said. So next time I try this out I might replace the bacon with chicken strips or chopped chicken and see how it goes.
Here’s the quick and easy recipe:

Ingredients:
9 Burrito Size Flour Tortillas – i used regular size tortillas and used 20 or so
1 (10 oz.) pkg. chopped Spinach thawed and well-drained
1 cup Mayonnaise
1 (8 oz.) container Sour Cream
1 bunch Scallions or Green Onions chopped
1 (1 oz.) pkg. Ranch Dressing mix
1 (3 oz.) jar Bacon Bits

Directions:
Combine spinach, mayonnaise, sour cream, green onions, dressing and bacon bits; spread in tortillas. Roll up jelly roll fashion; wrap in plastic wrap. Chill 4 to 6 hours. Cut into 1/2 inch-thick slices. (I cut the wraps in half rather than into slices)

Fruit Salad

Smiley and Shari had everyone over after church yesterday to hang out and enjoy burgers and hot dogs. We had a great time and I found a “new” fruit salad recipe to mix up to take to the event.
I’ll try and type it up from memory. I doubled the recipe and we had about half left over. The original said it was enough for 6 servings.

2 cups of diced apples (i used semi-tart green ones)
2 cups of grapes (i used seedless red grapes from H.E.B)
1 can of mandarin oranges
1 cup of crushed/broken pecans
1 tbsp of lemon juice (i used apple juice instead)
2 cup of whipped cream
1 cup of sugar
1 cup of mini-marshmallows

The lemon juice is likely used to help preserve the apples but we were out of lemons and such so I just added a little apple juice to add flavor instead.
Mix the whipped cream and sugar together and then pour it over the fruits and nuts and mix it all together. Serve immediately or refrigerate before serving.

Baked Eggs in Canadian Bacon Cups

I started the South Beach Diet yesterday, so I’ve got a number of new recipes I’m trying out. This one looks great. I’ll let you know how it goes and let you in on some of the other recipes as well. I’m really looking forward to trying out a new stuffed mushroom recipe tonight.

Baked Eggs in Canadian Bacon Cups
Provided by: The South Beach Diet Online
(For Phase 1 of South Beach Diet)
Original recipe yield: 2 servings.
——————————
INGREDIENTS:
4 large eggs
4 slices Canadian bacon
1/3 green bell pepper
1/3 red bell pepper
1/3 shallot, minced
1 tablespoon canola oil
1 1/3 tablespoons minced fresh herbs such as tarragon, chives, parsley or combination thereof
salt and pepper
——————————
DIRECTIONS:
Preheat oven to 400 degrees. Remove tops, core, ribs, and seeds from bell peppers. Cut them into quarters and flatten to facilitate cutting into small dice. Heat oil over medium-high heat and saute shallots to soften before adding in peppers. Cook, stirring often, until slightly softened but colors are still bright. Remove from heat and season to taste with salt and pepper.
Lightly grease 4 cups of a muffin tin and insert one slice of Canadian bacon into each cup. Divide bell pepper mixture among the 4 cups and carefully crack one egg into each bacon cup on top of the peppers. Bake in center rack of oven for about 15-20 minutes, or until whites are set but yolks are still slightly runny (bake longer or shorter according to taste.) Season eggs to taste and carefully remove by gently scooping out bacon cups with spoons and rubber spatulas. Serve garnished with fresh herbs.

Spanish zucchini

This recipe came from a Rachel Ray show with an added twist of my own – Spanish Zucchini

It’s a great side, or if you’re like me and cooking alone it can be a great meal in and of itself.

  • 2 zucchini (sliced)
  • 1 cup of pecans
  • 3 cups of Pico de Gallo
  • 1 tab vegetable/cooking oil

Just as a note, my measurements are never really exact, I usually eyeball everything and add to taste or to work with the recipe.

Crunch the pecans and layer them in the bottom of a skillet. Let the pecans heat up and toast slightly. You can also cook them on a sheet in the oven at 450 for 5 or 10 minutes.

Slice the zucchini and add to the skillet. Add 1 tablespoon of cooking oil, olive oil or vegetable oil.

Add Pico de Gallo. I use the pre-packaged Pico de Gallo from HEB – my local supermarket, but you can make it up fresh if you’d like, with your favorite recipe. HEB has several different options, including a mango Pico de Gallo and variations of spiciness.

Let everything cook until the zucchini is tender.

Plate up and serve. For a complete meal, plate on a bed of rice and/or add a chicken breast on the side.

Tuna/Crab Salad

Everybody sing:
“After midnight – we’re gonna let it all hang out…”
Or not. I was catching up on my blogs and Scoble sent me to Wikipedia in one of his entries and I spent a couple hours there just reading random entries. It’s like when I was younger and I used to go to my grandparents and just sit and read the encyclopedia cause there was nothing else to do.
Bad habits fade slowly. But needless to say, Jamie Cullum still rocks and I think I’m starting his DVD over for the third time now. It’s just on ALL REPEAT. Wonderful.
Oh and BTW, I made an awesome tuna/crab salad tonight for my lunch tomorrow.
Yes, I am impressed. No recipe in front of me – of course that’s where most of my favorite dishes come from anyways.
Lets see if I can remember the recipe.
1 Cup of Pecans
1 Apple (sliced with core and stem removed – naturally)
1/2 Can of White Crap Meet *EDIT* 1/2 Can of White Crab Meat *EDIT*
1 Can of Tuna
2 Boiled Egg Whites
1/4 Cup of Fat Free Ranch Dressing
Put all of the above in your local food processor, slice, dice and chomp and there you go.
I estimate the whole bit has around 250-300 calories.
Not too shabby. Sounds like a good lunch.
My doctor told me today I need to lose 48 pounds over the next two years. That’s only two pounds a month, but I’m gonna shoot for 48 pounds in a year. We’ll see how that goes. Four pounds a month can’t be too bad – except that the only time I’ve ever been successful at weight loss is when I was sick and not actually trying.
But then again – I’ve never really tried.
Here’s to a September 2006 211 weight class.
And with that – I’m off like…. well nevermind.