Shrimp and Vegetable Stir Fry

20130521-084455.jpgI love an easy shrimp stir fry and the ingredients are inspired by the ingredients I love and have on hand. Sometimes, it’s what I consider a fridge cleaner meal – use what you have.

  • 12 Medium Tiger Prawns, sliced in half down the middle
  • 1 tsp of olive oil
  • 2 tsp of diced garlic
  • 1/2 cup of diced onion
  • 1 medium zucchini, diced small
  • 1 cup of diced asparagus
  • 1 tsp of soy sauce
  • pinch of chili pepper flakes
  • 2 tsp water
  • Cracked Salt and Pepper to taste
  1. Heat olive oil in large skillet or wok on medium high heat
  2. Add garlic and onion and sauté for a couple minutes
  3. Add asparagus and zucchini and cook for another couple minutes
  4. Add soy sauce, chili flakes and water, stir often
  5. Add tiger prawns and cook until throughly until completely done
  6. Add salt and pepper if needed.
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Golden Beets over Kale

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I have always loved beets, but my recent love of pickling reintroduced me to making beets at home.  Recently I have roasted golden beets and I have boiled them. These are the boiled golden beets.

It’s easy to boil up beets to make beet salads or anything else. This combination is very low in fat and calories, as well as being nutritious.

To boil the beets add:

  • 1-1/2 pounds beets, trimmed, skinned and cubed
  • 2 tablespoon lemon juice or vinegar

I add a sprinkle of Italian Herbs, Savory or Herbs de Provence to the boil for flavor.

Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Remove from the pot and let cool.

Fried Egg Over Asparagus

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It’s very simple, but the flavors work very well together. It also makes a nice plate.

  1. In one pan, add water about 1.2″ high. Add asparagus and boil by turning. Leave somewhat crisp, although cooked.
  2. In another pan prepare a fried or poached egg. I prefer to leave mine as runny as possible. 
  3. Plate the asparagus, add shredded cheese or parmesan and plate the egg on top.
  4. Add salt and pepper to finish

Plantain Chips with Chipotle Cheese Dip

I love plantains and wanted an easy healthy appetizer, so I came up with this. I used my homemade Chipotle Sauce, which can be substituted for any hot or chile pepper sauce.

I used 1 large plantain, sliced them into thin round “chips”. I sprayed a flat grill pan with spray oil and cooked them on Medium heat until they were mostly cooked. Then I popped them into a pan and put in the oven at 350 for 10 minutes while I made the dip.

Use 1/4 of a package cream cheese with 2-3 tablespoons of Chipotle Sauce/Chili Sauce or Hot Sauce. Mix in Salt and Cracked pepper.

Wait until your plantains are semi-cooled before topping them with the Cream Cheese or they will melt. Top with garnish, like bell pepper or cilantro sprig.

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