Shrimp Tacos

  
The recipe is for kiwi salsa and slaw come from Jamie Oliver. I had some shrimp so I decided to use that instead.

Ingredients:
2 ripe kiwifruit
4 scallions
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (
2 limes
Tabasco chipotle sauce
10 oz shredded cabbahe
1 tbsp red wine vinegar
½ an orange
1 pepper
16 oz shrimp, peeled abs cleaned
8 corb tortilla shells
Cotija cheese
Olive oil

Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime, and a few shakes of chipotle Tabasco. Puree until smooth.

In a large bowl toss the cabbage with the remaining cilantro leaves and the vinegar and orange juice, and red pepper.

In a large skillet heat 1 tbsp of oil over medium heat, add shrimp and a handful of chopped green onions, squueze of lime and a couple shakes of hot sauce.

Heat tortillas in a dry skillet.

Divide amoung tortilla shells, top with slaw, salsa and cheese.

Serves 4.

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Pasta with Asparagus 

  
This dish is Perfect for meatless Monday and comes together in the time it takes to cook pasta.

Ingredients:
8 oz pasta
8 oz creme fraiche
1 tbsp olive oil
2 cloves garlic or 1 bunch green garlic, sliced thin 
1 bunch of asparagus
1/4 c grated parmigianno
Aleppo pepper
Sage pesto

Bring a pot of salted water to a boil. Add asparagus and cook for 3 – 4 minutes. Chop and set aside. Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 4 minutes, stir in creme fraiche. Add pasta, asparagus and cheese and stir tocombine.

Serve with Aleppo pepper and a tbsp of date pesto.

Serves 4. 

Chicken Asparagus Soup

  
Nothing is better when you are under the weather than a nice hot bowl of healthy chicken soup! I like mine with a dash of hot sauce.

Ingredients:
4 c chicken stock
1 lb chicken thighs, cut into small pieces
1 bunch of green garlic, sliced thin
1 bunch of green onions sliced thin
1 bunch of asparagus, sliced thin
1 bag of baby spincach

In a large pot bring stock, garlic and green onions to a boil, add chicken and reduce heat to medium, cook for 15 minutes. Add asparagus and spinach, cook until asparagus is bright green and spinach is wilted. Season with salt and pepper. 

Serves 4 – 6.

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Loaded Potato Soup

  
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled

Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Serves 4.

Asparagus and Spinach Rissotto

Cooking risotto in a pressure cooker is so easy and it turns out perfect. This is adapted from Patricia Well’s Trattoria cookbook.

Ingredients:
1 tbsp olive oil
1 small onion, minced
1 c arborio rice
2 c vegetabel broth
3 oz spinach, finely chopped
10 spears asparagus, cut into small pieces
1/4 tsp nutmeg
1/2 c parmigiano, grated

Using the sauté function on medium heat the olive oil and add the onions. Cook until soft, stir in rice to coat with oil. Add remaining ingredient and stir to combine. Cook for 12 minutes on 6 psi. 

Serves 4 – 6.

Grilled Steak with Rice Tabbouleh 

  
Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.

Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled

Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper. 

Heat a grill o high heat.

Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. 

Serves 2.