Tasty Tuesday

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
-Mykelti Williamson


Hello! Have a great day everyone! I hope you have time to prepare this tasty recipe I have for you today! They make a great hor's dourves! Enjoy!


Shrimp Balls:
Makes 18 balls

Ingredients:

* Non-stick pan spray
* 1 lb uncooked shrimp, thawed & peeled
* 1 egg white
* 1 tsp garlic Sauce
* 1 tsp chili sauce
* 1 tsp lemongrass
* 1 tsp ginger
* Zest of 1 lime
* 2 Tbsp shallots, peeled & minced
* 1/2 cup green onions, trimmed & thinly sliced
* 1 Tbsp cilantro, finely chopped
* 1 tsp sea salt
* 3 Tbsp asian style bbq sauce

Equipment Needed:

1.) Food processor
2.) Citrus zester
3.) Sheet pan
4.) Aluminum foil
5.) Thermometer

Directions:

1.) Preheat oven to 450 degrees.
2.) Line sheet pan with foil and spray w/ non-stick pan spray.
3.) Put shrimp in food processor, in batches.
4.) Process on medium until shrimp is pasty; transfer to large bowl.
5.) Add egg, garlic sauce, chili sauce, lemongrass, ginger, lime, shallots, green onions, cilantro, & salt into bowl with pureed shrimp.
6.) Mix until well-combined.
7.) Form mixture into small balls, about 1 inch in diameter.
8.) Arrange in single layer on lined baking sheet.
9.) Dab each ball with BBQ sauce.
10.) Bake 10-12 min, until internal temp reaches 165 degrees.
(check by inserting thermometer halfway into thickest part of shrimp ball.)

Thought of the Day:

"Do what you can, with what you have, where you are."
-Theodore Roosevelt


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello! The weather became much cooler in my neck of the woods this week and I was looking forward to making soup on a regular basis again... Wouldn't you know, as I am typing this, the weather forecast pops up and says it is going to be in the 90's this week!! Definitely not soup weather! Oh well, add this to your recipe box for use on a cool fall evening and enjoy!!

Lentil Nutrition Facts:

1.) Lentils contain high levels of proteins, including essential amino acids. They a major source of inexpensive protein in many parts of the world.

2.) Lentils also contain dietary fiber, folate, vitamin B1, and minerals.

3.) Lentils are one of the best vegetable sources of iron. This makes them important in a vegetarian diet, and useful for preventing iron deficiency.


Lentil & Chick Pea Soup
Servings: 12 cups

Ingredients:

* 2 Tbsp olive oil
* 1 cup mirepoix (finely diced carrots, celery & onions)
* 4 cloves garlic, chopped
* 2 cups green lentils, rinsed
* 28 oz can of cut Roma tomatoes
* 1/4 cup tomato paste
* 64 oz vegetable stock
* 1 Tbsp basil
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/2 tsp cayenne pepper
* 2 cans garbanzo beans, rinsed & drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
* Naan

Equipment Needed:

* Hand-held or regular blender

Directions:

1.) Pour olive oil into a heated stockpot on medium.
2.) Add mirepoix & garlic; cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, tomato paste, stock, and seasonings.
4.) Cook, covered, 30-35 min.
5.) Puree briefly w/ hand-held blender, to thicken (don't puree all the lentils).
6.) Stir in garbanzo beans and cilantro.
7.) Season to taste with salt.
8.) Simmer about 5 min on medium until heated through.
9.) Serve warm with Naan.

"Lentils are friendly—the Miss Congeniality of the bean world."
-Laurie Colwin

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Every winter,
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley


Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!


"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry



Moroccan Lentil & Chick Pea Soup

Serves: 8
Cost Per Serving: $2.25

Ingredients:

* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste


Tools needed:

* Hand-held or regular blender


Directions:

1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.


"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France


Enjoy the day and remember: Go Ahead & Indulge!