Spring Has Sprung!!

Hello,

Spring has definitely sprung!  I was at work yesterday and the birds were chirping outside.  I went outside to see just how warm it was and before me was a mother duck and 10 of her little ducklings swimming in a water puddle.  It was amazing....  So that's when I got the idea to make a very spring type dish.  I made an easy version of "Tabbouleh".  Tabbouleh is very spring like with fresh tomatoes and herbs.

"Cous Cous"

Typical Tabbouleh is made with Bulgar wheat.  I decided that to make an easy version I would use, "cous cous".  I love cous cous!  It can be made many different ways and it makes a great Tabbouleh.  Cook your cous cous according to the directions on the box which is usually 2 cups of bowling water to 1 box of cous cous.  I like to add salt and olive oil to the water while it's bowling.   I think its easy to prepare the cous cous by pouring the water over the cous cous in a bowl and cover with plastic wrap so the steam does not escape.  You know your cous cous is ready when the water has completely left the bowl and the cous cous is soft. 

"UMM UMM GOOD!!"

While you are waiting for the cous cous to get ready, you can start chopping the other ingredients.  I like to use fresh tomatoes, parsley, mint, and spring onions.  The fresher the ingredients the better.  Before you chop your tomatoes it is best to seed them ( remove all the seeds and juice).  I like to cut the tomatoes around the middle of the tomatoes and use my fingers to get all the seeds out of the pockets of the tomatoes.  Any extra liquid you can remove from your vegetables the better for your salad.  The tomatoes should be chopped small.  As you can see from the photos there is a lot of herbs in this salad.  I use equal amounts of parsley and mint all chopped small.  Slice the green onions as thin as you can.  Depending on your own taste buds will decide on how much lemon juice you would use.  Using fresh lemon juice is definitely better in this dish.  Just be careful of the seeds!  Add more olive oil and taste it for salt and pepper.  Once you decide that it has enough flavors for you then it is ready!  I hope you enjoy this easy version on Tabbouleh and I am sure your family will at the next family gathering.

INGREDIENTS:
COUS COUS
TOMATOES
PARSLEY
MINT
SPRING ONION (GREEN ONION)
LEMONS
OLIVE OIL
SALT AND PEPPER

MO

Not Your Typical Shrimp Salad!

"Shrimp Salad"

 Hello,
This is not your typical "Shrimp Salad".  I was recently requested by a customer to make a shrimp salad without mayonnaise.  At first I was thinking "What the *^%?", but then I thought "Hmmm!  I could do this".  So I came up with this idea.  First I steamed some shrimp in salty water flavored with onion and lemons.  Just throw in the whole onion and lemon both cut in half.  While waiting for the water to boil you can begin cutting your vegetables.  For this particular salad I chose: carrots, peppers, celery, zucchini, and green onions.  Everything is cut thin and long in what most may consider a julienned type cut or matchsticks.  The way you cut it is completely up to you. 

"Yummy!"

Once your flavored water starts to boil you then add your shrimp.  Please be careful not to over cook your shrimp no one likes rubbery shrimp.  Once you remove your shrimp it would be best to cool them before adding them to your salad.   While waiting on your shrimp to cool you can chop some from fresh parsley and throw in some capers for an additional burst of flavor.  With this salad I made a vinaigrette. 
So in your Cuisinart, blender, or in a bowl using a hand blender add the following: a small shallot, Dijon mustard, lemon juice, and seasoned rice vinegar, garlic clove, and salt and pepper.  After you have mixed the top ingredients slowly add in olive oil while either machine is blending all the ingredients,  adding just enough to make your vinaigrette. (also great on a lettuce salad)  Always taste the vinaigrette and adjust it to suit your taste buds before adding it to your shrimp and vegetables.  So now that everything is chopped, cooled, and blended it is now time to mix everything together.  This is a great summer dish and it would even work being adding to some pasta of your choice to stretch it for large families.  I hope you enjoy!!

INGREDIENTS:
SHRIMP (COOKED IN WATER, LEMON, SALT AND ONION)

CARROTS
ZUCCHINI
GREEN ONION
RED AND YELLOW PEPPERS
CELERY
PARSLEY
CAPERS

VINAIGRETTE:
SHALLOT
GARLIC CLOVE
LEMON JUICE
SEASONED RICE VINEGAR
DIJON MUSTARD
SALT AND PEPPER
OLIVE OIL

ENJOY,

MO

I Was Challenged

Hello,

Recently a friend, whom we will just call "J.R." he knows whom I am referring to, challenged me to come up with recipes from left overs.  I am always up for a challenge!! The problem is of course when I come up with ideas I forget to document them either with a picture or by writing down what was in it.  So the other night I had to come up with a quick dinner and had no idea what to make.  When I went into the refrigerator for the millionth time I saw that I had some steamed shrimp left over and decided I would do something with that.

"Shrimp Pasta"

Sorry it isn't on a beautiful plate, we had already began eating when I realized "OMG I should take a picture of this because "J.R." has challenged me!!  So I ran to the kitchen and snapped a picture in the pot.  I know tacky, but I got it!!

So the left overs are the steamed shrimp that I removed all of the tails from.  In a frying pan I added a little olive oil, large strips of peppers (color of your choice) and red onion.  I added garlic and crushed red pepper flakes to the veggies.  While I am sauteing the veggies I start cooking the spaghetti pasta in salted water.

"Shrimp Pasta"

Don't over cook the peppers, but once they become limp I added some frozen peas, fresh lemon and the cooked shrimp.  Since the shrimp are already cooked you only have to warm them.  If you over heat the shrimp they will become rubbery.  No one likes a rubbery shrimp!!   Once the pasta is finished drain and toss with olive oil Parmesan cheese and squeeze in some fresh lemon juice.  "Watch out for seeds" Now combine both items and blend well.  Taste for salt and flavor and add more red pepper flakes, salt, or cheese if you would like.  Once I put the meal on the plates I topped them with extra Parmesan and crushed red peppers to those that like it SPICY!!

Enjoy,

Mo
PS:  "J.R." Be on the look out for more ideas from left overs I have not forgotten our challenge!!

What'ts That Green Stuff??

"Spinach Pesto Pasta"

Hello,

Have you ever heard of "Pesto"?  Usually pesto is made with fresh basil, Parmesan cheese, garlic, walnuts or pine nuts, olive oil, salt and pepper.  Just recently I needed a new pasta at work.  I am sure those who have followed my blog realize I get my most creative.  So I went to my fridge in hopes to find some pesto either with basil or sun dried tomatoes.  Didn't see either.... "Now what do I do?"

"Spinach Pesto on Spaghetti"

DING DING!!!! Spinach pesto!!! Yes you read me right spinach pesto.  I took two big handfuls of spinach added it to the Cuisinart, 1 handful of toasted walnuts, lots of garlic, couple handfuls of Parmesan cheese, salt, pepper, and olive oil.  Then I hit the power button.  Boy was it bright green.  Much brighter than regular pesto, but I liked it.  You can add this or any pesto to any type of pasta.  I have used it on Spaghetti, Penne Pasta, and Tortellini filled with cheese. 

This recipe I used Spaghetti Pasta, Spinach Pesto, Sun dried Tomatoes, walnuts, olive oil, salt and pepper.  I like to toss in a little of whatever kind of nut I used in the pesto.  This way you don't have to worry about a food allergy because people will be able to see the nuts if they are allergic to it or not. You can add whatever type of ingredients you would like to your dish have fun with it.
I was very surprised that this actually taste so good.  My favorite pesto is still sun dried tomatoes, I will tell you all about that one another day.  Enjoy!!

INGREDIENTS:
SPINACH
WALNUTS
OLIVE OIL
GARLIC
PARMESAN CHEESE
SALT AND PEPPER

PASTA:
SPAGHETTI OR PASTA OF YOUR CHOICE
OLIVE OIL
SPINACH PESTO
WALNUTS OR PINE NUTS
SUN DRIED TOMATOES CHOPPED
SALT AND PEPPER IF NEEDED

Mo

Add Some Sauce!!

Hello,
In my previous posting I talked about pasta being an inexpensive ingredient to any family dinner.  For a side dish you can turn pasta into a salad with added vegetables.  For a main dish I prefer to add cooked vegetables, meat (poultry, seafood, or beef), and a great sauce (white or red). 
Not everyone knows how to create a homemade from scratch sauce whether its a white cream sauce or a red tomato sauce.  I like to suggest using store brought sauce.  Some of you may freak out and claim that your Great Grandmothers have all turned over in their graves for suggesting using a jarred sauce.  I on the other hand think any jarred sauce can be a GREAT sauce!  Now, do not think that I am suggesting using the sauce straight out of the jar and it will be great,  you have to be creative and add some of your own special flavors.

Calling For Pasta!!

Hi,
The next time you are attending a party and need to make a contribution to the menu, may I suggest pasta.  Pasta is a perfect choice.  Its great especially if you are on a budget and looking to feed a big crowd.  Pasta shapes are so different these days that pasta can actually be an added conversation piece.   "Are those alphabet noodles, what cute little bowties, spiral noodles just like when I was a kid.." The conversation is endless!   A customer where I work requested a pasta salad with goat cheese and vegetables and  I created this dish with the following ingredients:

INGREDIENTS:
PENNE PASTA
SPRING ONIONS
SUNDRIED TOMATOES AND FRESH TOMATOES
PEPPERS (YOUR CHOICE OF COLORS YELLOW AND RED LOOK NICE)
FRESH BABY SPINACH
GOAT CHEESE
LEMON JUICE
OLIVE OIL
GARLIC
SALT AND PEPPER