Recipes Discovered – Recipes

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Ingredients:

• 1 medium sweet potato, scrubbed clean (about 6 ounces)
• 1 teaspoons oil
• 1/4 medium red bell pepper, cut into very thin strip
• 1/2-inch piece ginger root, grated
• 1 teaspoon Thai red curry paste (may substitute good-quality Indian curry powder)
• 1/4 cup low-fat coconut milk
• 4 ounces any-size uncooked shrimp, peeled, deveined and cut into pieces
• Salt
• 1 tablespoon finely chopped cilantro leaves

Directions:

Preheat the oven to 425 degrees.

Use a fork or sharp knife to prick the sweet potato in several places. Rub potato with oil, sprinkle with salt and pepper, and wrap it in aluminum foil. Bake for 40 to 60 minutes or until the sweet potato is tender and can be easily squeezed.

(Alternatively, to speed up the process, the pricked sweet potato can be microwaved on HIGH for 1 minute, then carefully transferred to the oven and seated on a piece of foil. Bake for 25 to 35 minutes or until the potato is tender.)

Heat 1 teaspoon of oil in a medium heavy skillet over medium-high heat until the oil shimmers. Add the pepper and ginger and cook, stirring, for 1 to 2 minutes or until it becomes fragrant and starts to soften. Reduce the heat to medium-low, then add the curry paste and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook for 1 to 2 minutes or just until the shrimp are firm and opaque. Season with salt to taste; remove from the heat.

When the sweet potato has finished baking, place it on a serving plate. Use a sharp knife to make a centered, lengthwise slit in the top, pinching the potato on each end to expose the flesh and make a pocket for the filling. Spoon on the shrimp mixture and sprinkle with the cilantro. Serve hot.

Serves 1.

Nutrition:

Substitutions:

I didn’t have coconut milk, so I used 1/4 cup regular milk, 1 teaspoon corn starch, and a couple drops of coconut extract. I also didn’t have cilantro, so I added a little coriander to the sauce.

Recipe courtesy of The Washington Post

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Ingredients:

• 1 tablespoon corn starch
• 1/3 cup orange juice
• 1/4 cup soy sauce
• 1/3 cup stock or water
• 1 – 2 tablespoons sweet chili sauce
• 1 tablespoon ginger
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 tablespoon oil
• 1/2 cup onions, scallions, or shallots
• 2 cups vegetables (I like a mixture of red pepper and snap peas, but any stir-fry veggie works)
• 1/2 pound shrimp, peeled and deveined

Directions:

Combine the corn starch, orange juice, soy sauce, stock or water, chili sauce, ginger, vinegar, and honey in a bowl. Set aside.

Add the oil to a skillet or wok and heat over high heat. Add the onions and stir fry for 1 minute before adding the remaining veggies. Stir fry for 2 to 3 minutes. Add the shrimp and stir fry for 2 minutes. Add the sauce, bring to a boil, and cook for 1 minute or until thickened. Serve over rice.

Serves 2.

Nutrition:

Substitutions:

Combination of many recipes.

Read my review of this recipe.

Ingredients:

Spicy Shrimp:

• 2 pounds jumbo shrimp, peeled and deveined
  
• 1 lemon, juiced
  
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon crushed red pepper flakes
  
• 4 cloves garlic, crushed and peeled
  
• Coarse salt, about 1 teaspoon
  
• 2 tablespoons extra-virgin olive oil
  

Aglio Olio:

• 1/4 cup extra-virgin olive oil
  
• 2 ounces anchovy fillets
  
• 6 to 8 large cloves garlic, crushed and minced
  
• 1/2 teaspoon crushed red pepper flakes
  
• 1/4 cup finely chopped flat leaf parsley
• Coarse salt
  
• 1 pound spaghetti, cooked to al dente

Directions:

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter.

Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.

Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 orange roughy fillets, about 4 ounces each
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon ginger, grated

Directions:

Place the fish on a roasting pan, making foil pouches around the fish to hold the sauce. Season fish with salt and pepper. In a small bowl, combine the garlic, orange juice, vinegar, soy sauce, sesame oil, honey, and ginger. Pour over the fish. Place under the broiler for 5 to 7 minutes, until the fish flakes easily.

Serves 2.

Nutrition:

Substitutions:

Great served with some rice.

My own concoction.

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Ingredients:

• 6 jumbo shrimp, peeled, de-veined and partially butterflied
• Salt and freshly ground black pepper
• 12 sage leaves
• 6 slices prosciutto, unraveled
• 1/2 pint cherry tomatoes, halved
• 1 shallot, minced
• 1 red pepper, chopped
• 1/2 cup basil, chopped
• 2 tablespoons red wine vinegar
• 1 cup spinach leaves

Directions:

Preheat broiler and adjust oven rack 4 to 6 inches from broiler.

Open up the butterflied shrimp and season them with salt and freshly ground black pepper. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of prosciutto.

Transfer the wrapped shrimp to a foil lined baking sheet. Add the tomatoes, shallots, and red pepper. Broil for 3 to 4 minutes, flip the shrimp, and broil another 3 to 4 minutes, until the prosciutto is crisp and the shrimp are opaque.

Divide the spinach between two plates and top with the roasted veggies and three shrimp each. Drizzle with vinegar, season with salt and pepper. Scatter the basil on top.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 green bell pepper, cut into bite-sized chunks
• 2 red bell pepper, cut into bite-sized chunks
• 2 red onion, cut into bite-sized chunks
• 1 pint red cherry tomatoes
• 1 cup pitted kalamata olives, roughly chopped
• 1 tablespoon extra virgin olive oil
• Salt and ground black pepper
• Zest of 1 lemon and juice of 1/2, divided
• 1 tablespoon dried oregano
• 1 tablespoon seafood seasoning, like “Old Bay”
• 4 tilapia filets (about 6 to 8 ounces each)
• 1 cup thick Greek yogurt or regular yogurt, drained
• 1 clove garlic, finely chopped or grated
• 1 teaspoon cumin
• 2 to 3 tablespoons dill relish
• 1/2 cup crumbled feta cheese
• 1/4 cup flat-leaf parsley leaves, chopped
• 4 whole wheat pita, warmed in oven or microwave

Directions:

Preheat oven to 400°F.

For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with 1 tablespoon oil,salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes.

Line a baking sheet with foil and place the fish on it. Season the fish with salt, pepper, lemon zest, oregano, and Old Bay. When the veggies are cooked, turn on the broiler and place the fish under it for 5 to 7 minutes, until form tender.

Once you have the fish working make the topping: In a small bowl, mix together the yogurt, grated garlic, cumin and dill relish, and reserve.

In a large bowl. toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley. Serve tilapia topped with a little of the yogurt sauce and a wedge of lemon from the remaining half.

Serve the fish with the salad and a piece of warm pita bread alongside.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 six ounces salmon fillets, preferably with skin on
• 1/4 cup maple syrup
• 1 tablespoon cognac, bourbon, or whiskey, optional
• 1 tablespoon soy sauce
• 1/2 tablespoon lemon juice
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 cedar plank

Directions:

Soak the cedar plank for at least 30 minutes before grilling.

Combine maple syrup, cognac, soy sauce, lemon juice, ginger, and garlic in a large zip-lock plastic bag. Add salmon fillets, seal bag and marinate in fridge for 30 minutes, turning the bag once. Remove fillets from bag and set aside the marinade.

Preheat grill to high heat.

When the grill is hot, place the salmon, skin side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes. Remove and serve directly from the burnt cedar board.

In the meantime, bring the rest of the marinade to a boil in a small saucepan on medium high heat on top of stove. Simmer for 3 minutes and serve along side the fish.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Gourmet Magazine.

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Ingredients:

• 1 to 1 1/2 pounds sea scallops, patted dry with paper towels
• Salt and pepper
• 2 teaspoons butter
• 3 teaspoons olive oil
• 2 garlic cloves, finely chopped
• 1 cup orange juice
• 2 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon grated ginger
• Zest of one orange

Directions:

In a skillet, heat 1 teaspoon oil over medium heat. Add the garlic and cook for 1 minute. Add the orange juice, brown sugar, soy sauce, ginger, and orange zest. Simmer gently until the sauce thickened, 5 to 10 minutes.

Heat butter and 2 teaspoons oil in large skillet over high heat. Sprinkle scallops with pepper and salt. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Pour sauce over scallops and serve immediately.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown and Epicurious.

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Ingredients:

• 4 (6-ounce) fish fillets, skin removed (cod, halibut, salmon, ect)
  
• 2 cups fish or chicken stock
  
• 2 cup dry white wine
  
• Lots of fresh thyme
  

Directions:

In a pan large enough to poach the fish in, combine the stock, wine, and thyme. Bring to a boil and reduce the heat so the water is barely simmering.

Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 1/4 cup finely chopped fresh dill
• 1 lemon, zested and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons extra virgin olive oil
• 4 (6-ounce) skinless firm white fish fillets

Directions:

Preheat broiler.

On a foil lines baking sheet, place 8 sliced of lemon. Place fish on top of lemon slices, season with salt and pepper, and then drizzle 1 teaspoon of oil on each fish. Divide the lemon zest and dill equally among the fish, and place 2 more lemon slices on top of each fillet. Place under the broiler and cook 10 to 12 minutes or until the fish flakes easily with a fork.

Serves 4.

Nutrition:

Substitutions:

Although not necessarily a firm fish, I used catfish for this dish and it turned out wonderful.

Recipe courtesy of Cooking Light Magazine.