Tandoori Shrimp

For a taste of India, check out this easy, convenient work night meal.

• 1 pound shrimp (shelled and devained)


• 1.5 cup of plain yogurt (fat free is fine)


• 3 T minced garlic


• 3 T minced ginger


• 3 chipotle peppers


• 2 t of leftover adobe sauce from chipotle peppers


• 2 T fresh lemon juice


• 1 T fresh lime juice


• 1/2 cup chopped fresh parsley


• 2 T cumin


• 1 T curry powder


• salt and black pepper to taste

1. Combine all ingredients in a ziplock bag. Toss to equally cover all shrimp. Marinade at least one hour

2. Line a cookie sheet with alumninum foil. Spray with cooking spray. Evenly distribute shrimp and marinade on cookie sheet. Bake about 20 minutes at 350 or until shrimp are pink and done.

3. Serve with naan and basmati rice.

Tagliatelle con Asparagi, Piselli, e Carciofi

Tagliatelle with Asparagus, Peas, and Artichokes

This recipe was adapted from the book Lorenza's Pasta by Lorenza de'Medici. It is a great authentic Italian cookbook. The recipe calls for fresh artichokes, and those should be used if you have the time.

1 can artichokes drained and quartered (or three artichoke hearts, cleaned and quartered)
olive oil
1 lb asparagus cut into 1 inch pieces
salt and pepper
1 1/4 cup peas (can use frozen or fresh-defrost if using frozen)
1 cup light cream
1 lb pasta (if fresh pasta is not available, use egg noodles)
Parmesan cheese

1. Saute asparagus in olive oil until cooked through (you could also steam or roast the asparagus). Toss in artichokes and warm through.

2. Puree 1 cup of peas and cream in blender. When blended, put in a saucepan and heat over low heat. Add the remaining 1/4 cup peas, artichokes, and asparagus. Season with salt and better (use white pepper if you have it).

3. Boil pasta. Slightly under cook the pasta. When pasta is done, drain and add to the sauce mixture.

4. Sprinkle with Parmesan cheese and serve.

Linguine alle Vongole

This recipe has a thicker sauce that coats the pasta better than traditional recipes.

(Adapted from a recipe found on Epicurious.)

Linguine alle Vongole
4 large garlic cloves, minced
1/2 medium white (or yellow) onion
1 Tbs butter
1 Tbs flour
salt
pepper
red pepper flakes (to taste)
1 lemon (zested and juiced)
handful of parsley (about 1/4 cup)
1 can white clam sauce (preferable Colavita white clam sauce)
1/2 can veg broth
1 lb. fettuccine (or linguine if you want to be authentic)
grated Parmesan cheese

1. Saute onion, garlic, and red pepper flakes in 1 Tbs butter until translucent (about 5 minutes) over medium high heat. Add flour and cook for 1-2 minutes until thoroughly cooked. Slowly add in the 1/2 can veg broth making sure to wisk out any clumps of flour. When sauce starts to thicken, lower heat to medium and add white clam sauce. Stir to combine
   
2. Meanwhile, cook 1 lb of pasta. Slightly undercook pasta.


3. Add juice of one lemon, zest of one lemon, salt and pepper to taste to sauce. Let thicken slightly over low heat. Drain pasta and toss with sauce and parsley. Add a generous handful of Parmesan to help thicken the sauce even more!

General Taos Tofu

This recipe would be equally good if using chicken, shrimp, pork, or beef. The recipe was adapted from a recipe found on VegWeb.

1 box extra firm tofu
1 egg
3/4 cornstarch
vegetable oil
3 green onions, chopped
2 T minced ginger
2 T minced garlic
1.5 cup vegetable broth
4 T soy sauce
5 T sugar
red pepper flakes (can substitute chili garlic sauce)
2 T sherry (optional)
2 T rice wine vinegar
steamed broccoli
rice
1. Drain, dry, and cute tofu into 1 inch cubes. Beat egg in a bowl. Toss tofu with egg, coating each piece. Sprinkle 3/4 cup cornstarch on tofu, tossing to coat.

2. Heat a small amount of oil in a pan on medium high heat. Add green onion, ginger, garlic, and cook 2 minutes. In a separate bowl, combine stock, vinegar, soy sauce, sugar, red pepper, and sherry. Add to green onion/garlic/ginger mixture. Mix 4 T water with 2 T cornstarch in a separate bowl. Pour into stock mixture. Add tofu and coat evenly.

4. Serve with rice and broccoli.

Farfalle with Gorgonzola, Arugula, and Cherry Tomatoes

This recipe is quick and east and great for a hot summer night.

Adapted from a recipe that appeared in the New York Times.

1 cup light cream (can also use heavy cream or half and half)
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle
2 cups of arugula, trimmed, washed and chopped
1 cup cherry tomatoes or grape tomatoes cut in half
salt and pepper
freshly ground Parmesan to taste

1. Cook pasta until just al dente. Drain and set aside.

2. While pasta is cooking, warm the cream and Gorgonzola in a small saucepan just until the cheese melts a bit and mixture becomes thick.

3. Add the Gorgonzola cream mixture, arugula, and cherry tomatoes to the cooked pasta. Season with salt and pepper. Top with Parmesan and serve.

Strawberry Cinnamon Muffins

One thing that is great about living in California right now is the abundance of strawberries. The other day while at the store I got 4 pounds of strawberries for $3.99. What better way to use them up then to make some muffins!


Strawberry Cinnamon Muffins

(adapted from a Cooking Light recipe)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup plus 3 T vanilla fat-free yogurt
1/4 cup butter, melted
1 large egg, lightly beaten
Cooking spray
2 cups chopped strawberries
1/2 teaspoon ground cinnamon

1. Preheat oven to 375º.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.

3. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

4. Add chopped strawberries.

5. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin tin. Sprinkle with ground cinnamon.

6. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Spicy Moroccan Kabobs

This recipe is adapted from a Cooking Light recipe. This recipe is better if the kabobs are grilled. If not, it can be prepared in the oven.

1 cup plain, fat free yogurt
1 T grated lemon rind
2 T fresh lemon juice
1.5 T grated minced ginger
2 t paprika
1.5 tsp salt
1 T ground coriander
1 T cumin
1/2 t freshly ground black pepper
1/4 tsp red pepper
5 garlic cloves, minced
2.5 pounds beef sirloin, trimmed and cubed
cooking spray
2 T chopped fresh mint

1. Combine first 11 ingredients in a large zip lock bag. Add beef to bag, seal and marinate in a refrigerator 3 hours or overnight.

2. Preheat oven to 400 degrees. Line a cookie sheet with foil coated with cooking spray. Remove beef from bag, discard marinade. Thread meat onto skewers. Cook in oven about 15 minutes until desired doneness.

3. Sprinkle with mint.