Lemon Shrimp & Spinach Pasta - A Chef Favorite

Shrimp and spinach are an amazing combination I have used in quite a few different recipes. This one features a very light white wine cream sauce with hints of lemon. There is also some pasta, but before anyone shouts OMGs please remember that pasta actually has a low glycemic index. It's usually the portion control where most people fall short of optimal, causing the glycemic load to go high. This recipe mitigates the pasta carbohydrates both in quantity (~2 oz per serving) as well as the pairings of protein and vegetables in the dish. 

My original version of this dish, Creamy Shrimp & Spinach with Pasta, turned out to be more of an Alfredo sauce and quite heavy. Really good, mind you, but my goal here was something lighter. This revised version turned out exactly as envisioned and now holds a place in my Chef's Favorites collection. ENJOY!

This dish is designed to serve FOUR, NOT TWO! :-) Exercise portion control!

Ingredients:

• 1 lb large shrimp raw - peeled and deveined - tail off
• 16oz fresh baby spinach (a little olive oil & salt for prep)
• 1-2 medium leeks sliced cross ways finely sliced - stem & some leaves
• 8 oz spaghetti or linguine
• olive oil
• 3 cloves garlic crushed - leave out 15 min after mince for best flavor
• 1/4 cup heavy cream
• 1/3 cup chicken stock
• 1/3 cup good Pinot Grigio (or your favorite white)
• 1/4 cup Parmesan cheese - grated
• 3 tbsp lemon juice
• 1 cup freshly chopped parsley
• 2 tbsp butter
• salt to taste

Preparation:

In a large Dutch oven with salted boiling water, cook the pasta until al dente by tasting. Drain, transfer to a bowl and toss with a bit of oil to prevent sticking, and set aside. 

Using same pot cook down the spinach with about an inch of water. Drain and blend in a little olive oil and salt to taste. Set aside.

Using the same pot again, set over medium heat, add the olive oil and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce heat to medium low and cook for ~5 minutes stirring occasionally.

Increase heat to medium high, add the shrimp to the skillet with the leeks and cook for about 3 - 4 minutes until the shrimp are cooked and turn a pink white color. Do not overcook!

Add the cooked spaghetti and the spinach to the skillet and toss well to combine. Reduce heat to medium and add butter to melt.

Pour in the cream, chicken broth & wine. Add the lemon juice and salt to taste. Stir well to combine. Bring to a gentle simmer, stirring/tossing gently to heat everything through. 

Finally add parmesan cheese and fresh parsley and stir until well blended. Serve immediately in your favorite pasta bowl.

Please remember the dish has FOUR servings. :-)

Blessed be... and happy cooking!

Stuffed Zucchini Boats

The main focus of this dish is the zucchini. I happened to pair the vegetable with a simple steamed cod, but please feel free to experiment with different proteins and make the dish your own! I will say, though, that the cod provided a beautifully mild balance to the bold flavors inside the zucchini boats. Enjoy!

Ingredients:

• 1 nice fat zucchini - look for close to even thickness top to bottom
• ~2 cups halved grape tomatoes
• 1 med yellow onion - minced
• 12 black olives - minced or cut into quarters... ;-)
• 2 cloves garlic - minced
• 1/2 cup feta cheese - cubed small
• 2 tbsp olive oil - divided
• salt & pepper to taste

Preparation:

Set your toaster oven to 350 degrees. Wash the zucchini, cut in half lengthwise and trim the ends.

Scoop out the seeds but leave "walls" at the ends to contain the filling later on. Coat the boats lightly with olive oil inside and out and season inside with salt & pepper. Go easy on the salt as the filling will have its own salt in the olives & feta.

Bake the zucchini face up for 15-17 minutes. Meanwhile, cut up all ingredients so they're ready to go.

Heat a skillet over medium heat. When the pan is hot add olive oil garlic and onions. Saute until the onions are translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Bring out the zucchini and fill with the mix. Top with feta cheese and return to oven for another 5 minutes.

Serve with a protein of your choosing along with a tossed salad. For this meal I chose to do a steamed cod and it worked quite well. :-)

Blessed be... and happy cooking!

Black Bean & Pumpkin Soup - A Chef Favorite

Now that Halloween is over, why not put your uncarved pumpkin to good use? :-) I actually buy extras so I can cube, vac seal and freeze the flesh for use all winter long.

Today, as the temps are dropping, it's time for a nice earthy soup with some very good health benefits. This recipe is adapted from SmittenKitchen.com who apparently found the original recipe in a copy of Gourmet magazine who first published it way back in the mid 1990s. Enjoy!

I have to say it... This is one of the best soup's I've ever made!

Ingredients:

• 3  15 oz cans black beans – rinsed and drained
• 1 cup canned peeled tomatoes – drained and chopped
• 1 1/4 cups yellow onion - chopped
• 1/2 cup shallots – minced
• 4 cloves garlic – smash-minced
• 1 tbsp ground cumin
• 1 tsp table salt
• 1/2 tsp fresh ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• 15 oz can pumpkin puree – or make your own from Halloween pumpkins
• 1/2 cup dry sherry
• 1/2 lb cooked ham – 1/8” dice – Use diced chicken breast for a healthier version
• 3 tbsp sherry vinegar
• sour cream and lightly toasted pepitas for garnish

 

In a food processor coarsely puree beans and  tomatoes.  Process one can beans and all tomatoes. Then add and process cans 2  &3 one at a time.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over medium heat, stirring, until onion is softened and beginning to brown. Be careful not to burn the butter.

Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

While the soup is simmering, use the time to roast the pepitas.

Use a dry skillet and medium heat. Remove from pan as soon as you see the color you like.

Just before serving, add meat and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper to taste if needed.

Serve soup garnished with sour cream and toasted pepitas... maybe a sprig of greens if you want to get fancy. Serve with a warm crusty bread... or... as we did... a toasted English muffin. :-)

Blessed be... and happy cooking!

Tzatziki - Greek Yogurt & Cucumber Sauce

 Credit for this wonderful version of Tzatziki goes to Cookie and Kate. Visit their site for many more great recipes!

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing. Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread. Enjoy!

Ingredients:

• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 ½ cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• ½ teaspoon fine sea salt

Preparation:

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).

Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days in your refrigerator.

Blessed be… and happy cooking!