“Over the river and through the woods to Grandmother’s house we go.” Although to my Grandmother Jepson’s house we had to go a round a lake and pass farm lands of south central Florida. On the way home from our Sunday trips we would stop […]
Month: June 2009
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.
Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.
Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms
In a large pot of boiling, salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
The curtain opens on a bed, two people lost in dreamland. All of a sudden three little children come bursting into the room and pounce on the unmoving bumps hidden under the covers. Laughter ensues as the kids are tackled with tickles and kisses and […]
The combination of sweet potatoes and muffin mix was the deciding factor in trying this version of corn chowder. Surprisingly the soup was light with a hint of sweet. Source: Cook’s Country serves 6-8 3 cups whole milk 1 cup yellow corn Jiffy muffin mix […]
This salad is by far one of my favorite summer dinnertime passions. I love seafood. It is one food Florida offered plenty of while the valley of California does not. While I lived in Texas a friend of mine would drive to the coast about an hour away to bring back fresh shrimp. The night before my departure we enjoyed a shrimp feast of grilled jumbo shrimp and boiled shrimp on ice. These days I like to keep some in the freezer for special occasions.
I used frozen cooked shrimp thawed in cold water. I added the oil, salt and pepper to the drained srimp then let sit for about five minutes. Since it was already cooked I added the shrimp to a hot skillet for 1-2 seconds tossing to heat through. Cooking the shrimp any longer would have resulted in tough dry shrimp.
I also omitted a few ingredients from the dressing. I loved the lime juice and honey by itself. It tasted sweet and tangy without the weight of the oil.
Source: Adapted from Health.com
1 pound shrimp, peeled and devined (21-25 shrimp)
1 tbsp plus 2 tsp olive oil, divided
1/4 tsp Kosher salt, divided
1/4 tsp pepper
2 tbsp lime juice
1 tsp honey
1/2 small red onion, thinly sliced
4 cups mixed salad greens
8 seedless watermelon wedges
4 ounces crumbled feta cheese
Preheat grill or grill pan to medium-high.
Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
Meanwhile, in a small bowl, whisk together lime juice and honey (see variations for alternate dressing).
To serve, place 1 cup greens on each of 4 plates and top with 2 melon wedges, onion slices, feta, about 6 shrimp each and a drizzle of dressing. Serve immediately.
The dressing originally included a 1/2 teaspoon salt, pepper to taste and 1 tablespoon olive oil.