Tag Archives: tomatoes

Shrimp and Creamed Corn

Fall is here, and I couldn’t be more excited. Fall is my favorite season – crisp air, beautiful colors of leaves, pulling out sweaters and blankets. I love the flavors too – apples, pears, pumpkin, squash.

Today’s recipe is none of those things. I promise I’ll bring those soon. But this is a delicious throw back to summer that still sticks to your ribs like a good fall dinner. Slightly spicy shrimp on a delicious, creamy base. Enjoy!

Shrimp and Creamed Corn (Serves 4)

Shrimp and Creamed Corn

8 ears of corn, shucked
1 ½ cups skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter, divided
¼ teaspoon salt
12 ounces peeled and deveined shrimp
½ – 1 teaspoon salt-free Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons olive oil
1 cup halved grape tomtoates
1 tablespoon fresh thyme leaves
5 cloves garlic, minced
½ cup sliced green onions

1. Cut kernels from corn; reserve cobs. Set aside ½ cup kernels. Pulse remaining kenrels in a food processor until almost creamy.

2. Using dull side of knife, scrape corn cobs to remove “milk” and pulp into a medium saucepan. Add processed corn, milk, and cornstarch to pan.

3. Bring to a boil, stirring often. Reduce heat to medium-low or low; simmer until thick (about 5-7 minutes), stirring frequently. Stir in 1 ½ tablespoons butter and ¼ teaspoon salt. Keep warm.

4. Heat a large skillet over medium-high heat. Add oil and remaining ½ tablespoon of butter. Once butter is melted, add shrimp, Creole seasoning, paprika, and pepper. Cook for 2-3 minutes. Add tomatoes, thyme, garlic, onions, and reserved corn. Cook, stirring occasionally, until the shrimp are done. Serve over creamed corn.

Recipe Notes: If you can’t find corn on the cob or it is too pricey out of season, I’m guessing you could use frozen corn. When I made this, I didn’t get much “milk” out of my cobs. And it would likely be a lot less messy. Also, the full 1 teaspoon of Creole seasoning made this fairly spicy. You might want to opt with less if you are sensitive or want small children to eat this.

Source: adapted from Cooking Light

Advertisements

2 Comments

Filed under Recipes

Caprese Pasta

I’m back! Sorry for the two month hiatus. Between computer troubles and life being life, I haven’t been on here in awhile. I’ve got a bunch of great recipes and ideas I’m excited to share with you. And please be patient if things are different. Some recipes may not have nutrition information, since they aren’t exact formulations.

Today, I’m sharing an incredibly easy and delicious pasta dish that is great as a side or vegetarian main. It tastes like the end of summer, which is perfect. I created it when I looked at my garden and saw a bunch of tomatoes and basil that needed using. Whether you have your own produce or are getting it from the store, this is completely seasonal and delicious. Enjoy!

Caprese Pasta (Serves 6 as a side, 3 as a main)

Caprese Pasta<

1 cup balsamic vinegar
¼ cup honey
1 pound whole wheat pasta
8 ounces fresh mozzarella, cubed
2 cups diced fresh tomatoes
2-4 tablespoons pesto (recipe here or from a jar is fine)
2 tablespoons fresh chopped basil

1. In a small saucepan, bring vinegar and honey to a simmer. Cook for about 10 minutes, until reduced to ⅓ cup. Set aside to cool.

2. Cook pasta according to package directions, leaving out oil or salt. Drain.

3. Into hot pasta, toss mozzarella, tomatoes, pesto, and fresh basil.

4. Drizzle 1-2 tablespoons of the balsamic sauce over the top. Toss to coat. Serve warm or refrigerate until ready to eat.

Recipe Notes: Sorry for no nutrition information today. The balsamic sauce and pesto are kind of oddball ingredients that will vary based on cooking time of the vinegar, how much you use, what kind of pesto you make/buy. I highly recommend fresh mozzarella for this. If you have to use the regular kind, I’d still cube it up, but very small, so you have more of a chance of it melting.

Source: Balsamic reduction from allrecipes.com; rest is original recipe

Leave a comment

Filed under Recipes

Grilled Fish Tacos with Spicy Slaw

On a recent trip to California, a couple family members and I branched out from the crowd going to the traditional chain restaurant. We found this little taco shack a few doors down that was phenomenal. They only served tacos and shakes, but they did both of those things incredibly well. We tried several different varieties, but my favorite was the fish taco.

I was so inspired that I came home and made some. While maybe not on the same level as the restaurant, these tacos were killer. I ate the leftovers for days as tacos, salads, quesadillas, etc. The slaw could really be served as a side on its own. The salsa you may recognize from my polenta poblanos; it is my favorite. Go fire up your grill and make these tacos. You won’t regret it.

Enjoy!

Grilled Fish Tacos with Spicy Slaw (Serves 4-6)

IMG_6420label

1 pound white fish (I used tilapia)
1 ½ teaspoons paprika
1 ½ teaspoons brown sugar
1 teaspoon dried oregano
¾ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon chipotle chili powder (cayenne if you don’t have chipotle)
8-16 corn tortillas

1. Dry fish with a paper towel.

2. Combine paprika through chipotle chili powder in a small bowl. Rub evenly over fish. Let marinate for 15 minutes (optional.

3. Preheat grill to medium-high heat. Place fish onto hot grill. Grill for 4 minutes on the first side. Flip. Cook on second side until internal temperature reaches 145 degrees F. Remove from grill and let rest.

4. Grill tortillas until warmed on each side.

5. Flake fish into large chunks. Serve in warmed tortillas with slaw and salsa.

Spicy Slaw
¼ cup fat free sour cream
¼ cup plus 2 tablespoons chopped fresh cilantro, divided
2 tablespoons lime juice
1 jalapeño pepper, chopped (seeds and membranes removed per preference)
½ tablespoon sugar
2 tablespoons water, if needed
½ head of green cabbage, shredded or sliced thin
1 cup grated carrots
½ cup sliced red onion

1. Combine sour cream, 2 tablespoons of cilantro, lime juice, jalapeño, and sugar in a food processor or blender. Puree until smooth, adding water in small amounts as needed to thin to desired consistency.

2. Combine cabbage, carrots, onion, and remaining cilantro in a large bowl. Toss with dressing until well coated. Let sit for at least 30 minutes before serving.

Fresh Salsa
8 roma tomatoes, halved lengthwise
1 jalapeño pepper, halved lengthwise, seeds and membranes removed (to your heat preference)
1 large red onion, cut into wedges (sixths or eighths should work)
½ tablespoon olive oil
¼ cup cilantro
¼ teaspoon salt
¼ teaspoon garlic powder

1. Toss tomatoes, jalapeño, and red onion in olive oil. Grill on hot grill for 5-10 minutes per side, until nicely charred.

2. Puree tomatoes, jalapeño, onion, cilantro, salt, and garlic powder until desired salsa consistency. Chill before serving.

Nutritional Information (Amount per serving):

Calories: 288
Protein: 28 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 56 mg
Carbohydrates: 36 g
Fiber: 7 g
Sodium: 334 mg

Recipe Notes: The cook times for the fish anticipate a thinner fish fillet. If your fillets are thick or frozen, you will want to increase the time on the first side. Just check your temperature. The amount of tortillas you need depends on your preference and the durability of your tortillas. I find corn tortillas, even when warmed, to be a bit brittle. I served mine doubled up to help prevent taco breakdown. Be warned that this slaw really can get spicy, especially the longer that it sits. Also, it will seem like it doesn’t have enough dressing, compared to traditional slaw. You want a crunchy slaw on top of you taco, so slightly underdressing is good. Also, it will soften more the longer it sits. The slaw recipe will also make way more than 4-6 servings for tacos. If only used for tacos, it would probably serve 8-10. Enjoy it as a side dish on another day. Same with the salsa.

Source: Adapted from Cooking Light, Bobby Flay, Real Simple, and LoveOneToday.com

2 Comments

Filed under Recipes

Shakshuka

While I was familiar with the idea of brunch from a young age, I never truly experienced the delightful mixture of sweet and savory dishes that is a great brunch until grad school. I immediately fell in love. I’m generally inclined to sweets for breakfast in general; waffles are high on my list of favorite foods. However, a really great egg dish can hit the spot as well. Hence, brunch is a great spot for me.

This egg dish is different than any I had ever tried before. Spicy and full of tomatoes and peppers, but not in a Hispanic way. I even broke the pregnancy rule of no runny yokes to eat a poached egg. Worth every bite. Enjoy!

Shakshuka (Serves 3-4)

IMG_6236label

1 tablespoon olive oil
½ medium yellow onion, chopped
2 cloves garlic, minced
2 bell peppers, thinly sliced (preferably 2 different colors)
1 jalapeño chile, sliced into thin strips
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried marjoram
1 teaspoon paprika
1 (14-ounce) can no salt added diced tomatoes, crushed through your fingers a bit
6-8 eggs (depending on how many eggs each person wants)
½ cup feta cheese, crumbled
6 small or 4 large whole-wheat pitas or flatbreads (optional)

1. Heat oil in large skillet over medium-high heat. Add onion, and cook until beginning to soften, about 4-5 minutes. Add garlic; cook one minute more. Add all the peppers; sauté until they soften, about 5 minutes more. Add cumin, oregano, marjoram, and paprika. Cook one minute more.

2. Pour in the tomatoes plus half a can of water. Bring to a simmer. Reduce heat to medium-low, and simmer for about 15 minutes, stirring occasionaly.

3. Warm pitas or flatbreads, if using.

4. Make indentations in the sauce for each egg. Crack an egg into each indentation. Put lid on the pot. Cook the eggs to your desired level of firmness, keeping sauce at a simmer. Scoop eggs and sauce into pitas or onto flatbreads, if using, or just onto a plate. Garnish with feta. Eat immediately.

Nutritional Information (Amount per Serving):

Calories: 443
Protein: 23 g
Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 389 mg
Carbohydrates: 44 g
Fiber: 7 g
Sodium: 606 mg

Recipe notes: I omitted the times for how long the eggs cook from the original recipe. My eggs took much longer to poach than it suggested. I don’t know if my sauce wasn’t simmering enough at that point or what. Just watch the whites to see when they are set. The yolks will probably be set fully 3-5 minutes after that, but I wouldn’t recommend going that far. I served mine on top of flatbreads, and I liked it that way. The original recipe suggested serving it in a pita. I honestly don’t know how that would work. My sauce was way too runny for that. But maybe yours will thicken up more. And I liked the runny egg, which I think would also be a mess in a pita sandwich. I’d love to hear how you serve it in the comments.

Source: adapted very slightly from Smitten Kitchen

Leave a comment

Filed under Recipes

Tilapia with Tomatoes and Green Beans

I was pretty oblivious to Lent and eating fish on Fridays until I got to high school. Even then, most of my exposure was making sure we chose somewhere to eat on Fridays that had fish for the one Catholic member of a traveling team I was on. Even during graduate school, I would forget. I once took pork egg rolls to a Friday gathering during Lent. Needless to say, my friends weren’t super thrilled with me.

While I still don’t observe Lent, I am making a conscious effort for my family to eat more fish these days. We all know fish is good for us – low in fat, low in cholesterol, high in omega-3s, good source of protein. But I find most people, like myself, are hesitant to cook fish. Maybe it is fears of “fishy” smells or tastes or overcooking it. I know I seem to hold fish dishes to a higher standard of needing to be “amazing” to be worth the effort.

This fish dish actually exceeded my expectations, which is pretty rare. The flavors were light, refreshing, and still filling. Even my toddler ate a few bites, although I did tell her it was chicken. Enjoy!

Tilapia with Tomatoes and Green Beans (Serves 4)

IMG_6352label

Cooking spray
4 roma tomatoes, sliced between ¼ and ½ inch thick
¼ teaspoon salt, divided
½ teaspoon black pepper, divided
½ tablespoon olive oil
2 garlic cloves, minced
12 ounces green beans, trimmed
¼ cup light mayonnaise
2 tablespoons chopped fresh herbs
4 teaspoons horseradish mustard
4 tilapia fillets
2 lemons, sliced to get 12 slices total

1. Preheat oven to 450.

2. Line a baking sheet with foil and lightly coat with cooking spray. Arrange tomato slices on baking sheet. Spray tomatoes lightly with cooking spray, then sprinkle half of the salt and pepper over the top.

3. Combine remaining salt, pepper, olive oil, garlic, and green beans on a separate piece of foil; toss to coat green beans evenly. Fold foil to make a sealed packet around green beans. Place on baking sheet next to tomatoes. Bake tomatoes and green beans for 20 minutes.

4. Combine mayonnaise, herbs, and mustard in a small bowl.

5. Remove pan from oven. Scoot tomatoes and green beans to make room for fish. Place fish in a single layer on tray. Spread mayonnaise mixture evenly over top of fillets. Place 3 slices of lemon on top of each fillet.

6. Return pan to oven and bake for 6 minutes. Leave pan in oven, but turn broiler on to high. Broil 3 minutes, or until fish flakes easily with a fork or reaches a minimum internal temperature of 145 degrees. Serve fish with tomatoes and green beans.

Nutritional Information (Amount per serving):

Calories: 207
Protein: 26 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 61 mg
Carbohydrates: 11 g
Fiber: 3.5 g
Sodium: 395 mg

Recipe Notes: I admit to scanning this recipe when menu planning, and then being totally shocked when I went to make it. I missed that the original recipe included breadcrumbs on the fish, which I wasn’t in the mood for. If I want breaded fish, I’ll buy fish sticks, thanks very much. I also thought sliced tomatoes were much nicer for serving. The “sauce” needed a lot more herbs and mustard for my taste than originally called for. I had rosemary and thyme on hand, which was very tasty. The original recipe called for tarragon, which would also likely be delicious. I used horseradish mustard, but Dijon would also work nicely. Don’t be disheartened by the muted green color of the green beans when you unwrap the packet. I felt like they looked like they had come out of a can. But the taste was completely different and delicious.

Source: adapted from Cooking Light

4 Comments

Filed under Recipes