Got your gourd?
Now that its fall, I like to make fall themed foods. Pumpkin is one of my all time favorite fall foods… Pumpkin bread, pumpkin muffins, pumpkin pasta… Just all things pumpkin. I even have a pumpkin candle that I only feel its right to burn during the fall. Don’t forget the Pumpkin Spice Latte at Starbucks too, its out of this world! For this recipe, you can adjust the amount of pumpkin to add, but I like my risotto more pumpkiny (if that is a word.)
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Seared Shrimp and Orzo
This is a delicious, quick cooking shrimp dinner that is sure to impress! Its made similar to shrimp scampi, but is served on Orzo instead of Linguine. Orzo is actually a wonderful semolina pasta that looks like a flat rice. I added a little diced red and yellow pepper to make it pretty, but it can always be omitted.
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Salmon with White Bean Salad
We’ve been eating more red meat lately, and I was craving a little lighter fare. This was also one of those evenings when I was dog tired and just wasn’t in the mood to cook. I think I spent all of about 20 minutes cooking this dinner, and that includes the broiling!
Yo Quiero Quesadilla
I’m not one to order quesadillas at Mexican Restaurants because they are usually loaded down with some obscure yellow cheese and just oozing with extra fat. So this is my take on (somewhat) healthy quesadillas. I use Queso Blanco, which is the perfect cheese for quesadillas, as it doesn’t melt and get all gooey and oily. Its also very mild, and really meshes well with the roasted red pepper and caramelized onions. You can use any type of filling for quesadillas, from chicken to chorizo to different veggies. Just make sure everything is cooked first.
I usually serve it with yummy fresh roasted corn salsa, which I make often when fresh corn is abundant.
Salad… Its What’s for Dinner
Anyone that knows me knows that I’m a steak and potatoes kind of gal. As I’m maturing, and that darn metabolism slows, I try to eat less of that and more salads. Here is one of my favorite ways to incorporate red meat into a healthy dinner. Grilled Filet Mignon served on top of a delicious salad with lots of goodies in it. Its really the best of both worlds: Raw veggies… check! Yummy grilled steak… check! Candied Almonds… check! OK, the candied almonds are not exactly “healthy” but they sure are tasty.
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Feeling Blue?
Stephan was watching a food show recently and saw a blue cheese stuffed hamburger, and asked me to try it. Since I had not seen the show, I had to wing it a bit, but it really turned out great… except I always forget how much burgers shrink when they cook. I think the next time I make burgers at home, I’ll make them the circumference of a human head, then it will hopefully fit the bun! Gosh, my buns looked huge next to the burger :p
One warning, however, when you bite into it, a bit of hot cheese *may* squirt out, and if it does… its like red hot magma…
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Pearls of Wisdom
Another Africa hot day in lovely South Florida and I was craving a cold dinner. I’m sure Confucious said somewhere “When day hot, eat cold couscous.” Or something like that.
I found this recipe on a message board I frequent, but didn’t actually write it down, so its probably completely different than the original recipe. Whatever… its good, with a surprising mix of flavors and textures. I use only pearl couscous, as I prefer it to the regular tiny grained couscous, which always seems mushy to me. My grocery store usually has a dusty box or two of it on the top shelf near the rice and pastas. If you can’t find it in a regular grocery store, Whole Foods always carries it. We ate the couscous as a main dish, with delicious sunflower seed bread from The German Breadhaus, which has… hands down… the best German bread in South Florida.
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Dios Moi Fajitas!
Ahhhh…. fajitas… O’ how I love thee? Although many people down here in South Florida think I’m latino, I’m not… I’m a gringo… actually, I’m a Gringo/Japanese mixture… Perhaps I’m Gringonese? Either way, I love all things latin when it comes to food. I’m definitely living in the right place for great latino food.
Fajitas is a quick dinner, but one you have to plan for it. I make the marinade the night before, and let the steak and marinade mingle all night. The skirt steak used for fajitas is very tough and absolutely must be marinated, unless you want to give your jaws a serious workout. The acid (lime) in the marinade breaks down the tough cut of steak. The other stuff makes it taste yummy!
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Broccoli and Almond Risotto
For those that don’t really care for broccoli, (my husband being one) this is the perfect use of this delicious and oh so healthy veggie. I always add a handful of chopped almonds at the end, which gives the perfect crunch to the risotto. You can use a little less oil and butter, but it will not be quite as rich. We generally eat this as a main course, as its quite the satisfying meal.
Mahi Mahi En Papillote
If you’re looking for a delicious and oh so healthy fish recipe… I got it here for ya! En Papillote is just a fancy French way of saying… cooking in paper. The fish steams inside the paper and the aromatics (veggies) impart wonderful flavor. Most grocery stores carry parchment paper by the tin foil and ziploc bags.
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