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Monday
Jul142014

Sweet and Spicy Shrimp and Green Beans

Sweet spicy shrimp

When looking for recipes, I often bypass my cookbook shelf and go straight to food blogs. While that usually proves to be a great option, I still have so many great, under-utilized cookbooks sitting on a shelf in the dining room, collecting dust. So, last night I cracked the spine on one and cooked an outstanding meal in all of about 10 minutes. Considering the source is a cookbook from a brewery, this meal perfectly pairs with a strong Belgian ale, but I bet a cold glass of white wine or rosé would be great, too. I hope you enjoy this perfectly quick summer meal as much as we did!

For the Green Beans
8 ounces Fresh Green Beans
Salt and Pepper, to taste

Set a seamer basket into a small saucepan and fill with water to just below the level of the steamer. Bring the water to a boil, add the green beans, and steam for about 6 minutes, or until the green beans are tender to your liking. Remove from the saucepan and season with salt and pepper.

For the Shrimp
1 tablespoon Grapeseed Oil
1/4 cup Yellow Onion, small dice
1/2 cup Peppadew Peppers, thinly sliced
1/4 cup Peppadew Liquid (from the jar)
12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31-40 size, which shrunk)
1/2 teaspoon Fresh Thyme, finely chopped
1 tablespoon Fresh Parsley, chopped

Add the grape seed oil to a skillet over medium-high heat. Add the onions and garlic and sauté for 1 minute, then add the peppers and sauté for another minute. Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil. Boil for about 1 minute, until the shrimp have finished cooking. Turn off the heat and toss with chopped thyme and parsley. Place a handful of green beans on a plate and top with the shrimp mixture. 


SOURCE: Allagash: The Cookbook

Friday
Jul042014

Peach Frozen Yogurt

Peach fro yo

Happy Fourth! If it’s hot where you live, why don’t you cool down with some of this homemade frozen yogurt?! I don’t have an ice cream maker, but that isn’t going to stop me from enjoying an ice cold treat on a hot summer day. If you have 5 minutes and a blender, whip up a batch to enjoy while you watch the fireworks light up the night sky!

1 (16-oz) bag Frozen Peaches OR 4 cups Fresh Peaches (I used 5 peaches)
3 tablespoons Honey
1/2 cup Plain Yogurt (I used Greek)
1 tablespoon Lemon Juice 

If using fresh peaches, cut them into slices and put them in the freezer until frozen solid. Add the frozen peaches, honey, yogurt, and lemon juice to the bowl of a food processor (I used a blender and it worked well on the ice crushing mode) and process until creamy, about 5 minutes. Serve immediately or transfer to an airtight container and store in the freezer for up to 1 month. 

SOURCE: Just a Taste

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Monday
Jun232014

Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Sunday
Jun082014

S'mores Scones

Smores Scones

Do you like camping? We used to camp when I was a kid, but to be completely honest, the only part I really liked was sitting by the fire and making s’mores! Even now, whenever I have the chance to make s’mores, I get excited. The melty chocolate, crunchy cracker, and creamy marshmallow with the slightly burnt flavor is the perfect summertime treat. My cousin Bridgette is getting married this summer, so my aunt hosted a shower and asked us all to bring a sweet treat to share. I immediately turned to my favorite summertime treat and made mini scones. I even tried to make them cute by using a flower shaped cookie cutter, but the shape got a little lost once they were topped with the marshmallow. They sure were a hit, though! There are only a couple left and if you’ll excuse me, I think it may be snack time for me...

For the Scones
2 cups Whole Wheat Flour
1/4 cup Light Brown Sugar, packed
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
6 tablespoons Butter, cold and cut into cubes
2 Eggs, beaten
1/3 cup + 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract
1 cup Chocolate Chunks

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add the wet ingredients to the flour mixture and stir to incorporate. Add the chocolate chunks and continue to stir until incorporated. Dump the dough onto a floured surface and pat the dough into a 1-inch thick circle. Use a biscuit cutter and place the cut out scones onto a baking sheet lined with parchment paper. Put the baking sheet into the fridge while the oven preheats to 375 degrees. Bake the scones for 12-14 minutes, or until lightly browned. Remove from the oven and cool slightly.

For the Topping
2 Egg Whites
3/4 cup Sugar
1/4 cup Light Corn Syrup
Pinch of Salt
1 teaspoon Vanilla Extract

In a large heat-proof bowl, whisk together the egg whites, sugar, corn syrup, and salt. Fill a sauce pot with 2-inches of water and bring to a simmer. Place the bowl over the simmering water and whisk as it heats. The sugar will dissolve within about 5 minutes. Don’t let the bowl get hot enough to cook the egg. Transfer the sugar mixture to the bowl of a stand mixer and beat with the whisk attachment for about 5 minutes, until stiff peaks form. Beat in the vanilla. Once the mixture is smooth and glossy, generously spread it on the top of the scones. Place the scones under the broiler for a few minutes until the marshmallow topping has become browned. Serve warm or at room temperature, preferably the day that they are made.

SOURCE: Joy the Baker

Shower

Happy Shower, Bridgette!!