Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble.
Cooking tip: use Gulf shrimp, not farm raised. Serve the curry over hot, cooked jasmine rice.
Thai Yellow Curry Shrimp with Spinach & Carrots
- 1 pound Gulf shrimp, peeled
- 1 Tbsp vegetable oil
- 1-inch-piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- ½ yellow onion, chopped
- 2 carrots, peeled and grated
- 3 small Yukon Gold potatoes, chopped
- 1 Tbsp Mae Ploy Yellow Curry Paste
- dash of cayenne pepper
- 1/2 cup white wine
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh spinach
- hot, cooked jasmine rice
Rinse peeled shrimp and set aside.
In a large Dutch oven, sauté onion, carrots, and potatoes in oil, ginger, and garlic until tender. Stir in yellow curry paste and dash of cayenne pepper (add more if you want the curry spicier).
When thoroughly mixed, add white wine and coconut milk. Blend well. If you prefer a thinner sauce, add ½ to 1 can of water. Stir in shrimp.
When shrimp are pink, add spinach and stir until wilted. Serve immediately over hot cooked rice.
We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.
This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.
Rosemary Chicken with Garlic & White Wine
- 4 boneless chicken breasts
- 6 garlic cloves, mashed
- 3 Tbsp extra-virgin olive oil
- 1 cup white wine
- 2 sprigs fresh rosemary, chopped
- 1 tsp sea salt
- hot, cooked pasta
- parmesan cheese
Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.
Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.
Serve with a crisp green salad and garlic bread.
For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
While my family enjoyed some spicy beef tacos, I chose a healthier option without sacrificing flavor. This Mediterranean-style salad with garbanzo beans provides a light, fresh protein source.
Make this salad at least 4 hours ahead of time so that the flavors have time to blend.
Mediterranean-Style Garbanzo Bean Salad
- 1 16-ounce can garbanzo beans, rinsed and drained
- 1 large cucumber, peeled and quartered
- ½ red onion, diced
- 1 garlic clove, minced
- 1/2 bunch fresh parsley, chopped
- 4 Tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 Tbsp red wine vinegar
- Sea salt and freshly ground pepper
Combine all ingredients in a plastic, glass, or ceramic bowl. Refrigerate for at least 4 hours.
I served mine as a meal over a bed of shredded iceberg lettuce. It will serve as an excellent accompaniment to grilled chicken.
Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad.
But perhaps the single best way to enjoy shrimp is hot, fresh, and boiled. Here’s a fabulous recipe for you-peel-em shrimp.
Shrimp Boiled in Beer
- 2 pounds fresh Gulf shrimp (don’t use farm-raised), in shell, with tails
- 2 12-oz cans lager beer
- 2 garlic cloves, crushed
- 1 bay leaf, broken in pieces
- 1/2 tsp Harissa or ½ tsp Tabasco
- 1 tsp black mustard seed
- 2 Tbsp fresh chopped parsley
- 1 tsp sea salt
- juice of half a lemon
Combine all ingredients except shrimp in Dutch oven or large pot; bring to a boil. Add shrimp and cook until shrimp are pink and cooked through, about 3-5 minutes.
Serve with Tangy Cocktail Sauce, a green salad or Cole slaw, and garlic bread.
My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love.
These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their own on meatless nights.
My husband had thirds.
- 5-6 large Yukon Gold potatoes, peeled, washed, and quartered
- ⅓ cup milk
- 1/3 cup butter + 1 Tbsp butter
- 1 tsp sea salt
- 1/4 cup grated Parmesan cheese + 1 Tbsp Parmesan cheese
- 1 cup grated cheddar cheese
- 1 Tbsp chopped parsley
Boil potatoes and drain. Transfer to large bowl. Preheat oven to 350°; grease large glass pie pan (do not use a metal one).
Add milk, 1/3 cup butter, salt, and 1/3 cup Parmesan cheese to hot potatoes. Mash until smooth. Transfer half the mashed potatoes to the prepared pie pan; place cheddar cheese on top of potatoes, and then cover with remaining mashed potatoes.
Divide 1 Tbsp butter into small pieces and place atop mashed potatoes; sprinkle with remaining Parmesan cheese and parsley.
Bake uncovered for 30 minutes or until lightly browned. Serve hot.
For Father’s Day, we toured Central Texas Olive Ranch in Georgetown, Texas. In addition to golf-carting through the groves, we also sampled six flavors of infused olive oils. It was impossible to pick the best, so we bought a sampler, with one of all six kinds.
This recipe uses the chipotle-infused extra virgin olive oil, but any high-quality EVOO will do.
Roasted Brussels Sprouts with Chipotle-Infused Olive Oil
- 2 Tbsp chipotle-infused extra-virgin olive oil
- ½ tsp Himalayan pink sea salt
- 1 pound Brussels sprouts, washed and trimmed
Preheat oven to 375°. Combine oil and salt in large bowl; set aside. Grease 11×7 baking pan; set aside.
Cut Brussels sprouts in half lengthwise. Place in olive oil and mix well. Transfer sprouts to prepared pan, cut side down, and bake until lightly browned, about 25-30 minutes. Serve hot.