In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini.
We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own.
Shrimp with Harissa & Squash
- 2 Tbsp olive oil
- 1/2 yellow onion, chopped
- 3 garlic cloves, crushed
- 1 tsp chili powder
- 1/2 tsp harissa
- 2 fresh zucchini, halved and sliced
- 2 fresh yellow squash, halved and sliced
- 1 pound fresh shrimp, peeled
- sea salt to taste
- hot freshly cooked polenta, brown rice, or couscous, if desired
In a skillet, sauté onion in olive oil until translucent; add garlic, chili powder, and Harissa and stir to blend. Add in zucchini and yellow squash, stirring frequently.
When squashes are just beginning to soften, add shrimp. Cook, stirring frequently, until shrimp is cooked through, about 3 to 5 minutes.
Serve over hot cooked polenta, brown rice, or couscous.
Understanding that diet can contribute to all sorts of health conditions—including rheumatoid arthritis (of which I was diagnosed today), I created this healthful and flavorful meatless meal featuring easy-to-cook green lentils for dinner tonight.
This meal is influenced by the flavors of Thailand and India. It’s packed with all kinds of goodness.
Green Curry Lentils with Spinach
- 2 Tbsp vegetable oil
- 1 yellow onion, chopped
- 5 garlic cloves
- 1-inch grated fresh ginger
- 1-2 Tbsp May Ploy Green Curry Paste
- 2 cups dried green lentils
- 1 14-ounce can diced tomatoes
- 4 cups boiling water
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh baby spinach
- hot, freshly cooked basmati or jasmine rice
In a large skillet or Dutch oven, sauté onion in oil until translucent. Add garlic, ginger, and green curry paste until well blended.
Stir in lentils and canned tomatoes and blend. Add hot water and cook until lentils are tender, about 15 minutes. Stir in coconut milk until well blended. Right before serving, mix in spinach and stir until slightly wilted.
Serve over hot cooked rice if desired.
Egg rolls are easy enough to buy frozen at the grocery store or pick up by the dozen at your local Chinese restaurant, but they’re really not that hard to make. Like most things, they taste even better when made hot and fresh at home.
Here’s an Americanized version of quick-ish pork egg rolls, using prepared materials that you assemble and cook at home. They taste and look like you worked really hard.
Pork Egg Rolls
- 1 package egg roll wrappers
- 1 pound ground pork or mild pork sausage*
- 1 garlic clove
- 1 tsp minced fresh ginger
- 1 tsp Chinese 5-spice powder
- 1 Tbsp soy sauce
- 1 tsp Huy Fong Chili Garlic Sauce or Sriracha (optional, if you want them a little spicy)
- 1 small bag Cole slaw mix (dressing packet not needed)
- 1 small bag bean sprouts
- 1 tsp cornstarch stirred into ¼ cup cold water
In a wok, cook pork, garlic, and ginger until the pork is browned. Mix in soy sauce, 5-spice powder, and chili garlic sauce, if desired; stir until blended. Add in veggies, stirring frequently, until warmed through but not wilted. Place pork mixture in a fine colander and drain any excess liquid.
Place one egg roll wrapper with a corner facing you (diamond-shaped) on preparation surface. Using a slotted spoon, spoon ½-cup pork mixture onto egg roll wrapper. Fold corner over filling, fold in sides, and roll. Spoon a tiny bit of cornstarch water on the remaining corner and seal. Place prepared egg rolls on a cooking sheet, seamside down.
Heat oil in skillet or deep fryer. Gently place egg rolls in hot oil; cook until lightly browned, turning as necessary. Drain egg rolls on paper towels or place on a rack on a baking sheet in a 325° oven for several minutes to remove excess oil. Serve hot with soy sauce and Mae Ploy Sweet Chili Sauce.
* You can leave out the pork altogether for vegan egg rolls, or substitute ground chicken or shrimp.