Thai Yellow Curry Shrimp with Spinach & Carrots

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.

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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.

 

 

 

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Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

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.

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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.

 

Shrimp with Harissa & Squash

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.

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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.

 

 

 

 

 

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Green Curry Lentils with Spinach

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.

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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.

Award-Winning Homemade Salsa

Our go-to recipe for making salsa at home, this restaurant-style salsa is super easy to make. In fact, it’s so easy that in the summer when tomatoes are plentiful, we make it every day.

This salsa is a winner: It won 1st Place in our parish men’s salsa cook-off. Woo-hoo!

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Award-Winning Homemade Salsa

  • 5 Roma tomatoes, quartered
  • 1/2 white onion, quartered
  • 1-2 jalapeño or Serrano peppers, quartered
  • 1 garlic clove
  • 1/2 to 1 tsp Adobo seasoning
  • handful of fresh cilantro, washed

Combine first five ingredients in a food processor; process until blended. Add in cilantro; pulse 3-4 times.

Serve salsa with tortilla chips.

 

Spaghetti with Fresh Tomatoes & Basil

Warm weather necessitates lighter fare and provides opportunity to showcase homegrown garden vegetables.

This pasta dish features fresh tomatoes and basil from my garden; of course, store bought are fine. These simple ingredients yield surprisingly rich flavor.

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Spaghetti with Fresh Tomatoes & Basil

  • 2 Tbsp olive oil
  • ½ onion, chopped
  • 12 fresh Roma tomatoes, chopped
  • 6 large basil leaves, julienned
  • Sea salt and freshly ground pepper
  • 1 package spaghetti, cooked
  • freshly grated Parmesan cheese, optional

Heat oil in a large skillet and add onions; cook, stirring frequently, until beginning to carmelize, about 20 minutes. Add chopped tomatoes, and cook, stirring frequently, until juice is let and cooked down.

When sauce has thickened, season with sea salt and pepper; stir in basil. Pour over hot, cooked noodles, and stir gently until blended. Top with Parmesan, if desired. Serve with garlic bread and a salad.

Spicy Stuffed Peppers

Made with cauliflower rather than rice, this carb-free version stuffed peppers will become a family favorite.

The recipe calls for a mix of ground beef and chorizo for a Mexican flair. If you want a healthier option, leave out the chorizo and double the ground beef.

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Spicy Stuffed Peppers

  • 4 bell peppers
  • 1 pound ground beef
  • 1 pound chorizo
  • 1 head cauliflower, trimmed and cut in half
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp taco seasoning
  • 1 tsp Mexican oregano
  • 1 tsp sea salt
  • 1 8-ounce can tomato sauce
  • 1 cup grated cheddar cheese

Bring water to boil in large saucepan. Add cauliflower halves to boiling water and cook until tender, about 10 minutes. Meanwhile, cut off tops of bell peppers and remove seeds. When cauliflower is tender, remove from water and place in a colander. Add bell peppers and tops to the boiling water and cook for about 5 minutes, or until just tender. Drain and reserve.

Add ground beef, chorizo, onion, and garlic to large skillet and cook through. Add cauliflower, chili powder, cumin, taco seasoning, oregano, and salt to meat mixture,  breaking up the cauliflower pieces and stirring well to blend. Heat through. Adjust seasoning if necessary.

Grease a small baking pan and preheat oven to 350°. Fill each bell pepper with meat mixture and place in baking pan. Add one can tomato sauce and one can of water to the remaining meat mixture in the skillet; stir until well blended and heated through. Add salt if necessary. Top each bell pepper with one ladle-full of the tomato sauce-meat mixture, and then spread the remaining sauce around the peppers.

Top each bell pepper with ¼ cup cheese, and then place the pepper tops on each one. Bake for 40 minutes and serve.