Monday, January 31, 2011

Shrimp and Spaghetti

This is an excellent quick dish.


Thinly slice some mushrooms.


Dice 5 cloves of garlic.


Boil some thin spaghetti. I used 2 pounds but you can easily cut this in half. Drain the spaghetti and set it aside.


Melt some butter in a heavy pot. I used 1 stick.


Saute the mushrooms in the butter over high heat.


Add 1 T. of dried thyme, 1 T. of cracked black pepper and 2 tsp. of salt.


Add the garlic.


Push the mushroom mixture to the side of the pot and add the raw shrimp.


Cook the shrimp over high heat turning them to cook evenly.


The shrimp will turn pink when they are cooked.


Add 3 T. of sherry.


Add 3 cups of chicken broth.


Add the cooked spaghetti.


Stir it all around to coat all of the spaghetti and distribute the sauce and shrimp. Add a cup of grated Romano cheese.


Sprinkle in some chopped fresh parsley.


Serve it with a sprinkling of Parmesan cheese.

This was the first meal I made for my husband when I first met him.30 years ago.

Sunday, January 30, 2011

Asian Chicken Salad Sandwiches

I had some chicken breasts in the fridge and nothing for lunch so I came up with this.


You could also use a rotisserie chicken to make this even simpler.


I sliced the breasts thin and seasoned them with rotisserie seasoning.


Then, I seared them in a griddle pan over high heat.


For the dressing, mix 1/4 cup of oil, 2 tablespoons of cider vinegar, 2 tablespoons of soy sauce,
2 teaspoons of sesame oil, 2 teaspoons of honey, 1 tablespoon of grated fresh ginger, 2 heaping tablespoons of creamy peanut butter and salt and pepper. Whisk it all together.



I keep my ginger frozen which makes it easier to grate.


This was enough sauce for two very large chicken breasts. You can make more or less depending on how much chicken you are working with.


I like a lot of black pepper in this recipe. You could also add some sort of spicy pepper or pepper sauce if you want this to be spicy.


Dice some poblanos and celery and add them to the sauce.


Slice or shred the chicken in long strips.


Add the chicken to the sauce.


Stir to combine.


I served this on my sourdough buns.


Topped with finely shredded cabbage.


Add a bunch of cilantro as I showed in the first photo.

This could be served plain on top of some spring greens too.

Saturday, January 29, 2011

Cauliflower Soup for a Cold Day

It is a perfect soup for a day like today.

This is what it looked like this morning when I looked outside. I've posted this soup before, but for those of you who missed it, this one is for you!


Teddy waiting to go outside this morning.


But mama, I am still so tired!

I think I will just sit here a while longer.

Needed ingredients.


I got out my Pyrex bowls to hold all of the prepared ingredients. I love these bowls. They remind me of fall.


Cut the cauliflower into small pieces.


Dice the carrots.


Dice the onions.


Dice the celery.


Melt a stick of butter in a large pot.


Add the onions and saute' for a few minutes.


Add the carrots and celery.


Stir them to combine and saute' a few minutes.


Then add the cauliflower. Stir it together with the other veggies.


Cover the pot and simmer for 20 minutes.


Pour 4 cups of whole milk in a bowl. Stir in 3/4 cups of flour.


Melt another stick of butter in a separate pan.


Add the milk and flour mixture and whisk over medium heat until it begins to thicken.


While the milk mixture is thickening, add 8 cups of chicken stock to the cauliflower.


I used veal demi glace because I was out of chicken. Use chicken demi glace if you have it. You can also use chicken bouillon but adjust the salt.


Stir the demi glace into the soup.


Add 4 bay leaves.


The flour and milk mixture should be slightly thickened. Pour in 1 cup of half and half.


Add this mixture to the cauliflower.


Add 2 teaspoons of salt.


Add 2 tablespoons of cracked black pepper.


Cover and simmer 30 minutes.


Stir in a handful of chopped parsley just before serving.


Place a heaping tablespoon of sour cream in the bottom of a large soup bowl.


Ladle soup over the sour cream and stir to blend.

This is the best cauliflower soup I have ever eaten.