Tag: Fresh

Dinners, Soups

Recipe—Spicy Shrimp Noodle Bowl

Diva di Cucina

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

INGREDIENTS
3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”

STEPS

  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.

Side Dishes

Recipe—Garlic Roasted Mushrooms

Diva di Cucina

How many times have you had mushrooms on hand and you just sautéed and served them up as a lackluster side dish? Never again! Okay, I’m sure we will do it again, but after having these flavor packed oven-roasted mushrooms my eyes have been opened to a whole new super easy way to prepare the fabulous fungi. I won’t deny, I have simply sautéed mushrooms an abundance of times myself but mushrooms deserve so much more than that! These roasted mushrooms are so simple and the flavors come together very nicely. This dish really has an elegant flare to it, perfect for a romantic dinner night. I served it with sliced tri tip and some crusty bread to sop up all those yummy juices. Can’t let wine go to waste after all!

Note: Chop any large mushrooms in half so that they all cook evenly.

INGREDIENTS
1 lb mushrooms (cremini or white)
2 tbsp capers
2 tsp garlic, minced
2 tsp olive oil
1/4 c white wine
salt and pepper
3 tbsp butter, sliced into pieces
2 tsp lemon juice
1/4 c flat leaf parsley, chopped

STEPS

  • Preheat oven to 450º F.
  • In a small baking dish toss together the mushrooms, capers, garlic, olive oil, wine, salt, and pepper.
  • Top with sliced butter.
  • Roast stirring occasionally until the mushrooms are tender, about 15–20 minutes.
  • Remove mushrooms from oven and stir in the lemon juice.
  • Top with parsley and serve immediately.
Salads

Recipe—Beet and Goat Cheese Salad

Diva di Cucina

A couple of weeks ago I got the first beets of the season in a my produce box and I knew right away that I had to put them to use making one of the most rich and elegant green salads I know of. This beet and goat cheese salad is so simple but is full of flavor. Each ingredient really stands out independently but they all are fabulous complements to one another. This salad is earthy, creamy, tart, and sweet, truly a salad from salad heaven, if there is such a place.

Note: This salad calls for roasted beets. You can get them in a can at your local market or you can get some fresh ones in the store and roast them yourself. I like roasting mine at home in the oven. (See here for how to roast your own beets!)

INGREDIENTS
1/4 c olive oil
1/4 c balsamic vinegar
1/4 tsp garlic, minced
1 tsp sugar
3 c arugula
3 roasted beets, sliced (See here for how to roast your own beets!)
4 oz goat cheese
1/2 c candied walnuts

STEPS

  • In a small bowl whisk together the olive oil, balsamic vinegar, garlic, and sugar. Refrigerate until ready to use.
  • Place the arugula in a salad bowl or on individual salad plates.
  • Top the arugula with the roasted beets.
  • Drizzle the salad with the dressing and top with goat cheese and walnuts.
Kitchen Tips

Kitchen Tip—How to Roast Beets

Diva di Cucina

Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.

Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.

INGREDIENTS
raw beets
olive oil
salt and pepper

STEPS

  • Preheat the oven to 400º.
  • Cut the stalks and the roots from the top and bottom of the beets.
  • Using a vegetable brush scrub the beets making sure to get off all the soil.
  • Peel the skin off the raw beets using a vegetable peeler.
  • Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
  • Line a small baking dish with foil and place the beets in it.
  • Using a second sheet of foil “tent” the beets.
  • Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
  • Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.

Beverages

Recipe—Homemade Spiked Eggnog

Diva di Cucina

What’s Christmas without a glass or three of spiked eggnog? It is a must have item in our family. I am not a huge eggnog fan but I will drink the occasional glass here and there. However, my sister really loves the stuff so I wanted to be sure and have some on hand for her while we celebrated the holidays early this year. Unfortunately, this eggnog comes with a sad story.

This year I thought I would be adventurous and make my own eggnog. It turned out incredible and was actually really easy to make! This was by far the best eggnog I have ever had. I was so excited to share this fabulous concoction with my sister because I knew she would feel the same way. After slaving over the oven all day (okay I’m exaggerating, more like 20 minutes, this recipe is actually really quick to make) I had the eggnog done and poured it into my brand new glass pitcher. It was a gorgeous site! My mom, sister, husband, son, and I went and walked through a Christmas light display at our local zoo. The perfect end to the evening would be a homemade glass of eggnog. I poured the first glass and then went to pour the second when crack! The handle on my new pitcher literally fell off and the entire batch of eggnog shattered on my counter and went everywhere! I was on the verge of tears. However, the one lonely glass you see above survived. Thank goodness! So we all shared this one lonely glass of eggnog and it was the best glass of eggnog ever!

If you have never had homemade eggnog I highly recommend you give it a try. One thing that I absolutely love about this recipe is that the eggs are par cooked in the hot milk rather than raw, giving this a less eggy flavor. It is the perfect holiday beverage and takes on a superior quality being homemade.

Note: If you want virgin eggnog just omit the rum for a family friendly version. 

INGREDIENTS
3 1/2 c milk
1 1/2 tsp vanilla
1 tsp ground cinnamon
1 cinnamon stick
pinch of ground cloves
6 egg yolks
3/4 c granulated sugar
1 c rum
1 c heavy cream
1/4 tsp nutmeg

STEPS

  • In a large saucepan heat the milk, vanilla, cinnamon, cinnamon stick, and cloves over medium heat.
  • Bring to a gentle boil and remove from heat.
  • Allow the milk to set for about 2 minutes while the cinnamon stick seeps.
  • While the milk is cooling, beat the egg yolks and sugar in a large mixing bowl until it’s pale yellow and fluffy.
  • Remove the cinnamon stick from your milk and slowly pour into the egg mixture.
  • Beat on low until well incorporated.
  • Pour the mixture back into the saucepan and heat on medium/medium-low heat for 5 minutes until thick and creamy. DO NOT LET IT BOIL OR THE EGGS WILL CURDLE!
  • Remove the saucepan from heat and stir in the rum, heavy cream, and nutmeg.
  • Allow the eggnog to cool on the counter for at least an hour.
  • Transfer the eggnog to a pitcher or serving dish and refrigerate for 8–10 hours.
Soups

Recipe—Velvety Celery Cream Soup

Diva di Cucina

I have gotten big bundles of celery in my organic produce delivery several weeks in a row now. I certainly love my celery sticks but I just don’t think I will be able to eat another one for a few days. While recovering from celery stick overload I made one of my favorite vegetable soups, celery cream. This is one of the easiest soups to make and even though it is very simple it is wonderful. It is super creamy and the lemon and hot sauce gives it just the right kick. I made a big batch to take to my mother in law who just had knee replacement surgery a couple of weeks ago. One thing I love about this soup is you can make a big batch of it and it reheats great! I typically double the recipe and then divvy the soup up into several containers for future dinners and lunches. It’s a perfect dinner for cool evenings or even on a rainy Sunday afternoon.

Note: When using a blender to puree the soup you will need to do it in batches. I recommend placing a towel over the top of your blender and holding the lid firmly in place as the heat will make the lid blow off and it makes a huge hot mess and can burn you if not secured.

INGREDIENTS
4 tbsp (1/2 stick) butter
1 bunch of celery, sliced
2 yellow onions, chopped
1 tbsp garlic, minced
4 tbsp flour
6 c chicken broth
1 bay leaf
1 c heavy cream
1 tbsp lemon juice
4–5 dashes of hot sauce
1/2 tsp ground white pepper
salt (optional)

STEPS

  • In a large soup pot melt the butter and add the celery, onions, and garlic.
  • Cook over medium-high heat until soft.
  • Sprinkle the flour in the pot and stir while cooking for 1–2 minutes.
  • Add the chicken broth and bay leaf.
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for 30 minutes.
  • Remove the bay leaf.
  • Using a blender puree the soup in small batches until nice and smooth. (See above note)
  • Transfer the soup back into the pot.
  • Add in the cream, lemon juice, hot sauce, pepper, and salt. (Be sure to sample the soup before adding in the salt. Unless you are using a reduced sodium you may not need it.)
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for an additional 10 minutes or until desired thickness.
Dinners, Sandwiches

Recipe—Chicken Caesar Burgers

Diva di Cucina

Everything delicious about a chicken Caesar salad can be found in this chicken burger. It’s got the lemon zest, rich parmesan, and creamy dressing. Many people think of ground chicken patties as bland and dry. After trying these one’s opinion of them will completely change. These are not only really moist but they are also super tasty.  When I cooked these the other night I made my hubby the burger on the bun and I just enjoyed the patty along with a big side Caesar. This gave me a fabulous low-carb alternative. These sandwiches are incredibly quick and easy to make and give you a really great healthy alternative to a beef burger.

INGREDIENTS
1 lb ground chicken breast
2 tsp garlic, minced
1/3 c grated parmesan
salt and pepper
1 tbsp Worcestershire sauce
1/3 c fresh parsley, finely chopped
1 tbsp lemon zest
4 tbsp olive oil, divided
1/2 c parmesan, shredded
4 sandwich rolls
1/4 c Caesar dressing
8 large romaine leaves
1 large red tomato, sliced

STEPS

  • Preheat oven to 400º.
  • In a large bowl combine the chicken, garlic, parmesan, salt, pepper, Worcestershire sauce, parsley, and lemon zest.
  • Mix the meat and ingredients and form into 4 patties making sure they are the same shape and size as your rolls.
  • Heat 2 tablespoons of olive oil in a large non-stick skillet.
  • Add the chicken patties to the heated skillet and cook for 4–5 minutes per side.
  • While the patties are cooking place the buns cut side up on a cookie sheet and drizzle with the remaining 2 tablespoons of olive oil.
  • Flip the buns over so they are cut side down.
  • Remove the patties from the skillet and transfer them to the baking sheet if there is room, if not use a second baking sheet.
  • Top the chicken burger patties with the shredded parmesan cheese.
  • Bake the buns and patties in the oven for 5 minutes or until the cheese is melted and the buns are nice and toasty.
  • Spread each cut side of the buns with Caesar dressing.
  • Place 2 romaine leaves and two slices of tomatoes on each bun bottom.
  • Add the chicken patty and finish off with the top bun.

Recipe adapted from Rachel Ray.

Dinners

Recipe—Homemade Fish Sticks & Tartar Sauce

Diva di Cucina

The other night I asked my son what he would like for dinner. His reply, an enthusiastic “FISH STICKS!” I was not so enthusiastic. I have never been a fan of the frozen mystery fish sticks you get in your store’s frozen section, I am however a huge fan of good, quality, fresh fish. So I was on a mission to make some out of this world homemade fish sticks. Why not go with one of the best pieces of fish on the market, halibut. These turned out incredible! By far the best fish sticks I have ever had. These were a huge hit not for only my husband and I, but my son loved them. We had a happy family all around. I served them with my macadamia nut rice and some coleslaw. Talk about totally indulgent. We will be making these again very soon.

Note: Halibut filets typically come with a layer of skin on them. Many butchers will remove it for you if you bat your eyes and ask them nicely. So unless you want to remove the skin yourself, see if you can get a butcher to remove the skin from the filet for you. Trust me, it’s worth it.

FISH STICK INGREDIENTS
2 eggs
1 tbsp milk
1 lb halibut filets cut into 1” strips
1 1/2 c panko
1/2 tsp kosher salt
1/2 tsp pepper
1/4 c vegetable oil

TARTAR SAUCE INGREDIENTS
1/4 c sour cream
3 tbsp mayo
2 tbsp sweet pickle relish
2 tsp capers, minced
1/8 tsp salt
1/8 tsp pepper

GARNISH
lemon wedges

STEPS

  • Make tartar sauce by combining all ingredients in a small bowl mixing well. Place tartar sauce in fridge until ready to use.
  • For the fish sticks, whisk together eggs and milk.
  • Add fish strips to the egg wash and gently toss to coat.
  • In a shallow bowl combine panko, salt, and pepper.
  • Remove the fish strips one at a time from the egg wash and coat them in the panko mixture. Set the breaded fish to the side on a cutting board as you finish them.
  • Heat the oil in a large skillet over medium-high heat.
  • Add as many of the fish sticks to the hot oil as you can making sure not to overlap.
  • Cook for 4 minutes turning once to making sure all sides are a golden brown.
  • Remove the fish sticks from the oil as they are done cooking and place on a paper towel lined sheet.
  • Repeat the last 3 steps until all of the fish sticks are done.
  • Serve fish sticks with the tartar sauce and a lemon wedge.
Brunch, Salads, Side Dishes

Recipe—Creamy Persimmon Pomegranate Salad

Diva di Cucina

During the fall and winter months it can be difficult to find quality ripe fruit for a fruit salad. And when you do find some, you pay an arm and a leg. This is a fabulously simple salad you can whip up in minutes using some seasonal fall fruits. This sweet and creamy salad is great for breakfast or even as an addition to your Thanksgiving meal. I think the walnuts and pomegranate seeds give it a nice little crunch and best of all, it is really healthy!

Note: You may or may not find seeds in your persimmons. I have found them both ways. When you chop them be sure to keep a watch for them and discard any you find.

INGREDIENTS
6 fuyu or amagaki persimmons, chopped
3/4 c pomegranate seeds
1/2 c candied walnuts, chopped
1 c plain Greek yogurt
2 tbsp honey

STEPS

  • Combine the persimmons, pomegranate seeds, and walnuts in a medium bowl.
  • In a small bowl, stir together the honey and yogurt.
  • Pour the yogurt over the fruit and gently stir to combine.
Beverages

Recipe—Grapefruit Margarita on the Rocks

Diva di Cucina

Happy Friday folks! What better day to share a margarita recipe than on a Friday. Now that my organic produce deliveries are shifting more towards winter crops I have been seeing lots of great citrus. While I certainly love to eat my fruit, it is fun coming up with fabulous drinkable concoctions too. Last weekend I used fresh squeezed orange juice to make mimosas. They were superb! This week I had some extra grapefruit and limes on hand so I came up with this grapefruit margarita recipe. It was the perfect refreshing beverage after my long day at work. If you like the tartness of fresh grapefruit give this a try. I loved that this margarita was nothing like the syrupy, too sweet, premade margarita mixes you get at the store. These ones are actually good for you! Grapefruits are low in calories and are a great source of inositol, which helps the body to maintain a healthy metabolism. They are also a member of the vitamin B complex and are an excellent source of vitamin C, which everyone needs more of during the cold and flu season. So next time you are craving a refreshing adult beverage give these a try. Cheers!

Note: If you don’t have fresh grapefruit on hand you can substitute the hand squeezed grapefruit juice for some store bought. Just be sure to leave out the added sugar.

INGREDIENTS
1 1/2 c fresh squeezed grapefruit juice (I used 3 medium Ruby Red grapefruits)
juice from half a lime
5 oz silver tequila
1 oz triple sec
1 tsp sugar (optional)
margarita salt
grapefruit slice or lime wedge for garnish

STEPS

  • Pour your margarita salt onto a small plate.
  • Moisten the rim of a margarita glass with a lime wedge and dip the glass into the salt until it coats the rim.
  • Fill the glass with ice.
  • In a large cocktail shaker combine the grapefruit juice, juice from lime, tequila, triple sec, and sugar.
  • Fill up the rest of the shaker with ice.
  • Holding the lid firmly in place, shake the margarita until the outside of the shaker has condensation.
  • Strain the margarita into the glass and garnish with a slice of grapefruit or a lime.