Tag: Light

Dinners

Recipe—Spicy Shrimp

Diva di Cucina

I have been making this shrimp recipe for years! It is definitely one of my favorite ways to enjoy the tasty crustacean. Shrimp are a great low calorie protein, perfect for any diet. This recipe certainly has a little kick to it, but nothing over the top. It’s the perfect balance of spices. This recipe takes less than 10 minutes total, making it a great recipe to enjoy after a long workday. I most recently served these with my mango and bok choy salad and some cilantro lime rice. They went great together! (My husband even went back for thirds!) I also frequently pair this with my mango salsa and grilled avocadoes for a fabulous healthy meal. Something about sweet tropical flavors and these spicy shrimp go so perfectly together. Give these a try, you won’t be disappointed.

Note: Colossal shrimp are exactly that, just extremely large shrimp. I like using them for this recipe but you can certainly use any size shrimp.

INGREDIENTS
4 tbsp olive oil
1 tbsp garlic, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 lbs colossal shrimp, deveined and peeled

STEPS

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, paprika, cumin, ginger, pepper, and salt.
  • Cook for 1–2 minutes stirring until it becomes a thick sauce.
  • Add the shrimp and cook for 4–6 minutes or until no longer transparent.
Side Dishes

Recipe—Lemon Chive Rice

Diva di Cucina

Sometimes pairing side dishes with entrees can be a daunting task. If you aren’t quite sure what to serve with a main course, consider rice. Rice is incredibly versatile! Just toss in a couple of ingredients that complement the flavors of your main dish and you’ve got it made! I actually made this rice dish the other night to pair with macadamia nut crusted halibut. I love fish with some fresh lemon! This had just the right amount of zest to it so it wasn’t an overpowering flavor. This rice would also go great with some baked or grilled chicken. I find myself cooking with lots of citrus throughout the warmer months of the year. There is just something so refreshing about fresh citrus of any kind. This is definitely a side dish that the whole family will enjoy.

INGREDIENTS
3 tbsp butter
1 yellow onion, chopped
2 c rice
1/4 tsp turmeric
1 tbsp lemon zest, divided
3 c chicken broth
2 tbsp chives, finely chopped
salt and pepper

STEPS

  • Melt the butter in a large skillet over medium heat.
  • Add the onions and sauté until transparent.
  • Add the rice and the turmeric and stir until all the grains of rice are coated.
  • Stir in half of the lemon peel and all of the chicken broth.
  • Bring to a full boil over medium-high heat.
  • Cover and reduce heat to low.
  • Simmer for 20–25 minutes.
  • Remove from heat and let rice sit covered for 8–10 minutes.
  • Fluff rice with a fork.
  • Stir in remaining lemon peel, chives, salt, and pepper.
Side Dishes

Recipe—Mexican Grilled Corn on the Cob

Diva di Cucina

When planning out dinner menus I find it challenging to come up with Mexican side dishes beyond the typical beans and rice. And besides, when I am watching my carbs beans and rice just don’t work for me. I stumbled upon a recipe for Mexican grilled corn on Pinterest a few months back and have been meaning to try it. Boy am I happy I did! It was delicious! And by delicious I mean, the best corn on the cob I have ever eaten. While I normally just cover my ear of corn with butter and salt this was a welcomed change. The sour cream gave the corn a nice creaminess and the flavors of the smoky chili powder and zest of lime really fired up my taste buds. Sour cream has less than a third of the calories that butter does, so this corn not only tasted awesome, but it is also way healthy! Low calorie, low carb, and tastes amazing! Win, win, and win!

Note: If you want to try this recipe but don’t feel like firing up the grill, you can boil the corn. To boil corn, place the shucked corncobs in a large pot of boiling water and cover it. Cook for 4–6 minutes. Remove the corn from the water with tongs and continue seasoning by following the last 3 steps.

INGREDIENTS
4 ears of corn
1/2 c sour cream
chili powder
salt
pepper
4 lime wedges

STEPS

  • Cut of both ends of the corn so that the cob is exposed on one end and most of the stalk cut gone from the other, leaving the husk on.
  • Fill your sink or a large pot with water.
  • Soak the corn in the water for 15 minutes. (This allows some water to get inside so that the corn steams while on the hot grill, and also makes the husks wet so that they don’t catch fire.)
  • While the corn is soaking, preheat the grille to 350º.
  • Remove the corn from the water and shake off most of the moisture.
  • Cook the corn over direct heat for 15–20 minutes, making sure to turn every 5 minutes.
  • Remove the corn from the grille.
  • Carefully shuck the corn, remove all of the husks and corn silk. (I use an oven mitt to grasp one end to keep from burning my hands.)
  • Using your fingers or a butter knife spread a thin layer of sour cream all over the entire cob.
  • Sprinkle the corncob with the chili powder, salt, and pepper.
  • Spritz with fresh squeezed limejuice.
  • Devour!

Recipe adapted from Ezra Pound Cake.

Salads

Recipe—Creamy Cucumber Dill Salad

Diva di Cucina

Cucumbers are one of my all time favorite summer veggies. I just slice them up and eat them plain. There are also lots of other wonderful healthy ways to enjoy the fresh veggie. This is one of my new favorite ways to prepare cucumbers. The dressing makes your taste buds come to life. It is tangy and very refreshing. Perfect for a warm afternoon! This recipe pairs great with pretty much any protein and is a fabulous addition to your summer cookouts. You can whip this salad up super quick and it is incredibly healthy all around. Low cal, low carb, and delicious! What more could you want in a recipe?

INGREDIENTS
2 cucumbers, thinly sliced (peeled is optional)
1 red onion, thinly sliced
2 tbsp lemon juice
1 c plain Greek yogurt
1 tsp fresh dill, chopped
1/2 tsp sugar
salt and pepper to taste

STEPS

  • In a medium bowl combine the cucumbers and onions.
  • In a small bowl mix together the lemon juice, Greek yogurt, dill, sugar, salt, and pepper.
  • Pour the dressing over the cucumbers and toss to coat.
  • For a nice presentation sprinkle with a little extra chopped dill.
  • Place in the fridge and chill until ready to serve.
Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Side Dishes

Recipe—Rice Pilaf

Diva di Cucina

How many times have you bought a box of quick and easy rice pilaf at the store? I think we all have at some point or another, I know I’m guilty of it on numerous occasions. Ever since having my son I have become much more aware of what I am serving up at the dinner table. One night I actually looked at a box of rice pilaf as I was making it and realized that there were over 25 ingredients (none of which were veggies like this recipe has) and I didn’t even know what half of the listed ingredients were. (Scary!) This recipe for homemade rice pilaf has 10 ingredients and a third of those are veggies. (Yummy!) This recipe actually ends up being really quick and easy and tastes way fresher than the stuff you get in a box. It is super simple and yet a great side dish for almost any dinner.

Note: Be sure to taste it before serving, I noticed once I added in a little more salt the flavors suddenly really popped. The salt really helped to highlight the flavor of the turmeric.

INGREDIENTS
1 1/2 c long-grain rice
2 tbsp olive oil
1 onion, chopped into small pieces
1 carrot, chopped into small pieces
1 c frozen peas
1 tsp turmeric
1/2 tsp cumin
1/4 tsp paprika
salt and pepper

STEPS

  • Cook rice per package instructions.
  • While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onion and cook until it begins to soften, about 5 minutes.
  • Add in the carrot and cook for another 5 minutes or until tender.
  • Stir in the peas, turmeric, cumin, paprika, salt and pepper.
  • After the rice has sat covered per the package instructions transfer it to the skillet
  • with the veggies.
  • Stir to combine.
  • Taste and add additional salt as needed.
Dinners

Recipe—Honey Pecan Crusted Salmon

Diva di Cucina

I remember when I was younger going to a restaurant with my dad and ordering the honey pecan crusted salmon. It was one of those dishes you never forget. It was unlike anything I had ever had before. The pecan crust brings a wonderful texture to the salmon filet, just the right amount of crunch. And that nutty pecan flavor with the sweet honey mustard glaze turns the ordinary salmon filet into something truly wonderful. While this dish may look more complex it actually is a really easy way to prepare salmon. Between prep and baking you are looking at no more than 30 minutes. Thirty minutes for a spectacular dinner, you can’t beat that! I served this with a really simple salad of butter leaf lettuce and red onions and some honey mustard dressing. It was really light and the simple salad was a perfect complement to the savory fish. Even if your family members aren’t big fish fans I’m sure they will love this.

INGREDIENTS
2 salmon filets
salt and pepper
paprika
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp butter, melted
1 tsp Worcestershire sauce
1/2 c pecans, finely chopped
1/4 c fresh parsley chopped

STEPS

  • Preheat oven to 400º.
  • Rinse off your fish filets and pat dry.
  • Season your filets with salt, pepper, and paprika.
  • Place skin side down on a parchment paper lined baking sheet.
  • Whisk together the mustard, honey, butter, and Worcestershire.
  • In a small bowl combine the pecans and parsley.
  • Spoon a tablespoon worth of the sauce in with the nuts and stir to combine.
  • Brush the remaining sauce onto the salmon filets.
  • Press the sticky pecan mixture to the top of your salmon filets.
  • Place the baking sheet in the oven and cook for 15–18 minutes or until the thickest part of the fish flakes off when tested with a fork.
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.