Fish Course · gluten-free · Italian · lent · Quick Dinner

Basil-Scallion Shrimp with Spaghetti Squash


I recently discovered spaghetti squash and I have fallen in love with it.  While it definitely does NOT taste like pasta, it certainly feels like you are indulging in it.  You can twirl long strands of golden squash in sauce and eat it out of a bowl and feel full–not a bad deal ! Then, shrimp was on sale and I had to finish up the basil and scallions in the fridge, and so this dish came to being.  May I just say, that sometimes, throwing things in together really work ! I hope you will try this dish.

Ingredients:

1, medium sized spaghetti squash

1lb of medium, peeled, de-veined  raw shrimp

7-8 scallions

1 bunch of basil

1/2 tbsp of minced garlic

1 can of diced tomatoes (mine had garlic, basil and oregano added)

1/2 cup stock (chicken or vegetable)

2 tsp of red pepper flakes

2 tbsp olive oil

salt and pepper to taste


Method:

Heat oven to 400F

Cut squash in half, length-wise.  Remove seeds and drizzle 1 Tbsp of olive oil.  Add salt and roast the squash cut side down on a baking sheet for 40-50 mins till the squash is fork tender and you can run your fork through the flesh to produce “spaghetti”.

  
 Chop the scallions and set aside the green parts.


Heat 1Tbsp of oil in a skillet, add the garlic and white part of the scallions and saute till pale.

Next add the tomato, broth and the red pepper flakes.

  
 Simmer for 5mins and then add the shrimp.

Shrimp cooks very quickly, so keep an eye on it and the minute they are pink, remove them from the pan. Keep cooking the sauce till desired consistency.  

   Add the shrimp back into the pan, once the sauce is thick and take off heat.
Chop the basil and mix with the green part of the scallions.


Add the herb mixture once the dish in off the heat and stir to combine.  The idea is to keep the greens, looking green and rather raw–tastes really fresh and wonderful !

Spoon shrimp and sauce over spaghetti squash and enjoy !

  

Dinner · gluten-free · Poultry · Quick Dinner

Prosciutto-Basil Chicken in a Tomato Sauce

  
A super speedy dinner I pulled together for a quick dinner party.  It used whatever I had in the kitchen and pantry and pulled together a tasty chicken dinner.  Try it !

Ingredients:

5 thinly sliced chicken breasts

5 slices of prosciutto

10 basil leaves

1/2Tbsp of minced garlic

3 stalks of green onions, chopped

2 shallots sliced

Bruschetta spread ( I bought this from Trader Joe’s)

1 Tbsp olive oil

1 Tbsp of cornmeal

1 tsp of crushed red pepper

1 cup of chicken stock

salt and pepper to taste

Method:

Season the chicken breasts with salt.

Spread the bruschetta mix on the chicken breast and lay two basil leaves on top of the spread.

  
Fold the chicken breast in half and secure with toothpicks.

Wrap each breast with prosciutto.

  
Heat 1 tsp of olive oil in a skillet and fry the chicken breasts till golden on each side.  Set aside.

   
 In the same pan add the chopped garlice,green onions and shallots and saute till pale.

Add 2 Tbsp of the bruschetta mix and cornmeal and saute for 2-3 mins

   
    Remove the toothpicks and return the  chicken to the pan and add the chicken stock

Simmer till the sauce thickens.

Serve with your choice of sides.  I did saffron rice and roasted asparagus.

 

Dinner · Poultry · Quick Dinner

Chicken sausage with roasted fennel and sweet potatoes

Like the previous post, with a little bit of planning you can have a week’s worth of dinner ready in 1hr flat.  All you need is a hot oven at 375F, sausage of your choice, sweet potatoes, fennel, salt, pepper, olive oil.  That’s it.  Infact you can cook this meal and the swordfish dinner all at once.  This is how I cook.  Delicious, home cooked food and all I have to do cook and clean once night a week.  Perfect for a busy graduate student !    

Poultry · Quick Dinner

Orange Chipotle Chicken

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Dinner number three that I made for my mom.  I served it with a light cucumber, tomato, quinoa salad

Ingredients:

1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, cubed
Juice 1 medium navel orange (1/3 cup orange juice)
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest

Directions:

In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high.

Tilt skillet to coat bottom lightly. Season  chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.

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Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.

Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.

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Asian · Dinner · Lunch · Poultry · Quick Dinner

Oven-braised Soy-Sriracha Chicken

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I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it.  Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and  give it a shot.  This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea.  I hope you enjoy this recipe !

Ingredients:

4 large boneless skinless chicken breasts

1/4 cup soy sauce

2 Tbsp of rice wine vinegar

2 Tbsp of Sriracha

1 inch ginger, thinly sliced

1 tsp of sesame seeds

Method:

Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.

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Preheat the oven to 375F

Bake the chicken, covered for 30 mins.

For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.

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Let the chicken cool a little bit, serve slice and spoon over the pan juices.

I eat it as is, but a side of jasmine rice would fork really well.

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Brunch · Lunch · Quick Dinner

Spinach and Roasted Red Pepper Hash

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So I am back to my regular routine of working in the lab.  Which means, I need to start making lunches and dinners ahead of time.  This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !

Ingredients:

1, 16oz bag of frozen chopped spinach

1 jar of roasted red peppers ( choose your own size based on how much peppers your want)

6 eggs

1/2 tsp of nutmeg

1 tsp of crushed red pepper

salt and pepper to taste.

Method:

Preheat oven to 350F

Sauté spinach, sliced peppers and seasonings till everything has wilted.

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Crack the eggs directly into the pan and transfer then pan to the oven.

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Bake for 10-15mins till the eggs set.  This also based on personal preference.  Some people like their yolks runny and some like them set.  So adjust your back time according.

Serve family style–for brunch, lunch or dinner.  Crusty bread and a light fruit salad would complete the meal !

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Lunch · Poultry · Quick Dinner

Chicken and Asparagus roll-ups

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My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious.  So I thought about making this recipe.  I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !

Preheat oven to 400F

Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil

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on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.

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wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.

 

Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.

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Bake for about 20min till the chicken is cooked through.  Cook time might vary based on the thickness of the chicken slices.

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Enjoy warm with a bowl of soup or some buttered pasta !

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