Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Asian Wild Rice Salad with Cashews!

 *This post on Asian Salad was one of my most popular salads that I am happy to share with you new foodie friends.



It's Salad Time in my kitchen,

Caught this recipe in yesterday's paper and just had to make it.  I love any food with an Asian flair.  The author( Patricia Cornwell) said that is it perfect with hamburgers and hotdogs as a light side and I have to agree.  If you tired of the same potato or macaroni salad give this one a try.

Note:  This was a first try with wild rice.  I have used mixed wild and regular rice but this recipe called for all wild rice. This light salad had the best flavor and taste and adding the cashews certainly complimented the dish.  I'd rate it high on the top of my favorites for a different side or light dish.

 

The dark wild rice, red peppers, scallions make this dish not only colorful but the blend of the dressing makes this a terrific combo.

1 cup uncooked wild rice, rinsed and drained ( I used Reese brand All Natural Quick cooking Wild Rice)
4 cups chicken broth
3 T olive oil
1 1/2 cup chopped red  or green pepper
3/4 cup coarsely chopped cashews
****Note: I used the whole box of wild rice 2.75 oz. and I feel that I could have decreased the broth to 3 cups.

Dressing:
3 T seasoned rice vinegar or apple cider vinegar
2 T olive oil
1 T Asian sesame oil
1 clove garlic minced
pinch salt
dash pepper
******Combine vinegar, oils, garlic, salt and pepper and whisk or place in a jar and shake well.  Pour over salad and toss to coat.


In a large saucepan bring rice and chicken broth to a boil over high heat. Reduce heat and simmer approx. 45 to 50 minutes or until rice is tender.  Drain any excess liquid and set rice aside.

In a medium skillet heat 3 T olive oil over medium heat.  Add peppers and cook until tender.  Add cashews and green onions.  Cook for 2 or 3 minutes or until cashews begin to brown.  Remove from heat.  In a large bowl stir wild rice and pepper mixture. Pour dressing over salad to coat.  Refrigerate for at least 2 hours.

From my kitchen to yours

6/30/14

7/30/12
1/1/13
7/11/13

Sesame noodles with green onions & radishes

 This would be a great take along picnic salad.  A little different from your traditional.  I took it to a social and got raves. 


My next few recipes or dishes will be in the salad family.  Some are with grains such as rice, barley,quinoa and today's will be with Linguine noodles.

Served with grilled or broiled chicken or fish; if you like Asian flair this sweet and ginger peanut tasting dish is sure to please all those who like Sesame noodles at your favorite Asian restaurant..  

Enjoy!  Happy Cooking from my kitchen to yours,

No need to add radishes!  I think they were added for crunch

 Check out this dish!  Served with grilled chicken or fish this is a great side.  

It just so happened I had every ingredient so I managed to put this dish together rather quickly. The radishes were all I had to go to the store to buy and I think you can easily eliminate them.  Make it your way!  Fresh raw Broccoli florets or snow peas may do the trick. 

 Sesame noodles with green onions & radishes
3/4 lb. uncooked linguine
1/2 cup creamy peanut butter
1/4 cup soy sauce
1 T fresh ginger chopped (I used dried ginger)
1/2 tsp. or 1 clove minced garlic
2 T red wine vinegar
2 T Asian sesame oil
3/4 tsp. red pepper flakes
1 T honey
4 green onions,sliced (note: I used 3)
6 radishes, sliced thin (note: I used 3)optional 

In a large pot bring salted water to a boil, cook until linguine is al dente.  Drain. Rinse under cold running water and drain again. Set aside

In a blender, puree peanut butter, 1/4 cup warm water, soy sauce, ginger, garlic, vinegar, oil, honey, and pepper flakes.  If necessary, thin with an additional 1 2 T warm water.  Note:  I did not have to thin mine.

Toss pasta with dressing and half of the scallions (optional radishes).  Spoon into a serving bowl.  Top with remaining green onion and radishes.

Happy Salad Making from my kitchen to yours,

adapted from dashrecipes.com

4/23/13

Add this salad to your meal: Green Bean/ Orzo Salad

Yes I like to add orzo pasta to a lot of salads..It changes things a little and compliments instead of overpowers, as some pastas do in a salad..Here is a recipe I found to be really tasty and I'm making it with some kebabs for dinner.  .You'll find some days I tweak recipes to spice them up.  Hope to tantalize your taste buds!    

8 oz. orzo, cooked rinsed and drained
2 roasted red peppers (I took the easy way out today and used jarred roasted peppers)
1 tablespoon capers
1 large shallot (I used green onion) I forgot to buy shallots
1/2 lb. fresh green beans, cleaned and broken in half.  Cook with some salt until tender and set aside
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tsp. Dijon mustard( I used Honey Dijon) (See what I mean!!!!!!!!!)

Whisk together vinegar, oil and mustard..Stir in shallot(green onion), capers, bell peppers, salt and pepper to taste.  Add orzo and beans to vinaigrette..Garnish with chopped basil if desired! Toss and serve.

Pretty to look at delicious to eat!

Chicken,mushroom, sweet onion,red, green and yellow peppers..Just season with salt and pepper and grill about 20 minutes!  Enjoy!  Note: soak wooden skewers in water for at least 20 minutes.

Happy Easy Meals.

From my kitchen to yours,

Spring Vegetable and Barley Risotto!

Today was my first day back to Weight Watchers.  I try to be careful what choices I make on a regular basis but sometimes you need a little more encouragement to help you along the way.

Weight Watchers meetings have helped me stay focused so in order to loose some of the extra pounds I have managed to add on during the last few months I decided to make some of their tasty recipes.

I am going to try to post twice a week a WW dish or meal. 

I will still be baking and cooking and sharing my regular menu but I will incorporate more vegetarian dishes as well and some WW dishes too!  As I have said  "ROSEBUD" (my KEY word) to remind myself to stay on track and make HEALTHY choices.

This dish was wonderful and they suggested using pearl barley(IT DOESN'T REQUIRE CONSTANT STIRRING)  instead of arborio rice which worked out wonderful. 

Note:  I didn't have any snap peas so I doubled the asparagus.

Happy Cooking!

1 tsp. extra-virgin olive oil
1 cup sliced leeks(green and light green parts only)
4 cups reduced sodium chicken broth
3/4 cup uncooked pearl barley
1/2 lb. asparagus, trimmed, cut diagonally into 2 inch pieces
1/4 lb. sugar snap peas trimmed and cut in half diagonally
1/4 cup shredded Parmesan-Reggiano cheese..I used Pecorino Romano
1 tsp. grated lemon zest
1 tsp. unsalted butter
1/4 tsp. salt
fresh ground pepper
1 T. dill or dried parsley
1/8 tsp. fresh lemon juice

Heat oil in large nonstick sauce pan over medium heat.  Add leeks, cover and cook, stirring occasionally, until leeks are light golden, about 4 to 5 minutes.
Stir in broth and barley, bring to boil.  Reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes. Mixture will thicken when covered. 

Stir in asparagus and sugar snap peas until vegetables are tender, about 3 to 5 minutes.

Remove saucepan from heat; stir in cheese, zest, butter, salt and pepper.  Stir in dill or parsley and season to taste with fresh lemon juice; serve immediately.

Yields about 1 cup per serving.  Serves 4  WW points 6 

Prep: 15 minutes, Cook time 45 minutes

Happy Cooking from my kitchen to yours,

4/19/13

Salad Lovers! Orzo Salad with Vegetables: Most visited

This salad is one of my most requested.  Light and easy to do.  I highly recommend it!

Happy Baking and Cooking from my kitchen to yours,

M.J.

I RECEIVED A REQUEST FOR SALADS AND HERE 'S  Another ONE !

8 Oz. UNCOOKED ORZO PASTA

1 LB. ASPARAGUS CUT INTO PIECES

1 CUP FROZEN PEAS THAWED

3 OZ. PECORINO ROMANO CHEESE OR PARMESAN GRATED

1/2 TSP. SALT

3 TABLESPOONS FRESH LEMON JUICE

2 TABLESPOONS LIGHT OLIVE OIL

1/2 CUP THINLY SLICED FRESH BASIL

COOK ORZO ACCORDING TO DIRECTIONS..WHEN THERE IS 3 MINUTES LEFT OF COOKING TIME..ADD ASPARAGUS..COOK 1 MINUTE THEN ADD PEAS FOR FINAL 2 MINUTES..DRAIN

COMBINE SALT, LEMON JUICE AND OLIVE OIL; WHISK TOGETHER. TOSS ORZO, ASPARAGUS AND PEAS WITH LEMON JUICE MIXTURE..STIR IN GRATED CHEESE AND BASIL. SERVE WARM OR ROOM TEMPERATURE..

Note:  One of my foodie friends roasted the asparagus and said it was great doing it like that. So you choose roast the asparagus or do as the above suggests.





6/7/12

Wild Rice and Vegetable Pilaf

When I go grocery shopping I know if I have lots of fresh veggies in my cart there is going to be lots of cooking going on in my kitchen. So far the last few days I have been making healthy dishes minus meat.  You can add some cooked shrimp or chicken to top this dish if you choose.  Make sure you squeeze some lemon juice on it.   Light, delicious and so full of flavor this will be a favorite I am sure.  Enjoy!

Another Healthy Meal from my kitchen to yours,

 Happy Cooking!

2 cups reduced fat chicken broth

**1 cup wild rice, or brown rice or combine both to equal 1 cup

3 T olive oil or

3 T pesto(optional)

1 cup diced red pepper

1 cup diced orange pepper

1 cup chopped asparagus

1 cup diced zucchini

Lemon juice to taste

Salt and pepper to taste

1 T parsley

1/2 cup crumbled feta cheese

In a saucepan place rice and chicken broth.  Bring to a boil, turn heat to medium and simmer until thickened. Remove from heat and set aside.

While rice is cooking, in a large skillet over medium heat place pesto or  olive oil.  Add bell peppers, asparagus and zucchini.  Season with salt and pepper.  Saute until crisp but tender.  Add cooked rice and simmer until  rice is blended.  Take off heat, sprinkle  with parsley, crumbled feta and freshly squeezed lemon or lemon juice. 

Note:  I used homemade pesto, store bought pesto can be used.  Pesto adds a lot more flavor.

Serves 4

**Note:  1 cup quinoa, rinsed and drained twice can be substituted for the rice. 

recipe courtesy dashrecipes.  I adapted this recipe to our liking and substituted pesto for olive oil to give it a bit more flavor.

4/22/13

An Asian Salad! Great for lunch (leftovers welcome)

 I love Italian Food  but some times I just have to explore other foods and  I have always loved food with an Asian flair..

Even in my home decorating I throw in an Asian flower or plant now and again..

I like basic salads like Mom used to make but I love to try new and interesting ones too!

If you don't liven a salad up now and again they go from dull to boring if you know what I mean so try something new. I think you will like this Asian Salad.  It is one of my favorites. I'm trying to remember where I got this one but right now I don't have a clue.  It probably was in my Prevention Magazine.  I get lots of my recipes from their magazine. I find their recipes healthy and interesting and to keep me motivated on a healthy track I must try different recipes or make up some myself and most times I try to stay away from mayo. This dressing is light with a hint of sweet and you can serve it warm or chilled..  It just depends on you!

Happy Cooking from my kitchen to yours~

 

M.J.

4 cups cooked brown rice ( I used 2  pkg. Brown Rice Boil in a bag)
1/4 cup peanut oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 tsp. sesame oil
1 carrot diced
1/2 cup chopped snow peas
1/4 cup rice vinegar (if you are on a gluten free diet, make sure the vinegar is gluten free)
1 stalk diced celery
1/2 diced red or yellow pepper
2 tablespoons chopped parsley( I used dried)

In a small bowl combine peanut oil, salt, pepper, sugar and sesame oil..Whisk until sugar dissolves..Pour over rice.. Steam carrots and snow peas, drain. ..In a large bowl place steam veggies..Stir in rice and toss until all is coated..Serve warm or Chill.. I liked this recipe both ways.

 

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6/2/12

Polenta

Some call it mush we call it polenta.  Cornmeal fried and topped with gravy or butter and maple syrup has been known to be called Mush.  We, Italians, refer to it as Polenta.  I had never heard of making polenta any other way but with spaghetti (pasta) sauce on top.

 My family cooked cornmeal for hours stirring it constantly with a huge wooden pole or large wooden spoon. Actually my hubby's Mom and Nono stood by the stove and took turns stirring it until it was the perfect consistency.

Today  I took a very easy way out and bought a tube of cornmeal.  I came across it at the local grocery store and figured it was worth a try.  I had fresh sauce and meatballs so I layered the sliced polenta, arranged it in a baking pan. (I cut about 12 slices and placed it in a baking dish, topped it with sauce,meatballs, grated cheese and mozzarella .  We had a green salad along with it and quite honestly it wasn't half bad.   Enjoy!! 

Quick but lots of carbs so if you are watching calories or carbs you may want to pass on this.  If you're not!  Try it!  I think you may like it.  Choose pasta sauce, fried with butter and topped with syrup or some brown gravy.  It's in the refrigerated section of your grocery store.

Happy Cooking!

M.J.