Friday, April 24, 2020

Sunday Dinner April 26, 2020

On the Menu

Crispy Shrimp and Peppers
4 Servings

2 cups of water
1 cup jasmine rice
1 red bell pepper, diced
1 jalapeno pepper, diced
3 green onions/scallions, sliced on an angle
4 garlic cloves, chopped
1 tablespoon ginger root, chopped
1 pound of shrimp
4 tablespoons cornstarch
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly ground black pepper to taste
3 tablespoons olive oil - Various portions will be used throughout the recipe 
Sea salt to taste

In a small pot, bring 2 cups of water to a boil, add the rice and reduce the heat to a simmer. Cover the pot and cook until rice is tender, 13 – 20 minutes.
Meanwhile, prepare the other ingredients:
Stem, seed, and remove the white ribs from the bell pepper and the jalapeno pepper and dice them.  Keep the peppers separate.
Trim the green onions/scallion. Keeping the white and green portions separate, thinly slice on an angle.
Chop the garlic and ginger.
Rinse the shrimp and pat them dry with a paper towel.
In a large bowl, combine the cornstarch, granulated garlic, granulated onion, and black pepper and mix until thoroughly combined. Add the shrimp and toss until all the shrimp are covered with the cornstarch mixture.
Heat a large frypan over medium-high heat and add 2 teaspoons of olive oil, red peppers, jalapeno, and the white part of the scallions. Sauté until the ingredients are slightly browned. Add a pinch of salt, the garlic, and ginger and continue sautéing another minute. Transfer the sautéed vegetable to a plate.
Return the pan to medium-high heat and heat 2 tablespoons olive oil, add the shrimp and fry until shrimp become golden brown and crispy.
Add ½ teaspoon sea salt and stir in the vegetables until they are rewarmed then remove from heat.
Serve over rice, garnished with the remaining green onions/scallions.

Sautéed Zucchini and Grape Tomatoes
4 Servings

4 Zucchinis
4 scallions
8 ounces grape tomatoes
1 tablespoon olive oil
1 teaspoon granulated garlic
½ teaspoon ground basil
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon freshly squeezed lemon juice

Trim zucchini ends and cut in half lengthwise and cut into ½ inch pieces.
Cut tomatoes in half.
Trim and slice white potions of scallions into 1- inch pieces and slice the green portion on an angle. Keep the white and green pieces separated.
Heat a large skillet over medium-high heat, add the olive oil and zucchini to a hot pan. Stir occasionally until zucchini is browned and tender.
Add the tomatoes and white portion of the scallions. Cook until tender.
Add the seasonings and lemon juice and green portion of the scallions and mix thoroughly.
Remove from heat and serve.

Lemon Rice Pilaf
4 Servings
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grapeseed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon, juiced
½ teaspoon of sea salt
¼ cup cashews, chopped - Optional

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grapeseed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies, and onion powder.
When yellow lentils turn slightly brown, add ginger, turmeric powder, bay leaves, and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt, and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.

Asian Style Salad
8 - 10 Servings

Note:  This is the Chinese Chicken salad without the chicken and honey.

1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on the bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup of rice vinegar
¼ cup tamari

Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an airtight container in the refrigerator for up to 30 days.

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