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Shrimp Curry with Roasted Onions
This recipe is based on an Indian dish made with eggplant called baghare baingan. It is very popular in Indian restaurants and I have made it a few times in the past. Actually I was looking to cook shrimp and somehow thought of this flavorful dish. Although it is typically made with eggplants and is obviously vegetarian, I could envision myself making it with shrimp- so that is what I did.
I used jumbo shrimp and sauteed them briefly. I used the same pan and oil and cooked the onion, ginger and garlic mixture. I then came up with a spice mixture consisting of coriander, cumin and sesame seeds. The flavorful seeds bring a creamy taste and texture to the mix. Curry leaves, tamarind and fish broth finish this truly delicious curry- I loved all the flavors together, especially with the shrimp.
In fact I loved it so much- I am not sure I will make it with eggplants ever again!
Next time you don’t know what to do with shrimp- make this shrimp curry- you will love it!
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Spinach and Strawberry Salad
This salad epitomizes summer according to me. It looks bright and colorful with the baby spinach and strawberries. It is super healthy and includes walnuts- which, just like spinach is a super food.
We were having one of our Friday pizza parties and I was grilling pizzas outside. I wanted to make a light, easy salad that will be delicious with the dinner.
I had lots of strawberries and always keep baby spinach in the fridge. I paired them together and added the walnuts to the mix. I came up with a simple balsamic dressing. Since strawberries were the main ingredient, I added some strawberry jam to the dressing. It added a great delicious tang to the vinaigrette.
Overall the salad was delicious. It went perfectly well with the grilled pizzas, in fact I think it will go well with any entree. I served a chilled white wine and the meal was great.
Try this salad this summer, you will love it.
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Potato Cakes- Using Up Leftovers..
This is a great way to use up leftovers. I had quite a bit of the potato salad left over from the Thai themed barbecue. I wasn’t sure what to do with so much potato salad.
As I was thinking, potato cakes came to mind- especially since I also had the leftover mango salsa.
I added panko bread crumbs, an egg and some cheddar cheese to the salad and mixed it all really well. I shaped them into small cakes and sauteed them with a little oil. It took almost no time to make- and so easy. The best part was that they tasted delicious with the mango salsa. For myself I drizzled a bit of sriracha sauce which added a nice tangy, spicy aspect to the dish.
We had the potato cakes for lunch. I made a salad on the side- perfect for a weekend meal.
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