So we are both suckers for beets... so are my three girls (2, 5, & 8). Maybe you love them too! We just discovered this salad and love it... Karen, pesto, bacon and beets, can you go wrong??
1 16 oz jar of beets
1 can (15oz) cannellini beans (drained and rinsed)
1/4 cup chopped celery
1/4 cup chopped red onion
4 Cups romaince lettuce/spinach
1/2 C pesto
1/4 C cooked and crumbled bacon (we use turkey bacon, works great)
1/4 tsp black pepper
Drain beets, reserving half the juice. In large bowl, combine beans, celery and onion. Add salad blend and toss gently. Add beets. In a small saucepan, cook and strir beet liquid, pesto, bacon bit, and pepper over medium heat until hot, 1 to 2 min. Add to salad, toss gently. Serve immediately.
variation: I think throwing in some kind of pasta (bowtie, rotini, etc) would be wonderful too!
Monday, February 25, 2013
Coconut Shrimp Curry
Okay sis... i think this has all your favorite ingredients... cilantro, shrimp, ginger, coconut milk. I think I found a winner. Let me know if you guys like it!! Adapted from melskitchencafe.com
1 1/2 lbs large or extra large shrimp, peeled and deveined
Shrimp marinade:
1/2 tsp kosher salt
1/4 tsp pepper
2 T fresh lemon juice
Combine in a plastic bag and then add shrimp. Refrigerate for 15-20 minutes.
For sauce:
1 T canola oil
1 med red or yellow onion
3/4 C small bits of cauliflower
3/4 C diced red pepper
1 tsp pepper
1 T minced fresh giner
1 T kosher salt
2 garlic cloves, minced
2 tsp ground coriander
1/2 tsp turmeric
1 (14.5 oz) can diced tomatoes, undrained
1 can coconut milk
1 C fresh cilantro
In a medium sized pot, heat oil over medium heat until hot. Add onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat , stirring often, until the mixture is very fragrant and teh onion is soft adn translucent, about 5-7 minutes. Add diced toms, cauliflower, and red pepper, stir til combined scraping browned bits from teh bottom, for about a minute. Increase the heat to med-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add shrimp plus the marinade. Bring the mixture to a simmer and cook intil the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in cilantro. Serve over hot rice... this is sure to become a family favorite!!
1 1/2 lbs large or extra large shrimp, peeled and deveined
Shrimp marinade:
1/2 tsp kosher salt
1/4 tsp pepper
2 T fresh lemon juice
Combine in a plastic bag and then add shrimp. Refrigerate for 15-20 minutes.
For sauce:
1 T canola oil
1 med red or yellow onion
3/4 C small bits of cauliflower
3/4 C diced red pepper
1 tsp pepper
1 T minced fresh giner
1 T kosher salt
2 garlic cloves, minced
2 tsp ground coriander
1/2 tsp turmeric
1 (14.5 oz) can diced tomatoes, undrained
1 can coconut milk
1 C fresh cilantro
In a medium sized pot, heat oil over medium heat until hot. Add onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat , stirring often, until the mixture is very fragrant and teh onion is soft adn translucent, about 5-7 minutes. Add diced toms, cauliflower, and red pepper, stir til combined scraping browned bits from teh bottom, for about a minute. Increase the heat to med-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add shrimp plus the marinade. Bring the mixture to a simmer and cook intil the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in cilantro. Serve over hot rice... this is sure to become a family favorite!!
Subscribe to:
Posts (Atom)