Friday, August 31, 2012

Quinoa Salad

Giada's Quinoa Salad
In a large pan, add
Olive oil
Add diced red onion to soften, next
Add one red pepper cut in small strips
Salt and Pepper
Add 1 1/2 cups Quinoa to onion and red pepper
(Toast Quinoa in pan)
Add more oil just to fluff
1/4 cup Pinot Grigio wine
Scrape bottom of pan
Add 1 1/2 cup chicken broth or vegetable stock if vegetarian.
Cook 12 to 15 minutes with lid on.
Toast 1 cup slivered almonds, rough chop when cool
Peel and seed 1 cucumber, then chop.
Chop small bunch of mint.
Chop bunch arugula
Lemon zest
Add toasted almonds
Salt and Pepper if needed.

Sunday, August 19, 2012

Homemade Potato Chips

Homemade Potato Chips Makes 1 large bowl of chips

3 medium russet potatoes

Oil baking spray

Sea salt or Baked Potato Chip seasoning, to taste

1. Slice the potatoes into very, very thin rounds using a porcelain slicer or mandoline (always use the guard!). I use the 1.3mm setting. Place the slices in a large bowl. Cover with cold water, swish and then drain.

2. Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.

3. To microwave your chips, spray the potato slices with an oil baking spray and place in a single layer on a microwave safe plate (sprayed with a bit more baking spray). Cook on full power for 1 to 2 minutes. You'll likely need to do this in many small batches. Be careful when you remove the plate because it will be very hot.

4. To fry the chips, heat a pot of safflower or canola oil to 350 degrees F (180 degrees C), and fry the dried potato slices in small batches. Be careful not to over fill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, flipping once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain.

4. Toss your crisp chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat.

Thursday, August 16, 2012

Lime Shrimp Tapas

Lime Shrimp Tapas
This is a great dish with minimal effort. Our daughter Barbara suggested this recipe after being served the dish. My suggestion: it goes together fast so have all ingredients prepared and measured before beginning. I served this over rice.
2 Tablespoons butter
1 teaspoon flour
1/4 teaspoon salt
1/4 teaspoon paprika
2 garlic cloves, minced
24 large peeled and divined shrimp
1/2 cup triple sec
2 tablespoons fresh parsley, chopped
crushed red pepper flakes (optional)
lime wedges
Melt butter in a medium skillet over medium high heat; add flour, salt, paprika, and garlic. Saute stirring constantly for 2 minutes.
Stir in shrimp and triple sec; saute for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly.
Sprinkle with parsley and chili flakes. Shrimp may be threaded on small wooden skewers with small lime wedges.
Serves four.