Shrimp with Steamed Vegetables and Brown Rice

This is a delicous, flavorful, light dish that my husband and I loved. I'll definately make it again.

To make this recipe you will need:

1 lb large shrimp raw
1 medium yellow onion
1 red bell pepper
1 large italian squash
1 cup brown rice (instant)
1/2 cup finely chopped chives (fresh is best)
2 cups vegetable broth (I used Knorr Vegetable Boulion)
1 tbsp Olive Oil
6 garlic cloves minced
1 tsp salt
1/2 tsp fresh ground pepper

I used my Oster Steamer for the vegetables and rice.

Clean shrimp, if using frozen shrimp make sure it's fully defrosted. Combine 1/2 cup vegetable broth, oil, garlic, chives, salt and pepper in a large zip lock bag and add shrimp. Make sure shrimp is fully coated. Place in the refrigerator until ready to cook.

Cut up onion, bell pepper and squash into bite sized pieces. Place in lower steamer basket, combine 1 1/4 cups vegetable broth with 1 cup brown rice in rice bowl and place in upper steamer basket. Set aside the remaining 1/4 cup of broth. Set steamer to 15 minutes to start. Stirring both vegetables and rice about half way through cooking time. If your rice has already soaked up all the broth add the remaining broth a tbsp at a time.

Once the vegetables and rice have started place the shrimp in a saute pan and cook on medium-low heat until shrimp is fully cooked.

Check the doneness of the rice and vegetables after 15 minutes. If either is not the desired tenderness cook for an additional 5 minutes.

When the vegetables and rice are done remove from steamer. Serve vegetables over the rice with the shrimp on the side. Be sure to spoon some of the liquid from the saute pan over the shrimp.

Voila! A very yummy low fat meal.

I reheated the left overs the next day and it was just as delicious as the night before.

Steamed Fish with Vegetable Pasta

Since I've had a great deal more time at home, I've been cooking dinner every night. Oh the yummy goodness. It's nice to know what's going into my food and that it didn't come out of a cardboard box.

So last night, I was looking in my pantry and trying to create a delicious but low fat meal. I spied the 6 boxes of wheat spaghetti and was inspired.

For the following recipe I used my Oster Steamer which I am maddly in love with. You will also eed the following ingredients.

2 Medium Italian Squash (also referred to as Green Zucchini)
2 Heads Broccoli
4 Fillets Tilapia (or other white fish)
1 Knorr Vegetable Boulion cube
1 Pkg Wheat Pasta
2 Tbsp Olive Oil
1 Tbsp Light Margarine (I use Smart Balance Light because it tastes good and cooks well)
1 Tsp Lemon Juice

Rosemary, Basil, Lemon Pepper, Garlic Salt

Start by cleaning your fish. You can also use chicken if you don't like fish. Cut a piece of foil large enough to wrap around the fish. Place the fish on the foil and sprinkle both sides with Salt, Lemon Pepper and Rosemary. You really only need a pinch of Rosemary, a little goes a long way.

Fold your fish up in the foil and place in the refrigerator. You will cook the fish last because it takes the least amount of time to cook.

Bring 6 cups of water to a boil with the vegetable boulion cube.

Cut your squash into quarters and your broccoli into bite sized pices. Do not include broccoli stems. Fill your steamer up with 4 cups of water to start. Add the broccoli and squash and set the steamer to 15 minutes. This will cook your vegetables to a soft interior with a crunchy exterior. If you prefer your vegetables more tender cook for addtional 5 minutes until desired tenderness.

Once your water is boiling, using about half of the package of spaghetti, snap the noodles in half and place in the boiling water. Cook for 10 minutes.

While the pasta and the vegetables are cooking prepare your pasta seasoning. Combine 2 tbsp Olive Oil, 1 tbsp light margerine, 1 tsp Lemon Juice, 1 tsp garlic salt and a pinch of rosemary & basil. Set aside.

As soon as your vegetables are done place the fish in the steamer basket and steam for approx 8 minutes. Fish should be white and flaky when it's done.

When the pasta is done remove from heat and drain, do not rinse noodles! Add the vegetables to the pasta and toss with the Olive Oil mixture.

As soon as the fish is done, grab it out of the steamer using oven mitts. Arrange on a plate and serve. If you would like to add a little more buttery flavor to your pasta and vegetables I suggest using I Can't Believe It's Not Butter spray.

Chili - WW Style

Since I am bound and determined to lose this baby weight, I have decided to get my flabby but on track with Weight Watchers. I know some of you are rolling your eyes but let me tell you, I have seen this program work first hand. My mom at the age of *50* decided she was done messin' around and joined WW. She lost...wait for it.......twenty five pounds!!! 25 pounds!!! I figure if she can do it at 50 I can do it at 30.

Therefore I introduce to you a chili recipe which is not of my own creation, well sort of but not really. The original recipe has long since been lost and this recipe is a combination of the original with my own spin.

You'll need a large simmering pot with a lid.

Ingredients:

2 cloves garlic

1 tbs cumin

2 tbs chili powder ( or more depending on how hot you want it, and I likes it HOT so I put lots in.)

2 - 15oz cans Pinquitos

2 - 15oz cans Black Beans

1 - 15oz can Pinto Beans

2 - 28oz cans of diced tomatoes

1 - 14oz bag of shredded cabbage or coleslaw (just the veggies, not including the dressing)

(all beans can be subtituted with any other bean you like, White, Navy, Kidney, etc... I have simply chosen this combination because I like the taste best. Keep in mind that black beans do have a point value of 3 points per 15oz can. Therefore if you increase the amount of black beans you will increase the points value.)

Pour the tomatoes into the simmering pot, DO NOT drain them. Drain the beans and add them all to the simmering pot with the spices. Allow the mix to simmer for a 15-20 minutes on low heat allowing the flavors to mix. Next add the cabbage. I like to add the cabbage last so that it gets soft but not mushy. When you first add the cabbage it may seem that you need to add water, DON'T. The cabbage will boil down and if you add water your chili will come out soupy.

Allow the mix to simmer on low until it is thoroughly mixed and the cabbage is cooked to your preference. Remove the chili from the stove and enjoy. This recipe freezes great.

One cup equals one WW Point. It's very filling and it really does taste delicious, although it can (read will) give you the farts, but hey it's a small price to pay for a smaller pant size.

In other variations I have added corn, or browned ground turkey. Again this adds points to the chili and you should count 2 points per cup.

Mentally Challenged

Apparently I am severly mentally challened. I am such a horrendous moron that I thought noone was visiting my food blog because I didn't get any comment. Well ya frickin' idiot, it helps if you turn comment moderation OFF!!!!

So I apologize for being a complete and total retard ( no offense to retards who are by far more intelligent than myself.)

Breakfast Frittata

I love me a breakfast frittata. If you don't know what a frittata is, it's basically an Italian Omelet. Unlike a traditional omelet which is made in a skillet and the eggs folded over, a frittata is left open and finished in a broiler. Frittata's are generally chunkier as well, in that they are packed with vegetables, and meat if you want. I like to keep my frittata's lower in fat so I skip the meat and go straight for the veggies.

Frittata's aren't just for breakfast. They make a great lunch or dinner item depending on their ingredients.

Ingredients:

3 Eggs
1/2 Portobello Mushroom
1/4 Red Onion
1 Tomato
1 Clove Garlic
Cilantro

Tools:

Omelet skillet (oven safe)

Soft spatula

Start by chopping up your veggies, bite size pieces or smaller, depending on your preference. Mince the garlic. Toss the veggies and the garlic into the skillet with a little bit of olive oil and saute until the onions are soft. Chop up about half a hand full of the cilantro and set it aside. In a separate bowl whisk together the three eggs. Once the veggies are ready reduce the heat to low, add the cilantro and pour in the eggs. Cook the eggs on low for about 5 minutes or until the edges are set. You can use the soft spatula to lift a side of the frittata to check the bottom. Once the edges are set, turn the broiler on high. The rack should be at it's highest position, closest to the heat. Place your frittata on the rack, and cook for an additional 3-5 minutes.

You'll know it's ready when the eggs are set, and the frittata has pulled away slightly from the edges of the pan. Carefully remove the skillet from the broiler. You should be able to slide the frittata right out of the pan and onto a plate. If it's sticking a little use the soft spatula to help you. I like to sprinkle a little mozzarella cheese on top right after it's come out of the broiler. The eggs are still so hot that they easily melt the soft cheese. You could also top it with some home made salsa. YUM.

If you wanted to add meat to your frittata make sure it's precooked.

Spicy Peel and Eat Shrimp

My husband and I live on a cul-de-sac, and when we first moved in we met a few of our neighbors, but not all of them. We decided to have a block party and invite all the neighbors to get to know one another. It was a huge success and one of the most wonderful surprises was a Portuguese couple that lived at the end of the cul-de-sac. This older, retired couple was frequently seen, but no one had actually met them. They showed up at the block party bearing a dish that was absolutely divine. It was a spicy shrimp dish that for me was like crack. In an effort not to piss off my neighbors I restrained myself and ate only a 1/4 of the dish instead of the whole thing. A few weeks later I was craving shrimp, but I had never gotten the recipe from the Portuguese couple. So I began deconstructing the recipe as best I could from memory. What I created was similar but not quite the same. I made the dish for our New Years eve party and it was such a hit I had to run back in the kitchen and make some more. I made the dish again a few weeks later when I friend (Superstar) was coming over and between the two of us, we devoured an entire pound of spicy shrimp. I did eventually get the originally recipe from the Portuguese couple and I might share that later on down the road.

I'm still learning how to make good food pics. Sorry.



So I present to you, my own concoction of spicy shrimp.



Ingredients


7.75oz can of El Pato
1/2 Stick of butter
3 Tbsp chopped cilantro
2 Tbsp chopped garlic
1 Tbsp chili powder
1 Tbsp white wine (Chardonnay or Pinot Gricio work best - Zinfandel's are too sweet)
1 Tbsp extra virgin olive oil
1 lb peal and eat shrimp, raw
1 loaf french or sourdough bread (optional)

Instructions

Mix first 5 ingredients together in a sauce pan and stir until butter is melted. Using a medium to large frying pan, saute shrimp in olive oil until just pink. Reduce heat to low, combine shrimp and sauce in pan and cook for 10 minutes. Pour entire mix into a round casserole dish to serve.

Slice the loaf of bread into 1/2 thick pieces and dip in the remaining sauce for another tasty treat.

Irish Cream Cheese Cake

Happy St. Patrick's Day

Back in the day, some friends and I would always get together on St. Patrick's Day and have a pot luck. One year I was designated to bring desert. I was on a cheese cake kick and descided to make an Irish Cream Cheese cake. I searched all over (this is looooong before there were food blogs, and on-line recipe finders) and could not for the life of me find a recipe, so made up my own.

Ingredients

9" spring form cake pan

Filling

24 ounces cream cheese, softened

1 cup granulated sugar

2 eggs

1/3 cup whipping cream

1/4 cup Irish Cream liqueur

2 tsp. vanilla extract

Crust

8 Tbsp butter

1/2 cup sugar

1 cup graham cracker crumbs

Instructions

Preheat oven to 350 degrees. Using a food processor, combine cream cheese, sugar, eggs, whipping cream, vanilla and liquer. Pulse until thoroughly mixed. Next combine butter, sugar and graham cracker crumbs in a bowl, mix together using a fork. Once the butter, sugar and crumbs are thoroughly mixed, press them into the bottom of your cake pan. Bake crust for 10minutes to make firm. Once your crust is done baking allow to cool for a few minutes. Add filling to your cake pan. Bake at 350 degrees for 1 and a quarter hour, or until center is firm.

If you want to decorate your cheese cake mix some powdered sugar with green food coloring. It's easiest to mix with a fork. Be careful not to add too much food coloring or your sugar will get soggy. Then sprinkle over your cheese cake using a small strainer. To do this place your green sugar in the strainer then tap it with a fork or knife as you sprinkle it over your cake.

Serve with a cold pint of Guinness, and enjoy!