Don’t Toss Those Scraps!

Did you know you that you can regrow some fruits, veggies & herbs from their scraps?  When I learned about this – it changed my world.  I don’t think I’ve bought green onions & basil in almost 6 months!  Here’s a list of my favorite foods – just click on each one to find directions.  Happy growing!

celery

Regrow celery!

  1. Green Onions
  2. Celery
  3. Avocado
  4. Pumpkin
  5. Garlic
  6. Ginger
  7. Basil
  8. Pineapple

There are plenty more out there, but this should give you a great start!

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Resources: 17apart.com, thehungrymouse.com, growinginprek.com, prettykittenskitchen.com, yougrowgirl.com, mscouponista.com, and stackingthecool.wordpress.com

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Meatless Monday – Garlic Basil Shrimp

Garlic Basil Shrimp

It’s Monday and time for another meatless meal. Today’s meal features shrimp with garlic and a tangy pasta made with key limes from my yard. It is a nice change-up from the more familiar lemon pasta and comes out delicious!

Garlic Basil Shrimp with Lime-Garlic Pasta

Ingredients:

Lime-Garlic Pasta

  • 1 lb. pasta (I used whole wheat)
  • 3 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 4 Tablespoons lime juice
  • 2 teaspoons lime zest
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup parsley, chopped
  • salt & pepper to taste

Garlic Basil Shrimp

  • 2 Tablespoons olive oil
  • 1-1/2 lbs. shrimp, shelled & deveined
  • 2 teaspoons minced garlic
  • 1/8 teaspoon red pepper flakes
  • 3/4 cup white wine (I used Chardonnay)
  • 1/4 cup basil leaves, chopped
  • 1-1/2 cups tomatoes, chopped
  • salt & pepper to taste

Directions:

Lime Garlic Pasta

Cook pasta in a large pot according to package directions. Drain and set aside.

In same pot, heat olive oil and saute 2 teaspoons minced garlic for 30 seconds. Remove from heat and add in lime juice and zest. Add in pasta, Parmesan cheese and parsley and toss to coat. Add salt & pepper to taste. Replace lid on pot to keep warm while preparing shrimp.

Garlic Basil Shrimp

In a large skillet, heat olive oil and saute shrimp for 1-2 minutes per side depending on size. Remove from pan and keep warm.

Add minced garlic and pepper flakes to pan and saute 30 seconds. Add wine and simmer for 3 minutes or until reduced slightly. Stir in basil, chopped tomatoes, salt and pepper and shrimp. Continue to cook for 3 more minutes or until shrimp are warm.

Serve over pasta with additional Parmesan cheese on the side.

Serves 4-6.

Wine Pairing: The best choice is always to serve the wine with which you prepared the dish, in this case a nice Chardonnay.  A Chardonnay pairs very well with garlic dishes as it offsets some of its spiciness. If you prefer a lighter wine, you might try an Albarino or a dry Riesling. These wines work very well with garlic and their crispness helps accentuate the flavors of the dish.

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Got Scallops?

Then today is your day because it’s National Coquilles St. Jacques Day!

Courtesy of the Food Network – here is Rachel Ray’s version of Coquilles St. Jacques:

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Total Time: 1 hr 5 min
Prep: 25 min
Cook: 40 min Yield: 4 servings

Level: Intermediate

Ingredients:
2 tablespoons butter
2 teaspoons chopped shallots
2 teaspoons chopped garlic
12 medium clams
18 black mussels
Salt and freshly ground black pepper
1 cup white wine
3 tablespoons olive oil
12 medium shrimp
6 sea scallops
8 ounces white mushrooms, sliced
3 tablespoons butter
3 tablespoons flour
1 lemon
1 quart fumet (fish stock)
1 pint heavy cream
1 cup bread crumbs
4 teaspoons parsley, chopped

Directions:
In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).

In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.

In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.

Preheat the broiler.

To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.

Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

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Today…is the best day ever!

It’s National Eat What You Want Day!  Wow – you can’t beat that!

I think I’m going to pick my mom’s Grilled Cheese with Bacon, Tomato, & Garlic!  You can’t go wrong with a great gourmet grilled cheese sandwich – Dig in!

Grilled Cheese with Bacon,Tomato & Garlic

Gourmet Grilled CheeseIngredients:

4 slices bacon, cooked crisp

3/4 cup grated Gruyere

1/2 cup grated Fontina

2 Tablespoons grated Pecorino Romano

1/4 teaspoon crushed red pepper flakes

4 slices 1/2″-thick 9-grain Italian bread

1/2 large tomato, sliced

1-2 Tablespoons butter, room temperature

1 large roasted garlic clove (click here for roasting recipe)

Directions:

Combine cheeses and red pepper flakes in small bowl.

Butter 2 slices of bread on one side and place, butter-side down, on flat griddle pan. Top with 1/2 of cheese mixture, 2 slices of bacon, 1-2 slices of tomato then remainder of cheese mixture. Butter remaining two slices of bread on one side and place butter side up on top of sandwich.

Cook over medium heat until one side is brown then flip over to brown other side. While the bread is still hot, cut the garlic clove in half and brush toasted bread with garlic.

Cut in half and serve immediately.

Serves 2.

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Recipe can be found at Sip. Saute. Savor.

It’s National Roast Leg of Lamb Day!

What better way to celebrate today than to make an Emeril Lagasse’s 5 star Rosemary and Garlic Roast Leg of Lamb recipe!

Total Time: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Level: Easy!
rosemarygarlicroastlegoflamb
Ingredients:
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions:
Preheat the oven to 400 degrees F.Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
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