Shrimp Scampi with Linguine

This is one of my all time favorite recipes to make.  Makes 2 servings.
It is a very easy version of shrimp scampi that is so good.
Use fresh ( not frozen ) shrimp and be sure not to over cook it.  It really does take less time than you might think to saute fresh shrimp.
This recipe calles for 12 oz of smaller ( 26-30 size ) shrimp.  I have made it with larger shrimp and it is very good. Point is: Don't worry about the shrimp size...get 12 oz to 1 lb of any size and don't over cook.

As for the wine, our favorite with this recipe is a chardonnay.  Try this one.  You can find it for under $15 dollars at most grocery stores.

Clos du Bois Chardonnay 2009

Shrimp Scampi with Linguine 12 ounces ( 26-30 SIZE) SHRIMP, PEELED AND DE-VEINED ¼ CUP OLIVE OIL 1 TSP GARLIC, FINELY CHOPPED 2 TBS SHALLOTS, FINELY CHOPPED ½ CUP TOMATO, MED DICED ½ CUP WHITE WINE ¼ CUP LEMON JUICE 2 TBS CHOPPED FLAT PARSLEY 4 CUPS COOKED LINGUINE PREHEAT LARGE NON STICK SKILLET OVER MEDIUM HIGH HEAT.  ADD THE OLIVE OIL TO THE SKILLET.  ALLOW THE OIL TO BECOME HOT FOR 30 SECONDS.  ADD THE SHRIMP TO THE SKILLET AND SAUTE' FOR 2-3 MTS. REMOVE THE SHRIMP FROM THE SKILLET AND SET ASIDE.  ADD THE CHOPPED GARLIC, SHALLOTS AND TOMATO, THEN SAUTE' THEM FOR 3 MTS.  ADD THE WINE AND LEMON JUICE TO THE SKILLET AND BRING TO A BOIL. REDUCE THE HEAT TO A SIMMER AND CONTINUE COOKING FOR 2 MTS. ADD THE COOKED LINGUINE, SHRIMP AND CHOPPED PARSLEY TO THE SKILLET.  TOSS THE PASTA IN THE SAUCE AND CONTINUE COOKING UNTIL HOT.  SERVE IMMEDIATELY.

Vegan Oatmeal Chocolate Chip Cookies

Today's project was cookies! I wanted to try something totally different.  I came across a great food blog with this recipe:

http://weeklybite.com/

Check out the link above to visit this yummy blog.  The recipe is also copied below.
These cookies were awesome! I have to say, they are probably the best oatmeal chocolate chip cookies I have ever tried. Now, I know you might think..what is the point of a vegan cookie??? I don't know..but what I do know is that you don't need eggs or dairy to make this cookie and it is great.

Vegan Oatmeal Chocolate Chip Cookies

Preheat oven to 400 degrees.
2 cups unbleached flour
1 cup quick cook oatmeal
1 1/4 cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 cup vegan chocolate chips
3/4 cup vegetable oil, or melted vegan butter (I use corn oil, I find it works better)
1/3 cup orange juice
1 tbsp. pure vanilla extract
In a large bowl mix together the dry ingredients. Combine the oil, orange juice, and vanilla; then mix with the dry. Roll the dough in your hands to make 1 1/2 inch balls. Place them on a large cookie sheet and flatten them to about 1/4 inch thick with your fingers or a fork. Bake at 400 degrees on middle rack for about 12 minutes or until they are just beginning to brown. Cool on cookie racks.

Avocado-Spinach Panini

Hot off the panini maker...this was yummy.  This sandwich needed a little zing so I drizzled a little olive oil and balsamic vinegar on the bread before grilling.   I think a chipotle mayo would have been good, also. Either way, it was an easy, healthy sandwich.   We had some potato's leftover from the farmers market,  so we served this with some homemade fries.  ( a rare treat! ) As you can see,  Rich added a slice of gouda and  paired his with a Bud light for a complete meal. 

Avocado-Spinach Panini

Ingredient List

Serves 4

• 2 avocados, halved and thinly sliced
• 1/3 cup julienned, smoked sun-dried tomatoes (1 oz.)
• 2 Tbs. diced red onion
• 2 cups lightly packed baby spinach
• 4 4-oz. ciabatta rolls, split in half

Directions

1. Layer avocado slices, tomatoes, onion, and 1/2  cup spinach on each roll. Spray panini with cooking spray.

2. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1 1/2  to 2 minutes more. (Or cook 4 minutes in panini maker.) 

** From the current July/August 2011 issue of Vegetarian Times**

ROASTED BELL PEPPERS STUFFED WITH QUINOA

This was not tonight's dinner, but here by request by two of my three faithful readers.

( thank you! )

I made this a while back and it was great.  As you can see, there are a lot of ingredients.  I have also made a variety of this dish, using fewer ingredients.

Make your quinoa, then sautee some veggies, anything really.  Par bake the peppers. Stuff them and finish off in the oven.  I have also put some grated cheese on top of the peppers at the end of the baking time.  Anything is better with cheese, right? 

So here is an actual recipe to get started with.....Enjoy

Recipe from The Whole Food Market Cookbook

ROASTED BELL PEPPERS STUFFED WITH QUINOA

Ingredients

1 tablespoon olive oil, plus more for oiling the pan 
1 red onion, chopped 
1/2 pound sliced mushrooms 
1 cup chopped carrots 
7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded) 
1/2 cup chopped parsley 
1/4 pound baby spinach 
1 1/2 teaspoons ground cinnamon 
3/4 teaspoon ground cumin 
1 cup uncooked quinoa, rinsed and cooked according to package directions (Learn to Cook: Quinoa) 
Salt and pepper to taste 
1/2 cup roasted, salted cashews

Method

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. 

Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside. 

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Panko-Crusted Mac and Cheese

I thought this might seem like a heavy or hot meal to serve in the summer. Not your typical salad or cool summer dinner. But I figured ..what goes better with barbecue ribs or chicken than mac and cheese?  In fact, nothing makes me happier than seeing a big tray of mac and cheese at a cookout. 
A big treat for the non meat eater !
Enjoy this...it came from the Detroit News.

Panko-Crusted Mac and Cheese


Butter for the pan
1 pound penne rigate
2 cups heavy cream
2 cups whole milk
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg, freshly grated preferred
2 cups (8 ounces) grated cheddar cheese
11/2 cups (about 5 to 6 ounces) grated Monterey Jack cheese
Coarse salt
Freshly ground pepper
1/2 cup panko breadcrumbs
2 teaspoons chopped fresh parsley
2 teaspoons grated Parmesan cheese


Preheat the oven to 350 degrees. Butter a 9- by 13-inch baking pan.
Bring 6 quarts of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, 9 to 10 minutes. Drain.
Combine the cream, milk, cayenne and nutmeg in a large saucepan over medium-high heat and reduce by half, about 15 minutes. (Once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.) Reduce the heat to medium-low, add the cheddar and Jack cheeses, and whisk until well-blended. Season with salt and pepper.
Add the penne and stir vigorously (take care not to break the pasta). This will release starch and help to thicken the sauce.
Pour or spoon the pasta into the prepared baking dish. Combine the panko, parsley and Parmesan and sprinkle over the pasta. Bake until bubbly and golden, about 15 minutes.
Serves 8.

Le Creuset Signature Round Dutch Oven, 7 1/4-Qt.

With only a little more than than a month until my birthday I figured I would put this out there:

It's a bit pricey but might make a good group gift...
7 1/4 quart is the perfect size for my winter soups.
A girl can dream...right????

Williams-Sonoma

Le Creuset Signature Round Dutch Oven, 7 1/4-Qt.

Wheat Berry Salad with Goat Cheese and Golden Raisins

This great little main dish salad came from the "Vegetarian Times" website.
I followed the recipe exactly, serving it on a bed of arugula grown right here in Chelsea!
Cut up some cantaloupe wedges to put on the side and this will make a meal.
This recipe will make 2 dinner sized portions with plenty of salad left over for lunch!


Wheat Berry Salad with Goat Cheese and Golden Raisins


1 cup wheat berries
2 15-oz. cans chickpeas, rinsed and drained
2 small bulbs fennel, chopped (about 1 1/2 cups)
1/2 cup golden raisins
4 green onions, trimmed and thinly sliced (about 1/2 cup)
16 pitted large green olives, coarsely chopped
1 5-oz. bag arugula or baby spinach (about 6 cups)
3 oz. aged goat cheese, crumbled (about 3/4 cup)
1/4 cup shelled pistachio nuts, coarsely chopped

Honey-Balsamic Dressing
3 1/2 Tbs. balsamic vinegar
3 1/2 Tbs. honey



Directions

To make Wheat Berry Salad: Bring 4 cups water to a boil in saucepan. Add wheat berries, reduce heat to low, and simmer, partially covered, 1 hour, or until grains are tender, adding more water as necessary. Cool in covered pan, then drain if necessary.
Toss together wheat berries, chickpeas, fennel, raisins, green onions and olives. Refrigerate up to 3 days.
To make Honey-Balsamic Dressing: Place balsamic vinegar and honey in small plastic container with lid, cover, and shake to combine.
To serve: Toss arugula with 3 Tbs. Honey-Balsamic Dressing in bowl. Toss wheat berry mixture with goat cheese, pistachios and remaining dressing. Place a bed of arugula on each plate. Top with Wheat Berry Salad, and serve.