shallot

Summer Shrimp Succotash

Leah Short — Thu, 19 Jun 2014 13:06:53 +0000

Get ready to click the print or save to recipe button on this one! It’s been a few months since I’ve made a shrimp dish, which is really a shame because they cook so quickly, are packed with protein, and are low in calorie. Let’s not forget they’re completely delicious and can take on almost any flavor combo. This Summer Shrimp Succotash is going to absolutely knock your socks off! There was really nothing that special about it when I chose this recipe, I just wanted shrimp and veggies. Holy cow did I stumble upon a lip-smackin’ keeper!

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Corn Frittata

Leah Short — Mon, 02 Jun 2014 14:16:43 +0000

It never ceases to amaze me how you can spend hours in the kitchen prepping a dish or you can spend minutes, and both come out tasting fantastic. Funny how food works that way. Luckily this Corn Frittata is the latter. It’s a breeze to put together and takes no time to cook. If you’re a corn lover, you’re going to enjoy this one. We used to have a joke at my mom’s house when asked “what do you want with it?” that the answer was always corn. She always has a bag of frozen corn in the freezer and guess what? So do I. The recipe calls for fresh corn and certainly go that route if you like, but frozen corn works just as well.

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Glazed Salmon with Couscous

Leah Short — Mon, 28 Apr 2014 12:59:50 +0000

Salmon has made it on the blog! After swearing that I didn’t like the oddly pink fish, I’ve finally come around to really enjoying it. I’ve got my coworker Ryan to thank for that. He almost always orders it when we go out for lunch and slowly it started to look really good. He’d let me taste it and you know, it wasn’t bad! It’s mild, like I like my fish, and what sold me are all the yummy glazes and toppings you can add. For my first time making it at home, I chose this Glazed Salmon with Couscous. I knew I couldn’t go wrong with a brown sugar, mustard glaze.

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Shrimp Linguine with Ricotta, Fennel, and Spinach

Leah Short — Mon, 05 Aug 2013 13:45:41 +0000

I have been on a shrimp kick lately. I love ’em! They take no time to cook, are a great source of protein, and are low calorie! I like them a lot in creamy pasta dishes like this Shrimp Linguine with Ricotta, Fennel, and Spinach. It’s a simple dish with big bites of shrimp, slivers of fennel and shallot, Parmesan, ricotta, and a hint of lemon.

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Curried Green Lentil Soup

Leah Short — Mon, 05 Nov 2012 16:31:50 +0000

All I’m craving lately is soups, stews, and chilis. It might have something to do with the massive amounts of cornbread I made last week (see Bacon-Scallion Cornbread) or it’s just that time of year. A big pot of something awesome cooking on the stove and I’m set. I had a lot of green lentils in my pantry, so I slightly altered a recipe using red lentils and came up with Curried Green Lentil Soup. It’s pretty amazing, but won’t win any beauty awards. It will, however, win first place in the comfort food category.

So, how’s it taste?

I had a feeling it would be pretty good, but it really blew me away. It’s probably the ugliest soup, but who cares when it tastes that good?! It starts with finely chopped ginger, shallots, garlic, and carrots. You’ll want to make sure you chop them finely as some will remain in chunks and the rest will get blended. You don’t want a huge chunk of ginger on your spoon. I wanted my soup thicker and chunkier than the original recipe, so I used an immersion blender instead of a regular blender. The regular blender will produce a smoother consistency, but the soup still has chunks for texture. You could blend the entire batch if you wanted a smooth, creamy texture instead.

The starting ingredients are fragrant enough, but once the curry powder hits, I couldn’t wait for it to be ready. Curry powder adds a hint of heat and it’s so buttery and rich to me. The coconut milk didn’t add as much to the overall flavor of the soup as I would have liked, but it’s needed for creaminess. I think you might be able to substitute milk or cream if you didn’t want to bother with it. The end result was fabulous, except for the not-so-appetizing color. I finished my serving with a dollop of sour cream. You could also use yogurt instead. The recipe calls for cilantro, but you’ll notice that’s parsley in my picture. I didn’t pay attention at the grocery store and bought parsley instead. It actually worked really well, so if you’re a cilantro hater, go the parsley route. I’m a cilantro lover, so I imagine this soup would have knocked my socks off even more if I’d learn to read herb labels.

Curried Green Lentil Soup

adapted from Martha Stewart Living, March 2012
makes 4 servings

Ingredients:

2 tsp. olive oil
3 tbsp. finely chopped peeled ginger (from a 2-inch piece)
6 garlic cloves, finely chopped (2 tbsp.)
1 large shallot, finely chopped (4 tbsp.)
2 carrots, finely diced (about 1 cup)
2 tsp. curry powder
1 tsp. salt
3/4 cup unsweetened coconut milk
2 cups water
2 cups vegetable (or chicken) broth
1 cup green lentils
3 tbsp. cilantro leaves, plus more for garnish (parsley works great too)
sour cream, optional

Directions:

1. Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots and cook, stirring often, until softened, about 7 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute.

2. Add salt, coconut milk, water, broth, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids. (I prefer a thicker, chunkier soup, so I used an immersion blender instead of a regular blender.)

3. Reserving some for garnish, stir cilantro into soup, and ladle into bowls. Top with a dollop of sour cream and garnish with more cilantro.

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