Thursday, May 26, 2011

Potato Salad with Green Peas

With the summer weather what else do you feel to have other than a salad.I even dare to say that this salad is more flavorful and powerful. The flavors are so pure, intense and herbs add freshness to potatoes.

3 pound russet potato
1.5 to 2 cup frozen green peas
2 tablespoon vegetable stock
2 tablespoon lemon juice
2 garlic cloves minced
1/2 teaspoon cumin
1/2 teaspoon Mustard 
2 tablespoon olive oil
1/2 cup red onion,finely diced
2 tablespoon fresh parsley chopped
2 tablespoon fresh cilantro chopped
pepper to taste
Place the potatoes in large pot of water with 2 tablespoon salt. Let the potatoes boil till they are tender when pierced with knife. Drain the potatoes from water and set aside to cool. When potatoes are cool cut them into quarters.
On medium heat, Add oil to skillet, once oil is heated add Cumin,mustard, garlic. Mix in cut potatoes,green peas with vegetable stock, pepper, parsley,cilantro,lemon and onions.Toss well,cover for 5-10 minutes to allow flavor to blend.Power-off the hear and Serve at room temperature!!!

Wednesday, May 25, 2011

Baked Shrimp Scampi

Hello every one!!! How have you been? As you all know Saji has moved to a new place, hence on this occasion we threw a Party to friends here over the weekend. Coming couple of days would post  the recipes of what was cooked on the party night. To start up with my hubby made Shrimp scampi as one the EntrĂ©e. I'm not a sea food eater, and hate shrimp to the most, but still wanted to make this for the party, thanks to my hubby who did it. Fortunate mee!!!


2 pounds (12 to 15 per pound) shrimp 
3 tablespoons olive oil
2 tablespoons white wine
2 teaspoon Salt 
1 teaspoon black pepper
1.5 sticks unsalted butter, at room temperature
4 teaspoons minced garlic
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh coriander leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated orange/lemon zest[ We used orange zest, as we ran out of lemons at home]
2 tablespoons lemon juice
1 egg yolk
2/3 cup panko [used lemon pepper flavored, got it from Walmart)
Preheat the oven to 425F.
Peel and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with olive oil, wine, salt and pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl mash the softened butter with the garlic, shallots, parsley, coriander, red pepper flakes, zest, lemon juice, egg yolk, panko until well combined. [Add salt and pepper if you are using plain panko]
Starting from the outer edge of a 14 inch dish, arrange the shrimp in a single layer cut side down with the tails curling up towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 15 to 20 minutes until hot. Place under the broiler for a minute to see the top browned. 
Recipe from Food Network!!!

Tuesday, May 10, 2011

Stuffed Mushrooms

 For some reasons I hate eating mushrooms. I always read about the health benefits of them and keep on saying to myself, I should eat this next time. Believe me next time never came till today or should I say would never come. Now you must be wondering why did I make this recipe ?? I cook mushrooms at-least once a week because my hubby just loves them. I always make as a curry, served with rice or roti.
This is my first attempt towards this appetizer and got compliments from my neighbors too.

2 cloves garlic, minced
1 tsp ginger, minced
1/2 cup onion, minced
1 tbsp Italian seasoning
1 tsp coriander powder
1/4 cup bread crumbs, plain
8-10 large mushroom 
2 tbsp Parmesan cheese,shredded
paprika to taste
salt to taste
1 tbsp olive oil
Fresh corainder to granish
Cooking spray [ Optional ]
Preheat oven to 350F
Remove the stems of mushroom and using a melon baller,scoop out just inside. Make sure you don't tear the mushroom cap.
Put the mushrooms on a cooking sheet lined with Aluminium foil. Dont throw away the stems of mushroom, chop them fine and we can use it in the stuffing.
For the stuffing: 
In a skillet, add olive oil. Saute garlic and onions till onions turn golden brown. 
Add in mushroom stems , salt, Italian seasioning, corainder powder,paprika. 
Add in 1/4 cup water [ Vegtable broth ] and let it cook till mushrooms turn soft
At this point mix in bread crumbs and shredded chesse and stir in all together.

Stuff each mushroom cap with the filling. Spray some cooking oil and bake them for 15-20 minutes or till Mushrooms turn brown

Note: Never clean mushrooms in water as they soak water and you will just ruin them. Use a dry paper towel to clean mushrooms.

Monday, May 9, 2011

Watermelon Juice

I missed you,lovely readers!!! North Carolina is soo bright and I'm toattly in love with it. Now that I'm back, promise you all that I will keep you posting regularly.

Todays recipe is simple. Watermelon, which is available in plenty in the market , has a thirst quenching taste and has lots of health benifits tooo. Especially during these summer months, hydration becomes so important as you are likely sweating more than usual, further increasing your need.

1. 2 cups cubed Watermelon [ Seedless ]
2. 1 1/2 tablespoon sugar
3. 2 tablespoon lemon
4. Pinch of salt
5. 1/2 teaspoon pepper [ optional ]

Blend together all the above ingredients for 15 seconds.
Add Ice cubes and serve chilled. [ Strain If you want a smooth drink ]