sauteed shrimp with arugula and tomatoes

ingredients (serves 4):
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup cherry or grape tomatoes
  • 1 garlic clove, minced
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces wild or baby arugula (4 cups)
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

recipe from martha stewart.


a bunch of roasted veggies

ingredients (serves 2-4):
1 zucchini, chopped
1/4-1/2 of white onion, sliced
handful of small carrots
boiled potatoes (however many you want)
handful or two of mushrooms, quartered
olive oil
1 clove minced garlic
parmesan cheese
i also used the 21 seasoning salute from trader joe's. but the original recipe called for lemon pepper. whatever you wish.

toss zucchini, onion, carrots, potatoes and mushrooms with olive oil, garlic and parmesan cheese (or maybe just add a layer of cheese to top of dish without tossing). toss with seasoning if desired. bake at 350 degrees fahrenheit for about 25-30 minutes.
i test my roasted vegetables with a fork. if i can stab them easily, they are usually done.

i adapted recipe from this blog.


my own tomato soup (with red pepper and garlic)

ingredients (for 2):
a little butter
1 big clove of garlic (minced)
2-3 tomatoes (the plump kind...) - diced
1/2 red pepper -diced
1/4 cup- 1/2 cup milk (optional)
salt to taste

i made this up...

add a sliver of butter to stock pot/soup pot on medium-high heat. add garlic. wait until garlic is fragrant and add tomatoes and pepper. stir and let cook for 5-7 minutes until everything is cooked and a lot of liquid has formed. stir in milk if desired.
transfer soup to blender and puree ingredients. put soup back into the soup pot on the stove for a few more minutes to heat up again.
add salt to taste.

always pairs well with grilled cheese sandwiches...


quinoa green salad

ingredients (for 2):
about 1/2 cup cooked quinoa (see box instructions)
lettuce for two
sliced almonds (or any nut)
dried berries
parmesan cheese (or any other cheese--- or not)
salad dressing (i prefer a raspberry vinaigrette or balsamic vinaigrette)

cook quinoa and let sit (to cool down a little). toss together: quinoa, lettuce, nuts, berries and cheese. add dressing and enjoy.

i think it's super gooood.


seared salmon with blueberry compote and goat cheese

salmon filet
oil (olive or grapeseed)
tiny wild blueberries (if not wild, add a little sugar to compote)
a little butter for compote
goat cheese

i made this up, so bear with me.

for compote: put blueberries in saucepan with butter on medium heat. heat up until juice forms and blueberries are desired temperature. then let them sit (without heat) so the liquid gets thicker.
for salmon: put oil in frying pan on medium to medium high heat. let oil warm and add salmon. sear salmon on each side for about 2-3 minutes.
serve with blueberry compote and goat cheese.

hope you like it.


lemon-ricotta pancakes

ingredients (makes 4 servings):
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 large eggs, separated
1/4 cup sugar
3/4 cup whole-milk or part-skim ricotta cheese
1 Tbs grated lemon zest
2 tsp unsalted butter, melted
12 strawberries, hulled and sliced (tossed with sugar is optional)

position a rack in the middle of the oven and preheat to 250 degrees fahrenheit.

in a large bowl, whisk together the flour, baking soda and salt. in another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta and lemon zest. add the buttermilk mixture to the flour mixture and stir until just blended. there will be some small lumps.

in a separate bowl, using a mixer on medium speed or a whisk, beat the whites until soft peaks form. using a rubber spatula, carefully fold the beaten egg whites into the ricotta mixture until just blended.

place a large griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. brush with about 1/2 teaspoon of the butter. for each pancake, ladle about 1/4 cup batter onto the hot surface. reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry, and the bottoms are golden brown, about 4 minutes. carefully turn the pancakes and cook until lightly browned on the second sides, about 1.5 minutes longer. transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. repeat with the remaining batter and butter to make about 16 pancakes, each about 4 inches in diameter.

serve the pancakes at once, accompanied by the strawberries.


recipe from williams-sonoma's essentials of breakfast and brunch cookbook.


baked pasta with spinach

ingredients (served 6-8):
1 lb. pasta
4 boneless, skinless chicken breasts (about 2 lbs.), diced --- optional
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine*
2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

*you can either go without the wine or use some sort of broth like vegetable or chicken.

recipe found here.


shrimp and noodles

ingredients (serves 4-6):
12 oz. cellophane (bean thread) noodles
1 lb. small shrimp, peeled and deveined
1/4 cup peanut oil
3 shallots, thinly sliced
1 head garlic, chopped
2 to 4 Thai chilies, seeded and sliced (or equivalent sriracha sauce)
1 1/2 cups grape tomatoes, halved lengthwise
1/4 cup fish sauce or soy sauce, plus more, to taste
2 Tbs. fresh lime juice, plus more, to taste
1/4 cup fresh Thai or sweet basil leaves


Place the noodles in a large bowl, add hot water to cover generously and let stand until softened, about 20 minutes. Drain the noodles and set aside.

Fill a saucepan three-fourths full of water and bring to a boil over high heat. Add the shrimp and boil just until they turn pink and curl, 1 to 2 minutes. Drain in a colander and place under cold running water until cool. Set aside.

In a wok or large nonstick fry pan over high heat, warm the oil. Add the shallots and stir-fry for about 30 seconds to soften slightly. Add the garlic and the chilies (or sriracha) and continue to stir-fry until the shallots begin to color, about 2 minutes.

Add the tomatoes and stir-fry for 1 minute. Push the contents of the pan to one side, add the 1/4 cup fish sauce to the other side, let it bubble up for a second and then add the noodles. Quickly stir and toss to combine the noodles and fish sauce. Add the shrimp, toss to combine and sprinkle with the 2 Tbs. lime juice.

Remove from the heat. Taste and adjust the seasonings with more fish sauce and/or lime juice. The dish should have a nice balance of salty, sour and hot. Add the basil and toss to mix well.

Transfer the noodle mixture to a platter or individual bowls and serve hot or at room temperature.

adapted from williams-sonoma recipe.


quinoa with black beans

ingredients (serves 2-4):
1 Tbs olive oil
3 garlic cloves, chopped and peeled
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon cayenne (optional)
salt and pepper to taste
1 can (15 oz.) black beans, drained and rinsed
1/2 cup chopped parsley
1 Tbs lime juice

In a medium pot, heat olive oil and brown garlic. Add quinoa and toast for 30 seconds, stirring. Add broth and spices, bringing everything to a boil. Once boiling, reduce heat to medium-low and cover for 20 minutes. Fluff with a fork and add beans, parsley and lime juice.

adapted from this recipe.


spring (easter) nests

ingredients (makes 12):
1/4 cup butter
6 cups mini marshmallows
6 cups fried chow mein noodles
cadbury mini eggs (or jelly beans or peanut m&ms) --- for the "eggs"

melt butter and marshmallows over low heat in large pan. when smooth and bubbly, remove from heat. fold in noodles, shape by dropping by tablespoonfuls on to wax paper that has been sprayed with cooking spray. immediately press 3 "eggs" on to top of each mound, making it look like a bird's nest.

recipe from ben's mom.