Lemon-Garlic Shrimp & Vegetables Recipe

Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.

Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil, divided

2 large red bell peppers, diced

2 pounds asparagus, trimmed and cut into 1-inch lengths

2 teaspoons freshly grated lemon zest

1/2 teaspoon salt, divided

5 cloves garlic, minced

1 pound raw shrimp (26-30 per pound), peeled and deveined

1 cup reduced-sodium chicken broth 1 teaspoon cornstarch2 tablespoons lemon juice 2 tablespoons chopped fresh parsley

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

NUTRITION INFORMATION: Per serving: 226 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrate; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium. Nutrition bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).1 Carbohydrate ServingExchanges: 2 vegetable, 3 lean meat, 1 fat

Parmesan Sauce Recipe

Prepare as previous sauce except omit salt. Over low heat, stir 1/4 cup
grated parmesan cheese into cooked sauces till melted. Serve
with beef, pork, poultry, or vegetables. Calories: 28

Mexicali Sauce Recipe

Prepare as previous sauce except cook 1/2 tsp chili powder in melted
margarine or butter for 30 seconds. Stir 2 tbs diced green
chili peppers into cooked sauce. Serve with beef or pork.
Calories: 19

Herb-Garlic Sauce Recipe

Prepare as previous sauce, except cook 1 clove garlic, minced in the
melted margarine or butter. Stir in 1/4 tsp caraway seed or
celery seed, or dried basil, oregano, or sage, crushed with the
flour. Serve with vegetables or poultry. Calories: 19

Curry Sauce Recipe

Prepare as previous sauce, except cook 1/2 to 1 tsp curry powder in the
melted margarine or butter for 1 minute. If desired, stir 1 tbs
chopped chutney into the cooked sauce. Serve with fish and
poultry. Calories: 21

White Sauce Recipe

1 tbs margarine or butter
1 tbs all-purpose flour
1/8 tsp salt
Dash pepper
3/4 cup milk

In a small saucepan melt margarine or butter. Stir in flour,
salt and pepper. Add milk all at once. Cook and stir over
medium heat till thickened and bubbly. Cook and stir 1 minute
more. Makes 3/4 cup (twelve 1-tbs servings). Calories: 18

Tropical Fruit Salsa Recipe

1 firm-ripe mango, peeled and diced
1 cup each diced fresh pineapple and diced honeydew
1/2 cup diced red bell pepper
1/3 cup seasoned rice wine vinegar
2 tablespoons minced fresh cilantro
1/2 teaspoon crushed red pepper flakes

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro,
and red pepper flakes. Makes 3 1/2 cups.

Tomatillo Salsa Recipe

1 1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup chicken broth
1/3 cup lime juice
salt (optional)

Rinse tomatillos; arrange in a single layer on a baking sheet and roast
in a 500 oven until slightly singed (about 15 minutes). Let cool. In a
blender or food processor, whirl tomatillos with cilantro and chile. Stir
in broth and lime juice; season to taste with salt, if desired. Makes 3
cups.

Mild Chile Sauce Recipe

3 1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onoin, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each ground cinnamon and cloves
1/2 teaspoon ground ginger

In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar,
salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart
(about 1 1/2 hours). Let cool.

Makes 1 quart.

Smoky Roasted Salsa Recipe

3 cloves garlic, peeled
1 medium-size onion, quartered
3 large tomatoes
1 canned chopotle chile in adobo sauce
1/4 cup lime juice
2 tablespoons salad oil
1/4 cup packed fresh cilantr leaves

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion,
and tomatoes. Cook, turning often with tongs, until charred on all sides
(about 10 minutes). Remove from pan and let cool. Cut tomatoes in half
crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil
and cilantro; whirl to desired consistency. Makes 3 cups.

Salsa Fresca Recipe

2 cloves garlic
1/2 medium-size onion, quartered
1 or 2 jalapeno or other small hot chiles, stemmed and seeded
1 pound firm ripe tomatoes, seeded and coarsely chopped
2 tablespoons salad oil
juice of 1 lime
salt and pepper (optional)


Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro
and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime
juice. Season to taste with salt and pepper, if deseired.
You can make this in a food processor, for a moister (less chunky) texture.

Red Chile Puree Recipe

About 9 (3 oz) dried New Mexico or California chiles
2 cups water
1 small onion, cut into chunks
2 cloves garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles
smell toasted (about 4 minutes). Let cool slightly. Discard stems and
seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and
bring to a boil over high heat. Reduce heat, cover and simmer until chiles
are very soft (about 30 minutes). Remove from heat and let cool slightly.
In a blender or food processor, whirl chile mixture until smooth. Rub
puree through a fine strainer and discard residue. Makes about 2 cups.

Cilantro-Lime Salsa Recipe

1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
1/2 cup each chopped parsley and salad oil
6 tablespoons lime juice
3 tablespoons distlled white vinegar
2 cloves garlic, minced
1 jalapeno or other small hot chile, stemmed, seeded and minced

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl.

Makes 2 1/2 cups.

Plum Sauce Recipes

2 heaping spoonfuls plum jam (about 1/4 cup, I think)
1-2 Tbsp soy sauce
1/2 tsp hot chili oil
1 tsp sesame oil
1/4 tsp freshly grated ginger
(1 tsp rice vinegar or sherry)

The plum jam I used was very sweet (compared to the stuff I used to get), so
I added more soy sauce and some rice vinegar to cut the sugar. The soy and
chili oil are the most important additions.
If the result is too thin, mix (maybe a teaspoon) cornstarch with enough
water to make a paste, add that, and then cook the mixture till it bubbles
a little. It should thicken upon cooling. (The plum jam will thin out when
heated, so it ends up thinner when warm than before you added the cornstarch.
Fear not.) You can make it all ahead of time and store in the refridgerator,
so there's time to make adjustments.
I was wrong about needing the microwave - now that I think about it, I used
a pot on the stove when needed. I didn't need it for the stuff I made last
night, but if you're using it on moo shoo or something, make sure it's thick
so it doesn't leak out.

NPR'S Mama Stamburg's Cranberry Recipe

2 C. raw cranberries
1 small onion, chopped
1/2 C. sugar
3/4 C. sour cream
2 TBS horseradish sauce

Grind together the cranberries and
onion. Add the remaining ingedients
and mix. Freeze this solid,
but a few hours before serving
remove from freezer and place in the
fridge. Makes about 1 pint.

Killer Cranberry Sauce Recipe

This is the best cranberry sauce I have ever had...

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.

Hot Sauce Recipe

1 cup olive oil
1 cup whiskey
1 handful of very hot, dried peppers

Combine the ingredients, let stand for a month or two. Use
liberally on everything.

Honey-Tint Sauce Recipe

Ingredients:
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Method:
Mix all the ingredients together. Do not use a metal container
(as the acidic juices will react with the metal); use a glass
or plastic container instead.
If left for a while the sauce will separate. No worries, just
stir it to mix it in properly again.
This can be used in many many ways. Here are three:

1) As a dip:
Depending on how much dip you want, you may need to double
or triple the quantities. Make sure you chop the onion finely.

2) As a marinate for chicken:
MARINATED CHICKEN PIECES
Ingredients:
8 chicken wings / 4 chicken thighs (take the skin off if you like)
1 quantity of honey-tint sauce

Method:
Make up sauce (in a glass or plastic container) and put the chicken
pieces in it and make sure thoroughly coated with the marinade.
Leave to marinate for either 1 1/2 hours in the fridge, or for
45 minutes at room temperature. (I often leave it to marinate for
several hours in the fridge sometimes if my time schedule prefers
it, and it still works out fine).
Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the
marinade and put the pieces on a wire rack above a roasting pan
(just something to catch the drips really). Cook for 45 mins,
and during that time take the tray out of the oven a couple of
times to baste the chicken pieces with remaining marinade.
Enjoy!!
(Can serve with a green salad if you like, or garnished with
chopped spring onions)
Serves: 2 (this recipe is so delicious that you usually want two pieces
of chicken)

3) As a sauce for a stir-fry:

STIR-FRY with HONEY-TINT SAUCE

Ingredients:
diced meat (either fresh or defrosted, uncooked)
(could use turkey, chicken, pork, whatever you like)
selection of vegetables (either fresh or frozen)
(could use sweetcorn, peppers, mushrooms, beansprouts,
bamboo strips, anything that takes your fancy)
1 large onion, coarsely chopped
2 tablespoons oil
2 tablespoons clear honey
6 tablespoons tomato ketchup
4 tablespoons soy sauce
2 teaspoons smooth French mustard
extra ketchup, soy sauce and cornflour to thicken
rice, to serve (follow instructions on the rice packet)

Method:
Start the rice going so that you can have rice with it.
Having diced the meat, chop up the onion and the vegetables into
bite-sized pieces. Mix together the honey, ketchup, soy sauce and
mustard in a non-metal container.
Now heat the oil in a wok. When hot, add the meat. Keep tossing
and turning the meat (Chinese cooking chopsticks and a wooden
spatula are very useful for this) until cooked. Next add the onions
and keep tossing and turning and then add the vegetables. Keep
tossing and turning until the vegetables are cooked (this will take
a bit longer if you used some frozen vegetables), and then add
the sauce. Keep stirring.
The final step is to get the sauce to the consistency that you want.
It may be at the right consistency already, or particularly if you
have added frozen veg, then it might be a bit too thin and watery.
In this case repeat the cornflour step until you have the right
consistency (probably only need to do it once)
Cornflour step: In the bowl you used for mixing the sauce, put a
tablespoon of ketchup, a dash of soy sauce and a
rounded tablespoon of cornflour. Blend together to
form a smooth paste. Add to mixture in wok and stir
well, heating until it thickens (it thickens at
boiling point)
Serve hot with the rice.
This stir-fry freezes well (not with the rice).
Serves: 4 (well, the quantities of sauce/onion I have given for 4.
It is up to you what proportions/weight of veg and meat you use,
and whether you like lots of sauce or not too much sauce. Go by
visual quantity to see whether you've got the right amount of
ingredients.)

Fra Diavolo Sauce Recipe

In a large, heavy saucepan over medium heat, heat:
1/3 C olive oil.

Add:
1/2 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 small onion, minced.
Saute until transparent, about 5-8 minutes.
Lower heat.

Stir in:
2 Tbl chopped fresh parsley.
Simmer 1 minute.
Reduce heat to very low.

Add:
4 large, ripe tomatoes, peeled, seeded and chopped
3 Tbl tomato paste
1/4 tsp (or more, to taste) crushed red pepper
salt to taste.

Simmer over very low heat for 45 minutes, stirring occasionally.
Traditionally served with fresh lobster added just before pouring
over linguine.
Also good with shrimp, clams, grilled fish, and any pasta.

Cafe Pasqual's Green Chile Sauce Recipe

Servings: 6

1 1/2 lb mild green New Mexico chiles
-roasted, peeled, seeded and
-chopped to measure 2 cups
3/4 lb hot green New Mexico chiles
-roasted, peeled, seeded and
-chopped to measure 1 cup
4 c water
1/2 white onion
-medium diced
2 ts dried Mexican oregano
6 cloves garlic
-finely minced
1 1/2 ts kosher salt
2 Tb vegetable oil
3 Tb all-purpose flour


This is the sauce we use to dress omelots, huevos motulenos, huevos
rancheros, enchiladas, and burritos. Called chile verde, it is the
gravy of New Mexico. Gravies are the personal mark of a cook, so please
feel free to make this recipe yours with your own additions or deletions.
Green chiles are available fresh, frozen, canned, or dried. If using
fresh chiles for this recipe, which are preferred, make a special effort
to obtain New Mexico green chiles rather than use the milder, ubiquitous
Anaheim variety. If New Mexico green chiles are unavailable, substitute
fresh poblano chiles. Poblano chiles are shiny, dark green, and have more
of a bell pepper shape than the longer, pointed New Mexico and Anaheim
varieties. Fresh chiles need to be roasted, peeled, stemmed, seeded,
and chopped before using. Frozen chiles have already been prepared in this
manner. If using canned chiles, the least preferable choice, rinse them
thoroughly before using. Canned and frozen chile products are specifically
labeled by the processor as to whether the chiles are hot, medium-hot, or
mild. If using dried green chiles, soak in hot water to cover for 45
minutes to rehydrate them, then drain, seed, and chop.
Place all the ingredients, except the vegetable oil and flour, in a large
saucepan over medium heat. Simmer, uncovered, until juice has thickened
and is opaque, 20 to 30 minutes. Stir occasionally, taking care the the
chiles do not burn or stick to the bottom of the pan.
In a small bowl, whisk together the oil and flour until smooth and well
blended, to form the base for a roux. Place in a saucepan over medium-high
heat until hot and bubbling. Reduce the heat to low and whisk
constantly until the roux is slightly brown and has a nutty flavor. Remove
from the heat.
Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly
until smooth. Add the toux to the remaining chile mixture and cook over
low heat until the sauce thickens and the "flour taste" disappears, about
15 minutes. Adjust to taste with salt.
Remove from the heat, let cool, cover and store in a nonreactive
container in the refrigerator until needed. The sauce may be refrigerated
for up to 4 days. Check it for sourness if held any longer. The sauce
may be frozen for up to 2 months. To heat the sauce for serving, place it
in a nonreactive pan over medium-low heat, stirring frequently to
prevent scorching.