Impromptu Shrimp Boil

2 pounds shrimp
4-5 baby red potatoes halved
2-3 ears of corn cut in halves/third
Broth:
1 cup beer
2-3 cups water
2 bay leaves
1 head of garlic
1 medium onion peeled and halved
1 lemon halved
Salt, pepper, red cayenne
1/2 Tbsp garam masala
Mix the “Broth” ingredients in a stockpot. Bring the broth to a boil and simmer on low-medium heat. Add the potatoes. Cover and cook for 6-10 min till a fork goes through it. Add the corn and cook for 5-7 minutes. Add the shrimp, mix well and cover the pot. Remove from the stove. Keep covered for 5-7 minutes. The shrimps will cook in the broth. Drain all using a sieve. Remove the bayleaves and serve with drawn butter, lemon wedges and cool beer.

5 Ingredient Bean Soup

My 5 ingredient black bean soup!
2 cups black beans
1/2 cup chopped white onions
1 cup chopped tomatoes
2-3 cloves of minced garlic
1-2 tsp cumin powder
Salt and black pepper to taste
4 cups of water.
Slow cook all for 3-4 hrs.. Serve with a big squeeze of lime!

Grilled vegetable “chicken salad” salad

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Grilled vegetable “chicken salad” salad

1 cup of grilled firm vegetables like peppers, zucchinis, carrots, asparagus etc
1 avocado chopped
1 Tbsp goat cheese
3-4 Tbsp mayonnaise
1 tsp coarse ground mustard paste
1-2 tsp pickle juice

Salt, pepper and red chili flakes to taste

Fold all together. Adjust seasonings per taste. Chill at least for an hour before serving.

Organic homemade granola

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Dry ingredients;
3 cups of whole oats
3/4- 1 cup of brown sugar
1 tsp salt

Wet ingredients;
1/4 cup of canola oil
1/4 cup of honey
1 teaspoon of vanilla extract

Mix the dry ingredients to fully incorporated.
Whisk the wet ingredients together.
Mix the dry ingredients with the wet ingredients using your hands like claws till fully incorporated.
Arrange them on a cookie sheet in a single layer.
Bake in a preheated oven at 250° for 20 to 25 minutes.
Shake the pan and move the granola around every five minutes.
Make sure to do that or else you will burn the granola.
Cool on a wire rack for 15-20 minutes.
Add roasted nuts, coconut flakes, cranberries and/or raisins as per your preference

Hara Bhara Kale Upma

To serve 2:

1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)

1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste

Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.

 

Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.

 

Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.

 

The upma will start thickening up. It will then become almost like a ball.

Orzo salad

Light eats for a sunny day in the Carolinas! Orzo sautéed with peas, red bell peppers, banana peppers and olives.

Tossed with fresh basil and parsley. Big squeeze of lemon and a light drizzle of Olive oil to finish it off.

 

Photo: Light eats for a sunny day in the Carolinas! Orzo sautéed with peas, red bell peppers, banana peppers and olives. Tossed with fresh basil and parsley. Big squeeze of lemon and a light drizzle of Olive oil to finish it off. 

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