Sautéed Spicy Shrimp Combined with Avocado, Bell Peppers and Jicama

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small red onion, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
1 pound small (50 to 60 count) shrimp
1 small jicama, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 avocados, cut into 1/2-inch dice
juice of 2 limes
4 pieces whole-wheat pita bread
leaves from 1 head lettuce
1 tablespoon thinly sliced chives

Method

  1. 1. Heat a medium saute pan over medium heat. Add the 2 tablespoons oil and swirl to coat the bottom. When the oil is hot, add the onion and jalapeno and saute, stirring, until the onions have softened, about 1 minute.
  2. Season with salt and pepper. Add the shrimp and saute until just cooked through, about 4 minutes. Adjust the seasoning and transfer everything to a medium bowl.
  3. Add the jicama, bell pepper, avocados and lime juice and season with salt and pepper. Toss gently.
  4. Toast and quarter the pita, drizzle with olive oil, and sprinkle with salt.
  5. Divide the lettuce leaves among four individual plates. Top with the shrimp mixture. Arrange the pita around the salad, garnish the salad with chives, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Grilled Vegetables and Cheese Sandwiches

Ingredients

2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
lemon juice
freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
  3. Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
  4. Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.

Makes 4 servings.

Source: GL Diet Made Simple

Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education

Grilled Brie Cheese Sandwich with Peanut Butter and Fig Jam

Ingredients

1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter

Method

  1. Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
  2. Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
  3. For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
  4. Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.

Makes 4 servings.

Source: Sage magazine

Egg Salad Sandwiches

Ingredients

6 large eggs
1/3 cup mayonnaise
2 tsp tarragon (or Dijon) mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 Tbsp capers
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh cilantro
12 slices multi-grain whole wheat bread

Method

  1. Bring a medium saucepan filled three quarters with water to a boil.
  2. Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
  3. Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
  4. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
  5. Spread the egg salad on the bread slices and serve.

Makes 6 servings.

Source: The Oprah magazine