Shrimp & Spinach Stuffed Portobellos

Sometimes, when I have way too much time on my hands, I think about how it was discovered that certain foods are edible.

I'm sure everyone's thought about who the first guy was to eat a chicken egg - imagine his wife's face when that happened. "Honey, what are you doing? Don't play with that. Stop bothering the chicken! What are you doing with that frying pan...? OH MY GOD."

Similarly, the potato (once deemed poisonous), escargot (Seriously, who thought that one up? Whoever you are though, thank you!), and caviar seem equally as unappetizing when the attempt is made to look at them as if you'd never seen them before. Who's going to pull up a plant, see some weird looking round tuber thing stuck to its roots...and then decide to put it in their mouth? Also, how many raw potatoes were eaten before it was discovered that they're way better cooked?

All that being said, the mushroom is another one of these mystical, extremely tasty foods that frequently makes its way to our dinner plates that, at any point in our culinary history, could easily have been discarded as poison - or just plain gross. I mean, picture it in your head, walking through the damp woods your boot kicks over a bit of leaf litter revealing a spongy, brown plant. It's covered in dirt and leaves, possibly some kind of protective mucus - who's first thought is, "Gee, I should put this in my mouth"? (I know that question mark isn't where it's supposed to be - sue me.)

Again, whoever it was that tried them first - thanks. Because mushrooms are insanely delicious. Especially when they're stuffed with spicy shrimp, cheese, and spinach and then baked until they're hot and bubbly with yummy goodness.

My brother-in-law gave me the idea of pairing shrimp with sriracha - a spicy Asian condiment - while I was in Florida. For this idea I will be forever grateful. It's quite possibly my new favorite thing in the world. If you've never tried sriracha (pronounced sir-a-cha), or never tried shrimp cooked in a little butter and sriracha - you must immediately drop everything that you are doing and go make some right now. NOW.

I decided that instead of using ridiculous amounts of mayo or cream cheese to hold it all together that I'd use Laughing Cow Cheese. It's a spreadable cheese (great on Wheat Thins) that's only 35 calories per serving. I used the Garlic & Herb one - they're pretty tasty. I keep those and the little Babybel cheeses in the house at all times. They're been a great snack while I've been trying to lose weight (23 lbs. so far! 10 more, I'll be at 120, and life will be good!). Now that I recognize the versatility of the spreadable ones though, I definitely won't be giving them up when I quit trying to lose weight.

Even if you don't try the whole recipe, for whatever reason, I cannot stress this enough. Every single person in this world (except those allergic to shrimp) should try shrimp cooked in sriracha.

It will change your life.



Shrimp & Spinach Stuffed Portobellos

Serves 2

8 oz frozen spinach, thawed and drained of all water
1/4 small onion, minced
1 garlic clove, minced
2 Laughing Cow Spreadable cheeses
2 tablespoons mayonnaise
1 Babybel Light, cut into small pieces (substitute mozzarella or other light cheese)
salt and fresh ground black pepper to taste
10 large shrimp, peeled and deveined
1 tablespoon butter
1 teaspoon sriracha
2 portobello caps

Preheat oven to 375 F

In a medium mixing bowl combine spinach, onion, garlic, cheeses and mayo. Season to taste with salt and pepper. Set aside. In a skillet over medium-high heat melt the butter. Cook the shrimp until just pink, toss with sriracha. Set aside. Place the portobello caps gills side up in a casserole dish. Bake at 375 for 10 minutes. Remove from oven. Top each cap with half the shrimp and half the spinach mixture. Return to oven and bake for a further 15 minutes, or until the spinach is heated through and the cheese is warm and bubbling.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving equals one whole stuffed portobello cap

Calories: 245
Carbohydrates: 15g
Fat: 15g
Protein: 18g

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CORRECTION 6/27: I am a numbskull and forgot to include the tablespoon of butter in my nutritional estimate. Therefore, the new estimate is:

Calories: 296
Carbohydrates: 15g
Fat: 20g
Protein: 18g

I would also like to point out that in omitting the mayonnaise saves 180 calories and 20g of fat, effectively halving the fat content of the recipe. This would make each cap only 206 calories and 10g of fat.

Orange-Ginger Custards

While typically a big fan of custards, I am not a fan of ginger. Fresh ginger, that is. Powdered ginger is quite delicious. My other half, however, is a huge fan of all things ginger. The original recipe calls for a tangerine and ginger combination, which I'm sure would be better than orange.

I originally saw this recipe in the November issue of Vegetarian Times. I bookmarked it because I knew he would like the ginger in it, but like most recipes from magazines it sat on the shelf for the last eight months or so. I decided to finally try it out this week - cleverly waiting until tangerines were out of season. As such I substituted oranges.

The mister said it was quite delicious, and while I found the flavor combination to be less than stellar, texturally it was creamy, smooth, and in all ways outstanding.

I can definitely see this recipe being used as a vehicle for all sorts of flavor combinations.

Cardamom and allspice with fresh figs...star anise and cinnamon...lemongrass and Thai basil...grapefruit and vanilla...



Orange-Ginger Custards
adapted from Vegetarian Times, November 2008

Serves 6

2 cups nonfat milk
zest of 1 orange
1 inch piece of ginger root, peeled and chopped roughly
1/2 cup sugar
2 eggs
supremed orange sections for garnish

Preheat oven to 350°F.

Heat milk, zest, and ginger in medium saucepan over medium heat, until milk’s surface begins to bubble, stirring frequently. Remove from heat, and cool. Strain milk through fine sieve into medium bowl, discarding zest and ginger. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture. Fill 6 4-oz. (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides
of ramekins. Bake 50 to 60 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with an orange section before serving.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

Calories: 119
Carbohydrates: 21g
Fat: 2g
Protein: 5g

Refried Beans

I've always loved refried beans - they're filling and they're tasty - what can be bad about that, right?

As it turns out, refried beans are called refried because they are first cooked, then mashed and fried in lard/fat to give them their characteristically smooth, creamy texture.

Tell me the thought of that doesn't just totally skeeze you out. Beans frying in lard - not my idea of tasty fudz.

I decided that if I was ever going to eat refried beans again I had to develop my own method of making them. Turns out it's so easy that I'm pretty sure a trained monkey could actually do it.

Seriously, no exaggeration needed.

So, next time you've got a hankering for some tasty refried beans to add to your bean burrito, nachos, taco salad, etc. try this instead of loading up at your favorite Mexican joint.

Your arteries will thank you.

Refried Beans

Makes 4 Servings (1/2 cup/100 g)

1 (14 oz) can pinto beans, drained and rinsed
1/2 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon olive oil
1/2 tablespoon chili powder
1/2 teaspoon cumin
kosher salt

Process the onion and garlic in a food chopper/processor until nearly pureed. If you don't have a food processor/chopper, throw on some sunglasses and chop until they're a super fine mince. Heat the olive oil over medium heat in a 2 qt. saucepan until it begins to shimmer. Add the onion and garlic mixture and cook until softened, about two minutes. Add the chili powder and cumin, mixing until evenly distributed. Add the drained, rinsed pinto beans and add enough water to cover the beans. Bring to a boil, reduce heat, and simmer uncovered until water has decreased by half. Mash beans with a potato masher until they resemble your desired level "refried-ness." If still too thin for your liking, let sit over med-low heat, stirring occasionally, until they are as thick as you like. Serve immediately, or store in refrigerator with plastic wrap pressed directly on surface of beans so as not to form a skin.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving - 1/2 cup/100 g

Calories: 81
Carbohydrates:15.5g
Fat: 1.5
Protein: 5g

Monterey Bay Sand Dabs

I must admit after moving to Monterey I was curious about seeing Sand Dabs on menus at nearly every restaurant we visited. A sand dab, after all, sounds less than appetizing. It more conjures up thoughts of gritty shellfish than a mildly flavored, delicate fish.

Sand dabs are flatfish, like flounder, and are indigenous to the Pacific Ocean. They're very popular along the California coast and are considered a delicacy. They're not as popular elsewhere, though after trying them I can only assume it's because they're not available everywhere.

Last night I finally decided to try them out after being convinced by my local fishmonger. Unfortunately the only way I could get them was pre-breaded, but after a little fry in some olive oil and a squeeze of fresh lemon I'm thinking breaded may be the way to go when preparing sand dabs.

I really can't recommend them enough if you happen to be on the California coastline. They couldn't be simpler to prepare and they're so fresh you might as well be catching them yourself (obviously dependent upon where you buy them).

Garden Vegetable Risotto

How often do you travel to a relative or friends, or really any place you aren't free to cook your own meals, and are inundated with cheap, processed foods with caloric contents that negate all your trips to the gym for the last 8 years? I know it happens frequently, and though my family isn't too bad about it, and for some it's due to an infrequent access to reasonably priced produce, I often find myself longing for my own kitchen to whip up something fresh and healthy that won't cause my arteries to cringe in horror.

One place Mr. TA and I frequent is the MiL and sFiL's house in the D.C. area. Blessedly the MiL is just as concerned about putting healthy food on the table as I am, coupled with a palate that commonly outreaches my own. It's a pretty happening place to be.



Last night the MiL was kind enough to whip up a soy and dijon marinated King salmon with a Garden Vegetable Risotto. If there's any other way to taste this much spring in a dreary winter on the Eastern Seaboard I am unaware of it. There's obviously no shortage of root vegetables in the winter, and with the addition of some tail-end-of-the-season zucchini and winter hardy parsley this risotto just screams of warm, breezy days and sunshine on your face.



If winter's already starting to get you down, do not fail to ring in your January with this baby. It will assuredly get you through the bleak, snowy winter to the spring budding trees, fluffy bunnies and sunshine and rainbows.


Plus snuggly puppies.

And unicorns.



Garden Vegetable Risotto

1/2 lb. baby spinach leaves
1 quart chicken/vegetable stock, more if needed
1/3 cup butter
1 onion, chopped
2 carrots, diced
1 leek, trimmed and thinly sliced
2 celery stalks, diced
1 small zucchini, diced finely
1 cup arborio rice
3/4 cup white wine
kosher salt and fresh ground black pepper
1 tablespoon flat leaf parsley, minced, for garnish
grated Parmesan cheese, for garnish

Wash spinach and chop roughly. Heat stock in sauce pan on stove to just below a simmer and keep warm. Melt butter in heavy bottomed, shallow pan. Add onion and cook for 2-3 minutes, or until softened. Stir in carrots, leeks, celery and zucchini. Season with a pinch of salt and some pepper to taste. Cook 5-7 minutes or until nearly tender. Stir in the rice and cook until the butter has been absorbed and looks transparent. Add the wine, and stirring constantly, cook until all has been absorbed. Add in the spinach and the the stock, a ladleful at a time, cooking until absorbed before adding more, until rice is tender and creamy. This should take 20-25 minutes, and do not hesitate to use more stock if needed. Garnish with fresh chopped parsley and grated Parmesan cheese. Serve immediately.

Mexican Lasagna

Have you ever planned on making a meal and found out halfway through preparation that you're missing an integral ingredient? You know, no baking powder for baking powder biscuits or no buttermilk for buttermilk pancakes? How about no tortillas for enchiladas?

Well, I'd planned on making some nice yummy enchiladas for dinner this evening, and right before the final preparation - you know, rolling everything up in the tortilla - I realized that some fiendish little kitchen gremlin had devoured all but three of the tortillas in the refrigerator. Such naughty little gremlins we have...

Exactly how, I ask, can you make enchiladas with only three tortillas?

And, a show of hands please, what would you do? Throw your hands up in despair and order pizza? Throw each remaining tortilla at said kitchen gremlin? Or ingeniously decide to make Mexican lasagna? If you're me, you seriously contemplated option B, but eventually settled for option C.

This actually ended up being muy delicioso if you don't mind me saying. After all, how can you go wrong when blending several fresh ingredients, adding shredded cheese, and baking it, eh?

The key part of this is having outstanding chili powder. I prefer not to use the commercial blends, but in a pinch they'll do. My favorite is a toned down guajillo chili, but really whatever your preference in chili is, it'll work in this application. It's very easy to prepare, especially if you've already got cooked chicken/turkey/beef or vegetables on hand.

It's easily a new favorite in our household. It's easy, it's fresh, it's relatively healthy - how could you go wrong?



Mexican Lasagna

Serves 2, with leftovers

3 flour tortillas, of the 8 in. variety
1 recipe enchilada sauce, or a 12 oz. jar of whatever brand enchilada sauce you like
8 oz. cooked, shredded chicken (I used 3 thighs, baked in the oven at 375 for 25 min)
shredded cheese (Monterey Jack and Extra Sharp Cheddar go together nicely)
black beans
baby spinach leaves
cilantro/fresh coriander
sour cream for garnish

Enchilada Sauce

Makes 2 cups

1/2 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1 tablespoon chili powder
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon kosher salt
2 cups chicken stock

In a small sauce pan over medium heat mix the olive oil, garlic powder, onion powder, cumin, paprika, chili powder, and flour until it is a thick paste. Use a couple tablespoons of the chicken stock to make a slurry with the cornstarch. Add remaining chicken stock to saucepan and mix thoroughly. Add cornstarch slurry and heat to a boil, stirring occasionally. Boil for two minutes, stirring constantly. Remove from heat.

Lasagna

Add the shredded chicken to the saucepan with the enchilada sauce to soak. Cut the tortillas into quarters. In a round, 2 quart casserole dish cover the bottom with about three of the tortilla pieces. Top with 1/2 the chicken, removing from the sauce with a slotted spoon. Cover with torn cilantro/fresh coriander. Layer with baby spinach leaves and shredded cheese. Place another layer of tortilla pieces over the top. Lay the remaining chicken over the tortillas. Top with more torn cilantro and the black beans. Top with more baby spinach leaves and shredded cheese. Put a final layer of tortilla over the top, pour remaining enchilada sauce over the tortillas, and top with remaining shredded cheese. Bake in a 375 F oven for 20 minutes or until heated through and cheese is melted and browned in spots. Top with a dollop of sour cream and some fresh, torn cilantro.

Lettuce Wraps

So, I made these about a month or so ago and I haven't been able to get them out of my head.



I mean, what's better than tender chicken in a sweet-salty-vinegar-y sauce wrapped in lettuce with some fried mung bean threads and carrot matchsticks, right?

Look at this bird, it's like pornography...



Anyways, I stole this as a copycat recipe for some I had at a restaurant with a friend. I'm not going to say which restaurant unless their corporate office calls me up and forces me to. Why, you ask? Because it's shameful...downright shameful. After having had it exactly as the recipe states, I'd definitely tone down the sugar in the sauces. 1/4 cup? My ass! And that's exactly where it goes too. So, I've decided that I'm only going to use about a tablespoon of sugar and I've altered the recipe to reflect that. Hey, I'm just looking out for your health, ok? I'd much prefer enjoying the flavors themselves, not some sugary processed-tasting crap that I can get out of a bottle anywhere. Eww. I'm sure you feel the same way.

It's a fairly time consuming recipe, especially if you're like me and prefer to make each sauce one-by-one. I think it's totally worth it though. It's not mentioned in the recipe, but if I were you I'd definitely go to the extra effort of deep frying some mung bean threads. It really adds a LOT in the way of texture. Also, I nearly doubled the amount of chicken used in the recipe. The sauce recipes make a lot of sauce. I just turned the skillet up on high and poured all the stir-fry sauce in, letting it cook down and get all syrupy, coating the chicken all nice and thick-like. God these are so delicious...

Lettuce Wraps

* 2 teaspoons vegetable oil
* 1 teaspoon sesame oil
* 4 chicken breasts
* 4 scallions
* 1/4 cup minced water chestnuts
* 1/4 cup sliced almonds
* 1 - 2 heads bibb/boston/butter lettuce

Stir Fry Sauce
* 1/4 cup water
* 1 teaspoon cornstarch
* 1/3 cup soy sauce
* 2 tablespoons sugar
* 1/4 cup vinegar
* 1 tablespoon oil
* 2 teaspoons sesame seeds
* 1 teaspoon red pepper flakes
* 1 teaspoon chili oil
* 1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce
* 1/4 cup water
* 3/4 teaspoon cornstarch
* 2 tablespoons sugar
* 1/3 cup vinegar
* 1/4 cup soy sauce
* 1 teaspoon minced ginger
* 1 teaspoon oil
* 1/2 teaspoon sesame seeds
* 1/4 teaspoon minced garlic
* 1 dash red pepper flakes

Peanut Dipping Sauce
* 1/2 cup peanut butter
* 1/3 cup water
* 2 tablespoons vinegar
* 1/2 teaspoon minced ginger
* 1/8 teaspoon crushed red pepper flakes
* 2 tablespoons sugar
* 1/4 teaspoon minced garlic
* 1/2 teaspoon chili oil
* 1/2 teaspoon oil
* 1 tablespoon brown sugar

Stir-Fry Sauce

1. Combine water and cornstarch and stir until cornstarch is dissolved.

2. Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.

3. Bring to boil, then reduce heat and simmer till thick.

Sesame-Ginger Dipping Sauce

4. Combine water and cornstarch into a slurry.

5. Combine the slurry with the other dipping sauce ingredients in small pan over medium heat.

6. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut Dipping Sauce

7. Combine ingredients in a pan over medium low heat.

8. Heat while whisking until sauce becomes smooth.

9. Remove from heat when done.

Chicken Filling

10. Heat 1 Tbsp of oil in a large skillet over medium heat.

11. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.

12. Keep the pan hot.

13. Put chicken back in the same pan over medium/high heat, and add water chestnuts.

14. Heat for 1 minute.

15. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.

16. The sauce should be bubbly.

17. Add the sliced green onions and stir.

18. The chicken is done.

19. Spoon on to lettuce.

20. Serve with the dipping sauces on the side.