Monday, May 31, 2010
Memorial Day and more!
Happy Memorial Day to all! This week is different than most because of the holiday, so we did our cooking yesterday and are cooking out today. We hope you enjoy your holiday and time spent with family and friends.
We wanted to make something fun for the kids so we thought we would make Ice Cream Sandwiches...we tried to keep them healthy with fat free ice cream but OMG what a mistake that was....TOTALLY GROSS! We used flat chocolate wafer cookies and Neapolitan (fat free) ice cream and ended up using only the strawberry and vanilla ice cream because the chocolate tasted like dirt.
Last week we made the Tuna Salad and it was so light and refreshing that we wanted to keep with that flavor. We made Smoked Salmon Quiche and Quinoa Salad. We have chicken marinading for our Teriyaki Chicken Skewers and will have Lemon Pea Risotto as a side dish later in the week. We will post photos of the chicken and risotto when we make them.
Smoked Salmon Quiche
1 pie crust
1 1/2 cups smoked salmon, flaked into bite size pieces
3/4 cup half and half
3/4 cup milk
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 green onions, chopped
1 tablespoon flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Partially bake pie crust in a 400 degree oven for about 7 minutes, covered in foil plus an additional 10 minutes uncovered. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. In as small bowl combine cheese, flour, salt and pepper. Stir into egg mixture and pour into baked pie crust. Reduce oven to 325 degrees and bake quiche 45 minutes or until a knife inserted into the center comes out clean. Cool for 5 minutes. Cut into wedges and serve immediately.
Quinoa Salad with Shrimp, Asparagus, Fresh Corn and Herb Lime Vinaigrette
2 cups water
1 cup red quinoa
1/2 lb asparagus
1 ear fresh corn
1/2 red bell pepper
1/2 cucumber (about 5 oz)
12 oz U31-40 shrimp, cooked and peeled (about 25 pcs.)
Herb Lime Vinaigrette Recipe
2 oz fresh lime juice (about 2 fresh limes)
1 shallot, minced
4 oz extra virgin olive oil
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
salt and pepper to taste
1. Rinse and drain the quinoa in a fine mesh strainer. Combine the 2 cups of water and the quinoa in a 2 qt. sauce pot and bring to a boil. Cover, reduce the heat to low and cook until all the water is absorbed, about 15 minutes. The grain should be soft and the germ should be visible. Spread out on a baking sheet to cool.
2. To cook the asparagus and corn, bring a large pot of water to a boil. Cut off the tough ends of the asparagus (cut about 2 ” off the bottom of the spear). Have a large bowl of ice water ready. Cook the asparagus spears in the boiling water for 2-3 minutes and then using tongs or a slotted spoon, remove them from the water and plunge them into the ice water to stop them from cooking. You want the asparagus to be tender-crisp. In the same boiling water cook the ear of corn for 5 minutes and then put it in the ice water too.
3. Cut the asparagus on the bias into 2″ pieces. Cut the corn off the cob and separate the kernels. Cut the red bell pepper into julienned strips, about 1/4″x2″. Peel the cucumber, cut into 2″ sections and then into 1/4″ strips.
4. Juice the limes, mince the shallot, and chop the herbs. Whisk together the lime juice, shallots and olive oil. Add the fresh herbs and season with salt and pepper.
5. Put the quinoa, vegetables, and shrimp into a large bowl. Add all of the dressing and combine. Taste, check for seasoning and adjust as needed.
Teriyaki Sesame Chicken Skewers
* 30 (8-inch) bamboo skewers
* 15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
* 6 tablespoons sesame oil
* 1/4 teaspoon minced garlic
* 1 lemon, juiced
* 1 tablespoon sugar substitute (recommended: Splenda)
* 2 pounds boneless, skinless chicken thighs
* 1 tablespoon sesame seeds, toasted
* 1 cantaloupe half filled with melon balls, optional
Soak bamboo skewers in water for 1 hour to keep from burning later.
Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F.
Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
So since today is a Holiday we are going to make Ribs, Corn on the Cob and my mom is bringing pasta salad and dessert. We will post pictures of our fabulous cook out later today or tomorrow. We will also post our recipes for the Teriyaki Chicken and Risotto later in the week when we cook them and have some pretty pictures for you.
We hope you all have a great holiday ~ HAPPY SUMMER!