I was watching The Food Network at work the other day and Giadi was making this dish with her mom. It looked good so I made it last night and it’s simple to make and tasty.
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben’s
- 3 1/2 cups chicken stock
- 2 tsp kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and de veined
- 1/2 cup lemon juice (about 2 lemons)
- 1 TBS hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
I found this unusual chili recipe in the Jan 2003 issue of GQ magazine. Titled “A Big Bowl of Love” and it truly is. Article by Terry Sullivan; he says he received the recipe from his accountant, Liz. Thank you Liz!
- 1 or 2 slabs baby back ribs, seasoned with salt and pepper
- 2 large white onions, diced
- 1 large bunch celery, diced
- 1/2 cup olive oil
- 2 cans (28 oz) whole tomatoes
- 1 can (28 oz) tomato sauce
- 1 can (40 oz) kidney beans, puree
- 1 palmful cocoa powder or 3 to 4 oz chocolate syrup
- 2 palmful chili powder
- 2 tsp each salt
- 1 tsp pepper
- 1/2 tsp cinnamon
- 1 tsp brown sugar
- 8 to 10 shakes Worcestershire sauce
Partially precook ribs in a 450 degree oven for 45 minutes. Meanwhile, saute the onions and celery in olive oil for 10 minutes. Add the remaining ingredients. Cook for 30 minutes or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections and add to the pot. Cook over medium heat for several hours stirring occasionally.
This is a recipe from one of my favorite chef’s, Jamie Oliver. Very simple yet so tasty. No measurements given because you just add to taste and depends on how many carrots you are cooking.
- Olive Oil
- Pinch of cumin
Parboil the carrots for 10 minutes while heating the oven to 400F, place the drained carrots on a roasting sheet and squeeze the clementine over them, toss with the remaining ingredients and cook for 50 minutes.
I have been an on and off vegetarian my entire life. Starting at age 11 and trying at least 5 times since; my most successful stint being for 5 years. As you can tell by my recipes, I have given up on the vegetarian way of life. However, I would love to share a few recipes I use to eat as a vegetarian. This was one of them. Found in Vegetarian Times magazine, Jan 2006 issue.
- 8 ounces Portobello mushroom caps (about 4 medium), stemmed
- 2 TBS pine nuts
- 1 TBS olive oil
- 4 green onions (white and pale green parts), thinly sliced
- 1 clove garlic, minced (1 tsp)
- 1/2 lb fresh spinach, stemmed and coarsely chopped
- 4 slices country bread, 1/2 inch thick, lightly toasted
- 3/4 cup shredded smoked mozzarella
Preheat oven to 400F, wipe tops of mushroom caps. Using spoon, remove gills from inside caps and discard. Cut caps in quarters and thinly slice.
Toast pine nuts in large non-stick skillet over medium-high heat, stirring often until golden and fragrant, 1-2 minutes, transfer to a bowl.
Heat 1/2 tbsp oil in same skillet over medium heat, add mushrooms and green onions until mushrooms begin to soften, 4-5 minutes, season with salt and pepper, transfer to a bowl.
Add remaining 1/2 tbsp oil to skillet and heat over medium heat, add garlic for 15 seconds, add spinach and toss until wilted, 2 minutes, remove from heat and add mushroom mixture, stir in pine nuts and toss.
Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella. Bake 5 minutes or until cheese melts.