French-Style Shrimp Salad

Vinaigrette

6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
2 tbsp vinegar
2 tbsp extravirgin olive oil
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
Pinch of salt

Direction
1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 8 ingredients and process until well blended.

Salad
2 lbs large shrimp, peeled and deveined
6 small red potatoes
1/2 lb green beans or snap peas
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup slices red bell pepper
cherry tomatoes, halved
1 (14 oz) can quartered artichoke hearts, drained
2 tbsp capers

Direction
1. To prepare salad, combine 2 tbsp vinaigrette and shrimp in a large ziploc bag; seal. Marinated in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add peas/beans to pan; cook 2 minutes or until they are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4 inch slices; set aside.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag; discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until done.
4. Combine red potatoes, peas/beans, tomatoes, artichoke hearts, and red pepper in a large bowl. Add the remaining vinagrette, tossing gently to coat. Place lettuce on a serving plate. Arrange vegetables and shrimp over lettuce. Sprinkle capers. Serve.

Mushroom Stuffed w Spinach Artichoke Dip

About a month ago, the University of Arizona College of Pharmacy hosted a Top Chef competition. It was a great event. Although I didn't win, I thought that my appetizer did a great job among it's competitors.

Ingredients

2 packages (10 oz) Frozen chopped spinach, drain & squeezed dry
1 package Knorr's leek or vegetable soup mix
2/3 cup Light mayo
1/2 package (4 oz) Fat-free sour cream
8 oz Water chestnuts, chopped
1 can (14 oz) artichoke hearts, chopped
1 tsp Sundried tomatoes, minced
1 cup Parmesan, grated
Dash Worcesteshire sauce

26 large portabella mushrooms, cleaned with stems and gills removed

Direction

1. Preheat oven to 350 degrees.

2. Combine first 9 ingredients in a bowl. Spoon a tablespoon of dip onto the mushrooms. Place on muffin baking sheets and bake for 15-20 minutes.

Curry Chicken Salad

It's only the first week of May and it's getting up into the 90's here in Arizona. On top of everything else the winds are blowing and amplifying my allergies! Hate it. I hate it! The heat kills my appetite and the allergies kill my sense of taste and smell. Enough complaining. This dish has helped me overcome the obstacles that Arizona's spring has thrown at me. Light and cool chicken salad plus spicy curry to liven my appetite and taste buds. :)

Ingredients
2 cooked skinless, boneless chicken breasts halves, chopped
3 stalks celery, chopped
Handful of red grapes, halved
1/2 cup low fat mayonnaise
3 tsps of curry powder
(May add some 1 tsp dijon mustard and sliced almonds if preferred)

Directions

1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry. Add the grapes to the mixture last. Serve on top of greens as a salad with whole wheat Wasa crispy flatbread or as a sandwich. ENJOY!

Spring Roll with Peanut Sauce

Have you ever tried Vietnamese food? OHH OHH OHHH... So fresh and so delicious. My favorite Vietnamese restaurant in Tucson has to be Miss Saigon. I love so many of their dishes but the one that is absolutely my favorite is the spring roll. I made this once with Blake but the important element that we were missing was mastering the peanut sauce. We once asked Miss Saigon for the recipe but they said that it was a secret. But after about half a year, I think I am close to unlocking the secret. ;)

Peanut Sauce

1/4 cup Peanut butter
1 tbsp Hoisin sauce
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1 tbsp Granulated sugar
1/2 tbsp Garlic, minced
1/2 tbsp Chili sauce (optional if you like spicy)
1 Lime, juiced
Water

1. Mix all the ingredients together in a bowl. Add water to thin the sauce.

Spring Roll
1 Cucumber, sliced into thin strips
1 Carrot, sliced into thin strips
Cilantro
Basil
Lettuce
Your choice of:
Shrimp (halved), Imitation crab, Deli chicken
Rice paper

1. Boil water. Remove from heat. Briefly dip the the rice paper in the hot water. Remove from water and place on a flat surface.

2. Carefully arrange the other ingredients onto the rice paper leaving an inch around to roll the paper. (It take a lot of patience and practice)

3. Dip with peanut sauce and enjoy.

Ratatouille with Tofu

Ingredients
Olive oil
1 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh basil
2 teaspoons minced garlic
2 cups diced eggplant
1 cup diced zucchini
1 cup chopped plum tomato
1 cup parsley leaves
1 cup basil leaves
1/2 cup chopped green onions
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions
1. Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add carrots to pan; saute 6 minutes. Add onions, basil, and garlic; saute 4 minutes. Add tofu, eggplant, and zucchini; saute 4 minutes.
2. Combine parsley, basil, green onions, and olive oil in food processor.
3. Add pesto and tomato sauce to ratatouille.
4. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir salt and pepper.

Guacamole

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic

Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.

Rosemary Dumpling Chicken Soup

Soup:
4 cups fat-free, less-sodium chicken broth
3 cups water
1 lb chicken drumsticks, skinned
1 lb skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrot
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt

Dumplings:
1 1/4 cups all-purpose flour
1 tablespoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg, lightly beaten

1. To prepare the soup, combine first 5 ingredients in a large dutch oven over medium-high; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

2. Heat oil in pan over medium-high heat. Add carrot, celery, onion, and garlic; saute 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Keep warm.

3. To prepare dumplings, combine flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

4. Add chicken to broth mixture; bring to a simmer over medium-high heat. Drop dumpling dough, 1 tablespoon per dumpling, into chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with pepper.