jillpickle: I wanted to make a tasty but low fat meal so I got out my old Cooking Light cookbook. Both recipes were fast and easy and turned out well. The crispy shrimp taste rich and buttery and the polenta and sauce compliment each other. For the mushroom sauce, I deviated from the recipe and added a whole can of chopped tomatoes. I ended up with too much liquid in the sauce as a result so I just let it simmer and cooked most of the liquid off. I think the sauce is more flavorful as a result. I also added ‘tame’ portobellas instead of the ‘wild’ shiitake mushrooms which we couldn’t find. Asparagus roasted in the oven completed a yummy meal! Here is the Shrimp recipe;
Lemon Garlic Shrimp
Prep: 10 minutes Cook: 15 minutes
1 ½ pounds medium shrimp, peeled and deveined
½ cup breadcrumbs
3 Tablespoons finely chopped parsley
1 teaspoon grated lemon rind
¼ teaspoon salt
3 large garlic cloves, minced
2 Tablespoons fresh lemon juice
4 teaspoons olive oil
- Preheat oven to 400 degrees.
- Coat 4 individual gratin dishes or 1 large one and place shrimp in.
- Combine breadcrumbs and next 4 ingredients in a bowl; stir in lemon juice and oil. Sprinkle bread crumb mixture over the shrimp. Bake for 15 minutes at 400 degrees until shrimp are done or breadcrumbs are lightly browned.
Matthew: This is, by far, the tastiest and healthiest recipe I’ve made in a long time. It is a mixture of brown rice, lentils, and green beans with a sauce (or pistou, as it’s called) made of walnuts, mint, basil, lemon juice, garlic, and olive oil. I found the recipe on the Sprouted Kitchen blog and made a few adjustments based on what ingredients I could find. The recipe calls for asparagus, which I’m sure would have been good, but green beans were on special, so I decided to use them instead. I also substituted brown lentils for the black beluga lentils which I couldn’t find anywhere in the city of Madison (I went to three different grocery stores!). But the dish turned out great with what I used. The combination of hearty grains, slightly-crunchy green beans, and a herb/garlic mixture lead to a very satisfying meal. I would definitely make this again.
jill pickle: I needed to make a dessert for a school meeting. Our school meetings tend to be pretty stressful especially when we talk about caseloads and upcoming numbers for next year. So I thought I’d make something with chocolate. This recipe is REALLY easy and had great reviews!!!
Matthew: I’ve made recipes with other kinds of lentils before, but never with red lentils. I had the idea to make a curried soup with them after seeing a friend at work having a store-bought version. I sort of made up my own recipe, looking at a few online recipes, like this, to get ideas. I started by sauteing a bunch green onions (only the white parts) in ~1 tablespoon olive oil for a few minutes before adding 1 large clove of garlic, minced. After about a minute, I added a heaping teaspoon of hot curry powder and 1/2 teaspoon of turmeric. Then, I added a quart of chicken stock, a quart of water, and 2 1/2 cups of rinsed red lentils (rinsing is apparently very important). I brought it to a boil and let it simmer for ~45 minutes. Towards the end, I added some salt and the green part of the green onions. To thicken the soup, I ladled a portion into the blender and pureed it. I thought it turned out very well. It’s nice and spicy with the curry powder. Now, I just need some good bread to eat with it.
Bill: Ok, so I decided to make fish one more time on the grill. This time I did use salmon and was it good. I used the Basic Barbecue Rub from “How to Grill” by Steven Raichlen. Katie, thanks for giving me this book! I also added a few onion flakes on the salmon before putting it on the grill. This version of salmon is just as tasty as the one that I make with Sweet Baby Ray’s barbecue sauce. We also grilled asparagus which turns out great on the grill. An excellent meal!
Bill: I wanted to make some fish on the grill and decided to try this recipe. I followed the recipe somewhat but not exactly. To start with I mashed up an avocado and mixed it with 2 tablespoons of Hellmann’s canola mayonnaise. I used half of this mixture the first night and put plastic wrap over the mixture to save half for the second night. I actually didn’t use salmon, but substituted tilipia and fresh cod for the two nights of grilling. I used the gas grill and a special grid that keeps the fish from falling through the regular grid. I lightly seasoned the fish with a barbecue rub before grilling. I also toasted the whole wheat buns on the grill. The end result was a very good sandwich which Jill and I really liked. I’ll definitely make this recipe again maybe next time with salmon.
Katie: Since Flori was at his parents’ house last week, I wanted to make something special to welcome him home. Pizza is always a good bet, but I didn’t want to make something I’d already made before. I felt like trying something with roasted peppers and found this recipe for Roasted Pepper Pesto-Tomato Pizza from Cooking Light. I used this recipe for Whole Wheat Pizza Dough, which makes 2 pizza crusts. I doubled the sauce recipe and topped the pizza with tomatoes, yellow and red bell pepper strips, and cheese. The pizza turned out great! I had never tried making pesto before, but the sauce was pretty easy to make and tasted delicious. I used our immersion blender to make it, and Flori didn’t even notice that it included 2 cups of basil leaves. I would definitely try this sauce again, maybe next time with a different crust or other toppings, such as shrimp.