PINEAPPLE FRIED RICE

THAI PINEAPPLE FRIED RICE

The recipe

Serves 4

• 2 tablespoons canola oil
• 2 shallots, minced 
• 3 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 red chili pepper, minced
• 1 small red bell pepper, minced
• 1 large omega-3 egg, beaten with 1 teaspoon of cold water
• 3 tablespoons gluten-free vegetable broth
• 3 tablespoons Thai Fish Sauce  or gluten-free tamari
• 3 cups cooked brown rice
• 1 cup of fresh pineapple, cut into medium dice
• 8 medium-sized fresh, raw shrimp, peeled and devained, leave the tail on
• 1 chicken breast, cut into large dice
• 1/4 cup frozen, organic baby peas
• 1/4 cup fresh cilantro, minced

Heat one tablespoon of the oil in a pan large enough for all the ingredients.  Add the shallots, garlic, peppers, and ginger and stir-fry until fragrant and tender, just a minute or two.  Set aside.

Heat the other tablespoon of oil in the pan and pour in the egg mixture.  Let it cook through.  Do not stir.  You can gently flip it to lightly brown both sides.  Slip it into a plate and cut it into slender lengths. Set aside.

Put the meat and seafood into the pan and cook gently until they are almost cooked through.  Then add the broth, fish sauce and other seasonings, reserving the cilantro until later.  Continue to stir fry.  Add the peas.

Next add the brown rice and the pineapple and continue to stir-fry to mix all and heat through.

Plate the Thai Pineapple Fried Rice and sprinkle it with the fresh cilantro before serving.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

LINGUINI WITH CLAMS, Aromatics and Cream

Marlith, Wikipedia,

Recipe serves four

• 3 lbs. fresh clams, be sure all shells are tightly shut
• 4 cloves of garlic, peeled and crushed
• 2-3 tablespoons fresh parsley, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium white onion, diced
• 2 tablespoons of fresh, lightly salted butter
• 2 tablespoon of extra virgin olive oil
• 1 cup of Organic Valley Cream, it's gluten-free
• 1 fresh lemon, juiced
• 1/2 cup dry white wine
• freshly ground black pepper
• 1 bay leaf
• 16 oz. quinoa linguini, which is 1 1/3 packages

Wash clams well under running water. In a large saucepan, put the clams, white wine, bay leaf, and crushed garlic. Turn the heat on high, cover the pan, and cook for eight-to-ten minutes.  Steam the clams until they have been opened. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and reserve one cup of the clam liquid. Discard the bay leaf. Saute the aromatics (carrots, celery, onion) in the butter and olive oil in a large saute pan for two-to-three minutes. Add the cream and the clam juice and bring to a gentle simmer. Season with the black pepper and lemon juice.  Toss with cooked pasta which you have drained well and lightly rinsed.  Plate the pasta on a serving dish and sprinkle with parsley.

Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

OMELET with Shrimp and Goat Cheese

Courtesy of US Dept.
of Health & Human Services

Shrimp & Goat Cheese Omelet

The recipe

Serves one

• 2 tablespoons olive oil
• 3 omega-3 eggs, whisked
• 2 cooked shrimp, large dice
• 2 tablespoons red onion, grated
• 1 small clove garlic, finely minced
• 1 scant handful of baby spinach leaves, washed
• 1/8 cup of cooked mushrooms
• 1/8 cup of tomato, diced
• 1 tablespoon fresh parsley, minced
• 2 pinches of Herbes de Provence
• sea salt, to taste
• cracked black pepper, to taste
• 2 tablespoons soft French goat cheese, crumbled

Put one tablespoon olive oil in a small omelet pan.  Sauté the onion and garlic, being careful not to burn the garlic. When they begin to soften, add the spinach, tomato, mushrooms, and parsley and simmer gently until the spinach is cooked and any liquids are almost evaporated. Toss in the shrimp and stir well.  Turn this mixture into a dish and add the second spoonful of oil to the pan.  Warm the oil, and then pour in the eggs.  Keep the heat on medium.  Put the shrimp mixture on top of the eggs and sprink with salt, pepper, and herbs.  Top with the goat cheese.  Cover the pan for a minute or two to help the eggs cook through.  Then, using a large spachula, flip one half of the omelet over onto the other.  Turn the omelet onto a plate.  Brush the top with a bit of oil, butter, or buttery spread.  And voilá.

Bon Appétit!


Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

GARIDES SAGANAKI, Shrimp baked with feta and tomatoes

Photograph courtesy of Barbara Stone.

"How simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. All that is required to feel that here and now is happiness, is a simple heart." Nikos Kazantzakis, Zorba the Greek

Ah, well . . . We can't hear the sea from my little apartment. We can catch its scent though in the plump, sweet shrimp I got on sale at Whole Foods. That's the only time I buy shrimp - if at all - when it's on sale. Sweet coral-colored shrimp, deep red tomatoes, and salty white feta. What could be better than this classic Greek dish, garides saganaki, a glass of cool white wine for my guest, some briny black olives, a simple salad, and a simple heart? Happiness. Heaven.

GARIDES SAGANAKI, Wheat-and-Gluten Free
This recipe
Serves 2-3 people

• 3 tablespoons olive oil
• 1 medium yellow onion, rough chop
• 2 cloves garlic, minced
• 1 pound of medium-to-large sized shrimp, shell and devein, rinse and pat dry
• 1/4 cup brandy
• 1/4 cup white wine
• 14 oz. can crushed tomatoes
• 1 teaspoon tomato paste
• 1/2 teaspoon dry oregano
• Pinch of red pepper flakes
• 3/4 box of gluten-free pasta shells
• 3/4 pound of feta, crumble
• 1/4 fresh Italian parsley, minced

Brown the onions in the oil in the bottom of a Dutch oven. Add the garlic when the onions are almost ready and then add the shrimp. Stir to the shrimp begins to turn color and is almost cooked through. Pour on the brandy - carefully - light it and burn it off. Remove the shrimp from the pan and set it aside.

Add the crushed tomatoes, the tomato paste, white wine, the oregano, and red pepper flakes to the pan and stir to mix well.  Allow to simmer and thicken for about 25 minutes.

Preheat the oven to 425° while the sauce is thickening. Prepare the pasta al dente and drain. Set aside. You can mix it with a bit of olive oil to keep it from sticking together.

When the sauce is ready, spoon some into the bottom of a 8" x 8" baking pan. Mix the shrimp and past and place the mixture in the pan. Top with the sauce and then the feta and sprinkle with the minced parsley.

Bake for 25 minutes until it is heated through. Allow to sit for five minutes or so before serving.

Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.