Beet Salad

December 29, 2012 by 2 Comments

Do you like beets? Most would answer a big fat NO! This is very surprising to me given their natural sweetness. My unofficial research leads me to believe this could be the result of  people having beets out of a can, instead of fresh beets.  Others may have preconceived thoughts that beets will not taste good.  Let me be the first to introduce you to this traditional Moroccan beet salad recipe.  I really think it will win you over.  If so, let me know!

According to Encyclopedia Britannica Online, “The sugar beet is second only to sugarcane as the major source of the world’s sugar.”

Ingredients

  • 4 medium size beets (1 1/5 lbs)
  • 2 eggs sliced
  • 2 tablespoons parsley
  • 2 tablespoons diced onion
  • 1 garlic clove minced
  • salt & pepper to taste
  • 1/4 teaspoon cumin (optional)

Vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon of Grey Poupon
  • dash of salt & pepper

Directions

Mix the sliced beets in a bowl with remaining ingredients, vinaigrette, seasoning to taste with salt and pepper. Cover and refrigerate at least an hour before serving.

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Shrimp Pasta with Sun-Dried Tomatoes & Capers

December 23, 2012 by 2 Comments

This dish is my go to meal when I don’t feel like cooking or just don’t have the time.  One of the biggest challenges that I hear from working mothers, and fathers is managing work and home life.  Providing our families with a home cooked meal is something we all work hard to do.  I can hear my single girl/guy friends saying “What about us”, yes, you too can enjoy this fab meal, and the leftovers taste even better the next day.

I’ve combined pasta with one of my all time favorites “Sun-dried tomatoes” and capers; the added lemon compliments the shrimp nicely.  A few tips:  I personally like to rinse the capers in a small colander to control the amount of salt in my dish.  When it comes to the sun-dried tomatoes, unless they are packed in oil, they need to be re-hydrated before use.  This is done by setting the tomatoes in a bowl of boiling water, and letting them sit at room temperature for 30 minutes.  The biggest time saver is buying shrimp that has been peeled and deveined.  If its on sale do not pass this up.  Hope this becomes one of your go to dishes, like its been for me!

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup white wine or broth
  • Juice of 1 lemon
  • 1 pound of pasta
  • 1 pound shrimp, peeled and deveined
  • 1 cup sun-dried tomatoes, diced
  • 2 shallots, diced
  • 4 garlic, minced
  • 1/3 cup capers
  • Salt & Pepper to taste

Directions

Heat a pan on low to medium heat and add 1 tbsp of olive oil, shallots and garlic.  Let this cook for 5 minutes, until the shallots become translucent.  To keep the garlic from burning, stir continuously or be sure to keep an eye on your mixture.  Another option is to wait until the last minute to add the garlic to the pan with the shallots.  Add the sun-dried tomatoes, capers, white wine (or broth) and lemon juice to the pan.  Stir to combine all ingredients.  After 2-3 minutes or once you see the liquid start to simmer, add the shrimp and season with salt/pepper to taste.  Be sure to spread your mixture in an even layer in the pan.  Saute until the shrimp turns pink, no more than 4 to 5 minutes, stirring often.  Turn off your heat, add remaining olive oil, butter and cooked pasta.  Toss well, and serve.

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Fruit Smoothie – Acai Berry

August 1, 2012 by 1 Comment

I’ve been drinking this fruit shake faithfully for the past two years.  The list of ingredients has changed over time, but I feel that I’ve found my Fab 5.  At one point, I was spending over $25 a week on fruit.  I had to scale back and make sure I was spending my money on the best ingredients.  I’ve used every fruit and juice imaginable, from Pomegranate to Goji Berries, not a personal favorite.  I really do feel that you can customize this to your personal preference.  Also, adding fruit in season is a great way to save and mix it up.  My biggest tip is to make this ahead and store in juice containers (see pic below).  This will allow you to grab and go in the morning.

I can’t remember the last time I’ve been ill or even had the common cold.  This really does the body good!  If you have an off week and eating poorly, this will compensate for your bad eating habits.  Your fruit shake will definitely be a conversation starter at work, as it’s been for me.  I can’t tell you how many times I’ve said what’s in my shake and have even brought in samples.  Join the fruit shake band wagon and give this a try!

Ingredients

2 bananas
2 apples
1 bag of berry blend frozen fruit
1 pack of Acai Berry Puree – Unsweetened
2 cups of orange juice

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