Miami Momma » recipes

Cucumber shrimp salad

admin — Tue, 15 Mar 2011 00:43:11 +0000

Today, I sat down to enjoy my meal. I used a chair and a table, and there was no Hulu, no TV, no papers and no computer. I was so excited to taste my food, I couldn’t even wait to let it marinate. A little food deprivation and extremely limited choices allow us to become creative and, finally, to enjoy our meal. Perhaps, we all eat too much and have too many choices. Try it, the recipe is below. It’s low calorie and delicious.

Recipe: Sweet & spicy shrimp salad

Ingredients

4 oz. shrimp, steamed and peeled
1 ea. cucumber, peeled, halved and thinly sliced
2 oz. rice vinegar
1 ea. lemon, juice
pinch of salt
pinch of cayenne pepper
pinch of chili pepper
pinch of Ms. Dash garlic & herb
1 Stevia in the raw packet

Instructions

Cut up shrimp into small pieces and toss with the rest of ingredients. You can adjust the spices as you like.

Recipe by on.

Locavore

admin — Thu, 16 Jul 2009 12:23:48 +0000

Weekly share from Annie's

Apparently it is now an official word – Locavore (Merriam Webster added it this year.) Myself – I don’t really think I am a True Locavore. Yes, I belong to a local organics buying club and source all my fruits and veggies only through there. But living in Florida, summers would be really boring trying to survive off Florida bounty.

Anyone living in South Florida can tell, trying to find a CSA is impossible. Maybe for people that live down there in Redlands and Kendal is fine, but for us folks more up north – there isn’t anything. The movement itself is bringing the light to this issue. Maybe that’s why Annie’s Buying Club started: to help people like us that want to do the right thing but can’t. In order to be a locavore there have to be farms. Around me, farms used to be here 10, 20, 30 years ago everywhere and plenty. Now, we are laying down in front of bulldozers in order to stop housing development in Everglades.

I am glad that someone like Annie cam around and started this club: putting in her knowledge, her time and her money to bring us all together for such a noble and healthy cause.

My urge to everyone living in South Florida and the Keys, go to www.anniesbuyingclub.com, read up and sign up. The shares are beautiful, the price is way cheaper than in leading organic supermarkets, and you can be a part of civic movement that is sweeping USA.

Saffron Roasted Corn Bisque

admin — Tue, 14 Jul 2009 13:18:44 +0000

Fresh corn

I am a member of an organic fruits and vegetables buying club. Somtimes, it forces me to use veggies in creative ways in order to avoid spoilage. Not sure if all of the sudden I eat less veggies (hello, what kind of vegetarian am I?) or I am just so used to salads, that I let everything else go to waste.

The following recipe was born out of my love for soup and the need to use corn. I am tired of corn on the cob, of fresh corn in a salad. So here is an easy and creative way to use up whatever fresh sweet corn you have in your fridge.

Recipe: Saffron Roasted Corn Bisque

Ingredients

4 ears of corn, cleaned
2 leeks, sliced
1 Tbsp. olive oil
2 potatoes, peeled and cubed
1 container of saffron
4 cups of vegetable stock
Salt and pepper TT

Instructions

If you have a grill, fire it up and roast your corn ears until nicely browned. Or use your oven. Let it cool. When cool enough to handle, slice the corn of the cob into a separate bowl.
Roasting corn
Heat olive oil in a heavy medium size stockpot. Add leeks and saute until softened. Add corn, saute for 1 minute.
Sauteing leeks
Add potatoes, vegetable stock and bring it to boil. Bring the heat down to simmer and add saffron. Cover the pot and let simmer for 15-20 minutes until potatoes are ready.
Grilling corn brings out sweetness
Remove pot from the heat and use an immersion blender to puree the soup to an even consistency. Season with salt and pepper. Serve.

Cooking time (duration): 30

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Gluten free

Number of servings (yield): 6

Meal type: lunch

My rating: 5.0 stars

Recipe by on.

Roasted Red Bell Pepper and Mushroom Risotto

admin — Mon, 08 Jun 2009 08:02:33 +0000

Recipe: Roasted Red Pepper and Mushroom Risotto

Ingredients (8 portions)

2 Red Bell peppers
4 tsp. olive oil, divided
1 tsp. butter
2 medium red onions, chopped, divided
1/2 lb. baby portobello mushrooms, sliced
1/2 cup dry white wine
4 oz. cream
3 cups arborio rice
4-6 cups mushroom broth
1 cup shredded Parmesan and Pecorino cheese

Instructions

Roast red bell peppers in the oven, until nicely browned. Place them for another 15 minutes into a zip lock bag. Later, remove skins and place into a mixer.
Roasting bell peppers
Heat 2 tsp. of olive oil in a heavy sauce pan. (I do not like to use non-stick since you will be browning mushrooms and will need the flavor.) Saute one onion until soft and add mushrooms. Mushrooms should become soft and browned, and you will see some sticky residue on the bottom of the pan in about 10 minutes.
Baby Portobello mushroom
Add white wine and scrape the bottom to release all that yummy goodness. Add 2 oz. of cream, stir and remove from heat.
Place mushroom mixture and red bell pepper into one bowl and either use a mixer or an immersion blender to mix everything together until a nice sauce forms. Taste and add salt, pepper and more the rest of the cream. Set aside.
Heat 2 tsp. olive oil in a heavy bottom wide saute pan and add chopped onion. Cook 1-2 minutes and add rice. Saute for another 5 minutes until rice is fragrant and a little darker (don’t burn it!)
Start adding mushroom stock 1-2 soup ladles at a time. Don’t add too much in one time, since you are not making a soup! When the liquid is almost absorbed, add a few ladles more until your rice is thoroughly cooked. (You can add a glass of white wine to enhance the flavor)
When rice is ready, stir in prepared pepper and mushroom mixture, then add shredded cheese. Taste and season. You are ready to enjoy!

Cooking time (minutes): 60

Diet type: Vegetarian

Meal type: dinner

CulinaryTradition: Italian