Hearty shrimp soup

I often find myself making a dish just so I can clean my fridge from leftover ingredients that I had used during the week. This time I had half a bag of baby spinach, a few portabella mushrroms and a very ripe tomato so I added some shrimp to them and made this hearty soup.

Directions:

Heat 2 tbsp of olive oil in a pot and add one chopped shallot, once the shallot starts to wilt add slices of mushrooms and stir until tender.

Add one chopped tomato and spinach, salt pepper and half a bouillon cube ( I use Knorr) and stir until the spinach reduces in volume.

Add the shrimp and allow it to absorb the flavor from the mixture (about 2 minutes) before you add water
and cover. Let your soup simmer for 10 minutes.

you can add more ingredients if you want to make a big pot of soup; I only made 2 bowls.

Tip: instead of adding water, add tomato sauce and just a little water and let it simmer and you will transform this soup recipe to a delicious pasta sauce.

Moroccan style chicken with potatoes

Contrary to common belief moroccan food is not spicy, it's rather well seasoned when prepared the right way.
This dish is a very good example of that; it's well seasoned without being overwhelming. I cook it in a pressure cooker to save time but it can be prepared in a regular covered pot.

The directions are going to be a little long but that's because I am trying to go into more details when explaining this dish and giving lots of tips.

Directions:

Cut your chicken into 4 quarters or if you bought it already cut up just wash it.

Tip 1: I have a special way for cleaning chicken that I learned from my mom (doesn't apply to skinless chicken) If you've ever smelled a raw chicken you've probably noticed that it doesn't smell great (especially the skin) so to get rid of that smell (this improves the overall taste) I first wash it under running water and then put it in a container and pour some lemon juice over it, I rub the lemon juice all over it and then I sprinkle it with salt and rub it in circular motions (think exfoliating massage for chicken LOL) rinse the chicken thoroughly under running water and now you're ready to cook it.

In a big bowl, mix some chopped fresh cilantro (about 2 big tbsp for one chicken) add 2 minced garlic cloves, paprika, salt, pepper, half a bouillon cube (I use Knorr brand), 1/2 tsp minced fresh ginger and 3 tbsp olive oil add the chicken to this mixture and rub it very well. You can keep it in the fridge overnight to soak up the marinade or cook it right away.

Tip 2: Fresh ginger gets spoiled within a few days of purchase and if you don't use it in too many recipes, you will find that most of it will end up in the trash. When I buy my ginger I wash it, cut it in pieces of about 2 inches, put it in a ziploc bag and keep it in the freezer. All I have to do is get it out and grate it on the cheese grater while still frozen.

Heat your pot and add the chicken and marinade to it, let the chicken brown lightly on all sides while making sure that you don't burn your marinade so you need to use your wooden spatula to stir the bottom of the pot. Add 2 medium oninons cut in thin slices and allow them to wilt while you stir from time to time (keep the pot uncovered up to this point) you can add 1/2 a preserved lemon and some olives if you like (I do) and water (depending on quantity and cooking vessel) cover and cook until chicken is tender.

Tip 3: Preserved lemons can not be replaced by regular lemons (too bitter) these are a very moroccan ingredient that is commonly used with chicken but can also be used with meat dishes. I don't make my own I just ask anyone who's going to Morocco or coming to visit to bring me a jar as a gift (I wait for them to ask me what I want them to bring me back of course) they give this very speicial flavor to chicken but your dish will still taste delicious even if they're not used.


I steam my potatoes in the steaming basket that comes with my pressure cooker while the chicken is cooking and just take them out about 15 minutes into the cooking (potatoes cook a lot faster than chicken).

Tip 4: You can cook your potatoes in the sauce; this is actually the common way of making this dish. Add your potatoes when you see that the chicken is half way done and let them finish cooking together.

Uncover to reduce the sauce.

Serve your moroccan meal with some bread for soaking up the sauce!

Coconut snow balls

I made my coconut snow balls again!
You can find a link to the recipe here. I use the same base as the almond cookies and I roll them in warm apricot jam, assemble two and roll in coconut flakes.

Keep them in a closed container in the fridge, they taste better the next day.

Fried cauliflower

This side dish is great with steak and brochettes or as a main course in a vegetarian meal.
It's very simple to make and is as delicious as it looks in the picture :-)

Directions:

Cut cauliflower into big pieces, wash and drain it.

Cook either in boiling water or in steam (Do not over cook it; you want to be able to handle it without it falling apart)

In a bowl whisk 2 eggs and add salt, pepper, paprika, cumin and some chopped cilantro.

Heat up some canola oil in a pan

cover each cauliflower piece in the egg mixture and pan fry until all sides are golden brown.

Place on a paper towel and serve hot.

Tip: if you have company coming over and you want to save time, cook the cauliflower the day before, drain it and save it in the fridge. You can also prepare the egg mixture and save it covered in the fridge...Now the only thing you'll have to do is fry it when it's time to eat.

Enjoy!

Baked salmon with shrimp and spinach sauce

As much as I would love to take my time in the kitchen and spend hours cooking and baking, reality is...I only have a few minutes to put something on the table after a long day at work, so I am always trying to come up with short cuts or quick recipes like this baked salmon with shrimp and spinach sauce.

It took me exactly 30 minutes to prepare this dish and that's including prep and cooking time. Perfect for weekdays!!

Directions:

In a small bowl prepare the coating that will cover the salmon before it goes in the oven

This quantity was enough for 3 big pieces
1tbsp of mayonnaise (it keeps the salmon moist and light mayo is fine)
2 tbsp of olive oil
Paprika
Salt/Pepper

Rub your salmon pieces with the mayo mixture from all sides, mix some bread crumbs (I use italian) with some parmesan cheese and sprinkle the top of each salmon piece generously.
Bake for 20 minutes (this is a magical cooking time for salmon and it's never dry when I stick to it)

Now that your salmon is in the oven it's time to make the sauce, chop one small shallot and sautee it in some olive oil.
Chop some baby spinach (I used the whole bag) and add it to your skillet with some salt and pepper.
Add shrimp and continue sauteeing until it's cooked
Add heavy whipped cream (about 5 tbsp) and 1/2 teaspoon of flour (to thicken the sauce) and let it simmer for 2 minutes.

Serve your sauce over the salmon and enjoy!!

Chicken and shrimp brochettes

My menu for the super bowl just had to include some grilling action! The marinade I used is the easiest thing to make and gives chicken and shrimp alike a very fresh and tangy flavor.

Ingredients:

Cilantro (always fresh in all my recipes)
Cumin
Paprika
Salt/Pepper
garlic powder
Lemon juice (3 oz)
Olive oil (4 oz)

Directions:

• Clean your chicken breasts and cut them into cubes
• Clean the shrimp and set aside
• Chop cilantro and place in a bowl, add spices, garlic powder and about 3oz of lemon juice and 2 oz of water and mix well.
• Add this mixture to the chicken cubes and to the shrimp (keep in seperate containers)
• Place the containers in the fridge until ready to grill (overnight will only taste better)
• Once ready to grill, add olive oil and mix until all pieces are coated
• Tip 1: holding off on adding olive oil helps the chicken and shrimp absorb the marinade better when you don't have time to wait for it to penetrate so if you're preparing the brochettes for the next day, you can add your olive oil to the marinade and no water.
• Tip 2: If you don't want your bamboo skerwers to burn like mine did in the picture; soak them in water for 30 minutes...Umm I didn't have time :-)

Enjoy!

Shrimp and broccoli quiche

Quiche is one of the easiest dishes to make, yet looks like you slaved on it all day. The tastes I've combined in this one work so well together that I think it deserves its own name LOL(Lorraine and Florentine have nothing on this one).

Toss some salad on the side and it will make one complete meal.

Ingredients:

1 roll refrigerated pie crust
Broccoli
Shrimp
3 eggs
1/4 cup heavy cream
Feta cheese
Shredded sharp cheddar
Salt/Pepper

Cook broccoli by either steaming it or boiling it in water until tender
Sautee shrimp in a little butter, add salt and pepper. You don't want to overcook your shrimp otherwise it will be rubbery in your quiche, you just need it to turn pink in the pan and then remove it.

Roll your pie crust out on a pie/quiche mold and press delicately with your fingers, don't pull on the dough to stretch it on the edges because it will shrink back down when it starts cooking and your quich will be edge less :-) you should be just pressing the dough against the edges.

Pre cook your crust in a 350 F oven for 10 minutes (it will bake again after you fill it)
In a bowl whish the eggs, heavy cream, crumbled feta cheese and the salt and pepper

After your crust cools, distribute your broccoli florets and shrimp evenly on it and then pour your egg mixture all over it. Work with your fingers or a spoon to make sure that the liquid goes into crevices.

Sprinkle the top with a small handful of sharp cheddar
Bake in a 350 for 25-30 minutes (the center will set and the top will turn golden)

Enjoy!