Friday, June 29, 2012

Cinnamon Challah French Toast

Hello lovely readers!  Today we have our friend Chelsea guest posting for us!  She's been a friend of K&K for over 15 years.  She is incredibly smart, talented, and inspiring and we are so happy to that she is also really getting into cooking.  Chelsea has a few seriously mouthwatering dishes to share with us and we are so excited to have her here!

***

I love making a big breakfast on Saturday mornings. Growing up my Dad always whipped up something great on the weekends, as he was the one up the earliest. Somehow I have come to expect something yummy on Saturdays. At my house, I am in charge of Saturday morning breakfast. My husband makes the bacon and I make the main dish.

This is my go to recipe. I grab a fresh loaf of Challah at the local food co-op on Fridays. This recipe feeds 2 people (with big appetites) using half the loaf. The other half goes into the freezer for next weekend! You can also use french bread or brioche, but I find Challah to be a perfect balance between the plain french bread and the too dense (and too expensive) brioche.

Ingredients

1/2 loaf Challah bread, or 8 - 1 inch slices
3 eggs
1 cup milk
1/2 Tablespoon cinnamon
Butter for the pan

Cut the challah into 8, 1 inch slices. You can make them thicker if you want, but make sure to increase the cooking time.


In a bowl big enough to dip your bread, mix 3 eggs and 1 cup milk. I use skim milk, but you can use pretty much any kind of milk. Whisk eggs and milk together. Add 1/2 Tbsp cinnamon and mix. If that sounds like too much cinnamon put less! I just love cinnamon.


Heat a frying pan on medium to medium high heat and put enough butter on  the pan to grease it up. Make sure that your butter doesn't burn and put a little more on the pan after each round of cooking the french toast.

Dip one piece of Challah bread in the egg mixture at a time, coating each side and making sure that the mixture is soaked through the whole slice of bread. Don't leave the bread in the mixture too long, if it gets too soggy it will fall apart. Once dipped, place on the warm pan. Be sure to whisk the mixture between dipping every two or three slices or the cinnamon will rise to the top and you will get one really cinnamon-y piece.

Cook the first round of slices 3-4 minutes. Flip each piece and cook an additional 2 minutes. Make sure it is cooked all the way through - it should bounce back when you touch it. The french toast may be a bit more brown that you are used to because of the cinnamon. Once cooked, keep each slice in a warmed oven while you are cooking the next round. 



I serve the french toast with vanilla yogurt and fresh berries, and of course real maple syrup. But you can top it with whatever you would like - powdered sugar, butter, maple syrup, jam... 


cinnamon challah french toast recipe

Yum!

Wednesday, June 27, 2012

Street Slaw

jamie oliver street slaw


Whew, so I've been super busy lately!  We went to an amazing wedding over the weekend, everything was so perfect and beautiful.  The food was all delicious.  And we got to see lots of great friends and had a wonderful time!  But, I definitely didn't have any time to cook you anything.  So, I dug into the archives and realized that I hadn't posted the "street slaw" that I made for my 24x24 party.  This slaw is awesome, especially the next day, so definitely let it marinate a bit before serving it. It would be perfect for a summer BBQ since it doesn't have mayo like a regular slaw or great on top of tacos.  The crazy thing about this salad is that I typically hate cilantro, but this salad is jam packed with cilantro and I was quite happy about it.

I'll be heading to California on Saturday with my mom, to visit old friends and celebrate mom's birthday!  Even though I used to live in the Bay area, I could use suggestions on food / drinks / places to visit in or around San Fran, San Jose, and maybe even Napa!

And we will also have a few fabulous guest posts coming up soon, with the first one on Friday!  Our friend Chelsea has some seriously mouthwatering recipes to share with you!


To get the recipe for the street slaw, visit Jamie Oliver's website or pick up a copy of Jamie Oliver's "America" cookbook (which is an amazing cookbook).

Monday, June 25, 2012

Secret Recipe Club: Zucchini Brownies

zucchini cake recipe


Woo, it's Secret Recipe Club time again!  This month I had Ambition's Kitchen, a blog run by Kelli,  a stay-at-home momma from Utah.  She's all about trying new things in the kitchen and actually sitting down to eat healthy meals with her family.

I spent a pretty good chunk of time perusing Kelli's blog, even going as far back into the archives as August 2010!  I had a few things in mind to make, but when I came upon her recipe for Zucchini Brownies, I knew I had found a winner.  See, I have this vague memory of a chocolate zucchini cake from my youth... like from when I was maybe 5 years old.  I haven't had chocolate zucchini anything since then, but in this memory, I really loved this cake.  The prospect of a dessert that brought together chocolate and zucchini was exactly what I wanted to make.  (Somehow I missed this recipe, but I will have to give it a try too.)

I'd definitely agree with Kelli that this is more of a cake than a brownie.  It's delicious, but  I underestimated how much zucchini I needed, so my cake wasn't quite as moist as Kelli described her version to be.  Don't worry, I still ate half the pan myself and may have accidentally left it at home instead of bringing it on my trip to Toronto to share with N.  Just so we're clear - 3 cups of zucchini is roughly 3 whole zucchinis!  Don't try to substitute spinach for that extra cup.  Do go make this!

Zucchini Brownies / Cake

From Ambition's Kitchen

2 cups whole wheat flour
1-1/4 cup sugar
1 teaspoon salt
1-1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup Dutch process cocoa
1 egg
1/4 cup coconut oil (I melted mine since I keep it in the fridge, can also use Canola oil)
2 teaspoon vanilla extract
3 cups finely grated zucchini (don't squeeze out any of the moisture) - this is 3 whole zucchini
3/4 bag semi-sweet chocolate chunks

Preheat oven to 350°F

Spray a 9x13 pan with cooking spray.  Mix all dry ingredients in large bowl and set aside. Mix all wet ingredients into medium bowl.  Add contents of medium bowl into large bowl and mix well (I had to work pretty hard to combine everything). Spread evenly into prepared pan and bake for 30-35 minutes. (Mine were almost burnt at 30 minutes, so keep an eye on these.)

Cool completely.


Friday, June 22, 2012

Iced Coffee

cold brewed iced coffee recipe


If you are anything like me you need a little jolt of caffeine in the mornings, maybe it's coffee, maybe it's iced tea (I'm looking at you Mom), maybe its a Diet Coke or Pepsi.  Pick your adventure.  I certainly love my coffee.

Oddly enough, I made it through university and almost through my Masters before I got hooked on coffee. But now, it's two cups a day for me - one first thing and then one around 10:30.  I usually make the first batch at home, and I drink it with just a bit of skim milk.

But with the weather turning to summer big time here, the thought of sipping a steaming, hot mug of coffee in the morning is not appealing in the least!  I mean it's been 90 degrees here all week and I don't have AC!  So, I decided to cold brew some coffee so that I could make myself iced coffees in the morning.  And boy am I glad that I did!

The cold brew makes the coffee smoother than it would be if you brewed it in a coffee pot, and it keeps for up to 2 weeks in the fridge.  The process is a little bit time consuming, so I just did this over the weekend.

Iced Coffee

From Two Tarts

1-1/2 cups ground coffee beans (I used Colombian Fair Trade, others suggest French, Italian, Espresso - just pick your favorite)
6 cups water*

In a large jug, stir together the ground coffee and water.  Cover the jug and let it sit, either on the counter or in the refrigerator for 12-24 hours.  After the time has elapsed, strain out the coffee grounds.  I found that the easiest way was to initially strain the coffee through a fine mesh sieve, then to put a coffee filter in my coffee maker and pour the liquid into the filter directly (I have a traditional coffee maker).  This took a bit of time, but it got all of the grounds out.  You could also strain using a French press.

Serve this with ice, then do what you'd normally do with your coffee.  If you like your's black, I suggest diluting this with a bit of water.  If you take milk, you can skip the water.

*This makes quite a lot of coffee.  Since, apparently, it keeps for up to 2 weeks in the fridge, I decided to just go for it and make a big batch.  You could try 1 cup coffee / 4 cups water for a bit less.

Wednesday, June 20, 2012

Sausage and peppers

sausage and peppers with fresh cherry tomatoes recipe

Listen guys, I know it is summer.  I swear.  Unfortunately though, I don't have a grill and I don't want to eat salad all summer long.  My version of summer cooking involves not turning my oven on, but I still need to use the stove on occasion.  This meal can be made on the stovetop, using just ONE pan.  Not only is it the most delicious thing I've eaten all week (maybe even month), but you also won't have many dishes to do!  Yay!  I'm not even joking when I say this is good, I seriously almost licked my plate clean (okay, maybe I mopped up the sauce with extra bread... and that's why I may not fit into my dress for the wedding I'm attending this weekend!).  Anyways, remember that trick I mentioned about using lots of wine in your cooking... yea, this recipe definitely does that and the result is a sexy, delicious sauce.

Okay guys, Mama K and I are hoping to have some guest contributors here on K&K in the next few weeks, so you are in for a treat!  Mama K and Papa T (my parents) are in the process of selling their house and also galavanting all over North America, because they are cool like that!  And I have a wedding this weekend, then head to California for a nice little vacation with Mama K soon after... so basically we are both busy!  Hopefully our lovely friends will do a few guests posts to cover for us, but I can't promise that we'll have lots of posts over the next few weeks.  Please bear with us (and step away from your computer and enjoy the summer in the meantime!)

Sausage and Peppers

Adapted from Giada and Simply Recipes
Serves 2*

3 lean Italian sausage links
2 tablespoon olive oil
1 red bell pepper, sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1/2 large sweet or yellow onion, thinly sliced
1-1/2 cups fresh cherry tomatoes, halved (this is the secret!!)
1 tablespoon of dried oregano
3/4 cup red wine
1/2 teaspoon red pepper flakes
Salt to taste
Parmesan and fresh basil to serve

Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.

Add the red wine and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

Add the tomatoes, oregano and red pepper flakes, and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Serve on rolls or over toast, polenta, pasta, or rice. Garnish with freshly grated parmesan and fresh basil.

*To serve more people, add a couple extra sausage links, up the onion to a whole onion, add another pepper (try a red one), and about a 1/2 cup more wine.

Monday, June 18, 2012

White Peach and Blackberry Crisp

peach and blackberry crisp recipe


I served the cherry salad that I posted on Friday with this super easy and delicious crisp.  Fruit crisps are one of my favorite desserts.  They are a breeze to throw together and they are always a crowd pleaser.  My mom always made fruit crisps for us when we were growing up and eventually I made a few on my own, but it had been awhile.  The great thing about crisps though is that they are pretty foolproof and don't require much in the way of precision.  And you can pretty much make crisps all year round, since you can throw a wide variety of fruit under the crumbly topping.  In the spring: strawberry-rhubarb; in the summer: berries and peaches; in the fall and winter: apples!  My other favorite thing about crisps is that they taste ah-mazing as leftovers - hot or cold!  I may have indulged in some Greek yogurt topped with this beauty last week for breakfast, and let me tell you, it was one of the best breakfasts that I have ever had!

White Peach and Blackberry Crisp

3 white peaches, peeled and diced*
1 cup blackberries
1/2 tablespoon corn starch
1 teaspoon cinnamon (divided)
1-1/3 cup whole oats
1/3 cup flour
2/3 cup brown sugar
1/4 cup melted unsalted butter
1/8 teaspoon salt

Preheat the oven to 375°F.

Stir together peaches and blackberries.  Sprinkle with corn starch and 1/2 teaspoon cinnamon, stirring well to coat the fruit.  Fill a 8x8 inch glass baking dish with the fruit.

Mix together oats, flour, brown sugar, remaining cinnamon, and salt in a large bowl.  Pour melted butter over the mixture, and stir well.  Use your hands to spread the crumbled oat mixture on top of the fruit, covering it with an even layer.

Bake at 375°F for 40 minutes.  When it has finished baking, allow the crisp to cool for about 10-15 minutes before serving.

*To peel the peaches, cut a small "x" in the bottom of the peach.  Bring a pot of water to a boil (it should be enough water to cover a submerged peach).  Fill a bowl with ice water.  Dunk each peach in the boil water for 15 seconds, then remove and place in the ice bath.  The skin should peel easily after you remove the peaches from the ice water.

Sunday, June 17, 2012

Happy Father's Day!


Happy Father's Day to the greatest dad around! Love you!

(And if you want to eat like a king today, try my dad's famous salmon sauce.)

Friday, June 15, 2012

Salad with Fresh Cherries and Goat Cheese Dressing

salad with fresh cherries and goat cheese dressing recipe
Apparently this is the week of fruity salads (see white nectarine salad).  With the abundance of fresh, amazing fruit available, it is no wonder that I've been sneaking it into everything lately!  Last weekend, I had a small, impromptu dinner party with a few of my girlfriends.  I was heading to Montreal for an economics conference* the next day, and had a ton of delicious fruit that needed to be eaten before I left.  So, I invited a few friends over and made a meal based on cherries, blackberries, and peaches!  My friends brought the wine (and ice cream!) and we had a lovely evening.

This salad is really fun, with juicy cherries and a creamy, tangy dressing.  (While the dressing was good and different than I'd usually make, I might just do a basic balsamic vinaigrette next time and just add goat cheese on its own.)  It also reminded me how much I love butter lettuce!

Also, ladies, here is a giveaway that you can't miss!! The lovely ladies behind Joyfully Gray and Pink Peonies are giving away a beyond gorgeous Kelly green J.Crew bag today over at Pink Peonies! Go enter!!

*Did you know that I'm an Economist?

Salad with Fresh Cherries and Goat Cheese Dressing

From Martha Stewart

1/2 cup reduced-fat sour cream
1/2 cup crumbled fresh goat cheese (2 ounces)
2 tablespoons snipped fresh chives
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pound chicken breast, pounded flat
1 head butter lettuce, torn into bite-size pieces
1/2 pound (2 cups) Bing cherries, pitted and halved
1/4 cup walnut pieces (I used pecans since my grocery store didn't have walnuts for some odd reason)

In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise. (I baked my chicken for 30 minutes at 375°F).

Divide lettuce among four plates; top with chicken, cherries, and walnuts.  Or mix everything together in a large bowl. Serve salad with dressing alongside.

Wednesday, June 13, 2012

White Nectarine and Chicken Salad

white nectarine and chicken salad recipe


I don't know about you, but I am really enjoying summer.  The longer days and the amazing produce that's available are definitely making me a very happy girl.  Not to mention the fact that it is "patio season" here.  I didn't really know that such a thing existed until I moved to Ottawa.  Most restaurants and bars here have patios, and they open them at the very first sign of nice weather.  Admittedly patio season isn't very long, but Ottawans definitely make the most of it.

Anyways, this salad practically screams summer and it would definitely be best enjoyed out on your own patio or balcony.  It is so light and refreshing, with hints of sweetness and a bright white balsamic vinaigrette.  It may be my new favorite salad!

White Nectarine and Chicken Salad

Serves 2

2 boneless, skinless chicken breasts
1 tablespoon vegetable oil
Salt and pepper
2 white nectarines
1 cup cherry tomatoes
1/3 baguette
2 tablespoons olive oil
4 cups mixed spring greens
1 ounce soft goat cheese

Dressing
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon honey
Salt and pepper

Heat the vegetable oil in a medium skillet over medium-high heat.  Season the chicken breasts with salt and pepper and add them to the skillet.  Cook for about 6 minutes per side.

Preheat oven to 425°F.  Cut the baguette into one inch cubes.  Pour olive oil over the bread cubes and mix well.  Spread the bread in a single layer on a baking sheet and toast in the oven for about 8-10 minutes, flipping once or twice.

Whisk together the dressing ingredients and set aside.

Cut the tomatoes in half and cut the nectarine into small pieces.  Chop the salad greens coarsely, then pour a bit of the dressing on the greens.  Toss well and divide onto two plates. Top the greens with nectarines, tomatoes, croutons, and chopped chicken.  Sprinkle goat cheese on top and dress with more of the vinaigrette.

Friday, June 8, 2012

Beef Bolognese

I'm pretty sure that I've mentioned to you that I love Italian food.  And despite the fact that bolognese is sort of comfort food and the fact that it is summer, I really want you to make this sauce.  We actually had rain last weekend when I made this, and it was a cold rain rather than the humid, sticky rain that we normally get in the summer here in Ontario.  So, I was craving something warm and delicious.  And what is better than a comforting Sunday night dinner? 

This recipe is adapted from the lovely and talented Bev, of Bev Cooks.  It's hard to find fault with the food that Bev cooks, everything on her blog is so fresh and delicious.  My only "improvement" on this recipe - more wine.  And San Marzano tomatoes.  I went to the little Italian market in my neighbourhood for those (look for the ones that say "certified D.O.P.").  The more wine idea came from a family friend of ours who told me that he usually just replaces any liquid in a dish with wine. So if it says 3/4 cup chicken broth, he uses 3/4 cup wine.  Pretty genius if you ask me!  And then you enjoy a glass of the leftover wine with your Sunday night dinner and life is good (just make sure that you are cooking with a wine that you would also like to drink).

Beef Bolognese

Adapted slightly from Bev Cooks

1 pound ground beef
1 tablespoon paprika
1/4 teaspoon cinnamon
1 pinch crushed red pepper
1/2 medium yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 (28 oz) can whole San Marzano tomatoes
1/2 cup chicken stock
3/4 red wine (I think mine was a Cab Sauv)
2 tablespoons honey
2 tablespoons fresh basil (plus extra for garnish)
1 tablespoon dried oregano
1 teaspoon worcestershire sauce
1/2 cup halved cherry tomatoes
1 pound rigatoni pasta
Coarse salt and freshly ground pepper
Fresh parmesan for garnish
Heat a large Dutch oven over medium heat. Add the ground beef and cook until browned all over, breaking up with a wooden spoon. Add a good pinch of salt and pepper, along with the paprika, cinnamon, and crushed red pepper.

Add the onions, carrots, and celery. Sauté until the veggies have softened, 5 minutes. Add the garlic and sauté 1 more minute.  Add the wine and allow to simmer for about a minute.

Crush the whole tomatoes in a food processor.  Then add the crushed tomatoes, stock, honey, herbs, and worcestershire sauce. Cover and simmer for 30 minutes.  With about 10 minutes left, add the cherry tomatoes. Taste it and add more salt and pepper if needed.

In the meantime, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and add to the sauce. Toss to combine.

Serve bolognese garnished with more fresh basil and lots of parmesan cheese.

Wednesday, June 6, 2012

Fresh Bowl

fresh vegetable quinoa bowl with avocado recipe

Over the May long weekend (here in Canada, it's Victoria Day and it's a week earlier than Memorial Day), I went to a fantastic brunch with one of my dear friends in Toronto.  Not only is she is super talented (check out her company MW Designs), but she is also one of the fittest women I know.  She took us to a great vegetarian restaurant called Fresh, and I became immediately obsessed with recreating the meal that I had.  It was called the "Beach" and it was so light, but also so filling and definitely so fresh!  The recipe below is pretty darn close and so delicious.  And it is definitely a super bikini friendly meal too!  Do it, you'll thank me!

For my version, I skipped the sun-dried tomatoes, but that was because I was attempting to do a 5 under $50 week.  Well, the fresh bowl was really the only meal of the five that was worth sharing.  While the other meals were decent, they all had a slight issue that made me think twice about sharing them on the blog (like the quinoa/black bean burgers that didn't stick together, but tasted delish - make this black bean burger instead).  Don't fret, I'll be back with another 5 under $50 soon!

Fresh Bowl

Inspired by Fresh
Serves 2

1/2 cup quinoa*
1 sweet potato
2/3 red bell pepper
1 zucchini
1/2 tablespoon olive oil
1 ounce soft goat cheese, crumbled
1/2 avocado
1/2 lemon sliced into wedges
2 teaspoon soy sauce

Cook your quinoa according to the directions (typically, 1/2 cup of quinoa requires 1 cup of water - bring to a boil, then turn down the heat, cover, and cook for 15 minutes).

Preheat the oven to 400°F.  Slice the sweet potato, red pepper and zucchini into thick slices and sprinkle the vegetables with olive oil, salt, and pepper.  Roast the vegetables for 20-25 minutes, flipping them over half way through.

Prep your bowl: fill with some quinoa, season the quinoa with soy sauce (1 teaspoon per bowl). Then pile on the veggies - roasted sweet potato, peppers and zucchini - and avocado. Sprinkle with goat cheese and squeeze lemon over everything.

*You can definitely make brown rice or soba noodles instead of quinoa!  I used quinoa in order to add more protein to this meal.

Monday, June 4, 2012

Zucchini Egg Cups

zucchini egg cups recipe


Let's get the week off to a great start!  I've mentioned before (and obviously you already know this) that breakfast is super important.  But of course, breakfast can be tough to pull off on a busy morning.  I know I'm not the only one who hits the snooze button as many times as possible.  I'm often left with barely enough time to shower, let alone eat a healthy breakfast.  That's why I like to have things that are easy to put together to make sure I eat something before leaving the house.  It's usually granola and yogurt as you know, but these cute little egg cups are going to give my trusty granola a run for its money! The egg cups are full of flavour and packed with veggies (and of course protein).  If you whip up a batch of these tonight, you'll have an easy and delicious breakfast every day this week!  You could even switch up the veggies and type of cheese for a whole new breakfast (just keep the eggs & milk as is and change anything else).

Zucchini Egg Cups

Adapted from Incredible Edible Egg

6 eggs
1/2 cup skim milk
Salt and pepper
1 teaspoon dried oregano
1 clove garlic
1/2 cup shredded part-skim mozzarella cheese
3/4 cup grated zucchini
1/4 cup red pepper, diced
2 ounces soft goat cheese, broken into pieces

Preheat oven to 350.

Vigorously whisk together eggs, milk, garlic, oregano, salt and pepper.  Stir in zucchini, mozzarella, peppers, and goat cheese.

Fill greased muffin tin cups about half way (1/4 cup).  Bake for 20-22 minutes.  Allow to cool enough to remove the egg from the cups.

I read that these will keep well in the fridge for up to a week, just reheat.

Friday, June 1, 2012

Spinach Salad with Grilled Shrimp


spinach salad with grilled shrimp and avocado recipe

Wow, this is Mom again in just a week's time since my last post.  Kelsey will be thinking I hijacked the blog.  She really is the brains and the beauty behind this duo and K & K.  But I really am enjoying figuring out new things to make and if I must say so myself, my presentation is improving too!

So my mission lately has been to recreate yummy salads that we have eaten in restaurants.  Tim (Kel's dad) and I have been working hard at losing our middle age spread and we find that eating a large salad with protein is the best way to replace a heavy evening meal.  I was craving shrimp (spot prawns from BC) and in particular a salad from a restaurant in Penticton so my search began!  In the end, I tweaked a recipe from Emeril Lagasse to add more bulk to the salad.  This salad was outstanding and the dressing and the fruit made it so refreshing.

Spinach Salad with Grilled Shrimp


Ingredients

• 3/4 cup fresh lime juice (I used 7 small limes to get this amount)
• 1/2 cup orange marmalade
• 3 large garlic cloves, minced (1 tablespoon)
• 1/4 cup chopped cilantro leaves
• 1/2 cup olive oil
• 4 teaspoons soy sauce
• 1/2 teaspoon dried hot red pepper flakes
• zest of a lime
• 1 pound large shrimp, about 16, shelled and deveined (I used BC Spot Prawns as they are local)
• 4 wooden skewers
• 4 cups baby spinach
• 1 ripe avocado, peeled and quartered lengthwise, fanned out onto 4 plates
• 1 orange, peeled and sectioned (all pith and membranes removed)
• Fresh cilantro sprigs
• 1 cup fresh raspberries
• ¼ cup pistachios, chopped

Directions

In a medium non-reactive bowl, whisk together the lime juice, marmalade, garlic, cilantro, 7 tablespoons of the olive oil, soy sauce and dried hot red hot pepper flakes and the zest of a lime. Using a measuring cup, remove 1/2 cup and set aside, refrigerated. Add the shrimp to the bowl and toss to combine thoroughly with the marinade. Refrigerate for 30 minutes, stirring occasionally.

Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp. I actually used metal skewers instead as I did not have wooden ones.

Preheat a grill or broiler to medium heat.

Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with the remaining tablespoon of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.

Arrange plates with one cup of baby spinach, a quarter of the fanned avocado slices, 1/4 cup of raspberries, and orange slices. Divide the reserved dressing evenly among the 4 plates and garnish with the cilantro sprigs and chopped pistachio nuts. Serve immediately.

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