Tag Archives: raisins

angry shrimp

4 Jul

sometimes its nice to cook something with a bunch of different ingredients… this was one of them… pumpkin seeds, raisins, cherries…  with shrimp and kale… YUM lots of good stuff in this one

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angry shrimp

adapted from epicurious

INGREDIENTS

  • 2 tablespoons pumpkin seeds
  • 1/2 cup golden raisins
  • 2 tablespoons olive oil, divided
  • 3/4 cup diced white onion
  • 1/4 cup dried cherries, chopped
  • 2 teaspoons chili powder
  • 4 teaspoons chopped garlic, divided
  • 1/2 teaspoons ground cumin
  • 20 ounces low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
  • 1 tablespoon orange zest
  • 6 cups kale, stems removed, chopped
  • 3 cups cooked brown rice

PREPARATION

In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chili pepper, 1 teaspoons garlic and cumin; cook 1 minute.  Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

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Couscous with Swiss Chard, Raisins, chicken, and Feta

1 Jun

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!

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Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken

Directions:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Sloppy joes & spinach

13 Oct

I’ve been making these sloppy joes forever! But haven’t made them in a really long time. Munchkin #1 came home one day from school and said she had sloppy joes for lunch and loved them! So I made them for her and she loved them! I served them with this spinach recipe I found on pinterest!

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sloppy joes
adapted from Martha Stewart

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
Coarse salt and ground pepper
1 pound ground turkey
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
4 hamburger buns, split and toasted

Directions

In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
Add ground turkey to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Spinach with Pine Nuts and Raisins
adapted from serious eats

Ingredients
2 tablespoons olive oil
1/4 cup pine nuts
2 medium cloves garlic, minced, about 2 teaspoons
1/4 cup raisins
10 ounces baby spinach
1/2 tablespoon lemon zest
1 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper

Procedures
1. Heat olive oil in a 12-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add pinenuts and cook, stirring and shaking frequently until they begin to turn golden, about 2 minutes. Add raisins and cook, stirring often, until heated through, about 1 minute. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach to pan. Sprinkle with 2 teaspoons water. Cook, stirring constantly until spinach is wilted, about 2 minutes.

2. Stir in lemon zest and apple cider vinegar. Season with salt and pepper to taste. Serve warm.