30 minute Dinners: Spaghetti with Shrimp, Broccolini and Basil

broccoli shrimp tastefood

This light and lovely dish is healthy, low maintenance, and delicious. A series of quick cooking steps ensures that each component is perfectly cooked before tossing together to serve. Tender broccolini spears and sweet shrimp are independently sautéed with chili flakes and olive oil just long enough to brighten in color and coax out their natural flavors without overcooking. A simple tomato sauce consisting of plum tomatoes and garlic has a short simmer just long enough to blend while still tasting fresh. Then all of the elements come together in a big serving bowl with a shower of fresh basil leaves which release their aroma in the warmth of the dish. This recipe is a keeper and can be prepared in less than 30 minutes. It’s perfect for easy family dinners and simple cooking on a warm summer day.

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
Salt
Extra-vrigin olive oil
Crushed red pepper flakes
3/4 pound broccolini, ends trimmed, cut into 1-inch pieces
3/4 pound medium shrimp, peeled and deveined, with tails intact
1 large garlic clove, minced
1 (28-ounce) can Italian plum tomatoes
Pinch of sugar
1/2 cup whole basil leaves, torn if large
Freshly ground black pepper

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain  and transfer to a large serving bowl.
2. While the pasta is cooking, heat 1 tablespoon olive oil and a pinch of red pepper flakes in a skillet over medium-high heat. Add the broccolini and sauté until bright in color and crisp-tender, 2 to 3 minutes. Transfer the broccolini to a plate and lightly season with salt.
3. Add 1 tablespoon oil and a pinch of red pepper flakes to the same skillet.
Add the shrimp and cook over medium-high heat until pink on both sides and just cooked through, 2 to 3 minutes. Transfer the shrimp to another plate and lightly season with salt.
4. Add 1 tablespoon olive oil to skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, and the sugar. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes, breaking the tomatoes apart with a spoon.
5. Add the tomato sauce, shrimp, broccolini, and basil to the spaghetti and gently stir to thoroughly combine. Garnish with a generous grind of black pepper and serve immediately.

 

Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice

Lime shrimp tostadas

This post is tricky. For my East coast readers, I want to offer you a rich and meaty stew, guaranteed to bring warmth and comfort amidst teetering snowdrifts. For my West coast friends, I am tempted to make happy south-of-the-border food in honor of the ridiculous summer weather outside. So here is a compromise: These tostadas are warming and bright, satisfying and fresh. They go equally well in front of a crackling fire with a bracing shot of tequila, or eaten grill-side with a festive shot of tequila. Each of the components are stand-alone good, and when heaped onto a crispy corn tostada shell, it’s a winter (or summer) party on a plate.

Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice

Serves 4 to 6

For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn (or 1 cup frozen corn, defrosted)
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
1/2 small red onion, finely chopped
Juice of one lime
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce, to taste
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

For the rice:
1 cup long grain rice
1 tablespoon olive oil
1/4 cup finely chopped yellow onion
1 jalapeño pepper, stemmed and seeded, minced
1 garlic clove, minced
1/2 teaspoon ground cumin
Pinch of ground cayenne
1 1/2 cups chicken stock (or water)
1 teaspoon salt

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1 pound medium shrimp, shelled and deveined

Tostada shells
Lettuce leaves
Tomato salsa or hot sauce
Fresh cilantro sprigs
Lime wedges

1. Combine all of the salsa ingredients, except the cilantro, in a bowl and mix well. Taste for seasoning. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Before serving, add the cilantro.

2. Prepare the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño and sauté until softened, 2 to 3 minutes. Add the garlic, cumin, and cayenne and sauté until fragrant, about 30 seconds. Add the rice and cook, stirring, to lightly toast and thoroughly coat, about 1 minute. Add the stock and salt. Bring to a boil then reduce heat to low and cover the pot. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and fluff with a fork.

3. Prepare the shrimp. Whisk 1 tablespoon olive oil, the lime juice, cumin, salt, pepper, and cayenne in a medium bowl. Add the shrimp and stir to coat. Let stand at room temperature for 10 minutes.

4. Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare the grill for direct cooking over medium heat). Remove the shrimp from the marinade, shaking off any excess liquid, and transfer to the skillet 0r grill. Cook the shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer the shrimp to a bowl.

5. To assemble the tostadas, lay a lettuce leaf over a tostada (corn) shell. Spoon some of the rice over the lettuce, then some of the black bean salsa over the rice. Top with 2 to 3 shrimp. Drizzle with a little tomato salsa or hot sauce. Garnish with cilantro leaves and a squeeze of lime. Serve immediately.

Healthy Holiday Appetizers: Smoked Salmon Kale Wraps

kale salmon tf

Here is a healthy gluten-free appetizer that’s perfect for holiday entertaining . I can’t get enough of these wraps, and neither can my guests. Not only are they delicious, they are pretty to look at. Crisp kale leaves are stuffed with a delicious salad of warm-smoked salmon, lemon and dill. Thanks to the sturdiness of the kale leaves, they can be assembled in advance. I recommend making an extra batch of the salmon salad, because it’s that good.

Smoked Salmon Kale Wraps
The narrowest parts of the kale leaves work best for these wraps.

Makes 24 to 30

12 ounces warm smoked salmon, flaked
1/4 cup whole milk Greek yogurt
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
1 tablespoon capers, rinsed and chopped
1/2 teaspoon Tabasco
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup minced chives
8 to 10 lacinato (Tuscan) kale leaves

1 lemon, halved
Fresh dill sprigs for garnish

Combine the salmon, yogurt, lemon juice, red onion, capers, and Tabasco in a bowl. Stir with a fork to blend. Add the salt and black pepper and taste for seasoning. Fold in the chopped dill and the chives.

Cut the kale leaves crosswise into 2 inch pieces. Place 2 to 3 teaspoons salmon salad in the center of the leaves and fold the leaves around the salmon, pressing gently to hold in place. Repeat with remaining kale leaves. Arrange the wraps on a serving platter. Sprinkle with lemon juice and garnish with dill sprigs.

TasteTravel – Alaska: Tutka Bay Lodge and a recipe for Shrimp, Kale and Israeli Couscous

TasteTravel – Alaska: Tutka Bay Lodge and a recipe for Shrimp, Kale and Israeli Couscous

tbl_AA5D_MG_1283-325x325It would have been simpler to meditate. Instead, last summer I traveled to Alaska. More specifically, I traveled 3,000 miles on three planes of diminishing size, and one water taxi to Tutka Bay Lodge. Tutka Bay sits at the mouth of a rugged seven-mile fjord stretching into the glacier capped Kenai mountains, 125 air miles south of Anchorage. It’s not accessible by road, only by sea plane or a water taxi from Homer which multitasks as a mail and food delivery, garbage collection, and all-purpose shuttle. If you want to get away from it all, this is for you. It’s well worth the trip.

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Before you pack your compass, first aid kit, and water purification tablets, let’s be perfectly clear. This is not roughing it. This is not even glamping. This is wilderness isolation in extreme comfort. You will find yourself in a lodge, tucked into plush beds in cozy private cabins, waited upon 24/7 by an attentive staff, and dining in a first class restaurant. Sure, you are in the remote wilderness on a spit of land flanked by a rugged fjord and craggy mountains dotted with old growth Sitka spruce. Yes, that’s an ancient volcano looming in the distance, waiting ever so patiently for another opportunity to express itself. Indeed, you will be sharing your outdoor space with resident bald eagles, floating otters, and possibly an orca or two. You will also be pampered, fed and catered to in a lodge staffed with servers doubling as mountain guides, valets doubling as naturalists, and professional chefs doubling as culinary instructors in a teaching kitchen converted from a re-purposed two-story crabbing boat.

Widgeon Lynda Balslev

Tutka Cooking Class Lynda Balslev

Halibut The point is that there is something for everyone at Tutka, with the most notable activity being nothing. Because, while your every whim will be addressed and serviced, your tummy fed, your fitness itch scratched, your need for nature connected, you will find yourself in the most spectacular vignette of nowhere, amidst staggering scenery and blissful solitude. Activities are plentiful, and peace is everywhere, which yields the treasure of perspective and balance. So, whether you crave a weekend or a week to find your center, this is the the place to be. Just leave yourself a day to get there.

alaska makos taxi

Tutka kayaks Lynda Balslev
The following recipe is inspired by a delicious memory from Tutka Bay Lodge.

Shrimp Kale and Israeli Cousous
Serves 4 to 6

Alaska Shrimp Tutka

Ingredients:
Extra-virgin olive oil
2 cups Israeli cousous
2 cups chicken stock, plus 1/4 cup
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sweet paprika
Salt
Freshly ground black pepper
1 pound large (18/20) shrimp, peeled and deveined, tails intact
1/2 teaspoon red chile flakes
1 bunch purple kale, tough ribs removed, torn into 2-inch pieces
1 garlic clove, minced

Method:
Heat 1 tablespoon oil in a wide skillet over medium heat. Add the couscous and stir to coat. Cook until the couscous is light golden, 2 to 3 minutes, stirring frequently. Carefully add the 2 cups stock. Reduce heat to low, then cover and simmer until all the liquid is absorbed and the couscous is tender. Remove from heat and stir in the lemon juice and zest, paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm.

Heat 1 tablespoon oil in a cast iron skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp in one layer to the skillet. Cook until golden brown on both sides and cooked through, turning once. Transfer with a slotted spoon to a plate.

In the same skillet, heat 1 tablespoon oil and the red chili flakes over medium heat. Add the kale and garlic and sauté until the kale leaves begin to wilt, 1 to 2 minutes. Add the 1/4 cup stock and continue to sauté until liquid evaporates, about 1 minute. Remove from heat. Season with salt.

To serve, divide the couscous between serving plates or shallow bowls. Top with the kale. Arrange the shrimp over the kale. Garnish with fresh snipped herbs such as oregano, thyme leaves and chives.
Homer View Lynda Balslev

Top 3 photos courtesy of Tutka Bay Lodge. All other photos by Lynda Balslev.

Shrimp Tostadas with Black Bean and Corn Salsa

Shrimp Tostadas with Black Bean and Corn Salsa

I confess that I often find Mexican food too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsa and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste.

Shrimp Tostadas with Black Bean and Corn Salsa

Fresh summer corn cut straight from the cob is sweet and crisp – no cooking required. When cutting the corn, lay the husked cob on a cutting board and carefully slice kernels off with a chef’s knife, rotating the cob. Sweep the kernels and milk into the bowl for the salsa. Serves 4 to 6.

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lime juice
1 tablespoon Sriracha or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and deveined

For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small red onion, chopped
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons hot sauce, to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

Tostada shells
Lettuce leaves
Tomato salsa
1 avocado, sliced
Fresh cilantro sprigs
Lime wedges

Whisk 1 tablespoon olive oil, lime juice, hot sauce, cumin, salt and pepper together in a medium bowl. Add shrimp and toss to coat. Set aside.

Combine all of the salsa ingredients together in a bowl and mix well. Taste for seasoning.

Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare grill for direct cooking over medium heat). Remove shrimp from the marinade, shaking off any excess and transfer to skillet 0r grill. Cook shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer shrimp to a bowl.

To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon the black bean salsa over the lettuce. Top with 2 to 3 shrimp. Spoon tomato salsa over. Garnish with avocado slices and fresh cilantro. Squeeze a few drops of lime juice over each tostada. Serve immediately.

Bloody Mary Gazpacho with Shrimp

bloody mary gazpacho tastefood

Posted by Lynda Balslev

This chilled and refreshing summer soup is spiced with all of the necessary accoutrements for a great Bloody Mary, minus the vodka. (Of course, who says you can’t add a splash of spirits for an adult appetizer?) So, depending on your mood, the time of day – and your age – you might call this a spicy gazpacho, an inspired shrimp cocktail, or even a substantial bloody mary, heavy on the garnishes. Serve for brunch or lunch, or in small glasses as a party starter.

Bloody Mary Gazpacho with Shrimp
Serves 4 to 6

4 cups tomato juice
3 medium vine-ripened tomatoes, seeded, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 English cucumber, seeded, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1 small red onion, chopped
1 garlic clove, minced
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons prepared horseradish
1 teaspoon Tabasco
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped celery leaves

Optional garnishes:
Celery stalks
Italian Parsley stalks
1 pound large (15/20) shrimp, deveined and shelled with tails intact, cooked and chilled
Splash(es) of vodka

Combine all of the gazpacho ingredients in a bowl and stir to combine. Taste for seasoning and adjust to taste. Cover and refrigerate for at least one hour and up to 4 hours to let the flavors develop. Serve in bowls or cups. Garnish with celery, parsley and shrimp if using. For an adult version, stir in a splash of vodka.

Salmon and Spinach Chowder

Salmon and Spinach Chowder

It’s the time of year for bowl-food. When the weather is grey, wintry and cold, there’s nothing more satisfying then a big bowl of dinner. Steaming hot and full of hearty healthy flavors and ingredients, it’s meant to be eaten with big spoons and napkins to catch the dribbles.

I love to eat chowders year round, especially in the winter when creamy dishes hit the spot. I often add a number of ingredients to my chowder in addition to the requisite fish. While most firm fleshed fish work in chowders, my favorite is salmon. Its buttery oil-rich flesh shines in a creamy stock and is a perfect accompaniment to earthy vegetables, crucifers and greens.

We don’t usually have left-over salmon in our house, since it’s often gobbled up the moment it hits our dinner plates. In the rare occurrence when there is some filets left, I’ll often add them to the next day’s chowder. While this recipe starts with the premise of using raw fish, pre-cooked leftovers work just as well. Considering how expensive salmon can be, this is a great way to get two fabulous meals from one purchase. You just need to be lucky enough to have the leftovers.

Salmon and Spinach Chowder

Feel free to improvise with your greens. Kale or chard may be substituted for the spinach. If you are cauliflower-averse, you can omit it and add extra spinach.

Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons all-purpose flour
4 cups water
2 medium yukon gold potatoes, about 3/4 pound, cut into 1/2-inch dice
1 1/2 cups bite-sized cauliflower florets
1 teaspoon paprika
1 teaspoon Tabasco
1 cup heavy cream
1 to 1 1/4 pounds salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1 bunch fresh spinach leaves, stems removed, torn into large pieces
Salt
Freshly ground black pepper
Fresh chopped dill

Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the flour and cook, stirring, 1 to 2 minutes. Add the water and whisk to blend the flour. Add the potatoes and cauliflower. There should be enough water to cover the vegetables. If not, add more water to cover. Simmer, partially covered, until vegetables are tender, 15 to 20 minutes. Stir in the paprika, Tabasco, and cream. Bring to a simmer. Add the salmon and simmer until cooked (or heated) through. Stir in the spinach and briefly cook until bright green in color and wilted, about 1 minute. Season to taste with salt and pepper. Ladle into soup bowls. Garnish with fresh dill and serve immediately.