thai shrimp curry with snap peas

I don't know if I have mention it before but Thai food is one of my ultimate favorite cuisines. I tend to make this Thai shrimp curry at least once a week it is that good......super simple and fast also comes to mind :-)

Some people think that having healthy and nutritious dinners can take a long time, not the case. This dish, from start to finish, can be done in as little as 20 minutes, and if you have a rice maker, like I do, it becomes even easier.....I couldn't live without my rice maker....we eat a lot of rice and having a rice maker makes the job making rice a hell of a lot easier. I love my cheap rice maker :-)

I actually made this Thai curry for a lunch gathering I had at my house with three of my girlfriends.  They actually wanted me to make and extra batch for them to take home with them......they are too funny......well now they can make it on their own.

I told them as long as you have the ingredients you are good to go. No fuzz and complicated techniques here.......just basically having the green curry paste, coconut milk and fish sauce would be the secret key!!

Forget spending $15 to $20 dollars at a Thai restaurant, after making this you won't ever again order this one out. You won't believe how easy and fast this dish is and lets not forget you could also add any other veggies and protein of your choice.

Enjoy!

This is my cheap rice cooker I mentioned before. I could not live without it!!
If you make this dish the green curry paste, and fish sauce will last you for ever.

The left picture is before adding the shrimp and the snap peas. Just let that mixture cook for 2-3 minutes at medium to high heat before adding the shrimp.

This is just awesome and packed with superb flavors. You won't regret making this at all!!

Ingredients

Makes 6-8 servings

2 tablespoons olive oil
1 onion, chopped
6-8 green onions, chopped
1 to 2 tablespoons Thai green curry paste, depending on how hot you want it
1 14-ounce can unsweetened coconut milk, don't use reduce fat coconut milk, it is awful
1/2 cup chicken broth
3 tablespoons Thai fish sauce
1 tablespoon unrefined sugar
1 fresh tomato, diced
1- 2 lbs cooked large shrimp, depending on how much shrimp you want
9 oz fresh snow peas
2-3 kaffir lime lives,  you can also use the lime zest of 1 lime
Chopped fresh cilantro leaves
Lime wedges to server, optional
Brown rice to serve

Heat oil in non stick large skillet over medium to high heat (I used a wok). Add sliced onion and cook for 3 minutes or so until soft and beginning to brown.

Reduce heat to medium and add the green onions and curry paste. Stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Bring to a boil and add the tomatoes. Cook further for another 2-3 minutes.

Add shrimp and snap peas and cook for another 2-3 minutes. Garnish with cilantro. Serve over brown rice and if using add lime wedges.

Adapted from here

Nutrition facts calculated based on the recipe giving 6 servings. The brown rice is not part of the calculations.

Sesame shrimp with broccoli

I made this sesame shrimp yesterday and while I wanted to post the spinach lasagna recipe first I couldn't. My photos got lost some how and for this recipe I was only able to retrieve 5 pictures. I was SO MAD.......

It frustrates me so much when for no reason pictures get mess up with. I mean I tried everything and while the pictures showed in the camera they didn't transfer to the iphoto program....oh well...I guess you are just going to have to wait until I made the lasagna again :-)

OK enough of my complaining.....this recipe comes from the very culinary blog. While she used it on a crock pot, which I don't have, I just made it conventionally on a nonstick pan and used shrimp and broccoli and it was still really good.

I am sure I could have used chicken as well but I didn't have any on hand. Next time I will though.

The pictures are not that great but I guess I was lucky enough that at least 5 of them where able to be transferred into the iphoto program.

Enjoy!!

It seems like a lot of honey to use for the recipe but you can use 3/4 cups instead if you like. I didn't find the dish too sweet but then again I guess it depends on the person. My family didn't find it sweet.

Ingredients

1 lb medium to large shrimp, I used frozen that I thawed out and patted dry
1 lb fresh broccoli, chopped into small florets, more if you like
1 onion, sliced
1/2 cup honey, you can use 1/4 cup
1/4 cup soy sauce, I used low sodium, gluten free
2 tablespoons ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, optional
2-3 teaspoons cornstarch dissolved in 4 tablespoons water
1 tablespoon sesame seeds
3 scallions, chopped, optional


In a medium bowl, combine honey, soy sauce, ketchup, and pepper flakes if using.

In a non stick pan add oil and onion and cook until translucent 3-5 minutes. Add the garlic and cook further for another minute or so.

Add the shrimp and the broccoli and cook for another 1-2 minutes just until warmed through. Add the sauce and corn starch dissolved in water. (I like the broccoli on the crunchy side but you can cook it a bit more if you like).

Stir to combine until sauce has thickened to your liking. I like the sauce rather thick so I use 2-3 teaspoons of cornstarch. Sprinkle with sesame seeds and chopped scallions and serve over brown rice.

Adapted from here

Whole grain plain pizza

I make pizza at least once a week and this is the first time I have made plain pizza. It will not be the last..... it is so good.......

I made sure the tomato sauce base is exceptional so the pizza tastes even better :-)

I normally mix organic marinara tomato sauce I get from Trader Joe's and add some tomato paste to it so that the sauce is not too runny, I don't like wet pizzas.

Anyhow, this one is a definite keeper that I will be making often. If you like pizza this one is a must try.

Enjoy!!

The rising of the dough takes about 1 hour and after rolling it out and placing in it the pizza stones another 30 minutes to rest.

It is pretty straight forward. The only thing you need is a little bit of time for the rising of the dough. I also use whole wheat pastry flour instead of just whole wheat flour and it always works really good.

I used two pizza stones I go from Pampered chef which work really good but you can use any other baking dish you have, that is what I used to do for my pizzas before I got these stones and the pizzas worked really good!!

Ingredients

Dough for two pies

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 3/4 cups lukewarm water
1/2 teaspoon gluten, you can omit it if you don't have it
1 1/3 cups oat flour
3 cups whole wheat pastry flour, you can do all of the flour WWPF, this is what I do most of the time
3/4 teaspoon celtic salt
2 teaspoons garlic powder
Dry spices such as oregano, basil and rosemary

Topping

1/2 cup tomato sauce, I normally do a mixture of tomato paste and marinara tomato sauce
4 cups shredded mozzarella cheese, more or less if you like, I normally do more
1 tablespoon oregano

In a bowl mix the dough ingredients, and knead to make a smooth crust. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way, with my hands!!)

If the dough is to wet, just add a bit more oat flour.

Place the dough in a lightly oiled bowl. Cover it with plastic wrap, and let rise till very puffy, and doubled in size about 1 hour and 15 minutes.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out each piece to fit the pizza stone of choice or baking dish. Transfer the rolled dough onto the pizza stone and let the dough rest for 30 minutes or so.

Preheat oven to 425F. Place 1/4 cup of tomato sauce over each pie (more or less if you like) followed by the mozzarella. Sprinkle the oregano over the top and bake for 15-20 minutes.

Eggless tiramisu

Did I say before that tiramisu is one of my ultimate favorite desserts? Ice cream and cheesecake are up there as well although I seem to be making tiramisu much more than anything else!!

This is my third version for tiramisu. The first one was the trifle version, then the strawberry and raspberry tiramisu and now just this one :-)

This tiramisu recipe is really the same version as the trifle one although I just made it on a rectangular baking dish, which is much easier. The presentation may no be as good but never the less it is the same thing, still really good!!

Well not much else to say here but that I will be making this over and over for the years to come. I love tiramisu way too much, I know, it is not fat free or even a light dessert...... I just can't help it.... I love tiramisu and I wouldn't be able to give it up.......as I said before, a little goes a long way.........

Enjoy!!

A little bit goes a long way although I could really eat the entire thing all by myself......

This version is extremely simple and very good so I hope you give it a try. Let me know if you do because if you like tiramisu you should really try this version.

Ingredients

8-ounce package mascarpone cheese, at room temperature, sometimes I put less
1 cup powdered sugar, more if you like
2 1/2 cup heavy cream
1 1/2 cup strong coffee, warm so that the lady fingers can absorb the coffee better
1/3 cup sweet Marsala wine, sometimes I put a bit more
24-28 ladyfingers (depending on the side of the baking dish you are using
2 teaspoons unsweetened cocoa powder

In large bowl, beat heavy cream until soft peaks form. Add 3/4 cup powdered sugar and continue to beat until firm. Add cheese and blend well. Add wine and beat at low speed until combined (I normally add the wine in 2 to 3 times, not all at once)

In s small bowl, place the coffee and 1/4 cup of sugar and combine. In a 8 x 9-inch baking dish, or any rectangular baking dish, place enough ladyfingers, previously soaked in coffee, to cover the bottom of the dish.

Layer half of the whipped mixture over the lady fingers followed by another layer of previously soaked lady fingers and top it with the rest of the whipped mixture. Sift the cocoa powder over the top.

Refrigerate tiramisu for at least 4-6 hours. I do over night.

White Chocolate popcorn

Popping your own popcorn could not be easier. You just need the pop corn kernels, a paper bag and 3-4 minutes of your time......THAT IS IT!! You don't need to buy none of those unhealthy versions out there....trust me....this is way better.

My daughter's birthday its just around the corner so I am figuring out what sort of treats to make for the kids. The theme is of course pink so the cake and some of the goodies I want to make are going to be pink.

I think I will probably make some sugar cookies and some pink chocolate covered pretzels...will see.

These chocolate pop corn its just AWESOME. It is not going to be the last time I make this, for sure, since it is so good and super easy to make.

Anyhow, this is really good. You can even try it with dark chocolate or any other chocolate of your choice. You could even get more creative and add some other things to the mix....why not!

Enjoy!!

I used the white chocolate baking bar plus some white chocolate chips for the melted chocolate. On the right picture you can see that all you need to pop corn is the actual kernels and a paper bag...... SO SO EASY!

The left picture is right after getting the pop corn out of the microwave. The right picture is right after mixing in the melted white chocolate into the pop corn.

You could make the pop corn what ever color you prefer.

Ingredients

1/2 cup pop corn kernels, unpopped
4 oz white chocolate baking bar, I used Ghirardelli
6 oz white chocolate chips,  I used Ghriardelli brand
1 drop pink food coloring, optional

In a paper bag, like in the picture, place popcorn kernels and fold top of the bag twice.

Place it in the microwave and set to high for 3 to 3 and half minutes. Listen carefully for when kernels stop popping. As soon as the popping stops, take the bag out of the microwave. (Mine took about 3 minutes 15 seconds, my microwave is not to powerful).

Place popcorn in a baking sheet and lay flat to cool.

On a double boiler melt chocolate. When the chocolate is melted add 1 drop of food coloring and mix through. Pour chocolate over the popcorn and with your clean hands mix chocolate through.

Set aside until chocolate sets and serve.

Nutrition facts calculated based on the recipe giving 4 servings. Notice the D+ rating. That is what chocolate does for you but I am ok with it :-) As long as you don't eat the entire batch, once in a while it is ok to indulge!!

Valentine's baking treats

                                                                    Chocolate mousse cake

So every one knows Valentine's its just in a couple of days......yeap.....I am pretty sure :-)

Well just a quick round up for those that still don't have any baking ideas for their valentine......or even if you don't have a valentine maybe you just want to have something special for the day :-)

All of the desserts are a little bit healthier than other regular versions out there. The taste it is totally there so I hope you try some of them so don't be afraid to the word healthier. That doesn't mean these are not good....trust me....they are :-)

Anyhow, happy valentine's day to all my friends, family and followers!!

Enjoy!

     Sugar cookies with home made sprinkles                      Coconut valentine's cookies

    Valentine's coconut cranberry mini cupcakes               Chocolate valentine's cookies

               Healthier chocolate brownies                            White and pink meringues for your valentine

Sugar cookies for valentine's day with home made sprinkles

Valentine's its just around the corner and baking at my house is just on full swing.

In a couple of days I will post some healthier valentine's ideas from where to choose from. Some are easier than others but all of them are really good :-)

I have wanted to make a couple more recipes for the occasion but I have not had time to do so, which I am bump about it.....maybe next year.

For this recipe I used my old sugar cookie recipe and also my old frosting recipe. They both worked really good. I also use the recipe for the sugar sprinkles made a while back, since I don't buy them because most of them have trans fats, NOT GOOD!

The sugar sprinkles are really easy to make. The trick is just to get the right consistency when piping it. It is really fun to do, especially with the kids, and making them different colors its just great. I hope you try making your own on day.

Anyhow, I won't elaborate any further. I hope you have a wonderful valentine's day and until my next entry

Enjoy!!

Here you can go here for the home made sprinkles recipe. They are just awesome. The right picture are the cookies right after taking them out of the oven and right before frosting. I actually did not frost all of them!!

I made different shapes but you can go ahead and do what ever you prefer.

Ingredients

Yields 16-18 cookies depending on cookie cutter size. I used a 3 inch round cookie cutter.

2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix
1 stick of butter, at room temperature
1/4 cup olive oil
3/4 cup unrefined sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder

Frosting

2 tablespoons butter
4 oz reduced fat cream cheese
1 1/2 cups powdered sugar, I use less sometimes


Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogenous dough formed.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours. I did over night.

Preheat oven to 350F and line a two baking cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 13-15 minutes. Cool on the baking sheets for 2-3 minutes and transfer them to a wire rack to cool completely.

For the frosting mix all of the ingredients until smooth and use a spatula to spread over each cookie. Sprinkle some of the sprinkles if using. For the home made sprinkle recipe you can go here

Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using.

Buffalo chicken dip

Wow to this buffalo and chicken dip.......this is one of the dishes I prepared last night for Superbowl Sunday and wow!!

While I made the buffalo dip on the very hot side it was still super good. I served it with multigrain tortillas chips and it was super yummy.

It was a huge hit with my husband and friends and for sure I will be making this dip again at parties and gatherings.

If you want to make this dip with less calories, not that it has a lot, use reduce fat cheese.

There isn't much else to say about this chicken buffalo dip but that you must try it for yourself to appreciate how good it is so until my next post......

Enjoy!!

Here you can see how the dip looked like. The left picture is right before incorporating the chicken into the mixture and the right picture right after and before placing in the oven :-)

I served the buffalo chicken dip with multigrain tortilla chips but you can serve with whatever you prefer.

Ingredients

Yields 6-8 servings

1 8 oz package 1/3 less fat cream cheese
1 1/4 cup plain Greek yogurt
1 1/2 cup shredded mozzarella cheese, more or less if you like
1/2 cup red hot buffalo wing sauce, more or less if you like
2-3 cups chicken, shredded and cooked, I grilled mine
2-3 tablespoons green onions, chopped, optional

Preheat oven to 350F degrees.

In a bowl mix first 4 ingredients and mix through. Add shredded chicken and combine.

Place mixture in a baking dish and bake for 20 minutes or until mixture bubbles and cheese is melted through. Serve while hot!!

Next time I will make it with tuna :-)

Nutrition facts calculated based in the recipe giving 6 servings

Skinny Fettuccine alfredo with spinach

This is the best skinny Alfredo sauce EVER. I have actually made this twice in the past week and it was awesome.

The first time I made this pasta I used brown rice pasta that my husband got at the market and it wasn't that great because the pasta consistency was very pasty, but when I used the whole wheat pasta....oh boy....it was heaven on earth.

If you like fettuccine Alfredo you must try this sauce, no joke, it is superb!

You can omit the Manchego and blue cheese and just leave the Parmesan cheese. I just like cheese WAY TOO MUCH, either way, it will still be an awesome sauce.

Anyhow, I hope you try this Alfredo pasta and if you do let me know how you liked it.

Enjoy!!

Before and after blending all of the ingredients in the food processor. You can see that I add it some Manchego and blue cheese. Like I said, I love any kind of cheese!! and by the way, you can also use your food blender if you don't have a food processor.

I made this dish twice within a week. The first time I made the Alfredo sauce I served it with rice brown spaghetti, left picture, which wasn't our favorite but the second time around I used whole wheat linguine and it was way better. Adding frozen spinach to the sauce was just GENIUS :-)

Ingredients

Makes 4-6 servings

13.25 oz whole wheat linguine, 1 package, you could use any other pasta of your liking
1 cup cottage cheese, or low fat cream cheese, I did this once and it works well
1/2 cup Greek yogurt, plain, I used 2% fat
3/4 cup unsweetened soy milk
1/2 cup Parmesan cheese, grated
2-3 tablespoons blue cheese, I used crumbled blue cheese
1/4 cup Manchego cheese, cubed
8 oz frozen chopped spinach, thawed out and drained
2-3 garlic cloves
1 teaspoon salt
1/2 teaspoon cornstarch, to prevent curdling
Pepper flakes, optional

Add all the ingredients, except the pasta of course and the spinach, to your food processor and process until smooth.

Pour sauce in a non stick pan and add the chopped spinach. Over a low to medium heat, heat the sauce through for a minute or so before adding the pasta.

Add the pasta to the sauce and heat until sauce starts to thicken and adhere to pasta, about 3-5 minutes. Add pepper flakes if using and serve.

adapted from the healthy foodie

The nutrition facts are based on 5 servings. It is high in Vitamin A and kind of high in sodium however you can omit the salt if you like.