Thursday, September 20, 2012

Spicy Shrimp with Rice and Peas

One of the few dinners I make over and over, this shrimp is so easy.

My mum and I found this recipe over the summer and loved it.

I have tried serving it with several sides but this brown rice pilaf is my favourite.

Spicy Shrimp with Lime and Parsley

  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon smoked paprika (or 1 teaspoon paprika)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 tablespoon unsalted butter

1 lime

Combine salt, paprika, cumin, curry, cayenne, and cinnamon in a small bowl.
Toss with shrimp.
Heat a large pan over med-high heat. Melt butter and add shrimp.
Cook until pink, 3-5 mins.
Squeeze  lime over shrimp and serve over rice.

Brown Rice Pilaf with Peas
(adapted from Everyday Food)

1 Tbsp olive oil
1tsp fennel seeds (I used Herbs de Provence)
1small yellow onion, finely chopped
1 C brown rice
1 3/4 C stock or water
1 Tbsp soy sauce
1 C frozen peas, thawed
1/3 C chopped parsley

Heat olive oil in a large sauce pan.
Add fennel seeds and cook 1 minute.  Add onion and cook until soft, 5 mins.
Stir in rice.
Pour in stock and soy.
Cook until rice is softened.   (30 mins or so.)
Remove from heat, add peas and parsley.
Stir and let stand 5 mins.

Wednesday, September 12, 2012

Our Favourite Taco Seasoning

Even though tacos are totally a staple here, they still seem like party food.

A few years ago, I started mixing my own taco seasoning.

I add it to lots of things like guacamole and Mexican-esque casseroles.

I've tried several different ones and this seems to be the favourite.

This recipe fills my small sized mason jar and lasts me several months.

Taco Seasoning
*I add around 2 Tbsp to about a pound of ground meat.

3 Tbsp chili powder
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp chili flakes
3/4 tsp dried oregano 
1 1/2 tsp paprika (I use smoked paprika)
1 heaping Tbsp cumin
1 Tbsp Kosher salt
1 Tbsp black pepper
1/2 Tbsp sugar (optional- We don't like it with sugar but feel free to add it if you do.)

Mix together all ingredients in a mason jar and shake until combined.

Tuesday, September 11, 2012

Key Lime Yogurt

I've been noticing tons of Greek Yogurt in the grocery stores lately.

When I was first married, I used to buy regular, plain yogurt, strain it through cheese cloth for a day to get the liquid out and then add a bit of sugar and some lime juice and zest. (Serve that on some grilled peach halves, it's amazing.)

I stopped doing that pretty soon after I started because it took up precious space in my fridge and took way too long for me.

Greek Yogurt is thick on its own and that's what I love about it.

I've started making my Key Lime Yogurt again since discovering Greek Yogurt.

It is so good as a dip for fruit, sprinkled with granola or on its own.

Here's how I do it.

Key Lime Yogurt
*I tell you to use sugar here but I've also done it sugar free and drizzled individual servings with a bit of honey. I love it that way too.

1 tub Greek Style, Plain yogurt (500g)
2-3 Tbsp sugar (*optional)
zest of a lime (about 1 Tbsp)
1-2 Tbsp lime juice

Open the yogurt container and mix all ingredients together in the tub.