Testing Pinterest Food Pins

 

I love Pinterest, and I have pinned a lot of things to my Food Board. I  decided this weekend to give four of those interesting looking recipes I had been pinning  a try, since I hadn’t gotten around to it, and see if there are any good!

Shrimp and Feta Risotto

  • The pin: shrimp rissoto
  • The recipe
    • 6 C. chicken or vegetable broth, homemade or low-sodium
    • 2 lbs. shrimp, peeled and deveined
    • 1 T. unsalted butter
    • 2 T. olive oil
    • 1 small onion, finely diced
    • 2 cloves garlic, finely chopped
    • 1 1/2 C. arborio rice
    • 3/4 C. dry white wine
    • 6 – 8 large fresh basil leaves, torn
    • 3 C. baby spinach
    • 1/4 C. crumbled feta cheese
    • zest of one lemon
    • Parmesan, grated for serving
  • In a large pot over high heat, bring the broth to a boil. Add the shrimp and simmer for about 3 minutes covered until just cooked.
  • Be careful not to overcook them. Remove the shrimp with a slotted spoon or small sieve and keep them in a bowl until ready to use. Keep the stock on a medium low heat to continue simmering.
  • In another large and heavy bottomed pot, melt the butter and olive oil over medium high heat. Add the onion and sauté for about 5 minutes until softened, then add the garlic. Continue to cook for another 2 minutes, then add the rice. Stir to coat the rice with the oils and cook for about 2 minutes. Do not get any color on the rice. Add the wine and simmer until mostly evaporated.
  • Using a large ladle, add about one cup of broth to the risotto and stir. Keep stirring as the rice absorbs the broth. As soon as you see the rice becoming more dry, add another ladleful. And stir. And add. And stir. You get it. Keep this up until the rice becomes tender and creamy, but still has some body. This will take about 25 minutes.
  • Remove the rice from the heat and add the shrimp, basil, spinach, feta and lemon zest. Serve with some freshly grated Parmesan on top.
  • The process and thoughts:  This one I pretty much followed to the dot.  The only thing I did differently was that I added the spinach and basil at the end of the process, when the risotto was still in the flame so that it wilted and got more involved in the risotto. image
  • The results: image

Strawberry, Mozzarella, and Basil Salad

  • The pin: strawberrysalad
  • The recipe:
    • 4 cups chopped fresh strawberries
    • 2 cups mini mozzarella balls
    • ½ cup basil leaves
    • ½ cup balsamic vinegar
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
  • Mix together strawberries, mozzarella balls, and basil in a bowl. Place balsamic vinegar in a small saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 15-20 minutes or until reduced by half. Mix in 1 tablespoon of olive oil and salt and pepper. Drizzle over salad.
  • The process and thoughts: So this salad was a total hit. I loved the change in strawberries for the tomatoes, gives it a great fresh  feeling. I changed one thing about this recipe. Instead of just reducing the balsamic vinegar, we added some maple syrup to it to give it a bit more structure and flavor and it was amazing!! we added like a little bit more than a spoonful of maple syrup.
  • The picture results: wpid-20131110_141728.jpg

The Best Healthy Tacos

  • The pin: salmon tacos
  • The recipe: 
    • For the salsa:
      • 2 cups cherry tomatoes, quartered
      • 4 green onions, thinly sliced
      • 3 tbsp. fresh cilantro, chopped
      • 1/2 small jalapeño, finely diced
      • Juice of 1 lime
      • 1/2 tsp. sea salt
    • For the salmon:
      • 1 tbsp. paprika
      • 1 tbsp. cumin
      • 1 tsp. chipotle chile powder
      • 1/2 tsp. sea salt
      • 12 oz. wild Alaskan salmon, in filets
    • Corn tortillas for serving
    • Garnish:
      • Feta cheese, crumbled
      • Lime slices
      • Cilantro
  • Preheat oven to 400 degrees.
  • First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.
  • Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.
  • Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry. (Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.
  • Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired
  • The process: Another one that was pretty much a hit just as written. The only thing I added is that I made guacamole to add to it, and it worked great.
  • The results: 

image

image

Jean-Georges’ Ginger Fried Rice

  • The pin: ginger fried rice
  • The recipe: 
    • 1/2 cup peanut oil if you’re Mark Bittman, chicken fat if you’re Jean-Georges
    • 2 tablespoons minced garlic2
    • 2 tablespoons minced ginger
    • Salt
    • 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
    • 4 cups cooked rice, preferably jasmine, at room temperature (see note below)
    • 4 large eggs
    • 2 teaspoons sesame oil
    • 4 teaspoons soy sauce
  • In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits.
  • Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
  • Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
  • In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
  • Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
  • Note: Use leftover cooked rice if you have it. Here are some tips if you’re cooking the rice fresh, to make sure it isn’t too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.
  • The process and thoughts:  Great dish! I did a few things differently here. I didn’t have peanut oil or chicken fat so i used sesame oil for everything. I also added a bit more ginger to the chips (which are a fabulous discovery!)image
  • The results: image

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