Posts tagged ‘freshly cracked black pepper’

May 28, 2013

Steamed Shrimp with Simple Mango Salsa

Steamed shrimp with a sweet and spicy mango salsa on top. An easy, light summer meal that is a pinch to put together. Would be great with some grilled shrimp too.

 

Ingredients

8 or 10 jumbo shrimp, about a pound

1 ripe mango, cubed

1/4 cup thinly sliced red onion

1 teaspoon red pepper flakes, or more to taste

Juice of one lime, freshly squeezed

1 jalepeno, thinly sliced, to taste

Cilantro, to taste

Directions

Steam shrimp and set aside. I used a microwave steamer but you could use a bamboo one or whatever you have. In a separate bowl, add all ingredients except the lime juice. Top the mango salsa with lime juice and toss lightly. Serve with steamed shrimp.

 

xx

R

Happy light meals!

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March 31, 2013

Spring Frittata with Asparagus, Leeks and Sweet Peas

This is a green spring favorite, and since I am also a self diagnosed mushroom addict, I added those as well. Frittatas are a fabulous way to enjoy your veggies and get in a fabulous dose of spring for breakfast. I don’t usually make sweet breakfasts because I am more so a savory person in the morning, but breakfast food is so versatile to me. This is something that would be great paired with a fabulous side salad with massaged kale (balsamic, dijon and black pepper are great together) for a quick easy to reheat lunch (super work  and school friendly). I love delicious meals that have some great nutritional power because who doesn’t love those meals that taste great and do great things for your body? With some green superstars like leeks, peas, asparagus, and mushrooms, you cannot go wrong. Get a gorgeous wedge for breakfast with some soothing mint tea, some coffee with cinnamon and some orange slices or some slices of toast if you want.

Ingredients

Serves 4

5 eggs

2 leeks, cleaned and diced

1 cup fresh English peas

1 /2 cup asparagus spears, cut into bite sized pieces

Goat cheese crumbles, as desired, or cheese of your choice

Fresh herbs, assorted, I used fresh flat leaf parsley and basil

1/2 cup nonfat milk, or whole milk (But I never keep this around the house so I use nonfat and I don’t taste much of a difference)

1 teaspoon Dijon mustard

1 tablespoon Greek yogurt, plain

Sea salt as desired

Freshly cracker black pepper, as desired

1 cup baby spinach leaves, julienned

Mushrooms, optional

Directions

Preheat oven to 350 degrees. Grease a baking dish, in your desired shape (round probably looks the prettiest). Spray the baking dish with PAM or coconut oil or olive oil. Whisk eggs and then add all ingredients except the cheese. Pour egg mixture into the baking dish and bake for 30 minutes or until the mixture has set. Keep an eye on this in case the edges brown quicker in your oven than mine.

Happy spring cooking everyone!

xx

R