Posts tagged ‘skillet’

2018, June 22

Recipe of the Month: Sesame Turkey with Steamed Asparagus

While trying different seasonings lately, the newest things I “discovered” are Lemon Pepper and sun dried tomatoes. I’ve been seasoning basically everything with these, from chicken to shrimp and now, turkey.
Below is a recipe I came up with earlier this week, and which was deemed as “the best turkey I ever had” by my boyfriend. Yay! ;)

Sesame Turkey with Steamed Asparagus

500 gr Turkey
3 tbsp Coconut oil
Lemon Pepper seasoning to taste
1 tsp grated Ginger
2-3 Sun dried tomatoes, ground
4-6 Basil leaves
2 tbsp Red peppers paste
splash of white Wine
125 ml cooking Cream (I use Alpro Rice Cuisine)
3 tbsp Sesame seeds
2 tbsp Chia Seeds
bunch of Asparagus

Prepare the meat by cutting up the turkey into small pieces. Into a heated pan add the coconut oil, the turkey and season with the lemon pepper, ginger, red peppers paste and ground sun dried tomatoes. (I omitted seasoning with salt also, since the red peppers paste is very salty.)
When the meat is almost done, add a splash of white wine and the basil leaves. Stir well and let simmer until the wine is almost gone.
Add the cream and stir continuously for a couple of more minutes so the sauce forms.
When done, turn off the heat and stir in the Sesame and Chia seeds.

Cut the Asparagus to fit into your steamer. Place the thicker pieces below and the thinner ones above them. Cover with the lid and steam until it becomes bright green and tender to touch, but still a bit crisp. It should take around 8 minutes for thick Asparagus and 5 minutes for thinner Asparagus.

The day I cooked it I served this with Danish rye bread, but it’d go well with other side dishes like rice, baked regular or sweet potatoes, etc.
I think it’d even taste great stirred together with Quinoa (I’ll be trying this idea next!).

Bon appétit! ;)

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2018, April 27

Recipe of the Month: Sautéed Vegetables with Shrimp

I recall first eating shrimp back in 2011 when I went to an Indian cuisine restaurant with a friend of mine. The menu offered a variety of dishes I’ve never heard of before, and I chose Risala Curry with Shrimp and Chili & Garlic Naan. It was delicious.

I also recall growing up and never seeing shrimp – it took a while for it to start appearing in the supermarkets. Then, it took me even longer to actually buy some and try to cook it myself. Finally I gave in, and for my boyfriend’s birthday dinner in 2016, I tried a Honey Ginger Shrimp with Basmati Rice recipe. It was really good.

This Winter, I tried two new recipes. One, a variation on the Honey Ginger recipe above, and the other, I’ll detail below. This is my favorite, so far!

Sautéed Vegetables with Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on
300 grams mixed vegetables, or vegetable of your choice
1 cube butter (a quarter stick)
salt, white pepper, parsley
1 tablespoon oyster sauce or fish sauce

Add the cube of butter to a pan and start cooking the vegetables. I got a mixed vegetable pack which contained peas, carrots, corn and cauliflower. Season with salt, white pepper and parsley. Especially if you’re using fresh vegetables they will take longer to cook, but in either case let them be almost completely done before adding in the shrimp.

After adding it, cook the mixture some more with the shrimp; about 2-3 minutes per side should be enough. I like to place a lid on my pan so the shrimp cooks in the steam the vegetables let out.

Serve with rice or a side dish of your choice.
I might try making Naan next time, I think they’d go nicely together.

Bon appétit! ;)

2016, March 11

Recipe of the Month: Honey Ginger Shrimp with Basmati Rice

I’ve been tempted with buying sea food a few times before, but I’ve never cooked anything from the sea other than fish, so I kept putting it off. However, for my boyfriend’s birthday lunch a couple of weeks ago, I really wanted to make shrimp. So I bought some, and went on searching for recipe ideas. I got my inspiration from this recipe, but adapted it with what ever I thought would also work, as I didn’t want the dish to be too sweet.

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Honey Ginger Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on

2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sweet & sour chili sauce
1/2 lemon’s freshly squeezed juice
pinch of salt
pinch of white pepper

Combine the sauce ingredients and leave it sit for about 10 minutes.

Add some sesame oil into a skillet or wok. Add in the sauce, then the shrimp and cook for about 2-3 minutes per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.

Serve hot out of the pan. Drizzle the remaining sauce over the rice.

Basmati Rice

1 cup Basmati Rice of your choice
2 cups water
splash of rice oil
pinch of salt
pinch of white pepper

Add a splash of oil into a high pot, heat it up then add the cup of Basmati rice, the pinch of salt and pepper. Stir together for a few minutes so the oil is evenly distributed.

Add two cups of water (same cup as you measured the rice in), stir well, and bring to a simmer. Cover with a lid and resist the urge to stir again!
Let it boil for about 15-20 minutes on the lowest heat setting possible until the water is all gone and you’re left with some fluffy separate-grained rice.

Bon appétit! ;)

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