I was a little hesitant making Shrimp Curry with Coconut Rice my family.  I knew my husband would like it, but I wasn’t so sure about the girls.  Boy was I wrong; they loved it!  In fact what’s in this picture is all that I had left over for lunch!  I wasn’t sure that they would like the curry or the coconut, but they couldn’t get enough of it…   I’ll double this recipe next time.

Ingredients:
5 teaspoons canola oil, divided1 pound peeled and deveined shrimp
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup onion, diced
1 1/2 tablespoons curry paste
1 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon red pepper flakes
1 cup fish stock or chicken stock
1 cup frozen peas and carrots
1 lime

For the rice:
2 cups light coconut milk
2 cups water
2 cups uncooked rice
1 tablespoon chopped fresh cilantro

Directions:
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper.  Add shrimp to pan; cook 2 minutes on each side or until done.  Remove from pan.

Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry paste and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly.  Add fish or chicken stock and peas and carrots; bring to a boil.  Cover and reduce heat to medium-low; simmer 4 minutes.  Return shrimp to pan; cook 1 minute.  Add the juice of half a lime.

While curry cooks, bring coconut milk and water to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 20 minutes or until liquid is absorbed.  Add cilantro and the juice of half a lime.

Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.

Love this Wilted Spinach Quinoa Salad with Cranberries and Bacon.  I could eat it alone as an entree salad or along side a nice juciy tenderlion or grilled shrimp.

Ingredients:
1 cup quino (cooked to package directions)
1 package (6 ounces) fresh baby spinach, torn
6-8 slices crispy bacon
1/2 cup dried cranberries
1/4 cup green onion, finely chopped
1/2 cup glazed walnuts pieces

DRESSING:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon agave syrup
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach, green onions, bacon and cranberries.

For dressing, in a small sauce pan, whisk the oil, vinegar, agave syrup, garlic, salt and pepper.  Warm over moderate heat.  Pour over quinoa mixture; toss to coat. Sprinkle with walnuts.

I love this Steamed Wild Striped Bass with Ginger and Scallions recipe.  It’s so easy to prepare and full of flavor.  I first made this recipe adapted from Food & Wine magazine a year or so ago.  I like to add fresh vegetables such as asparagus and shiitake mushrooms to make this a a one skillet meal.  After over indulging over the holidays, this will be the perfect meal to get back on track.  Check out other great healthy recipes on foodandwine.com right now.  They have a wonderful 4 week diet plan that won’t leave you feeling like your on a diet.

Ingredients:
Vegetable oil, for frying
One 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger
1/4 cup soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon sugar
1/4 teaspoon toasted-sesame oil
4 scallions, cut into 1/2-inch lengths
Four 6-ounce wild striped bass fillets, with skin
Salt and freshly ground white pepper
1 teaspoon Chinese fermented black beans, rinsed and minced
2 jalapeños, thinly sliced into rounds and seeded
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 cups shiitake mushrooms, trimmed
2 tablespoons chopped cilantro

Directions:
In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet.

In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set a bamboo steamer over a wok or an open steamer over a large, deep skillet. Add 2 inches of water to the wok and bring to a boil. Scatter the dark green parts of the scallions, aspragus and shiitake mushrooms on a heatproof plate that will fit inside the steamer. Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. Sprinkle the black beans and minced ginger on top. Set the plate in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.

Just before the fish is done, reheat the oil in the skillet. Add the remaining scallions and the jalapeños and cook over moderate heat for about 2 minutes. Transfer the fish, asparagus, mushrooms and its juices to shallow bowls. Top with the fried scallions, jalapeños and ginger matchsticks. Sprinkle with the cilantro and serve.

This is a great versatile recipe.  I have made this as a side for an Easter buffet, I have made it for brunch and most recently I made it for dinner for a good friend.  Pair it with a nice leafy salad and a glass of Pinot Grigio and it’s the perfect light dinner.  You can make this recipe ahead of time and serve it at room temperature or right out of the oven.  Either way, I’m sure you will love it.

Ingredients:
1 basic tart dough recipe
1 lemon halved
14 oz frozen artichokes
3 tbsp. olive oil
1 small onion, diced
3-4 garlic cloves, minced
salt and freshly ground black pepper
1 3/4 cup ricotta cheese
1/2 freshly grated Parmigiano-Reggiano cheese
3 large eggs, beaten
2 tsp. minced fresh basil
1/2 cup sun-dried tomatoes, cut into thin slivers

Directions:
Preheat the oven to 375 degrees. Prepare the dough and fit it into a 10-inch tart pan with removable bottom. Pick the dough with a fork and bake for 15 minutes.

While the tart dough is baking, heat olive oil in a large sauce pan. Add the onion and saute over medium high heat until translucent. Add garlic and cook for about 1 more minute.

Drain the artichokes and cut into small pieces. Add to the pan. Add sun-dried tomatoes. Cook for about 5 minutes. Remove the pan from the heat.

Combine the ricotta and Parmigiano-Reggiano cheeses, eggs, basil and lemon juice from 1/2 of the lemon in a large bowl. Add the artichoke mixture and combine well. Pour into the tart shell and bake for approximately 40 to 45 minutes or until the center is set and the top is golden brown.

Cool on a rack. Serve warm or at room temperature, sliced into wedges.

Ingredients

For the shrimp:

• 3/4 cup dry white wine
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Salt
• 1/2 lemon, juiced
• 1/2 cup olive oil
• 1 pound (U-15) jumbo shrimp, peeled and deveined
• 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
• 10 (8-inch) skewers, soaked in warm water

For the salad:

• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 medium red onion, thinly sliced
• 1 cup balsamic vinegar, plus 2 tablespoons
• 1/4 cup olive oil
• 1 pound baby arugula

Directions

Ingredients:
4 slices of pancetta
1/2 cup all-purpose flour
1 large egg beaten with 1 tablespoon of Olive oil
1/2 cup yellow cornmeal
1/4 tsp. cayenne pepper
Salt and freshly ground pepper
1 pound unripe green tomatoes, cut into 1/2-inch slices
Canola oil
8 thick-cut slices of Italian bread, toasted
goat cheese and baby arugula, for assembling

Directions:
Over medium-high heat, drizzle olive oil into a large skillet. Cook the pancetta for about 15 minutes on both sides or until crispy. Drain the pancetta on a paper towel and set aside.

Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt, pepper and cayenne. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere.

In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.

Lay 4 slices of toast on a work surface and lightly spread with goat cheese. Top with the green tomatoes, pancetta and arugula and remaining 4 slices of bread. Cut in half and serve.