Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
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closeWeekly recipes for April 30, 2008
Coconut Lime Shrimp
Start to finish: 30 minutes
3 limes
2 pounds raw shrimp, peeled, tail on
1 14-ounce can full-fat coconut milk
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup unsweetened coconut flakes
Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).
Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.
Meanwhile, in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.
In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.
Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.
Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.
While the shrimp are still on the grill, drizzle them with the remaining lime juice.
Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut.
Makes 4 servings.
Each serving contains 330 calories, 10 grams fat (6 grams saturated), 388 milligrams cholesterol, 4 grams carbohydrates, 52 grams protein, 1 gram fiber and 672 milligrams sodium.
Grilled Lamb and Asparagus Pitas with Tsatsiki Sauce
For the Tsatsiki Sauce:
1/2 cucumber, peeled and chopped
1 cup plain yogurt
1 teaspoon lemon juice
1 small garlic clove, minced
1/4 teaspoon each salt and pepper
1/4 cup chopped fresh mint
For the pitas:
1 1/2 pounds lamb, cut into 2-inch cubes
2 pounds fresh asparagus, ends trimmed
4 pita breads, cut in half
1 teaspoon of olive oil
1/4 teaspoon each salt and pepper
1/4 cup mint leaves, whole
2 tomatoes, cubed
1/4 cup pitted Kalamata olives
For the Tsatsiki Sauce: Purée all sauce ingredients in a blender until almost smooth, about one minute. Chill until ready to assemble.
For the pitas: Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare. Cut asparagus into 2-inch pieces. Set aside. Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
Divide sandwich ingredients evenly among the 8 pita halves.
Drizzle with the Tsatsiki Sauce and serve immediately.
Makes 8 pitas.
Each serving contains 377 calories, 11 grams fat (5 grams saturated), 91 milligrams cholesterol, 334 milligrams sodium, 26 grams carbohydrates, 4 grams dietary fiber and 14 grams protein.
-- California Asparagus Commission
Lemon Orzo with Roasted Asparagus
1 cup orzo
1 tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 teaspoon salt
dash of coarsely ground pepper
1 tablespoon extra-virgin olive oil
8 roasted asparagus spears
1/4 cup chopped flat leaf parsley
2 tablespoons toasted pine nuts
Cook pasta according to package directions. Drain and set aside.
Combine lemon zest, lemon juice, salt and pepper. Slowly add oil to juice mixture, stirring constantly with a small whisk or fork, until well blended. Add to pasta and toss to coat. Cool to room temperature. Cut roasted asparagus into 1-inch pieces. Stir in asparagus, parsley and pine nuts.
Makes 4 servings.
Each serving contains 224 calories, 6 grams fat (1 gram saturated), 35 grams carbohydrates, 7 grams protein, 139 milligrams sodium and 2 grams dietary fiber.
Grilled Rack of Asparagus
1 pound asparagus
For the vinaigrette:
2 tablespoons shallots, chopped fine
1 tablespoon sweet mustard
1 tablespoon Balsamic vinegar
1/4 teaspoon salt and pepper
1 tablespoon fresh herbs, your choice, chopped
8-10 6-inch wooden bamboo skewers (see note)
chopped fresh herbs and lemon zest for garnish
In a pot of boiling salted water, blanch the asparagus for two minutes or until crisp-tender. On a cutting board divide the bunch of asparagus into servings of six to seven spears. Line up the servings in a row. Run one skewer two inches from the top and a second skewer two inches from the bottom through all the spears to create a horizontal rack.
For the vinaigrette: Put all the ingredients in a jar with a tight-fitting lid and shake well.
To grill asparagus: Brush racks liberally with vinaigrette to coat well. Grill racks over a medium-high heat barbecue or grill pan for two to three minutes on each side until tender. Serve with extra vinaigrette.
Top with chopped fresh herbs and lemon zest.
Makes 3 to 5 servings.
Note: Soak the wooden skewers in water to prevent them from burning when grilling.
Each serving contains 27 calories, 51 milligrams sodium, 2 grams dietary fiber and 3 grams protein.
-- California Asparagus Commission
Beef Top Loin Steaks with Grilled Onion Relish
Preparation: 20 minutes; cooking time: 8-18 minutes
1/2 cup balsamic vinegar
4 teaspoons garlic-pepper seasoning, divided
4 boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)
2 medium red onions, each cut into 12 wedges
2 medium yellow squash, cut lengthwise in half
2 medium zucchini squash, cut lengthwise in half
2 tablespoons olive oil
1 teaspoon chopped fresh oregano
salt to taste
Bring vinegar to a boil in a small pan. Lower heat; simmer 6 to 8 minutes or until reduced by half; set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto steaks. Thread onion wedges onto 4 (10-inch) metal skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic pepper. Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally. Remove onions from skewers; toss half the onions with 2 tablespoons of the reduced vinegar, oregano and salt to taste. Carve 2 steaks into slices. Serve with half of the onions and half of the squash. (Cover and refrigerate remaining 2 steaks, half the onions and squash and reduced vinegar for Monday.)
Makes 2 steaks with vegetables for now (4 servings) and 2 steaks with vegetables for leftovers.
Each serving contains 216 calories, 26 grams protein, 8 grams fat (34 percent calories from fat), 2.3 grams saturated fat, 10 grams carbohydrate, 46 milligrams cholesterol, 202 milligrams sodium and 2 grams fiber.
Mediterranean Penne Salad
Preparation: 20 minutes; cooking time: for the pasta
2 1/2 cups penne pasta
2/3 cup hummus
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup red grape tomatoes, halved
1/2 cup chopped red onion
1/3 cup black or green pitted olives, halved
1/4 cup crumbled fat-free feta cheese
1/4 cup chopped fresh basil
1 tablespoon capers
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons toasted slivered almonds
Cook pasta according to directions; rinse in cold water and drain well. Place in a large bowl. In a small bowl, combine hummus, juice and oil; mix well and set aside. To pasta, add tomatoes, onion, olives, feta cheese, basil, capers, salt and pepper; gently toss to mix well. Spoon hummus mixture over pasta; toss to coat. Cover and chill. Sprinkle with almonds just before serving.
Makes 6 servings.
Each serving contains 236 calories, 9 grams protein, 10 grams fat (1.2 grams saturated), 33 grams carbohydrates, 414 milligrams sodium and 5 grams fiber.
Shrimp with Pasta and Feta Cheese
Preparation time: 15 minutes; cooking time: 10 minutes, plus pasta
8 ounces pasta shells (about 3 cups)
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped fresh basil
1 1/2 teaspoons fresh oregano
1/2 teaspoon minced garlic
1 14 1/2-ounce can drained diced tomatoes with oregano, basil and garlic
1 cup seeded and chopped plum tomatoes
1 pound uncooked shelled and deveined shrimp
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled fat-free feta cheese for garnish
Cook pasta according to directions; drain. Meanwhile, in a large skillet, heat oil on medium-high. Add onion, basil, oregano and garlic; cook and stir 5 minutes or until onion is tender. Add both tomatoes, shrimp, wine, salt and pepper. Cook and stir 2 minutes or until shrimp are pink and tomatoes are heated through. Spoon over pasta; garnish with feta cheese.
Makes 4 servings.
Each serving contains 404 calories, 30 grams protein, 5 grams fat (1 gram saturated), 56 grams carbohydrates, 168 milligrams cholesterol, 1,027 milligrams sodium and 3 grams fiber.
Spring Greens with Fennel and Herbs
1 cup fresh trimmed green beans (cut into 1-inch pieces)
3 cups mixed, torn spring greens, leaf lettuce, spinach or a combination
2 small fennel bulbs, trimmed and thinly sliced
4-5 radishes, trimmed and thinly sliced
1/4 cup flat-leaf parsley leaves
2 tablespoons tarragon leaves
1 tablespoon minced chives
1 tablespoon tarragon-flavored red wine vinegar
1 teaspoon freshly squeezed lemon juice
1 teaspoon olive oil
dash salt
freshly ground pepper
Cook green beans in 1/3 cup boiling water 4 minutes. Drain and submerge in ice water until chilled, then drain again.
Combine torn greens, sliced fennel, sliced radishes, parsley, tarragon, chives and drained green beans in salad bowl.
Whisk together vinegar, lemon juice, olive oil and salt. Drizzle over greens and toss well. Season generously with pepper.
Makes 4 servings.
Each serving contains 86 calories, 2 grams fat, 14 grams carbohydrates, 3 grams protein, 142 milligrams sodium and 6 grams dietary fiber.
La Perfecta
1 1/4 ounces El Tesoro Anejo Tequila
1/2 ounce Grand Marnier
2 ounces margarita mix
Shake ingredients and pour into a martini glass.
Squeeze a lime wedge over the drink and drop it in. Garnish with two olives.
Makes 1 cocktail.
-- Z'Tejas
Margarita de Granada
2 ounces Sauza Blanco Tequila
1 ounce Triple Sec
3 ounces sweet and sour mix
3 ounces pomegranate juice
ice
Shake ingredients, and pour over ice.
Makes 1 cocktail.
-- Taco Rosa of California
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