Archives for posts with tag: tomatoes

I’m an odd one who likes to have a sandwich for breakfast.  I’ll pass up eggs, cereal, french toast, pancakes, waffles for a sandwich.  Though I like all of those things, I prefer this sandwich.  When I visit my parents, I’m always sure to get some jalapeño chicken sausage and make a sandwich out of it for breakfast.  Unfortunately, I can’t find any pork-free chicken sausage here, though I’m sure they exist, so I opt for this vegetarian version.

With or without chicken sausage I am a lover of cheese, bread with almost any other combination.  I like to add basil, chives, and/or cilantro as well.  My sister and I came up with this (genius ;)) combination for breakfast.  We’re big on sandwiches and are known to turn meals into a sandwich.  All you really need is bread.

Spicy chilies and flavors are also a favorite of mine.  Hence, the radishes and jalapeños .  I think everything melds so nicely here: spicy, creamy, and fresh.  The textures all work, too.  Not too shabby if I say so myself.  I have created the perfect form of food in a sandwich.  Yes, I’m being totally sarcastic and I’m sure someone reading this will turn their nose up at this and think, “what is she going on about???”  Regardless, this is my favorite breakfast, lunch, and/or dinner for when I’m not in the mood for something that takes effort to make and after eating this sandwich I’m truly satisfied.

My Favorite Sandwich

There are absolutely no directions on how to make this sandwich.  I’ll give you some rough ideas and you go ahead and make your perfect sandwich.

Ingredients

nice hearty bread (I used honey, nut, flax)

radishes

avocados

good quality tomatoes, like heirloom

cucumbers

jalapeño peppers (fresh or pickled)

cheese of your choice (I used a semi-soft sheep’s milk cheese.)

lime juice

herbs: basil, chives, cilantro, dried herbs de Provence

sea salt

extra-virgin olive oil

Method

Toast bread drizzle on olive oil and dress with toppings of your choice.  I make them open-faced.   Easy!

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Shrimp scampi is something I can say I have mastered.  Well, for one it’s not something that requires anything special to master and secondly, everyone loves it.  I always have people asking me how I make it, and I sometimes feel embarrassed to say anyone can make this.  It’s so easy but gives the impression that you have actually put a good amount of effort into it.  When I lived with my parents, we would often make this for guests and they loved it.  I think it’s in the sauce; because of its richness.  You don’t even need the linguine I added to it.  The linguine is just an after thought.  Just serve it with some nice crusty warm bread for soaking up the sauce and you’ll be all set!

This dish also offers a lot of freshness.  I adore fresh herbs and always have my fridge stocked.  They just perk up any dish.  If I have people over I simply cannot not garnish my food with piles of herbs.  Even just cooking at home, I will not make something if I don’t have the herbs for it.  It’s just not the same.  I can say that I will judge you if you don’t use fresh herbs *snicker.*  Teasing aside, I think I have made my passion for herbs quite apparent.  Another freshness component to this dish is the lemon.  I use just half of a lemon for it’s juice and half for the zest and the zested half for a nice lemon slice garnish inspired by Ina Garten.  I always use caution when adding lemon juice or zest to something.  To me sometimes recipes call for too much and then all you taste is lemon.  I think I have mentioned it before, but too much lemon reminds me of Pinesol.

I add shallots and tomatoes as well to break away from the norm.  I like the roundness they give to the scampi.  As with most dishes, I add extra spice to mine but use as much as you like.

Shrimp Scampi

adapted from Ina Garten’s Linguine with Shrimp Scampi from Barefoot Contessa Family Style

Serves 2-3

Ingredients

1 pound peeled and deveined shrimp (I remove the tails as well)

6-7 cloves garlic, minced

2 shallots minced

1 tomato, chopped

2 tablespoons olive oil (plus a little extra for drizzling at the end)

2 tablespoons unsalted butter

1 lemon (half for juice, half zested, and the zested half cut into rounds)

2-3 tablespoons of light cream

3/4 of a teaspoon crushed red chili flakes

1 teaspooon salt

1/2 teaspoon black pepper, optional

2 tablespoons chopped chives (use more or less)

2 tablespoons chopped flat-leaf parsley (use more or less)

parmigiano reggiano shavings, optional

1/2 box of linguine (I used whole wheat because that’s what I had on hand)

Method

Cook the linguine in a large pot of salted boiling water until al dente, about 10 minutes (do not drain it from the water).  Meanwhile, heat a large saucepan on medium heat.  Add the olive oil and turn down the heat to medium low.  Put the butter in the pan and after 1 minute add 1/2 teaspoon of the red chili flakes and allow it to infuse the oil for about 30 seconds.  Add the shallots and allow them to sweat for about 2-3 minutes.  Next add the garlic, cook for 2 minutes, make sure it doesn’t burn.  At this point put it the chopped tomato.  Let it sweat for 1-2 minutes.  Turn up the heat to medium.  When the pan is ready add the shrimp and salt/black pepper and allow the shrimp to turn pink.  This will take about 5-7 minutes.  Do not overcook because they will get stringy.  Turn the heat to the lowest setting and add the juice of half a lemon.  Next, stir in the cream.  Add the pasta directly from the pasta water to the shrimp pan using tongs, so that a little of the starchy water goes into the scampi.  Top with the chives, parsley, lemon zest, lemon slices, 1/4 teaspoon of red chili flakes, pamigiano reggiano, and toss.   Drizzle the top with olive oil.