Tag Archives: leftovers

Shrimp and Avocado Tostadas

‘Guac’ Party resulted in a surplus of ripe avocados. So, in the spirit of not wasting food, I cooked up some shrimp and avocado tostadas.  This was my first time preparing home-made tostadas shells, which were fried up from the leftover corn tortillas.

There were three layers to this tostada:  cumin black beans, pico de gallo and the shrimp and avocado.  The only part of the tostada I didn’t prepare were the beans, which came from a can. I did, however, add a couple teaspoons of cumin to the mixture during heating.

After peeling and deveining the shrimp, I tossed in a few seasonings with lime juice and marinated for 10 minutes before skewering and grilling. Here are my recipes for the pico de gallo and shrimp/avocado mix.

Pico de Gallo–yields 2 cups

1/2 red onion (finely chopped)

2 roma tomatoes ( chopped)

1/3 cup cilantro (roughly chopped)

juice of 1 lime

1/2 teaspoon of salt

1/2 jalapeno with some seeds (finely chopped)

In a medium sized bowl, toss all the ingredients together.

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Shrimp and Avocado Tostadas–more than enough to top 10 tostadas

2 lbs. fresh shrimp, peeled and deveined

2 teaspoons of cumin

1/3 cup of cilantro

1/4 teaspoon of cayenne

1/2 jalepeno and seeds (chopped)

1/2 teaspoon white pepper

1/2 teaspoon salt

juice of 3 limes

3 ripe avocados, removed from shell and cubed up

1.  Toss everything together (no avocado) and let the shrimp sit for at least 10 minutes.

2.  Soak your skewers before putting them on the grill to prevent burning.  I had 4 shrimp for each skewer. Discard liquid.

3.  Place on a heated grill until shrimp are cooked on both sides. Fully cooked when pink.

4. Remove shrimp from skewers and toss with avocados. Sprinkle a little more lime juice over the mixture.

5. Layer a tostada with beans, pico de gallo and shrimp and avocado. Top with a few splashes of hot sauce if desired.

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Mt. Mega Loaf

My friend said it resembled half dome. Another called it a monster!

Let me start by telling you a story of sacrifice, sabotage and redemption.

Three years ago, I made meatloaf for my friends–all of whom are the manliest of men (unreliable source, highly disputed).  The day of,  I shopped for ingredients and since I was cooking at a friend’s house, I asked if they had Worcestershire sauce at their place. My friend, let’s call him ‘Paule’ was sure they had a bottle at the house and so I didn’t purchase any.

I got to their place and started to prep. I searched for the Worcestershire sauce high and low. No where to be found.  So, I asked ‘Paule’ and he said, I doubt anyone will notice if you leave out the Worcestershire sauce–eighty-six the ingredient.  ‘Are you sure?’ I asked.  ‘Yea, it’s just a couple of splashes.’ Unwillingly, I agreed.

An hour or so later, the meatloaf was done. It looked like meatloaf. It smelled tasty. Nice and meaty. Moist. I was 95% confident with what I had produced. So,  I sliced up the meatloaf and served it to my friends.  As they ate, I watched their facial expressions. Nothing. I waited for their reaction and finally asked “Well, what do you think? Any suggestions for improvement?”  My other friend, let’s call him ‘Hope’ said, “its missing something…Worcestershire sauce….yea, that’s it.”

After his comment, all I saw was RED. I can’t remember anything else.

Fast forward to December 2011–that’s how I came to create the monster of all meatloaves–a 5-lb turkey loaf that will certainly impress! Try out this recipe and conquer dinner tonight. Great for leftovers!

5 lbs of ground turkey

4 teaspoons of tomato paste

2 teaspoons of paprika

3/4 cup of chicken broth

1/3 cup of Worcestershire sauce

1/4 cup fresh thyme

1/2 cup of fresh parsley, chopped

2 large yellow onions, diced

3 cloves of garlic, minced

1 1/2 cups of seasoned bread crumbs

3 large eggs, beaten

S&P

Olive oil

ketchup

1.  Preheat the oven to 350 degrees.

2.  In a medium sized pot, cook down the onions with S&P, olive oil, thyme, parsley, paprika and garlic. Add the tomato paste, chicken broth and Worcestershire sauce. Cook the mixture until the onions are translucent and the liquid has thickened. Allow the fragrance of the onion mixture to permeate your nostrils. It smells wonderful.

3.  Allow the onion mixture to cool. Then, in a large bowl, combine the ground turkey, bread crumbs, eggs and onion mixture and add some more S&P.

4.  On a baking sheet, hand shape the combined ingredients into a rectangular shape. Once this is done, spread a thin, even layer of ketchup over the top of the uncooked loaf.

5.  Put in the oven and cook for 1 hour and 45 minutes. Insert a meat thermometer into the center of the loaf. When the internal temperature reaches 16o degrees, the turkey loaf is ready.

This recipe was adapted from a turkey meatloaf recipe by Ina Garten of Food Network. Thanks!

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Leftovers Pt. 2

I’m making a traditional Chinese hot dessert with the leftover yams I have from Thanksgiving. YES! I have YAMS still. I’m trying to practice what I preach and am trying to reduce food waste. My little contribution to this world. Let’s get on with it, shall we…

I love ginger. What’s not to like, its spicy, yet comforting.  Its funny looking and oddly shaped. Fresh ginger is fragrant and full of flavor and best of all, its good for your tummy.

This Yam and Ginger Soup dessert is super easy to make. It only requires 3 ingredients.

Ingredients and Recipe

1/3 cup Fresh ginger root*

2/3 cup Raw brown sugar**

2-3 yams

3.5-4 cups of water

*I added more than a 1/3 cup of ginger because I really like ginger. Add to taste.

**I used the raw brown sugar bars that are found in asian supermarkets. You can substitute turbinado sugar and amount depending on taste in sugar intake.

  1. Bring water to boil.  Meanwhile, wash the ginger root and thinly slice. When water boils, toss in the sliced ginger and let the flavor of the ginger permeate the liquid.
  2. After about 5-8 minutes, add the sugar to the ginger water and let dissolve.
  3. Wash, peel and cut up the yams in similar sized chunks to ensure even cooking. Put the yams in the sweet ginger soup and let cook for about 15-20 minutes. The yams should be tender.

Only 3 ingredients

This is the sugar upclose. I buy it in a brick form.

What shape does this resemble?

NO! Its not carrot soup! Its a zesty, warm yam and ginger soup.

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