Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.

My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.

Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.

Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

• 1 tablespoon extra-virgin olive oil, 
• 1 cup cherry tomatoes
• 1 tablespoon shallots, finely chopped
• 1 lb. large shrimp
• 6 oz. baby arugula
• 1 1/2 tablespoons fresh lime juice

1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Spring!

Spring is officially here! And I am happy to welcome it.

Sure, this winter was a joke, but come on, who doesn't like bright days and warm weather? I love snow and cold, but nothing beats a sunny day with blue skies decorated only with a few fluffy clouds. And it's not just the weather, it the effects it has on people.

Take yesterday for example. I woke up after a measly six hours of interrupted sleep and the first thing I did was groan. I couldn't stop thinking about going back to Vegas or California--my Spring Break locations--and skipping yet another week of class. But once I stepped outside and took a whiff of the fresh air my mood did a 360.

By noon all I wanted to do was be outside. So much so, that I spent an hour walking around Boston. Literally.

Unfortunately, today was not such a day; the weather was still amazing, but I had class all day long. Boohoo.

But here's to tomorrow and my tanning date! Oh yes I did, I planned a sun-day with a friend since Sunday (when I realized how nice Wednesday would be). Anyways, in my great mood yesterday, I was inspired to make a quick shrimp stir-fry--you know me, warm weather makes me crave shrimp.

Broccoli Slaw & Shrimp Stir Fry
Active time: 10 minutes. Total time: 25 minutes.
Makes 1 serving.

• 5 medium shrimp, peeled and deveined
• 3 tablespoons soy sauce
• 2 tablespoon fresh lime juice
• 1 teaspoon Sriracha sauce
• Pinch of ginger
• 1 teaspoon extra virgin olive oil
• 1/4 cup sliced baby-bella mushrooms
• 1 cup broccoli slaw
• Salt & Pepper

1. Place shrimp in a Ziploc bag. Add 2 tablespoons soy sauce, 1 tablespoon lime juice, Sriracha and ginger. Season with salt and pepper. Gently shake to mix and chill in refrigerator for 15 minutes.
2. Heat olive oil in wok over medium-high heat. Add mushrooms and stir-fry for about minute. Add broccoli slaw and remaining soy sauce, lime juice and 2 tablespoons water and continue cooking, stirring occasionally, for about 3 minutes. Season with salt and pepper.
3. Add shrimp and marinade to wok and stir-fry until cooked through, about 2 minutes. Serve stir-fry on its own, or over rice.

Oscar Night Stir Fry

It's Oscar night! Tonight is one of my favorite nights ever. Really though, since I was little I used to get very excited to see the Academy Awards. Of course, that's not to say that I was actually allowed to see them in full; either my curfew or my intolerance for long speeches would turn me away from the screen before the Best Picture award was handed out.

But not tonight. Tonight I get to see the whole thing--and I'm very excited about it.

My TV has been on since six p.m., I haven't been paying attention the whole time (I do have a life you know), but still, it's been on. I was watching the Red Carpet coverage while making and eating dinner--which by the way turned out to be delicious. Now I'm sitting here, after putting off finishing my work, and I'm enjoying every moment of it. Except for the speeches, that's what my laptop is here for.

Let's talk food. I went to Trader Joe's today to buy two things: oranges and greek yogurt. Instead, I left with a bag that almost too heavy for me to carry home. Needless to say, I had plenty of ingredients to make a yummy dish for dinner.

I chose a simple shrimp and cabbage stir fry and spruced it up with a leftover bell pepper (my current obsession). It was actually very good. Crisp, juicy, fresh and flavorful. Enjoy!

Shrimp Cabbage and Bell Pepper Stir Fry (adapted from Food Network Magazine)
Makes 4 servings
Active time: 25 minutes. Total time: 30 minutes.

• 1 large egg white
• 1 tablespoon + 2 teaspoons cornstarch
• 1 tablespoon + 1 teaspoon soy sauce
• 1 1/4 lbs. frozen peeled deveined shrimp, thawed
• 1 1/2 teaspoons rice vinegar
• 2 teaspoons hoisin sauce
• 1/2 cup chicken broth
• 2 tablespoons vegetable oil
• 1 shallot, finely chopped
• 1 bell pepper, sliced
• 1 teaspoon ginger
• 1 lb. Napa cabbage, about half a head, sliced into 1-inch pieces

1. In a small bowl, combine egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce, and stir until frothy. Place shrimp in a Ziploc bag and add marinade. Refrigerate for about 10 minutes.
2. Meanwhile, in another bowl, whisk remaining cornstarch and soy sauce with rice vinegar and hoisin sauce. Add chicken broth and set aside.
3. Drain shrimp and set aside. Heat oil in a wok over medium-high heat. Add shallot, bell pepper and ginger and stir-fry for about 2 minutes. Add shrimp and cook until almost cooked through, about 3 minutes. Add cabbage and continue cooking until cabbage is wilted and shrimp is cooked through, about 2 more minutes.
4. Stir in hoisin sauce mixture and simmer, stirring occasionally, for about 2 minutes. Serve over rice or udon noodles if desired.

Soba Noodles with Ginger Lemon Shrimp and Veggies

This week was hot. Way too hot.

I have never been one to shower twice a day. I'm sorry, but I think that showering once, preferably right before bed so you don't get your sheets all dirty, is more than enough. But with weather like last week's, I can't see myself showering less than twice a day. I even wanted to shower three times on several days.

The heat and humidity was ridiculous! And yes, I know there are many places that suffer from more heat than Boston did last week, but let me just say that I wasn't prepared for it. Who am I kidding, I'm never prepared for that much heat.

I am a white-skinned-freckle-clad-redhead, I am NOT made for so much sun!

Anyways, despite all the heat, I managed to be productive. Not so much when it came to cooking, but I did do a whole lot of writing and packing.

Tonight however, I decided it was necessary to cook. I need to get rid of most, if not all, of the food in my fridge and freezer, so I must cook all I can. Still, it's very hard to cook for one (as I've said time and time again), so I really don't expect to be able to finish everything in my kitchen before I leave on Friday.

Here is a recipe I created on my own tonight. It actually turned out pretty good and it was quite simple to make. My shrimp addiction is still going, so you'll find dinner tonight was based around frozen shrimp.

Soba Noodles with Ginger Lemon Shrimp and Veggies (recipe made for one serving)

• 1 serving of soba noodles
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 5 jumbo frozen shrimp, cooked peeled and deveined, thawed
• 1 teaspoon ginger paste
• Juice of half a lemon
• 3 baby portobello mushrooms, sliced
• 5 brussels sprouts, halved
• 1 tablespoon soy sauce
• S & P

1. In a pot, bring 3 cups water to a boil. Season with salt. Add soba noodles and cook according to package, about 5 minutes. Remove noodles from heat, rinse and place in colander. Rinse with cold water and strain.
2. Heat olive oil in a large saucepan over medium high heat. Once oil is hot, add shallots and cook until clear, about 3 minutes. 
3. In a small bowl, combine ginger paste and lemon juice. Season with S & P. Add shrimp to marinade and let stand until ready to use. 
4. While noodles cook, add brussels sprouts to shallot and cook until slightly browned, about 3 minutes. Add brussels sprouts and cook until slightly browned, about 3 more minutes.
5. Add mushrooms to pan and drizzle with soy sauce. Cook for one minute. Add shrimp, along with the marinade, and cook for 2 more minutes, stirring occasionally. 
6. Turn heat off and add soba noodles to pan. Stir to combine and serve. 

Lime-Shallot Butter Shrimp

The last 5 days have been tricking my mind into thinking that I am on vacation. As if the fact that Maricarmen is here is challenging to imagine in the first place, add touristy activities and days starting at noon, and you have me confused about my Beantown citizenship.

Like I mentioned above, our days have consisted of late breakfasts, some local activities (mainly enjoying frozen yogurt on an almost daily basis), and a whole lot of talking. The weekend was devoted to fun, with a bout of tourism on Sunday. We went to Cambridge yesterday and walked all around the Harvard and MIT campuses. I now know what the two most famous Boston college campuses look like..

Today we went to Quincy Market since, after days of rain and cold, today was finally a nice day--which basically meant that we had to be outside. That and the fact that Maricarmen would never forgive me if she left Boston before going to Quincy.

Anyways, this recipe was really meant to be posted a few days ago--yes, I know I have been slacking on my blog posts. But better late than never. Here is a delicious shrimp recipe that can be whipped up in less than a half an hour, but still impress your palate.

Lime-Shallot Butter Shrimp (adapted from Bon Appetit)

• 1 shallot, finely chopped
• 2 tablespoons white whine vinegar
• 1/2 cup dry white wine
• 4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• S & P
• 1 tablespoon olive oil
• 1/2 - 1 pound large frozen shrimp, peeled and deveined
• 1 tablespoon grated lime peel
• 1/2 tablespoon chopped chives

1. Boil shallot, vinegar and wine in a small saucepan over high heat. Reduce mixture until it is less than 1/4 cup, about 4 minutes. Reduce heat and add butter, one piece at a time, stirring until each piece is completely melted.
2. Remove butter mixture from heat and stir in lime juice. Season with S & P and cover to keep warm.
3. In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with S & P to taste. Saute shrimp until bright pink, about 2 minutes on each side. Remove from heat.
4. Serve shrimp topped with lime-shallot butter. Garnish with lime peel and chives.

Shrimp with Fennel and SD Tomatoes

I have been slacking in the kitchen lately, but let me tell you, cooking for one is no fun at all. The thought of having to eat the same dish every single night simply does not motivate me to cook. Hence why I have been cooking simple recipes (and goodies that I have been craving) once or twice a week.

I promise I will try to change this; especially since I will be done with classes in less than two weeks. Fingers crossed I will have a job by then, but either way I am going to make myself fall back into a foodie schedule. July will consist of, hopefully, at least four posts a week.

On a different note, this weekend was lovely. Despite the fact that I had to bust out five long answer questions and a 1000-word essay for my history take-home exam, and study for my calculus exam, I found myself really happy. I am sure the weather had a lot to do with it. My good mood just seems to get better and better though. I do not know what it is that is making me have a new outlook on life, but it's working. Knock on wood and hope it sticks for more than a week.

So, enough said, here is the recipe for my dinner last night. Once again I was craving shrimp. I think the reason is that a) shrimp are deliciously fresh b) they make a perfect light dinner and c) they are quick to prepare and easy to cook.

Shrimp with Fennel and Sun-dried Tomatoes (adapted from the Bon Appetit Fast Easy Fresh Cookbook)

• 1 tablespoon olive oil (substitute for flavored olive oil such as Basil-infused is available)
• 1 fennel bulb, trimmed, halved, and thinly sliced crosswise
• S & P
• 1 small shallot, finely chopped
• 1/4 cup sliced sun-dried tomatoes
• 1/2 pound cooked shrimp, peeled and deveined
• 1 teaspoon rosemary

1. In a large skillet, heat olive oil over medium-high heat. Once oil is hot, add fennel and cook for about three minutes, or until slightly tender. Season with S & P.
2. Add tomatoes and shallot and cook for one more minute, stirring occasionally. 
3. Season shrimp with S & P. Add shrimp and cook. While shrimp are cooking, add rosemary and stir so that it is incorporated evenly. Cook shrimp until slightly pink, one minute on each side. Remove from heat and serve.

Mustard Glazed Turnips

Remember when I thought I was not going to be busy during the summer? Turns out I was mistaken. I have been writing and writing and writing (stories and essays) non-stop this weekend. I am not kidding. But in the end it will all pay off.

So far I have loved the assignments I have gotten at my internship. I am actually reporting and writing for a newspaper. Exciting right? At least in my book it is.

Anyways, my messed up class schedule paired up with my quasi-journalism life has made it hard for me to blog on a regular basis, but there is always time to cook, and therefore time to blog as well. My summer will consist of easy-to-make recipes designed to feed one person: me.

But first let me tell you a little bit about the past few days, which have been out of the ordinary (I feel like I have been saying this often and it makes me happy to think that my life is taking good an unexpected turns). Weekdays have been boring and completely scheduled: wake up, go for a run (almost everyday), get breakfast on my way to class, come home and do some homework or take a nap, go to class again, and finally come home to sleep (yes, some might say I have turned into an old lady).

Enough with the talk about me. On Saturday I went to the Roslindale Farmer's Market and bought fresh turnips (a first). I came home and immediately felt inspired to make some yummy dish out of them. Here is the recipe.

Mustard Glazed Turnips (adapted from How to Cook Everything by Mark Bittman)

• 2 tablespoons olive oil
• 1.5 lbs. of Hakuri turnips (or other root vegetables such as radishes), cut into bite size pieces
• S & P
• 1 cup chicken or vegetable broth
• 1 teaspoon sugar
• 2 tablespoons Dijon mustard

1. Place olive oil in a large skillet over medium heat. Add vegetables and cook for about 10 minutes, or until beginning to brown.
2. Add sugar and enough broth to cover all the vegetables. Bring mixture to a boil and cook until mixture is almost completely reduces, about 20 minutes. Vegetables should look glossy and a syrup should form. 
3. Add mustard and stir until dissolved and vegetables are covered. Serve hot or cold.

And yes, I did indeed pair these veggies up with grilled shrimp and salad, two of my current obsessions.

Suddenly Summer is Stepping In

Summer has officially begun in Boston. Heat waves and sunny days have finally decided to give the Beantown population a chance to enjoy the outdoors and take in the fresh air. All the same, my apartment turns into an oven of its own any time I decided to turn on the stove for more than one minute.

I have found that opening the window only makes it that much worse--which only makes me wonder why it is that I have not gotten up to close it yet. Anyways, the summer inspires me to cook fresh recipes; tons of which you will be seeing in the next few weeks (given I have the time to blog while juggling two classes and my internship. Cue excitement!)

Today was not an ordinary day. For starters, I was woken up by my alarm and for once I actually had a very hard time opening my eyes. Consequently, I had to rush through getting dressed and eating breakfast in order to make my passport appointment. Side note, I arrived 15 minutes early (as was told by the appointment person on the phone) only to be turned away by a grumpy receptionist telling me that they would not let anyone in before 9 a.m. I did not appreciate his blunt manner at all.

Nevertheless, by 10 a.m. I was grocery shopping, wondering what goodies I could buy while still being able to carry all the bags home. Unfortunately, the "eyes are bigger than your stomach" idiom applied here perfectly. I found myself struggling with 6 heavy bags walking block after block in hot hot weather.

Ok, enough with the day description. Needless to say, my day was not ordinary, but once I got home I decided to make myself a delicious salad topped with sauteed shrimp.

Sauteed Shrimp with Oranges (adapted from Whole Foods Market Magazine)

• 1 teaspoon olive oil
• 6 jumbo frozen shrimp, peeled, deveined, and thawed.
• 1/2 teaspoon paprika
• S & P
• 1/3 cup dry white wine
• 1 tablespoon diced shallot
• 3 sun-dried tomato halves, cut into strips
• 1/3 cup chicken or vegetable broth
• 1 navel orange, peeled
• 1/2 tablespoon butter
• 1/2 tablespoon chopped fresh basil

1. Heat oil in skillet over medium high heat. In a separate bowl, toss shrimp with paprika and pinch of S & P. Once oil is hot, add shrimp and cook for about 2 minutes or nicely browned, flipping once. Remove shrimp from skillet and set aside.
2. Add wine, shallots, and sun-dried tomatoes to skillet and boil until liquid is reduced to about half, about 5 minutes. Add broth and reduce to about half, again about 5 minutes.
3. Meanwhile, carefully remove each orange segment from its membrane using a pairing knife.
4. Turn heat to low and add orange to skillet. Stir in butter and half of the basil. Once butter is melted, add shrimp and toss in sauce. Serve shrimp atop salad, rice, or pasta.

Shrimp Salad & Potato Side

The problem with blogging during finals is that I do not study. I keep telling myself, if you cook now, then you will have time to study later. But when later comes around, all I want to do is post the pictures of what I had for dinner. When that is done, I want to figure out what recipe I should make for tomorrow. And so a vicious cycle of food blogging takes over my afternoon study time.


I am so ready for it to be summer already. Yes, I am going to be taking classes for a month, and yes, I will be interning at Gatehouse Media; but I will also be enjoying the warmth (sometimes exaggerated heat) of a Boston summer. By this I mean going running every morning, walking around the city dressed in skirts and flowy dresses, and enjoying my roof-deck to the fullest!


But before the summer arrives, I have yet to pass (and ace) two exams. And I also have to cook my way through this week. 


Now that spring weather is actually here and the days are getting sunny and warm--with the exception of those horrible rainy days--, I have had cravings for fresh dishes. That means fruits and vegetables; and more vegetables. But I also find seafood perfect for spring or summer dishes. 


So last night I decided to make a shrimp salad. It was similar to a ceviche, but with less of a seafood flavor (which certainly makes it more appetizing for me). As a side, I made a crispy potato dish at my roommate's request. 

Let me just say thanks to my roommate for peeling the potatoes. She did the arduous job of preparing the ingredients for what turned out to be quite a delicious dish (if you like potatoes at least). Anyways, I wouldn't necessarily pair these dished together for a dinner, but I wanted to try out the shrimp salad and Amanda wanted the potatoes, so in the name of practicality, I made both.


Zesty Shrimp Salad (adapted from Skinny Taste)

• 1 tablespoon finely chopped red onion
• Juice of 1 lime
• 1/2 teaspoon olive oil
• 1/2 lb. jumbo shrimp, cooked, peeled, and deveined, chopped into 3 parts
• 1 tomato, diced
• 1/2 avocado, diced
• 1/2 jalapeno, without seeds, finely chopped
• 1/2 teaspoon finely chopped cilantro, plus more for garnish
• S & P

1. In a small bowl, combine onion, lime juice, and olive oil. Season with S & P and let sit for at least 5 minutes to mellow onion flavor.
2. In a separate bowl, mix shrimp, avocado, and tomato. Add jalapeno and cilantro along with onion marinade. Toss to combine and season with S & P. Serve cold.

Crispy Potato Roast (adapted from Martha Stewart)

• 1 1/2 tablespoons unsalted butter, melted
• 1 1/2 tablespoons extra-virgin olive oil
• 2 pounds russet potatoes, peeled
• 2 shallots, thickly sliced lengthwise
• S & P
• 1 teaspoon red-pepper flakes 
• 4 thyme sprigs

1. Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush baking dishes (I used two 4-cup Pyrex containers; but if you double the recipe you can work with a bigger round dish) with butter mixture.
2. Slice potatoes thinly crosswise, using a mandoline or a vegetable peeler. Arrange potatoes in baking dish, packing them close together so they stay vertical. Wedge shallots in between potatoes and sprinkle pepper flakes over potatoes. Brush potatoes with remaining butter and oil.
3. Bake potatoes for about 75 minutes. Add thyme sprigs and return potatoes to oven until cooked through and crisp, about 30 minutes more.