Shrimp Salad Pitas

Shrimp Salad Pitas

from Food Network Magazine

Ingredients

• 1/2 small red onion, finely chopped
• 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon hot paprika
• Kosher salt and freshly ground pepper
• 1/2 cup 2% Greek yogurt
• 1 medium carrot, coarsely grated
• 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
• 1 tablespoon chopped fresh dill
• 1 lemon
• 4 whole-wheat pitas
• 8 Bibb lettuce leaves

Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.

Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.

Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.

Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Sweet and Sour Chicken

Sweet and Sour Chicken

from Food Network Magazine, March 2010 issue

Main Ingredients

- 3/4 pound skinless boneless chicken breasts/thighs, thinly sliced

- 3 cups of onions, carrots, bell peppers

Directions

1. Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry, and 1 tablespoon cornstartch. Toss with chicken; cover and refrigerate, 1 hour.

2. Mix 3/4 cup chicken broth, 2 teaspoons cornstartch, 1/4 cup ketchup, 2 teaspoons soy sauce, 3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon sesame oil.

3. Drain the excess marinade from the chicken. Place your sauce, vegetables, and chicken near the stove.

4. Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the chicken; slowly stir until almost opaque.

5. Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves minced garlic, 1 to 2 tablespoons minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir-fry about 30 seconds. Add the vegetables, starting with the ones htat take the longest to cook; stir-fry until crisp-tender.

6. Add the chicken and sauce and stir until the sauce is thick and the vegetables and chicken are cooked through, about 3 minutes. Think with chicken broth, if needed. Garnish with sliced scallions, sesame seeds, and/or cilantro.

Serve with rice.

Steak with Parmesan Spinach

Steak with Parmesan Spinach

from Food Network Magazine, October 2010 issue

Ingredients

• 1 1/2 pounds flank steak
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon freshly grated nutmeg

Directions

Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.

Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.

Thinly slice the steak and serve with the spinach.