Warm curried potato salad with curried shrimp

Did I ever tell you how much I love curry ?!? If not maybe you will find out today.

My inspiration for today’s lunch was Chatelaine magazine  with their warm curried potatoes salad. But being Sunday I was thinking to add some shrimps to make lunch a little bit more sophisticated …

Ingredients – for the curried potato salad

  • 4 medium white potatoes
  • 3 to 4 small sweet potatoes
  • 1 tbsp (15 mL)  curry powder
  • salt and black pepper
  • 4-5 tbsp extra virgin  olive oil
  • 1 cup (250 mL) coarsely chopped fresh cilantro
  • 4 green onions

Peel all potatoes, then cut into 1/2 – 1-inch chunks. Start to work with the white ones. Place a large skillet over a medium heat and add 3-4 tbsp of olive oil. Add the white potatoes, give them a stir and let them cook for about 5 minutes stirring occasionally.  Add the sweet potatoes. Season with salt and pepper and curry powder and add a bit of olive oil and water if needed. Bring to a boil, covered, over medium heat for approx 7 more minute, then boil gently for 5 min. Mean while chop the fresh parsley or cilantro and the green onions. Uncover and continue cooking gently for 5 more min. I really hope I got the time right. Anyway you should try it from time to time with a fork and cook them until  you considered they have the consistency you like. I wanted them this time a little bit tender and not to crush when stirring them. At the very end add the parsley and green onions.

Ingredients – for the curried shrimps

  • 1 pound of frozen cooked shrimp
  • 1/2 tsp sweet paprika
  • 1/2 tsp curry powder
  • salt, black pepper
  • olive oil
  • 1/2 lemon  – juice

If  you put the frozen shrimp in a large bowl with cold water they will defrost very quick ( approx 20 min.) After that remove the ends ( tails) but you can also keep them and eat the shrimp as a finger food, but my family doesn’t like it that way. Season them with salt, pepper, paprika and curry powder and let them like that in the fridge for about 15 minutes.

Heat a large skillet and place she shrimps one by one. Cook them for about 3 minutes on each side or until we can see they start to change the color. Serve them with the curried potatoes and a mixed salad. What I can tell you more? It was such an indulgence but I am going to let the picture talk …

warm-curry-potatoe-salad-1warm-curry-potatoe-salad-2warm-curry-potatoe-salad-3warm-curry-potatoe-salad-4

Bon Appetite !!!

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Strawberries, blueberries ….

When it’s about  wildberries I have to admit I am addicted to them. I can go very “wild”. I just love them in any form at any time of  day, breakfast, brunch, snack, even lunch or dinner. I forgot about ice-cream 🙂 or chocolate with berries ….

Today I just indulged myself. I had one of my favorite breakfast: pita, strawberry jam, and fresh berries.

I am going to let the pictures talk …

If you are like my daughter and hate jams … well I will offer you another option:

Bon Appetite !!!

Broccoli cheese casserole

Recently I found a very interesting culinary blog called : simplyrecipes.com. I loved the recipes, the explanations and not at least the pictures, even though I would love to see more pictures.:)Digging and saving a lot of recipes to my bookmark I decided to try: Broccoli cheese casserole.

Checking into my fridge I realize I do have everything I need : broccoli, cheese, eggs… so nothing could stop me to try it 🙂

Ingredients:

I am going to write all the ingredients from the recipe that inspire me but I made some changes or skipped some steps.

  • 2 bunches broccoli,
  • 2 strips of thick-cut bacon, cut crosswise into 1/4-inch wide strips ( I skip this step … I haven’t use bacon )
  • 1/3 cup all-purpose flour ( I haven’t used flour either )
  • 5 eggs, beaten
  • 1/2 cup  sour cream ( I used 3% yogurt )
  • 1/2 cup whole milk
  • 1/2  tsp of black pepper
  • 1/2 tsp salt
  • 2 tsp Dijon mustard
  • 250 g cheddar cheese, grated : I used a mix of cheese : cheddar, Monterey Jack, mozzarella and  parmesan

But with al the changes and skipping steps the cheese broccoli turn out amazing.

Before oven:

After oven:

On the plate:

Bon Appetite !!!

PS. Thanks Elise for posting this and ispire me !

Spinach puree ( dip ) with mushrooms and potatoes

Saturday mornings, or sometimes Friday evenings, is the time for grocery shopping. Last week it happened on Saturday and I loved it because we’ve been to the store first thing in the morning when everything was fresh and plentiful. So when I saw the fresh spinach bunches, I could not resist, so I bought two of them. The mushrooms were also so white and fresh … I had already a meal in my mind. Of course my spinach puree with mushrooms and potatoes. All I needed was some potatoes. Found them too … I know this is not a traditional dish it’s just our way to eat the puree spinach. When I was little we used to eat the spinach puree with hard-boiled eggs or fried eggs aside some potatoes buns. I loved and asked for this dish as soon as spinach was on the market. Still I was never able to make the spinach or the potatoes buns in my mother’s way so I gave up and found our own personal way to eat the spinach puree .I love the memory of my mother’s way but we enjoy every time our new and personal recipe.

Ingredients for 4 servings

  • for the spinach:
  • 2 fresh spinach bunches
  • 3 garlic cloves
  • 3-4 tbsp olive oil
  • 4 tbsp whole wheat flour ( of course you can use the white if you prefer)
  • 4 tbsp of plain yogurt or sour cream ( or you can substitute with milk )
  • half of cup of milk or water
  • salt and black pepper to taste
  • for the potatoes
  • 4 large or 68 small potatoes
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • for the mushrooms
  • 2 casseroles ( 227 g each ) white mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 small lemon ( juice )
  • salt and pepper
  • 4 hard-boiled eggs ( optional )

Let’s get started:

Wash the potatoes and the spinach very well with running water.

Put the potatoes with the skin on in a pot and cover with water. Add a bit of salt and bring to a boil for about 15 – 20 minutes. When a fork is going easily in the potatoes they are ready. Turn off the heat and cover with some cold water and let them sit just like that to cool down.

While the potatoes are cooking we can break the steam from the spinach. If you use baby spinach you can skip this step. Bring a large pot with water to a boil and when is bubble add the spinach. Do not cook more than five minutes. We don’t want to miss all the vitamins.

Strain the spinach and let it in the strainer to lose all the liquid. You can press it from time to time with a spoon.

Clean the mushroom with a brush or a cloth or peel the skin of you like it and leave them whole if not too large or cut them in half or quarters if they are too large. Place some olive oil in a skillet and add the mushrooms and cook stirring occasionally for about three-four minutes. Add the lemon juice, salt and pepper and cook for one-two more minutes. Keep them in w warm place.

Now it’s the right time to boil the eggs and to peel and mince the garlic.

Check on the spinach and if seems that it still have too much liquid press it more and then you can mice it very well on a cutting board. Place the minced spinach back in the strainer to lose more liquid if there is some left. In a deep skillet add 4 tbsp olive oil and the garlic and cook for one minute. You can discard the garlic but I like to feel it in my dish. Add the flour and stir. Add the yogurt and the milk and cook to a low heat until is a smooth sauce. Add more yogurt or milk if needed. It should have the consistency of a sour cream. When the yogurt sauce is ready add the minced spinach and cook for about 1 minute stirring continuously. Cover and keep it in a warm place.

Peal the potatoes.  They should be a little bit warm, which is good because they will absorb the olive oil.  Cut them in the desire from and pour some olive oil, salt and pepper and give them a light stir.

Now it’s time to plate the food and enjoy it.

Bon Appetite!!!

PS

It seems to be a lots of steps in this dish but I am doing it for so long that I do not need more than one hour to have it done. But as well you can skip the potatoes or the mushrooms and just use the spinach puree as a dip. You won’t regret 🙂

What is going to be tomorrow for lunch ?!? I am thinking to Broccoli Cheese Casserole !!!