A Jeanne in the Kitchen

I still had some shrimp down from our last shrimp meal, and had to do something with it. Something different of course. I did too. I turned it into a spicy Indian shrimp dish known as Karhai Jheenga. I served it with rice, spinach and mushrooms or Khumbh Palak and a chickpea flour pancake or Methi Thepia. It was a very tasty, authentic Indian meal.

India is a big country, with over 7000 km of coastline. So seafood and prawns are prominently featured in a lot of Indian dishes, especially those from the south and eastern coastal regions. Though today, seafood is found all throughout India. Seafood and shrimp became popular in India during the 19th century and has been enjoyed in many ways ever since.

Karhai Jheenga or Spicy Indian Shrimp

I am still trying to use all my delicious tomatoes from Janet and Bob, so not only was I looking for a good recipe for my shrimp, but I was also looking for recipes that used tomatoes too. This recipe met both requirements deliciously.

1 lb large prawns or shrimp, peeled, deveined and rinsed

1 tsp cumin

1/2 onion, sliced very thin

1/2 green and 1/2 red pepper, sliced into thin matchsticks

1 TBSP garlic

1 TBSP ginger

4-6 tomatoes, diced

1/2 tsp turmeric

1/2 tsp chili powder

salt & pepper to taste

pinch of sugar

1/2 tsp red pepper flakes, or to taste

fresh cilantro, chopped and divided

oil for cooking – I used both olive oil and red chili oil

Get a large skillet very hot, then add the oil(s), onions, peppers and spices. Cook for about 10 minutes or until the vegetables start to tenderize and the onions become soft, stirring frequently.

Add the garlic, ginger, sugar and tomatoes, and a little water if needed. Cook for an additional 10 or so minutes, stirring often.

Add the prawns and 1/2 of the chopped cilantro and continue to cook for yet another 8-10 minutes, or until the shrimp are completely cooked.

Adjust the seasonings as needed, top with the remaining cilantro and serve with rice and whatever Indian side dishes you like. If you like spicy foods, shrimp and tomatoes, I promise this will be a new favorite too. I served it with a cool and Pinot Grigio. The white wine pairs nicely with the spiciness of the dish and tones it down.

Life is short. Spice it up. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We went to Rocky Mountain National Park (RMNP) for some early fall leaf peeping. RMNP is gorgeous at any time of the year, but it is especially pretty at this time of year. It will be even more beautiful in a couple of weeks, when all the leaves are showing off their fall colors. We took a drive up to RMNP for Lauren’s birthday. 🙂

We packed up some sandwiches, fruit, chips, sodas and water, and a few other miscellaneous picnic items and headed to the hills. We had a 12:00 reservation for RMNP. Our first stop in the park was to enjoy our picnic lunch. These beautiful magpies and stellar jays joined us for lunch.

My beautiful birds are ALWAYS welcome, but the views were the reason we went this time.

We took the driving loop then headed back down the mountain, and a trip to Estes Park. Estes Park is another gorgeous place. It is one of our favorite places to go to get away for a bit. It’s only a little over an hour away. Because it was such a beautiful day, Estes Park was a busy, bustling place to be. It seems everyone had the same idea we did.

There was also a craft fair taking place.

Estes Park was also showing off its fall colors.

The flowers were still blooming brightly and were very welcoming.

We were hoping to see some elk and other critters as well, since it is also elk season, but not this time. Not a one. Next time. But the colors of the trees were spectacular. 🙂 The Aspens were shimmering in gold.

I love fall in Colorado. I love all the phenomenal colors. Happy fall everyone.

We had a busy, celebratory weekend. First, it was our anniversary on Friday, 21 Years Ago Today, Las Brisas and second, we were also celebrating Lauren’s birthday on Saturday, which is tomorrow.

Lauren wanted to go “leaf peeping” up in Rocky Mountain National Park (RMNP) and then into Estes Park to celebrate her special day. The leaves are just now beginning to turn and to show off their fall colors, but they were still beautiful. More on that later. After a beautiful day up in the mountains, we came back to our house for some quick quesadillas, a few rounds of Farkle and some tropical tart that I made for Lauren’s birthday.

As usual, I started with a basic recipe, then made it completely my own.

Tropical Tart

I made a pate sucre dough first. That is a sugar dough for those of you “non-bakers”.

1 1/2 cups flour

6 TBSP cold butter, cubed

6 TBSP powdered sugar

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

In the food processor, pulse together the flour, butter, salt and powdered sugar until it resembles sand. Then add the egg and the cream and mix again until it all forms into a ball. Wrap the ball in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling out to shape in the tart pan.

When ready to bake the tart, preheat the oven to 375* F or 191*C.

1 1/2 cups macadamia nuts, chopped rough

3/4-1 cup chopped fresh pineapple or canned pineapple, drained

1/3 cup butter

1/2 cup brown sugar

1 tsp vanilla

1/4 tsp salt

3 eggs

1 cup shredded coconut

1 TBSP cornstarch

2 TBSP heavy whipping cream

Roll out the dough and firmly press into the tart pan.

Add the chopped macadamia nuts to the bottom of the dough.

Add the pineapple chunks and cover the nuts and the dough.

Melt the butter, brown sugar, salt and vanilla together in a saucepan, cooking until the sugar and butter are completely melted.

Whisk the eggs and the cornstarch together well, then slowly add to the butter and sugar mixture, whisking quickly and continuously until it is all incorporated together. Pour over the nut and pineapples. You DO NOT scramble the eggs.

Completely coat the top with the shredded coconut flakes.

Bake for about 40-50 minutes, or until the center of the tart is firm and the crust is lightly golden in color.

Let the tart cool completely before removing from the tart pan and slicing. This delicious tropical tart has just enough sweetness to satisfy your sweet tooth, without being too sweet.

If you want to reheat the tart for about 30 seconds in the microwave before serving, go right ahead. I think this tart tastes better when slightly warmed. Lauren loved her birthday tart, and I think you will too. Enjoy! Happy Birthday Lauren. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Thank you all for the happy anniversary thoughts. We had a very good day flitting around from one place to the next. We ended our day with a trip to InVINtions, Video #17 – INVINtions, A Creative Winery and then dinner at Las Brisas (The Breezes)that was nearby. When at home, we don’t eat out too often, but it is nice when we do, especially when the food is good, and better yet when it is from a family owned restaurant with family traditions and recipes.

Las Brisas is a family owned Mexican restaurant where everything is made in house from scratch from family recipes. It is a Mexican restaurant that also features a little Italian and Caribbean flair as well. It is a Latin fusion restaurant. It is located at 6787 Clinton Street in Greenwood Village.

We started off with chips, salsa and guacamole, and I had a peach raspberry margarita as well.

We both ordered enchiladas as the main dish. Mine were seafood enchiladas with a lobster sauce. I couldn’t finish everything, so I took the rest home to enjoy again later.

Larry ordered an enchilada and chili relleno combo plate. He ate it all.

The food was delicioso and the staff was very friendly and attentive. I thought we had been there before at first, but once we entered the restaurant, I realized we had not. But we will definitely be going back again.

Happy 21st to us, and counting.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Today, Larry and I are celebrating our 21st wedding anniversary. Twenty-one years ago today, we said I do. He took the day off work, and we are going to fill the day with odd and end things that are fun to do.

Us, over the years.

We have done a lot over the years, and we’re just getting started. There is so much left to do. Here’s to another 21. 🙂

As you know I like to mix things up a lot. So instead of “hearing” me talk today, I thought it would be fun to listen to the pros. “Hearing” the pros speak kind of keeps me in the loop of the professional kitchens. Sometimes I miss the controlled chaos of the professional kitchens. 🙂

I don’t classify myself as a great chef, but I certainly cook because I want to. 🙂

A chef wears many hats, at all times.

So very true.

I like this way of drinking, I mean thinking. 🙂

I completely agree with this one. Food is life and life is meant to be celebrated with food, family and friends.

Yes indeed. We cook to make people happy. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I love seeing my squirrels. They are always so full of personality. I know many people do not like them, and they have their reasons. And that is perfectly OK. But I am not one of them. I love seeing them play and run around. They just look straight at me, and want to be photographed too; like they are just waiting for an audience. I think they know they will always capture my attention.

Here are some of my recent squirrel encounters.

Have a squirrely day. Make the most of whatever life gives you. 🙂

Thank you to both the Ohio Cook at My Meals Are on Wheels at https://beatcancer2010.wordpress.com/ and the Frugal Hausfrau at https://frugalhausfrau.com/ for the inspiration for this delicious summer green bean and tomato salad.

As always, I was inspired by their recipe, but of course, I tweaked it a bit to make it my own. It is a bright, beautiful, healthy and delicious salad that is good anytime. I served it with the rest of the pork that Larry smoked for Bryan’s party, as well as some pan-fried potatoes and toasted ciabatta and a Spanish white wine on the side. Caribbean Cole Slaw It was a perfect end of summer meal. I also added some of the corn leftover from that same party into the salad too. We have finally used all of the leftovers from that party as well. I also used most of the little Sweet 100’s tomatoes from Janet and Bob’s garden, though I still have a bunch more tomatoes to use.

Green Bean & Tomato Salad

The Dressing

1/4 cup olive oil

2 TBSP red wine vinegar

1 TBSP lemon juice

1 TBSP garlic

1-2 tsp Dijon mustard

1-2 TBSP honey

1 TBSP fresh herbs or about 1 tsp dried herbs – I used both oregano and thyme

salt & pepper to taste

1 tsp paprika

1 tsp Za’atar seasoning

Whisk everything together until thoroughly blended together and set aside for later.

The Salad

3/4 lbs green beans, par-boiled, cut into pieces about 1 inch in size

2 cups cherry tomatoes or Sweet 100’s tomatoes

1 can chickpeas or garbanzo beans, drained and rinsed

1/2 cup corn

Toss everything together, then add enough dressing to coat, while the green beans are still warm and toss again. This salad is best served as a warm or room temperature salad.

This salad is beautifully delicious. It’s so bright and colorful and full of flavor.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

The calendar says it is now officially fall. The weather is beginning to reflect that too. I actually had to put on long pants for the first time in months, and even had to adorn a sweater a couple of days ago. But it still hit and miss. I am in shorts once again, for now.

The seasons are definitely beginning to change though, and the plants and animals can all sense it too. There are still a few colorful flowers out, but they are disappearing more and more so each day. While I still can, here are some of the flowers and plants that are still on colorful display. Some flowers are showing off as long as they can before having to take their long rest until spring comes around again. I can’t say that I blame them. I am doing the same. I too am still holding on to summer as long as possible.

Not exactly flowers, but they were just too perfect and I couldn’t pass them up. Fall is definitely in the air and the seasons are definitely changing.

Apples are a sure sign that fall is here.

Have a great day and hold on to summer as long as you can. ‘Til next time.

Shrimp was in the dinner rotations. Shrimp, like chicken, is very versatile and can be used in so many different ways, for so many different things. This time, I decided to make some teriyaki shrimp. I haven’t made anything Asian or with teriyaki sauce in awhile, so it was time.

The word “teriyaki” is a combination of the Japanese words “teri” (shine) and “yaki” (grilled). The cooking method originated during the Edo period (1603–1868) and was primarily used to grill fish marinated in a mixture of soy sauce, sake, and sugar. The marinade enhanced the flavor and acted as a natural preservative. 

Teriyaki, the sauce, is an American creation, with its origins in both Hawai’i and Seattle. In Hawai’i, when the Japanese immigrants came over, they took their teriyaki cooking methods and traditions and blended them with what they could find in Hawai’i, like pineapple juice and brown sugar. They mixed them together with the ingredients from home to make a marinade for fish, chicken, beef and pork. Another difference between the Japanese version and the Hawaiian version is that the Hawaiian version does not contain Mirin or Saki. Once it made it over to the mainland of the United States, the sauce morphed once again in Seattle, with the additions of fresh ginger and garlic, to make it even more flavorful. A close cousin to teriyaki sauce is the Chinese version, called Hoisin sauce, though it is thicker.

Teriyaki Shrimp with Vegetables

I am always experimenting with dishes and recipes in the kitchen, and as you all know, I like to reinvent my own versions of just about everything. My teriyaki sauce was no exception. As always, I started with a basic recipe, then tweaked it a bit. I used some of the fresh peppers I received from Janet and Bob too.

1-1 1/2 lbs large shrimp, peeled and rinsed

1/2 onion, sliced very thin

1/2 green bell pepper, sliced into thin matchsticks

1/2 red bell pepper, sliced into thin matchsticks

1 jalapeno, diced fine

2 TBSP garlic, divided

1 TBSP fresh ginger or 1-2 tsp dried ground ginger

1- 1 1/2 cups of sliced mushrooms

2-3 carrots, sliced at an angle or Asian style

4-6 green onions, sliced Asian style, divided

1 tsp sesame oil

3-4 TBSP honey

1 scant cup soy sauce

1/2 cup sherry or Japanese Saki

3/4 cup chicken broth

1 tsp cornstarch

The Sauce

Combine the 1 TBSP garlic, ginger, about 2 TBSP of the sliced green onions and the sesame oil in a sauce pan. Cook for a few seconds, then add the soy sauce, honey, sherry or Saki and chicken stock. Bring to a boil then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally.

Blend the cornstarch with a little water and add to the sauce. Once again, bring to a boil, then reduce to a simmer and cook for an additional 2-3 minutes, or until the sauce thickens.

The Shrimp and Vegetables

Get a large skillet or wok very hot, then add some oil, the remainder of the garlic and the shrimp. Cook the shrimp for about 3-4 minutes, or until fully cooked, stirring frequently. Once the shrimp is cooked, remove it from the heat and set aside to keep warm.

Add the vegetables and cook for about 5-7 minutes, stirring frequently. You want them cooked, but to still remain a bit crisp.

When the vegetables are ready, add the sauce and combine thoroughly.

Re-add the shrimp and cook just long enough to heat thoroughly.

Serve over rice and top with the remaining green onions. This simple, easy-peasy dish is very tasty. You can do the same thing with chicken, pork or beef as well, or any combination thereof.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.