© 2012 Kebba Buckley Button. World Rights Reserved.
Here are more recipes for cool, light, filling, energizing foods for sizzling summer days. The curried shrimp/rice salad makes a complete meal. The pan-broiled chicken recipe gives you delicious chicken to use cold in salads or as protein snacks, or cut into pieces to add to stir-fry dishes. You can stay cool and stay energized!
Curried Shrimp Secret-Energy Salad for two
Prepare the rice:
In a saucepan, sauté ½ large yellow onion (mild), chopped, in 1-2 T olive oil. When the edges are brown, add
1 c basmati rice
2 ½ c water
1 t sea salt
20 twists black or citrus pepper
1 T dried parsley flakes
Bring rice to a boil. Reduce heat to a simmer and cook on medium-low for about 20 minutes. Batches will vary, so sample it and see if it needs more water. When tender, fluff it. Set aside 2 c of this to cool to room temperature.
Now prepare the shrimp:
Take 16 medium-large (31-40 per pound frozen cooked shrimp and drop them in a wok with 1 T olive oil and 1 t curry powder (or ½ t cumin + ½ t turmeric + dash of clove, + dash of cinnamon, + dash of red pepper powder). Yes, this will seem like you are wokking rocks at first. Keep stirring with a bamboo spatula so that the spices evenly coat the shrimp. The shrimp are done when they are curled and firm. Set aside to cool on a dish. Remove the tails if they have them.
Now prepare the bed of the salad:
5-6 oz. organic baby romaine lettuce, baby Italian mix, or similar dark greens. Favorite brands are Earthbound Farms and Private Selection organic. You will get the most energy from baby greens and from organic greens, with organic baby greens having the most energy.
Use sharp kitchen shears to cut up the greens to bit-size. Divide into 2 salad bowls. Toss with Golden Yogurt Secret-Energy Dressing.
Golden Yogurt Secret-Energy Dressing For 2
1 sweet golden tomato, chopped (can substitute 1 c
golden cherry tomatoes)
2 T olive oil
¼ c plain yogurt
10 mint leaves
1 t fresh lime juice
Pinch sea salt
20 twists white or pink pepper
In a mini-processor or small blender, blend until smooth.
Now layer on each salad artistically:
1 c chopped cucumber
1 c rice (sprinkle across)
5 kalamata olives to trim, 1 in center
Parsley flakes—sprinkle across center
Mix the drinks and serve!
Now consider this simple recipe for chicken. Chicken prepared like this can be used hot when just done, cold as a plain protein snack, or cut in chunks and added, a minute before completion, to a stir-fry dish. Enjoy!
Pan-Broiled Chicken for two and for later
5-6 chicken breasts (“family pack”)
Mixed peppercorns in grinder
Use sharp kitchen shears to cut away fat globs from the chicken pieces. Lightly olive-oil 2 10” sauté pans and sprinkle salt and pepper across the oiled surface. Heat to medium-high, until you see the oil shimmer. Place 3 chicken pieces in each pan. Cook on that side until well-browned. For a char-grilled flavor, cook until just black. Salt and pepper the uncooked side, and turn with tongs. Cook the second side until well-browned. Turn the heat to medium-low (4 of 10) and cover. Set a timer for 8 minutes. Check the thickest piece for doneness: it must have no pink showing in the center. Cook for several more minutes, if necessary. Let cool on a platter until ready to slice enough for your salads. Note: If frozen chicken breasts were not entirely thawed when you needed to brown them, don’t worry. Just follow the directions and be sure they get cooked all the way through.
Note: Do not microwave these chicken pieces instead, since the flavor will be nothing compared to pan-broiling. Flavor satisfies and brightens life! The more satisfied you are, the fewer calories you will eat before you feel full. Eat well and feel full, yet light, with these refreshing summer foods.
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