Food recipes
Simple Scampi
Simple Scampi
Ingredients:
1 tablespoon sea salt
¼ cup ground pine nuts or walnuts ¼ cup olive oil
1 onion, peeled and chopped fi nely
Directions:
Preheat oven to 350 degrees.
2 cloves garlic
Put pesto ingredients in food processor or
Several leaves fresh tarragon or a dash of
blender. Blend until smooth or slightly lumpy,
dried
depending on what texture you like. Slather the
Dash of salt and pepper chicken breasts or fi sh in pesto sauce and put
12 medium-sized fresh or frozen (defrosted)
into a casserole dish. Place in oven and cook
shrimp
chicken breast for around 30 minutes, checking
In a small skillet heat olive oil, and sauté
it after 25 minutes, and then place under your
onions and garlic over medium to low heat for
broiler to brown the top. Cook fi sh for half the
2 to 3 minutes, till they are translucent. Add time, and put under broiler to brown. Use the
salt and pepper, and sauté for 1 minute more;
extra chicken or fi sh for lunch the next day.
don’t let it brown. Remove from heat and cool.
TIPLimit take-out for the duration of In a bowl put shrimp with sautéed mixture
this program. You can’t control and lemon juice. Use your hands to make
the ingredients in take-out food. Think ahead, sure the shrimp are coated with the marinade.
and take any needed dinner ingredients out Again, I think hands make the best tools for
of the freezer earlier in the day so that you’re cooking with love. Let this mixture set for 20 to
prepared to eat well. Even after a long day you 30 minutes before cooking fully.
can put together a better kind of take-out; buy Preheat broiler. Line a cookie sheet or
a supermarket roast chicken, and pair it with a broiler pan with aluminum foil. Place shrimp on
homemade salad. sheet, and put a dollop of the onion mixture on
74
dooF
each shrimp. Broil at high heat until the place on a foil-covered baking sheet with sides
shrimp is no longer translucent but pink and of some sort. Place in the oven and cook until
the topping is brown—around 4 to 5 minutes. the top turns light brown, then turn them over.
Serve with zucchini “pasta,”on the When the other side is done, the meat should
next page. be cooked but can vary according to the
size of the meatball. To be sure, take a meat
TIPStainless steel cookware is thermometer and test to 165 degrees internal
a better bet than aluminum temperature, or split one open and make sure
Ingredients:
1 tablespoon sea salt
¼ cup ground pine nuts or walnuts ¼ cup olive oil
1 onion, peeled and chopped fi nely
Directions:
Preheat oven to 350 degrees.
2 cloves garlic
Put pesto ingredients in food processor or
Several leaves fresh tarragon or a dash of
blender. Blend until smooth or slightly lumpy,
dried
depending on what texture you like. Slather the
Dash of salt and pepper chicken breasts or fi sh in pesto sauce and put
12 medium-sized fresh or frozen (defrosted)
into a casserole dish. Place in oven and cook
shrimp
chicken breast for around 30 minutes, checking
In a small skillet heat olive oil, and sauté
it after 25 minutes, and then place under your
onions and garlic over medium to low heat for
broiler to brown the top. Cook fi sh for half the
2 to 3 minutes, till they are translucent. Add time, and put under broiler to brown. Use the
salt and pepper, and sauté for 1 minute more;
extra chicken or fi sh for lunch the next day.
don’t let it brown. Remove from heat and cool.
TIPLimit take-out for the duration of In a bowl put shrimp with sautéed mixture
this program. You can’t control and lemon juice. Use your hands to make
the ingredients in take-out food. Think ahead, sure the shrimp are coated with the marinade.
and take any needed dinner ingredients out Again, I think hands make the best tools for
of the freezer earlier in the day so that you’re cooking with love. Let this mixture set for 20 to
prepared to eat well. Even after a long day you 30 minutes before cooking fully.
can put together a better kind of take-out; buy Preheat broiler. Line a cookie sheet or
a supermarket roast chicken, and pair it with a broiler pan with aluminum foil. Place shrimp on
homemade salad. sheet, and put a dollop of the onion mixture on
74
dooF
each shrimp. Broil at high heat until the place on a foil-covered baking sheet with sides
shrimp is no longer translucent but pink and of some sort. Place in the oven and cook until
the topping is brown—around 4 to 5 minutes. the top turns light brown, then turn them over.
Serve with zucchini “pasta,”on the When the other side is done, the meat should
next page. be cooked but can vary according to the
size of the meatball. To be sure, take a meat
TIPStainless steel cookware is thermometer and test to 165 degrees internal
a better bet than aluminum temperature, or split one open and make sure
Printed from https://recipe.bluelayer.org/recipe/68906/simple-scampi