Part 4 (1/2)

In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. Add the shrimp and stir to coat. Pour the entire mixture into the pot.

Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid.

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Pacific Island Seafood [image]

Adapted from a recipe out of Guam, the bananas give this meal a tropical flavor that my mother and mother-in-law both love. Be sure to cut any brown spots off the bananas before slicing.

Sweet potatoes and yams range tremendously in size. You may be able to use all of a medium sweet potato in a single meal. However, if it is ten inches or longer, use only part of it.

To make this dish even spicier, add a diced fresh jalapeno or serrano pepper to the onion layer at the bottom. SERVES 2 SERVES 2 Canola oil spray medium onion, thinly sliced4 to 6 garlic cloves, chopped or crushed1 tablespoon grated fresh ginger1 medium or large sweet potato, halved lengthwise and cut into -inch slices to pound shrimp or scallops2 bananas, cut into -inch slices green bell pepper, cored, seeded, and cut into thin strips2 teaspoons sugar teaspoon red pepper flakes2 tablespoons white or wine vinega.r.s.ea salt and freshly ground black pepper1 handful fresh spinach, or about 5 ounces frozenOne 14-ounce can diced tomatoes, drained, or 2 medium tomatoes, chopped Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

Scatter the onion in the pot. Sprinkle with the garlic and ginger. Cover with the sweet potato slices.

Arrange the shrimp or scallops in an even layer. Cover with the bananas, and tuck the bell pepper strips among the bananas.

In a measuring cup, mix tablespoon water with the sugar, red pepper flakes, and vinegar. Stir until the sugar is dissolved and season lightly with salt and pepper to taste. Pour half of the mixture evenly over the bananas and peppers.

Create a layer of spinach and top with the tomatoes. Pour the rest of the seasoned water over all.

Cover and bake for 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Penne Puttanesca [image]

Puttanesca is a traditional pasta dish that supposedly had its origins in the food prost.i.tutes cooked for themselves at the end of the night. The amount of spice called for here makes a medium-spicy dish. Adjust it according to your own taste. Although anchovy paste (or minced anchovies) is called for, don't worry if you don't have any or just want to leave it out.

A tip: Do not lift the lid ”just to check” before this meal is done or it will take longer to cook and your pasta may not come out perfectly al dente. This recipe works equally well with fresh or frozen shrimp. Instead of broccoli and artichoke hearts, try this with spinach or green beans. Consider red bell peppers, zucchini, yellow squash, or eggplant as well. SERVES 2 SERVES 2 Olive oil spray1 cup penne teaspoon olive oil to pound shrimp, peeled and deveined4 to 6 garlic cloves, minced1 tablespoon drained capers1 teaspoon red pepper flakesOne 6-ounce can pitted black olives14 ounces artichoke hearts, canned or frozen, halved head broccoli, cut into florets, or 2 cups frozen3 tablespoons chopped fresh parsley1 teaspoon anchovy paste, or 2 to 4 minced anchoviesOne 14-ounce can diced tomatoes, drained Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Scatter the pasta in the pot. Add cup water with the olive oil and stir gently to evenly coat and distribute the pasta.

Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.

Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.

Mix the anchovy paste with the tomatoes and pour over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Scallops and Sweet Potatoes [image]

The sweet potatoes soften in the broth to emerge creamy and bursting with flavor. Even though this exciting meal doesn't contain chile peppers, ginger adds considerable zing. Be careful not to overdo the black pepper as it will intensify during cooking.

Chanterelle or hedgehog wild mushrooms heighten the flavor in this dish, but s.h.i.+take or b.u.t.ton mushrooms will taste good in a pinch.

To make julienne sticks, cut the potato into thin disks. Stack the disks and cut into thin sticks lengthwise. SERVES 2 SERVES 2 Canola oil spraysmall sweet potato or yam, julienned2 or 3 shallots, or medium onion, choppedSea salt and freshly ground black pepper5 to 7 mushrooms, preferably wild to pound sea or bay scallops, fresh or frozen4 to 7 garlic cloves, chopped1 tablespoon grated fresh ginger, or teaspoon ground1 tablespoon chopped fresh chives cup broth (chicken or vegetable)2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups)Juice of lemon (about 1 teaspoon) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

Scatter the sweet potato in the pot.

Sprinkle on the shallots and lightly season with salt and pepper. Scatter on the mushrooms.

Arrange the scallops on top and lightly season with salt and pepper. Sprinkle on the garlic, ginger, and chives and pour the broth over all.

Add the green beans and drizzle with lemon juice.

Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Scallops with Red and Yellow Peppers [image]

I love the rich, decadent sensation of scallops in my mouth, but you can make this recipe with any kind of seafood, fish, or poultry For a south-of-the-border kick, add a tablespoon of tequila to the sauce mixture and sprinkle with a tablespoon of chopped cilantro before adding the spinach.

Be sure to liberally coat the inside of the lid with oil so that the spinach will not dry out and stick. SERVES 2 SERVES 2 Olive oil spray4 garlic cloves, chopped1 medium potato, peeled or not, thinly sliced to pound sea or bay scallopsSea salt and freshly ground black pepper red bell pepper, cored, seeded, and thinly sliced yellow bell pepper, cored, seeded, and thinly sliced cup white wine2 teaspoons balsamic vinegar2 tablespoons honey cup broth (chicken or vegetable) or water teaspoon red pepper flakes2 cups roughly chopped fresh spinach Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Sprinkle half the garlic in the pot. Arrange the potato slices in an overlapping pattern.

Place the scallops on the potatoes and lightly season with salt and pepper. Scatter on the bell peppers.

In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic. Pour over all.

Fill up the rest of the pot with spinach.

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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