Category Archives: Low Carb

Grilled Chipotle Shrimp

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She says:  For a quick and spicy summer meal, serve these along with Fresh Corn and Black Bean Salad!

He says: You might ask, “Does that middle skewer bisect the angle formed by the outer skewers?” To which I’d reply, “Can it, Pythagoras … we’re lookin’ at grilled shrimp here.” But if you insist on getting all geometrical, you’ll observe that the skewers meet at the vertex formed by our old friend, fresh corn and black bean s̶a̶l̶s̶a̶ salad. Note that I don’t call the skewers “rays,” because that would imply that they extend forever from the vertex bowl, and sadly “infinite grilled shrimp” is just too much awesome for this imperfect universe.

Grilled Chipotle Shrimp

Yield: 4 servings

Grilled Chipotle Shrimp

Notes:

In this recipe, we leave the shells on the shrimp to prevent them from drying out. To save time cleaning, pick up some raw, large (or bigger) EZ peel shrimps. Adjust cooking time as necessary.

If using bamboo skewers, soak for at least an hour before using.

Ingredients

  • 2 pounds raw shrimp, cleaned with shell on
  • Marinade:
  • 2 tablespoons cooking oil
  • 1 lime
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon chipotle powder
  • 2 cloves garlic, grated or pressed

Instructions

  1. Prepare grill.
  2. Zest and juice lime. Add remaining marinade ingredients and whisk together.
  3. Add marinade and shrimp to a bowl and toss to coat. Marinade 20 minutes while coals and grill are heating.
  4. Place shrimp on skewers. Grill for 2-3 minutes each side.
http://bleulegume.com/2015/06/grilled-chipotle-shrimp/

Grilled Eggplant

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Grilled Eggplant

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Serving Size: Serves 4 - 6

Grilled Eggplant

Grilling season is well underway and we need side dishes!

Eggplant seems to get a bad rap and might not be on your short list of preferred sides. But give it another try. Grilled eggplant is fabulous, simple, and purple!

Notes:

Eggplant soaks up a lot of oil. It may look as if it needs more, but 1/4 cup of oil is plenty for this recipe. Add too much and it will get soggy.

While we prefer to prepare this over a charcoal grill for its smoky flavor, a gas grill will also work. We've even prepared it in a skillet over medium to medium-high heat.

Want to add a little something different? Sprinkle both sides with Zatar before grilling!

Ingredients

  • Eggplant
  • 1/4 cup olive oil
  • Kosher salt, to taste

Instructions

  1. Slice eggplant into 1/2-inch thick rounds. Brush both sides of each slice with olive oil and sprinkle with salt.
  2. Grill 3 to 4 minutes each side until the eggplant is browned and charred in spots. The inside of the eggplant should be soft.
http://bleulegume.com/2015/06/grilled-eggplant/

Nicoise Salad

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She says: Nicoise (nee-swaz) salad is a great way to get your daily veggies. It also packs in some great protein and healthy fats. And it’s just so darn beautiful! My typically veggie-ambivalent crew doesn’t even complain about this salad.

He says: “Another amazing salad,” says the non-salad guy. I’m being forced to reevaluate my opinions on salad, and I don’t like changing my mind about things. #DYBL!! But seriously, look at that thing: it’s like eating a garden, but better. It’s like eating a garden that grows fish plants and egg stalks in addition to the usual green vegetable stuff. (Can beef sprouts and pork pods be far behind? Get on it, science!)

Nicoise Salad

Yield: 4 Servings

Nicoise Salad

Notes:

While the tuna here was pan-seared, feel free to prepare it on the grill. Grilling will add a nice, light smokiness to the fish.

Preparation of the eggs, potatoes, and beans might be a bit more work than you want for a salad, but those can all be prepared even a couple days in advance.

Nicoise olives can be difficult to find. In fact, actual Nicoise olives are quite difficult to come by as they are grown in Cote d'Azur -- and in limited quantities. You are more likely to find Nicoise-style olives, which are still incredibly delicious. Feel free to substitute with any small black olive, such as kalamata or Moroccan dry-cured olives.

Ingredients

  • 1 pound tuna steaks
  • 1 tablespoon olive oil
  • Kosker salt, to taste
  • Black pepper, to taste
  • 1 pound green beans, trimmed and blanched
  • 1 pound of new potatoes
  • 1 pint cherry or grape tomatoes
  • 4 eggs, medium-cooked and peeled
  • 1 cup nicoise olives
  • 8 cups of salad greens and herbs
  • For the Dressing:
  • 1 clove garlic, crushed or grated
  • 2 teaspoons whole seed dijon mustard
  • 4 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Using a medium pot, cover potatoes with salted water and bring to a boil over medium-high heat. Simmer until tender, about 10 minutes.
  2. Place eggs into a small pot. Cover with water and bring to a boil over medium-high heat. Cover. Remove from heat and allow eggs to sit in the hot water for 6 minutes. Drain water. Run eggs under cold water to cool.
  3. When potatoes are finished cooking, drain and remove the potatoes to a bowl to cool. Fill the pot again with water and bring to a boil. .
  4. Fill a mixing bowl with ice water. This will be used to stop the cooking process for the beans.
  5. Add the green beans to the boiling water. cook for 3 minutes -- just until crisp-tender. Drain and immediately add green beans to the ice water to cool. Drain. Pat dry.
  6. In a 12-inch skillet over medium-high, heat oil. Season tuna with salt and pepper. When oil is hot, sear tuna for 1 1/2 - 2 minutes on each side until internal temperature reaches 125 degrees. Remove from heat and rest on a plate.
  7. Whisk together ingredients for the dressing until well-blended.
  8. Toss greens gently, but well (1-2 minutes), with half of the dressing.
  9. Line plates with salad greens. Top each plate with a tuna steak. Evenly distribute olives, tomatoes, green beans, potatoes, and halved eggs among plates, arranging as desired.
  10. Drizzle each plate with remaining dressing.
http://bleulegume.com/2015/06/nicoise-salad/

Cream of Asparagus Soup

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So, I forgot about the two pounds of asparagus that I purchased on sale a few weeks ago.  It was found languishing in the bottom of the vegetable bin.  We’ve all been there, yeah?  So, I pulled it out for inspection.  Thankfully it was still good, but it didn’t look stellar in its current form.  It was, however, perfect for a pot of asparagus soup!

Continue reading Cream of Asparagus Soup