Week 13 of my Project 52 is Fruit/Vegetables. I chose raspberries because I just love the bright red color and I love all the textures that can be captured in a single image.
Spring Fever has bitten and Tasteful Tuesday will reflect that. In honor of the beautiful weather and warm temps we had here on Monday, I made Tortellini Salad and we had dinner on our back patio. The first of many for the season, I’m sure. Ric and I certainly enjoy many dinners on the patio when the weather accommodates.
Summer Tortellini Salad (I know, I know…it’s spring, not summer. Let’s go with it anyway. Ha!)
3 cups fresh cheese-filled tortellini, cooked
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1/4 cup fresh parsley, chopped
1 pint cherry tomatoes, halved
4 green onions, thinly sliced
2 tablespoons fresh Parmesan cheese, grated
1/2 cup fresh mushrooms, sliced
1/2 cup black olives, whole or sliced
Toss all ingredients in a large bowl and serve chilled with dressing.
Dressings to try: balsamic vinaigrette (my personal fave), ranch, peppercorn, or raspberry vinaigrette
Also, I’ve been known to add cucumbers, banana peppers, snap peas…really just whatever veggies come to mind that I like. We enjoy this as a main dish as is; however, if you need something heartier, add rotisserie chicken.
Today’s Tasteful Tuesday menu is Blackened Shrimp with Mango salsa. I generally serve it with a side of rice and occasionally some bread. Since tonight’s meal is for Ric’s birthday and all three kids are here eating, I’m adding ciabatti to the plate. All of the ingredients are fresh and the salsa is very simple to make, but looks and tastes like it was a bit more difficult. This meal pairs well with a Riesling to help add some sweetness to the spicy kick of the salsa and the spices used to blacken the shrimp.
To blacken the shrimp, mix the spices and put them in a plastic bag or large bowl. Add 1 1/2 lbs. of jumbo shrimp and shake to coat. Heat two tablespoons of olive oil on medium high in a large skillet. Add half of the shrimp mixture and cook two minutes on each side. Remove from pan. Repeat these steps with remaining shrimp and two more tablespoons of oil. Serve warm with salsa.
Normally Tasteful Tuesday, I changed it up a bit today for Mardi Gras. My fab cousin sent me some King Cake, tons of beads, Moon Pies, and Zapps chips. So, for Fat Tuesday, I thought I’d share some of it with everyone.
Happy Mardi Gras, Everyone!
Today’s Tasteful Tuesday brings you yummy Cinnamon Coffee Cake. The recipe can be found here: Taste of Home. I left out the walnuts because we have a teen with braces, but I have made it with walnuts and they give it a little something extra. Leave a review for me if you try the recipe for yourself. Enjoy!!
All ingredients ready to go!
This is the mixture of butter, sugar, eggs, and vanilla.
The three large bowls are the ingredients to mix that form the batter.
Two layers of batter and cinnamon sugar in the bundt pan. Only one more layer to go!
It’s Tasteful Tuesday and time for yummy veggie pita pizzas!
It’s Tasteful Tuesday here on the blog and I’m sharing one of my new favorite recipes. Thai Chili is a yummy recipe I discovered in my January edition of Clean Eating. It’s so good that my family was asking for it within a couple of weeks from the first time I prepared it. If you try it and like it, let me know. I’m including the recipe below the photograph.
- 1 1/2 tsp red curry paste
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth, divided
- 1/2 cup uncooked bulgur
- 1/2 medium sweet potato, peeled and cubed (2 cups)
- 1 large green bell pepper, chopped (2 cups)
- 3 cups cooked kidney beans, drained
- 1/2 cup light coconut milk
- 2 cups jarred or boxed tomato puree/passata
- 2 scallions, chopped
- fresh ground black pepper, to taste
In a 4-qt pot, add curry paste, cumin, and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato, and bell pepper. Set over high heat and bring to a boil. Cover tightly, reduce heat to medium-low, and cook for 10 minutes.
Add beans, coconut milk, and tomato puree to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.
Nutrients per 2 1/2-cup serving: Calories: 341, Total Fat: 5 g, Sat. Fat: 6 g, Carbs: 68 g, Fiber: 17 g, Sugars: 13 g, Protein: 17 g, Sodium: 412 mg, Cholesterol: 0 mg
I’m starting a new weekday series on the blog and today is Macro Monday. I thought I’d kick it off in honor of Valentine’s Day with a yummy, fluffy cupcake from Gigi’s. The frosting is so tall and fluffy on these cupcakes! I think the frosting is taller than the actual cupcake. Mmm, mmm, mmm!
Enjoying a bit of fresh fruit this morning…