zucchini

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it’s taco tuesday….

n I made a creamy curry shrimp n veggie stir fry for lunch (no rice cuz I’m eating less carbs boohoo but guess what u can eat this w ur favorite rice I prefer basmati or jasmine) this creamy curry is super easy to make…I used what I had at home n here u go!

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8-12 large shrimps shell off cut in half
1 large zucchini cut in large 1 inch chunks
large handful of cremini mushrooms (or button) cut in half (this is the best way to measure…no more measuring tools)
large handful of sugar snap peas (when I say large handful I mean spread ur fingers out as far as u can n grab as much as u can)
1/4 cup coconut oil
1 small onion chopped
4 garlic gloves chopped
1 teaspoon salt or to taste some people need more salt
sprinkle of pepper
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon turmeric
1 3/4 cups water
1 large tablespoon of lebni (this makes it mediterranean 🙂 ) or sour cream
or add coconut milk about 1/4 cup
gently chopped fresh basil about 4 springs (just leaves discard stems)
cayenne pepper for heat if that’s ur thing

in a super large skillet or large pot saute onion n garlic in coconut oil on high heat n make sure to keep stirring so not to burn
add salt n seasonings n stir for a couple minutes till incorporated
add veggies n stir
add water stir bring to a boil
add lebni or sour cream n stir just for a couple more minutes n make sure to dissolve completely
u want zucchini n snap peas to stay bright green
add shrimp n make sure they’re submerged in the curry sauce…cook for 1 more minute turn off stove shrimp will continue to cook (u want them to change color to pink but don’t want to over cook)
add basil n one last stir (note the name STIR fry)
spoon over ur favorite rice…I love basmati or jasmine (second time I’ve mentioned rice) or eat low carb like I did
sprinkle some cayenne for heat if u like

I’ve made this before n added pineapple chunks n some of the juice too…so good…trust me!

enjoy my friends! serves about 2-4 people depending on how hungry these people are 🙂

comment me w anything!

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guess who’s back with a carpaccio you will LOVE…

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I’m a HUGE fan of the italian classic beef carpaccio…this is my eastern mediterranean inspired fusion which is also vegetarian. I came up with it one night when I had a barrel of tahini sauce left over and thought I can’t keep using this as a facial mask…I’m turning into a sesame seed. I love how beautiful this dish looks…the tri-colored pattern and the fresh light green arugula situated in the middle of the platter with the sprinkling of toasted pine nuts. Even more I love how delicious, thanks to the layering of flavors, this dish is. Serve as an appetizer, salad, side dish…you can add a grilled protein to it and make it a main dish…it’s versitile. Sliced lightly toasted ciabatta bread with it is perfecto…or stove top heated pita bread. My mouth is watering so I’m posting and going back into the kitchen to finish eating the platter of delight which is…

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pitachick’s eggplant zucchini & yellow squash carpaccio

1 large japanese eggplant
1 large italian zucchini
1 large yellow squash
1 small bag of arugula
olive oil to pan fry veggies & drizzle arugula
salt
pepper
juice of 1/2 lemon
toasted pine nuts
tahini sauce (recipe below)

thinly slice eggplant, zucchini & squash on a bias (at an angle)
in a large pan or or flat griddle drizzle some olive oil and lightly brown slices on both sides (I cook each vegetable separately and make sure to cook through about a couple minutes on each side)
remove and lightly sprinkle with salt & pepper.
arrange eggplant, zucchini, & squash in a pattern on a large platter (you can arrange platter with the eggplant, zucchini & squash the day/night before and cover with plastic wrap…take out an hour before serving and finish up other steps)
in medium bowl toss arugula, lemon juice, drizzle of olive oil, salt & pepper
drizzle with tahini sauce
then gently place tossed arugula over vegetables, drizzle with more tahini sauce and sprinkle with toasted pine nuts and enjoy on lightly toasted ciabatta, french bread and of course THE PITA slices…savor the moment yummy! Salad, side dish, appetizer…great with cocktails…that’s right!

tahini sauce

1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand

mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth

So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask 😉 rich in calcium and B vitamins…so B sure to eat your tahini sauce. Remember to comment me with any questions…ENOY!