|Seared Indian Spiced Shrimp|
Cup of herbal tea (sore throat)
½ cup plain oatmeal, cooked with milk in microwave, topped with:
2 Tbsp. chopped walnuts
½ tsp. plain cinnamon
5 oz. glass of OJ
Cup of coffee, black
Beach Picnic – Pasta Veggie Blast leftovers (see pic below - recipe from May 5th)
Bottle of water
Iced coffee, black
¼ cup low salt peanuts
Cup of fat free milk
Alamelu inspired Indian Spiced Rubbed and Pan Seared Shrimp
Sautéed spinach in garlic/ evoo
Indian Spiced Fried Eggplant (recipe below)
Comment: I did not know what I was doing with this dish! I saw brief glimpses of Alamelu’s Healthy Indian cooking show on PBS over the weekend and watched her do something simple and yummy with salmon. Well we had leftover shrimp that needed to be cooked, so I just went for it. Here is the link to her show which highlighted this recipe.
I had to tweak it a bit though because we didn’t have fresh curry leaves or any fresh ginger either. However I had the turmeric, cayenne, cumin, curry, garam masala, dried ginger, garlic, fresh lemon, and evoo that the recipe called for (the recipe is at the above link if you scroll under the screen and click on "More Info").
1 Crisp Juicy Organic Gala Apple
Glass of water
Amy’s Indian Spiced Fried Eggplant Recipe:
1 eggplant, skin removed and cut into thin strips
Bowl of water for soaking the eggplant
Can of fire roasted tomatoes
Low sodium chicken stock
Leftover shrimp marinade (from Alamelu's recipe)
1 tbsp Corn starch
Fresh cilantro, chopped
Fresh lemon juice
I did not go into this dish with a set plan, and kind of winged it, so there are a lot of steps, but it was worth it in the end! So I cut up the eggplant and put it into a large bowl of water to soak for about an hour. This actually helps the eggplant release its extra fluid, thus making it easier to cook with. Then I drained the eggplant and dried it off with a towel. Meanwhile in a separate bowl I cracked the eggs and scrambled them up and added some turmeric and cayenne and salt, mixed it all together and added the eggplant.
Then I heated a fry pan with 1 tbsp evoo and once it was hot I added the eggplant to the pan (using tongs thus allowing any extra egg liquid to drop off first). I cooked the eggplant until browned on both sides. Then I added a little chicken stock to de-glaze the pan and get all those yummy brown bits up. Then I added the can of tomatoes and let it simmer. While that was happening I took the leftover marinade from Alamelu’s recipe that I used for the shrimp and added a little chicken stock and some cornstarch for thickener, mixed it up in the separate bowl and then added it to the tomato/ eggplant simmer on the stove. I mixed it all together and let it reduce and thicken.
When ready to serve you top it with a squeeze or two of fresh lemon juice, per serving, and the chopped cilantro. Needless to say the kitchen was a mess with tons of dirty bowls and spoons and tongs etc! However, once I plated that along with the pan seared spiced shrimp and sautéed spinach, we had a great meal. It was spicy!! But full of flavor, both my husband and I loved it, however, not a great one for kids unless they can take some serious heat! I’d say to reduce the heat of this dish, it would be as simple as reducing the cayenne used. I actually didn't intend to eat avocado with the meal originally, but it was such a great paring with its creamy, cooling properties in contrast to the spiciness, it was perfect! We will definitely be trying this again!