Recently Tried Recipes Review and Dinner Ideas

[Jordan]

I wanted to give my feedback on some of the recipes I have tried as of late and see if anyone else feels the same way.

Peruvian Chopped Salad - since I don't like lima beans or onions I was a quite sceptical, however this really turned out great, especailly after the flavor melded together after a few hours - a keeper

Greek Shrimp Scampi - maybe I had higher expectations, but I found this to be rather bland - It didn't have the bite as it was described to have in the recipe - maybe I needed to upgrade the quality of my feta??

Hot and Spicy Phillipine Salad - very good, however I did have to cut the acidity with a touch of olive oil

Healthy Picadillo - A GREAT RECIPE ( a little heavy on the onions) otherwise a wonderfully flavored dish, especially as leftovers.

I am always on the lookout on quick, flavorful recipes to try during the week - I am planning on trying the balsamic raspeberry chicken, and mediterean (sp) shrimp salad - what are you guys having?

[LIsaP]

I have to agree with you on the Greek Shrimp Scampi. I made it last night and for a recipe that was raved about so much by Cooking Light, I found it completely unremarkable. It was easy to make and tasted good, but nothing to rave about. It seemed to be missing something, but I am not sure what..

[Nanci]

I made the Turkey Sausage and Wild Rice Soup from the Oct Issue and thoroughly enjoyed it. Next time I will use the the reduced sodium or no-salt broth as mine was a bit salty.

I am making the Lemon Poppyseed Muffins from the muffin thread this weekend and (maybe ?) the Lemon-Swirl Cheesecake (May, 2000). Next week the Tomato Basil Soup also from last spring.

Nanci

[BethH]

I'm intrigued by the Peruvian Chopped Salad...what issue is it in?

Thanks!

[JodiL]

I agree about the Greek Style Scampi, I made this a few weeks ago and didn't think it lived up to its reputation. If you go back a few months (May?), there's a reader recipe for Baked Shrimp with Feta that was excellent! It's similar, but I thought it was much better--highly recommended http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by JodiL (edited 10-27-2000).]

[ElinorC]

Jordan,
Would you please post the recipe for the Peruvian Chopped Salad? Thanks.

[lindrusso]

I also agree about the Greek-Style Scampi - I thought maybe I had messed something up, but I guess it was just not a winner for me. I really love the Basil Shrimp with Feta and Orzo and it's similar enough that I wouldn't have the desire to make the scampi again.

[Gelfling]

Originally posted by lindrusso:
I really love the Basil Shrimp with Feta and Orzo and it's similar enough that I wouldn't have the desire to make the scampi again.


Do you have this recipe?

[emilycat]

lindrusso,

I think my roommate made the Shrimp with feta and orzo last year, and it smelled sooo good when she was making it. Is is the one that you need a foil oven bag for? I've looked all over for these and haven't been able to find them! Did you use one of these, of just a handmade one with tin foil?
Em

[Jen]

I didn't make this recipe specifically (I made the similar one in the same issue - Orzo with Shrimp or something - a reader recipe), but I remember making some other dishes from this article. I couldn't find the oven bags either so I just cooked them in a casserole dish. Worked fine! (But one more dish to clean).

[lindrusso]

Here's the recipe. I've served it to guests several times and they have raved. Best of all it's quite easy! And yes, a casserole dish works just fine (I think I covered it with foil so it wouldn't dry out). I did use the bag once or twice, but for guests I like a nicer presentation!

Upon inspection I suppose it's not TERRIBLY similar to the scampi - mostly just the shrimp and feta combo - but in my opinion, lots more flavor even without the garlic!

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

1. Preheat oven to 450º.

2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450º for 25 minutes or until shrimp are done. Cut open bag with sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

[MarciaTJ]

Hi-

I tried the Peruvian Sarsa Salad too, and it was quite tasty-

The recipe is as follows:
1 cup thinly sliced red onion
1/2 cup sliced radishes
1/2 cup frozen lima beans, thawed
2/4 cup canned white hominy, drained
1/4 cup crumbled feta cheese
1/4 cup chopped bottled roasted red bell pepers
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Combine first eight ingredients in a large bowl. Combine lemon juice and the remaining ingredients, stir with a whisk. Drizzle dressing over salad, and toss gently to combine. Yield: 6 servings (serving size 1/2 cup)

77 caloires, 3.6grams of fat, 2.6 grams of protein, 9.5 grams of carbs, 1.3 grams of fiber

[Britin]

Thank you for the reminder on the Peruvian Chopped Salad. I loved it.

Some others that I have tried recently have been the Ginger Chocolate Chip Biscotti (wonderful). I was actually surprised that making biscotti is not as difficult as I had always assumed. I'm really excited about all the biscotti recipes in the newest issue.

Speaking of that issue, I tried the Jamaican Chicken Stew recipe. I really enjoyed it.