Shrimp Fried Rice

More often than not, this is my go-to method to utilize leftover rice. It is also a good conveyer of vegetables, and makes a great family meal. Sometimes, I like to go a little unconventional and serve it with a "vinaigrette" made of one part chili paste, one part rice wine vinegar and half part honey. 

Shrimp Fried Rice 

Makes about 4 servings

1 lb fresh or frozen shrimp 

1 tbsp chili paste (more or less depending on desired level of heat)

1/2 salt

1/2 tsp pepper 

4 tbsp vegetable oil 

1/4 cup diced onion 

1/4 cup thinly sliced scallions

2 carrots, peeled and cut into cubes

3 to 4 cup cooked rice (white or brown)

2 eggs, season with salt and pepper and whisked

1 cup green peas 

2 tbsp soy sauce 

1 tbsp sesame oil

fresh cilantro leaves for garnish (optional)

1. Combine the shrimp with the chili paste, salt, and pepper. In a large skillet, heat two tablespoons of vegetable oil and cook the shrimp for about 3 to 4 minutes until pink throughout. Remove to a plate and set aside. 

2. Using a paper towel, wipe the skillet clean and return to the stove. Heat the remaining vegetable oil and cook the onion, scallion and carrot until fork tender, about 3 to 4 minutes. 

3. Add the leftover rice and mix well, gently breaking up any clumps as necessary. Carefully push the rice to one side of the skillet, and pour in the eggs on the other side. Allow the eggs to set for about 30 seconds before scrambling and incorporating it into the rice mixture. 

4. Add in the peas, cooked shrimp, soy sauce and sesame oil. Continue cooking just until the peas are heated through. Garnish with cilantro and serve immediately. 

Pumpkin Mousse

For most people, Thanksgiving this year will be a small affair. It will be no different in our home. So, instead of a large pumpkin pie or any pie for that matter, I will be making this simple but absolutely luxurious pumpkin mousse. Canned pumpkin, some flavorings and whipped cream - a few ingredients that make for a low-key yet delicious dessert. 

Pumpkin Mousse

Makes 2 servings 

1 cup pumpkin 

1/2 cup heavy whipping cream 

3 tbsp of sugar

1/2 tsp vanilla 

1/4 tsp each ground ginger and cinnamon

1. In a saucepan over medium heat, mix together the pumpkin purée  1/4 cup of whipping cream,  2 tbsp of sugar, the vanilla extract and spices. Heat for 2 to 3 minutes, just until warmed through. Remove from heat and let cool. 

2. Meanwhile, whip the remaining cream, with 1 tablespoon of sugar, to stiff peaks. 

3. Once the pumpkin purée mixture has cooled, gently fold in the whipped cream. Divide mousse into serving glasses and chill for at least one hour before serving. Serve with additional whipped cream and crystallized ginger, if desired. 

Pan-Roasted Brussel Sprouts with Maple Syrup and Pecans

Pan Seared Brussel Sprouts with Maple Syrup and Pecans 

Makes 3 to 4 servings 

1 pound brussels sprouts, washed, trimmed and sliced in half

2 tbsp extra light olive oil 

2 tbsp maple syrup

salt and pepper

1/4 cup chopped pecans (plain or candied)

1. Heat a large skillet of medium to high heat. Add the olive oil and the brussel sprouts, making sure that most of the sprouts are cut side down in the pan. Let sear for 7 to 8 minutes until they have caramelized nicely and taken on a golden to dark brown color. Carefully stir in the maple syrup. 

2. Remove from heat and season with salt and pepper. Sprinkle the chopped pecans on top before serving. 

Stuffed Acorn Squash

This recipe calls for acorn squash but you can substitute different varieties, including kabocha, delicata and butternut. Another wonderful thing about this cozy, fall dish? It is incidentally vegan, for my vegan friends. 

Stuffed Acorn Squash 

Makes 4 servings

2 acorn squash

2 tbsp vegetable oil

1/2 small inion, diced

1 garlic clove, minced 

1 cup uncooked couscous 

1/3 cup diced dried apricots

1/4 cup dried currant

1 1/4 cup vegetable broth or water

2 tbsp each of chopped parsley and mint 

1/3 cup pomegranate seeds 

1/4 cup tossed pinenuts

1. Prepare the squash by cutting off the top and bottom of each, and then cutting in half.  Using a spoon, scoop out and discard the seeds. Season the inside of each squash half with salt and pepper. Invert unto a baking tray and bake at 375 degrees for 25 to30 minutes, until fork tender. 

2. Meanwhile, add 2 tablespoons of vegetable oil to a sauce pan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onions have browned slightly. Add the dried apricots, currants and water, then  bring to a boil. 

3. Once boiling, add the salt and couscous. Cover with the lid and remove from the heat. Let stand for 5 minutes. Using a fork, gently fluff the couscous, then gently mix in the herbs. 

4. Divide the couscous among the roasted squash halves. Top with the pomegranate seeds and the toasted pine nuts. 

Pineapple Galette

If this were an ordinary year, my family would have been planning a trip to some warm location come fall and winter. But due to the current pandemic, we have been staying close to home and plan to do so for quite a while. So, since we can't be in the tropics, we are channeling tropical vibes and flavors in many of our dishes! 

This pineapple galette is one such dish. Filled with fresh pineapple, sweetened coconut flakes in the crust, and a good pinch of nutmeg, it is reminiscent of the homemade pineapple jam of my childhood in Trinidad - one that, as kids, we would slather unto toast for breakfast. As an added touch, I served it drizzled with a bit of caramel sauce, using this very easy recipe. Also, I am very proud to admit that my 5 year old, who is usually by ym side when I'm baking, offered the most helpful tip with the crust. Instead of trying to lift it unto the baking, simply place the baking sheet at the edge of the counter and gently slid the rolled out crust unto it. Easy squeezy, like he would say. 

Pineapple galette 

For the crust:

1 cup whole wheat pastry flour 

1/2 cup sweetened, shredded coconut 

5 tbsp butter, cut into cubed 

2 to 3 tbsp cold water

For the filling: 

2 cups sliced, fresh pineapple

1/3 cup brown sugar

2 tsp cinnamon 

1/2 tsp grater nutmeg 

2 tbsp cold cutter, cubed

To make the crust:

1. In a food processor, pulse the flour and shredded coconut together until you can no longer see whole shreds of coconut flakes. Add the cubed butter and continue pulsing until the mixture becomes crumbly and takes on the texture of course meal. With the motor running, add two to three tablespoons of ice cold water to the mixture, keeping the motor running just until the mixture begins coming together, not more than 20 to 30 seconds. 

2. Turn the mixture out unto a lightly floured surface, and using your hands bring together to form a ball. wrap with plastic wrap and refrigerate for 30 minutes. 

To assemble the tart:

1. Mix the sugar and spices in a bowl and set aside. 

2. On a lightly floured surface, roll the crust out into a 10 inch circle, about 1/4 inch thick. 

3. Carefully transfer the crust unto a lined baking sheet. (Alternatively, since the crust can be a bit soft and tricky to work with,  tape a sheet of parchment paper (the size of your baking sheet) unto your work surface. and roll out the dough onto the paper. Then, remove and discard the tape, and transfer the parchment paper together with the crust unto your baking sheet.)

3. Arrange the pineapple slices on the tart crust, leaving about a 2 inch border all around. Sprinkle the sugar mixture on top of the pineapple and dot with the cubed butter. Fold the border up over the edge of the pineapple filling, making sure to leave much of the fruit uncovered. Bake in a 375 degree oven for about 50 minutes until the crust is golden brown. Cool on a wire rack for 10 to 15 minutes before serving.