last minute dinner

Tri color gnocchi,
with roasted shrimp, &
white Parmesan cream sauce

1 pound gnocchi / tri color optional (potato, tomato, spinach)
2 cloves of garlic, crushed & minced
1 cup heavy cream
1/3 cup grated Parmesan cheese
salt & pepper to taste
15-20 raw cleaned shrimp
3 tablespoons extra virgin olive oil
1/2 lemon juice or 2 tablespoons

Pre heat the oven to 450, place the raw shrimp on a baking sheet, add a pinch of salt & pepper, garlic and olive oil & lemon juice, and place the dish into the hot oven for 7 to 10 minutes depending on the size of the shrimp (do not overcook).
Meanwhile, add the gnocchi to a small pot of boiling water, once the water is bubbling and the pasta is floating on top then the gnocchi is cooked (do not overcook).
Remove the shrimp from the oven, drain the pasta, pour the pasta back into the pot and add the cooked shrimp. Turn the heat on to low, add the cream and cheese, warm the ingredients for 3 to 5 minutes. Taste to make any adjustments with salt or cheese, plate the pasta and enjoy!!! BTW, these measurements are for only two servings.
You may substitute cream with milk and some flour to crate a roué base for the sauce...
Let me know how it turns out, my boys loved it :)
Sara

sara motamedi

copyright 2009

butternut squash soup

one large onion
4 cloves of garlic
1 cup carrots
1 cup celery
2 tbs canola oil
1 1/2pounds butternut squash
4 cups chicken stock
2 cups of water
1 tbs salt
1/2 tsp pepper
1 tsp cumin
1 tsp sage fresh chopped chives for garnish

　

Chop onions, celery and carrots into small even pieces.

Sauté chopped onions in 2 tablespoons of canola oil for 2 to 3 minutes, add celery & carrots and sauté for another 3 to 4 minutes, add the garlic and sauté for another minute. Season with salt and pepper, cumin and sage. Add butternut squash and sauté for 2 minutes then add the chicken stock and water, cover and cook for 30 to 40 minutes, or until the soup has thickened and the squash is tender to the fork (soft).

Take a hand-held blender and blend the soup, once puréed taste, and adjust the salt to taste, serve add some ground pepper and fresh chopped chives.

6 servings

ENJOY

sara motamedi

copyright 2009