Skip to main content

Poached Shrimp Salad with Avocado and Grapefruit

Do you think of Sunday as the beginning of the week or end? I have always view it as the end of a week. Last day to get homework done. Last day to rest before work starts. Last day to repent for all the gastronomical sins of the week past.

I've noticed my copy of The Best of America's Test Kitchen 2007 is starting to show signs of use - water spots, spills and crimps, when I flipped through it looking for anything to cook. Guess that's a good gauge if a cookbook is worth it's cost.

Salad. Somehow that word gives me a negative connotation. It makes me feel like eating one is equivalent to depriving myself of an otherwise wonderful meal experience (opportunity cost, if you will) or inflicting a punishment upon myself for having indulged in sinful food (think of the scene from The Da Vinci Code about the crazy monk). It is just my brain wiring. It cannot be undone.

No matter how big a portion a salad turns out to be or how much protein is in it, it will not do as a main course for me. But then again, I'm someone who eats 6-inch Subway sandwiches as snack. Salad is strictly a side kick. I want the Batman, not just Robin.

Poaching is such a fuss free way of cooking. If you know how to turn on the stove and boil some water, you are on the roll. No tedious cleaning up of oil splatters. What's not to love? Perhaps how bland the food turns out? But that's what healthy is all about isn't it? Low on everything, including taste obviously.

So while poaching the shrimps in bay leaves and peppercorns, my mind was looking for a possible Batman. Definitely Val Kilmer. Erm ... I mean something as visually attractive. Then I remembered this lovely little rounds from What's Gaby Cooking. So sans those bright red bell peppers, I ended up with mini spinach and mushrooms frittatas. Perfect for breakfast on the go (darn, I forgot to swipe one from the fridge this morning) and also a good way to sneak some vegetables into little princess.

Did I forget to mention that I have never learnt to love grapefruit on this blog? It is something of a misnomer. Nothing remotely resembling the grape. I can't think of anything more hellish for me than to go on a grapefruit diet. I'm happy with the rest of the citrus family, thank you. Someone send this country bumkin some meyer lemons or key lime or yuzu, please? They only exists on the internet here.

To temper with the bitterness of the grapefruit, I added some big naval oranges. I don't think I have ever made a better decision. The sweet orange segments countered the saltiness and bitterness of the whole salad perfectly. And I have come to the conclusion that fruit based salads are a boon. No need to bother with fruits after meals. 2-in-1.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre