Mr. Bijoy Writes

There are a few entrees that have always befuddled a great deal of this blog's readers. A few days ago, I asked people what these entrees were and how I could help make them easier or, in some cases, just how to make them at all. This is one of those entrees. It's an easy one, but you have to be quick about the steps! Enjoy! What ya need: 1 lb of extra-large or "Jumbo" shrimp, peeled and de-veined 1 pound (1 package) of cooked orzo 4 cloves of garlic, minced 3 shallots, minced 9 scallions, sliced 3 plum tomatoes, seeded and cubed (like in salsa) 2 cups of canned tomato sauce 2/3 cup of baby spinach leaves 1/3 cup of fresh, chopped parsley leaves Ok, so- In a large dutch oven, or soup pot, over medium-high heat, heat the oil and saute the garlic and shallots for 1 minute. Add the scallions and shrimp and cook for 30 seconds, without stirring. Add the tomato sauce and tomatoes, stir and cook for 2 minutes. Remove the shrimp from the sauce and set...

It's getting chilly and some of my friends out east have had their first snow. So, to me, this mean soup season! Here's a great soup recipe that is just delicious. Give it a shot! What ya need: 1- 28oz can of peeled tomatoes, diced 1 medium onion, chopped 2 cups of quality chicken stock 3/4 cup of heavy cream 1/2 cup of white wine 1/4 cup of fresh parsley, finely chopped 1/4 cup grated Parmesan cheese 1/2 teaspoon of kosher sea salt 1 teaspoon of chopped garlic 1 teaspoon of freshly ground black pepper 1 teaspoon of freshly squeezed lemon juice 3 tablespoons of dill, finely chopped Ok, so: In a large pot, mix all of the ingredients except for the parsley, Parmesan, salt, pepper, and heavy cream. Cook this over medium heat for 30 minutes, or until the tomatoes are tender. Add the rest of the ingredients, stir, and let simmer for 10 more minutes.  Super easy, super tasty! Enjoy!

My heater is being a real poop-face today. So I thought that I'd post a recipe for a nice, warm soup. So here ya go! What ya need: 1 ,14-ounce can fat-free, less-sodium chicken broth 2 teaspoons chili powder 1 teaspoon ground cumin 1 ,16-ounce can navy beans, drained and rinsed 1 medium poblano chile, halved and seeded 1/2 onion, cut into 1/2-inch-thick wedges 1 pint grape tomatoes 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice ...

I first had a variation of this dressing in a Chicago eatery. The flavors are very subtle, yet rich, while at the same time light. I know, that may sound a little contradictory, but that’s just how it works out. It took me a while to build a version of this dressing that suited my needs for ease and flavor, but it worked itself out. This works great on a salad but for a fresh twist, warm it up for a few minutes and drizzle it over some halibut or salmon. Ingredients: 10 Heirloom tomatoes 4 tablespoons of sea salt 2 tablespoons of extra virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon of minced chives 1 tablespoon of minced shallots 1 teaspoon of ground fennel 1 clove of minced garlic Table salt and ground pepper to taste Ok, so: In a blender, puree the tomatoes and the salt until smooth. Strain this puree through cheesecloth, saving the water. In fact, the water that comes through the cheesecloth is all you want to keep. You may want to no...