Blackened Shrimp and Avocado Salad

Here you go facebook friends. This is a pretty quick and easy lunch.

Start with a basic salad. I used some mixed greens right out of the bag. I added sliced cucumbers, sliced roma tomatoes, blackened shrimp and a half a sliced avocado.  That was topped with Wasabi Soy & Ginger Vinaigrette. Tip on the avocado: Cut it in half, remove the seed (I hit the seed with a sharp knife so it sticks and turn the seed, it'll pop out), then slice the avocado while still in the skin and scoop out with a big spoon.

To blacken the shrimp I peel and devein, then toss them in Bob's Cajun Mix. Have a hot skillet going on the stove and cook each side 3-5 minutes (depending on the size of the shrimp) in a little canola oil. Place the shrimp on top of the salad, add avocado and dressing.

Mushroom and Smoked Gouda Ravioli

Pasta:
3/4 Cup All Purpose Flour
3/4 Cup Semolina Four
2 Eggs or 3 Eggs Whites, beaten
2 Tbsp Water
2 Tbsp Olive Oil

Filling:
1 Cup Sliced Mushrooms
1 Cup Sliced Baby Bella Mushrooms
1/4 Cup Diced Onion
1/4 Cup diced Bell Peppers
2 Tbsp Chopped Italian Parsley
2 Tbsp Chopped Oregano
Pepper to taste
1 Cup Grated Smoked Gouda

Last night we tried something new, homemade pasta. This can be made without a pasta machine. It turned out really good. I think I will be getting a pasta machine and next time we will try to make some wheat pasta. Both of the flours used are of the healthy variety and I used my Marinara sauce which is healthy mixed with a little milk.

To make the pasta I made a bowl out of the flour on the counter. I then whisked together the wet ingredients and kneaded into a stiff dough about 10 minutes. Then wrap the dough in a towel and place in a plastic bag at least 20 minute or until needed. I believe it would last 48 hours. I then combined the filling ingredients, except the cheese, in a saute pan and cooked until the mushrooms are done. Remove from the heat and allow to cool before adding the cheese.

Then I rolled the dough out and cut into rounds with a small jar. Spoon in the filling and top with another round. Seal the edges with a fork. Get a pot of water boiling and add the ravioli. It cook fast about 3-4 minutes. Spoon out and drain then top with sauce and some parmesan cheese.

Tuna and Avocado Egg Rolls

OK, this took me a few tries to get it correct but they turned out very nice. The main thing I had to get down was the roll and cooking them without deep frying. I was able to saute them in a cast iron skillet and they turned out perfect with very little oil being used. You can mix and match and filling but I feel you need the cabbage for the base. I have also made them with Shrimp and Chicken.

Cabbage filling:
2 Cups Coleslaw shredded cabbage
1 Tbls Hoisen sauce
1 Tbls Rice wine vinegar
1 Tbls Low sodium soy sauce
1 Tsp Sugar

Mix all together and let stand 1 hour.

Added fillings:
1 5oz Tuna steak slice in thin strips
1 Avocado sliced in thin strips

You will also need:
1 pack of egg roll wrapper
1-2 Tbls Canola oil
1 ramekin of tap water

Seperate one wrapper and place on the diagonal. Add 2-3 Tbls of cabbage mixer, one slice of tuna, and on slice of avocado. Roll over and tuck in the ends. Rub the edges of the wrapper and continue to roll up. Once all the egg rolls are rolled heat @ 1 Tbls in a cast iron skillet. Once hot add the egg rolls. Roll over so all 4 sides are browned 2 2-3 minutes per side. Serve with Chinese mustard and Duck sauce.