Pineapple Shrimp Ceviche

Pam's husband Paul a.k.a McSweeney, Paulie, Uncle Paul or most affectionately, U.P. sometimes travels to exotics lands for business; Brazil, China, Rio, Amsterdam, etc.   U.P. is a lucky guy, but he's modest about it.  Sometimes, if I catch it right and I get him talking, I can get a nice dose of travel (& food) inspiration.  

Most recently, we talked about his trips to Mexico and his visits to ceviche bars.  Places were you can casually belly-up to a bar that serves fresh, delectable ceviche, paired with exquisite sipping tequilas.   U.P. said "you would LOVE it!"  Yes. I would.

Here's my version of exotic Mexican, coming from my very plain, Jersey Shore kitchen.

What you'll need:

• I lb. raw shrimp, peeled, deveined and tail removed
• 1/4 fresh pineapple, chopped
• 2 limes, plus extra for garnish
• cilantro, 1 bunch, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, finely chopped
• 1/2 avocado, chopped
• 1 cup cherry tomatoes, chopped
• Hot sauce (we love Outer Limits Hot Sauce)
• 1/2 cup ketchup
• garlic, 1 clove, minced
• 1 light beer, optional (we love Corona)

1.  In a large pot over high heat, bring beer and about a quart of salted water to a boil.  To the water, add lime slices and cilantro to infuse flavor into the shrimp.

2.  Add the shrimp and let cook for 5-8 minutes until opaque. 

3. Strain shrimp and let cool.

4.  Meanwhile, in an large bowl whisk together ketchup, garlic, zest and juice of 1 lime, salt & pepper, hot sauce.  

5.  Stir in cucumber, tomatoes, onion and pineapple.  

6.  When the shrimp is completely cooled, roughly chop into bite-sized pieces and add to mixture.

7. Gently fold in the avocado chunks and a handful of chopped cilantro.

8.  Chill for up to an hour or overnight.

9. Serve, garnished with extra chopped cilantro and lime.

Salud!

xo & a pinch,

Kelly

Strawberry Salsa

I think there is universal agreeance (yes, its a word) that sweet & salty food are simply irresistible. The combination of juicy, sweet fruit and salt, lime and cilantro is perfection, and on a tortilla chip, totally addictive.  This time of year, we usually chop up a big batch of mango salsa as an addition to our Cinco de Mayo festivities.  To me, the mango is the sweetheart of all fruits.  I just cant say enough wonderful things about the sweet, pretty mango. But strawberries have been having a tough time lately.  They made it to the ever shameful dirty dozen list.  Poor strawberries... happens to the best of us.  Don't believe the hype and just hunt down some organic berries.  This salsa is too special to pass on.  Its kind of like a fresh strawberry daiquiri on a chip. Strawberry Fields Forever!     

Chop up the following:

• 1 pint of strawberries, hulled   
• 2-5 plum tomatoes, cored (discard the wet seeds with a spoon)
• 1 (medium) red onion 
• Bunch of cilantro 
• Salt & pepper
• Lime, juice

Try to chop the berries and tomatoes to be about the same size.  Combine all ingredients and enjoy with tortilla chips.

Salud!

xo & a pinch,

Kelly

The Classics: Escarole Pie

I love escarole.  Mostly, the way my friend Delia (aka "Nonna" to my boys) prepares it.  She "massages" the leaves with lemon, salt & pepper.   She says to do the massaging (with clean hands,  of course) in the kitchen so that your guests don't see you up to your elbows in their dinner!  For some reason, her method makes the most refreshing, delicious simple salad.

Onto this recipe, which is more suitable for this non-Spring Spring that we're having.  Here the escarole becomes hearty, sweet and savory in a warm flaky pie.  Its our take on a classic Italian side dish that's perfect for any gathering, but especially brunch.  Don't be afraid of the anchovies, they melt into wonderful nutty-ness, plus they are a must-have ingredient in this pie.

Here's what you'll need:

• 3 heads escarole
• Olive oil 2 tbsp.
• 3-4 anchovies
• 3-4 cloves garlic chopped
• 1/4 tsp red pepper flakes
• 1/2 cup raisins
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Nutmeg, a pinch
• 2 eggs(one egg is for egg wash)
• 1/4 cup chopped kalamata olives
• Pie crust, prepared or pizza dough
• Salt & pepper

Here's what you'll do:

Preheat oven to 350 degrees.

1. In skillet over medium high heat, heat oil & anchovies, red pepper flakes and garlic.  Once anchovies are melted, add chopped escarole, salt,  pepper & nutmeg.  Once escarole is wilted, let cool.

2.  In the meantime, in a large bowl, combine cheeses, egg, olives & raisins.  Season with salt & pepper.

3.  Combine escarole with cheese mixture and pour into pie crust. Top with second crust, crimp and brush with egg wash.  Bake 35-40 minutes until golden.

Mangia!

xo & a pinch,

Kelly

 

Baked Potato Soup

Ok, so its cauliflower.  You know I love skinny-food trickery and cauliflower is my best partner in crime.  I promise, when you're eating this, you'll think its potato soup.  Its creamy, hearty and when its topped with the usual baked potato bits, you'll find yourself high-fiving "I can eat this whole thing?!"  Yes.  Its cauliflower.  Ok, there's one potato in there.

Here's what you'll need:

• potatoes, 2 small or 1 large, roughly chopped
• cauliflower, 1 large head, chopped
• vegetable or chicken broth, 1 cup, but you may use less
• salt & pepper
• cheddar, shredded for topping
• bacon, cooked & chopped for topping
• chives or scallions, chopped for topping
• sour cream, dollop for topping, if you wish

1.  In a large pot over high heat, add the cauliflower & potato. Cover with water and add about a tsp of salt.  Once boiling, reduce heat and simmer for 8-10 minutes until the vegetables are fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.  Return the pureed cauliflower to the large pot.

3.  Over medium heat, stir while adding broth until you get your desired consistency.   Season with salt & pepper.

4.  Ladle into bowls and garnish with bacon, cheese & scallions.

 What's your favorite cauliflower recipe?

xo & a pinch,
Kelly

Mushroom Pizza Bites

Like most humans that walk that earth and eat, I LOVE pizza.  I love all pizza.  I love pizza with mushrooms, pepperoni, peppers, sausage, arugula, pineapple, meatball, lobster- anything.   I love a white pie, a dessert pie, a clam pie.   You get the picture.   Unfortunately, pizza = carbs.  

So, when those pizza cravings come (daily), I love these little bites.  They're easy, versatile, pizza-y and carb-free.  I know, sauce and cheese on a mushroom, does not a pizza make. But with your favorite toppings, these may hold you over until the delivery guy arrives.  

Heres what you'll need for this "non-recipe" recipe:

• 8-10 mushrooms, cleaned, stems discarded
• olive oil, 1 tbsp
• garlic salt, about 1/4 tsp
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• basil, torn for garnish
• red pepper flakes  
• dried oregano  

1.  Preheat oven to 350 degrees

2.  On a sheet pan, covered with parchment paper (or not) place mushrooms in pile.  Drizzle olive oil and sprinkle garlic salt and toss.  Arrange on the pan, mushroom ribs facing up. Bake in the oven for 5-8 minutes.

3.  Remove from the oven and carefully pat mushrooms dry with a paper towel.  Add a teaspoon of sauce to each mushroom and top with cheese.  Bake again for another 5-8 minutes.  Turn the oven on broil for the last 3 minutes to brown the cheese.

4. Remove from the oven and let rest for 5 minutes.  Top with red pepper flakes, dried oregano and torn basil, if you'd like.  

Cravings satiated! 

xo & a pinch,

Kelly

Hasselback Spicy Sweet Potatoes

Besides their interesting looks, there are two other reasons that I love these potatoes. 

1.  I love, love, love sweet & spicy food.  

2.  I love a side dish that gets into the oven early and takes care of itself until your ready to eat.

We recently had a little dinner party that looked a lot like early Thanksgiving with a big, golden bird in the oven and delicious, fall inspired side dishes.  These potatoes were a hit with an unexpected spicy bite!   

Here's what you'll need:

• 4 sweet potatoes, similar in size and scrubbed
• 2 tbsp. honey
• 2 tbsp. Dijon mustard
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp red pepper flakes
• 1/2 tsp chopped fresh rosemary
• 2 tbsp. chopped pecans
• 1-3 shakes of hot sauce (we love Outer Limits Jalepeno Lime)
• butter, about 1 tbsp
• 1/2 pomegranate seeds, for garnish

Preheat your oven to 350 degrees.

To prepare the potatoes:

1. Scrub well. 

2.  Create a "foot" on your potato for better control while cutting.

3.  Slice using pencils as a base on each side to prevent cutting completely through.

4.  Make slices. Do your best with keeping each slice the same width, but don't make yourself crazy. Perfection is overrated.

5.  Place the potatoes in a medium roasting pan.

To make the topping:

6. Combine honey, Dijon, cinnamon, nutmeg, pepper flakes, rosemary, chopped pecans and hot sauce in a medium bowl.

7.  Spoon over the potatoes, pushing some of the sauce into the slices.

8. Add 2 pinches of butter to each potato.

9.  Cover with foil and bake in the oven for one hour at 350 degrees.  Then, remove foil and bake uncovered for another 15 minutes.

When to potatoes are tender, they are done.  Top with pomegranate seeds.

Let rest for 5 minutes before serving. 

Enjoy with your favorite sweet & spicy friends!

xo & a pinch,

Kelly

Sausage & Cannellini Stuffed Eggplant

During these gorgeous golden days of early fall, we are still enjoying summer's harvest and eating outside.  Every last minute cherished before it becomes completely Siberian and we are under blankets, eating carbs. 

This weekend I noticed that our basil is still full of green leaves and eggplants at the market are gorgeous and abundant through October.   I love stuffing eggplant this way. I've featured it here before with tomatoes, basil & cheese.  I love eating a half an eggplant as my dinner... and then the other half for lunch the next day.   

Here's what you'll need for two halves:

• 1 large eggplant
• 1 16 oz can of crushed tomatoes
• 1 red pepper or 3-4 baby peppers, chopped
• 2 cloves garlic, chopped
• olive oil, 3-5 tbsp
• 3 links of Italian sausage, casings removed
• 1 16 oz can of cannellini beans
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• basil, a bunch chopped or torn (some for cooking, some for garnish)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare the eggplant:  Cut the eggplant in half.  Scoop the meat from the halves and chop.  Coat the eggplant shells with olive oil and season with salt & pepper.  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, in a large skillet over medium high heat, brown the sausage, crumbling the meat at it cooks.  Once completely browned, remove the sausage from the pan and reserve.

4.  In the same skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped peppers, red pepper flakes, salt & pepper.   

5.  Cook on the stovetop until the vegetables become tender.  Add the tomatoes and beans.  Return sausage to pan.  Stir in most of your chopped basil, combine and simmer about 15 minutes.  Taste to adjust seasoning. Add salt & pepper if needed.

6.  Scoop the eggplant/sausage mixture into the eggplant halves.

7.  Top each half with mozzarella and parmesan.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more grated parmesan.

Mangia!

xo & a pinch

Kelly

Greek Chopped Salad

Right now tomatoes are my middle name; beefsteak, plum, cherry, you name it in Jersey we're eating it! 

This salad is one of many I'm eating on on the weekends! It's super easy and it requires no lettuce. Is it still a salad without leafy greens?  We say YES and this salad is a must-have! The fresh, crisp cucumbers, sweet tomatoes and the salty, creamy feta! YES. Who else is in? 

• 10-12 cherry or grape tomatoes, halved
• 3 cucumbers, sliced into half-moons
• 1/2 red onion, sliced
• Dill, 1 small bunch, chopped
• Feta cheese, 4 oz crumbled

We dress this salad simply with the juice of a lemon, swirl of olive oil, salt & pepper. Toss and share with your friends! 

And, since I'm all about the salads lately, take this one if you love it only leave out the dill and add these next four ingredients instead. You'll still have an amazing salad just a different version! 

• I can of chick peas, strained and rinsed
• Mint, 1 small bunch chopped
• Kalamata olives, about a cup and go for the ones w/out the pits! 
• And, yup, one head of romaine lettuce, chopped! 

Two salads for the price of one entry! :) 

Enjoy, xo Measure! 

Green Goodness

If you've read a word of this blog, you know that we think that adding cilantro and lime to anything makes it delicious.  Chicken, potatoes, shrimp, pork,  any taco, vegetable or fruit-  add a sprinkle and spritz of my green friends and you've got a party. 

This is a staple salad at the Measure & Pinch kitchens.  Its chopped green apples, cucumbers, avocado, salt & pepper, and of course toss with a sprinkle of cilantro and a spritz of a lime. 

Try it.  They don't disappoint.  We promise.

xo & a spritz of lime,

Pam & Kelly

WW Rainbow Slaw

Rainbow Slaw-  2 PP per 1 cup serving.

I am not always on a diet, but when I am, I'm on Weight Watchers.

After having my kids, I needed to do something to get myself back in shape.  Being eternally gluttonous, but also pretty active, I'd never really been on a diet -diet.  In the past, I'd skip the third slice of pizza or put in some extra time at the gym if I felt squeezed in my jeans.   Now, being 40+, having two kids and a very full-time, sedentary job, my old plans were.. in a word, hilarious.

So, I went hard-core... well, not exactly.  I joined Weight Watchers on-line and (cue the angel music... aaaaaahhh)  my world changed.   I lost 30 lbs in about 4 months.  I was back into my pre-baby jeans and feeling great.   I've kept it off with a few slips here and there (wine weight).  The wonderful lesson from WW is that you know what you need to do to get back on "track" (see what I did there?)

My husband and I are taking a long-awaited, very necessary, island vacation this spring.  We planned it months in advance so that we can have time to dream about it (and get beach-ready).  Of course, I'm relying on my old friend, Weight Watchers  to get me there and I'm tracking my points as we speak.   

Today I'm sharing a great recipe from Weight Watchers New Complete Cookbook.  Its a slaw with lots of color and extra flavors.  I love to make a big batch and munch on it all week.  It goes with almost everything.  I love the WW cookbook for its ideas, options and points value per serving, but I tweek everything like crazy.   I'm a tweeker, what can I say?  

Heres what you'll need:

• 3 tbsp. reduced fat mayonnaise (I like Hellmann's Low Fat)
• 3 tbsp. light sour cream
• 3 tbsp. red wine vinegar
• 1 tsp salt
• 1 tsp pepper
• 3 cups sliced red cabbage
• 3 cups sliced green cabbage
• 3 large carrots, spiralized (or grated)
• 1 large red pepper, chopped into sticks
• 2 scallions, sliced
• 1/4 cup fresh dill
• 1 lemon, juice and finely grated rind

For the dressing:

1. In a large bowl, whisk mayonnaise, sour cream, vinegar, lemon rind and juice, salt and pepper until combined.

2.  Add the remaining ingredients and toss until evenly coated.  Cover with plastic wrap and refrigerate for at least one hour before serving.   You can also make this a day ahead and keep overnight.  Let stand for 20-30 minutes and toss again before serving.   Add additional dill sprigs to garnish, if you wish.

How do you get yourself "beach ready?"

xo & a pinch

Kelly

Herb Roasted Vegetables with Feta

"Eating Clean" what does it really mean? 

Everyone has their way of eating, their diet, their lifestyle.  Lately, there seems to be a label for every type.  Personally, I've always loved vegetables, felt so-so about meat, loved local farm fresh produce and fish, fish, fish.  I'll eat anything that swims, crawls or burrows in any body of water.  Also, I'll also eat any cookie, any type, any time, always.  It turns out, I'm an "80/20, wanna-be vegetarian, locavorte, pescatarian cookie monster."   By the way, I learned all of these labels from Instagram, so please don't quote me.

Anyway, this type of "recipe" has been part of my diet since birth.  Turns out my mom was also an 80/20, wanna-be vegetarian, locavorte, pescatarian, cookie monster!   (giggles from Heaven)   Ultimately, I think the goal is a nice balanced  healthy "clean" diet that also includes wine & treats.

This is a roasted vegetable dish that's eating clean without even knowing it.  (is cheese unclean?)  Fresh vegetables, naturally rich in vitamins, minerals, fiber.. all the good stuff.   I toss in the salty, feta for richness and some dill to brighten it up.   Its perfect on its own or as a perfect accompaniment to any pesca-loca-carnivore meal!

Here's what you'll need:

• 3-4 peppers, mixed colors, chopped
• 2 sweet potatoes, peeled and chopped
• 1/2 red onion, sliced
• 1-2 zucchini, sliced into half moons
• 2 tbsp. olive oil
• rosemary, small bunch, stems removed
• dill, small bunch, chopped
• thyme, small bunch, stems removed
• 4 oz feta cheese, crumbled or cubed 
• salt & pepper

Preheat your oven to 350 degrees while you chop your vegetables and herbs.  Add all vegetables and herbs to a large shallow sheet pan.  Toss with olive oil, salt & pepper.  Roast for 15-20 minutes until the vegetables soften and brown.  Let rest for 5 minutes.

Toss roasted vegetables with feta cheese.  Garnish with extra herbs.

Vegan, Vegetarian,  Carnivore, Carb-phobe, Paelo, etc....So, what type of eater are you?

xo & a pinch,

Kelly

Italian Wedding Soup

How perfect is Italian Wedding Soup on Valentines?  It says it all; comfort, home, warmth, love, Italian-ness... best of all, its easy.  My little boy Valentines like it too!

Here's what you'll need for the meatballs:

• 1 lb ground turkey
• 5 links Italian chicken sausage, casings removed
• 2/3 cup bread crumbs
• 1 egg
• 1/2 white onion, grated or minced
• 2/3 cup parmesan cheese, grated
• fresh parsley, small handful, chopped
• salt & pepper
• 2 tbsp. olive oil

Gently combine all ingredients in a large mixing bowl.  Create 1 inch balls and set aside until ready to brown. 

In a Dutch oven or large saucepan, heat olive oil over medium heat.   Brown meatballs on all sides 8-10 minutes total, set aside.   Brown in batches.

For the soup:

• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 tbsp. olive oil
• 32 oz box of chicken stock
• White wine, a splash
• 1 cup of small cut pasta.  We used Stelline
• baby spinach or escarole, a small bunch, washed and roughly chopped

Heat the olive oil pn medium-high heat in the (unwashed) Dutch oven, (the brown bits from the meatballs adds delicious flavor).  Add the chopped onion, carrots and celery, season with salt & pepper,  and cook for about 5-8 minutes.  Add wine and cook for a 2-3 minutes. Add the chicken stock, meatballs and simmer for 15-20 minutes.  Reduce heat to low, add the greens and cover for 1 minute until wilted.   Salt & pepper until you love it. 

Cook the pasta in a separate pot according to package instructions and add desired amount of cooked pasta to each serving of soup.  OR Stir in the pasta and cook for 8 minutes, until pasta is cooked.  

*When heating left-over soup, the pasta gets too soft and I cringe. To avoid this, I cook the pasta separate.   If you don't mind, or you don't care for left-overs, feel free to just cook the pasta to the soup pot.

be sure to put your heart in it!

Garnish each bowl with extra grated parmesan and enjoy.

A glass of wine and a kiss makes it a perfect meal!

What special dinner will you make for your Valentine?

xo and pinch,

Kelly

Mango & Beet Salad

If ever in doubt of a divine creator, think of the mango. 

Ok, maybe that's an over statement, but is there any natural thing more beautiful, luscious, juicy and sweet?  Think about it, whenever you have something tropical and fantastic, inevitably a mango is involved.  Mango salsa, mango chutney, mango caipirinha...I rest my case.  

The lovely and wonderful mango meets up with the earthy, rugged beet and creates edible perfection.  This salad will gloriously adorn your fall table.  Clearly, its super healthy, but its also a total knock-out.

Here's what you'll need:

• 3-4 medium sized beets, stems trimmed and scrubbed.
• 1 mango, cubed
• 1/2 Lime, juice
• Cilantro leaves, 1/4 cup
• 1/2 Pomegranate, seeds
• salt   

Beauty and the Beast

Scrub your beets well

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with cubed mango, cilantro, lime and salt.   Garnish with pomegranate seeds.

Enjoy Earth's candy!

xo & a pinch,
Kelly

Roasted Acorn Squash with Pomegranate & Cilantro

Take those pretty squashes out of your fall decorations and eat them!  They roast up beautifully and YES, you can eat the skin!  Acorn squash has a nice tender skin that's pretty and delicious.  There are a million ways to dress these pretties up, but here we just did our favorite staples: cilantro, pomegranate seeds and lime.   This is an unexpected, but perfect side dish for any fall meal. 

Here's what you'll need:

• 2 Acorn Squash, seeded and sliced into rings
• 2-3 tbsp. olive oil
• salt & pepper
• Cilantro leaves, about 1/4 cup for garnish
• Lime, juice of a 1/2
• Pomegranate, seeds from 1/2
• "Pam" or other non-stick cooking spray

Here's what you'll do:

1.   Preheat oven to 350 degrees, while you CAREFULLY slice your squash.   (you'll need a sharp large knife and cut a thin slice off of one side of the squash to use as an base or foot to keep your squash from rolling when you slice it).

2.   Spray a baking sheet with non-stick spray.  Toss the rings with salt, pepper and olive oil on a baking sheet.   

3.    Roast the squash until tender and golden, about 45 minutes.  No need to turn them over.

4.    Transfer to a serving platter and top with cilantro leaves. pomegranate seeds and lime juice.   Serve warm or at room temperature.

Is acorn squash invited to your Thanksgiving table?  How do you prepare them?

xo & a pinch,

Kelly