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shrimp heat your oil over medium heat then add garlic and cook until fragrant add your shrimp make sure you ve patted them dry otherwise the excess water will seep out and boil the shrimp instead of saute them add the salt and lemon zest and cook the shrimp until opaque add the lemon juice and basil during the final minute at this point assuming you ve timed everything perfectly it takes a few times everything should be coming off the stove at the same time serve family style or individually garnish with fresh basil and parmesan cheese and enjoy p s this is a very garlic y meal so make sure you really really like the person you re cooking it for that s all shrimp arrabbiata sauce ingredients ¼ c olive oil 3 garlic cloves minced 10 12 roma tomatoes diced 1 small can plain tomato sauce 2 tsp crushed red pepper 1 tsp salt 1 tbsp fresh thyme chopped 1 tbsp fresh oregano chopped ¼ fresh basil chopped shrimp ingredients 1 1 5 lbs shrimp peeled and deveined 1 tbsp olive oil 1 garlic clove minced juice and zest from ½ lemon 2 tbsp basil chopped pasta 1 lb gemelli noodles ½ tsp salt parmesan cheese for garnish directions heat ¼ c olive oil in large heavy skillet over medium heat add garlic and stir until fragrant about 1 min add diced tomatoes and tomato paste stir to combine add salt crushed red pepper thyme and oregano bring mixture to a boil over medium high heat once boiling turn heat down and simmer sauce for 20 minutes add basil to sauce during the last 5 minutes of simmer time meanwhile boil 4 6 quarts of water and salt in a large pot add gemelli noodles and stir return water to a boil and cook uncovered stirring occasionally until al dente about 12 minutes drain noodles while noodles and sauce are cooking heat remaining tbsp olive oil in large skillet over medium heat add garlic and stir until fragrant about 1 minute add shrimp and lemon zest and sauté over medium high heat until shrimp is opaque about 3 minutes per side during final minute of cooking add lemon juice and basil to shrimp and toss to coat serve noodles topped with sauce and shrimp garnish individual servings with parmesan cheese buon apetito at 7 25 pm no comments labels fish pasta thursday february 14 2013 dessert bruschetta happy valentine s day in honor of this day of love i am posting a pretty little treatie for your sweetie it s dessert bruschetta adapted from sara voortmeyer s breakfast bruschetta and it s a nice alternative to the typical valentine chocolate route not that i m knocking chocolate i am a girl after all begin by slicing your baguette it should be easy to slice because it is par baked partially baked so still soft next brush with melted butter and cinnamon sugar mixture and bake for 8 10 minutes or until toasted cinnamon sugar blend reminds me of my grandparents meanwhile rinse and dice these beauties next combine berries and zest then cream together marscapone and brown sugar finally assemble your bruschetta and share the love dessert bruschetta 1 par baked baguette thinly sliced 4 tsp butter melted 1 tbsp cinnamon sugar blend 2 c strawberries cleaned and diced 1 c blackberries cleaned and diced 1 tsp lemon zest 8 oz marscapone ¼ c brown sugar preheat oven to 250 degrees place sliced baguette on a baking sheet and brush with melted butter sprinkle cinnamon sugar on top bake for 8 10 minutes until bread is toasted cool meanwhile combine berries and lemon zest in a small bowl in another bowl cream together the marscapone and sugar lightly spread cheese mixture onto baguette slices then top with berry mixture serve immediately at 1 06 pm no comments labels dessert quick prep wednesday february 13 2013 roasted vegetable lasagna let s be honest i do not love vegetables i like them and i cook with them all the time but i do not love them i have slowly developed an appreciation for vegetables as my pallet has matured but it has been an arduous journey i blame this on my mom and her lack of veggie use in my formative years sorry mom in you re defense i know you cook all sorts of veggies now i grew up in a family where vegetables meant frozen peas or corn oh and the occasional broccoli spear covered in a creamy cheesey sauce on chicken and broccoli night because of this lifestyle handicap i am overjoyed when i find a recipe that is vegetarian and delicious lucky for all of us i am going to share one of those recipes today this roasted vegetable lasagna is jam packed with mounds of amazing veggies but your kids will still eat it because it s lasagna and okay if i m being honest it does have cheese so that s not as healthy but there really are a lot of veggies so i think it kind of still counts as healthy right thanks to my beautiful vegetarian food loving friend cortney for introducing me to this yummy dish ready set let s cook first step preheat oven to 475 degrees then chop up all of your amazing vegetables and throw them into a bowl with the salt and olive oil next coat your baking sheet make it a big one or use two with foil and cooking spray and spread out your veggies roast for 30 minutes meanwhile mix up these tasty ingredients in a big bowl until it looks like this mmmmmm once that s done you can start your layering process can you see my mistake haha i m not telling once you re all layered up it s time to bake for 30 min this is what i did while mine was baking i picked up my daughter bella from her riding lesson isn t she cute then you should have something looking like this success lots and lots and lots of vegetables that taste oh so good roasted vegetable lasagna makes 12 servings ingredients 1 lb plum tomatoes cut in 1 4 inch slices 1 sliced onion 3 4 garlic cloves diced 1 lb zucchini cut in 1 4 inch slices 1 lb yellow squash cut in 1 4 inch slices 2 red bell peppers cut in 1 inch strips 2 green bell peppers cut in 1 inch strips 1 2 lb mushroom caps cut in 1 4 inch slices 1 tsp salt 1 tbsp olive oil vegetable oil cooking spray 1 egg white lightly beaten 2 containers 15 oz each lite ricotta 2 tbsp bottled pesto sauce 1 3cup grated parmesan 3 cans 14 1 2 oz each diced tomatoes drained 12 oven ready lasagna noodles 1 package preparation preheat oven to 475 f toss plum tomatoes onions garlic zucchini squash peppers mushrooms salt and oil in a bowl coat a baking sheet with cooking spray and place vegetables on it roast 30 minutes in a bowl mix egg white ricotta pesto and parmesan coat a 9 x 12 baking pan with cooking spray spread 1 can tomatoes on the bottom top with 3 noodles spoon 1 1 4 cups ricotta mix over noodles then a layer of 3 cups vegetables then 1 2 cup mozzarella repeat this layer starting with tomatoes add final can tomatoes three noodles remaining ricotta mix and vegetables top lasagna with last 3 noodles and 1 cup mozzarella cover with foil uncover last 10 15 minutes to brown crust bake 30 minutes at 8 55 pm 2 comments labels healthy main dish pasta vegetarian tuesday february 5 2013 vanilla bean granola rise and shine friends i thought i d kick off our morning with a recipe for homemade vanilla bean granola yummy i learned how to make this easy recipe from the great sara voortmeyer at her cooking class at thanksgiving point last month she s awesome and you should definitely visit her blog or attend her classes if you re in utah that being said i ve made some alterations to her version because that s the beauty of granola you can make it your own feel free to do the same before getting started let s just talk about how expensive store bought granola is i feel like if something is healthy then it automatically gets 20 added onto it s price we ll call it the cost of eating healthy as decided by the man just kidding i m not that crazy i just don t like to spend 12 00 for 3 nuts and a handful of oats in a box that s why this recipe has changed my life i love granola and i want to be able to eat as much as i d like without filing bankruptcy now i can and so can you let s begin with the following ingredients look at all that good stuff yes that is a box of rice krispies don t judge you re gonna love this p s i don t show the vanilla beans in the picture because i ran out oops first heat oven to 300 degrees and line two sheet pans with parchment paper next melt your coconut oil in a small saucepan over low heat while that s melting combine water sugar and vanilla beans slice open vanilla bean and scrape beans out then discard outer shell or save for use later in another saucepan and boil until sugar is dissolved in the meantime combine all dry ingredients except for coconut and any dried fruit you might be using into a large bowl add the oil to the sugar water and then pour the whole thing over the dry ingredients and mix thoroughly once mixture is combined then stir in coconut now spread the granola out and divide between the two pans flatten it into a single layer but leave some clumped together so you can get big chunks later put the sheets into the oven and turn the temperature down to 200 degrees bake for 1 hour remove cool and store in airtight containers you can also put into the oven at night turn off the heat and then it will be done in the morning it s like magic look how cute your homemade granola is it s the best right you can snack on it plain give it away for gifts or throw a handful into your smoothies so delish so many options i like to eat my granola with yogurt bananas and honey because that s how it was served to me when i lived in guatemala i find it oddly comforting hopefully you will too home made granola sara voortmeyer ingredients ½ c water ½ c sugar 1 whole vanilla bean sliced open beans scraped out and shell discarded ¼ c coconut oil melt first 1 tbsp vanilla extract 3 c old fashioned rolled oats not quick 1 c crisped rice cereal ½ c wheat germ ½ c whole flax seeds ½ c pecan chips or other nut like sliced almonds ½ c shredded or flake coconut 1 tsp cinnamon ¼ tsp salt directions preheat oven to 300 line two sheet pans with parchment paper in a small saucepan combine sugar water and vanilla beans simmer until sugar is dissolved meanwhile combine all dry ingredients together in a large bowl except coconut add coconut oil and vanilla extract to sugar water pour liquid into dry ingredients and mix well add coconut you may also add dried fruit at this point i e blueberries spread onto parchment lined sheets thinning out but also leaving some small clumps to bind together place in oven and turn off heat leave in oven overnight and enjoy in the morning you can also lower temp to 200 and bake for 1 hour then remove from oven and cool completely store in airtight container at 10 47 am 7 comments labels breakfast healthy quick prep monday february 4 2013 spicy asian noodle tri tip salad hello my friends i m back i took a break for about 3 1 2 years and i m feeling nice and rested and ready to share my love of all things culinary with all of you i hope you are as excited as i am probably not don t worry i m not offended either way here we go i decided to start things off with a recipe that packs a little spicy punch if spice doesn t do you right it can easily be lessened or omitted all together to each their own first things first heat your grill the salad comes together pretty quickly so you ll want to get the tri tip started before anything else i m a huge fan of the morton s steakhouse classic tri tip from costco but any tri tip will do i would season it with a little garlic salt beforehand if it isn t pre seasoned already throw that baby on the grill and let it do it s smoky magic be sure to check every 15 minutes or so and flip once during grilling time tri tip will take anywhere between 30 45 min to cook use a meat thermometer to check the internal temp so you can avoid cutting into the meat the meat needs to rest for about 5 minutes after being removed from the grill in order to let all the delicious juices settle okay now that the meat is going you can begin the noodles i have been known to substitute the udon noodles for any kind of long skinny noodle that i have lying around the house so there you go once the noodles are boiling according to package directions you can begin making the sauce p s i m not a photographer nor do i have a fancy kitchen so just know that everything will taste delicious despite my shortcomings in other areas using a blender or food processor blend up all the sauce ingredients the chili garlic sauce is what adds the heat so if you want a milder version be sure to use less than what s called for once you ve made the sauce begin chopping your veggies mmmmm i love all the pretty colors now cut your tri tip we like it pink in our house and toss everything together in a bowl voila delicious spicy noodley love can be served hot cold or room temp spicy asian noodle tri tip salad ingredients 1 3 cup creamy peanut butter do not use old fashioned style or freshly ground 1 4 cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon chili garlic sauce or less 1 tablespoon packed golden brown sugar 1 tablespoon minced peeled fresh ginger 3 tablespoons or more low salt chicken broth 3 4 pound linguine or dried chow mein udon noodles 4 cups thinly sliced cooked tri tip cut into strips 2 large carrots coarsely grated about 1 1 4 cups 6 green onions chopped 1 red bell pepper cut into matchstick size strips 1 2 cup fresh cilantro leaves directions combine peanut butter soy sauce rice vinegar chili garlic sauce brown sugar ginger and 3 tablespoons broth in processor blend until smooth season dressing to taste with salt and pepper cook pasta in large pot of boiling salted water until tender but still firm to bite stirring occasionally drain pasta rinse with cold water to cool and drain again transfer pasta to large bowl add tri tip carrots green onions bell pepper and cilantro toss to blend pour dressing over and toss to coat adding more broth by tablespoonfuls if dressing is too thick season salad to taste with salt and pepper at 9 38 pm 4 comments labels beef main dish pasta quick prep older posts home subscribe to posts atom a caveat this blog title is a misnomer sort of this is speed cooking in as much as i am deborah speed and this is my cooking blog there will be many quick prep recipes but there will also be recipes that take a little more time let s face it good things come to those who wait sometimes so with that disclaimer in place i will try my best to label recipes so you know which are speedy and which are a little more labor intensive either way everything will be delicious unless you mess it up and then that s your fault who am i deborah speed personal chef to one amazing man and his three gorgeous children looking to spread the epicurean love to those desperately seeking new food heights or people who are just hungry view my complete profile follow me on pinterest search this blog eat your hearts out so here it is your answer to that burning question we have all asked that question that stems from an aching deep within the abyss of your gut the question that needs to...