Spicy Cold Shrimps with Orange.

Ingredients:

• 1 pound large shrimps
• 5 medium-sized oranges
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons fish sauce
• 3 or 4 garlic cloves, minced
• 1/2 teaspoon minced red chili pepper or dried chili flakes to taste
• 1 cup fresh small whole mint leaves or 1/2 cup chopped fresh mint
• salt and pepper to taste

Shrimp Boil Ingredients:

• 2 lemons, sliced
• 2 large onions, quartered
• 4 or 5 garlic cloves, smashed
• 2 tablespoons salt

Directions:

1. Soak the shrimps in cold water for 10-20 minutes if they are alive. Rinse them under cold running water.
2. Boil 6 quarts of water with 4 or 5 dried red chili peppers, crumbled 1/4 cup coriander and 1/4 cup mustard seeds, 2 tablespoons whole allspice and 2 tablespoons dill seeds, 1 tablespoon whole cloves and 2 or 3 bay leaves, crumbled.
3. Add 2 sliced lemons, 2 large onions, quartered, and 5 garlic cloves. Bring to a boil.
4. Add salt and cover. Reduce heat to low and simmer for 20 minutes.
5. Drop in the shrimp and cook for 5 minutes.
6. Drain and rinse in cold water to prevent further cooking. Drain and pack in ice or refrigerate until chilled for at least 2 hours or overnight.
7. Peel the shrimps and leave the tails on when chilled.
8. Peel the orange, remove any seeds, the white pith and cut into segments between the membranes.
9. Combine orange juice, lime juice, fish sauce, garlic, chili pepper and salt in a bowl.
10. Add the shrimps, orange segments and toss well.
11. Cover and chill for at least 1 hour and up to 4 hours before serving.
12. Garnish with mint leaves when serving.

Avocado Mouse.

Ingredients:

• 1 cup canned beef consommé or chicken stock.
• 4-5 teaspoons unflavored gelatin
• 3 ripe avocados, peeled, seeded and chopped.
• 8 ounces cream cheese at room temperature
• juice of 1 lemon
• some edible flowers for garnish (borage or citrus)

Directions:

1. Heat 1/2 cup of consommé over medium high heat and remove from the heat.
2. Sprinkle the gelatin in and let it stand for 5 minutes until the gelatin is soft.
3. Return to heat and stir for 2 minutes until the gelatin is dissolved.
4. Combine avocado, the remaining 1/2 cup of consommé and cream cheese in a food processor and puree until smooth.
5. Add the gelatin mixture to blend and transfer the mixture into demitasse cups or glasses. Chill to set for at least 4 hours or up to 1 day.
6. You can also pour the mixture into greased mold and cover tightly with plastic wrap. Refrigerate until set.
7. Pit, peel and chop fresh avocado and dip briefly in the lemon juice to prevent them from darkening. Server as garnish on the set mouse with the edible flowers.

Creole Ratatouille with Okra and Tomatoes.

Ingredients (4 servings):

• 1 cup chopped yellow onion
• 3/4 cup chopped red or green sweet bell pepper
• 1 pound fresh small okra, sliced
• 4 medium-sized ripe tomatoes, peeled, chopped (or one 28-oz canned Italian plum tomatoes)
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon chili powder
• 2 tablespoons butter
• salt and ground black pepper to taste
• ground cayenne pepper

Directions:

1. Melt the butter in a sauté pan over medium heat. Add the onion and sweet bell pepper and cook for 5 minutes until softened but not browned. Stir frequently.
2. Add the okra and cook for 15 minutes until tender.
3. Add the tomatoes, thyme, sugar, chili powder, salt and pepper. Cover and cook 20 minutes on low heat. Simmer until the liquid is gone and thickened.
4. Cool to room temperature and chill for 2 days before serving.

Golden Gazpacho.

Ingredients (yield 6 servings as a starter):

• 2 1/2 pounds ripe tomatoes
• 3 garlic cloves
• 1 cup coarsely chopped golden sweet bell pepper
• 1 cup peeled and chopped cucumber
• 3 tablespoons sherry vinegar or white wine vinegar
• 6 tablespoons olive oil, extra-virgin
• 1 teaspoon minced garlic to taste
• 3 slices French bread, cut into 1/4-inch cubes
• pinch of salt
• Freshly ground black pepper
• peeled, seeded, and chopped or sliced tomato for garnish
• minced fresh chives for garnish
• peeled and diced cucumber for garnish
• fresh lemon thyme for garnish
• yellow edible flowers for garnish (Ex. calendula, French marigolds, or nasturtiums)

Directions:

1. Peel, seed, and chop the tomatoes. Place tomatoes garlic, bell peppers, cucumber, sherry vinegar, 3 tablespoons of olive oil, salt and pepper in the food processor and puree until smooth.
2. Transfer the puree to a bowl, cover and refrigerate for at least 4 hours or overnight.
3. Let stand at room temperature for 15-20 minutes before serving.

To make croutons:

1. Preheat the oven to 350F.
2. Combine 3 tablespoons of olive oil, minced garlic in a bowl and add the bread cubes. Toss to coat evenly.
3. Spread them on a baking sheet and bake until browned on the edge. Remove from oven.
4. To serve, stir the soup and add a sprinkling of garnish.

Basil Dressing.

Ingredients (yield 1/2 cup):

• 2 Tbsp cider vinegar
• 2 Tbsp apple or orange juice
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 2 Tbsp fresh basil, chopped
• 1/2 tsp salt
• 100 grams Silken Tofu

Directions:

1. Place all ingredients in a blender or food processor and blend until smooth.
2. Cover and refrigerate. Use within one week.

Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Quinoa Pilaf.

Quinoa has high content of complete protein profile, complex carbohydrates, healthy fats, and it is one of the healthiest foods on earth. The water to quinoa ratio is about 2:1. If you want it on the fluffy side, use 3 parts of water to 1 part of raw quinoa. (more on grains)

Ingredients (yield 3-4 servings): 

• 1 cup of quinoa
• 2 - 3 cups of chicken broth or water
• 1/2 yellow onion, diced
• 1/2 carrot, chopped finely
• 2 tablespoons of almond slivers or pine nuts
• 3-4  tablespoons of chopped dried fruits (raisons, dried apricots, dried mangoes, cranberries)
• 2-3 tablespoons of freshly chopped parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions: 

1. Rinse quinoa with cold water and drain.
2. Heat up the oil in a sauce pan over medium heat and add onion. Cook 5 minutes until the onions are soft. Add in the quinoa and stir to saute for 3-5 minutes until they are coated with oil, toasted and smells nutty.  
3. Add in the broth or water and bring to a simmer. Reduce the heat to low and maintain the simmer. cover and let it simmer for 15-20 minutes until the liquid is fully absorbed. 
4. Turn the heat off and let it sit covered for 5 minutes. 
5. Open the lid and fluff with a fork. If you cook more for later use, transfer the excess proportion and let it cook before freezing or refrigerating.
6. Stir in the nuts, chopped dried fruits, herbs and vegetables. Dig in.

Notes:

• Add roasted squash or enjoy it with delicious oven fried sweet potatoes.
• Add chopped green onion to it.
• Add diced cucumber to it.
• Add other chopped nuts to it.
• Cook more quinoa and reserve for further repurposing in freezer, before adding in the nuts, fruits, and vegetables.