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Shirley Cook Shop

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Shirley Cook Shop

Easy,Fresh and Affordable...We always Provide the best Foods!

03/25/2022

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and ...
Ingredients
1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar

02/13/2022

Cheese tortellini makes the best easy dinner idea! Serve it up in a creamy marinara sauce flavored ...
Ingredients
12 to 16 ounces frozen or refrigerated cheese tortellini
28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons garlic powder

01/22/2022

When Neelam Batra was growing up in New Delhi, her parents and aunts rarely let her help out in the ...
Ingredients
1/2 cup vegetable oil
12 pounds chicken drumsticks and thighs, skinned
Salt
4 jalapeños, coarsely chopped with some seeds
2 dried red chiles, broken

01/09/2022

Ingredients
4 good-sized firm white fish fillets, about 6 inches long, 1-inch thickness (cod, halibut, or mahi would work well.)
3 TB melted butter (I use salted, but unsalted is fine)
Juice and zest from 1 medium lemon
1/2 tsp kosher salt, plus extra to taste
1 tsp paprika

12/26/2021

Ingredients
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion (chopped)
1 cup frozen peas and carrots (thawed)
2-3 Tablespoons soy sauce (more or less to taste)

08/01/2021

Ingredients
olive oil
1 clove of garlic
½ a bunch of fresh coriander
1 x 140 g fish fillet, such as salmon, coley or po***ck, scaled and pin-boned
½ teaspoon turmeric
½ teaspoon chilli powder
¼ teaspoon ground coriander
½ teaspoon ground cumin
1 small naan bread , optional
1 tablespoon mango chutney
1 tablespoon fat-free natural yoghurt
CORIANDER SALAD
1 baby gem lettuce
4 spring onions
½ a fresh red chilli
½ a lemon

Method
Preheat the grill to high and line a baking tray with foil, then brush with a little oil.
Peel the garlic clove. Pick and roughly chop the coriander leaves and finely chop the stalks.
Put the fish on the tray. Grind the garlic and coriander stalks to a paste with a pestle and mortar, then stir in the dried spices and 1 tablespoon of oil.
Cover the fish with the herb paste, turn the grill down to medium, then grill for 8 minutes, turning halfway through – it’s done when the flesh is opaque and flakes easily. When it’s nearly cooked, heat up the naan, if using.
Meanwhile, prepare the salad. Trim, separate out and roughly chop the lettuce leaves, trim and roughly chop the spring onions, then deseed and finely slice the chilli. Cut the lemon into wedges.
Toss the coriander leaves, baby gem, spring onion and most of the chilli in a bowl with a squeeze of lemon juice, a splash of oil and some seasoning.
Arrange the salad on a serving plate, place the fish on top, skin-side up, and spoon over the chutney. Sprinkle with the reserved chilli, then serve with the yoghurt, naan and remaining lemon wedges.

07/11/2021

Ingredients 1 bunches beets with greens 1 Tablespoon olive oil 2 large garlic cloves, minced 3 eggs 3/4 cup milk 1/3 cup chopped chives 4 scallions salt and pepper to taste 2 oz. Mozzarella Cheese Instructions Roast the beets. I wrapped them unpeeled in aluminum foil and stuck them in the oven at 300 for about half an hour. Then I stuck a knife in them to make sure they were done. After they have cooled the skin comes right off and they can be sliced into rounds. Blanch the beet greens. I put them in a large pot of boiling water for 1 minute, and then dunked them in a ice water bath and drained them. You can do the first two steps ahead of time and store them in the refrigerator. When you are ready to make the gratin heat olive oil in a frying pan over medium heat. Add the garlic cloves and the greens and cook for 3 minutes. Mix the eggs, milk, chives and scallions together, and put in a casserole dish. Stir in the greens mixture and the sliced beets. Add salt and pepper to taste, and then sprinkle the cheese over the top. Bake 375 for 40 minutes, and cool 10 minutes before cutting.

06/24/2021

Ingredients 2-1/2 oz. (5 Tbs.) unsalted butter 1 Tbs. olive oil; more as needed 3 medium leeks (about 1-1/4 lb.), trimmed and thinly sliced into half-moons 2 oz. (about 1/2 cup) all-purpose flour 3 cups whole milk
Instructions Roast the beets. I wrapped them unpeeled in aluminum foil and stuck them in the oven at 300 for about half an hour. Then I stuck a knife in them to make sure they were done. After they have cooled the skin comes right off and they can be sliced into rounds. Blanch the beet greens. I put them in a large pot of boiling water for 1 minute, and then dunked them in a ice water bath and drained them. You can do the first two steps ahead of time and store them in the refrigerator. When you are ready to make the gratin heat olive oil in a frying pan over medium heat. Add the garlic cloves and the greens and cook for 3 minutes. Mix the eggs, milk, chives and scallions together, and put in a casserole dish. Stir in the greens mixture and the sliced beets. Add salt and pepper to taste

06/20/2021

Ingredients
1 medium fresh parsnip
2 medium potatoes
10,5 oz fresh pumpkin ((300 g))
12,5 oz fresh beetroots ((350 g))
4 medium garlic cloves
Instructions Roast the beets. I wrapped them unpeeled in aluminum foil and stuck them in the oven at 300 for about half an hour. Then I stuck a knife in them to make sure they were done. After they have cooled the skin comes right off and they can be sliced into rounds. Blanch the beet greens. I put them in a large pot of boiling water for 1 minute, and then dunked them in a ice water bath and drained them. You can do the first two steps ahead of time and store them in the refrigerator. When you are ready to make the gratin heat olive oil in a frying pan over medium heat. Add the garlic cloves and the greens and cook for 3 minutes. Mix the eggs, milk, chives and scallions together, and put in a casserole dish. Stir in the greens mixture and the sliced beets. Add salt and pepper to taste...

06/15/2021

‏INGREDIENTS SCALE 1X 2X 3X Filling 6 large apples (3 Granny Smith + 3 sweet apples) 2 packages Love Beets Organic Cooked Beets 2 tablespoons fresh-squeezed lemon juice 1/2 cup cane sugar 1/3 cup water 3 tablespoons arrowroot powder 2 teaspoons ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon ground ginger 1/8 teaspoon nutmeg Topping 1 3/4 cup rolled oats 1 cup almond flour 1 cup brown sugar 3/4 cup coconut oil, melted 1/2 cup walnuts, chopped 1 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon Himalayan salt INSTRUCTIONS Preheat oven to 350 degrees Peel half of the apples, quarter all, and remove their cores. Cut apples lengthwise into very thin slices and place them into a large mixing bowl. Cut beets into small cubes, add them and all remaining filling ingredients to the large mixing bowl and toss until well combined. Scoop filling mixture into a 9ױ3 oven safe pan. In a large bowl mix all topping ingredients together until thoroughly combined. Evenly spread topping mixture over filling layer. Bake for 45-50 minutes, until the edges start boiling and the topping is golden brown. After baking, let sit for 30 45 minutes to coo

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