CHILLED SHRIMP SALAD WITH SLICED BLACK OLIVES – EGG OMELET – FETA CHEESE – FRESH TOMATO – ICEBERG LETTUCE – CHICKPEAS DRIZZLED BY SESAME SAUCE WITH LEMON JUICE & MINCED GARLIC

Note:  Assemble the salad on 2 dinner plates and serve. 

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)

–black olives (sliced, 1 small can, drained)

–eggs (2)

–olive oil (drop or 2)

–milk (dairy, almond, or soy, 1 tablespoon)

–feta cheese (one-quarter cup, broken)

–tomato (fresh, 1, medium, cut into 4 slices)

–iceberg lettuce (broken, 2 handfuls)

–chickpeas (one-half can, rinsed and drained)

–sesame sauce (bottled, 5 tablespoons)

–lemon juice (3 tablespoons)

–garlic (minced, in a jar, 1 tablespoon)

–salt and pepper

1 – Place 2 eggs in a small covered baking dish.  Season with salt and pepper.  Add 1 tablespoon of milk and a drop or two of olive oil.  Stir briskly.  Microwave on high for 2 minutes.  When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.

2 – Rinse and place the thawed shrimp in a covered baking dish.  Add one-eighth cup of water, but no seasoning.  Microwave on high for 3 minutes.  When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.

3 – Fan the other food around the egg:  sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).   

4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water.  Stir well.

5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.

–salad adapted from Real Simple magazine.

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A Simple Dinner:  CRAB CAKES WITH WHITE BREAD – EGG – PARSLEY – MAYONNAISE – DEJON

–crab meat (1 can)

–white bread (1 slice or 1 roll)

–egg (1)

–parsley (fresh)

–mayonnaise

–Dejon mustard

1 – Place the crab meat in a mixing bowl.  Break the bread in small pieces, and add to the bowl.  Break 1 egg and add to the bowl.  Add chopped fresh parsley, a generous amount.  Add 2 tablespoons of mayonnaise and 1 tablespoon of Dejon mustard.  Season with salt and pepper.  Stir briskly.

2 – Spoon the crab cakes into 3 separate parts into a flat, covered baking dish.

3 – Microwave on high for 4 minutes.

4 – Serve the crab cakes hot.  I also served broccoli with this dinner (for recipe, use the search box on this blog).

–crab cakes adapted from To the Taste of a King.