Archive for April 23rd, 2009


This dish was inspired “Joey’s Italian”.  Just LOVE that place and the new book. 

The original recipe was “Shrimp Sambuca” but we only have black Sambuca and I didn’t want a grey sauce.  The idea of shrimp and peaches sounded good to me, so this is what happened.

Shrimp Peach Brandy  Serves 2 – 3

  • 24 Medium to Large Raw Shrimp, peeled and deveined
  • 1 TBS olive oil
  • 1 TBS Smart Balance (or use butter)
  • 1 TBS chopped garlic
  • 2 TBS chopped green onion
  • 1 TBS flour
  • 1 1/2 oz Peach Brandy
  • 1/2 cup Veggie (or chicken stock)
  • 2 TBS heavy cream
  • 1/4 cup diced peaches (I used canned but fresh would be SO MUCH BETTER).
  • 1/2 tsp salt and pepper
  • 1 tsp chopped parsley
  • Serve over rice or pasta…we served it over thin sliced boiled cabbage.

Heat stove top on medium high and place a large saute pan with 1 TBS olive oil on top. When it is hot, add the shrimp and saute 4 minutes.  Stir so they cook evenly. Remove and set aside.

In same pan, heat the SmartBalance (or butter), garlic, onion and cook until garlic and onion are tender, about 2 minutes on medium. Do not brown. Whisk in flour.   Add the brandy. Now is the fun part…. take a long match or long point BQ lighter and lite the Brandy to flambe’. Let the flame go out on its own.


Over medium heat, add the stock, the cream, the peaches, salt, pepper and parsley.  When you add cream, you have to stir constantly.  Increase heat to medium high to bring the mixture to a boil.  Once it boils, reduce the heat to simmer, STILL STIRRING, and let it thicken. Turn off stove top. Plate the shrimp and sides and top with sauce. Serve right away.  

The sauce is sweet and smooth. Ted thought there was a bit too much garlic. I thought it was perfect. 

A wonderful way to enjoy shrimp and … light a fire ;).



Ted also enjoyed the Peach Brandy on its own.

Take care and wake up tomorrow knowing that It’s Friday!


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I changed the name. GUILTY!  This weeks CEimB is cooking up “Balsamic Chicken with Baby Spinach and Couscous”.  I chose Quinoa instead of the couscous 1. because I had Quinoa and, 2. we are not couscous fans.

From the Food You Crave, Page 205

From the Food You Crave, Page 205

It was picked by Marthe at Culinary Delights.  Make sure to visit her site and get the REAL recipe. 

As for the Quinoa, lets first get the pronunciation right…say “Keen-Wa”.   That’s right.  I was saying “QwinOA” for the longest time. 

The Incas refer to Quinoa as the mother grain.  It contains more high quality protein than any other grain.  It stands alone as a complete protein grain.  It contains no gluten.  It is easy to digest. The flavor is light and nutty and is easy to prepare. 

Cooked Quinoa

Cooked Quinoa

Ingredients for the Apple Crumbles version of tonights Balsamic Chicken (and Quorn) with Baby Spinach and Quinoa

  • 3 TBS Olive oil
  • 3 Boneless chicken breasts (Joanne used 2 Quorn Cutlets)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 cloves garlic, chopped
  • 8 oz Baby Spinach
  • 2 TBS Balsamic Vinegar
  • 1/2 cup Veggie Broth
  • 3 Chopped Vine Ripe tomatoes
  • 2 TBS Tomato Paste (added this)
  • 1 cup uncooked Quinoa

To cook the Quinoa:  Place 1 cup dry in 2 cups water in a 1 1/2  qt.saucepan and bring to a boil.  Reduce to simmer, cover and cook until water is absorbed (about 15 min).  The red color becomes translucent. The germ ring will be visible along the outside edge of the grain.

I followed the rest of the recipe from “The Food You Crave”, page 205 for both Ted’s chicken version and Joanne’s “Quorn” version.  I did add 1 TBS to each version of tomato paste.

Ted's Balsamic Chicken with Baby spinach

Ted's Balsamic Chicken with Baby spinach



The meatless version using Quorn

The meatless version using Quorn

The results:

Ted thought the chicken had very little flavor.  The flavor of the sauce carried this dish.  It was vibrant and bursting with flavor from the sweet “kick” of balsamic coupled with the tomatoes. 

More flavor could be added to the chicken by cooking it about 3 minutes per side then adding it back to the sauce for 5 minutes, at a simmer.  It would absorb the flavors as it finished cooking.

We still thought this was an enjoyable meal so a round of applause is offered to Marthe. Clapping cat:9293    Good pick!

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