Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, February 17, 2012

Grapefruit, Avocado & Shrimp combo does dinner up right

No surprise that, at this time of year, a recent issue of Prevention magazine would feature citrus (which covered everything from limes to kumquats) as its monthly focus and tub-thumped consuming these rich sources of vitamin C and fiber.

While we were visiting my son’s home in the epicenter of citrus country, where lemons the size of dinner plates and other citrus grow by the thousands in the yard, we had been given some lovely grapefruit. One of Prevention’s featured recipes in the citrus promo caught my eye, so some sections of this gigantic grapefruit immediately went into creating this dinner entrée of Grapefruit, Avocado, & Citrus.

This made a lovely meal that couldn’t have been more simple, from start to finish, to get on the table. It became an attractive presentation on the plate also. Some peeled, deveined shrimp, tossed with spices, were sautéed in oil in a skillet until cooked through. Sections from a grapefruit and slices from an avocado, along with the shrimp, went on the plate.

The whole preparation/serving process took me the whole of 10 minutes from tossing the shrimp with the spices to setting the filled plates on the table. Who can argue with that kind of time frame—without skimping on health benefits?

Grapefruit, Avocado, & Shrimp

3/4 pound peeled, deveined shrimp
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon olive oil
1 grapefruit
1 large avocado

In a medium bowl toss peeled, deveined shrimp with cumin and paprika. In skillet over medium-high heat sauté shrimp in oil. Stir until shrimp is cooked, about 4 minutes. Remove peel and pith from 1 grapefruit and slice into sections. Divide sections among 4 plates. Slice avocado. Top grapefruit sections with 1 chopped avocado and shrimp. Makes 4 servings.
(Courtesy Prevention, December 2011)

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