Blood Orange Ice Cream

While living in Denver I worked with an incredible group of women. As a gift at my bridal shower they bestowed on me an ice cream maker (among other thoughtful and very generous gifts). I was over the moon thrilled to receive this little appliance. Homemade ice cream is a labor of love and a labor I do not mind performing. Sure, the ice cream maker does most of the hard work but once you start adding double boilers and eggs into the equation ice cream does need some loving attention.

I’ve started noticing blood orange flavored food products in many of my favorite stores. They really are becoming a popular fruit. I am a admirer of the fruit but I do my best not to overindulge. Blood oranges have a flavor unto themselves and their color can really throw off your perception. I do not eat them as I would any other type of orange, but I’m ready to use them as an ingredient in many dishes.


Blood orange ice cream is a favorite in our home. I only make it once a year since blood oranges are not available all year. The color of the ice cream does not come out red, it actually comes out orange. I do follow this recipe completely as I feel that ice cream making is a little more of a science and is something I am not comfortable messing around with.


3 large blood oranges, washed
⅓ cup lowfat milk
⅓ cup light cream
¾ cup superfine sugar
4 large egg yolks
2 cups heavy cream
⅛ tsp. vanilla extract


Thinly pare the rind from two of the ranges, reserving a few strips for decoration, and finely grate the rind from the third. Squeeze the oranges to give ½ cup juice; set aside.

Pour the milk and cream into a pan with the pared orange rind. Bring to a boil, then remove from the heat; set aside for at least 30 minutes to infuse.


Select a heatproof bowl the fits over the pan without touching the bottom. Put the sugar and egg yolks in the bowl and beat until thick and creamy.


Return the milk mixture to the heat and bring to a simmer. Pour the milk onto the eggs and whisk until well blended. Rinse the pan and put a small amount of water int he bottom. Place over medium heat  and bring the water to a simmer. Reduce the heat. Put the bowl on top and stir for about 20 minutes until a thick custard forms that coats the back of the spoon; the water must not touch the bottom of the bowl or the eggs might scramble.


Strain the mixture into a clean bowl. Stir in the finely grated orange rind and set aside for 10 minutes.

Stir in the reserved juice, heavy cream and vanilla. Transfer to an ice-cream maker and freeze following the manufacturer’s instructions. Remove from the freezer to soften 15 minutes before serving. Decorate with strips of the reserved rind. 

World Food Spain - Beverly LeBlanc

Oven Baked Tortillas

When I was between third and fifth grade my dad lived Madrid. He was also in the first Gulf War so he didn’t spend three straight years in Spain. My dad LOVED Spain. He still does. We frequently make tapas before Sunday night dinners and dad loves to share stories about the time he lived there. One of my dad’s signature tapas is Spanish Tortillas. If you have never had/seen a Spanish Tortilla they are definitely not what you think they are. Let’s start with the understanding that Spanish food and Mexican food are different. Spanish tortillas are not flat, bread-ish items used to eat other food items. Spanish tortillas are closer to a quiche or an egg bake. They can be a meal on their own. Dad has perfected his Spanish Tortilla making abilities with two cast iron pans on the stove top and a terrific recipe (which unfortunately is not mine to share).

I was flipping through my Spanish cookbook that I permanently borrowed from my parent’s house and decided to make my own Spanish Tortillas. I liked this recipe because it can be made in the oven (I don’t have two cast iron pans) and because it had peppers in it. I’m trying so very hard to get extra fruit and veggies in my diet. I whipped these up and brought them to my parent’s house for Sunday dinner. Half of the recipe stayed home so that Husband could have the leftovers for breakfast for a few days.

I am pleased to say that these turned out wonderfully. I peeled and diced the potato before I cooked it. I figured it would be a little messier if I tried to do it after the fact. I used Parmesan cheese because it was easier for me to find in the store. Popping the tortilla under the broiler after it is done cooking the oven is highly recommended.

Enjoy!


olive oil
1  garlic clove, crushed
4 scallions, white and green parts chopped finely
1 green bell pepper, diced finely
1 red bell pepper, diced finely
6 oz. potato, peeled, diced and boiled
5 eggs
⅓ cup sour cream
1 ½ cups freshly grated Spanish Roncal cheese, Cheddar or Parmesan
salt and pepper

Preheat oven to 375. Line a 7x10 inch shallow ovenproof pan with foil and brush with the oil; set aside.

Put a little oil, the garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for about ten minutes until the onions are soft but not brown. Remove from the heat and let cool. Stir in the potato.

Beat the eggs, sour cream, and cheese together in a large bowl. Stir the cooled vegetables into the bowl and season with salt and pepper.

Pour the mixture into the pan and smooth over the top. Bake in an oven preheated to 375 for 30-40 minutes until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge then invert onto a cutting board, browned side up; peel off the foil. If the surface looks a little runny, put it under a medium broiled to dry out.

Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a piece of bread. 

Adapted from World Food Spain - Beverly LeBlanc

Radish Spread

Husband and I are part of a CSA farm! The Good Earth is in its first year and I am thrilled to see what the future brings. What is this CSA stuff? Here is an explanation from http://www.localharvest.org/

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.

This arrangement creates several rewards for both the farmer and the consumer. In brief...

Advantages for farmers:

·         Get to spend time marketing the food early in the year, before their 16 hour days in the field begin

·         Receive payment early in the season, which helps with the farm's cash flow

·         Have an opportunity to get to know the people who eat the food they grow

Advantages for consumers:

·         Eat ultra-fresh food, with all the flavor and vitamin benefits

·         Get exposed to new vegetables and new ways of cooking

·         Usually get to visit the farm at least once a season

·         Find that kids typically favor food from "their" farm – even veggies they've never been known to eat

·         Develop a relationship with the farmer who grows their food and learn more about how food is grown

Husband and I, along with my parents, purchased half a share earlier in the year. A little back story first. Nancy and I used to work together. Nancy and her hubby Jeff decided to live out a dream and spent months on a boat, sailing, exploring and enjoying life. Now they own a farm! These two are so much fun to be around and put so much of themselves into their work. When I discovered they were offering shares in their farm I was over the moon excited. Our first delivery was made yesterday and WOW! We received some lovely salad greens, Swiss chard, radishes and strawberries. Talk about a yummy bounty. I nabbed a few strawberries for myself but little one will be eating all the rest as strawberries are his new favorite food.

Radishes have never been on my list of delicious veggies. The ones we received yesterday came in so many beautiful colors but I couldn’t get past their spicy bite. Thankfully, Nancy sends out recipes to go with the veggies before they are delivered. This one caught my eye and I plan on trying it this weekend.

Radish Spread/Dip

1 - 8 oz cream cheese, softened (I use Neufchatel)

1/4 cup butter, softened

1/2 tsp Worcestershire sauce

1/2 tsp celery salt

1/8 tsp paprika

1-2 garlic cloves, minced (optional)

dash of hot sauce (optional)

1 cup finely chopped radishes

1/4 cup finely chopped green onions

Mix the first 7 ingredients (everything but the radishes and green onions) until well combined.  Stir in the radishes and green onions.  Chill several hours to allow flavors to blend.  Serve with crackers and assorted crudités.  (I also love it as a spread on sandwiches!).

Recipe from Nancy Kirstein who received it from Jenny Feige

Quick Beef Bourguignon

If you ever need to make a meal to impress someone make this! Seriously, it’s so easy but the meal itself is yummy and bursting with flavor! I like to serve this over mashed potatoes to add another element of yumminess. I’ve made this dish in a Dutch oven and in a skillet and I’ve found that either way it comes out a bit soupy, so the potatoes help absorb some of the extra sauce.

Sometimes I can find pearl onions in the freezer section and sometimes I can’t. This shopping trip I was unable to. You can grab a bag of raw pearl onions in the produce section but the time it takes to peel them is really a pain. When I can’t find frozen pearl onions I just chop up two regular onions. It doesn’t look as fancy but the flavor is the same. Golden Mushroom soup is also a little tricky to find. I purchase a couple cans when I can so I know I will always have one when I need it (I should be doing this with the pearl onions).

I had a good giggle as I was taking the picture for this dish. We have an Andy Warhol exhibit that will be opening tomorrow at work. I had a sneak peek of the exhibit with the rest of the staff the morning I made this dish. Six of his Campbell’s Soup pieces are hanging up in the galleries. It’s interesting to see how much the label has changed over the years and yet it’s almost exactly the same.

1 tablespoon olive oil

1 1/4 pounds sirloin steak, cut into 1-inch pieces

kosher salt and pepper

1 10-ounce package sliced mushrooms

1 16-ounce package frozen pearl onions

2 cups red wine

1 10.75-ounce can Campbell’s Golden Mushroom soup

1/2 cup flat-leaf parsley, chopped (optional)

Heat the oil in a large saucepan over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.

 Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and ¼ cup water and bring to a boil. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.

http://www.realsimple.com/food-recipes/browse-all-recipes/quick-beef-bourguignonne-10000001699374/index.html

Chicken and Basil Calzones

Remember back in elementary school when the teacher said you couldn’t share with one person unless you had enough to share with the whole class? At work the rule is about to turn into “You can’t bring delicious food for lunch unless you have enough to share with the whole office.”  I typically eat lunch at my desk every day. I like to cram as much into eight hours as I can so I can get home and spend time with little one and husband. The result is that everyone knows what I bring for lunch, and it’s typically leftovers. When I pulled the calzone out of the microwave I instantly received compliments and the compliments didn’t stop until I was finished with lunch. Calzones are wonderfully portable and oh so yummy.

Calzones look tricky but in all honesty couldn’t be easier. I had pizza dough left in the fridge from making up a veggie pizza the night before. Yes, we technically had pizza two nights in row but I’m good with that choice. I don’t see any reason to buy premade dough when it’s so easy to make it yourself. The recipe I use for pizza dough can be found here.

Ground chicken isn’t always easy to find, so if I see it in the store I will pick up a pound to have on hand. I had an extra jar of pasta sauce so I used that instead of pizza sauce. My herb garden is starting to thrive (I have basil, thyme, sage, parsley and oregano right now) so I happily added garden fresh basil. Because I had a little extra feta in the fridge I threw that into the chicken mixture as well.

Cooking spray

2 garlic cloves, minced

1 pound ground chicken breast

3/4 cup prepared pizza sauce

1/4 teaspoon crushed red pepper

1/4 cup chopped fresh basil

1 (13.8-ounce) can refrigerated pizza crust dough

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Cooking Light, December 2008

Portobello Lasagna Rollups

Vegetarian week was a great success in our house! For those of us not completely versed in vegetarian cooking it was a bit of a challenge to make sure what was being cooked wasn’t insanely high in fat. It was natural for me to lean toward cheese, beans and pasta to make up a bulk of our meals so this week really helped me look further into my recipe collection. I am on the lookout for a great vegetarian cook book now. Husband said he actually felt better with less meat in his diet. I was just tired most of the week since it was little one and I hanging out at home while husband was in Chicago. But I did enjoy the challenge of avoiding a major food group and making sure we still got all the nutrients we needed. Eating out was an adventure since both of us needed to try new things on the menu of some our favorite restaurants. I am happy to report that the diner downtown has a pretty good black bean burger.

When we lived in Denver we would have Italian Fridays. This recipe is one that I started to make during that time. I really love mushrooms and lasagna is a great comfort food. This recipe isn’t necessarily lower in calories but it is lower in fat and higher in fiber. I did use store bought sauce in this recipe. I haven’t tried the one that is recommended but I’m sure it’s yummy. This recipe uses less cheese than traditional lasagna but you don’t notice the difference. Since the lasagna is rolled up it makes serving much less messy and easy to determine what a serving size is.

12 whole-wheat lasagna noodles (about 3/4 pound)

2 teaspoons olive oil

12 ounces Portobello mushrooms, chopped

1/2 teaspoon salt

4 cups Easy Tomato Sauce, or store bought marinara sauce

1 (15-ounce) container part-skim ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 egg, lightly beaten

Freshly ground black pepper

Pinch ground nutmeg

1/4 cup grated Parmesan

3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe/index.html

Chicken in Saffron-Tomato Cream Sauce

I tried another recipe out of the Indian food section of my slow cooker cook book. I was pleasantly surprised with the outcome of this. It does have some of my favorite ingredients in it (cumin, garlic, ginger, chiles, saffron, cilantro) so it just seemed natural to give it a try. I use a lot of fresh ginger in my cooking and I like it minced as opposed to grated. I have found that grating the ginger doesn’t give me that gingery flavor I am looking for. When I peel my ginger, I save the peels in a small container in the freezer. When the container is full I make myself a nice ginger tea by putting the ginger peels and hot water in my French press. To make the tea even yummier, add a little fresh thyme or mint and some honey.

What really steered me in the direction of this recipe was catching up on some back issues of Bon Appétit. I found a little “how to section” about breaking down a chicken. Breaking down your own chicken saves a few dollars at the store. Unfortunately I struggle with this process. I’ve watched so many cooking shows where the host shows you how to break down a chicken (Alton Brown does an excellent job) that you would think I’ve become a pro. No, this just is not something that I can do well. I get the concept, I can see where I should be cutting but for some reason my chickens don’t cooperate! I tried breaking down this chicken and I will say that I was 80% successful.

None of the flavors in this dish are over powering. It’s a great recipe to try if you are thinking of trying something “exotic.”  I served this over white rice to soak up some of the yummy juice that was left over.

1 cinnamon stick, broken into pieces

6 whole cloves

1 tablespoon coriander seed

1 tablespoon cumin seeds

3 tablespoons vegetable oil

2 yellow onions, finely chopped

4 garlic cloves, minced

1 inch piece of fresh ginger, peeled and grated or minced

1 small green Serrano chile, seeded and minced

2 teaspoons salt

1 (14 ½ oz) can crushed tomatoes

1 chicken cut into serving pieces and skinned

¼ teaspoon saffron threads

½ cup half and half

¼ chopped cilantro for garnish

Combine the cinnamon, cloves, coriander and cumin in a mortar or coffee grinder and grind to a fine powder. Heat a large sauté pan over medium high heat and add the oil. Add the onions and sauté, stirring frequently, for 10-15 minutes, until browned. Add the spice mixture, garlic, ginger, chile, and salt and stir for 3-4 minutes. Stir in the tomatoes and cook for 5 minutes, or until some of the liquid has evaporated. Place the chicken in the slow cooker and pour the onion mixture over the top. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours, the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. In a small bowl combine the saffron and half and half. Let soak for 30 minutes. Stir the saffron cream into the chicken 30 minutes before the end of cooking. Season with salt to taste. Transfer to a serving dish and garnish with cilantro.

The Gourmet Slow Cooker – Lynn Alley

Italian Pot Roast

I love a traditional pot roast made with root vegetables and a beef sauce that can easily be turned into beef stew. My mom makes an incredible pot roast that I have been trying to copy for years. I’ve watched her make it time and time again but for some reason I just can’t make pot roast like my mom. Of course, my mom makes her pot roast from scratch and “just knows” what goes in it. If only I could cook like that!

This recipe has been a saving grace in my life, at least when it comes to pot roast. I have one or two more pot roast recipes that I turn to as well. I enjoy this recipe because it’s surprisingly light. I prep this in the morning before going to work and I come home to meal I don’t have to fuss over at all. I know most people look at a slow cooker as something you can just throw and bunch of ingredients into and it magically makes dinner. This is true, most of the time. This recipe is worth the little extra time and effort it takes to prep everything for cooking.

I have found that the author of this cookbook loves to use whole spices. I normally don’t. For this recipe, and many others in the cookbook, I use my already ground spices and guesstimate how much I will need. I have yet to find a pot roast with a bone in it. Maybe I’m not looking hard enough, or maybe they just don’t cut meat that way in my part of the country. Either way, this roast does just as well without a bone but you may need to adjust your cooking time. I cook the roast for about 6 hours and the meat is very tender and falls apart.

Good rule of thumb to go by – only use wine in recipes that you would drink at the table. I’ve seen where people use wine that they would drink as ingredients for their food and it astounds me. You will be eating that wine so make sure it’s good. In fact, if you have wine left over from a recipe, finish the bottle with your meal!

This pot roast is delicious serve over polenta. Herbed roasted potatoes are a good option if you don’t mind turning on your oven. Mashed potatoes would be yummy as well.

1 cinnamon stick, broken into pieces

4 whole cloves

3 allspice berries

6 black peppercorns

3 tablespoons olive oil

3 ½ lbs. beef pot roast, trimmed of excess fat

1 yellow onion, finely chopped

4 garlic cloves, minced

2 celery stalks, sliced

2 carrots, peeled and sliced

1 cup hearty red wine

1 (28oz) can crushed tomatoes

Salt

Chopped fresh parsley for garnish

Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder. Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer to the slow cooker.  Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic, celery and carrots and sauté for 3-4 minutes, until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by one third. Stir in the crushed tomatoes and salt to taste. Pour the sauce over the meat in the slow cooker.  Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.

The Gourmet Slow Cooker – Lynn Alley

Little one's food adventures!

Little one has become a pro at eating lately! I invested in a Beaba Babycook (I can't recommend it enough!) and we have been exploring all types of new foods at home: peas, green beans, broccoli, sweet potatoes, carrots, cauliflower, blueberries, apples, bananas, mango, avocado. We are mixing and matching fruit and veggies. I mix some oatmeal into his food to add a little extra bulk and the B vitamins he needs. I've also been sharing small tastes off of my plate if he's interested. So far I haven't found a food he doesn't like so it will be interesting to discover that his first food dislike is.

Enjoy a few pictures of little one's eating adventures!



Mmmm...peas!





Falling alseep finishing dinner




Discovering sour - he was very interested in my lemon!

 



Traditional Monday Red Beans and Rice

Apparently red beans and rice is a dish traditionally served on Mondays in Louisiana. I don’t recall this being the case when I lived there but I enjoy the idea of traditions so I’ll run with it. This recipe makes me happy. Why? Because it’s healthy southern food. Southern food gets a not so nice reputation for being heavy, fried, buttery and mainly just downright unhealthy. Honestly, living in the Midwest most of our foods are beige. White rice, white potatoes, white bread, ranch dressing and don’t forget all things fried. This recipe on the other hand is the opposite. Yes, I serve it over white rice, but that is it when it comes to not so healthy. If you want to avoid white rice try serving this over brown rice or barley.

This recipe starts with the Southern trinity: green pepper, onion and celery. If I have a little extra of any of these on hand when cooking (half an onion, a few extra celery stalks) I just go ahead and throw them in. It’s veggies, extra is ok. You can use dried kidney beans, I don’t ever have any luck with them, just be sure to soften them before use. The sausage can add extra fat if you aren’t careful. I normally like to use a beef kielbasa (if you haven’t noticed by now we eat very little pork in our house), but low fat andouille or chicken sausage are yummy alternatives. If you want to add a little extra depth of flavor sauté the veggies in a little olive oil before adding the beans, seasoning and sausage. Also, you can throw in a couple of chicken or beef bouillon cube when you add the water.

30oz. red kidney beans

3 celery ribs, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 onion, chopped

2 T. parsley flakes

¼ tsp. cayenne pepper

15oz. sausage

2 c. white rice

Drain and rinse kidney beans.

Combine all ingredients, except for the rice, in a large pot. Add enough water to partially cover ingredients. Simmer for about an hour. Stir occasionally.

Serve over rice.

I know at some point in time I got this recipe from Zatarain’s. I scoured there web site and I was unable to find a link.

Baked Shrimp and Feta

Welcome to Vegetarian Week!

Husband and I have set up two one-week long challenges for ourselves. This week is Vegetarian Week and next week is No Restaurant Week. Vegetarian Week was actually Husband’s idea.  For those of you who know Husband I’m sure you just gasped in shock. Husband is convinced that meat should be served at every meal. I had a great time putting together a menu for both of these weeks. I was thrown a wrench when Husband took off to Chicago for a few days. We both stuck to the meal plan though.

This recipe may not fall into everyone’s definition of vegetarian since it includes shrimp but it works for us. I found this recipe very easy to make and thankfully I didn’t have a ton of dishes to wash since it was just little one and me at home. I did find the dish a little salty so I may avoid adding any salt the next time I make this. I had to use dried oregano since it’s still early in the growing season. I used 6oz of feta instead of the eight it calls for and it was still a good amount of feta. I didn’t serve this over anything but it would be good served over pasta, brown rice or quinoa.

2 pounds large shrimp, peeled and deveined

Juice of 1 lemon, plus wedges for serving

6 tablespoons extra-virgin olive oil

2 onions, finely chopped

4 cloves garlic, finely chopped

1 cup tomato puree

2 tablespoons fresh oregano leaves, chopped

1 bay leaf

Salt and pepper

1/2 pound feta cheese, crumbled

Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/on-hand-ingredients-recipes/baked-shrimp-and-feta