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23.8.10Oscar’s Dinner 2010: The Glamorous Way to Building an Immune System

Posted Mar 08 2010 12:00am
Thai Curry Shrimp with Roasted Eggplant over Brown Rice & Bosc Pear Avocado Salad with Ginger Vinaigrette

Thai Curry Shrimp with Roasted Eggplant over Brown Rice & Bosc Pear Avocado Salad with Ginger Vinaigrette

On the day of the Oscar Awards, the boyfriend woke up with plenty of coughs. A menu was quickly planned to fight his cold during the glamorous event. A spicy and citrusy meal that is full of vitamin C was created. Hopefully, the dishes will build his immune system, and I’ll stay healthy and happy.

Menu Bosc Pear Avocado Salad with Ginger Vinaigrette
Refreshing light salad served before the main dish.

Thai Curry Shrimp with Roasted Eggplant over Brown Rice
Spicy dishes have lots of vitamin C.

Citrus Fruit with Star Anise Syrup with Mango Sorbet
This dish is super Vitamin C.

Prosecco
A bubbly wine compliments a spicy dish.

Ginger Lemon Honey Tea {Proportion of ingredients are estimated: Place ginger, lemon juice, honey, and water in a pot. Bring to a boil. Reduce heat to low. Simmer until liquid is reduced to half. Strain tea and serve hot.}
A nice way to end the meal. Ginger treats colds and digestion. Lemon adds more vitamin C. Honey is anti-bacterial and soothes a sore throat.

Bosc Pear Avocado Salad with Ginger Vinaigrette

Bosc Pear Avocado Salad with Ginger Vinaigrette

Ingredients
3 green onions, white part roughly chopped and green part sliced
1/8 to 1/4 cup goat cheese, plain and crumbled
One head of Green Lettuce, cleaned and roughly chopped or torn
2 to 3 under ripe Bosc pears, seeds/center removed, thinly sliced
1 to 2 Avocados, sliced length-wise
2 Tbsp. of grated fresh ginger
Olive oil
Rice vinegar
salt and pepper
The juice of one lime
1 tsp. honey

Directions
1. In a large bowl, toss lettuce, green onions, goat cheese, salt and pepper together.

2. Place mixed salad greens into individual bowls.

3. Place slices of avocado and Bosc pears on top.

4. Whisk together ginger, olive oil, lime juice, honey, rice vinegar, salt and pepper together to make Ginger Vinaigrette.

3. Pour Ginger Vinaigrette over salad. Enjoy.

Thai Curry Shrimp with Roasted Eggplant

Thai Curry Shrimp with Roasted Eggplant

Ingredients
1 large sweet onion, roughly chopped
1 large green bell pepper, roughly chopped
Roasted Eggplant*
A dash of fish sauce
1/8 -1/4 cup Red Thai Curry Paste
1-14 oz. light coconut milk
1 lb. uncooked shrimp, deveined and cleaned
1/2 to 1 cup of Thai Basil leaves, roughly chopped (Italian basil leaves can be substituted)
Peanut oil
Brown Rice, cooked according the packaging directions

Directions
1. Over medium-high heat, saute onions in peanut oil until translucent. Add green peppers and roasted eggplant. Stir for 3 to 5 minutes.

2. Add curry paste and stir until throughly mixed in with the vegetables.

3. Add coconut milk and bring to a boil. Reduce sauce to a simmer to cook for five minutes. Stir occasionally.

4. Add shrimp and basil leaves. Continue to cook until shrimp is done.

5. Serve over brown rice. Squeeze fresh lime juice over the dish.

Ingredients
1 lb. Thai Eggplant, quartered or Italian Eggplant cut into 1-inch pieces
1 to 2 cloves of garlic
salt and pepper
2 tbsp. of fish sauce
3 to 5 tbsp. of rice vinegar
1/4 cup of olive or peanut oil (amount is estimated)

Directions
1. Preheat oven to 400°F.

2. Mix all ingredients together in a bowl.

3. Dump onto a cookie sheet. Place in the oven. Roast for 30 to 45 minutes. Mix occasionally.

4. Set aside for Thai Curry Sauce.

Citrus Fruit with Star Anise Syrup: The Process

Citrus Fruit with Star Anise Syrup: The Process

Ingredients
1/3 cup sugar
1/3 cup water
3 whole star anise
1/8 to 1/4 cup of Italian Pistachios, toasted and roughly chopped
2 to 3 oranges
1 grapefruit
1 cup of chopped, fresh pineapples
Store brought Mango Ice Cream or Homemade

Directions
1. Over medium heat, bring to boil sugar, water, and star anise until sugar dissolves. Let cool for 30 minutes.

2. Using a knife, remove the citrus fruit’s zest and white pith. Cut into segments. Place into a large bowl.

3. In a the same bowl as the citrus fruit, lightly mix the pineapple and the star anise syrup together.

4. Let marinate for at least 2 hours in the fridge.

5. Before serving, bring the citrus salad to room temperature.

6. Place one to two scoops of Mango ice cream in a bowl. Spoon citrus fruit and sprinkle pistachios on top.

7. Enjoy.

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