Garlic Lime Shrimp Stew

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NOW, for some shruuuump.

In these parts – along the Turkish Mediterranean, specifically – shrimp stew is a popular dish that is traditionally baked in an earthenware pot with spices, topped with white cheese, and broiled to perfection. However, when using frozen shrimp, which is more budget-friendly and easier to prepare (cleaning shrimp hater, right here), I generally cook the shrimp stovetop as to boil off the pool of water the shrimp would otherwise end up swimming in if baked, transfer to a single-serving pot, top with cheese, and then broil to perfection. I also like to add some traditional flavors reminiscent of the Caribbean, such as lime and red pepper.

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If you have normal cholesterol levels, shrimp is completely acceptable in the diet, except don’t fry it! Grill, bake, or steam shrimp and you’ve got yourself a glowing prospect.

Shrimp: provides the body with 48% of the daily value of cancer-fighting selenium, keeps the skin, hair, and nails healthy, prevents anemia due to its vitamin B12 content, boosts energy with iron, builds strong bones with phosphorus, aids in processing fats due to its niacin content, fights depression with omega-3 fatty acids, promotes prostate health with zinc, contributes to a healthy thyroid due to copper content, and stabilizes blood sugar levels with magnesium.

Garlic Lime Shrimp Stew

by Aylin @ GlowKitchen

Prep Time: 20 minutes

Ingredients (1 serving)

  • 300 grams baby shrimp
  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 1 tsp sea salt
  • 1 tsp red pepper flakes
  • Juice of half a lime
  • 1/2 cup white cheese, grated
  • Lime slice and red pepper flake garnish

Instructions

Begin by melting the butter over medium heat with the chopped garlic. Once melted, add the baby shrimp.

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Pour in the juice of half a lime and add the salt and red pepper flakes.

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Close the lid of the pan for approximately 1 minute. Remove the lid. As the frozen shrimp cooks, it will melt off a lot of water. You know the shrimp is done when the water evaporates completely.

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Sizzlin’!

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The flavors have concentrated and the shrimp are just tender. In a small, single-serving dish, put the shrimp and top them with freshly shredded white cheese. You could use cheddar or Monterey jack cheese. Pop into the broiler on high for approximately 1-2 minutes, or until the cheese is just melted or slightly browned (for those of you who like crispy cheese).

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Serve with a slice of lime and a garnish of red pepper flakes. Enjoy!

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Bon Appetit!

xo Aylin

Sassy Sweet Potato Chunks

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And, now to fooooood:

From my trip to London this past week, I brought back three sweet potatoes. I used to have sweet potato basically every day when living in the States, and haven’t had one since I moved to Istanbul a year ago, only because Turkey is lacking in the potato variety department. And while my favorite way to eat sweet potatoes is baked with a slab (+ more) of butter, I figure I should mark the rare sweet potato occasion with a bit more creativity.

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Sweet potatoes are super high on the glow spectrum.

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Above all, sweet potatoes are insanely versatile. Just because they are sweet doesn’t mean they have to be complemented with other sweet ingredients – savory works wonders too. You can enjoy them any time of the day as well – baked and stirred into a morning oatmeal, boiled in a hearty, vegetarian chili for lunch, used as a side dish of baked French fries, or enjoyed as the main course in the form of baked vegan falafel.

Sassy Sweet Potato Wedges

by Aylin @ Glow Kitchen

Cook Time: 30 minutes

Ingredients (2 servings)

  • 1 sweet potato
  • 1 red onion
  • 1.5 tsp red pepper flakes
  • 1.5 tsp coriander
  • Juice of half an orange
  • 1 tbsp honey
  • 1 garlic clove, chopped finely
  • Half of a handful of parsley, chopped
  • About 10 olives
  • 1 tbsp currants

Instructions

Chop the sweet potatoes and red onion into 1-2 inch chunks.

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Toss the sweet potato and onion onto a baking sheet with red pepper flakes and coriander.

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In a small bowl, whisk together the orange juice, diced garlic, and honey. Pour over the sweet potato mixture, tossing with clean hands until the liquid mixture is distributed evenly.

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Bake in a 375 degree Fahrenheit oven for 40 minutes. Expect the house to smell amazing!

When finished, garnish with chopped parsley, olives, and currants.

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Enjoy!

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Bon Appetit!

xo Aylin

Eggplant & Tomato Tahini Twist

There are few things I wouldn’t put tahini on. This recipe is an acceptable pairing, but you should just see the ways I’ve found an excuse to use tahini. From breakfast to dessert, it has become a mainstay these days. Last night I mixed the tahini with honey and melted chocolate and ate it by the spoonful. So good.

You can’t go wrong with a recipe as simple as this. The eggplant’s mild flavor is accentuated by a high-quality extra virgin olive oil, and the sun-dried tomato adds a comforting texture. The tahini makes the dish a bit more unique for the palette and gives some earthy overtones.

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Eggplant & Sun-Dried Tomato Tahini Twist

by GK

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (1 serving)

  • 1 eggplant, sliced
  • 5-6 sun-dried tomatoes
  • 2 tbsp scallions, chopped
  • 3 tbsp extra-virgin olive oil
  • Salt & Pepper
  • Pinch red pepper flakes
  • 1 tbsp tahini

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Soak sun-dried tomatoes in lukewarm water for at least an hour, or until they are soft and plump. Drain them from the water and put them in a serving dish. Let the sun-dried tomatoes sit in the dish with 2 tbsp extra-virgin olive oil.

Slice the eggplant into 1/4-inch thick discs and lay each one out onto aluminium foil. Drizzle 1 tbsp olive oil atop the eggplant pieces so they are evenly covered. Cook for 10 minutes in the preheated oven.

When the eggplant is slightly browned, remove from the oven and put into the dish with the sun-dried tomatoes. Add the chopped scallions. Toss the ingredients together until olive oil evenly coats them. Season with salt and pepper to taste with a pinch of red pepper flakes.

As a finishing, but delicious touch, drizzle the dish tahini.

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Bon Appetit!

xo Aylin