Cooking: One Day at a Time

Weekend meal recipes: Shrimp risotto, chile-chocolate brownies

Universal UClick

SATURDAY: Easy Entertaining

Surprise your guests with lemony shrimp risotto (see recipe). Serve the easy dish with a Boston lettuce salad and Italian bread.

For dessert, chile-chocolate brownies (see recipe) with fat-free vanilla ice cream will be another surprise.

Sunday: Family Day

Enjoy family day with Caesar beef kebabs. Serve the juicy sirloin kebabs, marinated in Caesar dressing, with rice tossed with sliced green onions and chopped red bell pepper.

Add fresh steamed yellow squash, a mixed-greens salad and whole-grain rolls to the feast.

For dessert, top angel food cake with fresh raspberries and light whipped cream.


Chile-Chocolate Brownies

1 (19.8-ounce) package chocolate fudge brownie mix

1 1/2 teaspoons ancho chile pepper powder

1/2 teaspoon chipotle chile pepper powder

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 cup chocolate chips or chunks

Heat oven to 350 degrees. Prepare brownie mix according to package directions, stirring ancho and chipotle chile powders, cinnamon and vanilla extract into dry mix. Gently stir in chocolate chips. Spread batter into a 9-by-13-inch baking dish coated with cooking spray. Bake 28 to 30 minutes or until a toothpick comes out with fudgy crumbs. Cool in pan. Cut into squares. Makes 48 brownies.

Per brownie: 92 calories, 1 g protein, 5 g fat, 1.3 g saturated fat, 12 g carbohydrate, 8 mg cholesterol, 1 g fiber, 40 mg sodium. Carb choices: 1.

Main dish


Juice of 1 large lemon

4 1/2 cups fat-free chicken broth

1/2 cup dry white wine

2 teaspoons butter

2 teaspoons olive oil

1 medium shallot, minced

2 cups arborio rice

2 teaspoons lemon zest

1 cup frozen petite green peas (thawed)

1 pound medium shrimp (with or without tails), shelled and deveined, or 1 (12-ounce) package cooked frozen medium shrimp, thawed

1/2 teaspoon coarse salt

1/4 teaspoon coarsely ground pepper

Freshly grated Parmesan cheese for garnish

In covered 2-quart pan, heat juice, broth and wine to boiling. Meanwhile, in a 3-quart baking dish, microwave butter, olive oil and shallot, uncovered, for 2 minutes on high (100 percent power) or until shallot softens. Add rice; stir well to coat. Cook on high 1 minute. Stir hot liquid and lemon zest into rice mixture. Cover and cook on medium (50 percent power) 15 minutes or until most of liquid is absorbed; stir once. Stir in peas, shrimp, salt and pepper. Cover and cook on medium 3 to 4 minutes or just until shrimp turn opaque throughout and rice is tender but still firm; stir once. Garnish with Parmesan and serve. Makes 8 cups.

Per cup: 246 calories, 12 g protein, 3 g fat, 0.9 g saturated fat, 40 g carbohydrate, 74 mg cholesterol, 2 g fiber, 758 mg sodium. Carb choices: 2 1/2.

Read more Food stories from the Miami Herald

 <span class="cutline_leadin">Spices galore: </span>Chipotle carrot soup topped with cumin roasted chickpeas.


    Spices of life: Seasonings every home cook should have in their pantry

    From adobo to za’atar, 26 spices to lively up your every meal. Plus: Where to find them.

  • Shopper’s Dictionary

    Hot sauce to try: Piri Piri

    What is it? Swahili for pepper pepper, piri piri is a small, bright-red, very hot bird’s eye chile that originated in Portugal before being spread to parts of Africa, South Africa and India. Also spelled pili pili or peri peri, the pepper is most commonly found in a hot sauce that includes garlic, lemon juice, paprika and other spices. It is fantastic slathered on roasted chicken and grilled fish.

 <span class="cutline_leadin">Try it at home: </span>The roasted carrots and avocado from Huckleberry restaurant in California can now be made in your kitchen.

    Culinary SOS

    Restaurant recipe: Roasted carrots with avocado

    Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry Bakery and Café in Santa Monica, California, I can’t stop thinking about them. They taste more like French fries, even though they are just roasted carrots. I’m dying for the recipe. Any help here would be greatly appreciated.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category