Kirk Leins's Cooking Videos (NoTimeToCook.com) - NoTimeToCook.com

Fathers Day Chili

2011-06-15T00:01:15.090Z

I shot this last year for YOU Magazine, but here it is just in time for Father's Day 2011.

Crunchy Tacos Featuring The Taco Rack

2011-02-14T06:27:38.528Z

Chef Kirk Leins from NoTimeToCook.com makes "Crunchy Tacos" with the Taco Rack.

AffordableCool's Kirk and Nelson check out Happy Hour @ Lola's in Hollywood.

2010-10-08T23:23:36.000Z

save money with affordable happy hours tips featuring Lola's in Hollywood.

©Copyright 2010 AffordableCool.com. All Rights Reserved.

Shrimp Salad with Grilled Lettuce

2010-07-01T02:08:40.000Z

Shrimp Salad (serves 2)

2 hearts of Romaine lettuce (sold prepackaged in the produce section), sliced in half lengthwise
1 medium to large-sized, ripe Haas avocado, sliced in half lengthwise and seed removed
15 25-count shrimp (tails and shells left on)
12 cherry or grape tomatoes, sliced in half lengthwise
Feta cheese crumbles
Extra virgin olive oil
For the Dressing:

Zest from 1 orange and the juice of 1/2 the orange
1.5 tbsp white wine vinegar
1 heaping teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/3 to 1/2 C extra-virgin olive oil
Poaching Liquid for the Shrimp:

3 to 4 C water
1 C dry white wine
1/2 onion sliced
2 garlic cloves, peeled and smashed
20 black peppercorns
2 bay leaves
2 sprigs of thyme
Kosher salt
1 large bowl of ice water
Poach the shrimp on Saturday evening before Mother's Day. Begin by adding all of the ingredients for the poaching liquid (except the salt) into a saucepan. Heat on a high flame until the liquid begins to boil. Reduce to a very low simmer and cover. Allow the mixture to simmer lightly for 5 to 10 minutes. Add a generous amount of salt to the water and mix well.

Add the shrimp to the liquid. The simmer should go away, so turn up the heat slightly, but do not allow the water to boil. Allow the shrimp to poach for 3 to 5 minutes, or until they are opaque. Peel one of the shrimp and cut in half to check for doneness. If the shrimp is cooked through, transfer all of them to a bowl of ice water and allow to fully cool, which should take about 2 minutes.

Remove the shrimp from the ice water and pat them dry using paper towels. Store them in an airtight container in the refrigerator.

You can make the dressing on the morning of Mother's Day. In a bowl, add the orange zest, orange juice, vinegar, mustard, honey and smoked paprika. Season liberally with salt and pepper and whisk well.

Slowly add the olive oil to the mixture, whisking continuously until it emulsifies. Set aside.

When mom arrives home and is ready to enjoy your lunch, it's time to put the finishing touches on the salad. Start by removing the shrimp from the fridge and, using your fingers, remove the shells. The tails can either be left on, or removed. Set aside.

Preheat either a grill pan, or an outdoor grill.

Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5-minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside.

Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside.

To plate your salads, place two halves of the grilled romaine onto two separate plates. Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette.

Thai Corn Chowder & Cabbage Salad, Part 1

2010-07-01T02:03:43.000Z

NoTimeToCook.com presents Kirk Leins and Plant Based Dietitian Julieanna Hever (http://www.toyourhealthnutrition.com) with a delicious vegan-friendly Thai Corn Chowder.

Ingredients:

2.5 cups vegetable broth
1 cup onion, chopped
bunch of celery, chopped
2-3 cloves garlic, crushed
1 inch fresh ginger, grated or minced
½ tsp coriander seeds
½ tsp crushed red pepper flakes
1 good pinch of sea salt
1 stalk lemongrass
4 cups frozen corn
1 can light coconut milk
1 cup red pepper, chopped
2 limes' worth of zest
juice of 2 limes
½ cup fresh cilantro

Instructions:

Sauté onion, celery, garlic, ginger, coriander, red bell pepper and sea salt in ½ cup of the vegetable broth in a large pot on low-medium heat. Stir to prevent sticking and to combine flavors. Cover and let simmer for about 5 minutes or until vegetables look translucent. Add lemongrass bulbs, 2 cups of the corn, rest of the broth and coconut milk to the pot and bring to a boil. After boiling, reduce heat to low, cover and let cook for 10 minutes. Use immersion blender to blend the mixture (or remove some and blend in a regular blender and return to the pot). Add the other 2 cups of corn and red pepper flakes. Cover and let simmer for 10 more minutes. Add lime zest and lime juice, cilantro and serve. Serves 4-6.

Don't miss part 2!

http://www.notimetocook.com/video/thai-corn-chowder-cabbage-1