Today we all went to the grocery store together and the boys picked shrimp. From there it was what was available in the kitchen. I had lime, fresh basil, and green onion so we built on that.
1 pound shrimp, peeled and deveined, save tails and shells 3 cloves garlic minced 3 birdseye chilis or other hot peppers that bring you joy (dried birdseyes are really small so use what you like) 2 green onions chopped 1 knob ginger grated zest and juice of 1 lime, save skins 4 or 5 large basil leaves chopped, save stems 1/4 cup white wine large handful of spinach chopped 1 cup frozen peas thawed 3/4 cup quinoa 3/4 cup rice 3 cups vegetable stock (or chicken, or water- I just had vegetable stock) Start by making the marinade. In a large bowl, put the lime zest, lime juice, garlic, ginger, 1 1/2 chopped green onions (green part of the second one reserved as a garnish) chilis, basil and wine. Stir to incorporate and add shrimp. Let that sit for about 30 minutes. Meanwhile, heat a sauce pan and add olive oil. Toss the rice and quinoa in the oil. Add 3 cups of stock, along with basil stems (I added a couple of leaves too) limes skins, shrimp shells. When the liquid starts to boil reduce heat to low and cook for 20 minutes. Remove shrimp for marinate but save all the liquid. Heat a large skillet and add oil and a tablespoon of butter. Cook the shrimp in 2 batches so that they sear a bit. About 2 minutes per side. When the second batch is done add the rest of the shrimp back in and pour in the marinade. Throw in the spinach and peas. If it's too dry sploosh a little more stock in and turn the heat down. When the timer goes off on the rice, remove all of the skins peels shells etc and stir the rice. Serve the shrimp over rice and sprinkle with chopped green onion. This was so good and very light!
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I had chicken thighs in the refrigerator and rice that Reid cooked over last weekend. SO. MUCH. RICE. I wanted to do something new with both of those. This was so good!!!
8 boneless, skinless chicken thighs 2 teaspoons smoked paprika (better if it's hot) black pepper 2 tablespoons unsalted butter 4 baby sweet red peppers, chopped 1 yellow onion, chopped 6 large garlic cloves, thinly sliced 3 tablespoons almond flour (or AP flour) 3 tablespoons sweet paprika 1/2 cup dry white wine 1 1/2 cups water 3 or 4 sprigs fresh thyme leaves pulled off the stalks 1 dried bay leaf 1/2 cup sour cream Heat a large frying pan and add oil. Cook the chicken until brown on both sides. Remove from pan. Add butter, peppers, onion, and garlic to the pan and sauté until translucent. Add flour and paprikas and stir. Add wine stirring constantly to thicken. Add water, thyme, bay leaf, and black pepper. Bring to a boil. Add chicken and turn down the heat to simmer. Cook until the sauce reduces and thickens. Serve over rice with sour cream. I was looking for something quick, again, and I had all of the ingredients I wanted for this. It served 3 people who like food a lot. You may want to double for more people.
1 piece from a pork tenderloin chopped in bite size pieces, save second piece for another recipe 1 medium jalapeno pepper minced (mine was spicy, use what you're comfortable with) 4 large cloves garlic minced 1 2-inch piece fresh ginger grated or minced 1 small onion chopped 2 teaspoons coriander 2 teaspoons cumin 2 teaspoons garam masala ½ teaspoon turmeric 1 can diced tomatoes 1 can chickpeas rinsed 1 cup rice 2 cups chicken broth Fresh cilantro for garnish Heat a sauce pan and add a tablespoon of oil. Add rice and toss to cover each grain in oil. Add chicken broth and bring to a boil. Cover and turn heat to low and cook for 20 minutes. In a large pan, sauté jalapeno, garlic, ginger and onion in oil until translucent and the house smells great. Remove from pan. Add more oil and cook the pork until brown on 1 side. While the pork is beginning to cook, mix the spices together in a small bowl. Flip the pork and cook about 2 minutes more then add veggies back in. Add tomatoes and chickpeas. Stir in spices. Let all the flavors get to know each other for about 5 minutes. Serve the warm curry over rice nad garnish with fresh chopped cilantro! Yum! I said I'd do something everyday and we're headed out of town, so here's my quick breakfast treat.
4 eggs 1 cup cream (I use Ripple pea milk) Big handful spinach 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste (I use green salt substitute) 1/2 cup left over rice (everybody has some-don't throw away the leftovers after you have Chinese) Preheat over to 375. Whisk eggs and cream together. Chopped the spinach and add along with spices. If you're a cheese person you can add that too. Spray muffin tin with cooking spray. Spoon egg mixture into cups. Mine made 8. Bake for 10-12 minutes, or until eggs are set. I'll pop these in a container and take them on the road for breakfast while we're away. Yummy AND healthy! Last week we were singing and George brought over a chicken. I saved the carcass and made dinner out of whatever we had in the house.
1 leftover chicken carcass 1/2 onion chopped 3 carrots chopped 4 cloves garlic minced 2 cups (giant handful) spinach chopped 1/2 large zucchini chopped 1 tsp each oregano, thyme, parsley 1 bay leaf Red pepper flakes to taste 1 can cannellini beans Olive oil Lay the carcass in a large stock pot and cover with water. Simmer to flavor the water and loosen any left over meat. About and hour. Let cool. Remove all the bones. Heat a sauté pan and add olive oil. Sauté onions and carrots until translucent. Add zucchini. Let the veggies get to know each other and then add garlic and spinach. Add all the veg to the chicken pot. Add herbs and salt and pepper to taste. I like spicy so I put a decent spoon of pepper flakes. Cook on the lowest heat for 30 minutes and add beans. Nice nad hearty! I've been in kind of a cooking rut lately, so I'm committing to cooking one new thing a day this year. Yes, I know it's February 29th so it's not really a resolution, but... it counts. I made this decision yesterday and on my way home it was POURING down rain, so I opted out of groceries and decided to work with what I had.
1 pound shrimp- peeled, deveined, tails off (because I prefer that) 1 lb baby potatoes cut in small pieces (we like the mix of red, purple and gold) 1/2 an onion chopped Half a bag of spinach chopped 3 garlic cloves minced 1 cup frozen peas 3 baby red or orange peppers chopped 1/2 jalapeno it was big and less spicy than I hoped. You do you. 1/3 large zucchini quartered lengthwise and chopped (my zucchini was huge, so whatever amount seems right) 1/2 cup cream A good squeeze of orange juice 1/4 cup fresh parsley chopped 1/4 cup fresh basil chopped Olive oil Butter Prep all the food. Chop, peel, crush etc. Save all the leftover bits and pieces. If you peeled your own shrimp, throw the shells, vegetable tops and skins into a pot and cover with water. When it boils turn down to a simmer and let it percolate. Once you smell the shrimp, 10 or 15 minutes, strain all of the pieces out and add the potatoes to the shrimp stock. Cook until they are fork tender. Heat a large sauté pan. Add olive oil. Sauté onions and peppers until they are translucent. Add zucchini and peas. Toss all of that around and then add spinach and garlic. When you smell the garlic and the spinach is wilted remove all from the pan. Add another tablespoon of olive oil and a good tablespoon of butter. Add the shrimp and cook for 2-3 minutes. For me, by the time I lay each shrimp in the pan 1 at a time, the first ones are about ready to flip. Once you flip all the shrimp, add the veggies and potatoes into the pan. Toss them together and add the cream, orange and herbs. If it's a bit too liquidy, mine was, put a teaspoon of cornstarch in a small bowl and add a couple of spoonfuls of the broth. Stir to dissolve all of the corn starch. Add that to the dish and stir to incorporate. This turned out great! We all had seconds, even though I thought it needed a bit more heat. I found this recipe in a Food and Wine email and tweaked it to fit both the time I had and the ingredients available in my kitchen. It turned out amazing!!!
2 large chicken breasts 2 teaspoons cumin 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons coriander 1/2 teaspoon cinnamon 1 onion sliced thin 1/2 head cauliflower cut into small florets splash of chicken stock 1 cup chopped spinach 2 garlic cloves minced chopped parsley 1 8 ounce container hummus 1/2 cup chickpeas chopped hot sauce of choice I didn't have time to make my own hummus, which really doesn't take long, but I had premade so I used that and some chopped chickpeas for texture. Mix that and set aside. Cut the chicken into bite size chunks. Mix cumin, smoked paprika, coriander and cinnamon (you can add salt too) Sprinkle spice mix over chicken and mix to cover all the pieces. Heat a large skillet. Add olive oil and brown the chicken on all sides. Once the chicken is done, remove it from the pan and add more oil. Cook the onions until they are translucent and the house smells divine. Add the cauliflower. Toss it around. Splash some chicken stock in to loosen up any brown bits and steam the cauliflower. Once the cauliflower is getting soft add garlic and spinach. Wilt the spinach. Add the chicken back in. Microwave the hummus for a short time to take the refrigerator chill off of it. Spread a layer of hummus in a large bowl. Add the chicken mixture. Top with parsley and hot sauce. It was super yummy! 2 sticks unsalted butter
3/4 cups packed brown sugar 3/4 cups granulated sugar 1 teaspoon vanilla 2 eggs 2 1/4 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 12 ounces semi sweet chocolate chips Preheat oven to 350. Beat butter and sugar until smooth. Add vanilla and eggs and stir. Combine flour baking soda and salt. Add to butter mixture and stir to combine. Stir in chocolate chips. Spoon cookie dough on the a parchment covered sheet about 2 inches apart. Bake about 10 minutes until the cookies are done. Reid and I are both sensitive to regular soy sauce. Liquid aminos are gluten free but high in sodium so we found this easy recipe to give a similar umami.
1/2-1 cup chopped mushrooms (I like portabellas, but any mushroom with a strong meaty flavor) 1 tablespoon balsamic vinegar 1 tablespoon sesame oil 1 tablespoon Liquid Smoke 1 teaspoon molasses 2 tablespoons chicken stock 1 cup water 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper combine all ingredients and simmer over low heat until the mushrooms have rendered their flavor. Strain and keep refrigerated. I listened to Marcus Samuelson recount this recipe on a podcast and took notes. It's really pretty amazing. Here's my version.
1 large or 2 small heads of broccoli cut into florets Olive oil 3 cloves of garlic minced 1 good sprig rosemary leaves chopped 1 teaspoon Berbere spice 1/2 onion sliced thin chopped nuts fresh parsley 1 tablespoon maple syrup 1 tablespoon red wine vinegar 1/2 cup pomegranate seeds Preheat oven to 400. Combine broccoli, garlic, rosemary, Berbere, and onion. Toss with olive oil. Spread on a parchment lined baking sheet. Roast for about 20 minutes, or until the broccoli has a slight char. Combine maple syrup and vinegar. Toss broccoli in dressing ang sprinkle with nuts, parsley, and pomegranate. YUM! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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