In a large non-stick pan over medium heat, sautee some minced garlic in a bit of olive oil, add juice of one lemon and cook for about a minute. Add a package of frozen corn kernels, a diced red pepper and three small zucchini, diced. Season with salt and pepper, and stir in a couple handfuls of minced basil. Cover and cook until vegetables begin to soften. Mix in about a pound of fresh jumbo shrimp (shelled and cleaned). Cover and simmer until shrimp is cooked through.
Serve with some crusty bread to soak up the juices.
Nothing like plummeting temperatures, bleak skies, and snow flurries to get me in the mood to whip up some comfort food! On this particular night, I was inspired by a tuna casserole recipe that one of my friends posted on 'that other social network'. I adapted the ingredients a bit to accommodate my dietary restrictions, but you can feel free to use the full-fat, full-sodium versions of any of the ingredients. I didn't measure anything, (I rarely do) so you'll just have to wing it on that front. Here's what went into the dish:
2 cans tuna fish, drained
1/2 package whole wheat pasta spirals
3 egg whites, beaten
2 tablespoons of Smart Balance spread
grated pepper-jack cheese
fresh chopped parsley
fresh ground black peppersalt, to taste (I didn't use any)
Cook the pasta according to package directions, drain. Mix in all the other ingredients except for the eggs, and a couple handfuls of the cheese. When the mixture has cooled sl…
Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match. But once in a while, we like to mix things up and go the other way. Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things. As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew. I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is. That said, here's my recipe. I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…
I guess Mother Nature wasn't content to abuse us with mere chilly winds, so she is now dousing the city with relentless rain as well. Time for more soup!
This one I kind of made up on the fly, using most of the ingredients I'd planned to put into tonight's dinner omelette. It came together pretty quickly, even with aching, half-frozen hands:
I toasted a couple handfuls of pepitas in a heavy pot over medium high heat, then set them aside to cool. To the same pot, I then added the following:
canned black beans, rinsed and drained
chicken stock/water in equal amounts
salt to taste
I would have added garlic and celery as well, but I was chilled to the bone and desperately needed a hot shower. Near-hypothermia is a valid reason for cutting the cooking process short.
While the soup bubbled away for about 20 minutes, I grated a few ounces of cheddar (and took a hot shower, of course).