#23: Take an activity class not related to Grad School

The Hubs and I needed to restart Date Night. When you are married, you can get into a routine and sometimes you need to remind yourself that a good marriage takes a little effort. So I was on a quest to find something fun for us to do. I mean, I love going to dinner, but I wanted something a little different.

What did I find...A couples cooking class.

We went to Culinaire and had so much fun. It was a seafood class and we got to make 3 different seafood dishes that we had never had before AND we did it together. We both had a great time and we got to take the recipes home.

Chilled Thai Crab Salad in Endive

Seafood Stew with Garlic Toast

Salmon En Papillotte with Creamed Leeks and Couscous

Vegetarian Chili in the Crockpot

The Hubs and I are trying to get fit. We did a "diet" called the Fat Smash Diet. I discussed it on my other blog. Part of it lead to us eating a lot of beans. And I mean a lot. Well, I got tired of lima beans and was trying to find something different. So I went on the search for a vegetarian chili recipe in the crock pot.

I wanted the recipe to be as healthy as possible and made from dried beans. I was surprised that it was hard to find a recipe that was made from dried beans and not canned. After searching and searching, I found 2 recipes that I modified to come up with my recipe. I am sorry, but I do not remember where I got these recipes.

Vegetarian Chili in the Crock pot

Ingredients

• ~ 1.5 cups pinto beans (dried)
• ~ 1 cup kidney beans (dried)
• ~ 1/2 - 1 cup kidney beans (dried)
• 32. oz vegetable broth
• water
• 28 oz. crushed or diced tomatoes
• 7 oz. can chipotle peppers in adobo sauce
• red/yellow/orange pepper (diced)
• 1/2 - 1 onion
• 2 - 3 carrots
• 4 cloves garlic, minced
• 16 oz. frozen sweet corn
• salt (as desired)
• shredded cheese, sour cream, chives to garnish (if desired)

Directions:

1. Rinse dried beans thoroughly.
2. Place beans in a container. Completely cover with water and soak beans overnight (at least 8 hours).
3. Rinse beans until water runs clear.
4. Place beans in crock pot.
5. Put 32 oz. of vegetable broth on beans. If beans are not completely covered with liquid, add water until they are. Add salt if desired.
6. Cook on high for 3 hours.
7. Meanwhile, chop onions, carrots, and peppers and set aside.
8. After 3 hours, add diced tomatoes and all diced veggies.
9. Add liquid from can of chipotle peppers in adobo sauce. Depending on desired hotness and chipotle peppers. (I like mine rather mild so I only add 1 pepper. If you like yours really hot, I recommend blending the entire can into a puree and then adding to crock pot.)
10. Add salt if desired.
11. Cook on low heat for 6-8 hours. Until beans are soft.
12. When almost done (last hour), add frozen carrots.
13. Season to taste with salt.

Verdict: The Hubs and I love this recipe. You can eat it alone or put it over brown rice. It is very yummy. I made this when we were doing the Fat Smash Diet and we were on a limited diet. I also use all organic ingredients from the beans to the veggies. I usually cook this overnight. About 3 hours before I go to bed, I will start the beans. Right before bed I will add the rest of the ingredients. The Hubs gets up for work about an hour before me and he will add the corn. When I get up I turn the crock pot off and the meals is done. This will last us an entire week. Delicious. And this recipe is easily customizable. You can add whatever veggies you like. You can add potatoes. You can do whatever you want.

#22: Make 10 New Recipes

The Hubs and I decided that we needed to try new foods and flavors. So I suggested we try recipes from different areas of the world. We decided to start with Asia and had Asian Week. I made 2 recipes based off of that idea.

Recipe 1

Pan Seared Shrimp with Soba noodles and Broccoli

source Proceed with Caution

Ingredients:

For the Shrimp

• 2 tablespoons vegetable oil (I used EVOO)
• 1 1/2 pounds of shrimp (21/25 count), peeled and deveined
• 1/4 teaspoon table salt
• 1/4 teaspoon ground red pepper flakes
• 1/8 teaspoon granulated sugar

For the Sauce

• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons soy sauce
• 2 teaspoons fresh grated ginger
• 2 teaspoons water
• 2 scallions, sliced thin

8-12 ounces of Soba noodles, cooked and drained

2 cups of broccoli

Directions:

1. Combine sauce ingredients in a small bowl and mix well. (Double if pairing with noodles)
2. Heat 1 tablespoon oil in a skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper, and sugar together in a bowl. Add half the shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; Using tongs, flip shrimp and toss until all but very center of shrimp is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining oil and shrimp. After second batch has stood off heat, return first batch to skillet along with sauce mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.
3. Add cooked soba noodles and broccoli along with remaining sauce. Toss to combine, then serve.

Verdict:

We absolutely loved this recipe. The flavor was wonderful. On top of that it was exceptionally easy to make. Plus these are ingredients we usually have in the house. Definitely getting added to the recipe rotation.

Recipe 2

Kung Pao Shrimp

source Men's Health Magazine

Ingredients:

• 1 tablespoon low-sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 5 small dried chillies or 1 teaspoon red chili flakes (I only used 1/2 tsp., but I don't like it too hot)
• 6 scallions chopped, save the greens for garnish
• 2 cloves garlic, minced
• 1 1/2 teaspoon fresh grated ginger
• 1 large red pepper, seeded and chopped
• 1 pound medium to large shrimp, peeled and deveined
• 1/2 cup roasted, unsalted peanuts. plus more chopped for garnish

Directions:

1. Combine soy sauce, orange juice, vinegar, cornstarch, and sugar in bowl. Set aside.
2. Place a wok or large pan over high heat and add oil. When oil is lightly smoking, toss in chillies, scallion whites, garlic, and ginger.
3. Stir-fry for 30 seconds, until fragrant, but not browned or burnt. Add bell peppers and cook for another minute, stirring constantly with spatula. Then add shrimp and peanuts, and cook until shrimp turns pink, about 3 minutes.
4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around shrimp and vegetables, about 30 seconds.
5. Serve over a scoop of brown rice, sprinkled with chopped scallion tops and peanuts.

Verdict:

Another yummy dish. This one was selected by the Hubs and we both loved it. Very easy to make and we love the flavors. Also uses ingredients we have in the house regularly. I did add some (did not measure) hoisin sauce because we like the sweeter flavor.

#22: Make 10 New Recipes

I made another great recipe from the food blog The Way the Cookie Crumbles. This time it was a wonderful, flavorful pasta. Honestly, I cannot go wrong with selections from this blog. If you are in need of ideas make sure you check it out.

Taco Pasta Salad (serves 8-10)
source The Way the Cookie Crumbles

Ingredients:

• 1 pound wagon wheel pasta (I used whole wheat bowtie pasta)
  
• salt


• 1 (10-ounce) package frozen corn (organic)


• 1½ cups salsa (organic)


• 1 (15-ounce) can black beans, drained and rinsed (organic)


• 2 medium tomatoes, diced


• ½ cup chopped fresh cilantro


• 8 ounces (2 cups) shredded cheddar cheese


• 3-4 tablespoons lime juice


• 1 large (or 2 small) avocado, peeled, seeded, and diced


• 1 tablespoon cumin


• 2 teaspoon chili powder


• ¼ teaspoon freshly ground pepper


• 2 garlic cloves, minced


• ¼ cup olive oil
  

Directions:

Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to the package directions. Drain; stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, then add the beans, tomatoes, cilantro, and cheese.

Squeeze the lime juice into a small bowl and add the avocado; stir to coat the avocado. Remove the avocado from the lime juice and stir it into the pasta mixture. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil. Stir the dressing into the salad. Serve immediately or chill for up to 1 day (longer if you don’t add the avocado).

Verdict:

OMG. This was so good. I am really thankful to because I did not pay attention to how much this made. If the Hubs didn't like it, there was no way I would have been able to eat it all by myself. But that did not happen. He loved it and I did too. It was so much I was going to take some to my mom so it would not go bad. But I never got a chance. The Hubs was eating the leftovers everyday. That never happens. It was so good I have already given the recipe to 6 other people (I did not take credit for this recipe). One person already tried it and they loved it as well. You will not regret making this wonderful meal.

#22: Make 10 New Recipes

Marinated Pan-Fried Salmon

source Jenn Cuisine

I think this is the first recipe I have made from Jenn Cuisine. I love her blog, but sometimes her recipes seem a little out of my league. But, I kept looking at this recipe for weeks and finally decided to try it.

Ingredients:

• 1/4 cup tamari soy sauce
• 1/4 cup sweet chile sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons minced chives
• 2 salmon fillets
• 2 tablespoons canola oil (I used extra virgin olive oil)

Directions:

In a bowl whisk together the marinade ingredients, then pour into a sealable plastic bag. Add salmon fillets to bag. Squeeze out all air and seal the bag. Push the marinade around to cover both fillets.

Let marinate for 20 minutes.

Heat skillet on medium-high heat. Add vegetable oil to pan. Cook fillets a couple of minutes on each side, until done to your satisfaction. (I like mine cooked all the way through, some like a little pink in the middle). The marinade will caramelize will cooking.

Serve on top of a bed of lettuce, or accompany with your favorite veggies.

Verdict: This was delicious. I don't cook with sesame that often, so when the Hubs walked in the door and smelled the marinade he says what is that weird smell? I was thinking, great. Waste of my time. But, it wasn't. We both loved this recipe. In fact, I am making this again tonight and I will be doing probably 6 fillets. So definitely getting added to the list of recipes.

Hope you enjoy this recipe too.

Side note: I also cooked some rice to go with this and it was great.

Other blog plug... I started a new blog about going green. I hope you all will check it out. Journey to Green.

#22: Make 10 New Recipes

Salmon Pesto Pasta

source The Way the Cookie Crumbles

Since we enjoyed the last recipe I got from this blog, I wasted no time in trying another. And it looked pretty easy to make.

• 8 ounces pasta (I used penne)
• 12 ounces salmon
• salt and pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 5 ounces evaporated milk
• 1/2 cup pesto (recipe below)
• grated Parmesan, for serving

1. Bring a large pot of water to boil. When water is boiling, add a teaspoon of salt and the pasta; stir to separate. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to 1/4 cup. Add cooked pasta to pot and stir to combine.
2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and if firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.
3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan cheese.

Pesto

For my recipe I used prepared pesto. My feeling is that until I know the recipe is good, I do not want to spend too much time on it. So if this is added into the rotation, I may decide to make pesto from scratch. Until then, that's ok. Plus I do not have a food processor. I could probably use a blender though. But for those that choose to here is how you do it.

Makes 1/2 cup

• 1/4 cup pine nuts toasted
• 5 medium cloves garlic, unpeeled
• 2 cups packed fresh basil leaves, rinsed thoroughly
• 2 tablespoons fresh parsley leaves, Italian (optional)
• 1/4 cup extra-virgin olive oil
• pinch of salt
• 1/4 cup (1/2 ounce) finely grated Parmesan cheese

1. Toast pine nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor fitted with steel blade.
2. Add the unpeeled garlic to empty skillet and toast until fragrant, shaking the pan occasionally, and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor bowl.
3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
4. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down with flexible spatula.
5. Transfer mixture to small bowl, stir in cheese and adjust salt. (Can be covered with a sheet of plastic wrap and placed directly over the surface or filmed with oil and refrigerated up to 5 days.)

Notes: I used a pound of salmon. We really like salmon, so the more the better. As mentioned above, I used prepared pesto. Oh, and I always add more cheese than the recipe says. I just can't get enough of it.

Verdict: Well, this recipe combined all things that I love, pasta, pesto, and salmon...oh, and don't forget cheese. So off the bat I knew it was going to be yummy. And it was. Now we will just have to see how the Hubs feels about it.

The Hubs' Verdict: He loved it too. Yeah. We actually were fighting over who got the leftovers. I definitely will be making this again...very soon.

#22: 10 New Recipes

Whole Wheat Pasta with Greens, Beans, Tomatoes, and Garlic Chips

source The Way the Cookie Crumbles

Before I get started on the recipe, I am a messy cook. OMG, it is ridiculous. I make the biggest messes. Food is dropped on the stove, the counters, the floor, everywhere. I usually have to sweep the floor after cooking. I think part of the reason is my novice kitchen, but that is another issue.

So on to the recipe. And this was adapted from Cooks Illustrated, which is obviously for more skilled chefs than I, but it has garlic in the title so it is worth trying.

• 3 tablespoons olive oil
• 8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through a garlic press (1 tablespoon) Example 1: sophistication, garlic press really
• Table salt
• 1 medium onion, diced small (about 1 cup)
• 1/2 teaspoon hot red pepper flakes
• 14 cups kale (loosely packed) or collard greens (1 to 1 1/2 pounds), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
• 1 1/2 cups low-sodium chicken broth
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 3/4 cup pitted kalamata olives, roughly chopped
• 13 1/4 ounces whole wheat spaghetti
• 2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
• ground black pepper

Directions

Heat oil and sliced garlic in 12-inch straight sided saute pan over medium-high heat. Cook, stirring and turning frequently, until golden brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel lined plate. Sprinkle lightly with salt. (Ok, really, am I supposed to know what kind of saute pan I have. And honestly does it really matter.)

Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

Add half of greens to pan; using tongs (which I do not have and realize I need), toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. (What does that mean?) Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans, olives, and tomatoes.

Meanwhile, bring 4 quarts water to boil in Dutch oven (what that what? can't you just use a pot? well I did and it worked fine.) over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of the liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately. (You should start the pasta at the beginning of preparation.)

Notes:

• I used spinach instead of kale or collards. I used 2 10 ounce packages of spinach. I don't know what it equaled loosely packed, but it is resulted in plenty of spinach for the recipe.
• I used vegetable broth instead of chicken.
• I used 28 ounces of 14 and I am glad I did. The Hubs always complains about pasta that is not "saucy" as he calls it. So hopefully this will be enough.
• I did not use the kalamata olives. I love them, but the Hubs is not a big fan, so to make it easy I left it out. I did not miss them in the recipe.
• I did not have to add any salt and pepper for taste in the end. It was full of flavor.

Verdict:

I loved this recipe. It was so yummy. The mixture of beans, spinach, tomatoes, and yum garlic was delicious. Add some Parmesan cheese and the garlic chips on top and this is a bomb diggity meal. I just hope the Hubs loves it as much because I definitely want to add this to our regular rotation. I am glad it was serve immediately because I was starving. Hopefully it will taste just as good heated up.

Updated with the Hubs' reaction: He loved it too. Yeah. He ate dinner after I did and I was sitting watching tv while he was eating. He was making all these sounds, like, mmm, mmm...so he must have thought it was good. Definitely adding this to the list of repeats.

#22: 10 New Recipes

Shrimp, Feta, and Fresh Herb Mac and Cheese

Source Annie's Eats

Ingredients

1 lb. rotini pasta (I used whole wheat)

1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired), tail removed

10 oz. feta cheese, crumbled and divided

zest of 1 lemon, divided

1/2 cup Panko breadcrumbs

2 tbsp. fresh parsley, chopped and divided

5 tbsp. butter, divided (I used unsalted)

4 tbsp. all-purpose flour (I used wheat)

3 cups milk (I used plain soy)

2 tbsp. fresh dill, chopped

8 oz. Gruyere cheese, shredded (about 2 cups)

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

Directions:

Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain well; set aside. Add raw shrimp to warm pasta and toss. The heat from the pasta will partially cook the shrimp.

Meanwhile, preheat oven to 400F. In a small bowl, combine a handful of feta, a pinch of lemon zest, panko, 2 tsp. of parsley, and 1 tbsp. of butter, melted. Toss with a fork to combine; set aside.

In a medium saucepan, melt remaining 4 tbsp. of butter over medium-high heat. Once butter is melted, whisk in flour to form a paste. Cook 1-2 minutes, whisking constantly, until golden brown. Whisk in milk. Continue to heat mixture, stirring frequently, until it bubbles and thickens, approximately 5 minutes. As soon as the sauce thickens, remove from heat, stir in remaining feta, Gruyere, remaining parsley, remaining lemon zest, dill, salt, and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

Transfer the mixture to a 2 1/2 - 3 quart baking dish. Sprinkle breadcrumb-feta mixture evenly over pasta. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from oven and allow to set for 5 minutes before serving.

Notes: In my opinion, zest of 1 lemon is too much. If I made this again I would use maybe 1/2 a lemon or less. And I like lemon. When I was mixing the cheese mixture with the pasta I added more milk. I would use 4 cups of milk instead of 3 for a more creamy mixture. I used jumbo shrimp (21-30 count) and did not cut in half. I wish I did. More shrimp would have been in each bite.

Verdict: It was good, not great. I think it had too much lemon. The Hubs enjoyed it more than I did, but he is not as picky of an eater as I am. I think I am going to take a break from new recipes for a while and focus on the ones I have made that we enjoyed.

#22: Make 10 New Recipes

Salmon Burgers with Cilantro Mayo

Source Annie's Eats

Ingredients:

1/2c red bell pepper diced (I used one whole pepper so a little more)

6 tbsp. panko bread crumbs

1 garlic clove, minced

1lb. salmon fillets, skinned, boned and finely chopped (wild Alaskan is best!)

1 large egg white, lightly beaten

1 1/2 tsp. soy sauce

1 tsp. fresh lemon juice

1/4 tsp. salt

1-2 tbsp. vegetable or canola oil (I used EVOO)

For the cilantro mayo:

1 garlic clove, chopped

1/2c mayo

1/2c cilantro

dash of cayenne pepper

squeeze of lemon juice

For serving:

burger buns

green lettuce

sliced red onion

sliced tomatoes

Directions:

In a medium mixing bowl, combine the diced bell pepper, panko, garlic, and salmon. In a small bowl combine the egg white, soy sauce, lemon juice, and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into four equal sized patties.

To make the cilantro mayo, combine all the ingredients in the bowl of a food processor. Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil. Heat over medium-high heat until hot. Cook the patties about 5 minutes per side, until cooked throughout.

Place the burgers on the buns, spreading one side of the bun with cilantro mayo. Top as desired with lettuce, onion, and tomato.

NOTES:

I forgot to get cilantro, but I had some dill. So I made dill mayo instead.

I toasted the burger buns and that was a nice touch.

I used the wrong type of spatula at first and two of the patties fell apart a little. But once I figured it out I got 2 nicely made patties.

VERDICT:

Delicious. We both loved this meal and it will definitely be made again and again.

Some of the comments made by the Hubs: "Best meal I ever made. He could eat this every week. He would go to a restaurant and love to have this meal." I must say that made me feel pretty good. This recipe is very easy to make and these are ingredients we have in the house anyway, so definitely a go to for us.

I tried to take pictures, but I need to work on that skill.

For the rest of my 101 in 1001, look here.

Evelyn's Favorite Pasta

This is not a new recipe for me, but I have now made it twice and the Hubs and I love it. It is the only vegetarian meal that the Hubs doesn't say "If this had meat...".

Evelyn's Favorite Pasta

source Proceed with Caution

1/4c EVOO (extra virgin olive oil)

3 cloves garlic, minced, pressed, or grated (I did minced)

salt and pepper

2 Chinese eggplants (I used 1 large eggplant)

1 large head of broccoli

1 can artichoke hearts, halved or quartered

15 cherry tomatoes, halved

1/3c pine nuts

1/4c kalamata olives, pitted and sliced

1/3c freshly grated Parmesan cheese (low fat to make it healthier)

1/3c prepared pesto

8-12oz penne pasta (I used Barilla Plus Wheat) (I used the entire box)

handful of fresh basil, cut into a chiffonade

Directions:

Remove the ends from the eggplant. Slice long ways, in thirds, and lay on a cutting board. Heavily salt cut sides of eggplant, cover with paper towel and then another cutting board. Place a weight on top of the board. Let stand for 30 minutes, then rinse eggplant well and cut into 2 inch long pieces.

**NOTE** I do not have 2 cutting boards (I have a beginner's kitchen). So I used plates and for a weight I use cans of soup or beans or whatever and cover the entire plate.

Meanwhile, preheat the oven to 425 degrees F. When the eggplant is ready and chopped, place in a large bowl. Add chopped broccoli, artichokes, and tomatoes. Combine garlic and EVOO in a small bowl with about 1 tsp. salt and 1/2 tsp. pepper; mix well. Add EVOO mixture to the vegetables and toss to coat. Spread on a baking sheet lined with foil and sprayed with olive oil. Roast vegetables for about 25 minutes.

Meanwhile, start heating water for the pasta in a large pot. Heat a small saute pan over medium heat, and add pine nuts. Heat for a few minutes, tossing frequently, until nuts are lightly toasted, then set aside. When the pasta water has come to a boil, salt generously and add the pasta. Cook according to box instructions.

When the pasta is done, drain and add to a large bowl. Add roasted vegetables, kalamata olives, cheese, pesto, and toss to combine. Serve and garnish with toasted pine nuts and basil.

This recipe is so good. It has a hearty texture (which I believe is why the Hubs doesn't miss meat). This recipe was enough for dinner that night, lunch at work 2 days for me, and dinner another night. That is a lot.

One thing I will say is this is not a week night dinner for me. It doesn't take THAT long, but it is a little long for me. I definitely want this to be a meal I make at least once a month.

Just righting this entry makes me want to make it again. It is that good.

#22: Make 10 New Recipes

I am on a roll right now with cooking, well for me anyway. Two weeks in a row, that is a roll for me. Ha ha. So tonight I turned to my Food Network recipe box once again. This time a Giada DeLaurentis creation.

Fusilli with Spinach and Asiago Cheese

Ingredients

1 lb. fusilli pasta

1/4 c. olive oil

1 garlic clove, minced

1 (9-oz) bag of fresh spinach, roughly chopped

8 oz (1/2 pint) cherry tomatoes, halved

1 c. Asiago cheese, grated

1/2 Parmesan cheese, grated

1 tsp. salt

3/4 tsp. freshly ground black pepper

Directions

Bring a large pot of salted water to a rapid boil over high heat. Add the pasta and cook until tender but slightly firm to the bite (8-10 minutes). Drain pasta reserving 1/2 c. of cooking liquid.

Meanwhile, warm olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant (2 minutes). Add the spinach and tomatoes and cook until the spinach wilts (2 more minutes). Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Notes: I used mini fusilli because it was all I could find and it was not wheat. I have not had regular pasta in a while. I used organic spinach (one of the dirty dozen). I used Romano cheese instead of Parmesan because that is what I had. I also added a little more salt for taste at the end. Just a pinch.

Verdict: Yummy. I had to reheat it because the Hubs got home about an hour after he said he was. But I will definitely be making this again. Also next time I will add more tomatoes. I was thinking about it when I was cutting them, but decided to follow the recipe. Next time I will use the entire pint.

#22: Make 10 new recipes

Shrimp Scampi with Linguini

taken from the Food Nework recipe courtesy of Tyler Florence

I love seafood and I love easy recipes. Something about spring has brought me back to life. While I do not love cooking I just feel like doing things in general. So for dinner I decided to pull open my Food Network recipe box and try something new. Hopefully this will be as successful as my last new recipe. I want to have a couple of easy go-to recipes in my arsenal.

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

My edits:

I used whole wheat linguini and I forgot to get some parsley so I just used some dried. I also followed the pasta instructions on the box because I knew the Hubs would complain about al dente pasta.

The verdict: It was good. When something does not taste as great as I thought it would, I have no idea where i went wrong. Was it the wine I chose? Did I cook it too long or not enough? I know one thing, I had leftovers and it tasted better to me than it did after it was immediately cooked. So maybe the flavors needed to settle. I know I will make the shrimp scampi again because that was delicious and flavorful.

To check out the rest of my 101 in 1001 click here.

I didn't even know I had a...

CROCK POT.

How long have I had one?? No idea. I think my mother-in-law got it for us when we moved in, so that would be 2007. Yeah, that long ago. I was recently telling the Hubs that I wanted to get one so we could start having more home cooked meals. And everyone was telling me how easy it was. I was about to go buy one. Then I come home the other day and apparently the Hubs found it in the closet. Then he asks if I knew it was there. Um, no. So I am off to find some recipes.

Another great thing is I have been wanting to get away from canned beans. I have been reading that a great way to cook dried beans is in the crock pot and then freezing them. So yeah, I am excited. On my way to being a domestic wife...well, maybe.

#22: Make 10 New Recipes

It has been a couple of months since I started my 101 tasks and this is the first new recipe I have made. I have been cooking, occasionally, but nothing new. So last night the Hubs says that he wants some stir-fry. I have never made it before and was just winging it. No recipe to follow or anything. Definitely not my normal style, but I think I was creative and it tasted good, according to the Hubs. I was not hungry, so I did not eat any. It smelled very good though. Basically I just used what we had in the house. And I did not measure anything.

Shrimp Stir-fry

Ingredients:

organic carrots
yellow pepper
frozen broccoli
frozen green beans
frozen organic corn
garlic
large frozen shrimp
olive oil
organic vegetable broth
rice
salt and pepper

Since the carrots were fresh, I cut those up and sauteed them in some olive oil and minced garlic cloves. I let that go for a couple of minutes. Then I added the chopped yellow pepper. I added the broccoli, green beans, and corn and let that cook for a while. After that cooked for a couple of minutes, I added the shrimp. I added the vegetable broth and let it simmer. I added salt and pepper to taste. Then I made some basic white rice. Put the stir-fry on top and Voila! a good dinner. Very simple, healthy, and yummy. I must say I am impressed with myself and will be adding this to my list of future dinners.

I hope this makes the Hubs realize that if he TELLS me what he wants to eat I will cook it and generally with decent results. I am just terrible at meal planning.


To check out the rest of my 101 in 1001 look here: My List

Recipe of the Week - Cheddar Corn Chowder

It's that time again. Recipe of the Week. I have to admit I am starting to like cooking these recipes. Well, I guess that is if the Hubs like them. But so far I have had only one fail. So far, so good.

This week I decided to make corn chowder. Perfect for tonight because it is rainy outside. So nothing like a good, hearty chowder. The smell is amazing. I am actually still in the process of cooking. Right now I am letting the potatoes get tender.

I got the recipe from Proceed with Caution. You can probably see that I LOVE this blog. I did modify it a little, making it vegetarian.

Cheddar Corn Chowder

2 Tablespoons good olive oil (I don't know what that means, just used what I had)
1 1/2 cups chopped yellow onions (1 large onion) - (I only used 1 cup, not big on onions)
1/4 cup flour (I used whole wheat)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric (I didn't have this so I left it out)
1/2 teaspoon Old Bay seasoning
3 cups chicken stock (I used vegetable stock and used 3.5 cups)
3 cups medium-diced white boiling potatoes, unpeeled (1 pounds) (I used 4 cups)
5 cups corn kernels, fresh (5 ears) or frozen (1.5 pounds) (I used 2 lbs. of frozen organic corn)
1/2 cup 2% milk (I used plain soy milk)
2 ounces sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, heat the olive oil. Reduce the heat to medium, add the onions and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, old bay and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender (it may take longer, I just let them simmer).

If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the milk and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

Note: After I added the corn I decided to add some more vegetable stock. So I used a total of 4 cups of vegetable stock. I also added some extra Old Bay, salt, and pepper for the added ingredients. Also the Hubs is going to add some chicken strips to his, so he will have chicken and corn chowder.

And the verdict is....Yummy.

If I make this again i would add more vegetables, celery, carrots, red pepper maybe. It would give more flavor.

Recipe of the Week - Sea Scallops

The Hubs has tried several times to make scallops and the results have been....well, not good. He had given up on them. So the last time we went to the wharf we got a pound of scallops for me to give it a go.

I got the recipe from the Food Network.

16 medium diver scallops, cleaned
1/8 cup extra-virgin olive oil, plus more for searing
2 teaspoons minced garlic
1 tablespoon finely chopped thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups field greens

In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes.

Heat enough olive oil to lightly coat the bottom of a medium saute pan over medium-high heat. Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side. Remove from the heat and place 4 scallops around a mound of greens. Repeat.

I did not use the field greens and just made the scallops.

I figured out what the Hubs was doing wrong each time he made scallops. He was using waaaay too much oil, well in his case butter. (I am trying to get him out of that unhealthy habit).

If I made this recipe again I would not add the salt, but other than that they were very good. Yeah, because we both love scallops.

Recipe of the Week - Black Bean Enchiladas

So last weeks recipe was a fail, for the Hubs anyway. I liked it and ate leftovers a couple of times. So this week I was trying to be positive and continue on with my quest in becoming a domestic goddess. A healthy one at that.

I found this recipe on Annie Eats and modified it a little.

Here is my adapted recipe.

Black Bean Enchiladas

For Black Bean filling:

• 2 cans organic black beans, rinsed and drained


• 1 tsp. EVOO


• 1/4 c. chopped onions (I am not an onion person)


• 4 cloves garlic, minced


• 1 1/2 c. corn kernels (I wanted to use the whole can)


• 1 c. pico de Gallo (recipe below)


• 2 tsp. ground cumin


• 1 tsp. chili powder


• 1 c . Reduced Fat Mexican Cheese

Side Note: Tasted the filling and it is so freakin good. If the Hubs doesn't like this something is wrong with him.

For the enchiladas:

• Black Bean filling (from above)


• 6-8 Whole Wheat tortillas


• Enchilada sauce (recipe below)

Directions:

To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, pico de Gallo, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese. Stir until cheese is melted.

Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

Recipe for Pico de Gallo (adapted from Proceed with Caution):

• 5 plum tomatoes, diced


• 6-oz. of pickled jalapenos (I didn't use the whole can, I thought it might be too hot for us.)


• 1/4 of a sweet onion (Again, not an onion person.)


• 1 to 1.5 c fresh cilantro


• 1 to 2 avocados


• juice of 4 limes

Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes.

Side Note: Can I tell you this is so good. And there was some left over. Future plans for this, whole wheat tortilla chips. Yum!

Also in an attempt to be more healthy I made my own enchilada sauce. I got the recipe from here. Of course I modified it a little, trying to be more healthy.

Easy Enchilada Sauce

• 3 tsp. EVOO


• 1 tbsp. whole wheat flour


• 1/4 c. chili powder


• 2 c. organic vegetable stock


• 10-oz. tomato paste


• 1 tsp. dried oregano


• 1 tsp. ground cumin

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

And the verdict is...Pass. The Hubs loved it. He said it was the best meal I have ever made. So for new recipes my record is 2-1. I will definitely be making this meal again. Now to find my recipe for next week...

Recipe of the Week - Fail

So this week I tried something new. Butternut Squash and Vanilla Risotto that I got from here. I have never had or made risotto before so I was not sure how it would taste, but it looked good and I was willing to try it. All I knew was that it was similar to rice and they made it on every episode of Hell's Kitchen this year.

Now I think I cooked it the appropriate amount of time, but it was a little firm. I cooked it longer, but it was still firm. That is what is in the directions (tender, but firm), but the Hubs said it tasted like it was not done. To me it was the same texture and firmness as rice you get at Chinese restaurants.

As you can see from the title, it was a fail. I personally did not think it was bad (believe me I have no issue saying something I made was nasty). On the other hand, the Hubs did not even give it a try. Well ok, he took a bite out of what was in the pan and decided he was going to eat something else for dinner.

I will admit, I was a little pissed. It is fine with me if he does not like something, but he did not even try it. He has never had risotto either, so I told him it was similar to rice, but I guess he wanted it to taste like rice. Whatever. So from now on I will stick to ingredients he has had before because obviously he is not into experimenting. Guess there is no point in me trying quinoa or bulgur. Guess I will stick to making pasta dishes.

Recipe of the Week- FAIL. Better luck next week.

Recipe of the Week

Well this week I did not make anything special, but I wanted to make sure that I cooked something this week. So I made some baked salmon, baked potatoes, and asparagus. Yes, I know not exciting in any way. Not as good as what I made last week in any way. But I am going to find something good for next week. Then we will see if the Hubs like it.

Recipe of the Week

This is my first week of "Make a New Recipe a Week". Today I made Evelyn's Favorite Pasta. I got it from here. Apparently it is a take on a recipe from the Cheesecake Factory. I have never had it there, but this recipe is very good. And on top of that it is healthy. The real test is whether or not the Hubs likes it. He is not that picky so if I like it he should. And the verdict is...YES! Now the quest to look for the recipe for next week.