This was my Thanksgiving……
garlic, olive oil & crushed red pepper
It wasn’t anything too fancy. Eye of round roast, some sauces and some roasted vegetables. No there wasn’t turkey. Yes there were pumpkin pies and sweet potato pies.
3 of them.
And 2 of us.
That’s what Thanksgiving is about, right?
Anyway, also at our Thanksgiving table were (not pictured) macaroni & cheese, mulled bourbon and Hawaiian rolls.
I know, I know, I totally could have made my own rolls, or biscuits or cornbread. What would Martha, say? Well, some people can’t let go of canned cranberry but here’s my truth: I can’t quit those delicious King’s Hawaiian rolls. So sweet, so good.
P.S. Can you believe Thanksgiving was only a week ago????
Veracruz style shrimp over quinoa is/was for dinner! Yum, right?
First things first…what or where is Veracruz? It’s a coastal state in Mexico. Naturally cuisine from coastal areas involve seafood. I used jumbo shrimp. Then add all of those delicious Mexican flavors like dried oregano, cilantro, and jalapeños. That’s not all folks! Add some bell pepper, tomatoes, lemon (of course), spicy paprika, salt and pepper and done! It’s a somewhat spicy dish balanced by sweetness from the slowly softened bell pepper and shrimp goodness. Then there’s the tart acid from lemon zest and juice and tomatoes. Drool. Oh yeah, I served it on top of quinoa with a side of crusty wheat French bread. Why quinoa? Well I usually serve it on white rice but quinoa is healthier and more complex. Other options? I thought about cous-cous or brown rice. All worthy options! Drool again.
I know this is lengthy but let me tell you very quickly why I made this. I made this because I’m currently operating on one and a half legs. Figuratively not literally. Aaand, my dear dear Justin has waited on me hand and foot for these past two weeks(again figuratively). I was operating on one leg for awhile so I asked him, “when I can actually move again, what do you want me to cook for you?”
“Veracruz style shrimp!” he responded without hesitation
This was the first meal I ever cooked him about 6 and a half years ago. Ah, memories. Anyway, thank you for everything Justin. I love you more than I love this meal.
No salt added Diced tomatoes
No salt added Tomato sauce
Variety of bell peppers
Cilantro for garnish
Salt and pepper
Soften bell peppers, onions, garlic and crushes chili. Season with all spices to taste. Add lemon zest, juice, tomato sauce and dices tomatoes. Bring to boil, reduce to simmer. After about 20 minutes nestle in shrimp for about 5-10 minutes with heat on low.
Serve on fluffy quinoa with some cilantro on top, and crusty bread on side!
Have you ever eaten a warm tortilla with butter? If not, then you need to get on that. If so, then you and I should get together and talk about how good they are. It is seriously one of the most delicious things ever! But I’m not talking about store bought tortillas. I’m talking about homemade-right-off-the-comal (grill) tortillas. For serious.
So Justin and I made tortillas and Jamaica (huh-my-kuh, the agua fresca not the country). I made the dough, he rolled them. He boiled water, I steeped the hibiscus flowers and stirred. Then, we ate warm tortillas with butter and drank ice cold Jamaica. Movies should definitely be made about moments like this.
Combine flour and salt. Cut in a few tablespoons of cold butter to about 2 cups of flour mix until it resembles cornmeal.
Make a well in flour mix and add 1/4 cup of warm water and work it into the flour mix until it comes together (you may have to keep adding tablespoons of water until you reach correct consistency). It shouldn’t be too sticky or dry.
Let it rest for a few then make equal sized dough balls. Let it rest again. Now roll out the tortillas, cook on a flat grill until done.
I apologize for the crappy instructions. My mom told me to just feel it out so that’s what I’ve done.
For the Jamaica, buy some hibiscus flowers and brew it like you brew other tea. Or just google it.
What’s for dinner? Rice noodle soup/ Vietnamese pho is for dinner! ( I put a slash on that because I know it wasn’t 100% authentic pho). So lately I’ve been wanting to eat foods that excite my palate and I’ve been wanting to cook food that is a little out of my repertoire. Apparently I was cooking pasta too much because every time pasta was mentioned around Justin he made a bleh face. You know, the same kind of face kids make on commercials when they have to eat vegetables and instead really just want gogurt or goober.
I really credit this dish to rice noodles. I threw in some broth, scallions, garlic, Ginger, citrus, carrots , shitaki mushrooms, bok Choy, and bada-bing bada-boom! The rice noodles just sucked up all of the delicious and fragrant broth! It was light, comforting,and flavorful! Oh yeah, and cheap! Those noodles are under $2 and come with three batches.
So there you have it…my answer to rain in june. Cause really, it’s still raining?? El niño? La Nina? Global warming???