This meal got rave reviews and is really easy (with some planning). Great meal to impress company. I'll have to make this for the next family reunion. Sorry no pictures - click on the links.
Tacos:
Carnitas
http://www.epicurious.com/recipes/food/views/Slow-Cooked-Carnitas-Tacos-241855
(the key is not to add any liquid to the crock pot so it can cook in it's own fat as it renders)
Pico de Gallo salsa
http://en.wikibooks.org/wiki/Cookbook:Salsa_(Fermented)
Except I added some lime juice too. and I go easy on the chili peppers...
Corn Tortillas
http://www.cheeseslave.com/homemade-corn-tortillas-part-one/
Woot! made my own corn tortillas out of popcorn! (had to soak it in pickling lime) *** parchment paper if the key to rolling these out thin and them not sticking to anything
Side dish (or main dish):
Brazilian Butternut Squash Quibebe with Rice (I used tiny shrimp instead of chicken)
http://www.cynthiapresser.com/recipe-blog/main-dishes/chicken/325-butternut-squash-quibebe-with-chichen-and-coconut-milk-quibebe-com-frango-e-leite-de-coco
Friday, September 26, 2014
Sunday, September 14, 2014
Shrimp Scampi (with hidden veggies!)
This "Shrimp Scampi" Reminds me of an adult version of Mac and Cheese.
(Disclaimer: I usually cook by making up a recipe that is "based on a real recipe" or some hodge podge in my brain so I mostly cook by taste and smell using ethnic flavors as my guidelines and this is my attempt to start writing some down for those times when I fall in a rut)
Step 1: Puree a bunch of random veggies together (and throw it in the freezer because you are going on vacation and don't know what else to do with everything)
-I used Potatoes, Green Beans, and Zucchini (seasoned with some bone broth, garlic, onions, salt probably)
It didn't go over well as baby food so I had to come up with another idea...
Step 2: Make the sauce
- Saute some shrimp with garlic and butter (whatever you want really)
- add maybe a cup of the veggie puree (if cooking for 2-3 people)
- season with some lemon juice, salt, pepper, "scampi seasoning blend"
- add some frozen peas and a little Parmesan cheese for good measure
- thicken the sauce if desired (I used a tablespoon of arrowroot powder)
Step 3: Mix in the noodles - linguine
It resulted in a really sticky/cheesy sauce without any cheese really. Yum!
... side note... I'm not a fan of freezing the DIY squeeze pouches (especially if your kid decides they don't like the flavor). It takes up too much room and is difficult to warm up. I would rather freeze the puree and warm it up separately and put it in the squeeze pouch before serving (faster, less mess than spoon feeding, plus kids gobble it up). I'm not sure if I would recommend taking the homemade ones on the go yet... only do flavors that are good cold and double bag it.
(Disclaimer: I usually cook by making up a recipe that is "based on a real recipe" or some hodge podge in my brain so I mostly cook by taste and smell using ethnic flavors as my guidelines and this is my attempt to start writing some down for those times when I fall in a rut)
Step 1: Puree a bunch of random veggies together (and throw it in the freezer because you are going on vacation and don't know what else to do with everything)
-I used Potatoes, Green Beans, and Zucchini (seasoned with some bone broth, garlic, onions, salt probably)
It didn't go over well as baby food so I had to come up with another idea...
Step 2: Make the sauce
- Saute some shrimp with garlic and butter (whatever you want really)
- add maybe a cup of the veggie puree (if cooking for 2-3 people)
- season with some lemon juice, salt, pepper, "scampi seasoning blend"
- add some frozen peas and a little Parmesan cheese for good measure
- thicken the sauce if desired (I used a tablespoon of arrowroot powder)
Step 3: Mix in the noodles - linguine
It resulted in a really sticky/cheesy sauce without any cheese really. Yum!
... side note... I'm not a fan of freezing the DIY squeeze pouches (especially if your kid decides they don't like the flavor). It takes up too much room and is difficult to warm up. I would rather freeze the puree and warm it up separately and put it in the squeeze pouch before serving (faster, less mess than spoon feeding, plus kids gobble it up). I'm not sure if I would recommend taking the homemade ones on the go yet... only do flavors that are good cold and double bag it.
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