Cooking with Eowyn

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I have definitely lost some of my enthusiasm for cooking. I still like eating actual meals instead of pasta and frozen pizza all the time, and I like the feeling of accomplishment when I make something that actually tastes good. But the novelty has worn off, and all the recipes I look at are starting to sound the same. So let's play a game. Post your favorite foods or meals and we'll see if any of them inspire me. It'll be like drabble prompts, but with food.

Anyway, the other night I did try a new stir fry which was simple and delicious - Honey Walnut Shrimp. I started with this recipe and made some modifications. I used 12 oz. of shrimp, 1 cup of carrots, 2 cups of sugar snap peas (I don't like zucchini), and maybe a 1/4 cup of walnuts, which made about 2 servings. I also ended up adding extra honey (maybe another tablespoon?) when it was in the pan because all I could taste was the soy sauce. I probably could've added even a little bit more, but it still tasted good as is. I served it over rice.

Comments

Since we're talking shrimp...

[petzipellepingo.livejournal.com]

Shrimp Creole


3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into 1/2-inch dice
1/2 green bell pepper, cut into 1/2-inch dice
2 tablespoons olive oil
2 cups chicken broth
a 28-ounce can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 1/2 pounds large shrimp (about 32), shelled and deveined

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.

Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine


http://www.epicurious.com/recipes/food/views/Shrimp-Creole-14653#ixzz0sdvAYaaA

Re: Since we're talking shrimp...

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Oooh, sounds good. That seems like it would make a lot, though. How many servings?

Re: Since we're talking shrimp...

[petzipellepingo.livejournal.com]

At least four generous ones.

Re: Since we're talking shrimp...

[harsens-rob.livejournal.com]

I'm right there with you when it comes to everything starting to sound the same....

It doesn't help when my KRAFT mags (which are there to promote Kraft products, so I won't hold it against them) has "recipes" like:

Cheeseburgers:

Take hamburger, pressed into patties.
Throw on grill or in oven at (blah, blah - cooking temp & time)
Put on your choice of KRAFT SINGLES, and melt
Place on Bun when Cheese is Melted... add tomatoes, lettuce and onion, if desired.


Wow! THANK YOU - because I NEVER, EVER would have come up with that on my own ... because I'm effing stupid and near brain-dead.

Re: Since we're talking shrimp...

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Um. That is not a recipe, lol. I can sometimes find good recipes on the packages of stuff, but I usually steer clear of "brand name" recipes - they tend to be... obvious, especially when it's a brand that sells mostly processed food.

Re: Since we're talking shrimp...

[harsens-rob.livejournal.com]

My Honey - the endearment, not the condiment - is effing great when it comes to walking into the kitchen, looking at disparate ingredients and whipping up something out of nothing.

He really missed his calling.

Alas, he's in TN, so while I can cook - I'll probably just be eating hotdogs and sandwiches. Or, I mean I'll be trying these "recipe":

Open package of hotdogs.
Put two on a plate.
Microwave for 1 minute, 45 seconds
Place hotdog on in hotdog bun (be careful - will be HOT)
Squirt yellow mustard and ketchup liberally over hotdog.
Fiddle with TV Remote so that hotdogs will cool slightly.
Stuff in face.

Take THAT, Rachel Ray!

Re: Since we're talking shrimp...

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looking at disparate ingredients and whipping up something out of nothing.

I am envious of people who can do that. My parents cook like that, but apparently it didn't get passed on.

Do you have a toaster oven? I haven't tried it, but I've been told that if you cook hot dogs in the toaster oven, it tastes just like grilled.

Re: Since we're talking shrimp...

[harsens-rob.livejournal.com]

I had one at one time - but I don't know what happened to it. It was some cheap model that rarely ever worked right (one time you'd have undercooked meat - the next time at the same temperature, it would suddenly blacken for you). It would not surprise me if it made its way out to the trash when my back was turned.

[rahirah]

I haven't tried this yet, but i thought of it the other day: peel, core and slice up two or three apples. Wrap the apple slices in thinly sliced ham, and bake until apple is soft. (I'm guessing around half an hour, but since I haven't actually tried this yet, that's only a guess.) Just before you take the apples aout of the oven, crumble blue cheese over them & bake for a minute or two longer (until cheese melts a little, but not too much.)

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Yum!