I’m unexpectedly in Connecticut for a couple days to lend a shoulder to my best friend.  I believe there will be some wine and chocolate involved later tonight; those plus some vegetables would certainly comfort me.

When I arrived at my parents’ house, I discovered that they already had dinner plans at a restaurant, [...]]]> Happy Saturday, everyone!

I’m unexpectedly in Connecticut for a couple days to lend a shoulder to my best friend.  I believe there will be some wine and chocolate involved later tonight; those plus some vegetables would certainly comfort me.

When I arrived at my parents’ house, I discovered that they already had dinner plans at a restaurant, so I inquired about the vegetable quantity in their refrigerator.  My mom responded, ” Sorry, Les, we’re out of everything.  I think we might have some carrots.”

Then, I opened the fridge to find this:

Slim pickings, Mom.

With plenty of vegetables, a freezer full of shrimp, and a pantry stocked with spices from countries spanning the globe, I had everything necessary to make a mess of my mother’s beautifully massive kitchen.

mediterranean shrimp medley with quinoa (for two)

• 12 shrimp, peeled and deveined
• 1 T evoo, divided
• 1 clove garlic, minced
  
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 c eggplant, chopped
• 1 fresh tomato, chopped
• 1/2 c artichoke hearts
• 5 prunes, chopped

Heat 1/2 T oil over medium heat.  Add onion, sauté until soft.  Add garlic, sauté one minute.  Add pepper, eggplant, and prunes; sauté about 5 minutes.  Add tomato and artichoke hearts; sauté a couple more minutes, until everything has caramelized.

Remove vegetables from pan; add remaining oil.  Pan sear shrimp, about 3 minutes per side.

for the quinoa:

• 1 c water
• 1/2 c quinoa
  
• 1 t oregano
• 1 t basil
• 1 t marjoram
• couple pinches salt

Bring water to boil.  Add quinoa and spices; simmer, covered, 15 minutes.

Served alongside a romaine salad with hot peppers and olive oil.  It’s amazing that I created this out of a kitchen consisting only of carrots.

Since I’m off to offer an ear and some hugs, care to tell me what is comforting to you?

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Consequently, I am always happy to provide anyone and anything with a second (or third, fourth…) chance.

I’ve tried radishes [...]]]> As someone who is relatively shy, I never judge based on first impressions.  Upon first encountering someone, I spend more time listening than speaking, more time observing than acting.  Of course, over time, I open up.  

Consequently, I am always happy to provide anyone and anything with a second (or third, fourth…) chance.

I’ve tried radishes a few times.  They were always raw, and the flavor just didn’t sit well with me.  But I decided to buy some nonetheless, experiment with my oven, and give them another opportunity to impress me.  Tonight I sliced them up and roasted them for 30 minutes, hoping for success.

Along with the radishes, I roasted asparagus, then layered the vegetables on top of mustard greens, quinoa, and Trader Joe’s sweet and tangy almonds (these are like crack.  Not kidding).  Topped with a simple balsamic vinaigrette (olive oil, basamic vinegar, salt, pepper, ground mustard):

This was my first experience with mustard greens, which I randomly added to my grocery cart this week.  They were… pungent.  Of course, I’ll give them another shot, but I may need to mask the flavor a bit.  I think these are the first type of greens I haven’t instantly loved!

The radishes, on the other hand?  Completely delicious.  Second chances are always worthwhile.

Have you given any foods a second chance?

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Despite my adoration of fashion, my closet doesn’t often seen new items; instead, I’ve become skilled at reusing what I have, layering, twisting, and belting to create new looks from old pieces.  I won’t discard food until it is well past peak freshness (though I’ve usually devoured [...]]]> As a budget-conscious person, I hate to waste.  

Despite my adoration of fashion, my closet doesn’t often seen new items; instead, I’ve become skilled at reusing what I have, layering, twisting, and belting to create new looks from old pieces.  I won’t discard food until it is well past peak freshness (though I’ve usually devoured it before it can reach that point).  And I struggle to toss away items that appeal aesthetically, even if their conventional uses have long since passed

From the outside, it might appear unnecessarily stingy, but I like to think the tendency helps keep me green – and imaginative.

Empty truffle oil bottle, used as a reed dfifuser vase.

The dregs of cheap wine, plus leftover quinoa and a bit of parmesan make a great faux risotto.

Antique jewelry – instant recycling.

Empty tea box converted into a recipe box, should I ever choose to follow one.

Leftovers always make tasty, yet ugly, soups.

Thrifted clothing – unique and recycled.

Party finger foods one night; “side salad” the next.

What are the things you reuse the most?

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So, dinner tonight was very, very easy.

I started with half an avocado sprinkled with [...]]]> After my flavor extravaganza yesterday, I’ve craved simplicity all day today.  I like to enjoy both ends of the spectrum, and I’ve found that balancing them is key.  Each type of meal always allows me to appreciate the other a bit more.

So, dinner tonight was very, very easy.

I started with half an avocado sprinkled with sea salt and pepper.

And then had cold quinoa (I promise it’s under there) with loads of raw veggies.  

And I’m having this for dessert:

Tea, blueberries, and a spoonful of raw almond butter.  

Nothing fancy, no seasoning, no garnishes.  Just fresh, whole foods, just the way I like it.

Do you prefer your meals simple or elaborate?

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First, I chop up and [...]]]> When I grocery shop for the week, I usually have a basic idea of what I’m going to cook.  But inevitably, there will be a night in the week where I find myself staring into the fridge, desperately in need of an idea.  I’ve learned to attack with a no-fail plan:

First, I chop up and roast some vegetables:

Perfect for summer: eggplant, zucchini, summer squash, yellow pepper.

Meanwhile, pick a grain and a protein:

Tonight it was quinoa and chickpeas.  I like to cook my grains in vegetable broth or add a few splashes of wine for extra flavor.

I always add some green:

Layer it all on a plate, and garnish as you please!  Here I chose freshly ground black pepper and herbed goat cheese.

On a Friday night, I think this can be classified as “wine-sipping fuel.”  

What’s your go-to meal?

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