Lemon Garlic Pasta with Shrimp and Veggies
May 24th, 2012 § Leave a Comment
Going to the grocery store hungry. Always a mistake. Needless to say my fridge is full of food I need to use up before we head out for Memorial Day weekend. This was a simple, fairly quick dinner that was a result of throwing things together.
I think my favorite part of this dish is the toasty little garlic chips. They are not required, and it will still be delicious without them, but man are they delicious surprises every time you crunch into one!
My next task is to clean out the freezer…by eating everything in it. We are going to the Gulf to go deep sea fishing this weekend, and I desperately need to clear some room for delicious fresh fish. 36 hours to finish everything in my freezer and fridge? Sounds like a challenge… « Read the rest of this entry »
Colorful Spicy Cabbage Peanut Salad
May 21st, 2012 § Leave a Comment
I’ve made this a few times, and each time I gobble it up faster than I can take a picture of it. Whenever I make it for parties, I somehow end up never taking a full bowlful….
I usually try to make our salads colorful, since its supposed to give you a wide range of nutrients that way, but I realized lately we don’t eat a lot of purple. I bought a head of purple cabbage a week ago and had yet to use it. Since I didn’t use it for regular salads last week, I decided to make this delicious concoction today.
Since cabbage has a stronger taste, I would recommend shredding it pretty fine- or buying the bagged kind you can use to make cole slaw. I was a little lazier today and just sliced it with a knife; the thicker pieces don’t absorb the delicious dressing as well.
I got this recipe from here, but I changed the veggies around a little based on what I had in the fridge. Feel free to change the ingredients around as well. « Read the rest of this entry »
Homemade White Sandwich Bread
May 16th, 2012 § Leave a Comment
Never going back to store bought again. Well, never say never. But the homemade stuff is sooo much better. And really, you only need to put in the effort on one day and then you have bread for a week.
As I said in this post, it’s really not that hard to make bread. Time consuming, yes, but most of it is not active time. I wanted to try this out first with regular white flour, and then work my way up to experimenting with wheat. This recipe is still really good if you use 3 cups white/bread and 2.5 cups whole wheat (I used white wheat). I like the taste of wheat bread better, Andrew likes white, so I’m trying to experiment to find one we both like.
This recipe makes 2 loaves. I am trying to figure out how to keep them both fresh for the longest. At first, I would freeze one loaf unbaked. But it didn’t seem to bake as well. Last time, I baked both but froze one. When I find the perfect combination, I will definitely let you know.
We use this bread for both snacking and sandwiches. I just cut it as we need it, since I think it stays fresher that way. It is AWESOME hot out of the oven with butter. We also will reheat it in the toaster oven and it’s almost as good as new. « Read the rest of this entry »
