FoodFash

Adventure Begins in the Kitchen

Spaghetti? Sort Of…

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A few weeks ago, a friend suggested a spaghetti squash recipe she made post kicking butt at the Boston Marathon.  I raided her leftovers and knew I’d give it a shot.

After a weekend of birthday/mother’s day glutton, I was craving something veggieful.  And subbing a meal’s primary starch with a veggie?  Well, that sounded right about where I wanted to be.  I scribbled down the ingredients and B-lined it to the market on my way home from the office.

My excitement for the recipe grew as I realized my basket was only lacking two ingredients and I hadn’t yet left the produce department.  And feta and kalamatas?  I barely had to brush the processed aisles to scoop those up!
This dish was a delightful main course, but could also be served along side a lean meat for a more “complete” meal.

Side Note:  Tastes even better chilled the next day.

Quickie Lunch

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Meal satisfaction, for me, tends to come hand in hand with simplicity.  And uncoincidentally, my simple means faster and fresher.  Five ingredients or less is a good theory in my book.

This ‘five or less’-er lunch was protein packed and full of feel goodness.
– Turkey Breast, Thinly Sliced & Cooked
– Baby Spinach Leaves
– Shallots, Chopped
– Sunflower Seeds

Disaster Turned Delish

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Sometimes BIG mistakes turn into something good, or in this case, something tasty.  I fully intended on following a recipe for some sort of Thai-ish dish tonight, but between the lack of fresh herbs available and my recipe carrying phone dying at the store, I was forced to go impromptu.  Eek!!!

My brain is certainly equipped for a great deal of impromptu dishes, but Thai?  It most certainly is not.  And although I’m still not entirely sure how this disaster turned delish came to be, it did.

Prepare the noodles per the instructions on the package.  Throw the pepper, green onions, stir fry vegetables, shrimp, and peanuts in a non-stick pan over medium heat until everything is warm.  Whisk the sauce ingredients in a small bowl.  Add the noodles to the vegetables and stir until the noodles soften and are able to mix well with the vegetables.  Pour the sauce over the noodles and vegetables and stir over medium heat for 2-3 minutes.

1/2 Pack of Rice or Bean Vermicelli Noodles (3 oz.)
1 Pack of Fresh Stir Fry Vegetables – Steamed (12 oz)
1/2 Lb. Cooked Shrimp – Tails Removed
1 Serrano Pepper – Minced
1 Bunch of Green Onions – Sliced
1/4 Peanuts – Crushed

Sauce:
2 Tbsp Fish Sauce
2 Tbsp Roasted Red Chili Sauce
1 Tbsp Agave Nectar
1 Lime – Juiced

Mussel Mama

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I like mussels, and not just because they’re awesome, but because they force you to enjoy them.  Imagine the scarf action that would accompany a bowl of mussels sans shells.   You’d probably eat twice as many and enjoy them half as much.  Thankfully, shelled mussels give you the time to chew patiently between each perfectly rationed bite.

The simplicity of staple restaurant apps continues to surprise me.  Less than ten minutes of prep and even less time to cook – really??  The mussels were just about ready to be removed from heat when I realized I hadn’t even unpacked the asparagus from my grocery sack.  Luckily asparagus cooks quickly as well.

Eatingwell.com has once again provided the foundation for a simple, rock solid dinner.