Is it obvious that I am a little bit bored? When I get really, really bored, I tend to get crafty. So, today I made some gifts. Hobby Lobby has all of their glass and paper mache stuff for 50% off. They also have a clearance aisle that had some good stuff. Did you know a 5-pack of paint pens is $15? Ouch!
I also wanted to make chili tonight, but since it is blazing hot, I decided to make it lighter and cooler. So, here is another recipe!
Veggie Chili
1 each of zucchini, yellow squash, any color bell pepper (i like orange/yellow) and poblano pepper, diced
1/2 onion, diced
2 tbsp garlic
Chili powder, cumin and whatever else you like, to taste
6 cups veg stock
1 can diced tomatoes (drained)
Saute onion and garlic in a little olive oil. Add garlic and all other veggies.
When veggies are soft, but not falling apart, add tomatoes and seasonings (I just dump it all in and taste it)
Add stock, bring to a bil, then turn down to low. Simmer 20 minutes.
I serve mine with corn spoon bread (which is jiffy corn bread mix-follow directions on the box, can of drained corn and a cup of cheese)
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Thursday, July 31, 2008
Monday, August 20, 2007
Yummy!
Hello! I don't have tons of time to write today (today is the first day back at school), but I wanted to share this recipe. Robert and I are trying to eat healthier and I just got my 2007 Cooking Light Annual Recipe book and this is the one we tried last night. It was very unique and good. I served it over brown rice. Garam Masala is expensive in our grocery stores, so I made my own by mixing equal parts of ground cumin, nutmeg, cloves and chili powder. I added more cumin (because I love it).
Shrimp Garam Masala
Ingredients
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons garam masala
1 1/2 tablespoons canola oil
1 1/2 cups chopped bell pepper
1 cup prechopped onion (I use the frozen kind-I hate chopping onions)
1/3 cup dry white wine (I used chicken stock)
1/4 cup chopped cilantro, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
4 lime wedges
PreparationSprinkle shrimp evenly with garam masala; let stand 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.
Yield
4 servings (serving size: 1 cup shrimp mixture and 1 lime wedge)
Nutritional Information
CALORIES 260(29% from fat); FAT 8.4g (sat 1g,mono 3.5g,poly 2.8g); PROTEIN 35.5g; CHOLESTEROL 259mg; CALCIUM 112mg; SODIUM 405mg; FIBER 2g; IRON 4.5mg; CARBOHYDRATE 9.6g
Shrimp Garam Masala
Ingredients
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons garam masala
1 1/2 tablespoons canola oil
1 1/2 cups chopped bell pepper
1 cup prechopped onion (I use the frozen kind-I hate chopping onions)
1/3 cup dry white wine (I used chicken stock)
1/4 cup chopped cilantro, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
4 lime wedges
PreparationSprinkle shrimp evenly with garam masala; let stand 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.
Yield
4 servings (serving size: 1 cup shrimp mixture and 1 lime wedge)
Nutritional Information
CALORIES 260(29% from fat); FAT 8.4g (sat 1g,mono 3.5g,poly 2.8g); PROTEIN 35.5g; CHOLESTEROL 259mg; CALCIUM 112mg; SODIUM 405mg; FIBER 2g; IRON 4.5mg; CARBOHYDRATE 9.6g
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