What We’re Eating
(Please overlook the weird, yellow tint in the pic. I took it under our lamp in the kitchen which casts a yellow glow. Lesson learned.)
Yes, I can cook (not great, but good enough). Yes, I like to do such things and I’m pretty sure my husband likes that I like to do such things too. In the past I would have included more meat (other than seafood) in our cuisine, however as of late I am a no beef, chicken, turkey or pork kind of girl. I feel pretty great about this and I’m coming up with more and more recipes that are tasty enough that my husband doesn’t miss his meat.
Case in point, last night’s dinner was something along the lines of an Asian soup. I’ll share the ingredients with you, but I never measure things (except when baking) so you will have to go by taste like I do.
Ingredients:
- Whole wheat angel hair pasta
- 1 carrot, chopped
- 1 stalk celery, chopped
- Sliced mushrooms
- Napa cabbage
- Garlic, minced (probably 1-2 cloves depending how how much you make and how much you like garlic - we love it)
- 1 Mexican green onion, chopped
- Shrimp (I used pre-cooked, frozen but fresh is way better)
- Handful of fresh basil, chopped
- Ginger (fresh or powder - to taste, but I’d guess about 1 tsp)
- Juice of half a lemon
- Vegetable stock (enough to cover your vegetables, but depends on how “soupy” you want it)
- Salt and pepper
- Olive oil (maybe 2 tsp)
Then you:
- Cook your noodles and set aside
- Start sauteing your hard vegetables (onion, celery, carrot) in the oil
- Add in garlic
- Then add the rest of your veggies and ginger
- Transfer everything (noodles too) to a big pot and pour vegetable stock over
- Add salt and pepper and shrimp if they are pre-cooked (if not, cook them first)
- Heat everything and let it simmer for a bit
- Eat
