Living green and eating well on a budget
To continue my Stuffed Pepper journey this week, I signed up to make a great stuffed pepper recipe for Fun with Food Friday hosted by Mama Chocolate. The addition of shrimp to this recipe was ingenious! It adds just enough flare to set it apart from every other stuffed pepper I have ever made. This [Read On]
I love clam chowder! I visited a friend in Boston many years ago and fell in love. I know I will never be able to recreate the chowder I ate there. And I know I would never want to read nutritional information for those recipes either. I have come up with a recipe that still [Read On]
Print Seafood and Sausage Etouffee Rating: 51 Prep Time: 30 minutesCook Time: 1 hourTotal Time: 1 hour, 30 minutes Yield: 4 servings A flavorful, rich, yet healthy take on Shrimp Etouffee. The flavors of the crawfish, shrimp, and sausage combine in this delightful Cajun dish.Ingredients1 pound crawfish 1/2 pound shrimp 14 ounces chicken andouille sausage [Read On]
2 4oz. trout fillets skin on (or one medium trout butterflied)Olive oil2 c. shiiake mushrooms, chopped2 c. kohlrabi peeled and cut into matchsticks (I used one small red and one small white from our farmer’s market)2 c. roasted cherry tomatoes (you can roast them for 20 minutes at 400 or slow roast them as shown [Read On]
10-12 oz canned tuna (get GOOD tuna, this is important. I use Wild Planet tuna which is sustainably caught).1 c. canned or frozen corn1 medium zucchini, finely chopped1 rib celery, finely chopped1 small red onion, finely chopped1 small bell pepper, finely chopped1 avocado chopped Dressing:1/3 c. canola oil2 T. red wine vinegar1 1/2 tsp. sugar1/2 tsp [Read On]
I was really craving Thai food the other night, but didn’t want to spend the money on take out. I found this recipe by Tyler Florence and used it as my inspiration. Some of the ingredients I couldn’t find, some I forgot, and some I just decided I wanted to replace. It turned out great! [Read On]
For the Super Bowl every year we always make a bunch of munchies (veggies and dip, guacamole, shrimp coctail. chili cheesy dip with chips, etc.). However, I still always make a “meal” for dinner. I try to make something that I can have more or less done before the game begins so that I can [Read On]
2 c. cooked brown rice (I cooked mine in the rice cooker with a few cloves chopped garlic)1 lb. shrimp, peeled and devainedgarlic powderfreshly ground black pepperred pepper flakes1 c. frozen edamame, defrosted1 c. frozen peas, defrosted1 avocado, chopped1/2 c. blue cheese1/4 c. Frank’s hot sauce1/4 c. olive oil Heat skilled over medium high heat. [Read On]
As the birth of my daughter draws nearer, I have been trying to find recipes to make that I can double, or even quadruple and freeze. I have found that recently I have had less energy than usual, so a full on freezer cooking day may not be in my future like I had hoped [Read On]
1 c. quinoa2 c. water8 oz. shrimp, peeled and deveined1 T. mexican seasoning (I keep hommade Emeril’s Essence in an airtight container)1 avocado1 1/2 tsp grated ginger1 tsp. garlic powder3 limes zested and juiced1 T. olive oil4 scallions, chopped2 Roma tomatoes, chopped2 cans diced green chilies Put quinoa and water in a pot and bring [Read On]
