Am I ever glad it's Saturday! I want to put this past week behind us and head into the weekend with with positive things, good things. If you had not read about the puppy abandonment experience yesterday, click here if interested.
Today lets talk about healthy semi-vegetarian fare. I do have shrimp in this recipe but you may omit it or use tofu if you don't want seafood. Loved this quick little meal and it's so pretty. Lots of colorful vegetables. Also, it was fairly quick to put together and this makes it a good weekday/workday meal.
A side dish was a cucumber, tomato and feta salad. Another quick fix. This recipe I borrowed from Beth Fish Reads, check it out HERE. My version isn't as pretty but the salad was very good.
The recipe for Shortcut Shrimp Paella comes from Cooking Light. I made some adaptions to the recipe but I usually use a recipe as a guideline. ( Fresh wild caught shrimp stars in this paella but you could use tofu or chicken thighs, whatever your preference. )
I used a Vigo yellow rice mix and cooked it with vegetable broth. While that was cooking I sauteed 1 cup green and red bell pepper strips in a tiny bit of olive oil. Next toss in a few chopped garlic pieces, 1/4 teaspoon turmeric and a cup of frozen peas. Season with ground sea salt, a few shakes of ground pepper and cilantro (if you like it).
Once the veggies are soft place a pound of shrimp on top and a little less than a 1/4 cup water. Mix it and then cover. The shrimp should cook in roughly 6 minutes so if you time it right, the rice will be done at the same time. That's perfect.
While the paella was cooking I started slicing tomatoes and cucumbers for the salad. I'll put this on the meal rotation again for sure.
Sharing with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for her Souper Sunday event. Check out her link HERE and join in if you are inclined. You'll find some good meals and book reviews over there :-)
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