Sunday, July 14, 2013

Miso Butter Shrimp

I have not been cooking as much as I would like, as I mentioned on  my previous post.  But, Pinterest has been inspiring!  I see so many wonderful things that people are making, and I get a bit more inspired.  Today, I made a recipe that I found on Pinterest - Miso Butter Shrimp.  I love butter, and I love miso. Why wouldn't I try this recipe? It was super easy, and really good as well!  I pretty much followed the recipe exactly, so I will just recommend that you go to the original source.  In fact, I am planning on using this sauce for other stuff as well, maybe eggplant.  Along with the shrimp, we had rice sprinkled with scallions and sesame seeds.  I find that this is a really simple way to make rice taste special - just a little something extra.  As for the vegetables, we had greens beans, zucchini, and summer squash in the fridge from our CSA box.  I wanted a simple side, so I tried a method I had seen in Martha Stewart Living for Glazed Carrots.  Simply cook the vegetables in water and butter.  By the time the water is evaporated, the vegetables will be cooked and glazed with butter.  I don't think you even really need to use a lot of butter, as it definitely seems more decadent than it really is!  This is a great method when just a simple, but flavorful, vegetable side is desired.


Butter Glazed Summer Vegetables

Adapted from Martha Stewart Living Glazed Carrots, June 2013
Serves 4

1/4 lb green beans
1 zucchini
1 summer squash
2 Tbsp. Butter
1/2 cup water

Trim green beans.  Cut zucchini in half horizontally, then vertically.  Slice into green bean length sticks.  Add green beans, water, and butter to saute pan.  Heat over medium high heat.  When most of the water is gone and green beans have just turned bright green, add the squash.  Cook until there is no water left, and the vegetables have a nice sheen.  Season with salt and pepper, as desired.

Wednesday, July 3, 2013

Easy Summer Salad

I haven't been cooking much lately.  I seem to get into this thought pattern where cooking needs to be time consuming and complicated to be good, so we end up going out.  Also, we are lazy about going to the grocery store.  Eating out is nice, but I feel healthier when I eat at home AND I've noticed that eating out can take more time than making a simple dinner.



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Funny Face peeking out!
This summer we have a CSA box that we go pick up every week.  So, even if we don't go to the store, there are at least some vegetables in the house.  I threw this together when I got home from work.  I was very hungry, but wanted something healthy.  This salad is so delicious, and reminds me that simple can be so satisfying!  In addition, this meets my need for savory flavors when I am very hungry.

I enjoyed this salad for dinner on my back deck with a nice glass (or two) of wine.  My current favorite - 2011 Chateau des Hospitaliers Coteaux de Languedoc Blanc.  I also had the company of Funny Face, the friendly stray cat that lives under our deck. 

Easy Summer Salad

(serves 1, easy to multiply)

2-3 cups baby romaine lettuce
1 tomato
1/4 cucumber
1/2 cup garbanzo beans, rinsed
10 Nicoise olives (or other olive, such as Kalamata)
1 Tbsp. capers
Shaved parmesan, to taste
Balsamic vinaigrette (I used the recipe found here, with half grapeseed, half olive oil)

Wash and dry baby romaine, but don't chop or tear.  Add to large bowl.  Cut tomato in wedges and cucumber in half moons.  Scatter tomato wedges, cucumber half moons, garbanzo beans, olives, and capers over lettuce.  Shave a bit of parmesan over the salad, add balsamic vinaigrette to taste, and enjoy!