Pre Corona Virus contingency planning has started at work and in Duluth in general and there is a shortage of toilet paper in town. Everyone is a bit on edge yet people seem to be fairly upbeat about things despite the uncertainty of everything. At least those around me in line at the grocery store on Friday night were.
Sister in Oregon is a bit ahead of us here preparation wise, so I have an idea of what's coming down the pipeline and for how long.
In the meantime, I made some good recipes last week. Enjoy!
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| Spokane River and falls in Spokane, WA (c) ScifiwithPaprika 2018 |
The Meal Plan:
Sat (L) Leftover hoagies (S) Pasties
Sun (L) leftover hoagies (S) salmon and orzo
Mon (yoga) leftover salmon
Tues - au gratin potato casserole (not a new recipe...)
Wed - Shrimp and grits
Thurs (yoga) leftover casserole
Fri - leftover shrimp
Lunches - Afghan Takari Soup (me); Pb and J: (Husband)
Afghan Takari Soup (Eating Well, Jan/Feb 2020) vegetarian with vegan option
For all it's simplicity - you will note there is only salt and pepper as seasoning - this was was delicious! Don't skip the red chutney below because this really pulls the soup together. I made this for lunches for the week, and with the chutney (because it makes a bit more than a cup), I had enough for five days.
Highly recommended!
Serves 4-5
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| photo from eatingwell.com |
1 large carrot, diced
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium no-chicken or vegetable broth
1 (15 ounce) can no-salt-added chickpeas, rinsed
⅔ cup frozen corn
⅔ cup frozen peas
½ teaspoon kosher salt
½ teaspoon ground pepper
½ cup packed chopped spinach
Fresh cilantro for garnish
Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.
Red Chutney (for above)
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| photo from eatingwell.com |
1 (15 ounce) can whole peeled tomatoes
1 medium red bell pepper, chopped
1 red serrano pepper, chopped
1 large clove garlic, chopped
Juice of 1 lemon or lime
½ teaspoon kosher salt
Drain tomatoes in a fine-mesh sieve, crushing the tomatoes with your hands and squeezing out excess moisture. Combine the tomatoes, bell pepper, serrano, garlic, lemon (or lime) juice and salt in a blender or food processor. Pulse until blended but not pureed.
Shrimp and Grits (modified from Kevin Belton's New Orleans Celebrations)
Sorry, no picture or link for this recipe!
This might very well be my new favorite shrimp and grits! The shrimp was flavorful without the spices overwhelming everything, the grits were creamy and smooth and a perfect compliment to the shrimp. What really cinched this recipe tho was the leftovers. I think this tasted even better the next day, and I have never had grits reheat so nicely! I'm sure it was the extra liquid in the initial cooking.
I got four servings of both shrimp and grits, but I did have enough grits leftover for that fifth and sixth serving. If you want six servings, you need to go with a 1-1/2 of shrimp.
Recommended!
Serves 4-6
Grits
2 cups chicken stock
3 cups milk
1 tsp kosher salt
1 cup stone-ground grits
4 tbsp butter
1 cup grated sharp cheddar cheese
Shrimp
5 bacon slices, chopped
1-1/2 lbs jumbo shrimp, peeled and de-veined
1 tbsp Creole seasoning
1 tsp kosher salt
2 tbsp chopped parsley
2 tsp minced garlic
2 green onions, thinly sliced
1/2 cup diced red bell pepper
1 tsp smoked paprika
1/4 cup chicken stock
1 tbsp lemon juice
Grits
Combine stock, milk and salt in a heavy sauce pan and bring to a boil. Gradually whisk in the grits, stirring continuously to prevent lumping.
Reduce heat to a simmer and cook, covered, and stir frequently until stock is absorbed. About 15 minutes.
Remove from heat and whisk in butter, cheese and additional salt if needed. Cover and set aside.
Shrimp
Saute bacon in a large skillet over medium heat, until bacon is brown and crisp. Remove bacon from skillet and transfer to a paper-towel lined plate. Drain excess fat from pan and set aside.
Re-heat skillet over medium heat and add 1 tbsp of saved bacon fat. Add shrimp and creole seasoning and saute for about 3 minutes. Remove shrimp from pan and set aside.
Add parsley, garlic, green onions, bell pepper and paprika to pan; stir in stock. Cook until fragrant, about 3 minutes. Return shrimp to pan and add lemon juice. Cook for about 1 minute.
Assembly
Spoon grits onto a plate or a bowl and top with shrimp mixture. Sprinkle with reserved bacon. Serve.
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