#22: Make 10 New Recipes

The Hubs and I decided that we needed to try new foods and flavors. So I suggested we try recipes from different areas of the world. We decided to start with Asia and had Asian Week. I made 2 recipes based off of that idea.

Recipe 1

Pan Seared Shrimp with Soba noodles and Broccoli

source Proceed with Caution

Ingredients:

For the Shrimp

• 2 tablespoons vegetable oil (I used EVOO)
• 1 1/2 pounds of shrimp (21/25 count), peeled and deveined
• 1/4 teaspoon table salt
• 1/4 teaspoon ground red pepper flakes
• 1/8 teaspoon granulated sugar

For the Sauce

• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons soy sauce
• 2 teaspoons fresh grated ginger
• 2 teaspoons water
• 2 scallions, sliced thin

8-12 ounces of Soba noodles, cooked and drained

2 cups of broccoli

Directions:

1. Combine sauce ingredients in a small bowl and mix well. (Double if pairing with noodles)
2. Heat 1 tablespoon oil in a skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper, and sugar together in a bowl. Add half the shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; Using tongs, flip shrimp and toss until all but very center of shrimp is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining oil and shrimp. After second batch has stood off heat, return first batch to skillet along with sauce mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.
3. Add cooked soba noodles and broccoli along with remaining sauce. Toss to combine, then serve.

Verdict:

We absolutely loved this recipe. The flavor was wonderful. On top of that it was exceptionally easy to make. Plus these are ingredients we usually have in the house. Definitely getting added to the recipe rotation.

Recipe 2

Kung Pao Shrimp

source Men's Health Magazine

Ingredients:

• 1 tablespoon low-sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 5 small dried chillies or 1 teaspoon red chili flakes (I only used 1/2 tsp., but I don't like it too hot)
• 6 scallions chopped, save the greens for garnish
• 2 cloves garlic, minced
• 1 1/2 teaspoon fresh grated ginger
• 1 large red pepper, seeded and chopped
• 1 pound medium to large shrimp, peeled and deveined
• 1/2 cup roasted, unsalted peanuts. plus more chopped for garnish

Directions:

1. Combine soy sauce, orange juice, vinegar, cornstarch, and sugar in bowl. Set aside.
2. Place a wok or large pan over high heat and add oil. When oil is lightly smoking, toss in chillies, scallion whites, garlic, and ginger.
3. Stir-fry for 30 seconds, until fragrant, but not browned or burnt. Add bell peppers and cook for another minute, stirring constantly with spatula. Then add shrimp and peanuts, and cook until shrimp turns pink, about 3 minutes.
4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around shrimp and vegetables, about 30 seconds.
5. Serve over a scoop of brown rice, sprinkled with chopped scallion tops and peanuts.

Verdict:

Another yummy dish. This one was selected by the Hubs and we both loved it. Very easy to make and we love the flavors. Also uses ingredients we have in the house regularly. I did add some (did not measure) hoisin sauce because we like the sweeter flavor.

#27: Read 50 Non-Crime Books

Room by Emma Donoghue

To 5-year-old Jack, Room is his entire world. It is all he knows. Any more than that gives the book away, but think Jaycee Dugard. This book was really good. I will admit the first 60 pages were a little hard to get through, but after that I could not put it down. It was just a little hard reading the book from the perspective of a 5-year-old. But actually that makes the book what it is. I highly recommend.

Tons of 101 in 1001 Updates

Completed

22. I have completed and exceeded making 10 new recipes. And can I tell you the Hubs and I love both of these recipes and I have made them a couple of times. Blog posts on both to follow.

29. I FINISHED GRAD SCHOOL. I am so excited about this. It is really a huge accomplishment for me. And I did really well in the program. Now I just have to focus on finding a job career related to my field. I am working on that.

46. I (We) sent Christmas cards this year. They were made by my wonderful "sister-in-law". We have gotten so many compliments on them. You can check out her wonderful creations on her blog The Life of Me. You will not be disappointed. She is fabulous.

88. I bought a pair of boots that I love. I have been searching and searching for a pair of tall boots that could actually fit my thick legs. Well I finally found some on Shoes.com. They were not crazy expensive, but they are what I really wanted. And on top of that they were 15% off, with free shipping, AND i got a 12% rebate from MrRebates.com. I am in love.

92. I did Karaoke. My family has HUGE Christmases. The past two years our entertainment has been karaoke. I rocked out to So What by Pink with 2 of my cousins and my 2-year-old goddaughter. And yes she thinks she knows the words. It was so fun.

Working On

27. I read another non-crime related book and it was wonderful. I could not put it down. Separate post to follow.

30. I watched the documentary King Corn with the companion piece Big River. Wow. More to come on this too.

31. Now that I have finished school, I am working on learning all the countries in Africa and being able to accurately label them on a map.

And that is what I have been doing.

#22: Make 10 New Recipes

I made another great recipe from the food blog The Way the Cookie Crumbles. This time it was a wonderful, flavorful pasta. Honestly, I cannot go wrong with selections from this blog. If you are in need of ideas make sure you check it out.

Taco Pasta Salad (serves 8-10)
source The Way the Cookie Crumbles

Ingredients:

• 1 pound wagon wheel pasta (I used whole wheat bowtie pasta)
  
• salt


• 1 (10-ounce) package frozen corn (organic)


• 1½ cups salsa (organic)


• 1 (15-ounce) can black beans, drained and rinsed (organic)


• 2 medium tomatoes, diced


• ½ cup chopped fresh cilantro


• 8 ounces (2 cups) shredded cheddar cheese


• 3-4 tablespoons lime juice


• 1 large (or 2 small) avocado, peeled, seeded, and diced


• 1 tablespoon cumin


• 2 teaspoon chili powder


• ¼ teaspoon freshly ground pepper


• 2 garlic cloves, minced


• ¼ cup olive oil
  

Directions:

Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to the package directions. Drain; stir the frozen corn into the pasta to cool the pasta and defrost the corn. Stir the salsa into the pasta and corn, then add the beans, tomatoes, cilantro, and cheese.

Squeeze the lime juice into a small bowl and add the avocado; stir to coat the avocado. Remove the avocado from the lime juice and stir it into the pasta mixture. Add the spices, garlic, and ½ teaspoon salt to the lime juice, then slowly whisk in the oil. Stir the dressing into the salad. Serve immediately or chill for up to 1 day (longer if you don’t add the avocado).

Verdict:

OMG. This was so good. I am really thankful to because I did not pay attention to how much this made. If the Hubs didn't like it, there was no way I would have been able to eat it all by myself. But that did not happen. He loved it and I did too. It was so much I was going to take some to my mom so it would not go bad. But I never got a chance. The Hubs was eating the leftovers everyday. That never happens. It was so good I have already given the recipe to 6 other people (I did not take credit for this recipe). One person already tried it and they loved it as well. You will not regret making this wonderful meal.

#28: Read 100 Books

I have been a bad blogger. Well, for this blog anyway. I have been plugging away at my green blog and I hope you all will check it out. Journey to Green. I will try to be over here more, but with the other blog, my last semester of grad school starting Monday, trying to stick to going to the gym 3 times a week, and everything else I have going on; it might be tough.

But on to my 101 in 1001.

I have actually read 2 books. I finished The Girl with the Dragon Tattoo series. I really enjoyed the entire series. I am even more excited that they are making a movie. I have the Swedish version on my Netflix queue and should be getting that any day now.

I plowed through the rest of the series The Girl who Played with Fire and The Girl who Kicked the Hornet's Nest. I could not wait to see how it ended. Really, this is a must read series. I just hope the movie does it justice.

#89: Legg Mason Tennis Classic

This week the Hubs and I went to the Legg Mason Tennis Classic (LMTC). For those of you that don't know I am a HUGE tennis fan. Let's say that again, HUGE. And this was my first time ever seeing tennis live. We got tickets for Monday night not knowing who was going to play that day. We got to see James Blake practice and play, unfortunately he lost. And we got to see Fernando Verdasco. Ok, can I say damn good looking by the way. That was the highlight of Monday though. The other single's players we saw I was not familiar with. We did get to see a doubles match with Baghdatis and Wawrinka, but I am not a doubles tennis follower.

Highlights of Day 1

The real highlight of Day 1. While watching James Blake practice, he hit a pop ball into the stands. And I got it. How did that happen? Well, it was coming straight for my head.

Me: OMG. This ball is going to hit me in my head and all these people are going to see. (this is what I was thinking)

I put up my hand and just try to block my face. The ball hits my hand and bounces on the ground in front of me. I grab it and put it in my purse.

The Hubs: You should have caught that.

Yep, that what I got from the Hubs. Um. All I was thinking about was not being bashed in the head by an out of control tennis ball.

Anyway, we had SO much fun that day AND the announcer kept talking about who was playing the next, that we decided to buy tickets right then for the next day. Woo hoo.

So, on Day 2 of my LMTC experience I got to see Andy Roddick, John Isner (who I think I have a crush on), and the Bryan brothers who were not playing that day, but received an award for being the winningest doubles tennis team in the whole history of tennis. Ok, seriously, I was like a kid in a candy store.

Ok. I have to explain my crush on John Isner, and yes this started before his marathon match at Wimbledon. So anyway, he is like 6 feet forever and I have a thing for tall guys, but on top of that he does this thing before he serves where he bounces the tennis ball through his legs like it is a basketball. And I don't know why but I love it. It is something like this.

Can you even see that? Well, anyway that is the extent of my crush. Besides, he is a baby.

Okay, so I got to fulfill a dream that I have had forever and the Hubs who is not a tennis fan at all enjoyed himself. He said it was better to see live than on tv. Whatever, it is great no matter what.

And we decided that next year we are getting tickets again. And now I want to see more professional tennis. I think I am more hooked now than I was before. Yes, a monster has been created.

#22: Make 10 New Recipes

Marinated Pan-Fried Salmon

source Jenn Cuisine

I think this is the first recipe I have made from Jenn Cuisine. I love her blog, but sometimes her recipes seem a little out of my league. But, I kept looking at this recipe for weeks and finally decided to try it.

Ingredients:

• 1/4 cup tamari soy sauce
• 1/4 cup sweet chile sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons minced chives
• 2 salmon fillets
• 2 tablespoons canola oil (I used extra virgin olive oil)

Directions:

In a bowl whisk together the marinade ingredients, then pour into a sealable plastic bag. Add salmon fillets to bag. Squeeze out all air and seal the bag. Push the marinade around to cover both fillets.

Let marinate for 20 minutes.

Heat skillet on medium-high heat. Add vegetable oil to pan. Cook fillets a couple of minutes on each side, until done to your satisfaction. (I like mine cooked all the way through, some like a little pink in the middle). The marinade will caramelize will cooking.

Serve on top of a bed of lettuce, or accompany with your favorite veggies.

Verdict: This was delicious. I don't cook with sesame that often, so when the Hubs walked in the door and smelled the marinade he says what is that weird smell? I was thinking, great. Waste of my time. But, it wasn't. We both loved this recipe. In fact, I am making this again tonight and I will be doing probably 6 fillets. So definitely getting added to the list of recipes.

Hope you enjoy this recipe too.

Side note: I also cooked some rice to go with this and it was great.

Other blog plug... I started a new blog about going green. I hope you all will check it out. Journey to Green.

Vegas Baby!!

The Hubs and I and another couple went to Vegas for a week. (Who does that?!) Yes, a whole week. We stayed in a time share just off the strip. I had never been to Vegas before and the Hubs had only been once for a trade show, so really, this was our first experience.

Neither one of us a gamblers, so we did not really know what to expect.

So we left Friday the 9th for our trip. We do not fly that often, so I cannot say we usually fly XYZ company, but this time we flew with Delta and I must say, never again (well, unless the price is too good). We were supposed to leave BWI at 530pm EST and connect to our flight in Memphis and be in Vegas at 850pm PST. Well due to weather in Altanta we left over an hour late. So for that hour we were stuck on the plane. All they kept saying was they were rerouting. So there were like 11 different connecting flights in Memphis that were missed by various passenger. We were stuck in Memphis for the night. We got vouchers for new flights, hotel, and food. The flight and hotel I was cool about, but Delta gave us $6 each for 2 meals. What the hell were we supposed to eat for $6 each? So we stayed at the Radisson for the night and ate there for dinner and breakfast, which both sucked and was not covered by the $6. The room was fine and they had Sleep Number beds which were nice to try out.

The best part of the holdover was the next day when we got to fly first class from Memphis to Vegas. First Class baby, yeah. Having never flown first class before, let me just say this is the way to fly. To bad I can't afford it.

So finally Saturday morning we made it to Vegas. We did so much I cannot remember it all. We went to the pool, I got a tan, we went clubbing, gambling, to shows, to Nevada's only vineyard, had fabulous meals, and did A LOT of walking. I even had to go shopping and by some walkable shoes that were not tennis shoes. Oh yeah, I even went to the gym.

I was also able to check of some of the items on my 101 in 1001.

15. Go to Vegas

18. Go to a Vineyard

19. Actually take Pictures during my travels

31. Eat at 10 new restaurants

97. See Cirque du Soleil

Some photos:

Various Hotels

We went to Serendipity the Ice Cream Shoppe. I tried to go to the New York location when we were there, but it was an 1.5 hour wait and that was not worth it to me. They are famous for their Frozen Hot Chocolate and if you ever get a chance to try one I highly recommend it. I meant to take a pic of the one we got, but since I always forget to take pics...I forgot. We did get a shot of someone else's though.

We got to see the water show at the Bellagio.

We went to a Winery. Yes, Nevada, the middle of the desert, has one winery. It is about 1 hour north of Las Vegas. The proprietor is so friendly and funny and they do complimentary tastings. I have never been to one that did not cost some money. It is never a lot, but it has always cost something. Many of their wines are made from grapes for nearby states, because it is a desert. But they do have a small vineyard and they do make some wines there. I think this is the first year they have been able to harvest the grapes and make a sellable product. They also have a wonderful restaurant that has some of the best lobster bisque I have ever tasted. If you ever go to Vegas, take a couple of hours and drive to Pahrump Winery. It is worth the trip.

We also had an opportunity to see an NBA summer league game and it so happens that the Wizards were playing. We got to see the #1 draft pick John Wall in action. We also saw some of the other players walking through the hotels and playing in the casinos. I didn't know who they were, but the Hubs did.

We saw Cirque du Soleil, something I have been dying to do for years. You cannot take pics inside, but you have got to go. We saw KA at MGM Grand. Even the Hubs was in awe. The martial arts is amazing and it has a story line that can be followed. We only got to see one show on this trip, but it was so worth it. And our seats were fantastic.

We rode on the gondolas in the Venetian, but those pics sucked. We went to Studio54 in MGM Grand. And we ate at some amazing restaurants, but they deserve a post of their own. We ate at RM Seafood and StripSteak both in Mandalay Bay. Plus we had coupons that we got from restaurant.com.

I think we walked through every hotel/casino on the strip. My dogs were barking at the end of the day. I definitely needed the extra days off from work when we got back. But I definitely needed this vacation and I enjoyed it immensely.

#28: Read 100 Books

Because I am in grad school this summer and it has really been kicking my butt and seriously time consuming, I had given up one of my favorite past times, reading. But I could not take it anymore. I enjoy it. It relaxes me and helps me shut off my mind and fall asleep at night. So I read The Girl with the Dragon Tattoo. I really enjoyed this book. I know others haven't, or thought it was slow, but I really liked it. And if I am not mistaken, a movie is out or coming out. I am really not sure which. I would be very interested in seeing that. Oh, another thing I love...it is part of a series. You know how I love those. I have already downloaded the next book to my Kindle. And I go out of town Friday for a week so I am sure I will read that and more while I am lounging at the pool getting a tan. Yes, some black people like to get a tan.

#28: Read 100 Books

I love Harlan Coben. I love his writing style, his wit, his characters. He has a series based on a character Myron Bolitar and I have read every one of those books. Caught is not part of the Myron Bolitar series, which made me a little skeptical (I have been let down by other authors in the past), but I decided to give it a chance. It meshes two very different stories and somehow he does it wonderfully. One story is straight from the show To Catch a Predator and the other involves successful men hiding a terrible secret. And somehow he finds a way to intertwine these two stories. Also, some of the characters from the Myron Bolitar series make cameo appearances. A fun, easy book to read. I recommend.

#27: Read 50 Non-crime books

I recently read Animal, Vegetable, Miracle by Barbara Kingsolver. This book journeys the story of a family that moves to Virginia and decides to eat locally and in season for an entire year. I admired there level of commitment to eating locally. It inspired me to do better in my own life. Some of the book made me a little jealous. Like they had tons of space to make their own garden and grew a wide variety of food. Most of the food they ate during the year came from their own garden. Also, they live in a community that supports local eating. Their neighbors have their own garden or farms. They also had a large farmers market community. I don't live too far from Virginia, but I do not feel the same community to local living here. I was also jealous of the amount of storage space they had to save for the winter. Part of my issue with being able to do this is I do not have the space.

The book also has a ton of recipes specific to the season. The recipes and more information can be found on their website. The sounded so yummy and when I get a chance I plan on making some of them.

This is definitely a book to read if you want to know more about how to eat in season and the vast benefits of doing so. And since this is educating myself on green living it also covers #4 on my 101 in 1001 list.

#22: Make 10 New Recipes

Salmon Pesto Pasta

source The Way the Cookie Crumbles

Since we enjoyed the last recipe I got from this blog, I wasted no time in trying another. And it looked pretty easy to make.

• 8 ounces pasta (I used penne)
• 12 ounces salmon
• salt and pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 5 ounces evaporated milk
• 1/2 cup pesto (recipe below)
• grated Parmesan, for serving

1. Bring a large pot of water to boil. When water is boiling, add a teaspoon of salt and the pasta; stir to separate. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to 1/4 cup. Add cooked pasta to pot and stir to combine.
2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and if firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.
3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan cheese.

Pesto

For my recipe I used prepared pesto. My feeling is that until I know the recipe is good, I do not want to spend too much time on it. So if this is added into the rotation, I may decide to make pesto from scratch. Until then, that's ok. Plus I do not have a food processor. I could probably use a blender though. But for those that choose to here is how you do it.

Makes 1/2 cup

• 1/4 cup pine nuts toasted
• 5 medium cloves garlic, unpeeled
• 2 cups packed fresh basil leaves, rinsed thoroughly
• 2 tablespoons fresh parsley leaves, Italian (optional)
• 1/4 cup extra-virgin olive oil
• pinch of salt
• 1/4 cup (1/2 ounce) finely grated Parmesan cheese

1. Toast pine nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor fitted with steel blade.
2. Add the unpeeled garlic to empty skillet and toast until fragrant, shaking the pan occasionally, and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor bowl.
3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
4. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down with flexible spatula.
5. Transfer mixture to small bowl, stir in cheese and adjust salt. (Can be covered with a sheet of plastic wrap and placed directly over the surface or filmed with oil and refrigerated up to 5 days.)

Notes: I used a pound of salmon. We really like salmon, so the more the better. As mentioned above, I used prepared pesto. Oh, and I always add more cheese than the recipe says. I just can't get enough of it.

Verdict: Well, this recipe combined all things that I love, pasta, pesto, and salmon...oh, and don't forget cheese. So off the bat I knew it was going to be yummy. And it was. Now we will just have to see how the Hubs feels about it.

The Hubs' Verdict: He loved it too. Yeah. We actually were fighting over who got the leftovers. I definitely will be making this again...very soon.

#22: 10 New Recipes

Whole Wheat Pasta with Greens, Beans, Tomatoes, and Garlic Chips

source The Way the Cookie Crumbles

Before I get started on the recipe, I am a messy cook. OMG, it is ridiculous. I make the biggest messes. Food is dropped on the stove, the counters, the floor, everywhere. I usually have to sweep the floor after cooking. I think part of the reason is my novice kitchen, but that is another issue.

So on to the recipe. And this was adapted from Cooks Illustrated, which is obviously for more skilled chefs than I, but it has garlic in the title so it is worth trying.

• 3 tablespoons olive oil
• 8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through a garlic press (1 tablespoon) Example 1: sophistication, garlic press really
• Table salt
• 1 medium onion, diced small (about 1 cup)
• 1/2 teaspoon hot red pepper flakes
• 14 cups kale (loosely packed) or collard greens (1 to 1 1/2 pounds), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
• 1 1/2 cups low-sodium chicken broth
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 3/4 cup pitted kalamata olives, roughly chopped
• 13 1/4 ounces whole wheat spaghetti
• 2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
• ground black pepper

Directions

Heat oil and sliced garlic in 12-inch straight sided saute pan over medium-high heat. Cook, stirring and turning frequently, until golden brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel lined plate. Sprinkle lightly with salt. (Ok, really, am I supposed to know what kind of saute pan I have. And honestly does it really matter.)

Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

Add half of greens to pan; using tongs (which I do not have and realize I need), toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. (What does that mean?) Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans, olives, and tomatoes.

Meanwhile, bring 4 quarts water to boil in Dutch oven (what that what? can't you just use a pot? well I did and it worked fine.) over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of the liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately. (You should start the pasta at the beginning of preparation.)

Notes:

• I used spinach instead of kale or collards. I used 2 10 ounce packages of spinach. I don't know what it equaled loosely packed, but it is resulted in plenty of spinach for the recipe.
• I used vegetable broth instead of chicken.
• I used 28 ounces of 14 and I am glad I did. The Hubs always complains about pasta that is not "saucy" as he calls it. So hopefully this will be enough.
• I did not use the kalamata olives. I love them, but the Hubs is not a big fan, so to make it easy I left it out. I did not miss them in the recipe.
• I did not have to add any salt and pepper for taste in the end. It was full of flavor.

Verdict:

I loved this recipe. It was so yummy. The mixture of beans, spinach, tomatoes, and yum garlic was delicious. Add some Parmesan cheese and the garlic chips on top and this is a bomb diggity meal. I just hope the Hubs loves it as much because I definitely want to add this to our regular rotation. I am glad it was serve immediately because I was starving. Hopefully it will taste just as good heated up.

Updated with the Hubs' reaction: He loved it too. Yeah. He ate dinner after I did and I was sitting watching tv while he was eating. He was making all these sounds, like, mmm, mmm...so he must have thought it was good. Definitely adding this to the list of repeats.

Hair Comparison

So the other day I looked at some photos of our At Home Reception for our wedding. That was August of last year. I didn't realize how much my hair had grown. I guess when you see it every day it is hard to tell. Then last Saturday I saw some people I hadn't seen in a while and they all commented on how long my hair was getting. So I thought...time for a photo comparison.

August 2009

May 2010

I have also been thinking about dyeing my hair. The Hubs is against this because the last time I dyed my hair i chopped it all off. The color was too different from my natural hair color and it grew so fast, I just couldn't maintain it. I am thinking about henna'ing (is that a word) my hair. I am a little afraid. I don't know what the results will be and it is permanent. It would put a reddish tint on my hair, but I don't know how obvious it would be. I have brown hair and I have seen some of the results on other natural people and the color barely shown. They mostly do it for the benefits to the hair. But what if the color does show, what if it is uneven, what if I hate it?

Here are some close ups of my actual natural hair color

When I look at these I think, what color is my hair? And I think it is actually pretty. But because it is this sandy brown color it can appear dull sometimes. So I will keep doing research on henna and hair and maybe I will make a decision on that subject. I do know that I will not be using any conventional dyes on my hair ever, so its either henna or nothing.

I must say, I am impressed with the growth i have seen in less than a year. I guess taking care of your hair can really make a difference ;)

#22: 10 New Recipes

Shrimp, Feta, and Fresh Herb Mac and Cheese

Source Annie's Eats

Ingredients

1 lb. rotini pasta (I used whole wheat)

1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired), tail removed

10 oz. feta cheese, crumbled and divided

zest of 1 lemon, divided

1/2 cup Panko breadcrumbs

2 tbsp. fresh parsley, chopped and divided

5 tbsp. butter, divided (I used unsalted)

4 tbsp. all-purpose flour (I used wheat)

3 cups milk (I used plain soy)

2 tbsp. fresh dill, chopped

8 oz. Gruyere cheese, shredded (about 2 cups)

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

Directions:

Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain well; set aside. Add raw shrimp to warm pasta and toss. The heat from the pasta will partially cook the shrimp.

Meanwhile, preheat oven to 400F. In a small bowl, combine a handful of feta, a pinch of lemon zest, panko, 2 tsp. of parsley, and 1 tbsp. of butter, melted. Toss with a fork to combine; set aside.

In a medium saucepan, melt remaining 4 tbsp. of butter over medium-high heat. Once butter is melted, whisk in flour to form a paste. Cook 1-2 minutes, whisking constantly, until golden brown. Whisk in milk. Continue to heat mixture, stirring frequently, until it bubbles and thickens, approximately 5 minutes. As soon as the sauce thickens, remove from heat, stir in remaining feta, Gruyere, remaining parsley, remaining lemon zest, dill, salt, and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

Transfer the mixture to a 2 1/2 - 3 quart baking dish. Sprinkle breadcrumb-feta mixture evenly over pasta. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from oven and allow to set for 5 minutes before serving.

Notes: In my opinion, zest of 1 lemon is too much. If I made this again I would use maybe 1/2 a lemon or less. And I like lemon. When I was mixing the cheese mixture with the pasta I added more milk. I would use 4 cups of milk instead of 3 for a more creamy mixture. I used jumbo shrimp (21-30 count) and did not cut in half. I wish I did. More shrimp would have been in each bite.

Verdict: It was good, not great. I think it had too much lemon. The Hubs enjoyed it more than I did, but he is not as picky of an eater as I am. I think I am going to take a break from new recipes for a while and focus on the ones I have made that we enjoyed.

#22: Make 10 New Recipes

Salmon Burgers with Cilantro Mayo

Source Annie's Eats

Ingredients:

1/2c red bell pepper diced (I used one whole pepper so a little more)

6 tbsp. panko bread crumbs

1 garlic clove, minced

1lb. salmon fillets, skinned, boned and finely chopped (wild Alaskan is best!)

1 large egg white, lightly beaten

1 1/2 tsp. soy sauce

1 tsp. fresh lemon juice

1/4 tsp. salt

1-2 tbsp. vegetable or canola oil (I used EVOO)

For the cilantro mayo:

1 garlic clove, chopped

1/2c mayo

1/2c cilantro

dash of cayenne pepper

squeeze of lemon juice

For serving:

burger buns

green lettuce

sliced red onion

sliced tomatoes

Directions:

In a medium mixing bowl, combine the diced bell pepper, panko, garlic, and salmon. In a small bowl combine the egg white, soy sauce, lemon juice, and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into four equal sized patties.

To make the cilantro mayo, combine all the ingredients in the bowl of a food processor. Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil. Heat over medium-high heat until hot. Cook the patties about 5 minutes per side, until cooked throughout.

Place the burgers on the buns, spreading one side of the bun with cilantro mayo. Top as desired with lettuce, onion, and tomato.

NOTES:

I forgot to get cilantro, but I had some dill. So I made dill mayo instead.

I toasted the burger buns and that was a nice touch.

I used the wrong type of spatula at first and two of the patties fell apart a little. But once I figured it out I got 2 nicely made patties.

VERDICT:

Delicious. We both loved this meal and it will definitely be made again and again.

Some of the comments made by the Hubs: "Best meal I ever made. He could eat this every week. He would go to a restaurant and love to have this meal." I must say that made me feel pretty good. This recipe is very easy to make and these are ingredients we have in the house anyway, so definitely a go to for us.

I tried to take pictures, but I need to work on that skill.

For the rest of my 101 in 1001, look here.

#27: Read 50 non-crime books

I just finished reading The Help. It was recommended by my nesties. It is seriously one of the best books I have ever read. I woke up early and stayed up late to read it. It is based in 1960's Mississippi and is about a white woman writing a book on the delicate balance between white women and their maids. It is told from the point of view of the maids and the woman writing the book. I have to put this up there with To Kill a Mockingbird. Seriously, everyone should read this book.

#22: Make 10 New Recipes

I am on a roll right now with cooking, well for me anyway. Two weeks in a row, that is a roll for me. Ha ha. So tonight I turned to my Food Network recipe box once again. This time a Giada DeLaurentis creation.

Fusilli with Spinach and Asiago Cheese

Ingredients

1 lb. fusilli pasta

1/4 c. olive oil

1 garlic clove, minced

1 (9-oz) bag of fresh spinach, roughly chopped

8 oz (1/2 pint) cherry tomatoes, halved

1 c. Asiago cheese, grated

1/2 Parmesan cheese, grated

1 tsp. salt

3/4 tsp. freshly ground black pepper

Directions

Bring a large pot of salted water to a rapid boil over high heat. Add the pasta and cook until tender but slightly firm to the bite (8-10 minutes). Drain pasta reserving 1/2 c. of cooking liquid.

Meanwhile, warm olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant (2 minutes). Add the spinach and tomatoes and cook until the spinach wilts (2 more minutes). Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Notes: I used mini fusilli because it was all I could find and it was not wheat. I have not had regular pasta in a while. I used organic spinach (one of the dirty dozen). I used Romano cheese instead of Parmesan because that is what I had. I also added a little more salt for taste at the end. Just a pinch.

Verdict: Yummy. I had to reheat it because the Hubs got home about an hour after he said he was. But I will definitely be making this again. Also next time I will add more tomatoes. I was thinking about it when I was cutting them, but decided to follow the recipe. Next time I will use the entire pint.

The Sunset

This is for the Hubs. He is so frustrated with where we live and most of the time I don't blame him. We moved to this condo thinking it would be a great investment opportunity and a nice starter home. It is a revitalization area and because of the nationwide economic turndown, it has taken a little longer to become a nice area that either of us anticipated. They are still building in the area, which is a good sign, but some of the bad parts have not turned around as quickly. I still believe that this home was a good investment. It is close to the Metro and close to DC. Those things are always a plus. But the Hubs is not impressed. And he is getting frustrated. But sometimes when I look out the window I do not see all of the negatives. I see this.

Yes, I know if the nasty building outside my window was gone the view would be 1000 times better. But it was still a beautiful site. Watching the sun disappear behind the trees, ah, you just know that something so beautiful did not happen by accident. And yes if I were a better photographer the true beauty of the scene could have been captured. But this reminds me that sometimes life isn't as bad as we think. Because I did not "plan" to view this sunset. It was just a beautiful night and I happened to look out the window and there it was. It was just what I needed right at that time. I will have to remind the Hubs to take a look up sometimes and not always look down.

And it just happens to check off another item on my list.

#22: Make 10 new recipes

Shrimp Scampi with Linguini

taken from the Food Nework recipe courtesy of Tyler Florence

I love seafood and I love easy recipes. Something about spring has brought me back to life. While I do not love cooking I just feel like doing things in general. So for dinner I decided to pull open my Food Network recipe box and try something new. Hopefully this will be as successful as my last new recipe. I want to have a couple of easy go-to recipes in my arsenal.

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

My edits:

I used whole wheat linguini and I forgot to get some parsley so I just used some dried. I also followed the pasta instructions on the box because I knew the Hubs would complain about al dente pasta.

The verdict: It was good. When something does not taste as great as I thought it would, I have no idea where i went wrong. Was it the wine I chose? Did I cook it too long or not enough? I know one thing, I had leftovers and it tasted better to me than it did after it was immediately cooked. So maybe the flavors needed to settle. I know I will make the shrimp scampi again because that was delicious and flavorful.

To check out the rest of my 101 in 1001 click here.