It took some time, but we have a full family that likes shrimp now. Some of it has been learning the best ways to cook it that keep it from being too tough but still tasty with good texture.
This was a recipe that had foods I wasn’t sure my family would like, all put together. The Fudgelet is sometimes funny about lemon, and he hasn’t had much in the way of nuts. Then K doesn’t enjoy kale. At all. But, I also want to make sure that the Fudgelet gets a variety of foods since even if K or I don’t like something, he might. I have tried cooking regular kale for K before, but never this type and I thought it might be better for him since part of his issue with kale is the curly texture. This is smoother and seemed closer to spinach.
What do you think they thought?
My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.
I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.
I know what you’re probably thinking…boiled carrots? Do we need this? Well, I like cooking carrots, and usually roast them. They are great that way, and I still prefer them that way, but sometimes I am short on time. This is a way to enjoy carrots quickly and in a different way. Supposedly the idea behind this recipe is to boil the carrots in the equivalent of sea water. By boiling them in a salty water, they maintain more of their flavor and cook faster. You also don’t need to season them later because they are perfect (in my opinion).
I could maybe see using a bit less salt in the future to see how it does. I have doubled this recipe and it still worked well.
Directions for Easy Boiled Carrots with Lemon and Chives
Adapted from Cook’s Illustrated January/February 2017
- 1 pound carrots, peeled
- 2 cups water
- 2 teaspoons salt
- 1 Tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 Tablespoons chopped fresh chives
Bring the water to a boil in a medium saucepan. Meanwhile, chop the carrots into 1.5-2 inch lengths. Leave the thin pieces whole, the medium pieces can be cut in half lengthwise and the thickest pieces can be quartered.
Add the chopped carrots to the boiling water along with the salt. Cover and cook until tender (about 6 minutes). Drain the carrots and return them to the pot. Add the butter, lemon juice, and pepper. Stir until the butter is melted, then stir in the chives.
This is actually from the meal we had for Easter. I decided since we would be staying in to make a more complicated dinner. It ended up being really tasty and everyone was a fan. I will share the chicken recipe soon. For now, enjoy this risotto with lots of vegetables and warm weather flavors. If you are anxious about the fennel, well, I was, too. I have never cooked with it before, or even bought it before. I was worried it would be a strong flavor that we wouldn’t like, but we all did! On its own I think I would not be a big fan, but in the dish it worked perfectly. As for how to prepare it, read ahead.
I like that this dish is both a starchy course and full of our vegetables all in one. The Fudgelet did well picking up the little pieces to feed himself (he still prefers fingers mostly over utensils).
This was a recipe I partially sketched out ahead of time, and partially did in the moment. It was a nice, light dish that was filling but perfect for a warm day. If you don’t have asparagus, you could swap in a different vegetable such as broccoli. I would recommend steaming the broccoli first, then adding it in near the end.
I’ve talked about a certain Mediterranean restaurant on here before. It is a favorite of mine and K’s. This time, we had leftovers from it when we had some friends over. Unfortunately, the leftovers did not include protein…just the rice mixed with some vegetables. So, I decided to make a chicken recipe to go with it. I’m all about repurposing leftovers here, so this is another way you can do it.