This is a perfect recipe to share since I am currently without an oven and you can make all of this with just the stove. In fact, I am making it again because of this. If you’re wondering about the sauce, we were able to enjoy it as a family since I used a dairy-free alternative for part of it, and you don’t even notice it mixed with the other ingredients.
For today’s recipe I came across a recipe that looked fairly simple and fast but still appealing to us. I made some changes and it was so easy and delicious!
What do you consider “a hurry”? I made the spice mixture for this ahead of time, and just left it in my mini food processor in case it needed to be re-processed. It meant that dinner came together in less than the time it took to cook the rice. I added spinach because I like what curry does for spinach, and I like having everything all together. Everyone ate this, and I cut out the serrano peppers to appease our sensitive tongues. You can certainly add them back in and up the spice. You could leave out the spinach, but you can also add more or less. It’s not a picky recipe, which also helps with a time crunch. For a large portion, you are just stirring occasionally while discussing cars with your toddler. Or whatever you do in your spare cooking time.
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.
This is a new take on the fried rice K makes us. Some days, you want fried rice but don’t have bacon handy, and you also want it fast. Fried rice doesn’t actually take long to make, but when you have a toddler who wants his eggs and rice now, it feels like an eternity. Obviously, you can always make fried rice meatless, which I often do, but this is a way to make it with another meat you might already have around….roast beef! I changed the seasoning a bit to go with the roast beef flavor. The recipe is a bit loose because it all depends on how much leftover rice you have, eggs you use, etc.
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).