So. I had a birthday (more than a week ago now... time flies) and as a result I am filled with a desire to make this year THE BEST year yet (or at least get one step closer to that glowy light-filled kitchen from my last post).
So far I've tried cooking two new recipies (well, I started cooking and then Brady saw me chopping tomatoes and relegated me to stirring duty), I've tried to go to bed earlier (and have not suceeded in any way) and I've tried to exercise every day (I have exercised one time since I decided to do it every day but it's definitely not my fault that the bay area was hit by a massive, energy sapping heat wave the day after my birthday). I've tried not to eat out (so of course I've eaten out almost every day) and I've tried to give up white flour (so of course I've been eating it with every meal). I am not making exactly the kind of progress I hoped to make, but I think I'm sowing the seeds of change. I'm working on my intentions and I am hoping they will bear fruit eventually.
Neither of the recepies I tried last week would pass my Noodles, Peas and Cheese test (i.e. YES! I want to make that again because it is easy and delicious), but they were good, healthy and hearty. And fairly easy. So I share them with you here now (but without pictures because Brady and I forgot to take any):
Cajun Shrimp and Rice:
http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html
My sister sent me the recipie and told me it was her favorite recipie ever. I found this to be yummy and satisfying and it required only a little bit of stirring and simmering. I reccommend having someone who enjoys cooking do all the chopping of the garlic and tomato at the beginning. Also, I wish I had found a way to buy peeled, de-veined shrimp because I thought the de-veining process was gross (even though I made Brady do it).
Vegan Moroccan Harira: http://www.tastingtable.com/entry_detail/chefs_recipes/10644
Again, more chopping than I usually like to do (i.e. I do not like to chop ever) but Brady and I had fun in the kitchen making this and the 20 minutes of simmering time was not too bad for a weeknight. I would reccommend serving it with flatbread and I suspect it would be better the second day after the flavors have had more time to meld.
