Posts tagged ‘Shrimp’

May 16, 2011

Dinner for one?

I’ll just make 5 quarts of soup!

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I don’t know how to cook for one.  It just seems impractical.  I always need lunch for tomorrow, dinner for Friday, and an easy meal for 10 Tuesdays from now.  So I always make a big pot.

I’ll be cooking for one all week long, because Steve is at a professional conference…in Disney World.   I’m sure he’s working very hard.  Smile with tongue out

Tonight’s Dinner:  Sweet Potato Shrimp Soup

Adapted from Soup and Ladle Favorites:  100 Recipes from Pennsylvania Dietitians

Or at least that’s what it started as.  But it evolved, as my cooking almost always does.  A little of this and a little of that and I don’t even know what to call the dish by the end of it.  So I’ll just stick with the original name.

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The original ingredients:

  • onion
  • celery
  • red pepper
  • garlic
  • sweet potatoes
  • frozen corn
  • broth (I used chicken from the freezer)
  • crushed tomatoes
  • thyme
  • cloves
  • shrimp
  • and a few more ingredients I didn’t have on hand, so I omitted them

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Then I felt like it was too “soupy.”  Weird I know, because it’s soup.  But I like my soup thick.  So I broke up some whole wheat spaghetti noodles I had on hand.  Into the pot they went.

Then I was going to make a side salad, but then the internal conflict broke out.  I thought, why make a salad just for me?  But I deserve a healthy meal which would include more vegetables!  But I don’t want to do all the chopping!  I’m tired of standing!  Come on Kim, you know better than to not have more veggies!  COMPROMISE.  Spinach in the bowl as a start to the salad…into the pot it went!

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Still a bit too “brothy.”  Whole wheat crackers to the rescue.  Into my bowl they went.

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Finally a delicious well rounded meal, perfect for a rainy night.  Bon appetit!

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Do you cook for one?  Or do you cook for a crowd? (whether one exists to feed or not!)

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March 29, 2011

“Anyway, like I was sayin’, shrimp is the fruit of the sea.”

“You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

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Tonight’s choice, lemon shrimp.  More specifically, Shrimp and Pasta with Spinach and Lemony Cream Sauce.  Very descriptive.  I was trying out a recipe from the American Heart Association Low-Salt Cookbook.  I’m learning that depending on your clients, being a dietitian also frequently means you need to be a cook too.  I need to be able to give my clients practical advice.   I can’t just say, eat less salt, and then send them home.  I need recipes, tips on preparation, and information on where to buy food.  And of course I need to be able to answer the question, does it taste good?

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Clients aside, I needed this to be a fast an easy dinner for me.  I prepped as much as I could right when I got home from work.  Cut my garlic, onion, and mushroom.  Juiced my lemon.  Made an OJ reduction.  Toasted almonds.

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Got my pasta water ready.  Made the sauce.  Put EVOO and veggies in the pan.  Took the shrimp out of the freezer to defrost a wee bit.  All this only took about 30 minutes.  Then I was off to the gym.

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When I got home all I had to do was peel the shrimp and boil pasta.  After the veggies were cooking, in went the shrimp.  The sauce went right into the shrimp and pasta mixture, so I didn’t even have to reheat it.  Despite the long recipe, this meal was incredibly easy.  And it’s definitely one that will be passed on to clients.  Success.

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What do you keep in mind when you are deciding what to make for dinner?  Do you want it to be easy?  Or do you just want it to taste delectable?  Or maybe you are most concerned about it being healthy?