New Traditions

John and I stayed in Columbia for Thanksgiving this year.  With my vicious Black Friday work schedule and his cold, we decided not to brave the highways for travel.  Instead, a day of peaceful, do-nothing relaxation was in place.  We played video games, drank home brew, watched football, and for the second year in a row, made a kick-a$$ Seafood Jambalaya!!

I feel it may become a tradition with us now, and with good reason.  You see, this Jambalaya is goood.  Loaded with lots of custom blended Creole seasoning, power-packed quinoa, and pounds upon pounds of seafood, this is too good to resist.  We opted for Oysters, Shrimp, Catfish, and Andouille sausage this go round.  We even had a new addition of flaked barley with the grains.  Flaked barley is now a staple with John's beer brewing.

Seriously, look at that deliciousness!

You can find the recipe post here.

And here's to new traditions!  We shall see what Christmas holds . . .

Shrimp and Quinoa Lunch

Yesterday's day off did not go to waste!  With the gas stove back in action and a doors open weather kind of day, it was perfect conditions to whip up a quick and hearty lunch.



First, some things about quinoa.  It crept into my life a few years ago and now I cook with it so often that I feel it has been a childhood favorite.


"In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods.[13] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[13]" -Wikipedia


Cool, right?

So, with kitchen door wide open, a cool breeze coming through, a bottle of wine to be opened, and some Old Bay seasoning, this was a good lunch.


And I swear by Old Bay.  Insta-delicious.

Shrimp Quinoa:
(for one)


1/3 cup quinoa
1.5t Old Bay Seasoning
1/4c diced Onions
1/4c diced Green Bell Peppers
1.5c water
4-5 large shrimp (fresh or frozen)


Sautee onions and peppers in some olive oil in your pot until tender.  Then add Old Bay, quinoa and water and bring to a boil.  Do not stir excessively.  Boil until quinoa is expanded and fluffy (you will see the circular casings come off the grain).  Add shrimp and simmer for another 5 minutes, or until shrimp have turned pink.

And don't drink half of the bottle of wine when you have stuff to do later that day...  just sayin.

Georgia Aquarium!

So many beautiful shots from there!  I'm excited!!!!



Can't you tell?

None of these are edited, though they could probably stand to be.

Curried Noodles with Shrimp and Sliced Mushrooms

One of my birthday presents to John was a cook book full of curries, which he loves to cook with.  

This was the first recipe we decided to try.





Ingredients:

1 tbsp vegetable or peanut oil
3 shallots, chopped
1 fresh red chili, seeded and chopped
2 tbsp Red Curry paste
1 lemon grass stalk
8 oz cooked and shelled shrimp
1 pkg fresh sliced mushrooms
2 tbsp Thai fish sauce
2 tbsp Tamari soy sauce
8 oz fresh egg noodles, or linguine
chopped cilantro for garnish


Heat the oil in a large skillet or wok.  Add the shallots and chili and stir-fry for 2-3 minutes.  Add the Thai Red curry paste and lemon grass and stir-fry for an additional 2-3 minutes.

Add the shrimp, mushrooms. fish sauce, and Tamari and stir to mix well.

Meanwhile, cook the noodles in boiling water for 3-4 minutes, drain, and transfer to warm plates.  Top with stir-fry mixture.  Sprinkle cilantro garnish and serve immediately.