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March 06, 2006
Cooking news
Last night I made a recipe for "crisp curried shrimp" from one of the Best of Gourmet cookbooks I inherited from Mom (and finally unpacked about a month ago). It was quite good, and extremely easy. We'll be making it again. Basically, you just coat the shrimp in a mixture of flour, curry powder, cayenne, and salt, then saute with scallions in olive oil over medium-high heat. Yummy. Ethan loved it, of course, which is also good.
The day before I made a recipe I've long had my eye on from the low-fat Moosewood cookbook. It's a walnut sauce for pasta. It was supposed to have cottage cheese (yuck), but I used ricotta instead. Didn't have basil, which would have been good. Did have spinach. I ended up doubling the amount of walnuts because I wanted a very nutty flavor, and I liked that. And I added a touch of olive oil. However, it turned out a little thick, perhaps because it was ricotta instead of cottage cheese. Ethan tried a nibble but didn't like it. Then I had some for lunch the next day, thinned out a little with water. And he ate half of it. So we had it again today, this time with a little more olive oil and some milk to loosen it up. Yay, finally a way to get spinach into an unsuspecting Ethan! He already loves pesto, and I guess it's similar to that.
Posted by ktingey at March 6, 2006 09:32 PM
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