Blog Archives for tag quick dinner

shrimp fried rice recipe

Adventures in Seattle Produce, plus How to Make Fried Rice

So there’s a chance that I might be an official Seattleite. It hit me 4 miles in, as I was running down the street with 2 fistfuls of snow peas. Pull up a chair, this is a good one. I’ve been on the waiting list for a P-Patch garden since moving here, and finally snagged a plot this spring. Seattle has an amazing network of neighborhood gardens, and for about $25 a year, you can have a 10′ x 20′ patch of dirt to call your very own. I’m sure you can understand how I have an aching in my bones to do this…

quinoa with kale and sweet potato recipe

Quick Weeknight Dinner Recipe – Quinoa with Balsamic Sweet Potatoes and Kale

Of course there’s no rhyme or reason to this tumultuous love affair. Today? Sign me up for the fan club, I’m on a quinoa-kick. I mixed it here with kale and sweet potatoes and a shot of balsamic vinegar for a forkful of nutty, sweet, earthy, sour, salty goodness. It’s a weeknight workhorse of a recipe because I keep all these ingredients around anyway, and it took just under 30 minutes to make.

Steak-with-anchovy-butter recipe

Steak with Anchovy Garlic Butter

First, buy a nice piece of steak. Talk to the butcher at the grocery store and ask him what looks good. Let me tell you – butchers love to talk to customers. Can you blame them? They’re cutting up carcasses all day. I’d recommend a cut of steak that tastes like steak – such as strip or flank, instead of something milder like a tenderloin. You can use whatever preparation you like to cook your steak – pan roast, grill, broil, and while it’s resting you can whip up this accoutrement in a matter of minutes. The flavor profile is equal parts salt, garlic, and rich cream, and it balances a thick meaty steak wonderfully…

mango recipe

Champagne Mangoes

I suppose to classify this as a “farmers” market find is a little bit of a white lie, unless of course you live in Central Mexico. Then you will be able to find these gems at your local farmers market. For the rest of us, it’s off to Whole Foods, which is where I found them last week. I don’t care if they came from Mars, these mangoes are A-MAZE-ING.

They have a beautiful, smooth, thick yellow-orange-pink skin, and the flesh inside is smooth as butter. I have always liked mangoes, but these are different. They’re sweeter than your run of the mill mangoes, and the flesh is less fibrous, yielding a really smooth, fleshy meat that will make you want to bite right into them….


Shrimp Escabèche with Citrus Mojo

Just a quick post to tell you about the fabulous dinner we had at this month’s foodie potluck dinner. The theme was Tapas, and who can’t get on board for that? Tapas (or small plates) give you an excuse to eat 5 different things for dinner instead of just one. Sign me up…

garlic shrimp recipe

Garlic Shrimp & Broccoli

So on my first visit to Ocho, we rolled in, sat at the bar and told the bar tender to start bringing us whatever was delicious. After basically eating my way through practically the entire Spanish tapas menu, I was 100% smitten. The food is garlicy and fiery, the ambiance is sultry and seductive, the music is eclectic, and the drinks are stiff. *Swoon* I love it there. Attention Men of Seattle: if you want to woo a girl, take her to Ocho…

chimichurri recipe

Roasted Beef Tenderloin with Three-Herb Chimichurri Sauce

Maybe it’s my brief (albeit lackluster) career as a graphic designer, but I am completely enamored by color. Given that, it’s no surprise Seattle has been a good fit for me – it’s a Technicolor city. Even in the dead of winter, everything is kelly green.
I just read a fun fact the other day: before the spice trade reached the Europe, there was no word for the color orange. It’s because there weren’t naturally occurring orange things, so there was no need to name that color. And that’s why gold fish are called gold and redheads are red, even though both are orange. Who knows if that’s really true, but I heard it on NPR, and I’m quite content to not be called an orange head, so I’m going with it….


Toasted Israeli CousCous with Butternut Squash & Mozzarella

Sometimes you just need a quickie. (Dinner. I’m talking about dinner.) And it’s a good idea to have quickie ingredients in your pantry because you never know when the mood will strike. (Frantic. That frantic “OMG what am I going to make for dinner” mood.)
I’ve been experimenting with some new little grains, rices, and starches lately because they cook up in a flash, go with just about anything, and are a nice change from linguini or penne. Shy away from the boxes of “flavored” starches; they’re loaded with sodium and artificial stuff….