Shrimp Blanc Pasta

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Right well it has been a while since I posted anything.  I must say I think I wore myself out with the constant deluge of cooking posting and all of the other stuff that filled my days.  So I think we will try this again at a more leisurely pace,  maybe a couple times a week.  Something to just keep the juices flowing, but gives the resivoirs time to refill.

Todays lunch was spur of the moment, and decided on the theme based on what I had in my fridge which is actually very little thanks to a long run of ordering out, mainly pizza!  So it was what is left in the fridge/freezer that is still good,  so I pulled things out as I went through cleaning out all of the stuff that was close or past its use by date. 

It turned out quite good actually,  a little sweet perhaps but that was due to a forgetful moment on my part that the almond milk I have is vanilla flavored, and not the plain, though still unsweetened naturally.  I had some shrimp in the freezer along with the spianch, and the wine was in the fridge from when I did the cordon bleu a while back.  So here is the end result.

Shrimp Blanc Pasta

1 package shiritaki spaghetti noodles
15 shrimp medium
1/4 cup spinach
1/4 cup saviougn blanc
1/2 cup almond milk (vanilla flavor)
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1 red onion (medium size)
1 tbsp olive oil
2 tblsp minced garlic

Over medium high heat add butter, onion and garlic,  saute until tender.  Add wine, shrimp and reduce almost completely.  Add spinach, salt, pepper and almond milk and reduce again.  Transfer to bowl or use another pan to cook the noodles,  olive oil in the pan, and cook out the excess moisture from the noodles.  Plate and layer over the mixture from the bowl and done!

Blueberry Crisp = Fail

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So no post tonight due to my blueberry crisp turning into a blueberry goo... we shall try that one again at a later date!

Main Dish - Rosemary Chicken with Blueberry Sauce

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I think this week tops the list in recent memory for being bizarre, from the food I have made to the happenings in the daily life.

I started taking Thursday afternoons off due to never seeming to have enough time to get everything cooked, and things prepped for the dessert portion to get made to be able to send off to work to have devoured, so that I don't have to do it.  This week has just been even more messy.

So after the fiasco yesterday I was feeling better this morning,  then about 10am or there about my jaw starts throbbing, and I was having to keep ice on it just to keep the pain tolerable.  I thought this was a tad odd and such,  So I suffered through the rest of the time I needed to be at work and came home thinking that if it didn't clear up soon I would yet again be forced to go see the dentist and figure out what else was going wrong.

Pain wise it started to lighten up a bit,  but still was sore,  so I thought I would go get some orajel and see if that took care of it. By the time I got to the store and back it stopped hurting at all... What the...  well we will see what tomorrow brings,  hopefully we are all done with the teeth thing,  I am over that mess.

So supper... yeah... it is such an interesting color is it not?  I actually loved the color of purple it turned in the pan,  this is a little dingier looking then it did in the flesh as it were,  but for a food... I dunno...  The taste however was like most of this week surprising as to how tasty it actually was.

The recipe doesn't exist for this one,  and I was winging it as I went through things tonight sorry.  Here is the list of things that I used however.

Chicken
olive oil
rosemary
sage
thyme
pepper and salt
mushrooms
blueberries
a bit of butter
almond milk
lime juice
honey


I put all the dry ingredients together and pressed the chicken into it, and then pan seared both sides,  then stacked up the chicken in the pan and covered, simmering/steaming it the rest of the way cooked.  Then I removed the chicken and added the liquid ingredients and cooked down until the blueberries degraded down to a pulp as well as reducing the sauce thickness.

Side Dish - Blueberry and apricot Stuffing

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What is up with this week? So last night I was up have the night numbing a tooth that was giving me no end of pain.  What caused this I hear you ask, well let me tell you!  I went to the dentist on Monday, and had a deep cleaning done,  and all was well.  The next day all is still fine, and go to lunch which happened to have chips and salsa.  Nothing was problematic at this point either.  Then about 8pm or there about my mouth starts throbbing, and it just gets worse until finely I somehow fell asleep.  This morning I make a little trip to the dentist to find out what is going on,  and come to find out  I had gotten a little bit of a chip down inside my gum and it was irritating the tooth under the crown line...

Chips are my arch nemesis!  For it was these same chips and salsa (different restaurant)  that were to blame for popping and busting my temp crown! One would think I would learn, but I continue to tempt fate apparently!  Oh well... I am on the mend,  mouth is sore, but getting better at least.

All that said,  I fudged a bit on tonight's recipe, I had planned on doing it completely from scratch.  However due to the not quite all there state I was in while at the grocery store, I missed a few ingredients, so this is a bit farther off then I had even planned!

Blueberry and apricot Stuffing

2 cups bread bits (bought)
1 cup almond milk (unsweetened)
1 tsp salt
1 tsp pepper
1/2 jalapeno (finely chopped)
1/4 red pepper (finely chopped)
1/2 cup mushrooms (finely chopped)
1/2 white onion (chopped)
1/2 stick butter
1/4 cup apricots (finely chopped)
1/2 cup fresh blueberries (chopped)
1 tsp garlic powder
1 tbsp sage

Melt butter in pan, put in onion, mushrooms, red pepper, jalapeno, blueberries and apricots into pan,  saute for a few minutes, add seasonings mix well, add bread bits and milk and mix again.  Move contents of pan into casserole dish and cook for 30 minutes in a 350 degree oven.

I ended up adding a tad more salt,  but otherwise that's that!

Salad - Blueberry Salad

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It has been 60 days since I started my path down this road of eating things that were prepared by hand, no processed foods, and avoiding wheat and corn products.  A grand feat in some regards considering how invasive those two food sources have ingrained themselves into our food landscape.

We live in a society where the carb rules the edible roost, but our bodies were never meant to handle them on such a large scale as we eat them.  I think that this has led us down this path that the world sits in today.  More then any other aspect, our eating habits have given rise to the weight gain of our society.  So I cut them out, or kept them rather low at least.

Over the course of this blogs life the only recipes that contained any significant source of carbs were the desserts, and they only happened on Fridays, and were taken in to work to be devoured there.  I sometimes partook of that one,  but not always,  otherwise I have only eaten things that it into the profile as already described.  Mainly just the foods featured thus far in my blog.

The final results were in,  and by doing this and making sure I stayed hydrated (another important part)  I have lost 37 lbs over the last 60 days.  I would have actually lost a bit more I think had I not been so heavy handed with the dairy products the last couple of weeks,  I am getting too old.  My body doesn't seem to enjoy them as much as my mouth does!

So I am going off the restrictions for the rest of this week, and next week.  Then back on them.  I want to see how much carbs infiltrate naturally into my food habits.  The only thing that I missed while on this adventure was pizza so I am having that Friday!

Recipe tonight isn't one really.  It is just a salad with mixed greens, cherry tomatoes, blueberries, thinly sliced onions, a few dashes of ginger, and a raspberry vinaigrette (sugar free).  It is a nice salad,  but I have never been a big salad person,  so I can't give it rave reviews.  So those of you who do. please do!

Appetizer - Blueberry Salsa

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Now let me be the first to admit I had no hope for this dish to actually taste good,  but I was pleasantly surprised!  There is something about this mixture that causes a whole lot of different taste centers to light up at the same time.  Sweet, salty, spicy and savory all at the same time!  Paired this with some Hint of lime and Hint of Jalapeno Chips for yet another layer of flavor.

In other news,  I think we can call this Hurricane (at least for the area I live in) a bust.  We didn't even get a decent thunderstorm out of it! Oh well,  maybe the next one will have some gusto!

Tomorrow is the big reveal for a secondary project I have been working on.  So that will be good to have done,  at least for a couple weeks, then it will be starting back up.  All in the name of self improvement I guess!

On to the Recipe!

Blueberry Salsa

1/2 pint fresh blueberries (diced)
1/2 red pepper (diced)
1/2 jalapeno pepper (finely diced)
1 red onion (finely diced)
2 tsp fresh cilantro (finely diced)
3 tbsp  lime juice
1/2 tsp salt


Mix well, and I found letting it sit in the fridge for a bit actually help gel the flavors a bit more.  But only do so if you can't resist eating it right away!

Introducing........ Blueberries!

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Here is the winner of the first voted on ingredient of the week!  I have my work cut out for me.  I can think of a few days that I haven't a clue what would get populated into that days entry.  So research time for me it looks like.

Still waiting for the hurricane to get here,  it is taking it's time...  I don't think it will ever get here though.  Maybe we will get a nice thunderstorm or two out of it!

Well if anyone has any idea's for what to make this week,  let me know!  I have appetizer, salad and dessert covered now,  but no clue on side dish and main dish yet... but never fear! I will think of something if nobody else has an idea.

Hope everyone enjoyed their weekend,  and look for the new poll for next weeks ingredient  on my facebook fanpage found at https://www.facebook.com/TableFor1To12.  and while you are there make sure to like so you can follow the exploits from there.