recipe update.

so, there are a couple of recipes that I'm trying here--I haven't gotten them all done yet, but I'm making progress. and here's my assessment of the ones I've tried:

do not under any circumstances make the penne and grape tomatoes and mozzarella--it is gross. I felt very wasteful, but when I realized that after each bite I was making the "ew, this is pretty gross but not gross enough to actually spit out" face I dumped the whole lot of it in the trash. Thank goodness I only made a half batch. Next time I want something simple it'll be penne, grape tomatoes, mozzarella, basil and olive oil. I know that'll be better.

the shrimp fried rice was good, and I agree it'd be good with chicken, too. it's from everyday food #45, and here's the recipe, with a few carrie-amendings. it's better this way, I think. their idea of having a fine mesh sieve on hand is just silly.

you'll need:
salt, 1 1/2 cups rice (uncle ben's, basmati, whatever), 2 tsp veg oil, 2 large eggs, 1 pound shrimp, no tails, no veins and chopped, 2 carrots thinly sliced (or 6 or 7 baby carrots, thinly sliced, that's what I had on hand), 2 scallions sliced (separate white and green parts), 2-3 cloves garlic, 1/2 tablespoon minced garlic, 1/4 cup light soy sauce, 1/4 cup lime juice. and frozen peas, if you like 'em. I thought they were a great addition.

cook the rice. let it cool. if necessary put it in a pan and put it in the fridge or freezer (but if it's the freezer make sure it doesn't actually freeze!). you can do this ahead of time if you want.

while the rice is cooking/cooling, scramble some eggs with ~1 tsp oil and once they're done take 'em out of the pan and let them cool.

in the same skillet you used for the eggs add more oil. add shrimp, carrots, whites of scallion, garlic and ginger. cook until shrimp is opaque, tossing when needed, about 3-5 minutes. then add eggs, soy sauce, lime juice and stir. then add the rice, a little bit at a time.

cook until the rice is warm and serve. if you want it spicier add a dash or three of cayenne, it compliments the ginger well.

I also made salmon one night this week--though not any of the recipes I listed since it was just me eating--but the parmesan rice I made to go with it was good. but it was really just cooked rice with a little butter, parmesan and fresh parsley. no need for a recipe on that one!