June 20, 2020
Dinner last night was another recipe from Michelle Tam on the Nom Nom Paleo site, this one called Tandori Shrimp. It was as easy and yummy as advertised.
I used frozen, sustainably farmed shrimp, and for the marinade, ordered Tandori Seasoning from Penseys online; although, the post includes a recipe to easily make the spice at home. Tam’s pre-made marinade is also sold at Whole Foods. Since I had leftover coconut milk, I also made Coconut Cauliflower Rice, from a new site for me, Sweet Peas and Saffron (great name!). Both recipes were delicious and I plan to make them again. I also need to remember Cauliflower Rice is fast and easy to cook, especially when it’s “pre-riced” in a bag. My friend Donna Conrad introduced me to the dish during one of our Centrum Writers Residencies, at Fort Warden.
Last week, I missed my #DLN post. It seemed the food fairies were playing tricks in my kitchen. I’d tried a new recipe for spinach soup from the website Delish, which had a muddy flavor. The directions hadn’t been proofread carefully. The measurement for cream was incomplete, as was the step after boiling the broth and potatoes. I also seriously question the “4 servings” claim. I ditched about half the soup and still had 5 reasonable servings, and tried to fix the flavor a little differently each time. <Shrug> It happens.