Grilled shrimp salad is easy to make, even in the winter, or in an apartment without a grill. You can add spices to make it just for you.
Friday Food – Meatless
The Friday Food category included both meatless and Pescatarian dishes. We call it Friday Food because that is the day we usually reserve for meatless meals. These are not strictly vegetarian or vegan foods, but some could become that with various ingredients substituted or removed.
Seefood and Bows (Seafood and Farfalle)
Seefood and Bows (Seafood and Farfalle)
That’s no misspelling when I made this dish the first time, I wanted to give it a catchy name, hence Seefood and Bows. It’s actually Seafood and Farfalle, an Italian bow-shaped pasta.
I use a light lemony dressing over this. What makes the dressing stand out is the
Sunny Paris seasoning blend from Penzey’s spices. You will find yourself using this wonderful spice in all kinds of foods. It stars shallots and chives, plus pepper and herbs.
You can use almost any shellfish, but I prefer shrimp and crab. No need to bust the bank, Krab works just fine in this, and you don’t need much. If you want to go fancy, you can add lobster or King crab.
Hearty Clam Chowder for a Stormy Winter Night
I have always loved Hearty Clam Chowder, that is good clam chowder. The stuff that comes in the can, even the expensive stuff that comes in a can, just cannot compare to the soup you make yourself. Homemade soup is just richer and tastier.
Ginger Man Shrimp and Pasta
Ginger Man Shrimp and Pasta
This shrimp and pasta dish is very easy to make, comes together quickly, makes an excellent choice for a weeknight dinner, and would also make a great dinner for guests. You can use raw shrimp, or cooked shrimp you might find on special at the supermarket.
Shrimp and Crab Casserole Bake
Shrimp And Crab Casserole Bake is a rich casserole that is simple to make, delicious to eat, and doesn’t cost a fortune.
Linguine with Kalamata Clam Sauce
Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.
Broiled Ahi Tuna with Blood Orange Balsamic Reduction
Since we didn’t make a big Holy Thursday Seder meal this year, I thought it would be nice to make something memorable for Good Friday. Catholics are bound not to eat meat on Good Friday. I was at the market on Thursday picking up some last-minute things, and the butcher brought out two lovely pieces of Ahi tuna. I already had purchased Blood Oranges at the Farmer’s market earlier in the day. I also wanted something simple for Friday night because we would be spending a good deal of our day in the church for the Stations of the Cross and The Seven Last Words of Christ.
I have to say I was proud of my son. Our church has the kids from the middle school put on a play, complete with Roman soldiers and a real wooden cross. Spane said to me, “Mom, can we leave, it’s really sad.” Later, I saw he had a tear in his eye, and I knew that he had finally GOTTEN it. We will be going to Easter Vigil on Saturday night (Sunday according to the liturgical calendar), so we will once more be joyous again.
After all that, I was kind of tired when we got home. I looked on the Internet for tuna and blood oranges, and everything was pan-seared. I wanted it to be broiled, so I went my own way. It was delicious, and I suggest you try it. You can even do the whole thing on the grill, just make sure you have an oven-safe pan for the sauce.
Jalapeno Stuffed Peppers for 2
What’s on Your Plate
Jalapeno Stuffed Peppers are a practical leftover recipe that uses already cooked rice and pickled jalapeños from a pizza order to make a quick vegetarian dinner. The peppers cook gently in a covered roaster, the filling stays creamy and balanced, and the dish adapts easily to what you already have.
Yoghurt Lentil Soup
Recipes in this Post
I love living in Southern California. It’s not too cold, and it’s not too hot. It’s like somewhere that Goldilocks would like to live. We had a little bit of rain last night, and that gives me and excuse to make soup!
I wanted to make a healthy and hardy soup. It’s Friday, and in our house, we don’t eat meat on Fridays. We eat vegetarian or fish. Tonight, we’re going to have our Yoghurt Lentil Soup with Fish and Chips, so we’ll be a little British and a little Armenian. Why not? It’s good for you!
Crab Bisque
Recipes in this Post
I am so happy that it is finally getting cooler in Southern California. As a matter of fact, there was thick cloud cover this morning, and I had to wear a sweater. It was a good day for soup.
After making Crab Salad with Thousand Island Dressing, I had a half a package of crab left over. I also had some cream left over from making something else. I knew I needed to use that crab, I needed to use the cream, and I wanted something warm. I have always liked crab bisque, so I decided to make that.
I had this brilliant idea when looking in my pantry and spying a can of Great Northern white beans. I didn’t have that much cream, and I really wanted the soup to be filling. To compensate for not using real crab, or real crab stock, I added a little anchovy paste for flavor. Both additions worked beautifully. Honestly, if you wanted to, you could omit the cream completely, as the beans do a fine job of thickening without all those calories.