Monday, February 16, 2009

despite feeling nervous earlier, i ate all the food i packed, although i swapped my kashi honey-almond-flax bar for 2 of these at work:
(samoas-- duh-- and no, i will not call them caramel deLites. what a lame name. and not that there is anything wrong with them, but i don't see much "lite" in them...)

i made the recipe i was planning on cooking last night-- plumped ginger-caramel shrimp. this was a fun recipe because it resulted in cool pictures (and a very tasty outcome).

massive amount of chili powder for the shrimp-brining:

shrimp brining in chili powder, sugar, and sea salt, with a few other prep ingredients pictured

and the end result?

served over white rice (which was possibly jasmine but i'm not sure as it's been in an airtight container in my pantry for a long time) alongside asparagus, broiled with walnut oil, sea salt, and ground pepper

and a close-up:

** 2 starch, 3 protein, 2 veg, 2 other ** (or something like that)

great recipe. i have 3 full servings left, but i'm thinking of freezing one of them, sans the asparagus, because that wouldn't freeze... does cooked rice freeze well?

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