Four Foods on Friday #49
Friday already! It's been a busy week - a school holiday, Becca's dentist appointment, volunteering, 5th grade Halloween party (excuse me, Fall Festival) planning, Weight Watchers (down 3.6 today - 1.6 of that was what I gained last week), Book Fair planning...
TGIF!
Here are this week's questions:
#1. Turnips. Love em or leave em?
I haven't had turnips, but I have had rutabaga, which I have grown to love. The first time I went to Thanksgiving dinner at Chris's house, I found out they were a family tradition that mostly his mom enjoyed. So of course, I took some. I didn't like them that first time, but after eating them every Thanksgiving for the past 17 years, I really enjoy them and look forward to them.
#2. What’s your favorite roasted dish?
Thanksgiving turkey!
#3. Salsa. What kind do you like?
I usually buy Pace, Old El Paso or Paul Newman. Chris is always on the quest for a mind-blowing salsa, but no joy yet. I like a salsa that has lots of tomatoes and peppers, and has a bit of kick. I also like black bean salsa and corn salsa.
#4. Share directions on how to make your favorite quick meal, meaning start to finish in about 30 minutes or less.
I have many favorite quick and easy meals; here is one Chris really loves (and so do I). Actually, I think I need to make it soon - it's been quite a while!
Garlic Shrimp with Wilted Spinach
2 teaspoons olive oil
1/4 cup sliced green onions
2 tablespoons cooking sherry (optional, but I use it)
1 envelope Lipton Herb with Garlic soup mix
1 cup water
1 pound shrimp, peeled and deveined
1 14.5-ounce can diced tomatoes, drained (I use the Italian kind)
1 10-ounce bag of fresh spinach
Hot cooked rice
In a large skillet, heat oil over medium heat and cook green onions, stirring occasionally, 2 minutes or until slightly soft. Add sherry and bring to a boil over high heat, stirring frequently. Stir in soup mix blended with water. Bring to boil over high heat. Reduce heat to low and simmer 2 minutes or until sauce is thickened. Stir in shrimp, tomatoes and spinach (you'll need to add spinach a bit at a time). Simmer, stirring occasionally, until shrimp are done and all the spinach is cooked and wilted. Serve over rice.
TGIF!
Here are this week's questions:
#1. Turnips. Love em or leave em?
I haven't had turnips, but I have had rutabaga, which I have grown to love. The first time I went to Thanksgiving dinner at Chris's house, I found out they were a family tradition that mostly his mom enjoyed. So of course, I took some. I didn't like them that first time, but after eating them every Thanksgiving for the past 17 years, I really enjoy them and look forward to them.
#2. What’s your favorite roasted dish?
Thanksgiving turkey!
#3. Salsa. What kind do you like?
I usually buy Pace, Old El Paso or Paul Newman. Chris is always on the quest for a mind-blowing salsa, but no joy yet. I like a salsa that has lots of tomatoes and peppers, and has a bit of kick. I also like black bean salsa and corn salsa.
#4. Share directions on how to make your favorite quick meal, meaning start to finish in about 30 minutes or less.
I have many favorite quick and easy meals; here is one Chris really loves (and so do I). Actually, I think I need to make it soon - it's been quite a while!
Garlic Shrimp with Wilted Spinach
2 teaspoons olive oil
1/4 cup sliced green onions
2 tablespoons cooking sherry (optional, but I use it)
1 envelope Lipton Herb with Garlic soup mix
1 cup water
1 pound shrimp, peeled and deveined
1 14.5-ounce can diced tomatoes, drained (I use the Italian kind)
1 10-ounce bag of fresh spinach
Hot cooked rice
In a large skillet, heat oil over medium heat and cook green onions, stirring occasionally, 2 minutes or until slightly soft. Add sherry and bring to a boil over high heat, stirring frequently. Stir in soup mix blended with water. Bring to boil over high heat. Reduce heat to low and simmer 2 minutes or until sauce is thickened. Stir in shrimp, tomatoes and spinach (you'll need to add spinach a bit at a time). Simmer, stirring occasionally, until shrimp are done and all the spinach is cooked and wilted. Serve over rice.