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| "I am making a machine that will make you a beautiful dress." |
Tuesday, February 21, 2012
Meal Plan Monday (On a Tuesday): February 21st, 2012
Homemade Macaroni and Cheese
Italian Lentils and Noodles
Adobo Pork
Garlic, Chickpea, and Spinach Soup
Shepard's Pie
Gluten Free Biscuits and Gravy
New World Shrimp
(From Glorious One-Pot Meals)
Olive oil
1 1/2 c quinoa
2c broth or water
8-12 garlic cloves
1 tsp thyme
1/4 tsp sea salt
2 tbsp olive oil
1/2 c vermouth OR dry white wine
1 to 1 1/2 lbs uncooked raw, frozen shrimp: peeled and deveined
4 med tomatoes: chopped OR 28oz can diced tomatoes, drained
1 green bell pepper: cored, seeded, and sliced
2 tsp lemon zest
1/2 tsp dried parsley OR 4 tbsp fresh parsley: chopped
Preheat oven to 450.
Rub or spray dutch oven with olive oil. Pour quinoa into pot and add the liquid. Stir to make and even layer.
In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. add the shrimp and stir to coat. Pour the entire mixture into the pot.
Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2-5 minutes before serving to allow the quinoa to fully absorb all the liquid.
Italian Lentils and Noodles
Adobo Pork
Garlic, Chickpea, and Spinach Soup
Shepard's Pie
Gluten Free Biscuits and Gravy
New World Shrimp
(From Glorious One-Pot Meals)
Olive oil
1 1/2 c quinoa
2c broth or water
8-12 garlic cloves
1 tsp thyme
1/4 tsp sea salt
2 tbsp olive oil
1/2 c vermouth OR dry white wine
1 to 1 1/2 lbs uncooked raw, frozen shrimp: peeled and deveined
4 med tomatoes: chopped OR 28oz can diced tomatoes, drained
1 green bell pepper: cored, seeded, and sliced
2 tsp lemon zest
1/2 tsp dried parsley OR 4 tbsp fresh parsley: chopped
Preheat oven to 450.
Rub or spray dutch oven with olive oil. Pour quinoa into pot and add the liquid. Stir to make and even layer.
In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. add the shrimp and stir to coat. Pour the entire mixture into the pot.
Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2-5 minutes before serving to allow the quinoa to fully absorb all the liquid.
Labels:
cooking,
Gluten free,
Meal Plan Monday,
recipe,
soy free
Tell All Tuesday, February 21st, 2012: My Spot
A caddy of handy supplies. An ever rotating stack of books to lure my other children to some quiet time while I breastfeed baby. I know it might look like a box of tissues, but I found it to be a cheap container for a ball of yarn and project. Right now: a scarf requested by L1. And of course my laptop. So I have some kind of contact with the outside world when my whole life seems tied to My Spot.
All the usual suspects: water (usually I don't remember and someone brings it for me!), diaper supplies, remotes, pacifiers my baby rarely deems worthy, deodorant for when I realize I can't stand the smell of myself. There is also a changing pad, but it rarely gets pulled out.
Do you have a Spot? The best place in the house to snuggle your little ones, read, knit, work, surf the internet? What are your "On Hand Must Haves"? Share with me!
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