Two new recipes today....
Baked Shrimp with Tomatoes and Feta
Ellie Krieger's The Food You Crave
1 tbsp olive oil
1 med. onion, diced (1.5 cups)
2 cloves garlic, minced (about 2 tsp)
Two 14.5 oz cans no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley (I used a lot less dried herbs)
1 tbsp finely minced fresh dill (I used rosemary)
1 1/4 lbs medium shrimp, peeled and deveined
Dash of salt
Dash of black pepper
2/3 cup crumbled feta cheese (about 3 oz)
Preheat the oven to 425*. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cool stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.
Review: Okay, I don't know if I didn't simmer the tomatoes long enough or if the frozen shrimp made it extremely watery, but it was very watery. Tasty, but watery. DH really liked it and thought it was tasty. This coming from a man who doesn't care for tomatoes!
For a Thursday night T.V. watching snack, we had...
Sweet Potato Oven Fries
Tosca Reno's The Eat Clean Cookbook
Eat Clean Cooking Spray
Fresh Rosemary to cover a baking sheet (I used dried)
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
1 tsp ground pepper
2 medium sweet potatoes (about a lb) scrubbed and blotted dry
Preheat oven to 400* F
Spray a baking sheet with cooking spray. Spread rosemary on sheet in layer, making sure the surface is covered. Mix all other ingredients, except potatoes, in a small bowl. (Instead of doing this, I just sprinkled each over the potatoes and used cinnamon instead of the paprika to complement the sweetness of the potatoes).
Square off potatoes and slice into "steak fries." Lay the strips on the rosemary in single layer. Sprinkle with mixture and spray generously with cooking spray. Bake 20 minutes.
Spray again and return to oven for 25 minutes or until fries are golden and puffed.
Review: These were really squishy after even the second 25 minutes, and I ended up leaving them in for another 10 minutes at least. I did NOT care for these at all, but I think that's because I just do not like sweet potatoes. I was very excited about trying a new veggie, but I still feel yucky after trying to eat them... On a lighter note, DH LOVED them and ate them ALL.
HFNHC is going well and I love doing it. :-) Part of doing the Sweet Potato Fries was for a part of the challenge. :-) Try a new vegetable and post a review. Since making sure I drink all the water, I am visiting the potty quite a bit these days! Haha.