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Monday, July 13
What have you eaten lately?
Sunny Anderson says she asks her foodie friends: What have you eaten lately? Or What have you cooked lately? So - Please answer this questions in the comments section.
super-easy fish chowder -- bring 1 can diced tomatoes w/basil & oregano, 2-3 cans water (as needed for the amount of pasta you'll be adding below), addtl seasonings as desired (i use onion powder, if i'm not adding real onions, a dash of garlic salt, coarse-ground black pepper, and some chili powder for attention) and bring to a boil. Turn down the heat, drop in a frozen catfish (i pick up at least one from MOM's every week), your pasta, and simmer for 10 mins & it'll be ready! I also add frozen green beans and/or frozen corn, depending on what my taste buds want. Easy-peasy. Got this one off of the recipe spinner app on my iphone. Last week, I started this chowder without the pasta, then added Mrs. Leeper's Rice-Flour Vegetable Twists the second night. Leftovers aren't bad at all when they change from night-to-night!
Doc S - I found a large smooth skinned variety today. It cost the same as the small bumpy ones. The produce lady said they are from California and can be used the same way.
Guacamole?
ReplyDeletesuper-easy fish chowder -- bring 1 can diced tomatoes w/basil & oregano, 2-3 cans water (as needed for the amount of pasta you'll be adding below), addtl seasonings as desired (i use onion powder, if i'm not adding real onions, a dash of garlic salt, coarse-ground black pepper, and some chili powder for attention) and bring to a boil. Turn down the heat, drop in a frozen catfish (i pick up at least one from MOM's every week), your pasta, and simmer for 10 mins & it'll be ready! I also add frozen green beans and/or frozen corn, depending on what my taste buds want. Easy-peasy. Got this one off of the recipe spinner app on my iphone.
ReplyDeleteLast week, I started this chowder without the pasta, then added Mrs. Leeper's Rice-Flour Vegetable Twists the second night. Leftovers aren't bad at all when they change from night-to-night!
Donna - I'll have to try that. It sounds very New England and great for cold weather.
ReplyDeleteHow is do you like cooking using a recipe off of a tiny screen?
Doc S -
ReplyDeleteI found a large smooth skinned variety today. It cost the same as the small bumpy ones. The produce lady said they are from California and can be used the same way.