bavette with shrimp, broccoli, tomatoes, and basil

Still not sure what to make for dinner this evening AND you're in a hurry? Here's an easy, healthier, updated version of shrimp scampi that I threw together for myself today. From start to finish, this meal can be put together in only 20 minutes---another win! :-)

Ingredients, per serving:

• Olive oil, 1-2 T
• Garlic, 2 cloves finely chopped*
• Broccoli, 1 cup chopped into florets and lightly steamed (in a microwave is easiest)
• Tomato, 1 medium chopped
• Shrimp, 6 large peeled
• Basil, handful torn into pieces
• Bavette (or other flat, long pasta), 1 serving size (enough to stand on top of a quarter is my personal gauge)

One of the reasons I love pasta for quick meals is that while I'm waiting for the water to boil, I prep all the veg and other ingredients. Then while the pasta is cooking, I can turn my attention to the saute pan. :-) In this case, after I've started the bavette, I add the garlic to the olive oil and cook for a minute or two on medium heat, until the garlic is light gold.

*If you are not a garlic fan, feel free to cut the amount used to just a clove, or even half a clove per person. We are big garlic fans, and in all truthfulness, I would probably use 3 cloves if making this just for myself. :-)

Next add the chopped tomato, broccoli, and shrimp and saute, stirring frequently and adjusting heat, if necessary. Take care not to burn the garlic because it will give the dish a bitter taste (says someone who has learned from experience!). Remove from heat when shrimp have turned pink and cover. Drain the pasta and toss with other ingredients; let it sit for a minute before dishing up. Sprinkle with the torn fresh basil, and enjoy!

carrot curry soup

Have spent much of this lovely September Sunday in the kitchen, and I am happy to report it's been a very successful cooking session! :-)

I'm also happy to share with you one of the concoctions I came up with this afternoon---carrot curry soup. I originally planned to make carrot ginger soup, but then I started adding cumin and coriander and something else was born. :-)

Here's what I used:

• Nine carrots, scrubbed and cut into 1/2-inch pieces
• Olive oil, 2-3 T
• Onion, 1 medium-sized chopped
• Ginger, 1.5-inch piece finely chopped
• Garlic, 4 cloves finely chopped
• Veggie stock, 6 cups (use less if you prefer a thicker soup)
• Fennel seeds, 1 t
• Curry powder, 1-2 t OR I used 1/2 t each of cumin, turmeric, coriander powder, and asofetida
• Greek yogurt (or regular plain yogurt, sour cream, crème fraîche, etc.), 2 small individual containers
• Parsley, to garnish

First I sauteed the onion, garlic, ginger, and fennel seeds in the olive oil for about 10 minutes, medium heat, stirring frequently until the onion was translucent. Then I added the stock and carrots, brought to a boil, and simmered for 30-40 minutes, until the carrots were soft. After removing from the heat, I used a hand blender (if you don't have one of these, get one! Otherwise, use a regular blender) to cream until smooth, adding the curry spices and yogurt. Finish off with a bit of parsley---or a drizzle of fresh cream! Enjoy!!! :-)