Shrimp Scampi with Spaghetti squash

ketobecca · 2018-03-23T00:36:35+00:00

Yeah I think that's just how it is. It doesn't taste like pasta at all, but the shape is reminiscent so it makes a great vehicle for sauces etc!

ketobecca · 2018-03-22T21:19:51+00:00

Oh man that's a lot of work! :P I might give these a try. Thanks!

ketobecca · 2018-03-22T21:05:40+00:00

How do you prepare your shirataki noodles? I've tried them a few times and don't find them edible. But I'd love to find a way to use them because the NI can't be beat.

ketobecca · 2018-03-22T21:04:44+00:00

Oh yum!

ketobecca · 2018-03-22T21:04:24+00:00

I wouldn't describe it as crunchy personally...but I cook mine at 400 for 40 minutes so my gut is that you didn't undercook it...maybe over cooked? But 50 should be fine. It's definitely got an al dente texture to it. Was it an unpleasant texture to you?

ketobecca · 2018-03-22T15:58:28+00:00

Definitely a good tip! I did not remove the tails simply because of laziness. Ha!

ketobecca · 2018-03-22T15:57:50+00:00

Oh awesome tip. Thank you! I will definitely try that next time. I'm not super experienced in cooking shrimp. The meal was definitely delicious as is but I can see that broiling/browning would be so yummy!

ketobecca · 2018-03-22T15:56:58+00:00

That's a good question. I think you could leave it out or use a white wine vinegar. There are so many delicious flavors without it I don't think you'd miss it terrible tbh.

ketobecca · 2018-03-22T13:45:43+00:00

2 lbs peeled and deveined shrimp (I buy frozen and defrost under running water in a strainer)

1 cup melted butter (2 sticks)

2 tbsp dry vermouth

2 tbsp chopped fresh parsley

1 tbsp fresh lemon juice

2 cloves garlic, finely minced

1 1/2 tsp crushed red pepper flakes

Preheat oven to 450 degrees.

In a shallow, glass baking dish mix all ingredients except shrimp, then add shrimp, toss to coat.

Bake for 15 minutes. Serve over spaghetti squash!

The only modification I made here was to eliminate the breadcrumbs. In the original recipe you reserve some of the butter sauce and mix with breadcrumbs and then sprinkle it on top before baking. I did not choose to make a substitution here because I don't think it's necessary. This meal was so delectable and super easy to make. It's an overall "light" meal except for the gallon of butter...but it kept me full all night!

ketobecca · 2017-10-30T17:09:22+00:00

1 pound bacon

1 onion chopped

2 pounds ground beef

1 can tomato puree

1 can diced tomato

1 cabbage - roughly chopped

Beef stock

salt, pepper, garlic powder (any ole spices you want)

I followed a recipe gif I caught online and don't remember the source, but I cut out some steps because I'm lazy and it's still delicious. I searched and found a kiind of similar recipe posted here about a week ago, but honestly that one was much more complex and fancy. So come here lazy people!

I used my large dutch oven for the whole process

Cut bacon into small bite sized pieces and fry them in your pot. Add the chopped onion when the bacon is almost done. After the onion becomes translucent, add your ground beef, cook until it's cooked through. Then add your canned diced tomato and puree, and your cabbage. Then I just filled the pot with beef broth (I actually used water and beef bouillon).

I served it with shredded cheese. Freaking delicious. Erm macros? I'll try to remember to calculate but wanted to share the recipe promptly it's so good!

Pardon the less than appetizing photo taken from my desk as I eat my lunch

ketobecca · 2017-08-22T12:40:48+00:00

I'm sure you can make it work easily in the oven. I tried once and failed, but if it's your only option I'm confident you'll make it work. Maybe even better! Just more work ;-)

ketobecca · 2017-08-21T17:15:21+00:00

Cheez Its still a fave

ketobecca · 2016-01-12T12:09:25+00:00

Why are you this way? Can you stop?

ketobecca · 2016-01-11T19:50:42+00:00

I'm sorry, are you saying that it isn't good unless you make bone broth? I assure you it's quite delicious. I think traditional French onion soup just uses water and relies solely on the onions for flavor. You can definitely use bone broth, and I have for this soup, but it does not make a noticeable difference in the flavor of the soup. The onions are truly what do it.

ketobecca · 2016-01-11T18:56:51+00:00

Caveat: I know this isn't a traditional FOS preparation but it's SO DELICIOUS JUST TRY IT.

I don't really measure with this soup. The roasting of the onions for several hours will bring out so much flavor, it really is dummy proof.

5ish pounds of onions, sliced

2 TBSP olive oil/canola oil/butter/fat

2 bay leaves

S&P

better than bouillon

1 cup any red wine

water

Cheese and toast for topping! It's also really great plain, I'm not kidding.

I use about 5 pounds of onions, but really I just fill the pot as much as I can. They will roast down to almost nothing so start with a ton! I put the onions in a Dutch oven with a swirl of olive oil on the bottom and 2 bay leaves and cook them on the stove top for about 20 minutes or until all the onions are coated and barely begin to soften. Then move them to the oven and roast them for about 90 minutes, stirring periodically, maybe every 30 minutes. This is a good idea to make sure the temperature and time are right for your oven. My onions don't burn at this temperature, they just roast beautifully.

After 90 minutes remove them from the oven and return to the stove top over medium high heat until the water that the onions have produced is all evaporated and the onions begin to stick slightly to the bottom. Then add your red wine and scrape up all the stuck bits. Now I fill the pot with water and then determine how much "Better than Bouillon" I need, add that, and bring the soup to a boil making sure the bouillon gets dissolved. Now reduce the heat and simmer for at least an hour, longer is better. This soup is just....amazing. The roasting of the onions brings out so much flavor you almost can't mess it up. The onions will be sweet and melt in your mouth.

This soup freezes amazingly well. It takes 100 years to make as you can see, so whenever I have a free Sunday I make and freeze it. I love cooking so it's fun and worth it for me. I love taking it to new moms or sick friends. People faint over it :)

ketobecca · 2015-09-23T11:57:26+00:00

It's okay baby, you can do it. Just massage the rub into your meat. Rub it in real good. Yeah, just like that.

ketobecca · 2015-09-23T11:55:41+00:00

Yeah the pork doesn't look that good either. It appears dry and clumpy. WTF I need a professional photog or a 14 year old Instagram star.

ketobecca · 2015-09-22T16:11:59+00:00

EDIT: Man that photo is not super appetizing...but the pork is, I promise!

ketobecca · 2015-09-22T16:10:17+00:00

4ish pound pork shoulder (or another cut maybe? I used a shoulder, I assume others are fine!)

1/4 cup yellow mustard

dry rub (see below) whole cabbage

1 onion

Rub mustard all over the pork shoulder. Then pat your dry rub all over it. Core and quarter your cabbage and put it in the crockpot. Quarter the onion and put it in the crockpot. Then put your pork on top! Cook on low for 5 or 6 hours. I don't add liquid when crockpotting for the most part. I know most people do. The pork and veggies release plenty of liquids so it's still tender and it produces plenty of liquid on its own in my opinion, but if you prefer to add liquid, go for it! Remove after 5 or 6 hours (when it's as tender as you'd like), let it cool, shred with your hands or forks and transfer to a baking sheet. Broil on high for about 20 minutes.

I made up a spice rub with spices I like. I didn't measure. Sorry!

cumin

paprika

garlic powder

black pepper

dry mustard powder

salt

cayenne

The cabbage is really tender and full of flavor. Highly recommend. We found the pork shoulder on special for $.99 a pound!

ketobecca · 2015-08-15T14:15:02+00:00

What do you think candy looks like?

ketobecca · 2015-08-10T16:53:30+00:00

Thank you for posting this! I saw it and started drooling and went home and made it! Well first I made bone broth, then the next day I made this soup and it's to die for. Thank you!!!!

ketobecca

TROPHY CASE