Shrimp, Basil & Portobello Stir-fry

I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.

Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂

Shrimp, Basil & Portobello Stir-fry

  • 2 portobello caps, chopped in chunks
  • 1 tomato chopped
  • 5 large fresh basil leaves
  • 1 1/2 cups shrimp
  • 3 eggs
  • Salt/pepper
  • Grassfed garlic herb butter

Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).

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Chilled Cauliflower Salad

Saturday, I was craving a salad (that’s a thing), so I got my lettuce out, put it in a bowl and thought I saw something funny. Although the lettuce appeared just fine, it had a light gray mold on it. I tossed it, and was sad.

Then I was inspired to still make a cold salad with vegetables on hand. What I ended up with was fabulous, and, incredibly easy. I’m always looking for veggie change-ups.

Chilled Cauliflower Salad

  • 1 head or medium bag of frozen cauliflower, steamed
  • 1/2 can of fresh cured green olives
  • 1/2 cup loosely chopped flat leaf parsley
  • 1/4 cup diced white onion
  • 1 cup halved cherry tomatoes
  • 1/4 diced orange bell pepper
  • 1/4 cup garlic feta cheese (totally optional, had some that needed to be used, but otherwise wouldn’t have added dairy)
  • Kosher salt/pepper
  • Light dusting of garlic powder
  • Drizzle of olive oil

Mix everything up and serve 🙂 I just ate the leftovers for lunch and it tastes even better!IMG_3343[1]

Expanded Garden!

If there is one thing I’ve made a focus in my life, it’s doing things I truly enjoy, because life really is short. For me, gardening is one of those things. It’s good to get your hands dirty, and it’s rewarding. Thanks to my parentals for this value.

I posted several times about my garden last year, in part because it was the most fruitful one I’d ever had. I planted extra tomato plants to ensure I’d have a decent yield, and by summer’s end I was giving away tomatoes left and right because all plants survived and thrived. Some of the plants did so well, they got to be about 7ft tall which meant Seth and I were out there almost weekly staking and re-staking. We vowed to have a different method this year, and to plant fewer plants (or I told Seth I would do things differently this year). Hee hee. Right.

I planted the same amount of tomato plants this year, 2 zucchini squash and 2 peppers. Then I said, uh oh! I haven’t even planted herbs or cucumbers (or anything else I might want to try?? I may or may not have a habit of going to a garden center and buying all sorts of stuff that “will be fun to see if I can grow this!” Thanks Mom.). So, my awesome hubs built me another raised bed, and a new deep herb planter box to sit in the raised bed perimeter, since nothing grows in that limestone unless you have an ice pick to dig with-except for this, my 2 1/2 year old out of control oregano bush:DSC_0666 Soon, we won’t have to mow, because our entire backyard will be varying degrees of gardens. Yay for urban gardening.

Before planting anything this year, we enriched the soil with organic blood meal, manure, worm castings, and chicken poo (FYI, dogs love to try to eat this when you look away).DSC_0671 We’re in the process of cleaning out all the weeds in our raised bed that runs the perimeter of our yard-which is super ugly and annoying, but not urgent. I was pulling some of the weeds last week so we could put the herb planter box in its place, and the silver lining to these weeds?? LADYBUGS! They’re everywhere. I was thrilled. So, I relocated a few to my veggie plants, and they’re still there!!!!!! YAY! 🙂DSC_0664

It is in the mid-90’s today in San Diego, which the veggies are soaking up (I’m personally not a fan). Of the veggies I have planted so far, less than 2 weeks ago, they’ve already grown about 1 1/2 feet. I have more to plant, so I’ll be making a trip to the garden center this weekend. We’ll see what I find.

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Oh, and Seth found some awesome rocks, we’ll do something fun with.

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Avocado Smash and Lemon Parsley Eggs

Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm  I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!

Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!

Tomato Olive Avocado Smash

  • 2 avocados
  • 1 cup cherry tomatoes
  • 1/2 small can of sliced black olives
  • Kosher salt/pepp
  • Garlic powder
  • Juice of 1/2 a lemon
  • Drizzle of olive oil

Mix. Ha.DSCN0104DSCN0128

Lemon Parsley Eggs

  • 2 eggs (or however many you want)
  • Fresh lemon juice
  • Dried parsley

I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.DSCN0134

Simple, healthy, flavorful and filling!

Orange OxHeart

The Orange OxHeart Heirloom Tomato has arrived. It has been V…E…R…Y slow. I love the orange color and can see now why it is associated with a heart. I can’t wait to see how the taste varies.