Thursday, July 11, 2013

Cooking: Why eat out?

I always have a million blog posts running through my mind. 
Things I want to preach about...(people taking responsibility for how their kids behave, what they eat, how they shop, Monsanto), things I want to learn about...(how to have a better attitude, how to pray better, how to raise successful teenagers) and things that I do and find surprisingly good.

This past week, I made two really great meals. Well, three if you count what I ate and not the boring tacos I made for my family. Steve and I have gotten to the point that we rarely eat out. When we do it is often anticlimactic, as we find that most of the foods we love to eat, which are higher end at restaurants, I make at home. 

We eat better than a lot of our peers, mostly because we are cheap and we love food.

I lucked into two great deals on seafood these past 10 days and we have had Red Royal Shrimp (a treat if you ever can get them) and wild Alaskan salmon. Both were half price at Earthfare, which has wonderful meat and seafood. (I am not being paid to say that, I wish I was..ahem, Earthfare, ahem). 

This week we had tacos, shrimp and salmon.
I made my own shrimp boil and it was absolutely delicious. I usually use Zataran's shrimp boil, but as I am sure it has MSG in it, have ceased buying it.  I tweaked a recipe I found online and even Mr. Hard-to-Impress was indeed, impressed.

For the salmon, I threw three ingredients together and marinated the fish for about 45 minutes.  We love horseradish, so I mixed equal parts mustard, horseradish and Stubb's BBQ sauce (no cornsyrup) together. A little salt and pepper, and the salmon grilled up nicely. Delaney oohed and aahed over it, as well. Succeess.

Cooking is not hard, it just takes a little forethought. As a country with so many health problems caused from affluence, we could all use a little more home cooked, not out of a box meals.

Here is the recipe for the shrimp boil  I made. Try it once and you won't go back.

Happy Eating.

Shrimp Boil for 2 pounds of shrimp

  • 1/3 cup apple cider vinegar
  • 1 tbl. peppercorns
  • 1 1/2 tsp. mustard seed
  • 1 1/2 tsp. celery seed
  • 1 1/2 tsp. cumin
  • 1/4 tsp. cloves
  • 1/4 cayenne pepper
  • 1/8 cup kosher salt
  • 4-6 bay leaves
To boil shrimp, bring 8 cups of water to boil, add spices. Add shrimp and cook til done. If cooking Royal Reds reduce cook time to half.
Rinse shrimp under cool water to cease cooking.
Serve with sauce of choice. We recommend Louisiana Hot Sauce brand cocktail sauce

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