This is my first Sunday meal after moving in with the boyfriend. The kitchen is finally a quarter decent to finally cook a meal. It’s still unfamiliar territory, yet the benefits are worth taking the time to familiarize myself in our new home. A larger kitchen; a sit down mini table for eating and rolling out dough; amble counter space; a new fridge in the near future; and dreamy decorating ideas making cooking meals a comfortable affair. After we completed our grocery shopping in the late evening, we were a little hungry. Thinking up a good, quick light dinner for our first meal here, I was going to prepare for a salad and a risotto. I overheard another shopper ask her boyfriend to pick up the spaghetti squash. I quickly changed my menu and picked another one for myself. Initially, I told my boyfriend the new dish, and he quickly replied, “Yuck.” An hour later he was helping himself to seconds.Continue reading Spaghetti Squash with Sautéed Shrimp
- 1/4 c. rice-vinegar
- 3 tbsp. low-sodium soy sauce
- 1 tbsp. sesame oil
- 2 tbsp. honey
- 3 tbsp. minced fresh ginger
- 3 garlic cloves, minced
- Sea salt & fresh ground black pepper
- (Optional) A pinch of crushed red pepper
- 2 tbsp. sunflower or safflower oil
- 5 Japanese eggplants; chopped into about 1-in. pieces
- Garnish: Thinly sliced scallions
- Preheat oven to 425°F. Line baking sheet with foil for easier clean up.
- Whisk vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, both peppers and oil to make the sauce.
- Toss the sauce with the chopped eggplant.
- Place eggplants in the oven and roast for 35 to 45 min or until they’re just starting to brown.
- Garnish with sliced scallions and serve.