Spaghetti Squash with Sautéed Shrimp

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

Roast Japanese Eggplant

Roast Japanese Eggplant

Ingredients

  • 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

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil for easier clean up.
  2. Whisk vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, both peppers and oil to make the sauce.
  3. Toss the sauce with the chopped eggplant.
  4. Place eggplants in the oven and roast for 35 to 45 min or until they’re just starting to brown.
  5. Garnish with sliced scallions and serve.
Japanese Eggplant