I hope none of you watched the season premier of the new Biggest Loser, because they keep puking! Anyway, despite the really crappy tiny cell phone photo (my camera charger was a NYE casualty), I wanted to share with you a really delicious way to ring in the new year. It starts with a full belly of resolution-friendly dinner. My boymate and I have embarked upon a new eating leaf. I know that's so cliche, but you gotta start somewhere (thanks Bob and Jillian!). Tonight I made something that almost blew my own mind. It is as follows:
Posted on Jan 5, 2010 by e-bro
Artichoke: Clip off the outer leaves, chop off the top pointed inch, shave off the outer skin from the good leaves all the way down to the stem. Pry that point open and ferociously scoop out all of the furry bits and the dots those furry bits came from. Have a halved lemon handy and rub the lemon over all surfaces of the artichoke so it doesn't turn brown and yucky. Do that to a few artichokes and place them in a sauce pan, tops down. Add half of that lemon and a smashed clove of garlic. boil for 30ish minutes until you can pull one of the outer leaves out and have it taste yummy. For a dipping sauce mix a T of lowfat or vegan mayo, a tsp of dijon or spicy mustard and a squeeze of lemon. YUM TOWN AND Z BOYS.
Tomato Pepper Soup: Chop a whole onion and a yellow pepper (in retrospect, maybe roasted pepper?), 2 cloves of garlic, add some salt & a bunch of red pepper flakes and saute in a good sized sauce pan until soft and flavory. Add a 28 oz can of whole tomatoes with their juice and a couple of cups of stock (I used chicken). Bring to boil and reduce to simmer. When everything is heated through and incorporated, blend until smooth. Return it to the pan and simmer for a few mins with the lid on. DONE and DONE.
Seafood: Go to Trader Joes and purchase a frozen bag of calamari, shrimp and scallops. It all comes together and is approximately $5. For two of us, we just needed about 2/3 of the bag (the other 1/3 can be used for the leftover soup you'll surely have!). I sauteed it without bells or whistles for about 45 seconds in a hot pan. They release a ton of water. Strain off that water by quickly dumping the seafood into a colander. Meantime, add olive oil, garlic and some thyme (my plants have provided me with lots). Return seafood to pan and cook for another minute or so. Squeeze in some more lemon and viola, DEEEELISSSHH.