For some reason – this week has gone verrrrry slowly. I, for one, am glad that this week is half over!
I was able to sleep in today – I was more tired than I thought. I started the morning with Kashi blueberry waffles with a little light cream cheese and some strawberry jam.
For lunch, it was off to meet the hubby at a local Mexican restaurant – Rudy’s, downtown. I think I made a pretty good choice – tortilla soup with shrimp. Granted, there was cheese and sour cream involved, but not too much. (And, I didn’t do too bad around the chips and salsa either!)
It was delicious – I get it every time I go to Rudy’s. It fills me up and it isn’t too much food.
After lunch, it was off to the store to get some cleaning necessities. I have to prepare for my *very small* apartment to be filled with high school girls on Friday. (Why did I agree to that??)
Swim practice number one went well. They’re getting shorter and shorter. Saturday is the big day!!
Swim practice number two was crazy – I was coaching the little ones. A 4 year old, five year old, 2 six year olds and a 7 year old. Try watching them for an hour and fifteen minutes – while worrying about them all drowning. I don’t get paid enough for that! (They’re adorable, though!)
For dinner, it was Rachael Ray’s shrimp jambalya over grits. The husband and I like to try a new recipe ever week – he chose this one this week. I try to avoid eating too much shrimp because of my high cholesterol, but I guess I didn’t plan enough today. Oh well – I’ll just avoid them for a couple weeks or so.
Sorry for the picture quality – I didn’t realize it was blurry until I actually saved it.
In case you were wondering, here’s the recipe – it can be found in the November issue of “Everyday with Rachael Ray”:
2 T flour
8 oz okra – thawed and patted dry
6 T butter (I reduced this to 2 – replaced two tablespoons with olive oil, omitted two completely)
3/4 C quick cooking grits
1 green bell pepper
1 28-oz can crushed tomatoes
1/2 t cayenne pepper
1/2 pound medium shrimp, chopped
1.) Coat okra with flour, salt and pepper
2.) Cook okra over medium-high heat (RR suggests cooking in one tablespoon of butter – I used olive oil) until golden brown – 3 to 5 minutes. Take out of the skillet and set aside for later.
3.) Bring 3 cups of water to a boil, add grits (I stir as I pour them in to prevent clumping) and cook until thickened – approximately 7 minutes. Stir in 4 tablespoons of butter (I only used 2). Season with salt and pepper.
4.) Meanwhile, melt 1 tablespoon of butter (again, I used olive oil) and cook onion and the green pepper until brown – approximately 10 minutes. Stir in tomatoes and cayenne. Bring to a boil and cook (while stirring) until mixture slightly reduced – approximately 5 minutes. Lower heat to medium and add the shrimp until cooked – approximately 3 minutes. Stir in okra and season with salt and pepper.
5.) Serve over grits.
Overall – it was pretty good. The hubby said it was a keeper. The onion I had on hand was moldy (gross!), so I had to omit it. I just used some onion powder instead. We also added some extra creole seasoning (approx 1 T) and some andouille sausage that needed to be used. The recipe tasted good enough without all of the extra butter. I couldn’t believe it asked for SIX tablespoons! I loved the grits. I need to remember to use them more often. I’m still not sold on okra completely – it is a strange veggie (it’s a veggie, right?). It’s all slimy. Now I have to find another use for the rest of the bag… 🙂
No green monster today – I did miss it! I think I’m starting to see the benefits. My hair feels better. It might just because I have a new hair dryer that actually works. 🙂
Alright – time to finish “Top Chef”. Does anyone else hate when they put these reunion shows in the middle of a season?? G’night!!