Tag Archives: recipe

Mex-cellent!

This afternoon, as I sat on my couch getting stuff done, I made a few trips to the kitchen to nibble on some of the corn tortilla chips leftover from last night.

I don’t usually keep tortilla chips around, so I was thinking of how I could incorporate them in something healthier or more substantial than a jar of salsa when I read about Kath’s nachos. Perfect!

I went to the grocery store and got ingredients for those nachos as well as a few other things I’m going to make tonight (look at me planning ahead!!)

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In my nachos:

  • some cheese
  • bison, sauteed with onions, cumin and chili pepper
  • bell peppers
  • black beans

I cooked the bison, black beans and onions together and then put them on top of the chips, threw a little cheese on top of it all and baked it for 7 minutes.

I made a little guacamole (sea salt, cilantro, grape tomatoes, a tiny shake of chili pepper and an avocado) and put it on the side.

Except as I was putting the chips on the baking sheet, I realized I wanted to have leftovers, so I bought another bag, therefore defeating the purpose. Oops.

Butternut Squash and Scallop Garlic Whole Wheat Pasta

Motivated by the Eat In [More] Month challenge, I made a tasty dinner tonight. I spent awhile this afternoon looking at recipes, and was going to try Liz’s Butternut Squash Risotto since I had both chicken sausage and butternut squash on hand, until I realized I didn’t have a few of the ingredients and I should probably cook what I had first.

My mom sent me back with some scallops last week, and I wanted to use them up. I knew I also wanted to use the butternut squash. Since I was craving the risotto, I figured I’d go for something else carb-based. And so…

Butternut Squash and Scallop Garlic Whole Wheat Pasta was born.

Ingredients:

  • Butternut squash
  • Baby spinach
  • Mushrooms
  • Garlic
  • Olive oil
  • Scallops
  • Whole wheat spaghetti
  • White wine
  • Butter

Directions:

  • Cover bottom of pan with a thin layer of olive oil.
  • Add garlic and 1/2 tsp butter.
  • Add scallops, sauteeing until most of the liquid disappears (so not the right word, but you know what I mean, right?)(if you do know the right word for this, please let me know.)
  • Once the scallops start to brown, add in a big splash of wine…to your glass.
  • Then add a big splash of wine to the scallops, too.
  • Sautee until glazed.
  • Set scallops aside, reserving liquid. 
  • Add a little extra garlic and olive oil and add in vegetables, sauteeing until slightly glazed.
  • Mix in with the pasta.
  • Eat.

You know, I started blogging because I love writing, but I’m really starting to love the photography aspect, too. I got my D-SLR right after I moved to the city almost two and a half years ago, but I’ve only started really learning about it lately, thanks to all my blogger buddies. I took a photography class at NYU one summer in college, and I think I’ve learned more playing and reading about photography on blogs than I did in that class.

I have a splitting headache, so I’m hopping in bed early. I think it’s from all the crap I ate yesterday. If you’re sitting there trying to decide what to eat, and if you should push your resolutions off another day, DON’T. It’s not worth waiting another day.