I love to cook. For some, it causes anxiety. For me, it is both a creative outlet and somewhat relaxing. It’s also a way to show my love. They say (or should say) the way to a woman’s heart…
I actually enjoy putting thought into the menu for the week and finding creative ways to use the fewest amount of ingredients possible while still making something healthy and delicious. I like going to the store and looking at all the produce, finding the perfect whatever. I like changing my recipe to accommodate something that just looks amazing and I must buy it.
Being this far away from home, more specifically my kitchen, I’m forced to be even more creative. I don’t have my gadgets, my good knives (these are like trying to use a piece of paper to cut anything), my sauces, spices, collections of oils and vinegars, even my larger cutting boards and decent pots and pans. I mean, they didn’t leave us with nothing, it’s just the way anyone feels about not having their stuff. At home I know how long it takes to heat my oven, what temperature it actually is, and I like my gas range over this electric thing. Takes FOREVER to heat up.
But, I’m getting used to it. And I don’t want our dinners to suffer because of my less-than-optimal kitchen situation. So, I’ve decided to take on this challenge. I’m going to find ways to make healthy, money-conscience, balanced meals without my stuff and without buying any sauces – we can’t stock up in a temporary situation. I’m going to try to post some of my better successes (per Erin and Kate’s requests). Of course, I’ve already missed a few things. But I’ll recap at some point.
Last night’s success:
Shrimp and Avocado Salad with Grapefruit Vinaigrette – Under $10
Ingredients:
1 grapefruit
1/2 lime (leftover from another meal)
1/2 lb. shrimp (it was cheaper to buy them steamed)
2 avocados
2-3 cups fresh baby spinach
handful crushed almonds (sent as part of my care package yesterday)
olive oil, salt, pepper
ginger powder (Kate discovered that our grocery lets you measure out and buy as much seasonings as you want – I spent only a few cents and got more than enough for a few meals)
Vinaigrette:
I segmented the grapefruit over a bowl and squeezed the piths and whatever fruit clung to them into the bowl. Added maybe half as much in oil. Seasoned with salt, pepper, and ginger to taste. Done.
Salad:
Cut up avocados into slices, added to bowl with grapefruit segments, spinach and shrimp. Topped with almonds and lime juice.
Voila! Delicious, nutritious, ambitious?, few dishes? knishes.
p.s. I resent that “knishes” comes up in spell check.