I like quick and easy recipes. Not because I’m lazy, but because I don’t want to be in the kitchen all the time. A complicated recipe or two a week is fine, but not daily. I tend to plan my menus on Thursdays for Friday through the following Thursday because my CSA pick up is on Wednesday, then I shop for supplemental items on Friday mornings. I was a bit stumped last week Thursday. I got okra, a variety of squash, apples, pears, and potatoes from the CSA and I was trying to figure out what to fix with all of it.
I remembered Amy at Simply Sugar and Gluten-Free did a recent post on Oven Roasted Okra. Check. And I had to fit in Shirley’s Oven Steamed Shrimp from gfe – gluten-free easily. Shirley put a link to it up in Facebook before we went to Chicago. Her post made my mouth water and I dreamt of little dancing shrimp at night. Okay, I didn’t really dream of dancing shrimp. I couldn’t get the shrimp off my mind though. That was a must fix last weekend.
I wanted something else to serve with the shrimp and okra. Squash was in abundance thanks to our CSA. I have to admit that I’m a bit of a one to two-note when it comes to squash. I either cut it in half and roast it or I chop it up and make curry with it. The easiest way to fix it is the former. I drizzled olive oil and ground coriander over it and rubbed it in. Then it went into the oven at 400 degrees for about 3o minutes. I’m going to try to expand my squash making abilities in the coming months as it comes into season. If you go to Amy’s blog, she recently had a guest post on Quick Asian-Spiced Kabocha by Alisa Fleming. I can’t wait to try that. It looks absolutely divine and I adore kabocha, a Japanese variety of winter squash. If you haven’t tried it, do. It just might become your new comfort food.
I love bread. I had to add this in even though I fully intended to not serve a grain with this meal because I was really wanting some crusty bread. I feel I’ve gotten better about not being wistful when that basket of bread comes to the table when we go out to eat. Maybe because I don’t even look at it. If I don’t see it, I can’t be tempted, right? I do miss going to Italian restaurants and tearing off hunks of crusty bread, then sopping up herbed olive oil with it. I still had a loaf of a baguette from Against The Grain in my freezer. I think 1 baguette is supposed to be 3 servings. I easily ate half of it. The last time I had a baguette was when I first bought that bag (it comes with 2), which was several months ago. So, it’s not like I put away half a baguette daily or even weekly.
My favorite way to dress up the olive oil used for dipping is using Herbs de Provence. It is a mix of several different herbs and dried lavender so it has a more complex flavor than using just oregano, basil, or pepper. I use the Morton & Bassett brand. Sometimes, if I have all the herbs I need, I’ll mix it myself if I’m low.
I realized while uploading pictures that I didn’t get a picture of the okra or a picture of one of our plates. I was pretty hungry that night to miss taking those pictures. Everything smelled so good while it was in the oven that when it came out and I was plating, I just wanted to stand there at the counter and eat. Yes, I’m not too proud to admit that. I’ll make all that again and probably be just as hungry and in a rush to eat. Besides, the fun and excitement of trying out someone else’s recipe(s) is that first bite.
Thank you Amy and Shirley! Your recipes were bits of Heaven. Pure and simple (and easy).