Up this week:

Monday: Taco salad - lettuce topped with corn, organic refried black beans, ground beef cooked with homemade taco seasoning (see recipe below), sprinkling of shredded cheese, lots of avocado.

Taco Seasoning:
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. pepper

Store in airtight container. Use whatever amount you want and cook with ground beef.

Tuesday: Brown rice pasta topped with homemade marina and turkey italian sausage. I've been craving spaghetti lately which I haven't had in probably a year.

Wednesday: Shrimp fajitas

You’ll need (for two not super hungry people):

For Fajitas

• 0.75 lb small shrimp, peeled and de-veined
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 0.5 teaspoon salt
• 0.5 teaspoon cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon cayenne
• 0.5 teaspoon paprika
• 6 soft taco shells
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 small orange bell pepper, sliced
• 1 small yellow onion, sliced

Optional:

• Guacamole
• Cilantro
• Lime wedges
• Cojita/Feta Cheese
• Yogurt Sauce (see below)

Cilantro-Lime Yogurt Sauce

• 0.5 cup greek yogurt
• 1 lime, zested and juiced
• 1 garlic clove, minced
• 4 tablespoons finely chopped cilantro
• 0.5 teaspoon salt

To Make:

1. For Fajitas: combine lime juice, olive oil, garlic, salt, cumin, chili powder, cayenne, paprika and shrimp in a plastic bag. Give it a good shake and let marinate in fridge for 20 minutes.
2. While shrimp marinates make cilantro-lime yogurt sauce. Combine all ingredients and set in fridge until time to eat.
3. Heat cast iron skillet over high heat, add shrimp and sauté until cooked- this only takes a few minutes so keep an eye on them. Using tongs, transfer to bowl and cover with a kitchen towel.
4. Add onion/pepper mixture to same cast iron skillet. Sauté until cooked, it will only take a handful of minutes.  Add shrimp back in with onions/peppers and toss.  Remove from heat.
5. My assembling advice: shmear a little guac on bottom of tortilla, top with shrimp (remove tales) and some onion/peppers. Spoon some yogurt sauce on top, garnish with cilantro, lime juice and feta.

It's a cold, damp day today so thought I'd give this one a try. I had to doctor it up quite a bit but turned out ok. I've noted my additions.

Slow Cooker Sausage, White Bean and Spinach Soup

1 T. olive oil

1 package smoked andouille sausage, thinly sliced on the diagonal

3 cloves garlic, minced

1 onion, diced

3 carrots, diced

2 stalks celery, diced

3 or 4 15 oz. cans Great Northern beans, drained and rinsed

½ t. dried oregano

*1 t. basil

*1 can diced tomatoes

2 bay leaves

6 cups chicken stock

*Parmesan rind

S & P

3 + cups fresh spinach, roughly chopped

Parmesan cheese for topping

Heat olive oil in large skillet. Cook sausage until lightly browned, about 3-4 minutes.

Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves, basil, tomatoes and parmesan rind into a 6 qt. slow cooker.  Stir in chicken broth until well blended.   Season with salt and pepper to taste.

Cover and cook low 7-8 hours or high 3-4 hours.  Stir in spinach until wilted and serve.

I'm trying out recipes for Emily's bridal shower. This was really good, but I'm looking for more of a quiche.                                                                                                     

Cremini Mushroom, Bacon and Shallot Crustless Quiche

*(kind of more of a casserole than quiche)

Serves 8

8 thin slices bacon, about 6 oz.

4 T. unsalted butter

1 lb. cremini mushrooms or kinds, thinly sliced

½ t. salt

2 medium shallots, finely chopped (about ½ c.)

1 clove garlic, minced

2 T. minced flat leaf parsley

2 T. grated parmesan cheese

2 c. half and half

2 large eggs

2 large egg yolks

Pepper

Generous pinch of nutmeg

4 oz. Gruyere or Swiss

2 T. snipped fresh chives

Preheat oven to 350.  Cook bacon in medium skillet until crisp.  Drain on paper towels. Discard all but 2 T. of the bacon fat.  Add 2 T butter, mushrooms and ½ t. salt.  Cook, stirring over medium heat, until the mushroom juices evaporate, about 7-10 minutes.  Add shallots and cook until tender and mushrooms are golden, about 3 minutes more.  Add the garlic and parsley.  Remove from heat and cool slightly.

Brush a 9” glass pie pan with butter and sprinkle evenly with the grated parmesan.  Place pan on a baking sheet.  Scatter half the Gruyere or swiss cheese into the pan and crumble the bacon on top.  Add ¾ of the mushrooms, then the remaining cheese.

Whisk the half and half, eggs and yolks in a large glass measuring cup.  Season with salt, pepper and nutmeg.  Pour the custard over the fillings.  Top with remaining mushroom mixture and sprinkle with chives.

Bake until set in the center, about 40-50 minutes.  Cool.