Let me re-introduce myself!

THE WHAT

  • The Blog
  • The Food
  • The Opinions
  • The Photographs
  • The Comments
  • The Restaurants
  • The Cocktails
  • The Moments
  • The Recipes

THE WHO

NJP.Married.Divorced.Mother.Photographer.Aries
Extrovert.Determined.PassportStamped.Stern.
CreaterOfTheTallAlbum.GrannySipper.Qualified.
Classified.46.FoodAficionado.KitKatSnacker

THE WHY

I live, eat, think and breathe food.  But not just any food, the type of cuisine that makes me wanna photograph it and share it with the world.  About 15 years ago, I began photographing  all things food.  You name it; crab cakes, desserts, cocktails, vegetables.

Anything that could be captured and developed into a beautiful piece of artwork.  I have accumulated hundreds of memorable food moments over the years.  Now it’s time to contribute my  food moments. Don’t talk about it; Blog about it!

THE WHERE

Because I dine at various restaurants, I also appreciate the finer cuisine’s as well as the simple meals prepared in a tiny unsophisticated kitchen in the hood.  My food journey takes me to grocery stores, the Farmer’s Market, new restaurants, familiar places as well as my warm and inviting kitchen.  Sometimes it’s about the ambiance. Sometimes it’s about the food. Sometimes WHERE you are doesn’t really matter.

Taco inspired Stuffed Peppers with ground turkey and quinoa

image

Ok so here is the not so recipe, recipe:

Ingredients

  • 1 lb ground turkey
  • Bell peppers 4-6
  • 1/2 cup cheese (whatever you like)
  • 1 1/2 – 2 cups black beans
  • 2 cups salsa (Chipotle Salsa Trader Joe’s)
  • Trader Joe’s Taco seasoning or other
  • 1 -2 cups quinoa (cooked)
  • 2 small shallots (or onion)

I only made 3 peppers and I chose red, green and yellow. I have never made this recipe before. It was inspired by another recipe I saw so I just put my own spin on it. I cooked the quinoa in chicken stock instead of water … it taste better that way. I did not blanch the peppers 1st but after reading more recipes, that is what I recommend. Blanch in hot water for 3 minutes. It will help the peppers to cook faster in the oven. Cut off the tops and take out the inside. Leave the top for garnishment.

  1. Cook ground turkey and season with taco seasoning and a little salt
  2. Add chopped shallots, Stir
  3. Add beans (canned are ok), Stir
  4. Add salsa, Stir
  5. Add quinoa, Stir
  6. Add cheese and save a little to sprinkle on top
  7. Spray peppers with coconut oil spray or other spray or EVOO
  8. Add filling and sprinkle cheese
  9. Cook in 350 degree oven for 25 minutes or until peppers are tender
  10. Serve with remaining filling

 

 

Skinny Shrimp Scampi

recipe

SKINNY SHRIMP SCAMPI… The healthy Non-Pasta Dish!

Ingredients:
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish

Directions:
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately

Milda’s

Image

image

 

Milda’s Cafe is located in “the hood” of North Minneapolis.  Breakfast all day, Fried chicken, grits, pasty’s, Frank’s Red Hot Sauce, local celebrities and cash only.  You won’t be impressed by the ambiance but the chicken andouille sausage will make you question why you continue to eat pork. 1720 Glenwood Avenue North, Minneapolis MN.

Thinking of Thanksgiving Dinner

Thinking of what to prepare for Thanksgiving dinner. Should I make a few sweet potato pies? Of course I should! But because I like everything fresh, I will make another stop tomorrow. But, last weeks find was the Short Stack pancake syrup. It has 60g of sugar and 240 calories per 2 fl oz. Boy oh Boy!!! This is why I normally use the Trader Joe’s house whip (30 calories and 2g of sugar per 2 Tbsp) and fresh strawberries. Treat yourself sometimes!