Has this been a week or what?! Jeebus. Deadlines are my frenemies; they’re good, they’re bad, I love them, and they suck. Last night I found myself scouring the pantry and fridge for a simple meal, without a lot of fuss or measuring. I made two dishes that I think, and hope, will work for cooks who just don’t have time for complicated recipes or a trip to the grocery store.
The recipes below are my own, and lend themselves well to different tastes, interpretations, and endless imperfections. They’re imprecise in every imaginable way. Both preparations are guidelines only. Just ask yourself...a little more of this? A smidge less of that? Beef instead of shrimp? Add or subtract a bean or veg in the salad? You get the idea. Enjoy, good people.
Shrimp and Corn Chowder, tasty as hell. In whatever imprecise measurements you choose. Seriously.
My shrimp and corn chowder.
1 pound shrimp, cleaned and deveined. I bought the beauties pictured above ON SALE for $8/lb. Used half, froze the rest. Chicken or fish works, too.
Butter and oil, for sauted deliciousness.
Red or green pepper. I had exactly one red in the fridge and needed to use it STAT. I chopped it up. Imprecisely.
An onion, also chopped. Ugly chopped. Who doesn’t have an onion?
A little flour, maybe 2 TBS, S&P. Garlic powder, celery seed/salt, red pepper flakes. Whatever spices you like, go wild.
A big Russet potato, peeled and diced imprecisely. Knife cuts don’t count. It’s soup!
1 can of creamed corn. Or two. Can opener!!
About 1 cup of frozen corn…? It’s in your freezer, right? In the back, a little to the left...BOOM! If you have fresh, I’m envious. Use what you have on hand.
Chicken broth, vegetable stock, seafood stock, whatever. In any combo, enough to make the whole thing look soupy. 3-4 cups?
Milk, or half-n-half, or light cream, or any combo, about two cups total.
Saute the pepper and onion, add the seasonings of your choice, about 5 mins, until just soft. Add the flour, stirring for 4-5 mins. Taste and adjust as you go along.
Add broths and potatoes; simmer until everything is tender, about 15-20 minutes.
Stir in the dairy, the corns, and the shrimp. Heat through, plate, garnish (I rough chopped some scallions) and serve. Yeah, baby. Croutons on top are a bonus.
Goodness in a bowl. Chickpeas, tomatoes, cukes, feta, and more.
Greek-ish Chickpea Salad:
Canned chickpeas, drained and rinsed.
Some chopped onion, black olives, tomatoes, and cucumber. In any imprecise measure.
Crumbled feta cheese.
Garlic, oregano, dill, mint, and S&P. In any combo, to taste.
Bottled Greek salad dressing, or your own, enough to coat.
Lemon zest, optional.
Mix everything together, chill, and eat.
Thanks so much for having me over. What’s for dinner in your delicious imperfect kitchen tonight?