This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!
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My deliciously seasoned curried cabbage is sure to turn your World around. Growing up in Zimbabwe I ate a lot of cabbage and fresh leafy vegetables with my rice or sadza. Sadza is a polenta-like dish made with white corn not sweet corn. We ate with our fingers, gently tearing off a piece of the tender cabbage and wrapping it around the sadza before engulfing it. Yum!
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Chilly days call for a warm bowl of soup that warms the heart and hugs the soul. This leek, sweet potato and parsnip soup meets that demand. But wait… it’s adorned with a warm crunchy almond, garlic and sage topping that will be hard to resist.
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I could literally ‘Fall’ into this salad, it’s so good. It’s packed with crunchy apples, toasted pecans, dried cherries and not so fall strawberries. All this crunchy goodness is tossed with a yogurt and maple dressing. It’s super refreshing and oh so tasty! Don’t blame me if you can’t stop eating this addictive salad….
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Garlicky Spaghetti and Baby Shrimp
My kids all time favorite for a quick lunch. El dente spaghetti enrobed in a seriously garlicky and black pepper butter. Did I say enrobed?! YES!! They are buttery slick! Yum! With empty plates and buttery smiles they get back to their keyboards and punch away…
Recipe For Garlicky Noodles and Baby Shrimp
6 tablespoons salted butter, or more if you like
11 oz pre cooked baby shrimp, thawed and water squeezed out
1 teaspoon heaped fresh garlic, chopped to a pulp
8 oz spaghetti cooked until en dente
Freshly cracked black pepper
Chiffonade of parsley or a sprig of parsley would do.\
Heat 2 tablespoons of butter in a wide skillet.
Stir fry the baby shrimp for a couple of minutes on high heat and set aside.
In the same skillet, melt the butter on medium heat.
Toss in garlic and fry for a few minutes, being careful not to burn it.
Tumble in the cooked spaghetti and continue to fold over with a tong, making sure each strand is enrobed in butter.
Divide the spaghetti into two bowls, top with the shrimp and loads of cracked pepper.
Garnish with anything green really!
Pronto a mangiare!!
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For The Love Of Ghee 