Cooking, Help,

I'm not too sure I should be blogging right now, I am somewhat down in the dumps. My aches and pains have really been bothering me but I am still having to work my butt off somehow. I decided to make some bean soup today to give us meals in the freezer for when I really can't.  It was a kind of combination between a recipe I already had and my invention. Tastes pretty good and I have enough for 3 meals for the pair of us.

I have some peppers in the fridge which I am planning to stuff asap. They too freeze very well and make a quick, easy meal. Not sure when I will get round to that though. I just seem to be on the go all the time. I take a lot longer these days. Sitting at the dining table to chop stuff doesn't help. It is much easier to end up with stuff on the floor.

Tomorrow I have Sarah, who volunteers to help me with housework, coming in the afternoon. In the morning I do my washing. Not sure why I ended up doing it on Saturday morning but it seems to work as nobody else wants to theirs at that time.

For supper we ended up having a recipe for Shrimp and Sugar Snap Peas. The taste was good, but there was too much liquid, I would adjust that in future if I do it again. I would probably at least leave out the pasta water. The sauce was delicious mind you, but way too much of it. Of course I cooked the pasta in the instant pot. Of course it calls for chili oil so I ended up using Gochujang. I still have the fresh Basil I posted a pic of before, but it is beginning to wilt a tad in places.

Shrimp and Sugar Snap Peas

Recipe By:EAKE

"Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust

the chili oil to your own spice level."

Ingredients

• 1 (16 ounce) package uncooked linguini pasta
• 2 tablespoons olive oil
• 1 teaspoon chili oil
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 pound sugar snap pea pods
• 2 large cloves garlic, minced

 

• 1 1/2 cups dry white wine
• 1/4 cup reserved pasta water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1/3 cup chopped fresh basil

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
2. Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
3. Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Have a great day, stay safe, stay well, stay home.