Since the boyfriend and I have really different schedules (he’s a chef and I have a true 9-5), Sunday night is the big night where we (almost) always get to eat together, so we always try to do something a little special. Tonight he took the reins with dinner so it’s a little more complicated than the normal fare you’ll see on here… but what can you expect from a chef!?
After running to the grocery store for a few things, I whipped up a green monster with a new purchase from the grocery store:
A frozen Paradise Fruit medley. It had kiwi, mango, canteloupe, peaches, and pineapple. I used 1 cup of Soy Light, ~1 cup of the frozen fruit, one medium banana, and a few handfuls of spinach to make this one.
After that deliciousness, we played a game of scrabble out on the balcony.
I love Scrabble and we hadn’t played in a long time so it was great, except about 2/3 of the way through our game, we were hearing this music that was REALLY off key coming from somewhere. It just wouldn’t stop, and we ended up seeing there were two guys trying out bagpipes in the courtyard behind our building! They were seriously so off key, hopefully they don’t quit their day jobs… 😉
I made some popcorn to snack on while we played. I had heard that you can buy the kernels in a bag and just pop them in the microwave in a brown paper bag, but had never tried it before today. It works SO well. I just used a brown sandwich bag, put 3 tbsp of kernels in there and folded the top of the bag down a few times. I put it in the microwave on the popcorn setting, and it worked perfectly. It’s so nice because the popcorn that i usually eat is delicious, but has a lot of fake stuff in there with flavorings, and this way you can just eat it plain or top it however you want.
I drizzled some EVOO, sea salt, and pepper on this… so good. I ended up going back and making another batch mid-game, and we also snacked on some pretzels.
Ahh so now onto dinner… “we” made a Mahi and Shrimp Stew with Cilantro and Poblano Pepper (we is definitely a loose term here). Wil made a marinade for the shrimp and the mahi with cilantro, red and white wine vinegar, garlic, lime juice, chili powder, and chili flakes in the mini food processor.
We marinated the shrimp and mahi in that, and then added the rest to the broth. The broth started with the shrimp shells and the vegetable peels and water, and then had that marinade added. Then in the empty soup pan, he sauteed the veggies
This was onions, red pepper, and poblano pepper with a little EVOO. Then he added some chopped garlic, white wine, and the strained stock. Then he seared the mahi in a separate pan and added that to the stew, along with the shrimp. After that cooked together for a while, we added a chopped up tomato and some cilantro:
And let that simmer for another 20-30 minutes. We also made some brown rice to serve the stew over, and I was in charge of the tostonnes (reminiscing about Puerto Rico!)
The pan was a little hot (the reason they are pretty dark), but they were still delicious. We also had a salad of mixed organic greens mixed drizzled with EVOO. Seriously amazing meal.
The broth of the stew was so flavorful and a little spicy… incredible. Best part? Guess who has leftovers for lunch tomorrow… 😉
I’m gonna melt into the couch now and enjoy the rest of my Sunday night. Hope you all had a wonderful weekend!