Leave it to me to come back from a three month silence with a recipe.
“Come back” is a strong phrase.
I’ve been completely snowed under with the day job, more than the customary 40 hour grind, so time is hard to come by.
Which is how tonight’s dinner came to be.
Since the delivery is due to arrive tomorrow, and I grabbed the grape tomatoes, a zucchini and yellow squash, an onion and a handful of green beans from the fridge. I cut the tomatoes in half, sliced the squashes into large chunks, a nd snapped the ends off the green beans. I sliced the onions, not a fine dice, just chunks, and then tossed it all in my Dutch oven.
I had some frozen snapper I thawed earlier, so I searched the pantry for complementary flavors. Three small cans of coconut cream, curry spice, turmeric, ginger, garlic salt, and a little candied ginger all sounded good, so out they came and into the pot they went.
In a hurry, I grabbed a box of gluten free spaghetti, and added a spoonful of chicken bouillon, 3 cups of water, and a drizzle of coconut oil to the same pot.
I didn’t measure the seasoning, but I’d say I went heavier on the curry and salt, light on the rest.
The snapper was last added to the pot, then I ledt it to boil on high. Once it came to a boil, I turned it down to simmer and cooked approximately 10 minutes.
I was pleasantly surprised to find 1) the pasta cooked but not overdone 2) the veggies soft but not mushy 3) the liquids thickening into a thin sauce (or a thick broth, depending on your view).
The fish was cooked longer than I like, but the broth/sauce flavors made it so I didn’t mind. (Next time I’d add the fish further into the cooking).
Overall, a completely worthy weeknight dish. Less prep, fewer dishes, and a great way to use up what’s in the fridge!
**this post was made possible by iPhone- when you need to blog when a baby is sleeping on your arm (forgive typos – my thumb typing skills are subpar)
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