Tag Archives: august

Seafood Linguine

I’ve been at home for the past week and we haven’t really been cooking much. It’s been freezer-this and sandwich or soup-from-a-can that. But over the weekend I had a chance to make one of my favorite go-to easy dinners that tastes like it could come from a restaurant. I call this “seafood linguine”, because you can use shrimp, scallops, or other types of seafood (a shrimp/scallop combo might be nice) and it is very versatile. I haven’t tried it, but I think you could even do this with chicken. We served this with parmesan cheese toast on the side and corn on the cob.

Ingredients:

1/2-1 pound of shrimp
One tomato
6 white ( or crimini) mushrooms
3 cloves of garlic
Cilantro (to taste)
Olive oil (for cooking)
Linguine 

Recipe:

1. Heat olive oil in pan. Once hot, add minced garlic.

2. Cook garlic to a golden color and add the chopped mushrooms.

3. Add peeled shrimp and cook thoroughly.

4. Add the chopped tomato and simmer over low heat.

5. Add the cilantro and reduce heat until wilted.

6. Enjoy!

Post by: Melissa
Photos by: Melissa


Cilantro and pepita pesto

Hey all so we will start putting out posts on MWF every week, because it will be easier for Melissa and I. We will also be submitting pictures to foodgawker so look there for them!

I made this pesto as a way to make a cheap, but very tasty pesto. Pine nuts and basil just cost too much, so I took them out!
This pesto goes really well on any pasta. I’ve made about three batches so far. I put some on a BLT, on spaghetti noodles and even in mac and cheese.

Ingredients:
2 cups of cilantro (I removed them stems and dried them off before using them)
3 to 4 medium cloves of garlic (makes it strong, less for a less strong taste)
1/4 cup pepitas (you can find them in the bulk foods, they are pumpkin seeds)
1/4 cup olive oil
1/4 cup cotija cheese
pepper and salt to taste

Recipe:
Step 1.
Wash cilantro; prepare garlic and pepitas

Step 2. Give 5 2-second pulses in a food processor to mix the ingredients together. This will happen pretty quick; be sure to scrape down the sides.

Step 3. Pour olive oil in while blending until it reaches the texture you want, scraping sides again as needed.

Step 4. Add cheese, pepper and salt.

Step 5. Blend again until everything is smooth and mixed. You can store this for up to 6 weeks in the refrigerator or 2 -3 months in the freezer.

Post by Colin
Photos by Colin


Blueberry picking and milkshake!

We went blueberry picking at our favorite u-pick farm, Boxx Berry Farm! It was sunny, which is perfect weather for seeing the blueberries in all their glory. Fortunately for us, the rows of blueberries had grass planted in between them and we could sit down and get easy access to all the delicious berries (plus it was easy to pick several pounds!)

A tip about picking blueberries: These berries are darker when washed and will look just like the ones you find in the store. 🙂
So don’t worry if they seem a little light in color.

Also, you don’t have to worry as much when picking blueberries because they aren’t super squishy. Just wear whatever you’re comfortable in!

Ingredients:

Blueberries
Mint leaves (to taste, you don’t need too many)
Vanilla ice-cream
Milk (to make blending easier, you can substitute water if you don’t want to use milk!)

Recipe:

1. Wash blueberries and mint. Add to blender.

2. Add ice cream and milk.

3. Pour into a cup when well blended.

4. NOW DRINK YOUR MILKSHAKE. Drink it up!!

 

I almost forgot!!! PIE:

 

Coming soon. (look for the recipe within the next week)

Post by: Colin and Melissa
Photos by: Melissa


Seasoned pork spare ribs

Hello all, Melissa is back home do some job training so I felt I should throw up a post that is quick and easy.

As we all know I love BBQing and my favorite food to grill is ribs.

Ingredients:

1 lb. pork spare ribs

1/4 cup marinade of choice

4 tablespoons spices (we did half pepper, half cumin)

A little olive oil

A little lemon juice

Step 1. Get yourself some delicious ribs, pork is usually cheaper.

Step 2. Assemble you seasonings. Feel free to mix and match. Marinade the ribs for at least 2 hours before putting them on the grill.

Step 3. Use a fork to put holes in the meet so your seasonings and marinade can soak in.

Step 4. After 2 hours put ribs on the grill on medium high heat. I put the meat face up first so I can add some more marinade and sauce, but a lot of people like to cook the top layer of meat first.

Step 5. After a good 5 to 8 minutes on medium high heat flip the ribs to starting cooking that delicious meat.You want to create a char on the meat to give it a nice crispy, fall off the bone taste. Be sure not to blacken the whole slab though. Keep cooking the meat for 10 minutes, checking every 4 to 5 minutes.

Step 6. Flip the ribs over after you have desired char and turn down to low heat and cook for another 5 to 10 minutes depending on your ribs. When the meat starts to slightly crack, it is nicely cooked. See the wonderful char marks? They will just add taste to the greatness that is these ribs.

Step 7. Prepare sides with the ribs. The ribs need to rest for a little bit, so this is a good time to make a salad and warm up some bread. After the sides are done cut the ribs up and serve.

Enjoy!

Post by: Colin

Photos by: Colin and Melissa


Raspberry JAMSSS

You may recall our trip to Boxx Berry Farm. Here’s  what we did with some of the raspberries. But there are still plenty left!

Ingredients:

6 cups raspberries
3 cups sugar
1 packet of Jel-Ease pectin
Jars!

Recipe: 

1. Mash raspberries in a bowl with a spoon or fork until liquidy.

2. It should look like this when you are done. Add pectin to mixture.

3.Measure out sugar in a separate bowl.

4. Boil as many jars as you need to sterilize them for storing jam.

5. In your other pot, stir berry mixture constantly until boiling.

6. When boiling, slowly add sugar and stir.

7. Bring to boil again.

8. Add jam into jar. Let cool for half an hour before placing in fridge.

Post by: Colin and Melissa
Photos by: Colin and Melissa


Just Getting Started

Hello everyone!

I have been cooking/baking (if you want to be specific) since I was about six years old. This is despite the fact that I may have done little of the actual work and been supported heavily by my mom. The first thing I ever remember baking is cupcakes, perhaps fostering my love of all things sweet and delicious. We then decorated the cupcakes as various bugs and insects, with licorice and M&Ms, to impress the kids in my class.

Since then I’ve become a bit more self reliant, but I always find cooking is more fun when done with someone else. I always prefer being able to speak with others and ask for opinions when making something new, though it can be more rewarding to make something entirely by yourself.

In August I will graduate from college, which makes this the perfect time to compile several recipes for the future. No matter what happens. The name of my blog “couple cooking” refers to myself and my boyfriend. He has taught me to enjoy so many  foods that I would never have even looked at before. He has agreed (and we’ll see how this goes because he’s super busy most of the time) to take pictures if I will cook the food.

Stay tuned.

P.S. I’m thinking about doing Meatless Monday and Thrifty Thursday… but any other ideas? I already have some specific recipes in mind.