Category Archives: food

Aarti Paarti in my mouth

So, we really feel like winners. From episode one the Next Food Network Star, we’ve been rooting for Aarti Sequeira. And for good reason – have you seen her cook? Have you seen how mouthwateringly wonderful her food looks?

But I digress.

So she won (congrats, if you ever read this)! In honor of the win, we made her quinoa. Except we didn’t have any and we were tight on time and pennies, so we used the brown rice we already had. And alas, no bran flakes.

But here’s the original recipe for you to try:

Um, two words – yum and wow!


Posted by on August 17, 2010 in food


RECIPE: Shrimp Spaghetti with Thymed and Curried White Beans

I just stumbled upon this recipe that I wrote while we lived in Panama. I remember it being good enough to write down, but I don’t remember exactly what it was like, so I’m going to be testing it again soon. But, I thought maybe you’d like to test it along with me. I’ll put a picture of it up when I make it.

Shrimp Spaghetti with Thymed and Curried White Beans

  • 1 package (500 g) whole-grain spaghetti
  • 1/2 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans white beans
  • 2 tsp yellow curry powder
  • 1 tsp crushed thyme
  • 3 pinches crushed chili powder
  • 2 cups celery leaves/tops, coarsely chopped
  • 1 cup fully-steamed shrimp, deshelled
  • 4 tbsp butter

Fill a large pot with water and add a couple of tablespoons of salt. Bring it to a boil.

Meanwhile, in a large skillet over medium heat, caramelize the onions and the garlic; that means, cook until a beautiful, golden-brown color. Add the beans (with the liquid from the can), curry, thyme, and chili powder. Stir until combined. Set aside until the pasta is done.

Add the spaghetti to the boiling water. Cook until al dente. Drain the water, leaving about 1/4 cup of water in the pot.

Dump the drained pasta back into the cooking pot. Add the bean mixture into the spaghetti, along with the celery leaves and tops, the shrimp, and butter. Stir over low heat until the butter melts and the celery leaves are just cooked but still a nice, vibrant green.

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Posted by on August 17, 2010 in food