So far so good...

See, I told you I am sucky at this blog thing! I forgot to photograph my meal as evidence last night. However, I can tell you that I made a “light” version of this recipe recommended by both Orangette and The Wednesday Chef. I think that my version suffered due to the decrease in olive oil and there are a few things I would do differently. Next time, and there will be a next time, I will probably serve it with pasta (I served with rice). I also changed the serving size to "2" by halving the ingredients. I rarely cook for four so it seems less wasteful this way, although now that I can't eat out having leftovers might be a good idea. Other than that, day one went pretty well. The one thing I have to cut from my daily routine that is really going to affect this challenge is coffee. I buy coffee every single day, sometimes twice a day. I’m going to have to start brewing at home and bringing it to work and I can’t believe it seems like such a gargantuan task. We’ll see how that goes.

Roasted Broccoli With Shrimp

adapted from original recipe by Melissa Clark


Published: January 9, 2009

1 pound broccoli, cut into bite-size florets
2 teaspoons extra virgin olive oil
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1/2 pound large shrimp, shelled and deveined
1 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving.

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 1 teaspoon of oil, coriander, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 1 teaspoon of oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. (I covered the baking sheet in foil for easy clean-up and sprayed with PAM to avoid sticking) Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Yield: 2 servings.

Here we go...

Hi all and welcome. I’m pretty bad at this blogging thing but I figured it would be the best way to chronicle my efforts for the next 365 days. In light of our ailing economy and my thinning wallet I have decided that I will not be enjoying the fine dining available right outside my doorstep. Instead I will only partake of meals prepared by yours truly. The only eating out involved will be at my friends and family’s dining room tables. I actually love to cook. There is such a sense of fulfillment in taking many different pieces, colors and flavors and turning them into a whole. However, no matter how much I love to cook we have so many amazing and varied options here in New York City that it makes it very easy to be lazy and “dine out” instead. Add in to the mix the fact that I have an extremely tiny kitchen in my extremely tiny apartment which in turn becomes a HUGE mess when I cook, and well, going out for dinner seems like a much better plan. So here I am, trying to reform, trying to a) become a better cook, b)save some money, and c) eat a little healthier.

Wish me luck, I have a feeling I’m going to need it!