As any of you that follow me knows, a couple of months ago I decided to participate in cooking the evening meal. We have always shared the prep duties, but the cooking part has always been hers. So I volunteered to cook one evening meal a week and we would see how it went. Well, so far, it has been going pretty good.
As a cook, I am still learning to walk. But, while doing so, I have a tendency to wander so to speak. By that, I mean I like to tinker. As I have mentioned before, I have begun looking at recipes for two because we always have too many leftovers (unless it is pizza or mac and cheese). I love, love, love, pizza and if there is any in the house, hot or cold, it will not be there for long. So I decided to see if there was a way to enjoy pizza without the volume and discovered the calzone, kind of a pizza turnover. Further, I found an easy way to make it using puff pastry dough, pizza sauce, cheese, and ingredients of your choice. One sheet of the pastry makes two calzones. I made a salad to go with it and it was a substantial meal for the two of us.
When we lived in Texas, I developed a love of a dish called shrimp and grits. We have made it a couple of times, so I decided to give it a try, applying my own twists. I read several recipes and finally combined some ideas and techniques from each to come up with my own rendition. I grilled the shrimp in a marinade with garlic, butter, lemon juice and zest, salt, pepper, and added a little Paul Prudhommes Seafood Magic. I cooked the grits per package directions and when ready, added butter, cheddar cheese, and crisped bacon. Other then cooking way too many grits, it came out well and tasted great.
Through all of this, I have developed a much greater appreciation for our Air Fryer, Mini Insta Pot, and even the bake and broil functions on the toaster oven. Bottom line is, I’m having fun experimenting with ingredients and ways to limit the cookware necessary to prepare them. The meals are simple, and there aren’t a lot of leftovers. As a result, I have become encouraged to continue, so I guess I will press on. I am reminded of the commercial “so easy a caveman can do it”. Hey, maybe I will become the “Caveman Cook”.
P.S. If anyone would like either of the above recipes, send me your email and I will pop you a copy.