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I'm on Pre-Maintenance, but here's what I'm having that's Induction Friendly:
Shrimp Stew: Chop an equal amount of onion and celery, throw it into a deep pot, add a bay leaf and a pinch of red pepper flakes, add a quart of water and bring to the boil and simmer for about 10 minutes. Then toss in raw shrimp, bring to a boil and boil for 1 minutes, then put a lid on it and remove from the heat. Allow to sit undisturbed for about 30 minutes. If you want to be fancy, remove the shrimp and toss the cooked onions and celery into a blender along with the broth and puree until very smooth for an elegant type of stew or leave it chunky.
I'm also cooking tomorrow's supper tonight: it's a pork shoulder roast that I cut into smaller pieces, browned in a frying pan, then tossed into a slow cooker with a chopped tomato, chopped onion and a chopped chipolte pepper. When it's cooked, I'll shred the pork, add a bit of cumin and chili powder, and reheat it in the cooking juices. Then I'll have a nice bowl of it topped with shredded cheese and sour cream for supper tomorrow night along.
I haven't decided on my veggie for tonight, but it will probably be a radish salad---sliced radishes tossed with a bit of sour cream and a squirt of lemon juice with salt and pepper.
Shrimp Stew: Chop an equal amount of onion and celery, throw it into a deep pot, add a bay leaf and a pinch of red pepper flakes, add a quart of water and bring to the boil and simmer for about 10 minutes. Then toss in raw shrimp, bring to a boil and boil for 1 minutes, then put a lid on it and remove from the heat. Allow to sit undisturbed for about 30 minutes. If you want to be fancy, remove the shrimp and toss the cooked onions and celery into a blender along with the broth and puree until very smooth for an elegant type of stew or leave it chunky.
I'm also cooking tomorrow's supper tonight: it's a pork shoulder roast that I cut into smaller pieces, browned in a frying pan, then tossed into a slow cooker with a chopped tomato, chopped onion and a chopped chipolte pepper. When it's cooked, I'll shred the pork, add a bit of cumin and chili powder, and reheat it in the cooking juices. Then I'll have a nice bowl of it topped with shredded cheese and sour cream for supper tomorrow night along.
I haven't decided on my veggie for tonight, but it will probably be a radish salad---sliced radishes tossed with a bit of sour cream and a squirt of lemon juice with salt and pepper.
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