{"id":14840,"date":"2017-09-01T01:10:32","date_gmt":"2017-09-01T06:10:32","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=15369"},"modified":"2017-08-25T10:56:31","modified_gmt":"2017-08-25T15:56:31","slug":"the-kitchen-witch-25","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2017\/09\/01\/the-kitchen-witch-25\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"

Harvest Stir-Fry with Shrimp<\/span><\/strong><\/span><\/p>\n

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\u00a0 \u00a0 \u00a0If you are like me, you either make too much pasta or not enough. Generally, I err on the side of too much. So I often use leftover pasta in stir-fries. Pasta reheats fabulously in the stir-fry pan, and absorbs the flavors of the cooking oil, vegetables and other seasonings.<\/span><\/span><\/p>\n

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\u00a0 \u00a0 \u00a0The other day, I went to the farmer\u2019s market in Downtown Buffalo. I bought these wonderful purple and pale green peppers, as well as cherry tomatoes and zucchini. I decided to use them in the stir-fry with the leftover pasta. I also had onion and shrimp.<\/span><\/span><\/p>\n

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Here is the recipe and how you prepare this yummy stir-fry:<\/span><\/span><\/p>\n

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Ingredients:<\/b><\/u><\/span><\/span><\/p>\n

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2 tablespoons olive oil<\/span><\/span><\/p>\n

1 medium zucchini, cubed (about 1 cup)<\/span><\/span><\/p>\n

1 purple pepper, diced (about \u00bd cup)<\/span><\/span><\/p>\n

1 pale green pepper, diced (about \u00bd cup)<\/span><\/span><\/p>\n

\u00bc cup diced red onion<\/span><\/span><\/p>\n

13-15 cherry tomatoes, halved<\/span><\/span><\/p>\n

Sea salt and freshly ground pepper to taste.<\/span><\/span><\/p>\n

2 cups leftover pasta, broken into pieces<\/span><\/span><\/p>\n

\u00bc cup white wine or chicken broth<\/span><\/span><\/p>\n

10-12 medium cooked frozen shrimp, thawed, with tailed removed<\/span><\/span><\/p>\n

Fresh parsley and basil to taste.<\/span><\/span><\/p>\n

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\u00a0 \u00a0 \u00a0Heat the olive oil in a heavy cast iron pan or wok until just about smoking. Add the vegetables and toss in the hot oil. Season with salt and pepper and keep moving in the oil. Add the leftover pasta and stir it in well. Add the white wine or the chicken broth, stirring well. Add the shrimp, then the parsley and basil. Toss a final time and serve. With a salad, this is a perfect light dinner for two people.<\/span><\/span><\/p>\n

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Enjoy! BB!<\/span><\/strong><\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Harvest Stir-Fry with Shrimp   \u00a0 \u00a0 \u00a0If you are like me, you either make too much pasta or not enough. Generally, I err on the side of too much. So I often use leftover pasta in stir-fries. Pasta reheats fabulously in the stir-fry pan, and absorbs the flavors of the cooking oil, vegetables and other seasonings. \u00a0 \u00a0 \u00a0The other day, I went to the farmer\u2019s market in Downtown Buffalo. I bought these wonderful purple and pale green peppers, as well as cherry tomatoes and zucchini. I decided to use them in the stir-fry with the leftover pasta. I also had onion and shrimp. Here is the recipe and how you prepare this yummy stir-fry: Ingredients: 2 tablespoons olive oil 1 medium zucchini, cubed (about 1 cup) 1 purple pepper, diced (about \u00bd cup) 1 pale green pepper, diced (about \u00bd cup) \u00bc cup diced red onion 13-15 cherry tomatoes, halved Sea salt and freshly ground pepper to taste. 2 cups leftover pasta, broken into pieces \u00bc cup white wine or chicken broth 10-12 medium cooked frozen shrimp, thawed, with tailed removed Fresh parsley and basil to taste. \u00a0 \u00a0 \u00a0Heat the olive oil in a heavy cast iron pan or wok until just about smoking. Add the vegetables and toss in the hot oil. Season with salt and pepper and keep moving in the oil. Add the leftover pasta and stir it in well. Add the white wine or the chicken broth, stirring well. Add the shrimp, then the parsley and basil. Toss a final time and serve. With a salad, this is a perfect light dinner for two people. Enjoy! BB!<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-14840","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/14840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=14840"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/14840\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=14840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=14840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=14840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}