garlic shrimp pasta

mood: vitiated
listening to: health :: in heat/die slow

my slacking this time is completely warranted as i have moved now for the 3rd time in 3 years. hopefully, i like this place enough this time to not move next year around this time. anyways, with that said, get read to see a new background in the dish pictures. my means are a little bit antiquated, but i think that it actually makes for a home-ier feel to everything. while i've been unpacking, i've been trying to find some decent with a garlic tinge to it. as always, i've altered something that i found with my own bit of culinary flair.

Ingredients: angel hair pasta 1 sm can, sliced olives red bell pepper, sliced orange bell pepper, sliced 4 large garlic cloves, minced 1 in. ginger, minced 2 tbsp, margarine 2 tsp, ground fennel 2 tsp, ground coriander

salt, pinches 2 tsp, olive oil 1 lb cooked med. shrimp, peeled 2.5 tbsp corn starch 4 tbsp, cold water 1/2 can chicken broth 1 cup, fresh parsley, chopped 1 cup, fresh basil, chopped 3 tsp, lemon juice chili powder, pinch

Preparation:
- in large pot, add 12 cups of water and olive oil and bring to a bowl on med-high heat
- add noodles and reduce heat to medium
- in medium pan, heat margarine and add ginger, garlic, coriander and fennel on medium heat; stir for 2-3 mins
- add in peppers, olives, broth and half the amounts of parsley and basil; continue stirring
- in small bowl, mix up corn starch and water until smooth and add in to pan
- reduce heat to medium-low and add in shrimp, salt, chili powder and lemon juice; stir
- remove heat and add rest of parsley and basil
- drain pasta, serve portion and add shrimp mixture over top

roasted red pepper bisque

mood: satiated
listening to: isis :: hall of the dead/ghost key

it's cold outside and what's better on a cold afternoon or evening than soup! i've been feeling inspired to find a soup to make for the past 2 weeks, but nothing sounded intriguing. i didn't want to make something that you could pour out of a campbell's can, but also didn't want to make something that would take forever and a day... i mean, come on... it's soup! i came across this recipe and realized the alteration opportunities that i had to make this even more magnificent. the original called for chicken broth, which i've never found to be that tasty, so i substituted tomato paste and heavy whipping cream. this one is easy for all y'all that are being blanketed by snow.

Ingredients:
2 16 oz. jars of roasted red peppers
1 6 oz can of tomato paste
2 large garlic cloves
ginger
salt
dried basil
dried oregano
cumin ground black pepper
1/2 cup heavy whipping cream

Preparation:
- drain red peppers and put in food processor or blender
- blend until smooth, add in garlic and ginger
- in a large saucepan, mix red pepper mixture with tomato paste and heavy whipping cream
- add in salt, pepper, basil and oregano to taste

if you want to add in shrimp or other vegetables, you can add them in here and serve it with some french bread