#MEwx Cold and snow cleanup with Lobster and vegetable stew
If you want to se weather readings from my personal weather station in real-time click here.
This morning we have partly sunny skies with a slight chance of snow showers. Highs around 30°F with light and variable winds.
Tonight we'll have partly cloudy conditions during evening hours, becoming mostly cloudy. Lows around 16°F. Light and variable winds.
The wind direction is East Northeast between 0.1 MPH and 0.2 MPH.
The Relative pressure is 29.95, the Absolute pressure is 29.75 and rising with a weather graphic indicating sun/clouds.
We received roughly 2.0 inches of measurable snow here over the past 24 hours.
Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.
The UV rating is 0 out of 16, the moon is 33.8% illuminated, the moon phase is Waxing Crescent, sunrise is 7:03 am↑ 122° Southeast, Sunset is 3:59 pm↑ 238° Southwest, Moonrise is 11:50 am↑ 113° Southeast, Moonset is 10:08 pm↑ 250° West and we'll have 8 hours 57
Minutes of daylight today.
LOBSTER AND VEGETABLE STEW
Serves: 8—1 cup
1 medium onion, chopped
1 tsp. vegetable oil
28-oz can whole tomatoes
2 medium potatoes, peeled and diced
½ tsp. basil
¼ tsp. pepper
½ tsp. sugar
1½ lb. Or frozen lobster meat in bit-size pieces
16 oz. frozen mixed vegetables
- Sauté onion in oil until tender in a 4-quart saucepan. Stir in can of tomatoes. Add 2 potatoes, ½ tsp. basil, ¼ tsp. pepper, ½ tsp. Splenda and cook over high heat until boiling.
- Reduce heat to low, cover and simmer for another 15 minutes or until potatoes are tender. Stir occasionally.
- Meanwhile, flake lobster meat into bite-size pieces. Add lobster and frozen vegetables to tomato mixture, and heat just until boiling. Reduce heat to low, cover, and simmer for 8 minutes or until vegetables and lobster are tender when tested with a fork.
Exchanges: 2 lean meat, 1 ½ vegetables
Calories: 125; fat: 2 g; protein: 18 g; carbohydrates: 10 g; fiber: 3 g; cholesterol: 81 mg; sodium: 279 mg
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