Stir fry: Shrimp and Vegetables

Tags

dinner, healthy, light, lunch, shrimp, stir fry

As a Fresh Direct junkie, finding myself in an actual supermarket is kind of rare. Even more rare, while standing in the seafood section did I discover that there was a sale on fresh shrimp. Shrimp in general can be costly. I wasted no time filling my cart with 2 lbs of fresh shrimp for…. wait for it…. $8.

Amazing.

I took the goods home along with some fresh vegetables for a stir fry. It felt even more kismet after finding a Korean stir fry sauce in the bargain bin of my favorite close-out store earlier in the day.

Ingredients: (serves 4, or 2 greedy people)

1 lb of medium shrimp, cleaned and deveined

1 Tbsp cornstarch

1 tsp oil

1 clove garlic, minced

1 tsp ginger, minced

1 carrot, julienned

2 cups snow peas

2 cups broccoli florets

1/4 cup stir fry sauce

2 cups cooked white rice

1. To get this party started, set up a pot of water and bring to boil. I like to drop the veggies in boiling water for a 1-2 minutes to speed up the stir fry process… but not too long or the veggies get soggy.

2. Dust the shrimp with the cornstarch and set aside.

3. In a large skillet, heat the tsp of oil over a medium heat. Add the shrimp and cook for 1-2 minutes on each side. Its cooked when it turns orange and the shrimp curls into a “C” shape. Cook too long and they look like an “O”, as in Overcooked. Once the shrimp are cooked, set them aside.

4.  Add to the pan the garlic, ginger, and carrots and stir fry until tender, about 5 minutes. Add the broccoli and snap peas that have briefly boiled and then the shrimp and stir fry sauce.

5. Combine and heat through for another 5 minutes. Remove from heat and serve over rice.

Serving size: 5-6 shrimp with 1 cup of vegetables and 1/2 cup rice.

This was a nice change in the weekly menu. The shrimp was a huge hit with BR.

There were no leftovers.

The Korean Stir Fry sauce will definitely be in rotation. Its like a spicy terriyaki sauce.

Me likey.

Farewell Google Reader

If you read this blog, you probably read other blogs too. I read about a hundred blogs and it can be difficult to keep track of them all. I was fortunate enough to have Google Reader for 4 good years and just the other day, I went into panic mode as the message popped up on my beloved Google Reader that the service I so loved would be coming to an end in July.

I panicked. I mean, I am not the most technologically savvy person out there, and I hate change. I sought my media channels to ask friends what they planned on doing. I actually got a lot of great leads. But ultimately, I needed something that reminded me of my beloved Google Reader. Also, I was going to need something that would allow me to transfer all my subscriptions with the click of a mouse.

Cue: Netvibes.com

Netvibes.com is a media/news reading device. They have a premium packaged that you can pay for… but at the asking price of $499, I am guessing this program is for corporations. Fear not though, the basic reader is free and it looks A LOT like Google Reader!

I have included this screen shot of how it looks on my computer screen. I truly love the ease of this program and the familiarity!

I didn’t find this baby on my own, though. I had help.

And if you are wondering about transferring the blogs to the new site, It was super easy thanks to Google Takeout.  And Lifehacker does a great job at explaining how to make the transfer.

Well, that’s it for now.

Just wanted to put my two cents in regarding the Google Reader’s sudden and sad departure. (note, I did not receive compensation for this review. The opinions above are my own.) I have heard some great things about the competition. If you have already found a news reader, share the love in the comments.

Happy Browsing.

Tofu Coconut Curry

Tags

coconut curry, curry, dinner, lunch, tofu

It’s been so long since I have made a tofu dish. I remember tofu being a major element in my diet when I first moved out on my own as its high in protein, so a little can go a long way; its inexpensive, so a lot can last a while; and its versatile, so you can pretty much make anything with it.

Most people I know that don’t like tofu blame the texture. Personally, I love it. And then there is the flavor. Its pretty mild in flavor which, for me, makes it so awesome.

As it turns out, I bought a few blocks of tofu to mix up lunch and dinners only to find out BR doesn’t like tofu- so I had quite a bit of tofu on my hands. It was time for an experiment.

I really love tofu in curry dishes. And curry is easier to prepare than I had originally thought.

Coconut Curry with Tofu and Broccoli

Ingredients:

1 block of tofu, pressed and cubed

1 Tablespoon coconut oil

1 heaping tablespoon of red curry paste

1 cup of light coconut milk

1/4 cup veggie stock

2 cups of cooked broccoli florets

In a fry pan, heat coconut oil over a medium flame. Add the tofu and fry on all sides – about 1 minute on each side. When the tofu is browned on all sides, remove from pan. Add the tablespoon of curry paste in the pan and stir. Slowly whisk in the coconut milk until the curry paste is well incorporated into the coconut milk. At this point, you can add the veggie stock and heat through. Let simmer for 10 minutes over low flame.

Return the tofu to the pan to coat and lastly, throw in the broccoli.

Serve it over white rice.

The thing that is so wonderful about coconut curry is its instant ability to warm and comfort. Great flavors and its not too unhealthy- as long as its enjoyed in moderate portions.

It got a thumbs up from BR, but out of principle, he still wont eat tofu.

Oh well.

MORE FOR ME!

Taco Night

Tags

chicken, dinner, lunch, nachos, recipes, tacos

Anyone else trying to catch up from Daylight Savings Time? That one hour really messes with you!

So much has transpired in the last few days. I submitted my application for Grad School. (Shit!) And today I paid (in full) for my first Caribbean Cruise Ever! (also note, my first real vacation in TWELVE YEARS!) I guess I am finally an adult.

I have been in such a good mood. Excitement from my next steps in my academic career and going away with BR- it’s a great reason to smile.

You know what else makes me smile?

Tacos.

Such a comfort food! Some years ago, when I went to San Antonio, Texas for a Psychology Conference (im smart sometimes), I hit up a Mexican festival on my last day in the Lone Star State and partook in some micro tacos that were fresh, tasty and cheap. They were legendary.

Of course, New Yorkers love them same tacos. And we have taco spots all over but there is nothing like an ice cold beer in your hand while you and your friend/lover prepare a taco bar and rent a movie.

Its what I like to call: the perfect Friday Night.

Ingredients:

Corn tortillas

1 lb chicken breasts, diced

1 T taco seasoning

2 cups roughly chopped lettuce (I used spring greens)

1/2 cup extra sharp cheddar cheese

hot sauce.

Over a medium flame, I heated a pan coated in cooking spray and added the diced chicken. While it was cooking, I liberally sprinkled it with the taco seasoning. Using tongs, I continued to move the chicken around the pan until it was fully cooked; or no longer pink- about 8 minutes.

When the chicken was cooked, I set it aside and warmed some corn tortillas. Best way to do this is to place the desired amount of tortillas on a microwavable plate, place a damp paper towel on top of the tortillas and microwave 30 seconds at a time. You want them to be warm so they are pliable and soft.

We set up all of our ingredients into bowls on snack trays and made tacos to order.

I ate 4 tacos. BR… that’s a different story.

I had some extra corn tortillas and attempted nachos… We still ate them but they weren’t the best. Fried nachos> Baked Nachos.

Make your own taco night. I forsee another one for myself but perhaps with carnitas, or shredded steak, or even tofu!

What would be in your rotation on Taco Night?

Slow Cooker: Pot Roast

Tags

dinner, mashed potato, pot roast, slow cooker, sunday dinner

Before I get into the Meat and Potatoes of this post, a big thank you to all who participated in the giveaway! I have picked the two winners using Random.org. The winners are Tiffany and Alyssa! Congrats ladies! Shoot me an email with your shipping info!

Sometimes you just need a beefy, rib sticking dish. Sometimes, you find score a huge roast at the grocery store for a great price and have a great Sunday Dinner.

This is that “sometime”.

This roast was the perfect size for my 4 quart slow cooker so I decided to make it a slow cooker day.

Pot Roast

Ingredients

1 pot roast (6-7  lbs)

1 clove of garlic, sliced

1 Tbsp garlic powder

1 Tbsp onion powder

salt and pepper to taste

Method

On the evening before cooking, stab the roast several times with a knife and fill the “stab wounds” with fresh garlic. Once its filled with garlic, liberally add garlic and onion powder. Then sprinkle with salt and pepper. Cover with plastic wrap and allow to marinate for a few hours or overnight.

When you are ready to cook, sear the meat in a cast iron skillet or heavy bottom pan on all sides and then transfer to the slow cooker. Don’t add any liquid! The beauty of the slow cooker is the meat makes its own “juice” which make for perfect gravies. Set this baby on High for 3-4 hours or on Low for 6-7 hours. I cooked mine on high for 4 hrs.

When it was done cooking, I transferred the roast to a plate to cool and allow the juices to redistribute. After about 30 minutes, I began to carve. It was incredibly tender and juicy.

If you are planning on slow cooking a roast, be sure to use a vessel that JUST FITS the meat. It will ensure the meat doesn’t overcook or dry out.

With the drippings left in the slow cooker, I collected them, strained them and made a nice brown gravy to top on the beef.

And while I was at it, I made some mashed potatoes (with almond milk!) and heated some canned corn.

Not the healthiest thing on the planet but perfect for a 3pm Sunday dinner.

I made Cheese!

Tags

cheese, giveaway, Yelp

The other day I was lucky enough to gain a spot in a very small, very intimate, and very free Yelp Elite event making fresh mozzarella in my local pizzeria, Williamsburg Pizzeria. Not only did I get to walk to this event, but I got to leave with a belly full of truffle pizza and a bag of fresh mozzarella.

For the longest time, I have been wanting to make cheese. It seems very daunting all together but I learned that to make cheese, one needs pasteurized milk which is illegal in New York. So, we kind of made cheese in the middle of the from scratch process. Still, I made cheese.

So, as a group of 8 piled into the small pizzeria, we were handed a bowl of mozzarella curds. With freshly washed hands, we broke apart the remaining brick of mozzarella to get the party started. The hard part was not putting curds into my mouth.

After a liberal shaking of salt, we added boiling water to the curds and began folding the curds to create one massive wad of cheese.

Next, we stretch the cheese. It was beautiful to see long ribbons of stretchy mozzarella cheese. The scent both sweet and salty- the things I love about fresh mozzarella.

After the cheese was nice and stretched, it shined beautifully and was ready to be formed.

We formed the cheese into smooth balls and dropped them into buckets of ice water to cool them quickly. After a spell in the ice bath, we took the mozzarella out of the ice bath and placed it back in the water we mixed it in.

We wrapped up our goodies and brought them home. I didn’t last too long at home with fresh mozzarella on hand. BR and I are cheese addicts and when I remembered the loaf of fresh baked bread that was given to us with our cheese, we held off dinner and cut the cheese.

Soft, Creamy, salty and sweet. All these things. What an amazing experience.

I have a whole new appreciation for fresh mozzarella and those who make it from scratch. If I can ever get my hands on some unpasteurized milk, I might have to make this happen again.

And because its Friday, I thought I would end this with a sweet giveaway! Back in the beginning of Feb, Cravebox sent me an awesome box of goodies that I used to throw a superbowl party. Cravebox appreciated the post and decided to send me TWO extra boxes for two lucky readers.

So, if you want to win a Cravebox Zatarains themed prize pack, leave a comment below. Contest ends Monday, March 4, 11:59 pm. Winners will be announced on Tuesday, March 5.

Slow Cooker: Chicken Korma

Tags

chicken, dinner, healthy, recipes, slow cooker

A while ago, I let on that I had a few cooking fails coming up. I postponed them several times… they were that bad. But everyone makes mistakes and has a bad recipe every now and then, but don’t let it be discouraging. That’s part of what makes you a better cook- knowing what went wrong and how to make it better next time.

I was on a slow cooker kick. I chose a week’s worth of recipes that required little to no actual work and would allow me to come home from work and have dinner already cooked. Its no surprise how much I love my slow cooker. Even BR is starting to like when he sees me prepping the slow cooker for dinner. But sometimes, you pick a recipe that just doesn’t deliver.

This chicken korma recipe had a lot of promise, A great list of ingredients and minimal effort. When I made my grocery run for the week, I prepped all of the recipes and put them in freezer bags so the night before, I simply dumped the contents into the slow cooker, refrigerated it and then in the AM, set it to cook on low.

• 2 pounds skinless, boneless chicken thighs breasts, cut into bite-sized pieces
• 2 cups coarsely chopped onion (1 onion)
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 cups (1/2-inch) cubed peeled baking potato
• 1 teaspoon salt
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 2 bay leaves
• 1 (3-inch) cinnamon stick
• 1/2 cup plain fat-free yogurt
• 4 cups hot cooked long-grain brown rice
• 1/4 cup chopped fresh cilantro

Combine the first 11 ingredients (up to the cinnamon stick) into a 4 qt crock pot and set it to low and cook for 8 hrs. With 30 minutes left to cook, set the vessel to high and stir in the yogurt. (this step failed miserably for me. the yogurt curdled even after tempering)

To serve, place 1 cup cooked brown rice in a bowl and ladle the Chicken Korma on top and garnish with cilantro.

I am a lover of all foods from all over. This seemed like a great indian dish. The aroma was incredibly off-putting. I didn’t let that deter me. I served the dish. We both ate it. It was confusing to our taste buds. It wanted to be a curry but was lacking the heat. The cinnamon was strong and wouldn’t have been so bad but this dish just wasn’t right for me. Some might enjoy it but for me, it needs tweaking. More Curry. or No Curry. I don’t know. It was teetering on two different kinds of flavors and most of it went into the trash.

If this happens, don’t be discouraged. You are now 1 step closer to knowing what works for you and what doesn’t.

I don’t know what it is, But it Has Bacon

Tags

bacon, dinner, pasta

Quite a title, isn’t it? Truthfully, I didn’t know what to call it other than dinner. But it was a little passed dinner time and I was hungry and there was no waiting for delivery. I rummaged through the fridge and pantry. I pulled out pasta, chicken breasts, frozen peas, leftover pasta sauce and BACON.

The wheels were turning. It would be nothing special but it would be quick and fulfilling.

Here is my BS dinner recipe: (serves 2, btw)

3 chicken breasts seasoned with salt, pepper and basil

2 slices of bacon

2 cups of marinara sauce

1/4 cup half and half

1/2 cup frozen peas

2 cups pasta, cooked

I crisped up the two slices of bacon and crumbled them. When they were nice and crispy, I set them aside on some paper towels. The bacon fat didn’t go to waste- don’t you worry! I cooked the chicken in it.

When the chicken was done, I set it aside as well.

I heated the marinara sauce in a large skillet and added some half and half followed by the peas.

 

When the sauce was heated through and the peas were tender, I tossed in the cooked pasta.

Threw it all in a bowl and ate it. Served BR and as he dug in he asked “what is this?”

“I don’t know what it is, but it has bacon”.

And it was good.

Quiche Lorraine

Tags

bacon, brunch, cheese, dinner, egg, lunch, pie crust, quiche

Eggs baked with cream bacon and cheese in a a flaky, buttery pie crust.

Quiche Lorraine. Its pure heaven for me. But I don’t make it often because its so easy to devour the entire thing! Don’t act like its just me!

However, I do feel like one can indulge in the good stuff if they keep it balance. A nice spring green salad to go along side this decadent quiche is the perfect homemade brunch; topped with a honey mustard vinaigrette!

I have made quiche in the past and sought a few of my pervious projects for inspiration. I cheated by using a premade frozen crust and went all in on the cream, eggs, bacon and cheese.

I served us each a slab of quiche alongside a mixed green salad.

It was a great balance. It was also hard to not have a second slice. Instead, I had more salad since the honey mustard dressing was SO delicious!

Asian BBQ Pork Tenderloin with Scallion Rice and Roasted Veggies

Tags

asian, brussel sprouts, dinner, marinade, pork, pork tenderloin, sugar snap peas

Over the weekend, BR and I celebrated our own Valentine’s Day along with 6 months of being together. It was great. On the 14th, I made his favorite: stewed oxtail and on Saturday we had a fantastic dinner at Otto, where we had our first date, complete with appetizers, entrees, wine and dessert. It was quite an indulgent weekend.

I like to keep some family traditions that my mother used to hold. Every Sunday, we had dinner around 3pm. She had been doing so since she was a youngen. We had a light breakfast and I set a 4 lb pork tenderloin to marinate.

For the marinade:

1/2 cup soy sauce

1/4 cup of hoisin sauce

1 clove of garlic, minced

1 tsp sesame oil

1/4 tsp ginger powder

light sprinkle of red pepper flakes

Method: Allow the pork to marinate for at least an hour. When read to cook, preheat oven to 425*. Set the tenderloin in a shallow baking sheet and cover with all the marinating liquid. Bake uncovered for about 10-15 minutes per pound. 45 minutes later,(at 145* internal temp) I removed the tenderloin from the oven and allowed it to rest (and for the internal temp to reach 160).

That was the perfect time to roast my sugar snap peas and brussel sprouts. They roasted at 425 for 15 minutes. I like when they get a little charred.

I had some leftover white rice to add to the mix and threw some fresh scallions on top for something different.

When the meat has fully rested, slice on a bias and serve. I am not too sure what constitutes as a full serving but this was more than sufficient for me. 

Asian marinated meat is always a win in my house.