Fresh spiced pineapple with a tomato/cheddar quesadilla. Simple. Delicious.
Last day of class for the Summer semester means two papers still due and an early morning final exam. By 6 o’clock the kids are starving, I am pressed for time; what to do? Shrimp fried rice of course. A Chinese comfort food if there ever was one. Rasa Malaysia is my go-to Asian recipe base; of course I tweak, but Rasa delivers consistently good direction, always gorgeous photography and her recipes make even the most complicated dishes look easy. Fresh, quick and little to no fuss was just what the Professor ordered for dinner. Delicious results. Recipe after the jump.
3 cups pre-cooked rice
2 Tablespoons fish sauce
1 Tablespoon soy sauce
1 teaspoon salt
1/2 Tablespoon of granulated sugar
1 teaspoon white pepper powder
1 Tablespoon fresh powdered ginger
1 large scallion, sliced
1 lb. fresh peeled shrimp
1/2 cup frozen green peas (fresh vegetables optional: broccoli crowns, carrot strips, white onion, red pepper strips)
2 tablespoons cooking oil
2 cloves garlic (diced)
1 knob of ginger julienned
2 eggs, beaten and set aside
In a small bowl combine soy sauce with granulated sugar and fish sauce, set aside. Heat up a sautee pan with two tablespoons of oil. Add ginger strips and garlic, saute until aromatic taking care not to burn the garlic and ginger. Add the shrimp and fry until they just start to turn pink. Season with salt, pepper and powdered ginger. Continue to fry for 1-2 minutes. Add your peas and vegetables, and just a splash of oil to make sure the vegetables don’t stick. Add in the rice and mix well until all of the ingredients are incorporated. Add in soy/fish sauce mixture and continue to mix and fry the rice until coated well. Salt to taste.
Make a “well” in the middle of the pan, pushing the rice to the sides and pour the beaten eggs in the well. Leave the eggs for about 30 seconds then mix the eggs into the fried rice. Add sliced scallion, mix briefly just until the scallions wilt a bit. Remove the pan from the heat and serve.
For a vegetarian version you could always substitue tofu for shrimp; I would marinate the tofu overnight in the soy/fish sauce, slice and broil it before using it in the rice.
4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional
Set a pot of salted water to boil on high heat.
Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low. Stir well and cook for 12 – 15 minutes.
Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).
Drain the cooked pasta,
For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.
For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.
AND p.s. – you just got 4 servings of Vegetables in one meal!
2 parts tamari
1 part agave syrup (or other sweetener)
1 part rice vinegar
1 part dark sesame oil
2 TBsp ginger, diced
2 cloves garlic, minced
1 scallion, sliced
juice OR zest of 1 lime (zest packs more punch)
Use as a marinade for seitan, tofu, chicken, beef, pork or veggies.
Grill on a hot surface for 10 – 15 mins per side.
Try to pause between bites, it’s soo darn good.
REAL Lunch: Quick Gyro ~ Serves 5 ~ Substitution makes this Vegan Friendly
Unbelievably easy. Insanely delicious (I just finished mine).
I packed them for the kid’s lunches in a 2 ply to-go wrap. One sheet of wax paper, and one sheet of aluminum foil. Fold the sides in and roll the long end together along the top. Perfect.
1 lb chicken tenders OR 1 lb of seitan strips
Spice Blend, 1 TBsp each:
Turmeric, Paprika, Dill, Garlic Powder, Onion Powder, Salt, Cracked Black Pepper, Parsley.
1 pkg Pita Breads
Shredded Cheese, optional*
Sliced Onions, optional*
Fresh Jalapeno, optional*
1 cup plain yogurt
1/4 cup chopped parsley or mint
1 tablespoon lemon juice
2 small garlic cloves, minced
1/4 tsp salt
1/2 tsp dark sesame oil
In a medium bowl, coat the chicken tenders with your pre-mixed spice blend.
Turn your broiler to medium-high. Lightly coat both sides of your pita breads with Olive Oil, and either spread them out onto a cookie sheet and place under the broiler for 2 – 5 minutes each side OR using a frying pan, warm the pitas on each side for 2 – 5 minutes.
Pan-fry the spiced chicken (or seitan) on medium-high heat in a heavy bottom pan, using a teaspoon of olive oil. Cook until the meat is cooked through (or until the seitan is browned and crispy) about 10 – 15 minutes. Chop the chicken (or seitan) into chunks, while still in the pan – using a metal spatula.
If you’re packing to-go, grab your wax paper and foil sheets and layer them. Foil first, wax on top. Pita next.
Layer the cheese, chicken (or seitan), lettuce, tomato slices, sliced onions, jalapeno strips and yogurt sauce [feel free to use whatever you have on hand, use Ranch dressing, Bleu Cheeese Dressing, or any other favorite sauce].
Wrap and Pack, enjoy later.
For dining-in, just plate up with fresh fruit and call it a meal!
I had always watched fancy cooking shows where recipes like this were made, but when I realized how easy it was to make them, how much the kids liked them, how versatile they were to use – well, I had to.
I made a batch of dough and prepared them two ways.
Caramelized Portabella and Sweet Onion and Basil Pesto – so very good.
5 large potatoes, gold are my favorite
1 egg, lightly beaten
salt and freshly cracked black pepper
1 cup of flour (more for dusting your work surface)
1 tsp fresh nutmeg
1 medium onionplus 2 cloves of garlic and 8 baby bella mushrooms
pesto (fresh or store bought, Sam’s Club brand is great)
Peel all of the potatoes. Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes about 30 minutes.
Remove the potatoes from the water one at a time with a slotted spoon and place into a large bowl. Work quickly with the potatoes, so that you can mash them when they are still hot. Process the potatoes through a ricer, pulse them in a food processor or mash them with the tines of a fork – no need to make things more complicated eh? The end result is that you have an even consistency and no big lumps.
Let the potato mash cool in the bowl – about ten minutes. When you are ready, drizzle the potatoes with the beaten egg and sprinkle 3/4 cup of the flour across the top. Incorporate the flour and eggs into the potatoes with the egg incorporated throughout – use a wooden spoon or rubber spatula to make quick work of it. Scrape the bottom of the bowl and fold the ingredients together, until the mixture is a light crumble. Then knead the dough with your hands, very gently.
Here, you can add more flour (a sprinkle at a time) if the dough is too sticky. The dough should be still be moist, but it should be fairly easy to handle; not tacky. Cut the dough into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out.
Lightly, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape, the back will have ridge marks from the tines of the fork. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don’t get frustrated – sometimes I just cut them and don’t bother with the tines and ridges; they’re just as good in the shapes of little square plain pillows.
Bring a fresh pot of salted water to a rolling boil. Cook the gnocchi about ten at a time. They will float to the top of the pot when they are ready. Scoop them out with a slotted spoon, and place them on a waiting platter.
Combine with your sauce or accompanying ingredients of choice – fresh sauteed garlic spinach, pesto, caramelized mushrooms and onions, fresh grated parmesan and a splash of cream with fresh cracked black pepper — the options are endless!
Serves ~ 8