Posts tagged ‘Shrimp’

June 7, 2011

Sesame Tofu and Shrimp Soba Noodles

I almost feel like a broken record with that one. I dunno… I sort of get the impression that I’ve done a million different variations on this same subject. Asian inspired dishes including broccoli, tofu, shrimp and sesame.

Well, what can I say? To me, this is the perfect “quicky meal”, the perfect “let’s-eat-some-veggies-and-clean-up-the-fridge-a-little” dish. Or, the perfect “darn-I-have-no-idea-what-to-make-tonight-let’s-see what’s-in the-fridge-and-whip-something-up” dinner plan.

*No, that’s not a tentacle that grew on the side of the bowl… it’s a green onion who, apparently, decided to jump out… The shrimp must’ve said something scary to him!

AND, it appears that I tend to always have broccoli, bell peppers, tofu and ginger in my fridge… 😉 Oh well! But it doesn’t matter what’s in your fridge really. The beauty of this is that you can use whatever veggies you want or have. Everyone ALWAYS has something in their fridge to whip up some kind of an Asian inspired rice or noodle based stirfry resembling dish, now, don’t they? 😉

Bottom line is, you don’t really need to follow a recipe here. If you don’t have the exact vegetables that are in this recipe, don’t sweat it. Use what you have. You don’t like shrimp? No problem! Use chicken, or eggs, why not?. You don’t care for soba noodles? Use rice instead…

This is one dish where a little bit of this and a little bit of that will get the job done!

INGREDIENTS
(Serves 1)

  • 80g soba noodles
  • 75g extra firm tofu, cut into ½” cubes
  • 6 tail on cooked shrimp (size 31-40)
  • 5 mushrooms, sliced
  • 1 cup broccoli florets
  • ¼ red bell pepper, sliced
  • 1 carrot, peeled and sliced
  • 2 bird’s eye chili peppers
  • 2 green onions, chopped (save some to garnish if you want)
  • 10g ginger, finely chopped
  • 1 tsp tamari sauce
  • A drizzle of sesame oil
  • Sesame seeds, to garnish

INSTRUCTIONS

  1. Cook noodles per instruction on package. Throw in your broccoli when your noodles are 30 seconds away from being done, just to give it a quich blanch. Drain and set aside when done.
  2. Meanwhile, coat a large skillet with cooking spray and heat it over high heat. When it’s really hot throw in the tofu cubes and mushroom slices and turn the heat down to medium-high.  Cook from 5-10 minutes, until nice  and golden brown.
  3. Add shrimp and the rest of your vegetables and saute for a minute or two, then add tamari sauce, broccoli and noodles. Drizzle with sesame oil and toss quickly just to combine everything.
  4. Transfer to serving bowl (or plate!) and garnish with sesame seeds and green onions.

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April 27, 2011

Cold Bulgur Wheat and Shrimp Salad

I’ve been so busy planning Easter last week that I didn’t have time to make my usual meal plan / grocery list for the week. This has left me totally unstabilized… hey, I’m used to planning my meals up to 2 weeks in advance, you know!!!

I decided to make the best of the situation and initiate a fridge clean-up operation. There weren’t that many meals left this week anyway, seeing that I won’t be at home on Friday and Sunday and that I will be going for groceries on Sunday. That only left me with 4 days to plan. Surely I could find enough food in the house to whip up a few meals.

Monday, I had leftovers from Easter ( I only had the healthy stuff, of course!). Easy! Done.

Enter Tuesday. I still had about half a pound of cooked shrimp that I hadn’t used in my cold shrimp salad. That would be my base ingredient to work with. But what was I to do with them? It had to be something quick and easy, for there was a game on at 7.

I was in the mood for bulgur. Cold bulgur, shrimp and whatever veggies I could find… That sounds like a salad in the making to me! Before I left for work, I quickly put a cup and a half of bulgur in a bowl, covered with cold water and left that in the fridge to soak all day, that way, it would be ready to go when I got back home! Genius!

Salads always work wonders to clean-out your fridge, and this one was no exception. Plus, it was so quick and easy to make, it was ready before the game even started. Win!

Ingredients
(serves 3-4)

  • 1½ cups bulgur wheat, soaked for at least 2 hours and drained
  • 1 cup frozen corn, cooked and cooled (rinse under cold water to speed up cooling process)
  • ½ cup black olives, sliced
  • ¼ cup red onion, finely chopped
  • 1 green onion, chopped
  • 1 orange tomato, diced
  • 1 celery rib, finely chopped
  • 1 small cucumber, diced
  • ¾ cup parsley, finely chopped

Dressing

  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • The juice of ½ lime
  • ½ tsp hot pepper flakes
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tbsp fresh basil, finely chopped
  • 1 garlic clove, minced

Instructions

Mix all the ingredients for the salad in a mixing bowl. Set aside.

Combine all the ingredients for the dressing in a separate bowl, or better yet, throw everything in the bowl of a food processor and process until well incorporated.

Pour dressing over salad and toss to combine.

You can serve this salad immediately or refrigerate overnight to let the flavors develop.

April 25, 2011

OMGIDITGLIFO – Easter Extravaganza!

Wondering about all those letters? They stand for Oh My God I Did It Thank Goodness Lent Is Finally Over!

To me, Lent this year meant 46 days of eating clean, 100% of the time. No processed sugar, in fact, no sweet treats at all. The only exception was a teaspoon of honey here and there when a recipe called for it, and there is this once when I drizzled a half teaspoon over my buckwheat pancake, mostly for the looks… Hey, I had to make that sacrifice so that my picture would look good!!! How’s that for dedication?

So for 46 days, no sugar, no junk, not one french fry, not one potato chip, not even a pretzel, not one drop of alcohol, not one bite of meat (save for fish and seafood), even white flour was off limits. Need I tell you It was tough? It was a heck of a challenge, but I did it!  And I am very proud. Kudos to my kids for also succeeding with their Lent challenge. You kids are good! Hats off to you!

I do feel, however, like this year has been especially long and especially hard… especially when it comes to everything sweet. You see, I have a mega sweet tooth. Sugar would be my one addiction that still isn’t completely under control.

For Easter, my brothers and I went to my parents and had a lovely pot luck lunch. I love pot lucks. You get to eat so many different things in a very relaxed atmosphere. You can walk with your plate and sit anywhere you please. You can eat in small installments, too. The only thing is, I always overeat. At least, this time, I was good. Most of what I ate was healthy and good for me… most, I did say!

For the occasion, I had baked this absolutely decadent Stout and Chocolate Cheesecake. I had found the recipe on Kevin’s Closet Cooking a few weeks ago and I had been drooling and day dreaming about that cake ever since. I was looking sooooo forward to eating it, you can’t even imagine. I think the hardest part of my Lent observance came when I finally made the cake. You see, since I was making it for Easter, I had to prepare it in advance so Lent wasn’t over yet when I actually made it.

Have you ever tried making a cake without even so much as licking your fingers, especially when you have been craving sugar for weeks and you have to look at this melted chocolate, and smell it, and you can’t even taste it? Then you crack open this beer that you really really like, and you don’t even need half of it for your recipe, but you can’t even finish it… It was hell, I tell you! At least, I thought I would get to eat the cake that I’d been daydreaming about in less than 48 hours…

Unfortunately, the cake, while good, was not nearly as good as I expected. I chose to top it with Bailey’s Whipped Cream and, well, I think THAT was my favorite part. For some reason, I think my cake was a little overcooked… It wasn’t nearly as creamy as Kevin’s was. And I couldn’t taste the beer at all. Maybe it’s because I chose to use a different stout, a cocoa and vanilla stout called Aphrodisiaque, which is brewed by a local brewery. Maybe I ought to try the cake again using Guinness this time.

It did look pretty, however, didn’t it?

Another very yummy thing that I contributed to the pot luck is this lovely pine nut shaped cream cheese appetizer.  I got the inspiration here for the shape, but I didn’t care much for the cheese recipe. I’m not big on mayo, you see… and I wanted something orange / cranberry. This turned out soooo good, I think it’s worthy of getting its own post… but it’s basically low fat cream cheese, sour cream, the zest of 1 orange, some parsley and chopped pecans with a handful of dried cranberries. Oh, and a pinch of cayenne!

The rest of my food contributions are all déjà-vu…

My cold shrimp salad (I cheated and added a can of heart of artichokes…)

My Orange Cranberry Quinoa Salad

My No Knead Country Loaf  (well, ok… not quite mine… I admit!)

This, my brother made. It’s so easy and soooooo good. You simply take a very fresh salmon fillet, cut it into cubes, then pour some lemon juice over it, sprinkle with a little bit of fresh dill and let it marinate for a half hour or so. The lemon juice will take care of cooking the salmon but it remains super tender. Notice on one of the pictures below, this is the only plate that got completely cleaned!

This plate right there was 750g of salmon and the juice of about 2 lemons. Not much calculation required here, really…

Of course, there was also people at that party!!!

This adorable little fellow would be my nephew, Lyle. He is just the custest kid I have ever seen. Don’t you agree? I think he too, really liked the whipped cream on that cake…

This is my older brother, Sylvain, oh, and Lyle eating cake again… We had this huge chocolate fondue with tons of fruit. YUM!

My niece Rosalie in the foreground and my daughter Natasha (with the red sweater)

My mom, Maria and my sister-in law, Myriam (I guess you can figure out who’s who…) This picture reminds me of “The Last Scene”…  Notice the empty salmon plate… all that’s left are lemon slices!

My younger brother, Patric, and his girlfriend, Myriam

My niece Elisabeth playing the guitar, her sister Rosalie and Lyle, the future heart breaker…

My dad! My favorite dad in the whole wide world! (with again, Lyle in the background… he’s just everywhere, that kid!)

And, well, me! Yep, this is all you’re getting! 😉