Nothing like a easy one-pot meal to warm up your tummy when there’s a winter storm warning outside! The recipe for this is from my new Cooking Light: The Essential Dinner Tonight cookbook. This was the 2nd recipe I’ve made from this book and the 1st was good, too!
Please excuse my infrequent recipe posting. Don’t know how I manage to get nothing done lately! I AM still cooking dinner at least 5 out of 7 nights of the week but just haven’t been posting. Tonight’s recipe came from Cooking Light magazine. Seems I’m on a kick with their recipes again. Maybe I’ve been watching too many episode of BIGGEST LOSER. Who knows.
Anyway, this recipe was really good (maybe because I bought full-fat cream cheese instead of 1/3 less fat) or maybe it was because of all the shrimp & broccoli in it. In either case, you should try it!
Working until 5:00 has really cramped my cooking style. Before, working until 3:00 when Audrey got home on the school bus left dinner options wide open. Now I need to find meals ready in 45 minutes or less. Weeknight Menus from Cuisine at Home to the rescue! I made a few recipes from the book after getting it from my sister about 3 years ago. Last week I used it almost every night! The recipe below took 30 minutes. The thing that took the longest was the rice which cooked while I was making the stir fry. Here’s the recipe:
1 T. garlic, minced
1 T. sesame seeds, toasted
1 t. kosher salt
1 t. black pepper
1 t. red pepper flakes
20 large shrimp, peeled & deveined (I just buy a bag of raw shrimp in the freezer section)
1/4 c. cornstarch
1/2 c. juice from a jar of mangos (I used O.J. since I didn’t have jarred mangos)
Juice of 1/2 a lime
1 c. jarred mango, chopped (frozen mango worked just fine here)
1 c. scallions, cut on the bias into 1″ pieces
Combine garlic, sesame seeds, salt, pepper and pepper flakes in a dish.
Toss shrimp with cornstarch. Heat 3 T. oil in the skillet over medium-high, add shrimp, and stir-fry 2-3 minutes per side. Stir garlic mixture into shrimp and cook 1 minute.
Deglaze with mango juice and lim juice, and bring to a simmer. Stir in mango and scallions, cooking just to warm mango. Serve over steamed rice.
Just in case you haven’t heard, today is the 1st day of the Chinese New Year of the Rabbit. Thank goodness that nasty tiger is finally outta here. The year full of changes last year was almost more than I could handle!
After helping Mike shovel the driveway & sidewalk for almost 3 hours yesterday there was no way I was cooking dinner last night so we got Chinese take out from the place down the street instead. I had these 2 recipes waiting for me to cook them tonight…although my hands are still super sore from all my hard work yesterday. Both of the recipes are from a blog by food columnist/photographer/recipe developer Jaden Hair. The recipes were 100 Flower Blossoms and Long Life Fertility Noodles with Happy Shrimp. I wasn’t too sure about the cauliflower in the 1st dish since Mike has always said he didn’t like it but this time he DID! And don’t worry about the “fertility” part of the noodle dish. You know how silly those superstitious Chinese are. I DO love how she explains what each dish is supposed to represent and why you should be eating it.
Here are the pictures of the dishes from Steamy Kitchen’s blog. I can only dream to be able to take food pictures half as good as her someday…
I’ve made this dish twice. Both times for Mike’s birthday dinner. It’s taken me at least 3 hours start to finish each time, so it’s definitely a labor of love. It’s so delicious, though, it’s completely worth it. Click here for the full recipe. Below are some step-by-step pictures I took:
I have to say, I was skeptical of this dish. I don’t think I’ve had it since I was in Junior High sitting in the back of the room at one of my mom’s Chinese cooking classes. Maybe it’s because I didn’t think Egg Foo-Yung was even an authentic Chinese dish. One Google search, however, and I was proven wrong.
Instead of individual patties like you would get in a restaurant, this was one big one cut into 4 wedges. Kind of like a Chinese fritatta. In my case it was REALLY like a fritatta because instead of flipping the big egg patty like the recipe says, I cheated and put the skillet under the broiler for a few minutes. There was no way in you-know-what that the patty was going to stay whole if I attempted flipping it.
Mike also really liked it! He even asked how I made the gravy. My answer: “I opened a can of chicken gravy, heated it up in a pot and added a little soy sauce.” Sorry, Mom. I know it’s now how it’s really done but…Sam told me to do it!
Another “Rated Mmmmm by Mike” recipe – with some modifications.
Recipe – or Cliff Notes if this is a true “cheater recipe”: (improvised ingredients marked with a “*”):
2 packages of rice* (Sam says to use Rice-A-Roni spanish rice mix but I used “Mahatma” brand yellow rice I discovered through my sisters)
3/4 lb. raw shrimp
1 lb. mussels
1/3 c. frozen peas*
1/3 c. frozen corn*
3 roma tomatoes (chopped)*
Cook the rice according to the package directions and add the rest of the ingredients in the last 10 minutes of cooking. Cook until the seafood is done, adding more water if necessary.
Remove the lid, stand back, and marvel at your excellence.
Be sure to discard any mussels that haven’t opened (because they were DOA and can make you very sick).