Hot-Sweet Shrimp Skewers and Minted White Bean Salad

This meal, like many that happen in my apartment, began with a recipe from EatingWell.com. And, like almost all of those meals, I edited a few things.

 The bean salad recipe calls for fresh sage and oregano, which besides being difficult to locate (understatement) in our local grocery store, I didn't imagine I would have much later use for. So I made the bean salad with some fresh chopped mint leaves, left out the tomato, and added a chopped radish instead. You could use chickpeas instead of the cannellini beans, or a mix of the two. This really couldn't be easier. My recipe serves two:

Ingredients:

1 can cannellini beans, or about 1 1/2 cups cooked beans

1 small handful of fresh mint leaves, chopped

1 green onion, thinly sliced

1 large rib of celery, finely chopped

1 radish, finely chopped

1 tsp. lemon juice

Olive oil

White wine vinegar

Salt and pepper

Directions:

1. Mix everything in a large bowl and refrigerate for at least 15 minutes, or as long as overnight.

For the shrimp (I cooked about 25, 5-per skewer), I made a sweet-spicy sauce. These measurements are all approximate, so definitely tweak it as you see fit.

Ingredients:

1 tsp dried cilantro

2 tsp sesame ginger salad dressing

1/2 tsp lemon or lime juice

Sriracha, to taste - I used about 1/2 tsp

1 tsp honey

25 shrimp, peeled and deveined

Directions:

1. Combine all, and mix with shrimp. Marinate in the refrigerator for at least 10 minutes.

2. Skewer shrimp and grill until cooked through.

 I used my George Foreman Grill, which was a little awkward with the length of the skewers, but it all worked out fine. I did have to rearrange the skewers to make sure they were cooking evenly, but the whole grilling process only took about 6 minutes.

I served the bean salad and shrimp with some warm bulgur wheat. The shrimp came out nicely spicy-sweet, the bean salad was light and summery, and might even be better the day after. There were no leftovers tonight, so I can't say for sure!


Quote of the Day: Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans. ~ Marcelene Cox

Veggie Stir-Fry with Chicken & Brown Rice

I've shared this idea before, but it has everything to do with this post, so I'm sharing it again:

As a kid, I used to watch The Frugal Gourmet on TV with my Dad fairly often. I recently read a quote from the chef on the show, Jeff Smith: “Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!"

When it comes to anything Asian-ish that involves vegetables, this seems to be the key. Even with Indian dishes like vegetable curry, I find the more al dente versions much more satisfying. So tonight I tried to keep this in mind while I was putting together a super-tasty stir fry.

Of course, the sauce is also of huge importance to the success of your stir fry, so you could say that I sort of cheated. I used a couple tablespoons of plum dipping sauce that I had left over from these fabulous baked egg rolls that I made last week. (I know, there's lots of sugar in it, but I'm careful with sugar so I'm okay with that). I added a drizzle of soy sauce, a little sesame oil, and a tiny splash each of apple cider vinegar and hot chili oil. To thin it out just a tad, I added a splash of water (just a second under the tap) and about 1/2 teaspoon of cornstarch. I know, I just said I was trying to thin it out - but the cornstarch will let the sauce evenly coat your veggies before thickening back up into a delicious sauce. Since I didn't really "make" the sauce, I'll leave that bit up to you, and focus on the yummy veggies. We had ours with brown rice, which you'll cook according to the package directions.

Ingredients:

3 carrots, peeled and cut on the bias

3 stalks of celery, cut on the bias

1 green or red pepper, or some of each, sliced

1 handful bean sprouts

1/2 onion, sliced

2 cloves garlic, smashed

1-2 boneless, skinless chicken breasts, cut into strips (ours came from an extremely well-endowed chicken, so I used just one)

sesame oil

olive oil

Directions:

1. Heat sesame oil, olive oil and garlic until it just starts to crackle. Add chicken and saute until just cooked through, about 5 minutes. Set chicken pieces aside and cover, leaving juices in the pan.

2. Add chopped vegetables, except for the sprouts. Over medium heat, stir-fry the veggies for about 4-5 minutes, or until JUST tender. Test a piece of carrot if you're not sure.

3. Add stir-fry sauce to the veggies, mix in the sprouts, and cook for about one more minute, or just long enough for the sauce to thicken a bit.

4. On each plate, add a scoop of brown rice, and put veggies on top. Then add the chicken, and drizzle remaining hot stir-fry sauce over it. Dinnertime!

You could use shrimp or sliced pork tenderloin instead of chicken, or make it vegetarian by skipping the meat and adding a handful of cashews to your veggies while they're cooking. To be honest, I was surprised at just how juicy the chicken was. In this case I think the sesame oil is the key to keeping thinly-sliced chicken moist and tasty.

Stir-fry is a staple quick, easy, and relatively healthy dinner. With brown rice, you have everything you need. Yes, as a student I have considered making stir-fry veggies with a side of Ramen noodles in the past, but when the cost-per-serving of brown rice is so low, I can't justify all the empty white carbs that Ramen brings to the table. (Get it?) ... (Sorry.)

My only real regret is that I didn't have any ginger, fresh or dry, on hand to add to the sauce. I definitely recommend adding about 1 tsp fresh grated ginger root for a little kick. We both added a little Sriracha at the table.

Quote of the Day: "This country isn't a melting pot. Think of this country as a stir fry. That's what this country should be. A place where people are appreciated for who they are." ~ Jane Elliott 

Semi-Asian Rice, Veggie & Tofu Bowls

Last Saturday afternoon, Brady and I happened upon a new and different-looking restaurant on the edge of the UPenn campus. (Apparently its so new that I can't find a decent photo online yet.) We were planning to go to our local Pho restaurant for some deliciously spicy Vietnamese soup, but because of a family emergency, it was closed that day. 

Giant. Bummer. 

Next on the agenda after lunch was an event at the UPenn Museum of Archaeology and Anthropology, so we walked farther in that  direction in hopes of finding something to snack on. There is not a lot to choose from in the area - a pizza place, a frat-boy infested Mexican place, and a Salad Works - so we were surprised when we saw T-Bowl: Passionate about Food at Tea. Since we are both interested in both food at tea, we decided to give it a try. When we first walked in, we were both a little confused. Was it a salad bar? A stir-fry place? Well as it turns out, it's the best of both, if you ask me. 

The concept is this: First you choose white or brown rice (brown rice all the way, I say), then you have your choice of a multitude of veggies, each added for about $1 each. Choices for proteins include egg, chicken, shrimp, tofu, various types of nuts, and beef. Then comes the sauces, which were numerous, and very difficult to choose just one. For my brown rice, edamame, green onion, carrot and shrimp concoction, I chose an African chile and garlic sauce, which was fantastic. Like, really awesome. So awesome that I tried to recreate some fraction of its deliciousness to go with dinner tonight.

Once you've designed your meal, it is "grilled" (lightly sauteed, really) in organic vegetable broth and your sauce of choice and brought to your table. Though I think their prices are a bit high, the flavors were so bold and distinct that I can't help but try it at home.

So here is my game plan for doing it at home: 

Lightly seasoned brown rice topped with (sauteed) snow peas, shredded carrot, green onion, and some cubed, pan-fried tofu. I am planning on using a low-sodium chicken stock, since that's what I have on hand, and cooking the tofu in sesame oil. The part that I was less certain about was the sauce. 

There is something you should know about me. I don't really measure, as such. Unless I'm baking, everything in my kitchen is subject to my (fallible) artistic license. I recommend reading my recipes the same way: Unless it is a tried and true bread recipe (coming soon!) don't take anything as gospel truth. Make it your own. That said, some combination of the following ended up in the sauce:

1.5 tsp Sriracha, or "Rooster Sauce"

2 tsp Grated ginger root

1 tsp Orange zest

2 tsp Lemon juice

a few shakes of Curry powder

a few shakes of Cumin

1 more-effective-than-expected shake of cayenne pepper

1 clove of Garlic, peeled and smashed

2 tsp Tahini

a hefty drizzle of Sesame oil

a less hefty drizzle of Soy sauce

              ... And a bit of cilantro.

I used a small blender (a 2 cup Ninja food processor) to make the sauce.

First I started the rice, then I fried up the tofu, and set it aside. Sometimes it seems crazy to me that brown rice can take 40 minutes to cook, but in favor of the dubious contents of those microwaveable rice bags, I don't mind it so much.

After draining the excess sesame oil from the tofu pan, I mixed about a tablespoon of the sauce above with about 1 cup of the chicken stock, brought it to a boil, and reduced it by about a third. After that I tossed in a couple handfuls of snow peas and some sliced carrot, which I cooked as LITTLE as humanly possible.*

When the veggies were done I plated the rice, tossing tofu and veggies on top, and topped it all with a little chopped scallion.  Of course, I poured a large amount of the sauce/stock juices on the rice, and the extra sauce I served along side. Yum!

I can't really say that this turned out just like our tasty lunch at TBowl, but it was definitely a tasty adaptation. And if you use vegetable stock instead of chicken (someone correct me if I'm wrong) it is also a vegan dish.

*As a kid, I used to watch The Frugal Gourmet on TV with my Dad fairly often. I recently read a quote from the chef on the show, Jeff Smith: “Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!" So, I threatened my vegetables, and it paid off big time.