Shanghai Shrimp

This summer has been, needless to say, hectic so far.  But in the most fun sorts of ways!  My birthday was a blast!  We had a great yoga class with my favorite yoga teacher out on the lakeshore path.  There are lots of photos up on strangeplaceforyoga, so head over there and check them out.  We followed it up with an awesome (and plentiful) sushi dinner with friends (and my baby brother!) which made me smile.

I have also been traveling for work, and even though it may feel like I'm always on a plane, when I travel I get to do my favorite part of my job and I've enjoyed all of the interesting things I've been learning.

A couple weeks ago, we were able to spend a day up out on a friend's boat on Lake Geneva which was an absolute blast!  We've also been taking advantage of the many summer festivals in Chicago.  Last weekend we went to Country Fest, where we were able to lay out in my new birthday hammock all day and enjoy the great weather and music.  Last weekend I also had my first trip to Ravinia, where we had a great night with Darius Rucker, Rodney Atkins, and Jana Kramer.  I had the best night singing, dancing and picnicing!



The summer is only ramping up from here!  Soon I'll be headed on my last work trip of the summer (I hope) followed by a visit to my parent's house in NH.  I'm ready to get out on the lake and waterski, as well as spend lots of overdue time with family.  Once I get back, it will less than 2 weeks until our big trip! We're headed all over the Pacific Northwest and then flying down for a few days in San Diego to cap off the end to of the Monkey Scientist's last summer break.  I couldn't be more excited.  If you have any advice please share!



Hopefully between all of the travel and fun I'll have time to share another recipe with you soon.  In the meantime, this recipe was PERFECT for my crazy hectic lifestyle lately.  Aside from the produce, we had everything we needed in the house, which is always a plus for me.  Although the prep takes a little while, once the vegetables are chopped and the liquids are measured out, it doesn't take very long to come together.  Plus, the boys were happy because it made a LOT of food!  It was perfectly finished with a little watermelon for dessert, and I still had time to make Chipotle Brownies (man, does that post need to be updated) for the Mexican-themed party we're going to tonight!



Shanghai Shrimp
from Family Circle

Ingredients
1 7 ounce package rice stick noodles
3 tbsp canola or vegetable oil
3 tbsp low-sodium soy sauce (divided)
3 tbsp rice vinegar (divided)
1/4 plus 1/8 tsp salt
3/4 lb mini sweet peppers,tops trimmed, quartered
8 oz sugar snap peas
1 medium onion, thinly sliced
1 1/2 lb raw cleaned shrimp (thawed if frozen)
1/2 cup sweet chili sauce
2 tbsp fresh lemon juice
1 - 2 tsp Asian chili-garlic sauce (sambal oelek)

Instructions
1. Bring a large pot of salted water to a boil. Add the rice noodles and cook for 3 minutes, then drain.
2. Heat 1 tbsp of oil in a large wok over medium high heat. Add the cooked rice noodles, 1 tbsp of soy sauce, and 1 tbsp of rice vinegar. Cook, stirring frequently, for 2-3 minutes or until the noodles just start to brown from the heat and the sauce is evenly distributed.  Remove the noodles from the wok onto a large platter.
3. Add the remaining 2 tbsp of oil to the wok and heat over medium high heat.  Add the sweet peppers, sugar snap peas, and onion to the wok and cook, stirring frequently, for 5 minutes or until the onions just start to soften.  Add the shrimp and 1/8 tsp salt. Cook, stirring, for an additional 4 minutes or so, until the shrimp are opaque.  Whisk together 2 tbsp soy sauce, 2 tbsp rice wine vinegar, the sweet chili sauce, lemon juice, and chili-garlic sauce, then add to the wok and cook for an additional 1 minute.
4. Pour the vegetable and shrimp mixture over the noodles, with all of the sauce in the pan, and serve.

Stuffed Pepper Soup

As I have mentioned, the Monkey Scientist frequently brings up the stuffed peppers I made for him back in April as one of his favorite meals I've made for him.  I ought to make them again - they were really fantastic.  But since it finally dipped below freezing this week, I decide to make a soup version!



Although this is a Skinny Taste recipe, which means it's lightened up and healthier, it is absolutely filling.  I did make some adaptations, so it doesn't fit the nutritional facts on the original recipe anymore, but I think I may have made it even healthier by substituting the red meat for chicken.  The Monkey Scientist had a big bowl and said that he was actually full, but he kept eating because he felt like he should.  For us ladies who aren't trying to keep up with a ridiculously fast metabolism, you'll be plenty full with one low fat, low calorie bowl.  It's exactly the kind of meal that makes you feel good about yourself during the holiday season.



I'm usually not a big fan of tomato-based soups, but I found this one particularly savory and delicious.  I added red pepper flakes because when I asked the Monkey Scientist to hand me the salt and pepper, he handed me salt and red pepper flakes.  (Why do I feel like that one act perfectly sums up my boyfriend's eating preferences?)  It turned out to be a great addition and I loved the kick it gave the soup.



Overall, a true winner.  We both thought it was warm, comforting, savory and great tasting.  It had all the flavors of our favorite stuffed peppers, but was a great winter substitution that warmed us right up.  It would be a perfect soup to bring to the ski mountain in your Bubba Keg (OK, that comment was directed straight at my Mom).

Now we're on a kick - which of my other recipes can we turn into soups?



Stuffed Pepper Soup
adapted from Gina's Skinny Taste

Ingredients:
3 cups cooked brown rice (I used long-grain)
2 tsp olive oil
1 lb ground chicken (or any other low-fat ground meat)
1/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 cup finely diced onion (I used frozen chopped onions)
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 - 2 cups tomato sauce (I used one 14.5-oz can and 8-oz can of Hunt's)
2 cups reduced sodium, fat-free chicken broth (I used Cottage Inn)
1/2 tsp dried herbes de provence
1 tsp crushed red pepper flakes
salt and fresh pepper to taste

Instructions:
1. In a large pot or dutch oven, heat oil then brown ground chicken on high heat and season with salt.
2. Reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
3. Add tomatoes, tomato sauce, chicken broth, herbes de provence, red pepper flakes, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
4. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.  You can also sprinkle parmesan cheese on top if you like.

Seafood Paella

This weekend, my friend and I were supposed to go apple picking, but the weather simply did not cooperate!  It was cold (in the 40s!) and rainy, just awful.  Apple season is early and short down in DC which means we might never get to go now, big bummer.



Instead of letting the weather get us down, we decided to get the best ingredients we could find and make paella.  Her mom gave her a nice big paella pan - although after it was all made it ended up being smaller than we expected - and she had a cookbook and a recipe in mind.  We set to work scoping out the best place for all of our ingredients.



For the vegetables (onions, bell peppers) we went to the Mount Pleasant farmer's market.  For the seafood, we drove all the way down to Southeast DC to visit our favorite place, the Maine Avenue Fish Market.  Now I can't say for sure that the quality there is better than the supermarket (it's not like they're pulling fish out of the Potomac, or at least I hope not, but the selection is the best in the District and the fish never smells like it isn't fresh.

The prices are reasonable as well for most things, although shrimp were fairly expensive (even though they had endless varieties!).  I was able to get my fish carcass there for $1 - a nice salmon head, fins, tail and bones.  My friend thought I was kidding when I suggested we get it, but I most certainly was not!  Making the homemade fish stock was the most exciting part of the day (for better or for worse)!



Sorry, I had to re-post that one.  I'm sticking by my Halloween excuse.  I love it.

After the fish market, we hiked back up to Giant to get the rest of the groceries, and ended up stopping at World Market as well for saffron ($4.99 vs $19.99 at Giant - probably because it was from India not Spain).  I have to admit the question I've gotten most when I tell people I made paella is "where'd you get the saffron?"  I know it's always expensive, but are there quality differences as well? I thought the less expensive World Market saffron worked just fine!



When assembling I realized there was no way I was going to fit the rice and stock in the paella dish without major overflow.  I halved the rice (and the stock, of course) and made these changes in the recipe below.  I like my paella with lots of seafood and a little rice, so feel free to double it again if your pan is big enough.  Just make sure you double both the stock AND the rice (should be a 2:1 ratio).



Overall, an awesome recipe and a very fun day.  My friend and I are New England girls, so of course we love almost any seafood dish, but the Monkey Scientist loved it as well.  It's loaded with filling seafood and the rice soaks up the flavor of everything. It was definitely missing a flavor element though, so next time I'd probably add a hot pepper or two (anything from jalapeno to habanero, depending on your tolerance for heat) when I add the onions.  Maybe even some Old Bay, this is DC after all!



Seafood Paella
adapted slightly from Paella Paella

Ingredients
8 oz mussels
8 oz clams
5 tbsp olive oil
8 oz fish (use any white fish that is sturdy)
8 oz squid, sliced into rounds
2 small (or one large) onions, chopped
5 cloves garlic, minced
2 small red bell peppers, diced
1 28oz can whole peeled tomatoes, drained then chopped
1 cup rice (any short grain)
2 cups fish stock
1/2 tsp saffron
salt and pepper, to taste
8 oz uncooked large shrimp, peeled and deveined (save the shells!)

Instructions
1. Scrub the mussels and clams thoroughly, removing all beards and barnacles.  Soak in water to let any sand fall to the bottom of the bowl.  Discard any that fail to close when tapped sharply.  Set aside.
2. Heat 4 tablespoons olive oil in a paella pan over medium heat.  Add the fish and squid and cook for 7 to 8 minutes, until they start to brown.  Transfer to a plate.
3. Add the remaining tablespoon of olive oil to the paella pan and cook the onions, garlic, and peppers until tender and starting to brown.  Mix in the tomatoes and continue to cook for another 8 to 10 minutes.
4. Add the fish, squid, and rice to the paella pan.  Cook, stirring frequently, for 5 minutes.  Stir in the fish stock, saffron, salt, and pepper, and allow to simmer for 5 minutes.
5.  Add the shrimp, mussels, and clams and continue to cook over low heat until all the liquid has been absorbed, 20 to 30 minutes depending on the type of rice.  Discard any mussels or clams that have failed to open.  Serve immediately.

Makes 4 servings.

Ratatouille? A peasant's dish?

Round here, we LOVE Ratatouille.  You know...the movie?



My little brother works as a chef in the summers and used to have long curly hair, and of course has the nose (sorry, Matt) so everyone at the restaurant calls him Linguine. My parents went into the restaurant to eat one day and said they were "Matt's parents" and it took a minute before they said OH LINGUINE'S parents! My mom just loves the nickname.  She even got him this book at a yard sale when I was home in July.



Ratatouille also happens to be one of the Monkey Scientist's favorite films.  We both enjoy watching animated films (I may or may not have cried when we watched Toy Story 3 a couple weeks ago) and he couldn't believe I'd never seen Ratatouille when we met!  He brought it back from his parents' house for me when he went home to visit and I just fell in love - what a cute film.



After all this Ratatouille love, I realized I'd never actually had the dish.  When I tried to go for a run this week, I was feeling totally unmotivated.  Then, I ran into my usual farmer's market.  I'd totally forgotten that it's open Tuesdays as well as Saturdays!  Seeing all the fresh vegetables, I just knew it was the night for ratatouille. Plus, one of my coworkers had given me some fresh basil from his garden!



I couldn't BELIEVE what an easy recipe it was!  It's a one-pot meal - throw it in and let it cook.  Totally low maintenance!  Of course, as you can see from my pre-cooking photos, I totally ignored the proportions of the ingredients below and loaded up on the crushed red pepper flakes... recipes are just guidelines right?



Now that we've eaten it, I think I love the dish as much as I love the movie.  It's totally loaded up on flavor.  Plus it has no fat or carbs, yet it's so filling!  I enjoyed having fresh veggies from the farmer's market as well, I think they made it even better.  The Monkey Scientist told me he liked it even better than Remy's!

The only change I'd make? I'd throw a whole bunch of goat cheese on top!  (Definitely doing that with the leftovers!)



Ratatouille
from Jenna of EatLiveRun on PBS Blog

Ingredients
3 large tomatoes, diced
2 zucchini, sliced and halved
2 summer squashes, sliced and halved
1 red bell pepper, chopped (I used a yellow bell pepper)
1 small eggplant, chopped
1/2 cup fresh basil, minced
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp crushed red pepper flakes
2 tbsp extra virgin olive oil

Instructions
1. Heat the oil over medium heat in a large saucepan. Once hot, add the bell pepper, zucchini, and summer squash and saute for about 6-8 minutes until just tender.
2. Add the eggplant and tomatoes and continue cooking for another 15-20 minutes until the mixture is thick and stew-like.
3. Add half the basil followed by salt, pepper, and red pepper flakes. Stir well, adding more seasoning if you desire.
4. Serve ratatouille with additional fresh basil (and/or goat cheese!) and crusty bread for dipping.

Vegetable Fried Rice

This recipe is my favorite way to use leftovers.  After I made the Salmon and Veggies in Parchment Packets, I had a bunch of leftover veggies.  I also had a bunch of plain brown rice that was a day or two old.

The veggies just need to be cooked through on the stovetop.  Then I push them aside and scramble an egg on the side.

Leftover brown rice does work much better than freshly cooked, but if you don't have any you can always cook some up.  I totally undercooked mine and it was hard, but we still gobbled it up.

I absolutely love this dish.  It's so easy to throw together, and I don't have to go out to the store to buy anything.  Feel free to use any vegetables you have in the fridge - minced carrots work great, I just didn't have any. It's way lower fat than the version from the Chinese restaurant as well.  You can throw in some cooked chicken, steak, or shrimp if you wanted some protein.  You can also add some ginger for a little more flavor if you'd like. I promise, you'll enjoy it!

Vegetable Fried Rice
serves 2

Ingredients
1 tablespoon peanut oil, divided
1/4 cup onion, diced
1 clove garlic, minced
1/2 bell pepper, diced
1/4 cup peas, fresh or frozen
1/4 cup string beans, cut into 1 inch pieces
1 egg
1/2 cup cooked brown rice (I used short grain, but long grain works fine)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
salt, red pepper flakes & pepper to season
Sriracha for serving

Instructions
Heat 1/2 tablespoon peanut oil over medium high heat.  Add the garlic and onions and cook until soft and the garlic becomes fragrant.
Add the pepper, peas, and beans, and cook 2 minutes.
Push the vegetables aside, and add the egg. Break the yolk and scramble as thin as possible. Once cooked, incorporate in with veggies.
Create a hole in the middle and add remaining oil.  Add the cooked rice and fry to incorporate with veggies.  Add the soy sauces and season with salt, pepper, and red pepper flakes.
Serve with sriracha.

Salmon and Veggies in a Parchment Packet

This recipe is something you can find all over the web.  It's an easy dinner to throw together any night of the week very quickly! And it has loads of nutrients while staying low fat and low carb.

I love the heart shaped packet. I think it's just adorable!

After using Cavender's Greek Seasoning for my chicken souvlaki, I couldn't wait to use it again! It was fantastic and easy in this recipe - I didn't even need any other seasoning!

I really should have sprung for the wild caught salmon, but it was a little more expensive and it really didn't look very good at my market.  Still, if you care about sustainability, I recommend going that route.

Overall, we loved this meal. It was so simple and absolutely delicious! I meant to serve it with Israeli Cous Cous, but I forgot to make it.  Still, this was plenty for us when we just wanted a simple dinner.  Feel free to mix up the type of fish or veggies - it would work with anything! Next time I might try a spicy version with cayenne!

Salmon and Veggies in a Parchment Packet

serves 2

Ingredients:

1 zucchini, sliced

1 summer squash, sliced

1 small Japanese eggplant, sliced

1/4 Vidalia onion, sliced

1 bell pepper (I used orange), sliced

2 pieces of salmon

parchment paper

fresh squeezed lemon juice

Instructions:

Preheat the oven to 400 degrees F.

Cut parchment paper in 2 large hearts (big enough to hold half the veggies and a pieces of salmon), then fold in half. 

Place half of the veggies on each piece of parchment. Sprinkle with greek seasoning.

Place the piece of salmon on top and season with greek seasoning.  Drizzle everything with olive oil. 

Close the parchment packet and seal the edges. Bake 20 minutes or until fish is fully cooked and flakes with a fork.

Open packets and squeeze lemon juice over the top of each piece of salmon/veggies.  

Serve immediately.