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.

Bibim Nengmyun (Gochujang Buckwheat Noodles)

Unless this is your very first visit to the blog, you know we are spicy food eaters.  I'm pretty sure sriracha has replaced ketchup in my regular diet (yes, it's all I put on my hot dogs), and the Monkey Scientist believes salt and pepper means salt and crushed red pepper flakes.  When the roommate and I were at HMart, the women handing out samples warned us a few times that we should be careful because whatever they were giving us was very spicy.  We disagreed.

I say all of this as a warning.  This dish was barely more than spaghetti and marinara sauce in our house, but our house is clearly not the norm.  If you hate spicy food switch on over to this post. And just ignore all that crushed red pepper....



One thing I love about Asian foods is the variety and intensity of the spiciness they offer.  Korean foods in particular have great flavor even in the spiciest ingredients.  Whenever we go to the Asian market, we have to pick up a container of gochujang.  This time, I learned something new about gochujang!  It is rated in terms of spice where the higher number is spicier.  Gochujang rated 1-2 is mild, 3 is medium, 4 is hot, and 5 is "burn your face off" hot.  Or at least I think that's what this label was trying to tell me.  We picked up a 3 and a 5 (the latter for the Monkey Scientist, of course).  We don't actually buy this brand, despite their amazing graphic design.  We buy Sunchang because the woman at HMart told us it's the best (and some others seem to agree).



I liked this dish because I thought it would be a good way to test out the difference between the gochujang rated a 3 vs the 5.  Honestly, I was terrified of the 5 at first.  The picture on the jar doesn't have eyes anymore!  But it actually wasn't that bad.  At first, I don't think there is even a difference between the 3 and 5, but once it hits your mouth the 5 does create a tingle.  I definitely burns a little bit, but it's also sort of just like a really pungent half sour pickle.  For every day, the 3 is just fine, but I'm ok with keeping the 5 in the house as well.

The dish itself is...interesting.  Which I know was what my great grandmother said about things she didn't like, but that's not what I mean at all.  I wouldn't say it was my favorite thing I've made recently, but it was a nice change of pace to what we usually eat and was super simple to throw together.  It's a cold noodle dish, which I'm not very accustomed to making.  I like the cold of the noodles contrasted with the heat from the gochujang. The tobiko on top added a nice bite that I enjoyed a lot.  The original recipe was served with a hard boiled egg, but that did not sound up my alley at all. Otherwise, the recipe itself was very good!



BiBim Nengmyun (Gochujang Buckwheat Noodles)
slightly adapted from spoon fork bacon

Ingredients
8 ounces Korean-style buckwheat noodles
1/3 cup gochujang
2 tablespoons granulated sugar
1 ½ tablespoon low sodium soy sauce or tamari
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon toasted sesame seeds
garnish:
1 tbsp tobiko (flying fish roe)
¼ small hothouse cucumber, julienne

Instructions
1. Cook the buckwheat noodles according to package instructions.  Rinse in a colander under cold water until the noodles are cool.
2. Combine the gochujang, sugar, soy sauce, rice wine vinegar, sesame oil, and sesame seeds in a small bowl and whisk until smooth.  The gochujang will be thick at first, but just keep whisking!
3. Pour the sauce over the noodles and stir to coat.  Garnish with tobiko and julienned cucumber.

Easy Peanut Sauce

As we're getting ready for our big move to Chicago (we're under the 2 week mark!), we've been trying to use up the things we have left in our kitchen.  This weekend, it was a big package of rice noodles from H Mart.  We had tons leftover in the fridge so when my usual Monday morning routine rolled around (aka I have 6 minutes before I need to leave for work, what can I take for lunch?), I threw together a quick peanut sauce to put on top of the noodles.

It's absolutely wonderful! It's nutty, creamy, and just a little bit spicy.  I love how quickly it can be thrown together. It's great over rice noodles, but would make a great marinade for chicken skewers on the grill as well.  We always seem to have these ingredients in the house which makes for an easy meal any time.  The recipe below is for one serving of pasta, but you can increase it to fit your needs! I really just throw the ingredients together, so these measurements are approximate, anyways.



Easy Peanut Sauce


Ingredients
1-2 tbsp all natural creamy peanut butter (make your own!)
1-1.5 tbsp rice wine or apple cider vinegar
1-2 tsp sriracha sauce
1/2 tsp sesame oil
1/2 tsp red pepper flakes
1-2 tsp soy sauce

Instructions
1. Whisk all of the ingredients together in a small bowl with a small whisk or fork. If you want it to be hot, heat on the stove in a small saucepan over medium low heat until melted completely.
2. Serve over rice noodles or cooked chicken.

Peanut Noodles with Kale and Cannellini Beans

After a fun afternoon enjoying the Cherry Blossoms with the Monkey Scientist and my old camp friend, I wanted to throw together a quick and healthy dinner.  I picked up some kale at the farmer's market downtown and a can of beans from our local grocery store, but I had just about everything else at home.  My coworker had given me a few special peanut butters from Spread, so I used the Golden Raisin Curry peanut butter to give this recipe a little more flavor.



I am absolutely digging the chow mein noodles that I used.  You can just use spaghetti (whole wheat please!) but these add a new dimension of texture.  They're a little bit gummier than regular spaghetti, but in a good way.  I'm excited to find new ways to use them!  I bought mine at World Market, but I'm sure you could find them at an Asian grocery store or perhaps even in the Asian aisle of your regular supermarket.  They cost about the same as a regular box of spaghetti.



I loved that this recipe was vegetarian for my camp friend, but the Monkey Scientist and I did throw a little bit of cooked chicken breast on top for added protein.  We only needed to split one breast between the two of us though because the beans added nice protein as well.  We've been adding white beans to our salads and pastas frequently lately and I'm enjoying the flavor a lot.  They complemented this dish perfectly.



I like this recipe a lot!  In the recipe below, I decreased the acid a bit from the amount I used, as ours was a little bit too acidic.  If you are using regular peanut butter, try adding a little bit of curry powder - I think it complements the flavors nicely.  This recipe was originally in the Self Magazine Drop 10 menu plan, but I did add a bit more oil than they had called for.  If you want to decrease the oil for health reasons, it should still work well.  This is a great meal to throw together on a weeknight and a fun way to have a new and different type of pasta than the typical spaghetti with marinara.



Peanut Noodles with Kale and Canellini Beans
Adapted from Self Magazine, April 2012

Ingredients
1 package chow mein noodles (or whole wheat spaghetti)
1/2 cup plus 1 tablespoon rice wine vinegar (unseasoned)
1/4 cup creamy peanut butter (can be flavored with chiles or curry)
1/4 cup orange juice
1 1/2 tbsp low sodium soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 bunch kale
1 15.5 oz can cannellini beans, drained and rinsed
Salt and pepper to taste
1/4 cup sliced scallions

Instructions
1. Prepare noodles according to package instructions, but do not rinse in cold water.
2. In a medium sized bowl, combine rice wine vinegar, peanut butter, orange juice, and soy sauce and whisk until smooth.
3. In a pan with high sides, heat oilsovr medium high heat. Add kale and sauté until wilted.
4. Combine noodles, cannellini beans, and peanut sauce and stir until warmed through. Season with salt and pepper to taste.
5. Served topped with scallions.

Baked Pork Egg Rolls

On our last trip to H-Mart, I picked up a package of egg roll wrappers.  I wasn't quite sure what I wanted to do with them, but after the Chinese New Year, I thought it may be fun to try a more traditional egg roll recipe - filled with pork and cabbage.



It turns out, making egg rolls is HARD!  I have instructions below on how to roll them, but it really isn't that simple.  I kept ripping the wrappers (maybe I needed to spread the filling out more?) and getting very frustrated.  I hate to admit it, but this might be my only egg roll adventure in the foreseeable future.  It's just so easy to buy them!



The taste, though, was really outstanding.  I was shocked how much the filling tasted like egg roll filling at a Chinese restaurant!  It was sweet and salty, just a little bit spicy, and I enjoyed the cabbage in it. I actually really liked eating the filling on its own (or over some white rice) just as much as in the egg rolls, so I may do that in the future as a quick throw together meal.  If you try this, let me know how it goes for you.  Do you have any tricks for rolling egg rolls?



Baked Pork Egg Rolls
from Ezra Pound Cake

Ingredients
1/4 c soy sauce
2 tbsp rice vinegar
1 tbsp light brown sugar
vegetable oil, for brushing on rolls
4 c cabbage coleslaw mix
1/2 c shredded carrots (I bought them pre-shredded)
4 garlic cloves, minched
1 tbsp fresh ginger, grated
sea salt and freshly ground pepper
1 lb ground pork
6 scallions, thinly sliced
16 egg roll wrappers (6-7" square)
1 large egg, lightly beaten
sweet-and-sour sauce or sweet red chili sauce for dipping

Instructions
1. In a small bowl, combine soy sauce, vinegar, and sugar. Set aside.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add coleslaw mix, carrots (if using), garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
3. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes. Mix in scallions. Transfer mixture to a plate to cool.
4. Lay wrappers flat on a work surface, and assemble egg rolls. (See “how to” below.)
5. Preheat oven to 400 degrees F. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and Chinese hot mustard.
Note: If baking from frozen, bake about 15 minutes.


How to Roll an Egg Roll






1. Place an egg-roll wrapper flat with one corner facing you.
2. Using a pastry brush, brush all four sides of the wrapper with egg.
3. Spoon 1/3 cup pork mixture near the corner closest to you. Fold that corner over the filling, and fold both side corners toward center of wrapper. (It should look like an open envelope.)
4. Tightly roll up filled pocket toward the far corner to close wrapper. Gently press down to seal the edges.
5. Repeat the process until you run out of filling or wrappers. Feel free to assemble up to 4 egg rolls at a time when you feel comfortable with the process.