Think I am a bit Asian crazy lately?
Food that is…
Continue reading “Asian {Taco} Night ::: Ground Beef Lettuce Wraps”
Asian {Taco} Night ::: Ground Beef Lettuce Wraps
The Hangover Cure ::: Taiwan Ramen Noodle Soup
We are recovering from the MiamiBeatOhioState game today so I thought a hangover cure recipe was appropriate.
If you haven’t noticed by now I love spicy food. My love for it seems to grow year by year and now that I am getting my favorite recipes down in writing on this blog I am noticing how obsessed I am.
When we lived in Manhattan Beach we would visit Sashi at least once a week {usually after a long night out for a hangover cure}. Crispy Rice Spicy Tuna and the Taiwan Ramen Noodle Soup were my go to items on the menu. Oh and if you haven’t had Crispy Rice Spicy Tuna you are missing out and you need to visit Koi, Nobu, Sashi, or Katsu-ya. I haven’t attempted it at home, but I really need to. It is a 3 way contradiction (hot and cold, soft and crunchy, sweet and spicy) and proof that opposites attract.
Taiwan Ramen Noodle Soup
Who doesn’t love Ramen? Since I haven’t found anywhere in Miami that makes anything similar (and the 25 cent package kind is really only good for poor college kids) I was thrilled when I found the recipe for the Sashi soup online. It is spicy and a little sweet {my favorite combo} and insanely addicting. A great hangover cure as well. 😉
I like to make it so hot your nose runs {also kicking your hangover’s ass}. Don’t be fooled by the fact that it’s soup, this is a hearty and very filling meal. YUM!
::: keelymarie :::
Tonight’s Dinner ::: Simple Shrimp & Scallop Stir Fry
Usually we are too busy on week nights for any kind of extravagant meal {though I have been known to have dinner ready as late as 10:30 because I just had to make something fabulous}.
I just got back late last night from a work trip in Montreal. It was starting to cool off and it felt great to escape the Miami heat a bit. Since there wasn’t much time to cook this is what I whipped up.
This simple stir-fry is quick and easy. You can choose to marinate the shrimp and scallops for a few hours, but you really don’t have to. It’s made with the same sauce I used here. We made Red Quinoa instead of white or brown rice for the side.
Shrimp Stir Fry serves 3-4
- 1 lb peeled and de-veined shrimp
- 1- 1/2 lbs scallops depending on the size
- 1/2 large onion chopped
- 1 can of water chestnuts
- 2 scallions sliced
- assorted bell peppers {I used 1 of the minis in yellow, orange, and red}
- a few handfuls of snap peas- {snap and pull off the string running along the top of the pod from base to tip}
- 1 tbsp extra virgin olive oil
For the sauce:
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tbsp extra virgin olive oil
- 2 tbsp Hoisin Sauce
- 4 tbsp Sweet Chili Sauce
- 1 tbsp light soy sauce
- 2/3 cup water
Whisk all sauce ingredients in a small bowl. Marinate the shrimp and scallops in the sauce for 2-3 hours or as long as you are able.
Heat a stir fry pan on medium-high heat. Sauté veggies in olive oil for 2-3 minutes. Add shrimp, scallops, and sauce and sauté uncovered until cooked to your preference. I cook it about 10 more minutes {until the sauce reduces, but the shrimp and scallops are not overcooked}.
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::: keelymarie :::
Healthy Dinner Recipes ::: Sweet & Spicy Shrimp and Veggie Pasta
We are in serious rehab mode from our vacation. We ate literally everything and anything we saw in Europe (and for a couple quite a few days after too) and now it’s time to get back to reality. Cheese, pasta, pizza, salami, meatballs, and wine might be the daily diet in Italy {which btw makes no sense because the women there are like 100 lbs max}, but eating that combo doesn’t make me very excited to put on my bikini every weekend here in Miami.
I’ve been back on my P90x kick, so as an attempt at a healthier option I threw this pasta together tonight. I used wheat Udon pasta, shrimp, broccolini, edamame, and peppers and it’s super easy!
Sweet & Spicy Shrimp and Veggie Pasta
- 1 lb of raw shrimp peeled and de-veined
- 1 box of Eden Wheat Udon Pasta
- 1 stack of broccolini, cut into pieces (use the stem too)
- 6 mini bell peppers, chopped in chunks (I used a mix of yellow and orange)
- 1/2 cup of edamame beans
- 3 scallions sliced thin
- 1/2 a lime
- 1/8 cup chopped fresh cilantro
- 1 tsp paprika
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- salt and pepper to taste (to season the veggies)
- 1 tbsp extra virgin olive oil for the veggies & just bit to coat the pan for the shrimp
- 2 tbsp Hoisin Sauce
- 4 tbsp Sweet Chili Sauce
- 1 tbsp light soy sauce
- 1/4 cup water
To make the sauce in small bowl combine Hoisin, Sweet chili, soy sauce, crushed red pepper and water. Whisk together and set aside.
Boil water and cook the pasta as directed on the box. Drain and rinse.
While the pasta is cooking, heat olive oil in a pan on medium low heat. Throw the broccolini, edamame, scallion, garlic and peppers in the pan. Season with salt and pepper to taste. Sauté for 7 minutes. In a separate pan heat a small amount of olive oil (just so the pan doesn’t stick) on medium. Throw in shrimp and season with the paprika and salt and pepper to taste. Squeeze 1/2 the lime juice on the shrimp. Cook shrimp for 5 minutes.
Combine shrimp, veggies, sauce, and pasta in the pan. After mixing squeeze in the rest of the lime juice. Set heat to medium and cook for another 5 minutes (or more depending on how cooked you like your veggies, shrimp cook quick). Before serving sprinkle with the fresh cilantro. This serves 3-4.
::: keelymarie :::