Category: Shrimp

What's Cooking This Week--Overdue Favorites

9/23/2013

We had a weekend BBQ and are starting out with Bulgogi chicken leftovers, yaki musubi and ume for lunch.

This is a very good way to start out the day, especially when you are looking at a day full of back-to-back-to-back meetings. And the first one starts at 7AM. Coffee, please and thank you.

No piggies today.

Meatless Monday
Yakisoba with lots of onions, carrots and green beans. No meat and not even kamaboko. Apple raspberry pie from Avila Valley Barn (and Bakery. A friend took their kids back to college and brought back a pie for us.

Experimental Tuesday
Green Curry Pattycakes. Yet another experiment from the latest issue of Cooking Light.

Wednesday
My Own Chili and Fritos. I love chili and I love Fritos. This is reason enough to have it for dinner. Taking a break from the Zippy's version this time. And the leftovers can be frozen or used for nachos.

Thursday
Salt and pepper shrimp. We haven't had this in a long, long time, and it's due, especially since it cooks so fast.

Slow Down Friday
Ragu that is not from a Jar. I'm hoping to work from home at least part of the day today, so we're going with a slow cook today. And with handy-dandy Cooking Light, there is a suggestion for making this lighter and faster. We shall see.

Look for bacon cauliflower mac and cheese to post later this week. Quinoa meatballs are a no-go.

0 Comments

What's Cooking this Week--Stretching Pork

5/27/2013

0 Comments

Pan-fried noodles

Weekly meal planning, the improved and more organized method, is entering its second week. I wonder how long it will last? We are not meatless this week, but I am stretching 1/2 pound of very thinly sliced pork over two meals. And successfully feeding two teenagers, one of whom I'm pretty sure has a hollow leg.

Almost Meatless Monday
Pan-fried noodles. To feed a family of 4, I'm using 1/4 pound of thinly sliced pork, 6 bunches of baby bok choy, a large red pepper, 3 portabella mushrooms and a large zucchini. Family is happy.

Tuesday
Simple Spaghetti Sauce and Meatballs. Awhile back, I made a humongous batch of meatballs and I'm cashing in that production this week. I'm also trying out San Marzano tomatoes. Is it worth all the fuss and higher price?

Eggplant with hot garlic sauce

Wednesday
Misoyaki Butterfish or salmon with Edamame Rice. It's been way too long since we had this.

Almost Meatless Thursday
Eggplant with Hot Garlic Sauce, with 1/4 pound of pork and lots of eggplant, plus the convenience of ready-made sticky rice from Ranch 99.

Friday
Salt and pepper shrimp, but using chicken, sauteed gai lan, and rice.
I really prefer the sweetness of shrimp, but that pesky crustacean food allergy means it's chicken.

Furikake kale chips. Family fave.

Extras
Furikake kale chips. This is a really easy side/snack that never, ever leaves leftovers.

Peach (apricot) Blueberry Cobbler. 'Cots and blueberries went into the first cobbler of the season! Another one will be made this week while apricots are coming in.

Pickle mango. I BOUGHT green mangoes. I PAID MONEY for them. My Hawaii ohana is shaking their heads and ex-pat Hawaii people--feel my angst! It will be worth it for the first sweet/salty bite of fresh pickle mango.

Reflecting on all of those whose sacrifices allow us to be here. Have a good week all!

0 Comments

What's Cooking This Week--Gluten Be Gone

7/16/2012

2 Comments

Several members of my New England ohana maintain gluten-free diets. This means wheat, oats, malt, rye and barley are off limits. No bread, pasta, panko, beer or beef barley soup. Rice, quinoa, corn, tamales and mochi are all OK. Spam also appears to be gluten-free.

I'm thankful to have learned so much about gluten-free cooking in such a short time. Wheat products, and wheat flour in particular, show up in unexpected items. For example, shoyu (soy sauce), oyster sauce, and cream of chicken soup all contain wheat flour and therefore, are not gluten-free. I suspect it may be used as a thickener for oyster sauce and cream of chicken soup, but I'm not exactly sure why wheat flour is even required for shoyu!

Coming back to my own pantry, Bulldog katsu sauce, mustard and Worcestershire sauce are gluten-free. I also found a host of gluten-free products, even organic, gluten-free shoyu stocked at Safeway.

This week menu is gluten-free in honor of my New England ohana. I picked these specifically because I think they are gluten-free as is. Last week's lobster in melted butter is also most certainly gluten-free!

Monday
Mediterranean Lamb Stir Fry. The one questionable item was the store-bought chicken broth. It contains yeast extract, but this is gluten-free.

Tuesday
Taco Meat--No Mix with corn tortillas, Laurie's Guacamole and Tropical Fruit Salsa. If it's difficult to get mangoes in New England, fresh peaches will work for the salsa too.

Wednesday
Clam and Cannellini Bean Soup. Perfect for the land of cherrystones, quahogs, steamers and littlenecks. It's supposed to be a little cooler in New England this week, so a nice light bowl of soup is in order. Eaten outside, of course!

Thursday
Salt and Pepper Shrimp, green beans and rice. The crisp on the shrimp is from constarch and not flour. In case you were wondering, the 5 spices in Chinese Five-Spice powder are cinnamon, anise, star anise, cloves and ginger. All gluten-free.

Friday
Tart-style Rat-pa-tooty. Summer veggies are in season! Peak-season tomatoes, zukes, and red peppers are good for all.

IMPORTANT NOTE
I am by no means an expert on gluten-free eating. So please make sure to check your own versions/brands of the ingredients listed to make sure they are gluten-free.

Like going vegetarian, going gluten-free is not as daunting as it seems. One family member even made a kid-friendly gluten-free cookbook to prove it. The food is simple and yummy.

It would be much more difficult to go potato-chip or ice-cream free.

What other gluten-free recipes and resources do you have out there? Send 'em in or post 'em.

2 Comments

What's Cooking This Week--COW-a-bunga!

3/12/2012

0 Comments

Cows will not be sacred this week. My son, who doesn't eat cow as a lifestyle choice, has educated us. We rarely eat beef. However, he is on a school trip. While I miss him dearly, much more than say, his older sister does, we will console ourselves with beef. Here's what's cooking this week.

Korean Egg Meat Jun

Monday
Korean Egg Meat Jun, My Mom's Japanese Coleslaw and hot rice. I don't have enough time to make Macaroni Salad, otherwise, this would be a pretty fair plate lunch dinner.

Tuesday
Salt and Pepper Shrimp, green beans, Okinawan sweet potatoes and rice. Day 1 prep for Beef Barley Soup/Stew.

You didn't really think we would eat beef every day did you?! Even the steak-loving husband has limits.

Wednesday
Beef Barley Soup and Fluffy Wheat Bread because it's supposed to rain, rain, rain. Perfect soup weather.

Thursday
Chicken Piccata, mashed potatoes and broccoli. Fresh lemons from my neighbor work well. This may turn into Fixed Lemon Chicken, depending on how I feel. I may even feel like a cheeseburger from In-n-Out.

Friday
Christine's Clam Chowder and the rest of the bread. Fish on Friday, more or less.

Please note that this is a one-week cow-feasting anomaly. I do not advocate eating this way as a normal routine. I'm grateful and proud that my son has steadfastly stuck to his no-cow commitment.

Eat Well. Be Well.

0 Comments

Mad Scientist Week--In Pursuit of Pad Thai

3/25/2011

0 Comments

I tried out 4 new recipes this week; two of which involved baking. They came through a friend, the newspaper, and an amalgamation of cookbooks. Then they went through the "Hmm, I don't really like this, that or the other thing" filter to change things up.

This results were definitely a mixed bag. I've already posted Beer Bread, by far the week's winner. This will be a regular from now on and the bread maker is looking neglected and a little worried.

Next was getting to a practical Pad Thai without using a telephone and a credit card. I went through 3 cookbooks, the back of a few boxes at the market, and a few standby cooking sites to cobble something together. About half of the recipes included few tablespoons of tamarind paste, but definitely not enough to justify buying an entire jar of the stuff. My goal was to not to use tamarind paste but still taste "like takeout".

I used a combination of catsup, black bean sauce, fish sauce, white pepper, ginger, lime juice, Sriracha sauce and fish sauce. What I ended up with was not bad, but definitely not takeout. Bean sprouts, lime juice, green onions and fish sauce are definitely in. The rest needs some research.

I also have to give a big assist to the Facebook Feeding My Ohana for their moral support and suggestions for Pad Thai. I shall have to try this again, especially since I've got half a package of rice noodles.

Eat Well. Be Well.

0 Comments

What's Cooking This Week--Overdue Favorites

What's Cooking this Week--Stretching Pork

What's Cooking This Week--Gluten Be Gone

What's Cooking This Week--COW-a-bunga!

Mad Scientist Week--In Pursuit of Pad Thai

about

categories

archives