Summer Stir Fry

Don't pass out, yes this is my second post in 2 days, breathe, sit down, get your composure. 

I know your shocked, but I just couldn't help but share this incredible recipe with ya'll. 

BTW I don't say ya'll in my real life, but for some reason I find it acceptable while blogging...

This is one of those recipes where you grab all the vegetables in your fridge/garden and throw them in a pan, doesn't matter if its eggplant, or zucchini or squash or tomatoes, or literally ANYTHING you have on hand, just grab it, chop it up and throw it in the pan, saute for a bit and viola, deliciousness.

I will give you the recipe below, but feel free to add/subtract anything, it will still be amazing.

Also, this recipe called for shrimp but you could easily sub chicken, sausage, etc.

This recipe is light, fresh and absolutely perfect for a hot summer evening.

You can thank me later.

ENJOY!

Summer Stir Fry

(From "The Pioneer Woman Cooks")

2 T butter

2 T olive oil

2 lbs jumbo shrimp, peeled and deveined, tails on (I took tails off)

4 garlic cloves, minced

2 large zucchini, diced

2 ears corn, kernels removed

3/4 cup red grape tomatoes, sliced in half

3/4 cup yellow grape tomatoes, sliced in half

S&P

12-18 fresh basil leaves, cut in chiffonade (google it)

juice of 1 lemon

rice or pasta for serving (optional)

Melt 1 T butter with 1 T oil in a large skillet over med high.  Add shrimp and garlic then saute until shrimp are opaque, about 3 min.

Remove shrimp to a plate.  Increase heat to high, then thrown in the zucchini.

Stir around for about a minute.  Then scoot zucchini to edges of the pan. Throw in the corn and cook it for a minute...

Then push the corn to the edge of the pan. 

Throw in the grape tomatoes and stir them around for a minute, then sprinkle on some salt.

Add pepper.  Then throw the shrimp back in the pan.  Stir everything around for about a minute or until everything is combined and heated through.

Then pour the contents of the skillet onto a big platter.  Sprinkle the fresh basil and squeeze the lemon all over the top.  Serve with rice or pasta or all by itself.

Serves 8-10

Some serious comfort food

I would have to say that there is nothing I love more than curling up with a big bowl of pasta.

Some people may like books, I like pasta, so what? Sue me!

And although this one is served on a plate (in an attempt to make it pretty for ya'll)

I prefer my pasta in a bowl, so I can swirl it around and get a nice big fork full before shoving it in my mouth.

This pasta didn't disappoint, man was it delicious.

The shrimp was a different addition, but I loved it. 

I used probably one of the last harvests of tomatoes from the garden to really make this pasta extra special.

The basil is an absolute necessity, it really gives it that extra pop, don't leave it out or you'll be sorry!

The sauce was a little runny for my liking, but it was soaked up well by the noodles and shrimp, so I guess it really wasn't a big deal, but next time I might add a little less water to the pot.

Try this one!

ENJOY!

Shrimp, Tomato and Basil Pasta

1 1/2 lbs medium shrimp peeled and deveined

S&P

6 tsp olive oil

2 garlic cloves, minced

1 can (14.5oz) diced tomatoes in juice

1 pint cherry or grape tomatoes, halved

1/2 lb linguine 

1 1/2 cups lightly packed fresh basil leaves, torn into small pieces

Season the shrimp with S&P.  In a large skillet, heat 4 T of the oil over high heat.  Add the shrimp; cook until opaque throughout, turning occasionally, about 3min.  Transfer to a bowl, set aside.

Make the sauce:  To the same skillet add the remaining 2 tsp oil and garlic, cook over med heat until fragrant about 30 seconds.  Add the canned tomatoes and their juice, along with 2 cups water (less if desired); bring to a boil.  Reduce the heat; simmer stirring occasionally until the tomatoes have softened and are saucy, about 15 min. 

Remove sauce from heat and stir in the cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente.  Drain; return the pasta to the pot. Add the tomato sauce, shrimp and basil; season with salt and pepper, and toss.  Serve immediately garnished with more basil leaves if desired. 

LOGAN RATING: ****

Rice Bowls

Look at this beautiful plate.

I really mean the plate, its new and I love it.

Mainly i'm just proud of the fact that I bought 2 of them for $1 at a thrift store. 

No they are not plastic.

Anyway, doesn't the food look good also?

It should, because it was.

This is a healthy and delicious and very filling meal.

You will love it!

It calls for shrimp, but you could definitely sub chicken or just leave out meat all together.

Whatever floats your rice bowl.

The avocado, added such a nice creamy texture, don't skip it.  

Even Logan liked it.

You could add any kind of your favorite veggies, really.

Mix it up a bit,

and ENJOY!

Brown Rice Bowl with Shrimp, Snow Peas, and Avocado

2 cups water

1 cup long grain brown rice

1/4 cup soy sauce

1/4 cup fresh lemon juice

2 T rice vinegar

2 tsp light brown sugar

1 T veg oil

1 lb fresh or frozen med shrimp, peeled and deveined

8 oz snow peas, stem ends and any strings removed, sliced diagonally into 1/2 in pieces

1 piece (1 in) fresh ginger, peeled and cut into matchsticks

S&P

1 ripe avocado, pitted, peeled, and cut into chunks

In a large saucepan, bring the water to a boil.  Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 min.  Remove from heat; let stand covered, 10 min.

Meanwhile, make sauce; stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.

While rice is standing, heat oil in a large skillet over med-high.  Add shrimp, snow peas, and ginger; season with S&P.  Cook stirring frequently until shrimp is opaque throughout and snow peas are bright green and crisp tender, 2-3 min.

Fluff rice with a fork and divide among four bowls.  Top with shrimp mixture and avocado; serve sauce on the side.

Serves 4.

Logan Rating: ***

A little Thai food

Oh man, YUM!  

Just looking at this picture is bringing me back to this meal.

Spicy, shrimpy, fresh and delicious. 

I wish I had leftover in my fridge right now.

But I don't, because I made this forever ago.

Yup still catching up.

But you guys have to try this,

it is a really awesome staple thai recipe that is really simple.

It does take a little time, about 45 min from prep to table,

but its worth it!

The bean sprouts are such a nice touch and the cilantro adds the most amazing flavor.

And DON'T skip the anchovy paste, because it adds a nice saltiness, 

and it doesn't taste fishy, I SWEAR! 

Do you really think Logan would eat it if he could taste anchovy...no way.

DO IT,

make this!

And then tell me what you think.

ENJOY!

Shrimp Pad Thai

8 oz rice stick noodles

1/4 cup tomato based chile sauce

1/4 cup fresh lime juice

3 T soy sauce

2 T light brown sugar

1 T anchovy paste

4 T vegetable oil

4 garlic cloves, minced

1 lb peeled and deveined medium shrimp

3 cups bean sprouts

8 scallions, trimmed, halved lengthwise and cut crosswise into 2 inch pieces

1 large egg

Garnishes (optional)

1/3 cup chopped dry roasted peanuts

pinch of red pepper flakes (YUM)

1 cup bean sprouts

1/4 cup fresh cilantro

lime wedges

Bring a large pot of water to boil; remove from the heat.  Stir in the noodles; let soak until softened (but still undercooked), 3 min.  Drain; rinse under cold water until cool.

In a small bowl, whisk together chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste.

In a large nonstick skillet, heat 2 T oil over med-high heat.  Add garlic, and cook until fragrant, about 30 sec. Add the shrimp; cook tossing often until just opaque throughout, about 3 min.  Transfer shrimp to a plate.

Return the skillet to med-high heat.  Add the remaining 2 T oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 min.

Add the bean sprouts, scallions, and shrimp.  

Pour in the egg; toss until noodles are coated and cooked through, about 2 min.

Serve topped with garnishes, if desired.

Serves 6.

Logan Rating: ****

I could put this sauce on everything!

Finally, I'M BACK!

I graduated and spent some fun times in Yellowstone with the fam.

And now I'm back in Missoula, looking for

as my Dad would call it

a "J"word.

AKA a JOB!

In the mean time, I have plenty of time to catch up on back logged meals.

So here is the first of many.

This cashew dipping sauce was INSANE and I literally put the leftovers on everything!

The carrot salad was MUCH better than I would have ever expected and the rice was awesome as well.

An all around great meal that you should definitely try!

ENJOY!

Pan Fried Shrimp with Green Curry Cashew Sauce

1 slice peeled fresh ginger (1/4 in thick)

3/4 cup plus 2 T roasted unsalted cashews

1/3 cup plain low fat yogurt (I used greek)

1/4 cup packed cilantro leaves

1 T brown sugar

1 tsp curry powder

S&P

1 1/2 pounds peeled and deveined large shrimp

2 T olive oil

In a food processor, pulse finger until finely chopped.  Add 3/4 cup cashews; process until smooth, 2-3 min.

Add yogurt, cilantro, sugar and curry powder; season with salt.  Process until incorporated, 1-2 min.  Transfer to a serving bowl; sprinkle with remaining cashews.

Season shrimp with S&P, heat 1 T oil in large skillet over med-high.  Add half shrimp and cook until opaque throughout, 2-3 min.  Repeat with remaining oil and shrimp.  Serve with sauce.

Serves 4.

Sesame Carrot Salad

1 lb carrots, peeled and coarsely grated

2 T sesame seeds

1-2 T rice vinegar

1 T toasted sesame oil

1 piece fresh ginger (1in), peeled and finely chopped (about 2 T)

S&P

In a large bowl, combine ingredients, season with S&P; toss to combine.

Sesame Lime Rice

1 1/2 cups water

1 cup long grain white rice

S&P

2 T sesame seeds, toasted

1 T vegetable oil, such as safflower

1/2 tsp finely grated lime zest, plus 1 T fresh lime juice

Bring water to boil in a med pan, add rice; season with S&P.  Return to boil; reduce heat.  Cover and simmer until rice is tender, about 15-17 min.  Remove from heat; let stand covered 5 min.

Add sesame seeds, oil, and lime zest and juice.  Season with S&P.  Fluff with fork, then toss to combine and serve.

Serves 4.

Logan Rating: ****

Spicy Shrimp Pasta

Sorry about the poor quality pics on this one, I guess I was not in the mood to focus this day. 

Here is a meal that I had made before I started this blog and LOVED it!

Logan was home for this one and we both really liked it the second time around also.

It is SO incredibly simple to make and has a really great well rounded flavor with the saltiness of the capers, sweetness of the tomatoes and spicy zing of the red pepper flakes.  

Wow, I sounded pretty official there didn't I?? ;)

This is something that will definitely be a staple in our house, 

the ingredients are almost always on hand...

and you could always substitute chicken or sausage if you are not a seafood fan

or just leave out the shrimp it would be just as tasty.  

One tip I would give you is that this was not very good leftover because the pasta got soggy, so make the amount of pasta you will eat and then save the leftover shrimp and sauce and make fresh pasta when you want leftovers.

You have to try this.

ENJOY!

Spicy Shrimp and Tomato Pasta

S&P

1 lb penne 

2 lbs fresh or frozen med shrimp, peeled and deveined

4 tsp olive oil

2 garlic cloves, thinly sliced

3 T capers, rinsed and drained

1/4 to 1/2 tsp crushed red pepper flakes

3 cans diced tomatoes in juice

Bring pot of water to a boil; add a generous amount of salt.  Cook pasta until al dente, drain and return to pot.

Meanwhile, season shrimp with S&P.  Heat 2 tsp oil in a skillet, add shrimp (half at a time if necessary) cook until lightly browned on both sides and opaque throughout, 3-4 min.

Transfer to a plate.

Reduce heat to med; add garlic, capers, red pepper flakes, and tomatoes with their juice.  Cook, stirring occasionally until tomatoes are softened and sauce thickens, 10-15 min.  Season with S&P.

Add sauce and shrimp to pasta; toss to combine and reheat over med-low if necessary before serving.  

Serves 6. 

Paige Rating: ****

Logan Rating: ***

Pre Thanksgiving meal catch up

SO yes, I am ashamed...because this meal was made about 2 weeks ago.  So I'm sorry, I know, I suck...but I'll make it up to you all I swear!

So this is actually something that I made prior to starting this blog and it was just as good the second time.

We love coconut, if you don't, then we don't like you!

Well thats not true, but you probably won't like this meal.

The main thing I like about this is that it is quick and easy and it makes a lot so you will have plenty of leftovers.

Well, unfortunately since I made this so long ago, I don't remember any of the things I wanted to tell all of you..SORRY...I promise its easy though...TRY IT!

ENJOY!

Coconut Shrimp Soup

1 T vegetable oil

1 T grated fresh ginger

2 garlic cloves, minced

1/4 to 1/2 tsp red pepper flakes

1 lb carrots, peeled, halved lengthwise and thinly sliced

1 can coconut milk ( I used lite)

1 T cornstarch

4 oz angel hair pasta

1 1/2 lbs large shrimp, peeled deveined and tails removed

1/4 cup fresh lime juice

salt

4 scallions, thinly sliced

Heat oil in large saucepan over medium low heat.  Add ginger garlic and pepper flakes: cook, stirring until fragrant, about 1 min.  Add the carrots, coconut milk, and 3 cups of water.  In a small bowl, mix cornstarch and 2 T water until smooth; add to the pot.  Bring to a boil.

Break pasta in half; add to pot.  Return to a boil.  Reduce the heat to med and simmer until pasta is al dente and carrots are just tender, 3-4 min.

Add shrimp; stir until opaque, about 1 min.  Remove pot from heat and stir in lime juice; season with salt.  Ladle into serving bowls, garnish with scallions.

Serves 4.

Logan Rating: ***

Marathon Meal!

Ok so maybe this doesn't look like a marathon of a meal to you, but it was!  I felt the time crunch and I may have tackled a bit too much, but it turned out great.  We had somewhere to be at 6, but I decided at about quarter to five that I MUST make this meal that I had planned.  I guess it's the neurotic blogger in me.  Anyway, so I started, not realizing what i was getting myself into and about an hour later I was quickly snapping photos for the blog while Logan was shoving his face! :)  I think this was the fastest and most efficient I have ever been in the kitchen, we even managed an entire cleanup before heading out the door.  SUCCESS!  Anyway, while it was stressful and we probably weren't able to enjoy it to the fullest, this was an awesome meal.  Kudos again to you Martha, this woman just can't go wrong.  :)

So this meal consisted of three parts, rum glazed shrimp and mango, bok choy slaw and the most amazing grilled sweet potatoes on the face of this earth!  I'm telling you they are AMAZING!  I have discovered a new grilling side and it will be a new staple of mine from now on.  You are actually supposed to toss the sweet potatoes in butter and cut them up a bit with a spoon after they come off the grill, but Logan loved them so much right off the grill he refused to allow me to tamper with them any further.  I guess the man knows what he wants.

Well enjoy these recipes, we are now well on our way to being done with 100!!!!  So lets see that puts the end of this challenge at about...2 more years!  hahaha I WILL DO IT!

Rum Glazed Shrimp and Mango

1/4 cup plus 1 T fresh lime juice (3 limes)

1/4 cup dark rum

3 T dark brown sugar

1 T fresh ginger

1 1/2 tsp cornstarch

32 medium shrimp

S&P

1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers

2 T vegetable oil

2 bunches watercress ( I skipped this)

Make glaze; combine 1/4 cup lime juice with rum sugar and ginger in a saucepan, bring to a boil over high heat.  Reduce to simmer, whisking occasionally until slightly thickened, about  3 min.  In a small bowl, whisk together cornstarch and 1 T water; stir into lime mixture, cook about 30 sec, until thickened.  Remove from heat and let cool.

Thread shrimp onto 8 skewers.  Season with S&P.  Thread mango slices onto 4 skewers.  Brush all over with glaze.

Heat grill to medium high, oil grates.  Place shrimp and mango on the grill; cook turning once, until blackened on spots and shrimp is opaque throughout, 3-4 min.  

In a large bowl, whisk together remaining lime juice with 2 T oil, season with S&P, toss with watercress.

Serves 4.

 Logan Rating: ***

Grilled Sweet Potatoes with Scallions

3 sweet potatoes, peeled and cut lengthwise into 1/2 in pieces

3 T olive oil

1 tsp dried thyme

1.4 tsp cayenne pepper

S&P

2 T butter

2 scallions thinly sliced

Heat a grill to medium.  Toss sweet potatoes with olive oil, thyme and cayenne pepper; season with salt and pepper.

Grill the potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 min. 

Return the grilled potatoes to the bowl; add the butter, and break the potatoes into large pieces with side of a spoon.  Toss in the scallions, and serve.

Serves 4.  

Logan Rating: *****

Bok Choy, Carrot and Apple Slaw

1 lb baby bok choy ( I had regular), halved lengthwise

S&P

1 apple, peeled and cut into matchsticks

2 large carrots, shredded

3 T fresh lemon juice

1 T vegetable oil

1 tsp fresh ginger

Rinse the bok choy under cold water to remove grit.  Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 tsp salt.  Toss to coat.  Top with a plate that fits inside the colander, weight with a heavy object.  Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, oil and ginger.  Add bok choy; season with salt and pepper.  Toss.

Serves 4.

Logan Rating: ***