Spicy Garlic Teriyaki Lo Mein

Okay peeps, so we're on day 5 of pantry clearing, and I did some inventory and found a package of Lo Mein noodles.  Now with the weather all cool and our nightly exercise complete, it was time to make some greasy chinese takeout at home and I know how Caitlin loves some shrimp lo mein!  Well, stir fry, if done right, is a delicious, healthy and quick meal that has endless possibilities for different combinations of sauce and ingredients.  I was craving something a little spicy too, so I thought I'd kick it up an extra notch.  Here's what you'll need:

1 Package Lo Mein Noodles
1 or 2 Chicken Breasts
2 Tbsp Ginger Paste
2 Tbsp Cilantro Paste
1/4 C diced Red Onion
1-2 Tbsp Crushed Red Pepper (depending on your desired spice level)
1/4 C Garlic Teriyaki Sauce
1/4 C Hoisin Sauce
2 Tbsp Mirin (Japanese Rice Wine)
2 Tbsp Corn Starch
3 Large/4 Medium Carrots
1 or 2 Cups Cooked Frozen Shrimp (more shrimp with less chicken or vice versa)
1/4 C Peanut Oil

Okay, now, the first time you make this, it might not be that quick of a meal.  But with some practice at real stir fry cooking, you can really get in there and get it all chopped, cooked and in the bowl in about 20 minutes.  Of course it really helps if you're making noodles or using the microwaveable uncle ben's rice pouches, otherwise you have to plan ahead, because it takes awhile to cook rice.  Also, the real key to making good (and fast) stir fry is to make sure that all the pieces are cut to to the same size, which helps them to cook at the same rate.

For this recipe, I'll try to explain my methodology for speed while stir-frying.  First, set up your steamer insert in a saucepan with water up to the bottom of the steamer insert and put on the stove on high.  Then, peel and chop the carrots into 1/2 inch pieces and add them to the steamer and cover.  In a large sauce pan, put water on the stove on high to boil for the noodles.  Put the frozen shrimp into a measuring cup and fill with hot water to thaw.  Cut the chicken in half horizontally to make 2 thin filets and then cut into 1/2 inch pieces and add to a bowl.  Drain the shrimp and cut the tails off the shrimp and then cut each shrimp into 1/2 in pieces and return to the measuring cup.  Add in the teriyaki, hoisin, mirin, and corn starch to the chicken and stir and fold to mix the sauces and make sure the chicken is covered evenly.

Clean off the cutting board (or pull out a second one) and dice the onions.  Pull out your Wok (or saute pan if you don't have one) and pour in the peanut oil and place on the burner on med-high heat.  By now the water should be boiling so add in a little oil to the water (so the noodles won't stick together) and dump in the lo mein noodles.  Let the oil in the wok heat up and when you see the surface of the oil shimmering, add in the red onion, ginger and cilantro and stir with a spatula slowly for about a minute or two to cook the onions.  Add in the chicken and stir constantly with a sweeping motion to keep the chicken turning and cooking without letting it sit for more than 10 or 15 seconds.  After the chicken starts to look browned (maybe 4 or 5 minutes), add in the shrimp, carrots and red pepper and continue stirring for another 2 or 3 minutes and then remove from heat.

While the wok is off the heat, drain the noodles and add to the wok and return to heat.  Continue stirring and folding it all together for another minute or two, or until the noodles start to absorb some of the sauce and brown up a little.  After that, remove from heat and serve!  Mmmmm, mmm, greasy delicious Chicken and Shrimp spicy Lo Mein at home in less time than it would take to drive for takeout or have it delivered!

Potato Gnocchi with Shrimp and Homemade Pesto Sauce

So I had to go to the dentist and Caitlin's stomach was feeling a little weird today, so I thought I'd make something comfortable, delicious and not too spicy (since I've been making a lot of spicy Mexican and Indian food lately). Also, our Basil plant in our garden is HUGE and since it's starting to get cold at night, well, it's probably going to die soon, so it needed to get eaten.

This is a real quick meal to make (even more so if you have a food processor), so here's what you'll need:

Semi-Homemade Pesto Sauce:

1 Cup Alfredo Sauce

1 Cup White Wine

2 Cups Loosely Packed Basil Leaves

1/2 Cup (or a big handful) Sage Leaves

1 Cup (or 2 big handfuls) Baby Spinach

1/2 Cup Olive Oil

1 Tbsp Minced Garlic

1 Tsp Freshly Ground Black Pepper

1 Tsp Salt

For the Pasta:

16 oz Package of Fresh Gnocchi

8-10 Frozen Cooked Shrimp (per person)

Fresh Shredded Parmesan Cheese

Sundried Tomatoes, Julienne Cut

Pine Nuts

First thing you'll need to do is thaw the shrimp in a bowl filled with some warm water for about 5 to 10 minutes. Then, fill a pot with water with a pinch of salt and a little olive oil and place on the stove on high to boil for the gnocchi. To start off the sauce, combine the alfredo sauce and white wine and whisk together in a medium saucepan on medium heat while you gather the pesto ingredients.

Next you'll need to make the homemade pesto portion. Combine the basil, spinach, sage, olive oil, garlic, salt and pepper in a food processor and pulse for 5 or 10 seconds until well mixed and chopped and then add into the saucepan. Heat up a frying pan on medium high with a little olive oil and throw the shrimp in with some salt and pepper. Toss the shrimp around to heat up for a few minutes. Once the water is boiling, add in the gnocchi and boil for 3 or 4 minutes or until they start to float. Strain the gnocchi and serve in a shallow bowl or plate and spoon on some sauce and then top with some shredded Parmesan, pine nuts, and sundried tomatoes and enjoy!

Thai Lettuce Wraps

So you want to enjoy some delicious Thai food, but you don't want the carbs of all the rice or noodles.  Well, make some Thai lettuce wraps!  They make a delicious appetizer or main course and you can make a couple different kinds to mix and match for a large group.  They're one of Caitlin's favorite, and well, I decided that it was time to make some instead of giving all the credit to that attention hog P.F. Chang!

Here's what you'll need:

1/2 to 1 lb Chicken, Shrimp, Tofu or a combination
2 Shallots Diced
1/4 C Red Onion
3 Tbsp Lime Juice
2 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
1/4 C Diced Ginger
1/4 C Chopped Green Onion
1 C Shredded Carrots roughly chopped
2 Tbsp Diced Garlic
2 or 3 Diced Thai Hot Peppers
OR
2 Long Green Hot Peppers
OR
2 Tsp in some Dried Crushed Red Pepper Flakes
(if you want spicy that is)
 Handful of Fresh Basil Leaves
Head of Iceberg Lettuce or White Cabbage
1/4 C Peanut/Vegetable Oil

So, what you'll want to do is cut the meat into really small, 1/2 inch cubes and put in a bowl.  Add in the Lime Juice, Fish, Oyster, and Soy sauce so it can marinade.  Set aside the meat and dice the ginger, Red Onion, Green Onion and Shallots and put into a bowl.  Measure out a rough cup of shredded carrots and roughly chop on a cutting board and add to the veggie bowl.  Depending on how hot you want your wraps to be (I recommend at least putting in the crushed red pepper) add diced pepper to the veggie bowl.

Put a Wok onto the stove on med-high heat and add in the oil.  Let that heat up a little and then dump in the veggie bowl.  Stir fry for 2 or 3 minutes by constantly flipping and rotating with a spatula until the ginger and onions start to soften up.  Use a slotted spoon or fork to scoop the meat into the wok.  You don't want to add too much of the liquid or else the meat won't cook right.  You just want enough of the liquid to cover the bottom center of the wok.  Stir fry for another 3 or 4 minutes until the meat is cooked through and then place in a bowl and throw in a handful or two of roughly chopped basil (or Thai basil if you want the exotic flavor!).

Take the head of lettuce/cabbage and cut off the bottom inch or two to get the core removed.  Carefully remove as many large pieces of lettuce/cabbage as you can from the head and place on a serving bowl.  Bring both to the table and serve!  Spoon a 1/4 to 1/2 a cup of filling into each lettuce/cabbage leave, roll up, and enjoy!  Delicious and really healthy!

Spinach Tortellini w/ White Wine Cream Sauce: 2 Ways

Okay, so another night, Caitlin's mouth is still a bit sore, so time for some nice soft pasta!  I've made this dish before, but I suppose it's new to you all: Cheese Stuffed Spinach Tortellini with a Spinach White Wine Alfredo sauce served 2 ways: Caitlin gets Shrimp (which I don't like too much) and Goat Cheese, and I get Bratwurst and Parmesan.  Here's what you'll need, it's a pretty quick meal:

Family Size Fresh Tortellini (20 oz) or two packages regular sized (9oz each) - I used Buitoni Mixed Cheese Tortellini
Jar of Alfredo Sauce - I used Classico Four Cheese Alfredo Sauce (it's got cheese and surprisingly a pretty low fat content for an alfredo sauce)
1 C White wine (if you won't drink it by itself, don't pour it in your dinner!)
2 tsp Oregano
2 tsp Basil
1 C Roughly chopped Baby Spinach

3-5 Sausages (Bratwurst, Sweet or Spicy Italian) and
Shredded Parmesan Cheese

OR

15-20 Shrimp (I used pre-cooked frozen shrimp, just for speed) and
Crumbled Goat Cheese or Gorgonzola

OR

Half and Half if you want to serve it two ways (or combine it into a sausage/shrimp explosion!)

So, start off by boiling 10 cups of water in a large stock pot for the Tortellini.  Add a pinch or two of Salt and some olive oil to the water.  Then in a small saucepan, pour in the pasta sauce, cover the pot, and turn heat onto medium.  In a larger saucepan, boil the sausages on high with enough water to cover them completely.  Once Pasta sauce begins to bubble around the edges, stir slowly and add in wine, basil, and oregano and cover.  After a few minutes, lower the heat down to medium-low and add the chopped spinach.  If you're serving shrimp, then take this time to thaw them out in some warm water.

Once the stockpot water is boiling, then add in the tortellini and boil for 10-12 minutes or until all the pasta is soft and floating.  Boil the sausage for about 10 minutes and then remove from water and slice lengthwise twice into 4 strips and then chop into 1/2" sections.  Add shrimp to boiling sausage water to warm up for a few minutes.  Drain the pasta and plate the pasta.  Add the sausage and sprinkle some Parmesan on top and cover with sauce.  Do the same for the shrimp (or combine them all and be crazy!) and the crumbled cheese.

Delicious, quick, and easy!