Lo Mein. I love Lo Mein. I love it so much, I'm actually thinking of having it tonight, one last time before I go completely grainless for the month. (I'm attmepting the beans greens and protein thing - another story, another attempt, ugh...ANYway)
Here's a picture and how to make some!
8 ounces lo mein egg noodles*
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
FOR THE SAUCE
2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well. Coupons
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.
*Spaghetti, linguine or bucatini can be substituted.
I made up a stew last night. It doesn't even have a name other than Thai Shrimp Stew by Belinda. haha. My taste buds knew what I wanted, and I want this type of Thai food often so I usually have all the goods on hand to create something yummy. I only wish I had taken a photo of it, but I just forgot. It will look something like this though, just imagine little black sesame seeds sprinkled on top and this is pretty much it. Recipe and method follows just under the photo:
1 Tablespoon of extra virgin coconut oil
1 Knorr Shrimp flavored bullion cube
2 Cups water
1 Can of full fat coconut milk
Sprinkles of garam masala (you can buy a little jar of this in the spice section), turmeric, dried basil, and ginger (see method below about this sprinkling thing I do)
1 Generous tablespoon of chili paste
Salt and pepper
juice of half a lime
chopped red bell pepper
chopped handful of kale
I cup cooked rice (Your choice: Jasmine, basmati, etc. I used brown rice this time)
Chopped quarter of a large vidalia onion
Half a small produce container of baby bella mushrooms, roughly chopped
One pound or a little less (to taste) of peeled shrimp
Half a cup of chopped fresh cilantro
Black sesame seeds
Chop and simmer the onions and peppers in coconut oil until tender.
Add kale and mushrooms, cook until tender.
Add shrimp bullion and two cups of water.
Simmer until bullion has dissolved
Add salt and pepper, lime juice, coconut milk, chili paste and stir all together.
Add spices. (NOTE: I like to sprinkle fine powdery spices in a thin layer across the whole surface of the food in the pan. I find for my tastes, that this is a perfectly measured amount for the soup if the diameter of the pot and the depth of the soup are relatively the same. If you are cooking something in a more shallow deep skillet, then sprinkle just a tad less across the surface.)
Stir in the cooked rice and cilantro.
Now it's time to add the shrimp. It's delicate and will lose it's bouncy texture if you add it too soon and will turn rubbery and lose it's flavor if allowed to cook too long. So we add it last and watch it until it is just past translucent and still plump.
Lastly, add the black sesame seeds after soup has been poured into bowls. This is not only for looks, the black sesame seeds sprinkled over the yellow soup with bits of red pepper and pink shrimp - pretty! - but also allows a bit of seed-like texture that goes well with the rice. (NOTE: Never add it too far ahead of serving. The black color of the seeds will leach into the food and turn it all grey and weird looking. Always leave black sesame for very last.)
I had this last night and will enjoy it again tonight! OXOX
Who would love an island style cocktail? ME ME ME!!
Pineapple Coconut Mojito
1 6-oz can pineapple juice
1/2 cup coconut water
2 Tablespoons lime juice
4-oz. rum (optional)
1/2 cup La Croix Lime sparkling water
Garnish: pineapple wedges, cherries
In a cocktail shaker, combine pineapple juice, coconut water, lime juice and rum. You can either serve over ice immediately or chill in refrigerator until your party starts.
Fill 2 tall glasses with ice and divide rum mixture evenly. Add 1/4 cup sparkling water to each glass. Garnish with a pineapple wedge & a cherry, if desired. If making a pitcher, add sparkling water just before serving.
Nutritional yeast. Or as they call it in the Thug Kitchen cook book: Nooch! The low down is here, from Cadry's Kitchen:
I'm going to try this once and for all. I keep hearing about it, it seems to be a thing, it is still around so it must be worth it. I will however add some nuts to it because brownies without nuts are weird to me. But add or don't add, this is totally up to your personal preferences. Here are Black Bean Brownies:
Black Bean Brownies
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.