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Simple Stir Fry, or My New Grating Dish – Success, basically.


*May favorites page is done, finally! I was a little late, and it wasn’t posted until June. Oops.

There are TONS of stir-fry recipes out there, and since I was improvising, and it didn’t look too pretty in the end, I’m not posting a “recipe” or any pictures of the food itself.

Anyway, the real star of the post is this thing:

Isn't it pretty?

Spanish grating dish. Isn’t it pretty?

My wonderful mom bought me this at Sowa Open market during its opening weekend. And then said she wanted one herself. I don’t know if the guy who was selling them is there every weekend/will be continuing to sell there, but apparently you can get them on d-grater.com. Mom.

It came with a stand (which you can kind of see in this picture here), a rubber thing that skins garlic (which didn’t work for me), and a little brush, which is useful for getting the grated stuff out of the dish and into/on your food as well as for cleaning. How the dish works is that no, those are not concentric circles of lines that make it appear textured; it actually is textured. Those are little ridges and in fact you could grate your hand on them, so be careful when using it, even if you’ve been doing it for a while and you’re good at it.

So. Read the rest of this entry

Shrimp and pepper saute over quinoa


So I made this a while ago… I can’t really remember exactly what I put in it any more, so here’s some variation or other of this dish:

Pretty!

Pretty!

Quinoa: prepared according to basic instructions. It was a tricolor package. I used 1/2 cup of quinoa and 1 cup water, which is much closer to the amount one person would want to eat than if you make a whole cup…

Saute:

Heat vegetable oil in pan, add sliced bell peppers. Mine were “rainbow,” but actually more of “flamebow”–red, orange, and yellow. Very nice to look at. Cook for several minutes, until peppers are getting soft.

I remember now. I actually added the peppers alone first, to get them seared a little, then added the oil after, before adding the shrimp.

Add peeled raw shrimp. Stir to make sure the shrimp is touching the pan, not just sitting on top of the peppers.

When shrimp has started to turn opaque and pink, add fresh basil. Mix in.

Add desired seasonings. Suggestions: cajun seasoning, thyme, black pepper, red pepper flakes. I am pretty sure I added red pepper flakes.

When it looks done, squeeze lime wedges over shrimp and peppers, stir to coat.

Put quinoa in a bowl, serve shrimp and peppers on top.

 

This was quite pleasing to the mouth and the eyes, and yet I wanted a cheeseburger SO BAD right after eating it (I had wanted one earlier too). I didn’t end up getting a cheeseburger… in fact, I still haven’t managed to have one yet. I should get on that. On a different day, I’m sure it would have been quite satisfying.

 

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