Tag Archive | easy

Creamy Broccoli and Shrimp

Today was one of those busy day. Went to a International Grocery store. Bought some fresh seafoods, produce and some different kind of cheese! I had fun. But the weather is not really beautiful. Big storm is coming in and I needed to get back home before my DD come home from school. After spending 2 hours at the store, I headed back home trying to beat the storm. As soon as I enter the house, my DD called telling me that she missed the school bus. So frustrated because I still need to put everything away, and I can’t let her wait out in the rain. So I hurried to go pick her up. Rain pouring….heavy rain… Got home again and I start thinking what to make for dinner. I decided to make some pasta for tonight. An easy one. I put some water on the pot and start cleaning the shrimp. Cut some broccoli. And I ended with a delicious meal! The shrimp is very succulent. So here’s the recipe. Tell me what you think.

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Ingredients:

2 cups of Broccoli,( I used fresh broccoli and I blanched it first.)
1 1/2 lb Shrimp (cleaned and diviened)
1/2 box of Spaghetti
4 cloves of Garlic, minced
4 tbsp Olive oil
1/2 cup Heavy Cream
1/4 cup opDry white wine
2 tbsp fresh lemon juice
Salt and Black pepper to taste
Dash of crushed red pepper flakes (optional)

Procedure

In large saucepan boil 3 quarts of water, put 2 tbsp kosher salt. Bring it to boil, add the pasta, about 9 mins or to your own liking how your pasta is done.

Heat a pan add the olive oil. Sautéed the garlic for about 3 minutes or until is golden brown. Add the broccoli, sautéed it with the garlic for about 3 minutes. Add the shrimp. Make sure that all ingredients is well combined. Add the wine and lemon juice. Let it cook for about 4 minutes.

Add the pasta and heavy cream. Mix it all together. You can put more olive oil if the pasta become dry.

Add salt and black peppers to taste.

Serve it hot! Enjoy.

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Orange Chicken

Everytime I go to the mall, I always smell the Asian food from the food court. The aroma is so tempting. Due to what I experienced eating at the mall food court. I told myself that never again. It’s a frustrating story. Tonight I was craving for Orange Chicken. I wanted to go to Panda Express but it’s too cold to go outside. So I finally made up my mind just to cook it myself. So what is Orange Chicken?

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese recipes served in the United States. Try this recipe and let me know what you think.

OrangeChicken


Orange Chicken Recipe

Ingredients:

2 lbs boneless skinless chicken, chopped into bite sized pieces
3 dried red chilies (cut into strips,seeded and soaked in warm water)
1 1/2 teaspoons salt
white pepper
oil (for frying)
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon minced orange zest
1/4 cup green onion, chopped

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
3 teaspoon brown sugar
2 cup fresh squeezed orange
3 tablespoons canned chicken broth
2 teaspoon Rice wine or Dry sherry
1/2 teaspoon sesame oil
5 teaspoons brown sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Batter

1 teaspoon oil
1 Egg
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
Pinch of salt and pepper

Method:

Mix the orange sauce ingredients and set aside.

Beat the eggs with the pinch of salt and pepper. Add the oil. Mix well.

Combine the cornstarch and flour.

Heat up a pot/wok of cooking oil. Dip the chicken bites into the flour and cornstarch mixture. When the cooking oil is hot enough for frying, drop the chicken bites small batches so it won’t over crowd, deep fry them until the chicken turn golden brown and crispy about 3 minutes each sides. Transfer them onto a plate lined with paper towel to soak up the excess oil. Set aside.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with green onions and serve immediately with steamed white rice.

Perfect Baked Cod

Weeknights like this, I don’t like to cook a fancy dinner. With my daughter that keep bugging me if dinners ready. This recipe is very easy to follow. And most of the ingredients is available on my pantry. Serve with some steam green beans or broccoli. I served it with a leftovers spaghetti and some steamed vegetables!

cod

“Cod is coated with lemon juice, cracker crumbs, and wine before baking for just 20 minutes for a quick and easy weeknight dinner.”

INGREDIENTS:
2 tablespoons butter
1/2 sleeve buttery round crackers (such
as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

IRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
3.Place remaining 2 tablespoons butter in a 7×11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
4.Coat both sides of cod in melted butter in the baking dish.
5.Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
6.Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Enjoy!

Pork Tenderloin with Stir Fry Vegetables

                   Pork tenderloin is considered to be the most tender cut of pork. It’s typically sold packaged in pairs. The tenderloin is about 1 1/2 to 2 inches in diameter and from 10 to 12 inches long. It has little fat so will it dry out quickly if cooked too long. The quick cooking of stir-frying is ideal for tenderloin. Since tenderloin is somewhat expensive, serving it with stir-fried vegetables stretches the meat further. Last night I marinated the tenderloin with a bottle of Lawry’s Teriyaki. Just to add some more flavor to it. And here is what I came up with.

 

Pork Tenderloin with Stir Fry Vegetables

Ingredients:

  • 1- 1 1/2 lb Pork Tenderloin, cubed
  • 1 medium onions, sliced
  • 1 Red Bell Pepper, julienned
  • 1 can of Water chestnut
  • 1 can of Baby Corn
  • 1 cup of frozen Broccoli
  • 1 cup frozen Fava Beans
  • 1 cup Snap Peas, trimmed
  • 1/2 cup Carrots, julienned
  • Salt
  • 1/4 cup Lawry’s Teriyaki
  • Black Pepper
Preparations:
  1. Heat the pan with 2 tbsp. cooking oil. Brown the Pork. About 10 minutes.
  2. Put the onions. Stir fry it for about 2 minutes.
  3. Add all the vegetables.
  4. Add the Lawry’s teriyaki. Seasoned with salt and pepper.
  5. Stir-fry it in medium heat for about 10-15 minutes.
  6. Serve with white rice or just this!
  7. Enjoy!

I added a little of water because I wanted to have some sauce to put in my white rice! This is one version of my stir-fry. And I will share some more recipes for the stir-fry!