An Easy Coconut Curry Shrimp Recipe

yellow-curry-powder-mild-salt-free-1Coconut curry is one of dishes that sounds intimating to make, but actually takes little time at all. Better yet, it has more flavor than dishes that take you twice or three times as long. I modified a recipe from Pioneer Woman (thank goodness for Pinterest!).

What you need:

1 cup of Rice (I used basmati rice)

1 can of Coconut Milk

Curry Powder (to taste)

Sriracha (optional)

Brown sugar or honey

Shrimp (however many you’d like)

Butter

Half an Onion

2 cloves of Garlic

Salt & Pepper

Step 1: Start cooking your rice. That will take the longest time. I used basmati rice, but you could use any kind of rice. Basmati rice takes about 15 minutes to make so I get that started and then move on to the shrimp and curry sauce.

Step 2: Add a tablespoon of butter (or olive oil if you prefer) to a saucepan. Add the shrimp once the butter has melted down.  A pinch of salt & pepper is all you need to season the shrimp–they’ll get mixed in with the tasty sauce later. It should take about 5-8 minutes for the shrimp to get translucent. Once that has happened, put aside the shrimp for later.

Step 3: Add some more butter and the diced onion to the saucepan. Once you’ve cooked onion for a few minutes (I usually wait about 3 minutes), add in the minced garlic. Salt and pepper the onion/garlic. Saute for another few minutes. Now it’s time for the curry powder! This is where the magic happens. I start with a little bit and work my way up. It’s all up to your taste. It can be as curry-tastic as you want. I almost used a whole tablespoon because I’m indulgent.

Step 3: Pour the coconut milk in the saucepan. How you proceed with seasoning the sauce is up to personal taste. For my curry, I add a teaspoon of brown sugar (you could alternately use honey, but I had brown sugar on hand) and some sriracha for heat. You could use some lime as well if you want it more acidic. Again, your choice. There is no wrong answer (well, that’s not true. I don’t recommend adding fruit loops or gummy worms).

Step 4: Once you’ve got your sauce seasoned to your liking, add your shrimp! Let them cook with the sauce for a few minutes.

Step 5: Back to the rice! It should be done at this point. Fluff it up and put it on the plate.

Step 6: Pour the sauce & shrimp over the rice. Meal done.

That wasn’t too bad, was it? Any other curry fans out there?

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Chicken Enchilada Bake (For Two!)

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Hey all! No, I’m not dead….just in the midst of end of the school year madness. I’ll try to pop up here occasionally to attempt to keep my sanity. ANYWAYS, I thought I’d share a new recipe I made last night and LOVED! I was craving some Mexican food and decided the easier the better (see above for why). Luckily, I found a great 4 ingredient recipe on Pinterest. I downsized it to make it perfect for two and also added in some veggies to make me feel a tiny bit healthier. I added leftover summer squash that I had from grilling, onion, and a bit of kale but any veggies you like would work. Corn or mushrooms would go really well with the dish too. I took a picture of it pre-cooking. I apologize for my horrific food pictures–my kitchen has horrible lighting.

 

Chicken Enchilada Bake (For Two)

Ingredients

  • 1 can (14 oz or so) of enchilada sauce
  • 3, 6-inch corn tortillas
  • diced veggies (I used like 1/4 cup onions, 1/2 cup kale, and 1/2 cup summer squash–you can easily omit this
  • 8 oz boneless skinless chicken (sliced into like 4 smaller pieces)
  • 1 1/4 cup cheese (cheddar or whatever kind you like)

Directions

  1. Preheat oven to 375 degrees.
  2. In a cooking pot, put in enchilada sauce, veggies, and chicken. Cook on medium-low heat about 20 minutes or until chicken is cooked through.
  3. When chicken is cooked, take out of sauce and shred it using forks. Set aside and keep separate from the sauce with veggies.
  4. In a small baking dish, put a small layer of the sauce with veggies. Then put one tortilla. If your baking dish is larger, might need two tortillas for each layer. Mine worked perfect with one.
  5. Then put 1/3 of pulled chicken on top of tortilla, then 1/3 of sauce mix, then 1/3 cup of cheese.
  6. Repeat the steps for two more layers . For last cheese layer, put rest of cheese on top finally.
  7. Place dish in oven for 20-30 minutes.
  8. Enjoy!

A Cocktail Recipe to Bookmark: Raspberry Mule

I love a good Moscow Mule (especially when it comes in those adorable copper mugs!). Made with vodka, lime, and ginger beer, it has just the right amount of tartness to refreshing ratio. When I heard about the Raspberry Mule, I wondered: why in the heck haven’t I thought of that? Ginger and raspberry–that sounds like a match made in boozy heaven! I am sold!

Raspberry Mule

1. Muddle about 1/4 cup of raspberries (add more or less depending on how fruity you want the drink to be) in cocktail shaker.

2. Add a dash or two of lime juice, 1 part ginger beer, and 1 part vodka. I usually do about 2 shots of vodka and 4 ounces of ginger beer, for reference. Fill the shaker with ice cubes and shake it!

3. Pour the mixture into a martini glass/Red Solo Cup/sippy cup/whatever you prefer. Garnish with a raspberry.

RasMule.COV

A Good Way to Spice Up Boring Water

photo-7

I’ll admit it, I definitely don’t drink enough water in the day. Even though I get dehydrated really easily, I’m just so bad about making it a priority. Water just doesn’t do it for me. It’s so…blah. I am a big fan of herbal teas in the winter but want to actually cut back on my pop addiction. Last week I finally caved in and bought a water infuser from Amazon. At $19.99, I knew it would be a good investment since I love natural fruit flavored water. One of my favorite things at going to get my hair cut in Minneapolis is the spa water filled with fresh orange, limes, lemons, and other seasonal fruit they serve. So refreshing! It has flavor but isn’t over the top sweet. All you have to do is add cut up fruit in the rod (I know, sounds dirty), fill the pitcher with water, and ta-da! You are set! The rod allows the flavors to get in the water without big chunks of fruit getting in it. My first concoction? A simple strawberry, orange, and lemon mix! I can’t wait to try different herbs and fruits!

Anyone else have a water infuser?

Meat Lasagna (For Two!)

I know, my food pictures are the WORST. I always get too hungry and remember to take a picture AFTER I've eaten!

I know, my food pictures are the WORST. I always get too hungry and remember to take a picture AFTER I’ve eaten!

Kevin’s birthday was yesterday so I wanted to make a nicer dinner for the two of us, since I decided red wine sadly doesn’t qualify as a true “meal” (stupid American puritanical ideas). Still, I didn’t want to spend most of the night prepping in the kitchen. The solution? A nice meat lasagna in a much smaller quantity than those found in the typical huge trays. To be honest, even with the two of us, it still left us about half for leftovers. But a whole lot better than an entire pan worth of wasted pasta-deliciousness! This recipe, modified from this one I found on Pinterest, is super easy to change up based on what you have at hand and what you are craving. For example, I had some leftover kale in the fridge that I wanted to use up so I added that into the meat sauce as it simmered. Mushrooms, zucchini, olives, or many other veggies could easily be added in to kick up the flavor and health factor. Now onto the recipe!

Meat Lasagna (For Two!)

Ingredients

  1. Dry lasagna noodles (6 noodles, I used no boil ones and added 1/2 cup water on top to help it cook then)
  2. 1/2 lb lean ground beef
  3. 1/2 cup freshly minced onion
  4. 2 to 4 garlic cloves, chopped
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried basil
  7. Salt
  8. Black pepper
  9. 1 tablespoon olive oil
  10. 1 jar (15 ounce) marinara sauce ( I used at 23 oz one as used no boil noodles
  11. 1 cup ricotta cheese (I used light)
  12. 1 egg or egg substitute
  13. 1/4 cup freshly grated parmesan cheese
  14. 1 cup shredded mozzarella cheese
  15. Any other veggies you want to add (I used kale)
  16. Directions
  17. 1. Preheat oven to 375°F.

  18. 2. If using normal lasagna noodles–cook noodles and drain.

  19. 3. Saute the chopped onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until the meat is browned.
  20. 4. Then stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn’t overcook.
  21. 5. In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.

  22. 6. In the bottom of a loaf pan, place about 1 cup sauce across the bottom. Top with two noodles, then top with another cup or so of the meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella across the top.

  23. 7. Put aluminum foil over the top (loose if used cooked noodles, tight if used no boil) and put in oven for 45 minutes.
  24. 8. After 45 min, take off the foil and cook uncovered for 10 minutes. Before slicing, let lasagna rest 10 minutes outside of the oven.
  25. 9. Enjoy!

Cheesy Chicken Rice Casserole (For 2!)

First off–SNOW DAY FOR ME! Like a kid, I kept checking from 4am onward to see if we would get a snow day. Schools around us all had late starts but there was nothing about my school…Literally one minute before my alarm went off, it finally posted…CLOSED! Yay!

Okay, now onto the food part. I’ll admit, I totally forgot about taking a picture of this dish because of my hunger and slight wine buzz (the best way to wait for Kevin on his late working nights). So I apologize for that part. However, I still think you should try out this recipe, as it is the perfect winter, comfort food dish. Plus, it’s all mixed in one dish so it helps cut down on dishes and is easy to make on a night when you’d rather sit back and drink wine than spend a lot of time in the kitchen (so…every night).  I adapted the recipe from this Big Oven one–I added some more pieces to give it a bit more flavor. Technically, I’d say the recipe is perfect for 3–we have some leftovers for a nice lunch this snow day for me!

Cheesy Chicken Rice Casserole (For 2)

Ingredients

-1 10.75 oz Cream of Chicken Soup (I used the Healthy Recipe one)
-1 cup chicken broth
-1 cup uncooked Minute rice (white or brown)
-3-4 chopped green onions
-1/2 teaspoon garlic powder
-2 tablespoons sour cream
-1 lb boneless skinless chicken, uncooked and chopped
-1 cup cheddar cheese

Directions

1. Preheat oven to 400 degrees
2. Mix everything but the chicken and cheese together in a casserole or baking dish. Season with salt and pepper. I even added a dash of worchestershire sauce.
3. Place chicken on top and cover with lid or aluminum foil.
4. Bake for 35-40 minutes or until chicken is cooked.
5. Uncover dish and sprinkle on cheese. Cook for another 4-5 minutes or so.
6. Enjoy!

 

 

A Meatloaf Recipe That May Charm Even the Meatloaf-Haters

Actually, that statement puts a lot of pressure on me. It isn’t some new reinvention of meatloaf, but I do promise you that it won’t be like the dry and flavorless hunk of meat that you may remember from childhood. I  was feeling like some old-fashioned comfort food on this cold midwestern day so I decided to give it a go with cooking my very own meatloaf, which I have never attempted to make. It turned out quite delicious so I thought since I can’t send a sample over the internet, I would share the recipe.

Erin’s Meatloaf Recipe (Made with Love and Food)

2 eggs

2 teaspoons salt (give or take)

2 teaspoons black pepper (same as above)

1 teaspoon (or more) garlic powder OR two cloves of chopped garlic

Fresh parsley and other herbs (I did rosemary, thyme, marjoram, and parsley)

A dash or two of smoked paprika (normal paprika will do as well obviously)

1 tablespoon Worcestershire sauce

1/2 cup bread crumbs (I used panko)

2 lbs lean ground beef

2 stalks of celery, diced (or more if you want)

2 shallots, diced, or just 1 onion

1 large carrot, diced

FOR SAUCE:

1/3 cup of ketchup

1 tablespoon brown sugar

1 tablespoon BBQ sauce

Note: You can basically put whatever veggies you want in here. It is literally a slab of meat that you shape out of whatever sounds good.

1. Mix the eggs, Worcestershire, salt, pepper, paprika, herbs, and vegetables in a large bowl. Crumble in the ground beef slowly over the egg mixture. Add the bread crumbs. Helpful hint: Don’t over mix it. It is best to use your hands because it is the closest you can get to adult play doh.

2. Preheat oven to 425 degrees.

3. Spray a baking pan with PAM and shape that meat into a loaf. I bet you never guessed.

4. Bake the meatloaf for 15 minutes. Decrease heat to 350 degrees and bake 1 hour.

5. Mix the brown sugar, ketchup, and BBQ sauce. Baste the meatloaf with the mixture and cook for an additional 10-15 minutes.

6. Once the meatloaf is done, take it out of the oven and place aluminum foil over the top. Wait another 15 minutes for the meatloaf to set. It will smell delicious so this may be the hardest part of the whole ordeal.

Enjoy over mashed potatoes. Because potatoes are one of the world’s greatest gifts (along with Chris Hemsworth’s body and puppies).

 

 

A Gift Idea for Your Boozy Friends and Family!

julibox-xl

Julibox follows the same principle that made Birchbox famous-you subscribe to the service and then once a month, you get a box full of goodies (mixers, liquor, and recipes) to make two different curated cocktails! I love the idea! It is a gift that keeps giving and you can always invite yourself over to your friend’s house to share in the booze. Win-win! It can be hard to find unique holiday gifts year after year so I am really excited when I find something like this!

Anyone tried out Julibox?

A Chicken Chow Mein Recipe & A Look at the Week Ahead

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Like usual, I’m still in shock that it’s already Sunday. My weekend was very low key, since I was feeling under the weather and stressed from a busy week at school. Luckily, I’m feeling a lot better today and am trying to be productive. Today’s plans include taking advantage of the nice weather by taking a long walk with the Goose, cleaning the house more, and trying a new recipe for dinner! I also tried a new recipe for lunch today, as Kevin was craving some Chinese food. He loves chicken chow mein, so I decided to attempt making it instead of ordering out. It definitely ended up hitting the spot this afternoon and was cheaper/healthier than the take out version! Here’s the recipe, which I adapted from the recipe included on Sun Bird’s Chow Mein seasoning packet.

Chicken Chow Mein for 2

Ingredients

  • 6 oz or so of boneless, skinless chicken breasts (cut in small pieces)
  • 1 tablespoon oil
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup diced onion
  • one small can of sliced waterchesnuts
  • 1 tsp brown sugar (or regular sugar)
  • 2 tablespoons light or regular soy sauce
  • 1/4 cup + 2 tablespoons water
  • Sun Bird Chow Mein Seasoning Mix (1/2 packet)
  • crispy Chow Mein noodles
  • White rice or noodles (for serving)

Directions

  1. Mix the brown sugar, water, soy sauce, and Seasoning mix together in a small bowl and set aside.
  2. In a skillet, put the oil in and cook the chicken. Once it is cooked, add in the celery, carrots, onion, and water chestnuts. Stir fry for about 4-5 minutes until the veggies are softened. If you are using minute rice, I’d cook it during this step.
  3. Then add in the seasoning sauce from step 1 and stir fry for another 2 minutes.
  4. Serve on top of rice or noodles and top with the chow mein noodles. Enjoy!

Tonight, I’m making philly cheesesteak stuffed peppers for dinner. This week I’m repeating some easy favorites (skillet macaroni and cheese plus tortellini bake) plus another new recipe from Pinterest, Buffalo Chicken Sloppy Joes. As always, I’ll let you know how they go! Besides that, I’m just going to try to start working out more starting this week, since I have less than 2 months til Cancun! This upcoming weekend, my mom, Erin, Kevin, and Kevin’s mom are going to look at a few venues so we can finalize a wedding date! Yay!

Spiked Caramel Apple Cider

FNM100109Centerfold010_s4x3_lgIf candy isn’t your thing on Halloween, how about the second most sacred item of the holiday–booze? The kids don’t know what they are missing! So whether you are having/attending a costume party or just turning off the lights and hiding from the hoards of begging hooligans, I encourage you to make this cocktail.

Ingredients:

3 oz Caramel Vodka (Stoli has a salted caramel vodka which would be to die for)

2/3 cup apple cider

Ice

Crushed Graham crackers (optional)

Recipe:

Line rim with crushed graham crackers. Combine ingredients into a cocktail shaker, shake it (bonus points if you dance while you shake) and enjoy!

 

 

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p.s. it's handmade

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