![[HomeCookin] using the left over slow cooker pork, we made a delicious Vietnamese Pho! So good. #food #asian #noodles #pho (Taken with Instagram at East Village)](http://25.media.tumblr.com/tumblr_m9fz11LpBn1qesvhso1_500.jpg)
[HomeCookin] using the left over slow cooker pork, we made a delicious Vietnamese Pho! So good. #food #asian #noodles #pho (Taken with Instagram at East Village)
HomeCookin: Greek style shrimp salad with garlic mint vinaigrette.
*Marinate peeled shrimp with 1 clove crushed garlic, 2 tbsp olive oil, 1 teaspoon red pepper flakes and 1/2 teaspoon dried thyme. Chop 1/4 cup fresh mint and stir through. Season with salt & pepper.
*Chop: In a big bowl, add 1 head chopped romaine, 2 chopped Roma Tomatoes, 2 small chopped cucumbers, 1/2 large red pepper chopped, 1/2 cup halved Kalamata olives, 1/2 cup chopped Feta Cheese.
Toss through some chopped mint, cilantro and green onions.
*Dressing: In a small bowl, add the juice of one lime. Add 1/4 cup Olive Oil and whisk together. Finely dice/smash a clove of garlic and whisk through. Add a handful of chopped mint and stir.
*Saute the shrimp in a hot frypan until pink.
Add salad to plates, then add shrimp on top. Season with salt and pepper and then drizzle the dressing over the salad and shrimp!
ENJOY.
HomeCookin: Laksa night is a GREAT night in our house.
Here is my vegetarian red curry laksa with corn, shitake, bok choy and chili.
RECIPE:
In a pot, saute two cloves of garlic, 1 tablespoon chopped red long chili and about 1/4 cup of scallions. Add a half of a chopped onion and about 1 cup chopped shitake mushrooms.
Saute until soft.
Add 2 heaped tablespoons of red curry paste and let the heat warm the paste. Stir through and coat the veggies.
Add one can of coconut milk, stir through. Add 1 cup veggie stock or fish stock if you like.
Simmer for 10 mins.
*Make some rice noodles or mai fun noodles to package directions. Strain and set in cold water.
To the broth add a can of baby corn (halved lengthwise) and a cup of roughly chopped bok choy.
Add 1 tablespoon brown sugar, juice of 1 lime, 1-2 tablespoons of fish sauce and 1-2 tablespoons of Sriracha.
When the bok choy is wilted, ladle the Laksa broth over a bowl of noodles.
Garnish with fresh cilantro, scallions, lime and chopped red chillies.
Enjoy!!
HomeCookin: Simple Sunday Supper- Gluten Free spaghetti with Shrimp, lemon, garlic and tomato cream sauce.
Kit and I have been trying our best to eat Gluten Free when we can. We usually don’t have too much of an issue because I cook so much asian food with rice noodles etc - but we do LOVE our Italian food as well. So pasta has taken a Gluten Free twist lately and I will tell you… it ain’t half bad!
The pasta we have been buying has cooked up really well and both the flavor and texture has been hard to fault.
Here is our simple recipe for tonight’s dinner….
*Put peeled & deveined shrimp in a bowl with 2 cloves crushed garlic, zest of one lemon, extra virgin olive oil & salt & pepper.
Dice tomatoes and crush two more cloves of garlic.
*Make pasta to package instructions…. I always test the pasta 2 mins before the cook time for Gluten Free. This particular spaghetti was pretty true to package directions.
In a saucepan, saute marinated shrimp for about a min or so each side until just pink.
Set aside.
Saute the crushed garlic until fragrant. Add 3/4 of the tomatoes (reserving the final 1/4 for later)
Let the tomato cook down for about 10 mins, stirring occasionally. Add salt, pepper and about a 1/2 teaspoon of crushed red pepper flakes.
Add the juice of one lemon and cook through on high heat.
When the tomato mixture is cooked down, add 1/4 cup of heavy cream. Stir through.
Add the shrimp & remaining tomatoes.
Once the pasta is al dente, quickly toss through straight from the pasta water. The starch will help pull the sauce to the spaghetti.
Serve immediately with a little lemon zest & red pepper flakes for garnish.
Enjoy!
HomeCookin: $10 - 2 bean vegetarian chili with oven roasted tortillas
In order to save some money for my birthday vacation I have decided to be more conscious about making inexpensive meals at home.
Last night, I knew we had some sour cream, a can of kidney beans and a few yellow corn tortillas in the fridge.
So I set out to buy the remaining ingredients and keep it as budget friendly as possible.
I went to the store and picked up:
A bunch of scallions
1 green pepper
1 jalapeno
1 garlic bulb
1 can black beans
1 large can of Italian tomatoes
1 zucchini
1 carrot
The total was $5.81. Yup. Pretty good right. I figured tallying in the leftover ingredients at home it would be safe to say this meal cost $10.
There were a few pantry ingredients and spices I used from home - you can add what you have.
Saute 2 garlic cloves and the diced carrot in a pot until soft. Add a teaspoon of red pepper flakes and a pinch of thyme. Ad half a chopped jalapeno.
Add the diced green pepper, 2 chopped scallions and diced zucchini. Saute until soft.
Add salt and pepper.
Drain and strain the black & kidney beans. Add to pot and stir through.
Add 1 tablespoon of tomato paste (if you don’t have, leave out) then the can of tomatoes. Stir through.
Add 1 table spoon of hot sauce and a sprinkle of a mixed herb/spice rub. (this is where you use what you have in the kitchen)
I added a bullion cube and a little stock to thin out the chunky tomatoes.
I also added a small squeeze of Vegemite!
Simmer for 20 mins. Season with salt and pepper/hot sauce to taste.
I brushed a couple of the corn tortillas with olive oil and baked under the broiler, turning every minute or so.
Serve with sour cream, chopped scallions and the crispy tortillas.
Delicious and cheap!
