Archive | January, 2012

Ginger Shrimp & Soba Noodles

24 Jan

From the soup pot of Mary Lorraine

If you saw Alayna’s post last week you are rejoicing in the news that after a long, hungry hiatis Monday’s Soup is back full frontal! (I don’t even know what that means but it sounds riviting.)

As Alayna also mentioned, instead of focusing solely on soups, because honestly we’ve eaten a ton of soup, we are just going to highlight the best thing we cooked during the week.

You know what’s the new thing I’m discovering these days? Cookbooks! I know, it sounds obvious but I often go online to look up my meals. One thing I discovered early is that getting a recipe from a random blog (this blog excluded of course) is a recipe for a mediocre meal. I rule of thumb it to only go on sites that I think have a good track record (Bon Appetite, Gourmet, Smitten Kitchen) for higher quality meals. But I’ve gone on these sites so much over the last year-plus, that they are starting to bore me, I’m repeating recipes a lot and the overall feeling of the meal can get repetitive with the same cooks/editors.

Discovering cookbooks has brought two things into my life: 1. New recipes that are really good because they were good enough to be published on actual paper in the first place and therefore tested a million times and 2. To plot out multiple meals I will cook throughout the week so I can try to cut down my go-to-the-market-EVERY-day-after-work routine that is just cray cray.

So the cookbook of week is The Moosewood Cookbook, a beloved restaurant in Ithaca, New York that leans pretty vegetarian. The last thing I’ll stress with cookbook living and new cooks is always to remember to improvise. Recipes can seem so daunting because of all those spices and oils you don’t have and it becomes the head-game of what’s the point of cooking when it would be cheaper to order out? For one, you never need all those ingredients listed and for two, you can often swap out a lot of stuff with what you already have. I’m big on Googling “what’s a good substitute for rice vinegar” for example (A: white vinegar). And also, the more you cook the more your pantry will grow and then all of a sudden you’ll find yourself in the place of LADLE where you’re just buying produce and meat. Easy breezy!

Okay. Rant over. Recipe below. This is a nice one bowl meal of Asian flavors and it’s healthy, of course.

Ginger Shrimp & Soba Noodles

  • Bring water to boil and cook soba noodles (found in Asian section of markets) for 5 minutes (or whatever the package says)
  • In small saucepan combine 3 tbsp soy sauce, 2 tbsp sherry, 1/4 cup apple juice, 2 tbsp water, 2 tbsp of chopped ginger, and simmer for 5 mis. Remove from heat and set aside
  • In a larger saute pan, heat 1 tbsp of sesame oil add 2 bunches of broccoli cut in florets, garlic and whatever other vegetables you’d like to saute here– I added red peppers and some peas and spinach, add salt
  • Meanwhile, in another saute pan (a lot of pots, I know, so sorrrry) add however much shrimp you want in sesame oil until pink and cooked
  • When veggies and shrimp are just about done add everything to the biggest pot with the drained soba noodles and drench in sauce, mix and add a handful of scallions for good measure.
  • Serve with chopsticks!


Oh, Hello There

17 Jan

You may have noticed that Mary and I have been horribly horribly delinquent in our blogging lately… we had excuses! Really really good ones! Some even better than others! But never mind those, we’re re-committing to bloggerdom, but this time a little differently. We’ll each post about every two weeks, but instead of having just soups, we’re just going to give our favorite recipe from the week before. Easy enough right? So for you this week I have Warm Quinoa Salad. Its super easy, light, and delicious. Here I ate it with baked salmon, but I’ll be honest, it was also delicious on its own.

Warm Quinoa Salad

  • Cook 1 cup quinoa
  • Once done (almost all the liquid should be gone), add in two generous handfuls of craisins, and two generous handfuls of  torn spinach
  • Stir the spinach into the quinoa and cover for about a minute until spinach has wilted
  • Add more spinach and do the same
  • Once you’ve achieved your goal spinach to quinoa ratio, add in some goat cheese and finish off with a squeeze of fresh lemon