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Quick Asian-style shrimp salad

31 Mar

shrimpsalad

Disclaimer: Forgot to take a photo, so closest resembling photo above pulled from: http://iamahoneybee.com/2012/01/24/spinach-salad-with-shrimp-avocado-and-grapefruit-with-citrus-vinaigrette/

This is a really great salad that my mom has been making recently. It’s very quick to put together, sounds fancy, and tastes delicious- just how I like my recipes to be!  And of course, it’s very healthy and satisfying.

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Quick Asian-style shrimp salad

  • 1 cup cooked shrimp
  • 3 cups chopped lettuce
  • 1/2 avocado, cut into bite-size cubes
  • 2 medium oranges, cut into bite-size cubes
  • Dressing: 1 tablespoon soy sauce, 1 tablespoon olive oil, drizzle of sesame oil, drizzle of hot chili oil, drizzle of agave nectar, 1 tablespoon sesame seeds, splash of vinegar, 1/2 lemon juice

We buy a large bag of cooked frozen shrimp from Costco and thaw the shrimp in warm water for about 5 minutes. The rest is just chopping up the veggies, adding shrimp, and tossing it all with the dressing. And that’s it, you have a quick meal!  You can modify the dressing as you like, adding a little more of a certain oil or a little less of another. I find that you can have a really flavorful salad even with a drizzle of a couple of different oils! I like to make olive oil the star of the show since it’s good for you.  The agave nectar balances the salty taste. 

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I try to eat healthy most of the time and save my indulgences for rich, home-cooked meals like thai curry and creamy pasta. Since a good chunk of my days is spent at work, I make sure to bring food from home and keep my cube/staff fridge stocked with healthy snacks. Recent snack has been flaxseed crackers from Trader Joe’s, peanut butter, and raisins.  This keeps me away from the vending machine. It’s important to keep your body nourished!

Anyway, good night and hope you had a lovely Easter!

Cold Asian Noodle Salad, revisited

23 Oct

I cooked tonight! Woo hoo! I was forced into it actually. There’s been some talk around the house that I’m better at eating than at cooking. (This is true for the most part. My parents are amazing cooks, I can’t help it!) So now I’ve been allotted 2 days of the week to prepare meals of my own for the family. That’s perfectly fair, and it will give me some material for my blog posts too. And hey, maybe I’ll whip up a new favorite someday! Today, I made an old favorite: Cold Asian Noodle Salad. There’s a link to it in my sidebar of Featured Posts as well. Can’t believe that it’s been months since I made this! It’s so delicious and easy to prepare!


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Eat Your Veggies!

20 Aug

What’s the easiest, tastiest way to eat your veggies? Toss ’em up in a stir fry with your favorite Asian sauces! I cooked the veggies first and then tossed them in noodles. The noodles I didn’t even have to cook, because I got a pack at Safeway- you just cut a hole in the package, throw it in the microwave for a couple minutes, and then rinse the packed noodles loose with some cold water.

I have done stir fry posts in the past so just click on “Asian” above and reference one of those recipes.

These are all the veggies I used: onions, broccoli, chopped broccoli stalks and carrots, sliced red bell pepper, and shredded green cabbage. Wowza! Made enough for dinner for the fam and leftovers for lunch the next day. 

What’s your favorite way to eat your veggies?

Tofu and Vegetable Stir-Fry with Noodles

6 May

There’s nothing I like better than a good noodle dish, and this one’s a winner! It didn’t come out of a recipe book, but is the result of (a profuse amount of) trial and error. You really have to practice a few times before you come up with a good product. I remember the first time I made a stir-fry, and how everyone was kind of quiet because they didn’t really have anything good to say. Ha! Well, practice makes perfect, and a detailed recipe is also helpful. I hope the recipe below is easy to follow and helps you make a great dish on your first shot! Continue reading

Szechuan Chicken

16 Apr

Szechuan Chicken- packs a punch of flavor

Szechuan Chicken- a name that’s hard to spell but a dish that’s easy to make! Seriously, I am so glad I tried this recipe because I don’t think I’ll be eating Chinese takeout EVER AGAIN. And I say that with vehemence because eating takeout food is, to me, the equivalent of eating nuclear waste. This dish, on the other hand, can be made with love in your own kitchen! It doesn’t call for much oil and it is bursting with flavor thanks largely to the ginger-garlic paste and red chili sauce. If you want to learn how to make ginger-garlic paste, go here. It a great way to incorporate ginger and garlic into your diet- both are powerful, medicinal ingredients that can do wonders for your health. Continue reading

Tofu and Vegetable Stir-Fry, with Kale and Brown Rice: Fuel for a Healthy Body

1 Apr

Tofu and Vegetable Stir-Fry

Kale: the vegetable that helps you detox.

Brown rice: lower glycemic index and higher in fiber than white rice.

Today’s meal is a lovely, healthy, and quick fix dinner that I make at least once a week. You really can’t go wrong with a stir-fry! I’m lucky enough to live in California and have access to fresh vegetables and fruits, and I take advantage of it. Every Sunday, I drive 20 minutes over to a nearby city, with the best-priced Farmers Market, to stock up on essentials for the week.  Broccoli, carrots, kale, lettuce, onions, herbs, potatoes, apples, oranges, kiwis- you name it, they have it! Continue reading

Cold Asian Noodle Salad- A beautiful, healthy dish with tons of flavor

19 Mar

Let me just say first that this dish was a hit with my family! Even my little brother loved it- vegetables and all! It’s a very simple dish to make, as you will see outlined below. This is one of the only recipes that I have kept from my cooking club days at UCLA. We used to gather as a group at a member’s apartment and try out different recipes. We made note of our favorites and adapted them into meals for various cooking classes that we would host in the spacious kitchens of the international student building. We had dishes that were hits, and those that were blatant misses (one of them was a chicken mole made with chocolate. It tasted weird, and someone had the idea to cook the chicken in the microwave since we were trying to adapt this recipe for dorm dwellers. Needless to say, it was pretty gross). This recipe was one of the hits, and it comes from our Asian themed night. It’s a dish that’s visually appealing and full of flavor. The variety of raw veggies and soba (buckwheat) noodles are ingredients that are not only healthy, but provide enough bulk to make you feel full and satisfied.  The peanuts are a great addition, adding a nice crunch and making each bite of this dish even more delicious.   Continue reading