Thursday, March 26, 2009

Shrimp Teriyaki

This turned out yummy. My cat liked this one, too...he stole some shrimp before I put it away. I found teriyaki sauce/marinade at the grocery store that had no wine in it. I tried chicken teriyaki with it too, and it tasted good.
  • 1 lb shrimp
  • 1/4 cup teriyaki sauce
  • 2 Tbsp vegetable oil
  • 1/2 cup diced yellow onion
  • 1/2 cup mushrooms
  • 1/2 cup carrot
  • 2 tsp chopped fresh cilantro

Marinate shrimp in teriyaki sauce for a half hour to an hour (can add in a Tbsp of lemon juice with the marinade). Strain the shrimp, but save the leftover marinade. Cook shrimp with oil until pink, then remove shrimp to a plate. Sautee onions, carrots, and mushrooms until onions are caramelized. Add the shrimp back in along with the leftover marinade and cook on high heat until the teriyaki sauce looks like it glazes the shrimp. Add cilantro and toss. Serve with fried rice or white rice. =)

Thursday, March 19, 2009

Cauliflower Fritters

These turned out so good! They pretty much taste like realllly good vegetable pakoras. So if you're in a Indo-Pak-Bengali mood, you can eat this with some kind of chutney (coriander, green chili, or mint chutney mixed with some yogurt) and if you're in an Oriental mood, you can eat this with some soy sauce mixed with wasabi.
  • 1 head cauliflower (4 cups)
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup Pecorino Romano
  • 1/4 cup parsley, finely chopped
  • 1/4 cup hot water
  • salt and pepper
  • 1/4 cup olive oil
Steam cauliflower, then chop into small pieces. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter. On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

I used garlic powder instead of whole garlic (1/8 tsp powder = 1 clove), regular all-purpose flour instead of wheat flour, cilantro instead of parsley, and a mix of parmesan and romano instead of JUST romano.

Saturday, March 14, 2009

Brown Sugar Cookie Bars

I got this recipe off the back of a bag of brown sugar that I have.
  • 1/4 C butter
  • 1 C brown sugar
  • 1 egg, beaten
  • 3/4 C flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla
  • 1/3 C chocolate chips or chopped nuts (optional)
Melt butter in a saucepan. Remove from heat and add brown sugar. Stir until smooth then mix in the egg. Stir together the flour and baking powder and then add to the brown sugar mixture. Mix in vanilla. Add chocolate chips or nuts. Spread into a greased baking pan and bake at 350 for 20-25 minutes.

I made this using margarine instead of butter and used about 2 fistfuls of chocolate chips (add more or less depending on how much you like them). I also baked them for exactly 20 minutes and took them out of the oven immediately. If you like cake-y cookies, you could try leaving them in the extra five minutes. These came out looking a lot like blondies. Next time I might try adding oats for a thicker texture. The batch is small and makes about 12 bars so I'd multiply the recipe for a lot of people.

Oreo Truffles

I tried this recipe from Kraftfoods and it turned out REALLY tasty. It is very messy to make. After trying this once, I would recommend putting the mixture in the refrigerator for at least an hour before rolling them into balls so that they're easy to form. Otherwise it'll be a gooey mess all over your hands.

It's very rich so decorating them on the plate with a mix of fruit helps soothe the flavor. It wold probably also be a good idea to have glasses of milk available for your friends when they have them - a very rich dessert, but definitely was a hit for my buddies.


I love food. That is all.