Shrimp and Veggie Mei Fun

Since choosing to try out the “gluten free” fad in order to stay healthy and fit… it has really limited my choices when we eat at a chinese food restaurant. Luckily I am not gluten “intolerant”, and I do not have celiacs disease. I cannot imagine how hard that would be!! It’s mainly a choice and I do have a bit of cheats here and there. One thing I learned is that there is wheat in some soy sauce! I also learned that some chinese restaurants do use flour to thicken some of their sauces! With trying to be “good” on my diet I was pretty choosy about what I would order. I have found a new favorite though!! Mei Fun!! It is similar to chow mein, but it is made with gluten free rice noodles and loaded with yummy vegetables! It’s actually one of the less expensive dishes on the menu as well! WIN! Like anything though, I like to attempt to make it at home to see if I can do it. Always worth trying I say! (By the way… I did attempt egg drop soup for my husband. I’ve been told to stop trying, it’s not good when I make it. HAHAHAHAHA! So… I can NOT make egg drop soup. If anyone has a tried and true recipe without any food dyes, etc. please let me know.)

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Ingredients:

1. 3 TB olive oil
2. 1/2 pound medium/jumbo shrimp
3. 3-4 oz. sliced deli ham chopped
4. 1/2 green bell pepper diced
5. 1 tsp minced garlic
6. 1 small zucchini sliced thin and cut up
7. 5-6 baby carrots julienned (you can also use 1-2 large carrots)
8. 8.2 oz. rice noodles (I used these: Vermicelli Rice Noodles), soaked in warm water for 30 minutes to an hour (use kitchen shears to cut the noodles to about a 10-inch length so they don’t bunch up when stir-frying)
9. 1 tsp garlic powder
10. 1   – 2 TB dry white wine
11. 1 tablespoon seasoned rice vinegar
12. 1 teaspoon soy sauce (gluten free options available, or try Aminos!!)
13. 2 tsp sesame oil
14. 1/2 cup frozen peas
15. 1 cup frozen french green beans cut to shorter bite size pieces
16. 1/4 sweet yellow onion diced
17. Salt and pepper to taste

****Be sure to start soaking the noodles about an hour before you’re ready to start preparing the rest of the dish.

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Instructions
  1. Start by preheating your oven to 400 degrees F. At the same time, place your noodles in a large bowl of warm water and soak.
  2. Place 1/2 pound jumbo shrimp on lined baking sheet and drizzle with olive oil. Sprinkle with garlic powder and salt and pepper. Bake for 12-15 min from frozen.
  3. Heat 2 tablespoons olive oil in your wok until it just starts to smoke. Add the ham and stir-fry for about 20 seconds. Add the onion, garlic, and pepper,  carrots, green beans and zucchini and stir-fry for another minute. The heat should still be high, and you should be stirring constantly. You want enough sizzle to produce that “wok hay” (literally translated to: ‘breath of the wok’) flavor. (this description taken from : Mei Fun Noodles )
  4. Add the soaked noodles and give everything a good stir. Toss in the shrimp and stir-fry until the noodles are heated through–about 3-5 minutes.
  5. Add the dry white wine, rice vinegar, soy sauce, and sesame oil. Mix well. If your noodles begin to stick, the skillet is probably not hot enough. Just use your spatula and make sure to scrape anything off the bottom of the wok so it doesn’t burn!
  6. Finish with the frozen peas. I toss them in to JUST barely heat them so they will “pop” when you bite into the baby peas. Serve! If you want a bit of spice, you can add sriracha or some pepper flakes to the top.

This will possibly be replacing my take-out! It was SOOO good!!!

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If you find yourself craving some take-out, but want to be a bit careful, give this one  a try! It’s delicious, not greasy, gluten-free and you’ll want it over and over again!

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And now, for the song of the day:

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Quick Leftover Rice – Chicken Fried Rice

So, I’m sitting on my back screened-in porch, watching my kids play in the sprinklers, and watching our little “home-made” terrarium filled with tadpoles…. while I food-blog. Honestly? Pretty good day! We collected tadpoles for a home-school science project to document the frog’s life-cycle. It has been so much fun! We’ve only had them almost a week, but they’ve already grown! Watching my kids want to check on them as SOON as they wake up has been really fun. It’s also been pretty cool for me! The funniest was when we went to catch them, and my daughter decided that she wanted to hold a tadpole. I said, if you can catch one, and not squish it, you can hold one. So, she sets out determined to catch one. I give her a couple of tips and she catches one! She holds out her hand SQUEALING at the top of lungs at me “I GOT ONE, I GOT ONE, I GOT ONE”, with her little hand shaking violently over the rocky ground. Out of pure thought for the poor tadpole, I told her to quickly put the tadpole back into the puddle before she drops it out of excitement onto the ground! She, luckily, properly followed instructions and the tadpole lived to see another day… at least, if a bird didn’t find that puddle later that day… 😉 My daughter doesn’t have to know that though. 🙂 I will honestly try my very best to always remember that high-pitched squeal, her excited face, and her shaking hand with that slimy little tadpole in it! Brings a smile to my face just thinking about it! So Much Fun!

So… later that night, after ALL OF THAT EXCITEMENT and trying to haul WAY to much water from the tadpole’s “home” back to our house… I did not have a lot of energy to cook dinner. BUT, I did have leftover rice from the other nights dinner. And you know what is perfect for leftover white rice? (Especially leftover from chinese takeout). Fried Rice!!!!!! This recipe is quick, easy and delicious!!!

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3-4 Servings… depending on how hungry you are!

Ingredients:

3-4 cups of leftover rice (or just cooked…)
1/2 cup of leftover chicken cut into 1/2 to 1″ cubes (rotisserie works GREAT!) or cook up a couple of chicken tenderloins and slice
1 cup frozen mixed veggies (I used the peas, carrots, corn and beans mix)
1/4 of a yellow sweet onion sliced and chopped fine
1 TB olive oil
1/2 tsp minced garlic
2 eggs
1 tsp toasted sesame oil
3 TB coconut or soy aminos (or soy sauce) (or more, depending on your preference)
2 green onions

 

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Directions:

  1. If you do not have leftover rice, go ahead and start to prepare it in your rice cooker or stove top pan now.
  2. Heat olive oil in a large skillet on medium heat.
  3. Add onion, garlic, and frozen vegetables into the heated oil. Stir fry until tender.
  4. Add the rice and chicken and stir until incorporated. Add the sesame oil and stir again.
  5. Bring all of the rice to the side and crack your 2 eggs  into the pan (as you see above) and scramble the eggs. Once cooked, stir and incorporate throughout the rest of the rice dish.
  6. Add soy sauce to pan. Stir in soy sauce and remove from heat.
  7. Garnish with some sliced green onion and ENJOY!

 

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And now, for the quote of the day:

“Naked” Egg Rolls

Do your kids ever try to tell you jokes? Mine LOVE to tell jokes. Most of them are pretty much the same thing in like 100 different versions. It starts to get hard to give a “realistic” sounding laugh! So, we’ve been looking up kids jokes online and have been telling each other jokes here and there. Just for fun, I’m going to share with you a few of my favorites:

Why did the boy throw the butter out the window? To see the butter-fly ……

My daughter’s personal favorite: How do you make a tissue dance? You put a little boogie in it!

Why do cows wear bells? Because their horns don’t work.

What do you call a cow with no legs? Ground Beef

What do you call a blind dinosaur? A Do-you-think-he-saur-us

Want to hear a pizza joke? Never mind… it’s too cheesy!

HAHAHA… my little girl just GIGGLES at these jokes, which, in turn, makes them quite funny to me!! 🙂

Anywho…. on to food blogging… 🙂

Ok, so, have you ever CRAVED Chinese food… like, eggs rolls, but didn’t want the deep fried fattiness of it, but you DID want the food and flavor? I made egg rolls… “Naked”..!!! No wrapper, no frying, but ALL OF THE FLAVA! Yeah! Seriously, this completely satisfied my craving for Chinese food the other night! DELISH! Give this one a try some night when you’re craving Chinese food, but not the deep fried aspects of it. There is a little bit of chopping vegetables involved… but it’s WORTH IT!

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Serves 3-4 people, depending on serving size

Ingredients:

  • 1/2 lb breakfast sausage (NOT maple flavored, or anything crazy)
  • 1/2 head cabbage, chopped/shredded
  • 1 cup shredded carrots
  • 1/4 cup chopped sweet yellow onion
  • 1 teaspoon toasted sesame seed oil
  • 1/2 cup soy aminos (or coconut aminos) OR low sodium soy sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 TB olive oil
  • 1/2 cup of chicken broth (or water)
  • 1 tsp minced garlic
  • 1 teaspoon grated fresh ginger
  • sliced green onion
  • 1/2 cup UN-Cooked rice, rinsed and set aside

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Cooking Instructions

  1. Put the rinsed rice into a rice cooker and put the water suggested on packaging into the rice cooker and close lid and turn on. (OR follow cooking instructions for stove top on the rice packaging.)
  2. Start by shredding and chopping your cabbage into thin, bite size pieces.
  3. In a large skillet, cook and brown the breakfast sausage. (Do NOT use links, unless they are un-cooked and you remove them from the casing BEFORE you cook them.)
  4. Start julienning your carrots. You can either use a cheese shredder, knife or mandolin.
  5. Add the olive oil, carrots and onion to the skillet and toss to combine. Let onions start to brown. Stir in the soy sauce, sesame oil, seasoned rice vinegar, chicken broth (or water), garlic, and fresh ginger.
  6. Cover and cook until the vegetables are soft, about 15 minutes. Toss in the cabbage during the last 3-5 minutes so it will soften, but not become mushy.
  7. Serve over the cooked rice, and garnish with green onion.

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ENJOY!

You’ll really like this one, I promise!

And now, for the quote of the day: