Don’t you love Sunday? Where you can lounge around the house, doing nothing at all but being lazy? Usually this day is spent recovering, that is if you are a party animal who consumed enough alcohol to need the recovery the following day.
For me, Sundays are just days where I get to wake up late and basically just walk around in my pajamas all day.
Sunday is the perfect day to have crispy chicken and oven French fries, except I didn’t have that. I made something much better!
I made a stir-fry of green beans and shrimp to lay over a bed of brown rice. Easy. Simple. Delicious. This could make a perfect weeknight meal if you like quick and easy. I got the recipe from here.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ lb (226g) large shrimp, deveined
- 1/3 lb (175g) green beans, trimmed
- 1/4 cup vegetable broth
- 1 tablespoon Asian fish sauce
- Freshly ground pepper
- Pinch of salt
- ½ lb (225g) brown rice
- Place a pot filled with water on the stove top and turn burner to high, allow water to boil and cook brown rice as directed on box.
- Meanwhile place a wok on another burner and turn dial to high. Add olive oil to wok and allow to begin simmering. Add minced garlic to oil and cook for approximately 30 seconds then add shrimp and cook for another 30 second or until shrimp begins to turn pink.
- Add green beans and sauté in wok for a few seconds, add 2 tablespoons vegetable broth and cook until beans turn bright green.
- Add remainder vegetable broth and Asian fish sauce to wok and continue cooking until shrimp is firm.
- Season with salt and pepper for taste and remove from heat.
- Drain rice and place back in pot.
- Spoon rice into a bowl and layer with stir-fried green beans and shrimp and top with fish jus and freshly ground pepper
The length that it took me to make the rice is the length that it took me to cook the entire meal. Ten minutes.
And this meal has a starch, vegetable, and a meat source.
Everywhere I look (online) I find quick easy meals which take thirty minutes of cooking time, but this took ten minutes cooking time and three minutes prepping time. If you know how to trim your greens and chop your garlic than it is super quick.
This is honestly a fabulous meal. Plus it looks kind of classy, right?
If you are a fan of shrimp and beans and can handle the scent of Asian fish sauce than this is the meal for you!
I hope you enjoy it as much as I have.
Romantic dinner for one? Don’t mind if I do!
While usually I would prefer having someone with me like my boyfriend or best friend, but when you live alone you dine alone. But just because you dine alone do you have to cook lazily because you haven’t got anyone to impress! I personally love to plate my meals as best as I can just to see what I am capable of.
And because I have bad memories of the first time I tried to plate something.
– It was my first time in a professional kitchen with my class and we made vanilla bavarois with raspberries. Everyone else in my class had such an elegantly looking plate while mine looked…. Like shit. The teacher even pointed me out from the crowd and mocked me.
Since that time, all I’ve wanted to do was make my food presentable.
Now although my plate doesn’t look the best, I am pretty sure the meal looks grand! I got the recipe from here.
- 1 small head of cauliflower
- ½ cup brown rice
- ½ cup frozen peas, thawed (or fresh)
- ½ cup frozen organic corn, thawed (or fresh)
- 1 small red onion, chopped
- 2 cloves of garlic, chopped
- 1 sweet pointed pepper, chopped
- 2 stalks of celery, sliced
- 2-3 tablespoons of soy sauce (to taste)
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon of sesame oil
- salt and pepper to taste
Cook brown rice as instructed on box (for me that was 8 minutes in boiling water).
Remove outer leaves of cauliflower. Soak and rinse cauliflower. Drain and dry. Grate the head of cauliflower over the course side of a large grater. This should yield about 2½ cups of rice like cauliflower.
Heat the olive oil in a large saute pan. Add the onions, sweet pepper, and garlic and cook until onions are translucent. (approx. 3 minutes)
Add the riced cauliflower and soy sauce and cook for three minutes. Add the cooked brown rice, corn, peas and sesame oil and cook for another 2 or 3 minutes.
Salt and pepper to taste. Serve with a leafy green or green beans.
If you’re wondering – my green of choice was broccoletti! I just blanched it in boiling water for 2 minutes and then ran it under cold water rather than ice.
At my apartment I do not have any circular forms to create perfect circles for a dish (such as rice) so I just used my spatula to smooth out the edges of my nicely formed circle on my plate. That is why there was a bit of yellow on the plate.
This was a delicious meal which looked both appetizing and tasted it. Best of all it was incredibly easy! The hardest part would have been grating the cauliflower and that in itself is simple.
So this meal is a 10/10! You should definitely try it. And if you’re not doing so already, follow the OrdinaryVegan! I follow her on Facebook and that is how I got this recipe. There are many delicious recipes to find on here.
If you do make this, then enjoy!
Can people become lazy for a long period of time? If so, I’ve become lazy when it comes to posting food on this blog. It hit me at the end of January and has continued through to the second week of February. It is killer. I have at least two recipes which should be posted on here. One for a Sweet treat and another for a healthy meal. And yet, here I am procrastinating like a child with her assignment.
Well, before I post those two entries that need to be written out, I’ve got tonight’s meal ready to see the face of BounceAroundintheKitchen.
So besides being lazy as ever, I have also recently fallen in love with two foods. Those such being seaweed salad and chimichurri sauce.
I made a batch of chimichurri sauce as soon as I came home from the grocery store. I didn’t even have a plan to eat it with something, I just knew I wanted it and made it. I then ate it in a pita bread. Who needs butter for bread when you’ve got chimichurri sauce? Delicious.
But the real star of tonight’s show is dinner. If you were thinking it had something to do with seaweed salad then you’re rather smart! Or at least have some great insight.
If that doesn’t call out to you then I do not know what will! Although if you do not eat seaweed then I know that won’t be calling out to you. But it should, because it is so tasty!
I found the recipe here, but tweaked it just a bit.
- ½ cup dry brown rice
- 1 ¼ cup water
- ¾ cup seaweed salad
- 1 orange pepper, julienned
- 3 green onions, chopped
- 1 Tablespoon toasted sesame seeds, for serving
- 1 teaspoon toasted sesame oil
- 1 Tablespoon canola oil
- 1 teaspoon soy sauce
- ½ teaspoon white vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon sweetener of choice (maple syrup, agave or honey)
- 1-inch piece of ginger, minced
- 1 garlic clove, minced
- Salt & pepper, to taste
Bring rice to boil as per what box instructions say.
Mix all ingredients from dressing together and allow flavours to combine as you chop the bell pepper and green onions.
Once rice is cooked, drain and place in bowl. Add bell pepper and green onions.
Open store bought container of seaweed salad and add to rice mixture.
Then roast some sesame seeds in a frying pan and add to mixture.
Once ready, add dressing to mixture and enjoy!
This has got to be one of the easiest and most delicious meals I’ve made in a while. I truly love the flavour combinations in this dish that I am sure you would like it too. I mean with the tangy flavour of the store bought salad with the roasted taste of the sesame seeds and oil plus the sweetness from the honey? Absolutely fabulous!
A complete must try!
Enjoy your meal.
Or as they say in Japanese: Douzo meshiagare!