Easy Chicken and Veggie Stir Fry

I know I've neglected my blog for the past two weeks or so due to the holidays and being busy, but I promise to keep up! I have been doing quite a bit of research for new recipes so prepare yourselves! My blog is still a baby but now that the new year is around the corner, I hope to do some major growing. ANYWAYS, here is an easy, quick, and healthy dinner recipe - chicken and veggie stir fry featuring the ginger teriyaki blend from the Spice & Tea Exchange that I mentioned in a previous blog post. I eat chicken once in a while and I would usually just do a veggie stir fry, but I added chicken just for my special one. This recipe is very versatile so switch it up how you'd like!

What I used:

• 2 chicken breasts
• 1 cup short brown rice
• Shitake mushrooms
• Broccoli
• Asparagus
• Bean Sprouts
• Onion
• 2 garlic cloves
• 1 tsp minced ginger
• Soy sauce
• Seseme oil
• Olive oil
• Honey
• Black pepper
• 1/2 tsp Ginger teriyaki blend
• Crushed red pepper flakes

1. Prep the chicken first so they marinate at least 4 hours beforehand. To prep marinate, combine soy sauce, sesame oil, olive oil, honey, black pepper, ginger teriyaki blend. Everything is to taste which is why I don't include exact measurements. Slice chicken into strips and mix everything. Cover it up and put it in the fridge until you're ready to cook!
2. Add 2 cups of water to 1 cup of brown rice. Simmer. Be sure to start the rice 30 minutes before prepping anything else. Cook until the water is absorbed or rice is tender.
3. Prep the veggies by cutting them all up. Add asparagus and broccoli to boiling water for 4-5 minutes. Drain.
4. Heat olive oil in a large pan or wok. Add garlic and ginger. Cook for a minute and be sure to watch it so it doesn't burn! Add sliced onions so they start to sweat and caramelize for 2-3 minutes.
5. Add the remaining vegetables with soy sauce, sesame oil, black pepper and red pepper flakes. Cook for 7-10 minutes.
6. In a separate pan, saute the chicken until cooked through. Add to the pan with vegetables and mix together. 

 

The Spice & Tea Exchange

Yesterday I had the pleasure of visiting The Spice & Tea Exchange in Georgetown, Washington DC. I had walked in a previous time but didn't purchase anything so I was happy to do so this time. There is an array of blends/rubs, teas, sugars, spices, grains, and kitchen accessories. I decided to try out a few teas and spice blends!

• Coconut Thai Spice Blend
• Ginger Teriyaki Spice Blend
• Jade Cloud Green Tea
• Chamomile Twist Herbal Tea
• Rose Mint Herbal Tea

If you're ever curious in going to purchase something for the first time, there are always random offers on Groupon that you can get and they are pretty good deals! Look out for my next blog post because I will be using the Ginger Teriyaki blend in a recipe. If you have purchased from the Spice & Tea Exchange, let me know what you got and what your opinion was! I'm always open to trying new things.

One-Pan Coconut Shrimp Noodle Bowls Recipe

I notice whenever I need to put a quick meal together, it's always asian inspired. But why not?! This is my adaptation of coconut shrimp noodle bowls, and guess what? As with all of my meals, it's easy to make! You only need a single pan for this one!

What I used:

• Olive oil
• Tsp sesame oil
• Half a bag of shrimp
• 4-5 garlic cloves
• Tsp ginger
• 1 can coconut milk
• 2 cups fish stock
• Box rice pad thai noodles
• Tsp fish sauce
• Tsp sSrirachasauce
• 3 scallions, diced
• Alfalfa sprout (optional)
• Salt and pepper to taste

1. Start by adding olive oil to a medium heated (large) skillet. Add shrimp, salt, pepper to taste. Cook the shrimp for about 4-5 minutes. Remove from pan and set aside.

2. Add more olive oil if needed. Add garlic and minced ginger. Saute for about a minute.

3. Add coconut milk, seafood stock, fish sauce, sesame oil, Sriracha sauce, scallions, and noodles. Bring to a boil, after lower heat to a simmer until noodles cook through and the liquid as been absorbed by noodles.

4. Take off heat, mix in shrimp, and alfalfa sprouts. I chose the sprouts to add some delicate greens.

Silly Cow Farms Hot Chocolate

Now that the winter is upon us, I've been craving cozy hot chocolate. Instead of going to Starbucks for a slightly overpriced hot coco, you can pick this organic hot chocolate delight up! And let's be honest, the packaging isn't too bad either, so it'd be great as a cute small gift to holiday parties!

You can pick this up at Whole Foods, along with the bag of natural marshmallows. There are slight variations that you can choose from such as truffle, milk chocolate, marshmallow swirl, Moo-use, etc. To prepare, just follow the packaging instructions. I heated up soy milk in a saucepan and added 2 heaping spoonfuls of the mix and added marshmallows on top! SO YUM.

Panna Cotta Recipe

I have been so busy recently and haven't had the chance to post as often as I'd like. Hopefully as my life smooths out a bit, I can start posting more regularly again! For now, here is an easy recipe for a tasty and sophisticated dessert! I have slightly adapted the recipe featured in Bon Apetit

What I used:

• 2 tablespoons of water
• 1.5 tsp of unflavored gelatin
• 1 cup whipping cream
• 2 cups of buttermilk
• 1/2 cup of sugar
• 2 tsp vanilla extract

1. Prep the gelatin - add 2 tablespoons of water to the gelatin. Let it stand for about 10 minutes until it firms up. Meanwhile, slightly butter the ramekins.
2. Heat cream and sugar in a saucepan over medium heat, stirring often until sugar dissolves.
3. Increase heat to a low boil, continuing to stir. Add the gelatin and remove from heat. Stir until gelatin dissolves.
4. Cool the mixture down, stirring occasionally. Add the vanilla extract. 
5. Divide mixture between ramekins, cover with plastic wrap and refrigerate panna cotta for AT LEAST 4 hours or until overnight. Make sure the refrigerator isn't being constantly opened to make sure the chill doesn't escape.
6. You can keep it in the ramekin or slice around and flip it over onto a plate. Top with berries if you like!

GORDON RAMSEY HAS FOLLOWED ME ON TWITTER

I am SO beyond elated right now because my culinary icon Gordon Ramsey followed me on Twitter! Also, I was catching up on Hells Kitchen.... Coincidence?!