Simple Coconut Shrimp

Ingredients

3 cups of oil and a fryer

1 egg

3/4 cups of cornstarch or flour

2/3 cup of coconut milk

1 1/2 tsp baking powder

1/2 cup cornstarch or flour

1 1/2 cups of shredded coconut

1/4 cup of cornstarch or flour

Step one: plug in the fryer so it can heat while you prep your shrimp

Step two: put 1/4 cup of flour in small bowl
Step three: in a separate bowl combine egg, 3/4 cup of flour, 2/3 cup of coconut milk,
and 1 1/2 tsp baking powder
Step four: in another bowl, combine 1 1/2 cups of shredded coconut, and 1/4 cup of flour

Step five: lightly coat the shrimp in flour, shaking off the excess. Dip the shrimp
into the batter, then cake with the coconut and flour.

Step six: fry shrimp fo 2-3 minutes then flip. Continue to fry until both sides are a deep
golden brown.

 

As always, enjoy! I was surprised at how filling and simply delicious these are. My fiance couldn't stop eating them, even when he claimed he was too full to keep eating. These are really quick, which was convenient since I only had an hour between classes. I think the entire thing took me about 20 minutes. So if you're looking for something quick, easy, and delicious this is the recipe to go to.

To view the original recipe, visit: We Are Gluten Free

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Simple Veggie Lo Mein

This recipe is really easy to make, and great for the times you're craving Chinese but can't afford the take out. You can use angel hair pasta or spaghetti. Spaghetti is cheaper, but the angel hair gives more of an authentic feel to it.
Serves 4.

Ingredients

8 oz. of angel hair pasta

1/4 cup of soy sauce

3/4 chicken broth (or water with chicken bouillon)

1 Tbs cornstarch (I used flour)

optional:

mushrooms

celery

carrots

bell peppers

snow peas

snap peas

onion

baby corn

bean sprouts

Cook angel hair pasta until desired tenderness

In a wok, heat 2 Tbs of oil and stir fry vegetables until slightly underdone

In a separate bowl, mix together cornstarch, soy sauce,  and chicken broth.
Add to the vegetable mix, on medium heat until sauce thickens.

In a serving bowl, mix together veggies and pasta. Enjoy!

To view the original recipe, visit Allrecipes.com

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Sunday Egg Salad Sandwiches

Because my family makes these on lazy sunday afternoons for a quick and filling lunch, I figured naming it after the day was appropriate. These are super easy and the entire recipe is to taste!

Ingredients

2 eggs

Mustard

Onion powder

Paprika

Salt

Pepper

Pickles (optional)

Boil eggs for about 10-15 minutes (or until the shells start to crack)

Add mustard, paprika, salt, pepper, and onion powder

Mash the eggs until relatively smooth. Taste to make sure it has the flavor you want. If not,
add more of the spices (if the mustard is too overwhelming but the mix is still too dry, add a spoonful
of mayonaise. 

If you decide you want the pickles,  chop into small pieces and stir into the egg mixture.

Place egg mixture onto toasted bread (I used whole wheat honey bread).

As always, enjoy!

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Super Easy Egg Drop Soup

Ok, so I'm going to be honest. When I first ordred egg drop soup, I wasn't exactly excited to try it. Let me rephrase: I didn't even order it...my sister ordered it for me. It sounds awful, and looks awful. But once I gathered to courage to taste that first spoonful, I decided my ability to judge food by its looks was really bad. Later on, I was craving it again (and by again I mean for the millionth time) but didn't want to spend the money. Challenge accepted. After trying several recipes and experimenting with them, I finally satisfied my cravings. This is my version of the classic Chinese soup.

Ingredients

2 cups cold water

2 chicken bouillon cubes (or 2 cups of chicken broth)

2 Tbs flour or cornstarch

1 tsp ginger powder

1 green onion (white part for flavor, green for garnish)

1 tsp soy sauce

Step one: dissolve flour into the water. Make sure it's cold, or the flour will clump and won't thicken the broth. Break up the bouillon cubes and add to the water mixture.

Step two: simmer broth on medium heat until desired thickness. Add chopped onion, ginger, and soy sauce.

Step three: lightly beat egg in a separate bowl. Most recipes tell you to add pour the egg into the broth and stir once, then take off the heat. I usually just stir the broth fast enough that when I pour in the egg it goes around on its own (if that even makes sense).

Step four: take off the heat, and top with the green onion for garnish. Enjoy!

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Pf Chang's 30-Minute Mongolian Beef

Now for a taste of deliciousness. Price wise it's not as cheap as my previous posts, but I can help you with that. I used a 3 pound roast, and we all know those can be expensive. However, after I cut it into strips I froze down half of it for future use. If you don't want to pay for beef, it is cheaper to buy pork, and it works just the same!

Ingredients

Vegetable oil

1/2 teaspoon minced ginger (I didn't have any, so I used ginger powder)

1 Tablespoon minced garlic

1/2 cup soy sauce

1/2 cup water

2/3 cup dark brown sugar

1 lb beef roast (cut into 1/4 in strips)

1/4 cup cornstarch (again, I didn't have any so I used regular flour)

3 scallions (green parts only), cut into 1 inch pieces

1 lb beef, cut into 1/4 inch strips

Heat 2 tsp oil in a small span over medium-low heat. Add the ginger and garlic and sauté until golden. Add the soy sauce and water, stirring together. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Take the beef slices, and toss it with the cornstarch. Shake off any excess cornstarch. Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the beef from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Take the sauce and put it into the wok. When it's warm, add the beef. Cook it at a boil for 2 minutes. Add the sliced scallions, cooking until desired tenderness.

Serve over long grain rice.

*Tip: when I cook my rice, I add a little oil and salt. This keeps it from becoming sticky.

To view the original recipe, go to: Justataste.com

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Mini Tortilla Pizzas

Meet my new favorite snack: mini tortilla pizzas. When I first found this recipe, I was more of, "Eh....I guess I could try this..." but when I started eating them, I knew it just had to be shared. It doesn't matter how hungry you are, these will help. If you want a snack, you can eat one or two. If you're starved you could be like me and eat 10!
One of the perks of this recipe is that there's no measurements. No teaspoons, cups, or a million other numbers to memorize. It's so simple.

Ingredients

Soft tortilla shells

Pizza (spaghetti) sauce

Shredded cheese

Whatever topping you want!

Preheat your oven to 350.

Use a cup or tin can to cut up the tortillas

Softly press the pieces into a muffin tin

Add the pizza sauce

Add the cheese and whatever toppings you decide

Throw in the oven 7-10 minutes (I left them in until the edges were golden brown)

Let them cool for 2 minutes, then use a fork to lift them out. Enjoy!

To view the original recipe, go to: fabulousfoodblog.com

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