February 27, 2015

Pineapple Shrimp Fried Rice

Before I discovered the amazingness that is scallion pancakes, crab rangoons, and egg rolls, I used to exclusively eat chicken fried rice covered in soy sauce. Obviously there are many reasons as to why that's not a good idea but long hair, don't care. Now that I've grown up and care a little bit more about what I'm doing to myself, I've looked for alternatives and am happy to have found this recipe from Skinnytaste (Gina, we don't know each other but I love you).  

Aside from deveining the shrimp, this recipe took me under 20 minutes to finish! I used boil-in-a-bag brown rice but I think I'll put in the extra effort next time to cook the rice from scratch because it didn't have that tasty, slightly crunchy texture that you typically find with fried rice. Though the original recipe doesn't call for peas, I added them because they're my favorite.

Pineapple Shrimp Fried Rice
Recipe adapted a tiny bit from Skinnytaste
Serves: 2, Serving Size: 1/2, PointsPlus: 10ish
  • 3/4 cup brown rice
  • 1 cup fresh pineapple, cut into small pieces
  • 1 cup frozen peas
  • 1 tsp canola oil
  • 1/2 lb small shrimp, cleaned
  • 5 scallions, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and diced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • Cilantro and Shot sauce for garnish and spiciness
  • Cook the brown rice according to the package and set aside
  • Cut the pineapple into small pieces and set aside in a bowl. Cook the peas according to the package directions and add to the bowl with the pineapple
  • Heat the oil in a large, nonstick pan on high heat (use a wok if you have one!). Add shrimp until cooked through and set aside
  • Add the scallions, jalapeno, and garlic to the pan and sauté for about 1 minute. Add in the rice, pineapple, and peas, stirring to thoroughly combine. Add the soy and fish sauces, stirring thoroughly and cook until heated through
  • Split the mixture between two bowls and garnish with cilantro and your preferred hot sauce (in my case, Sriracha!)
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February 9, 2015

Meatless Monday: Sweet Potato Chili

Greetings from my new hometown in Narnia! The snow has been NONSTOP here in Boston and I've just about had it. We have so much snow on the ground, it's been impossible to do anything but at least it gives me an excuse to cook! This sweet potato chili is perfect for a snowy Meatless Monday or any day of the week!
Meatless Monday: Sweet Potato Chili
Sweet Potato Chili
Recipe modified from Sunset
Servings: 4, PointsPlus: 7 (will be slightly higher depending on toppings)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded and chopped
  • 1 pound sweet potatoes, peeled, and cut into 1/4 inch chunks
  • 1/2 tsp cayenne pepper
  • 1 tsp chile powder
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 can (14-oz.) black beans, drained and rinsed
  • 2 cups vegetable broth
  • Kosher salt and freshly cracked black pepper
  • Assorted toppings
    • Lime
    • Cilantro leaves
    • Diced avocado
    • Sour cream
    • Crushed tortilla chips
Meatless Monday: Sweet Potato Chili

Heat oil in a medium pot over medium-high heat. Add onion, garlic, bell pepper, and sweet potaotes and cook until vegetables soften, about 10 minutes. 
Meatless Monday: Sweet Potato Chili
Add cayenne pepper, chile powder, cumin, and coriander, stirring until spices are fragrant, about 1 minute. Stir in black beans and broth and partially cover.
Meatless Monday: Sweet Potato Chili
Reduce heat to medium and cook until sweet potatoes are soft and the chili is slightly thickened, about 15 minutes. Season to taste with salt and pepper.
While the chili is simmering, zest lime into a small bowl and add cilantro leaves.
Meatless Monday: Sweet Potato Chili
Ladle the chili into 4 bowls, top with cilantro-lime mixture, avocado, sour cream, crushed tortilla chips, and lime wedges. Dig in!
Meatless Monday: Sweet Potato Chili
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