Again, I apologize for my protracted absence, writing a thesis, while still trying to maintain a social life in my fourth year has taken a toll on my little blog. (Naturally, those links will take you to two GIF laden websites). During a library session with my friends last Friday it was ever so kindly requested of me to make dinner. So I, in my infinite kindess, obliged. Considering it was Good Friday, I was limited in that I couldn’t use meat so I turned to Skinny Taste for some inspiration and then concocted the following. I received rave reviews, mission accomplished!
To feed 6 hungry friends you’ll need
- 3 cups of cooked white/brown rice
- 2 egg whites, scrambled
- 1 whole egg, scrambled
- 1 tbsp vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, diced
- 1/2 cup diced carrots
- 3/4 cup sliced green beans
- 2 tbsp low sodium soy sauce (or more to taste)
- salt and fresh pepper to taste
- 1 tsp ground cayenne pepper (or more if you want some heat)
Directions: Whisk eggs and egg whites, season with salt and pepper. In a wide pan (or wok if you have one), add a teaspoon of vegetable oil and cook the eggs. When cooked, remove from pan and set aside. (Turn on your vent and open your windows). Let the pan get really hot then add the onions and garlic and let cook for about 30-60 seconds. Add the carrots and let cook for another 30 seconds, careful not to burn.
Add rice and stir well for a few minutes to heat through. Add cooked eggs along with soy sauce, and green beans, mixing well for about 3-4 minutes. Season to taste with salt, pepper, and cayenne pepper. Remember to go easy on the salt though because of the soy sauce!
Pan Seared Shrimp (On a Lighter Fare)
- 2 tsp vegetable oil
- 6 cloves garlic, minced
- 20-25 shrimp
- Ground black pepper
- Cayenne pepper
- Italian seasoning
Directions: In a large bowl, toss shrimp with salt and pepper and let sit for 5-10 minutes. Since we have a bit of shrimp to make, it’s best to make this in batches. Add half of the garlic to the pan with 1 tsp of oil and allow it to cook until golden brown. When it is almost cooked, turn up the heat and allow the pan to get really hot. Add half of the shrimp to the pan in single layer and sprinkle generously with italian seasoning and cayenne pepper. Allow to cook until edges turn pink, about 1 minute. Flip shrimp and let cook for another 1 minute on the other side. Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil. Try not to overcook shrimp or you’ll end up with tough and chewy shrimp :s
And then we drank too much wine and sangria and then it all went downhill from there. We even took some webcam pictures, which are obviously too embarrassing to post on here , so your imagination will just have to do the work.