Shrimp Stir Fry (Saving Time)

The beautiful thing about stir fry is how easy it is to throw together. Vegetables, a protein,and the spicy sauce. I made this for lunch/dinner using the spicy sauce. It took maybe 15 minutes for me to get the vegetables chopped up and everything cooked. Quick to throw together and I was able to quickly go back to procrastinating.

Quick,Easy,and Done (Busy Week Meal)

Perfect recipe for a busy week.

Spicy sauce for stir fry

1/2 cup ketchup
2 tablespoons soy sauce
2 teaspoons red pepper flakes
1 1/2 teaspoon honey
1 teaspoon ginger
1 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water

Mix all the ingredients together. This can be made ahead of time and kept in the refridgerator to use when needed. Add this sauce to a stir fry at the end. Quick, easy, and done.

Chicken and Tofu Curry

I don't know what's been up with my lately, but I've been on a serious tofu kick lately. I rarely to never buy tofu, but I broke down and bought a couple packages. Now, what am I going to do with 2 packages of tofu? I rarely eat tofu. In fact, I used to hate tofu. I still bought them anyways. I ended up using one package to make chicken and tofu wontons, but the second package is slooowly disappearing. I'm out of wonton wrappers and I don't want to deep fry anything. I did have some thawed out chicken that I needed to take care of in the fridge tho.

Soooo.....

Chicken and Tofu Curry

1 chicken breast , cubed
1 block very firm tofu, cubed
2 Tablespoons cooking oil
1/3 cup diced onions
2 garlic cloves, minced
2 cups Spinach (fresh)
1 can (13.5 oz.) coconut milk
1 Tablespoon Soy Sauce
1 Tablespoon Turmeric
1 Tablespoon lemon juice or vinegar
Salt and Pepper

Preparation:

1. Salt and pepper the chicken cubes. Heat up a medium sauté pan over high heat and drizzle in the cooking oil. Sauté the chicken until done. Remove chicken, but leave the oil in the pan.
2. Turn the heat down to medium and add the onion and garlic to the pan. Sauté for 1 minute.
3. Add the tofu cubes and spinach leaves.(Try not to stir the cubes too much or they'll just break apart)
4. Add the soy sauce and coconut milk. Lower flame to medium heat.
5. Add the turmeric, lemon juice(or vinegar), and cooked chicken cubes. Stir to combine.
6. Season to taste with salt and pepper and serve over rice or couscous.

Pantry Raider: Tuna

I am…a pantry raider. Sometimes. Ok, a lot of the time. I get lazy when it comes to cooking for myself, but I still want hot meals. I try not to turn to lean pockets or frozen pizza, but I give in. After searching the fridge and cabinets, I find a couple short round cans. Tuna packed in water. One of the college staples. Tuna, ramen noodles, and a can of spaghetti sauce seem to be the common trend among cupboards these days. I take my can and stare at it. Wondering what I should make. Tuna noodle casserole? Bleck. Tuna cooked with onion and garlic and mixed with pasta? Ehh no. Tuna cake? Hmmm.

Tuna cake it is. The tuna cakes I usually make are super simple. I rarely have fresh vegetables sitting around to mix into the cakes, so it’s the typical condiment and cupboard items. My recipe….

Tuna Cakes

1 can tuna packed with water

1 tsp yellow mustard or 1 tbs. of whatever dressing you like

1 egg white

1/2 cup breadcrumbs

Salt and pepper to taste

1. Drain the water from the can and spoon it into a bowl.

2. Add mustard or dressing, egg white, and salt & pepper. Mix until combined.

3. Add breadcrumbs. You may need to add more if the mixture does not pack well.

4. Form into patties trying to make both sides as even as possible.

5. Cook in a pan with light oil until browned on both sides. About 3-4 minutes per side.

I usually eat my tuna cakes on a bed of mixed greens or in a wrap. I haven’t tried to use them in any other dishes yet. They probably won’t be too bad with rice. Hmm. Maybe next time.