Shrimp and Vegetable Fried Quinoa

We've been through the whole "if you crave Chinese food in Buffalo" issue before.  So I won't bore you by repeating it with this make-your-own-fake-Asian-food-that's-better-than-Buffalo-takeout post :)

This recipe was born of a need for a quick, easy, clean pantry meal that would last me for several days of leftovers and, well, wouldn't make me look bloated in a costume with no stomach.  Gotta love tech week!

I got the idea for a fried rice-style quinoa dish here and thought it would be a great solution.  Plus, I had some fully cooked shrimp and some peas in the freezer; carrots, mushrooms, eggs, and low-sodium soy sauce in the fridge; and quinoa in the pantry that could be ready in twenty minutes.  Sold.  I cooked the quinoa during a fortuitously extended lunch break, then came back and cooked it all up in a jiff before rehearsal.

This dish packs a major protein punch with very little fat, thanks to the combination of shrimp, egg, and quinoa.  It was filling without being heavy and it definitely gave me the energy to get through rehearsals after a long day of classes.

Plus, it was really tasty.  This one will definitely come back to mind the next time I want Asian food that will make me feel good about myself :)

Shrimp and Vegetable Fried Quinoa
Source: Methods and amounts taken and/or modified from Cheeky Kitchen and Annie's Eats


Ingredients:
2-3 tbsp olive or vegetable oil, divided
1 cup diced carrots
8 oz sliced cremini or white button mushrooms
About 1 lb pre-cooked tails-off frozen shrimp
1 cup frozen peas
3 eggs, lightly beaten
3 cups cold cooked quinoa
3 tbsp low-sodium soy sauce
Garlic powder, salt, and pepper, to taste

Directions:
Place the frozen shrimp in a colander and run under cold water until thawed.
Heat one tablespoon of oil over medium-high heat in a large frying pan or wok.   Add the eggs to the pan, cooking and stirring till they are lightly scrambled, but not dry.  Remove from the pan onto a plate and set aside.
Add the remaining 1-2 tablespoons of oil to the pan.  Once the oil is hot, add the carrots and mushrooms, stir-frying until slightly tender - about 5 minutes.  Add the shrimp and peas and cook for about one minute more.  Add the quinoa to the pan, stirring to break up any clumps and combine the mixture thoroughly.  Stir in the soy sauce and seasonings to taste and continue to cook, stirring every so often, until the mixture is hot throughout.  Add the eggs back into the mixture, stir to combine, and serve immediately.  Enjoy!

Cashew Chicken with Broccoli & Mushrooms

I've learned a lot during my four years in Buffalo.
- Never expect a snow day.  Expect snow.  Every day from December through March, maybe even April or May.  But don't expect a snow day.
- Wind is evil.  And everywhere.
- Taking food photos in the winter when you can't afford studio lighting gets...complicated.
- "Buffalo wings" = wrong.  "Wings" = right.
- Tim Hortons' Roll Up the Rim month will make you spend waaaay more money than you mean to spend.  But hey, you could win a car!!  Or a free donut.
- If you live in the Buffalo area, you're a Bills and Sabres fan.  Even if you hate either football or hockey.
- Paula's Donuts are heaven.  HEAVEN, I tell you.

And this one I find particularly important to anyone who grew up in DC or NY:

- Thai food in Buffalo is brilliant.
Japanese food in Buffalo is awesome.
Chinese food in Buffalo SUCKS.  With a capital SUCKS.

I love Chinese food.  But I have not even tasted a single truly good batch of Chicken Fried Rice since I got to UB - the flavors are off and all you get is egg, bamboo shoots, a few chunks of chicken, and HUGE pieces of virtually raw onion.  I'm sorry, but if the Chinese place you're ordering from also delivers pizza and wings...don't order from them.  I beg you.  Save yourself.

If I ever get a craving for Asian flavors, I stick with Thai, hibachi, or I just make my own mock Chinese food.   I always have a bottle of low-sodium soy sauce in the fridge for those nights when dangit, nothing but stir fry will cut it!

And this recipe has officially cut the line to the top of my list of favorite weeknight recipes.

Not just Asian-style weeknight recipes.  Weeknight recipes, period.

It's that good.

The combination of flavors and textures is just such a win.  Don't bother letting me explain in detail - make it for yourself the next time you want takeout!  It'll be ready just as fast, and your wallet and tummy will thank you :)

Cashew Chicken with Broccoli and Mushrooms
Source: adapted slightly from Cheeky Kitchen
Serves at least 4

Ingredients:
1 pound boneless skinless chicken breast, cut into bite-sized chunks
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 tsp garlic powder, or to taste
1/2 tsp crushed red pepper, or to taste
4-6 tbsp low-sodium soy sauce
2 tbsp cornstarch
1/3-1/2 cup water (use less for a thicker sauce, more for a thinner sauce)
2-3 cups bite-sized broccoli florets
1/2 cup salted cashews
Rice or noodles, for serving

Directions:
In a wok or large sauté pan, heat the olive oil over medium-high heat.  Toss in the chicken pieces and stir fry until cooked through.  Add the mushrooms and allow to cook briefly.  Sprinkle the mixture with the garlic powder, crushed red pepper, and desired amount of soy sauce.  Whisk together the water and cornstarch in a measuring cup and pour over the chicken and mushrooms, stirring to coat.  Add the broccoli florets, cover the pan, and allow to cook until the broccoli is bright green.  Toss in the cashews and serve over rice or noodles.  Enjoy!

Asian Chicken Stir Fry

Stir fry makes me happy.

It plays to my artistic side.  It's colorful, it involves experimentation, and I honestly don't think I've ever made the same one twice.
It's also really easy to throw together as long as you have soy sauce in your fridge and a little time to chop up chicken and veggies.  I'll take easy any day, considering how long my days usually are.

It's the little things in life.

My family whipped this together when my mom got back from a business trip.  After eating out for days on end, all she wanted was a healthy home-cooked meal.  We didn't add a whole lot of oil, and we actually baked the breaded chicken pieces and added them to the skillet near the end of the process, which took a bit longer but tasted great.

I can't tell you exactly what was in this, but here's what I've got:

Asian Chicken Stir Fry
Source: chicken slightly adapted from Secrets of a Skinny Chef by Jennifer Iserloh, the rest created by my personal tastes and experimentation

For the chicken:
2 boneless skinless chicken breasts, trimmed of fat and cubed
Salt and black pepper
1/2 cup flour (all-purpose or whole wheat)
2 tbsp fine cornmeal
1 tbsp cornstarch
2 egg whites, lightly beaten

For the stir fry:
1 tbsp olive oil, more as needed
Red, orange, or yellow pepper slices
Broccoli florets
Sliced mushrooms (I used white button but I bet wild mushrooms would be great)
Sugar snap peas
Additional veggies, as desired

For the sauce:
1/4 cup soy sauce (I recommend low-sodium)
1-2 tbsp honey, to taste
Garlic or garlic powder, to taste
Fresh or ground ginger, to taste
1/4 tsp (approximately) red pepper flakes

Directions:

Preheat the oven to 450˚F.  Coat a metal cookie sheet with cooking spray.  Mix the flour, cornmeal, and cornstarch on a sheet of waxed paper.  Beat the egg whites in a shallow dish and place on the counter next to the breading mixture.  Dredge the chicken pieces in the egg whites, then coat in the breading and place on the baking sheet.  Bake for approximately 15 minutes, or until lightly browned and cooked through.
Whisk the soy sauce, honey, and spices together in a measuring cup with a spout.
While the chicken bakes, heat the olive oil in a large skillet over medium-high heat.  Add the vegetables and saute until browned and softening.  Add the chicken pieces and allow them to brown and crisp up.  Pour in the sauce and mix until the chicken and vegetables are fully coated.  Serve immediately atop brown rice.  Enjoy!

Next project: dessert for my family's Fourth of July gathering!  I'm torn between a few options, but I'm excited to have another excuse to bake :)
Oh, right.  And getting through my first week of work.  I love four-year-olds, I really do...but trying to teach them to dance is reminiscent of herding cats...