October 26, 2012

at home in the curious city

The Shrimp Burger at Umamicatessen got me wanting to recreate something shrimpy and seaweedy. I must admit though this dish turned out a little too salty for me, but Antony said he enjoyed it (but I suppose he's obligated to). I had fun tweeking this recipe and I plan on adjusting it some more next time to remedy the saltiness.

Ingredients (2 servings)
1/2 cup miso paste
4 teaspoons soy sauce
4 tablespoons oil
2 tablespoons rice vinegar
2 teaspoon sesame oil
6 oz rice noodles
1 lemon
Half an onion
3 cloves garlic
16 pieces cooked shrimp (frozen pack from Trader Joes)
1 individual pack seaweed
Handful of cilantro
Take the frozen shrimp out of the freezer to defrost overnight in the refrigerator. For the marinade, chop up the garlic and cilantro. Combine it with 1 tbsp soy sauce, 1 tsp sesame oil, and juice of 1/2 lemon. Marinate the shrimp while you prepare the noodles.

Cook the noodles in boiling water for about 3 minutes or until tender. Add frozen peas to the hot noodles and set aside. Combine the miso paste, rice vinegar, 2 tbsp oil, 3 tbsp soy sauce, 1 tsp sesame oil, and juice of 1/2 lemon. Whisk together, pour over the noodles and set aside.

Chop up the onion. Add 2 tbsp oil to frying pan. When the oil is hot, throw in the onions and once they turn clear, throw in the marinated shrimp. Because the shrimp is already cooked, just cook it with the onions until it is hot, around 5 minutes. 
Slice the seaweed into thin pieces. Add the shrimp on top of the noodles and garnish with the seaweed. And dinner is served!

After eating my sandwich from Mike's Deli #2, I was searching for a healthier way to eat pastrami and decided to turn this recipe into a healthier version.

Ingredients for 2
5 large eggs or liquid egg
1 tomato
.1 pound of pastrami
2 small handfuls of shredded mozzarella cheese
2 tablespoons of coarsely chopped chives
Olive oil
1/3 small red onion
Salt and pepper

Prep the ingredients by beating the eggs, coring and dicing the tomato, coarsely chopping the pastrami, thinly slicing the onion, and washing and chopping the chives.

This is the first time I've cooked with chives, and they reminded me of green onions... and baked potatoes. Mmmm...

As you can see I didn't dice the tomato but coarsely chopped it. I don't recommend this. Dice dice dice -  so it gets cooked more thoroughly.

Preheat the broiler at "low." Mix the eggs, tomato, pastrami, cheese, and chives together in a ovenproof bowl. Brown the onions and add salt and pepper to taste.

Add the onions to the mix, then cook it over the stovetop for about 5 minutes at med/low heat. Stir occasionally until the egg begins to set. Add a second handful of cheese, then stick it in the oven for 3 minutes.

Yum! Pretty good for a relatively healthy breakfast! (P.S. Sorry about the last picture.. I've learned that it's hard to take a photo of frittata that is actually appetizing.)

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