Shrimp Pasta

So this is my favorite summer pasta dish, thus far. It's light, savory, loaded with flavor and nutrition. And it keeps well! Try this!

Shrimp Pasta with Feta
from The Healthy College Cookbook

Ingredients:
- 8 oz spaghetti or linguine
- 2 tsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups tomato sauce
- 1 medium tomato, chopped
- Dried Oregano
- Dried Basil
- 1/2 cup white wine
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup crumbled feta

Directions:
1. Bring a large pot of water to a boil. Salt the water and add the pasta; cook according to the package. Drain and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and onion and saute until the onion is translucent. add the tomato sauce, chopped tomato and dash of oregano and basil. Cook until warmed through.
3. Add the white wine to the skillet and heat until the mixture is bubbling. Add the shrimp and cook until pink, 5-7 minute.
4. Toss the sauce and shrimp with the pasta and top with feta.

Notes:
- Use my tomato-basil sauce recipe! or just use a can of diced tomatoes (I got lazy once)
- This takes surprisingly no time. I think I timed prep as 20 minutes, and cook as 30 minutes.

Enjoy!

Ebi Chiri

As part of my Japanese food obsession, i've done ebi chiri. What is ebi chiri? Well, ebi is shrimp in Japanese (you're learning a new language here too!) Chiri is....chili in messed up English. No joke.

Ebi Chiri
from japanesefoodaddict.com
Yield: 2 servings
Time: 25 minutes

Ingredients
• 18 pieces of shrimp (216g)
• 1 clove of garlic (minced)
• 1 tsp ginger (minced)
• 1/4 cup green onion (chopped)
• 2 tsp sake (for uncooked shrimp)
• 1/4 tsp salt and a dash of pepper (for uncooked shrimp)
• 2 tsp katakuriko (potato starch for uncooked shrimp)
• 1/2 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 4 tsp ketchup
• 1tsp chicken soup powder
• 1tsp doubanjiang
• dash of salt and pepper

How To:
1. De-vein, shrimp wash with cold water
2. Put shrimp in a small bowl, add salt and pepper, sake, katakuriko and mix.
3. Mix spices (oyster sauce, soy sauce, sugar, ketchup, chicken powder) together in small bowl
4. Heat oil in frying pan then sauté garlic and ginger
5. Add shrimp/sake/katakuriko/doubanjiang mixture and cook for 1 minute over medium heat. Add green onion.
6. Add mixed spices and 1/4 cup of water, mix, cook for 2 minutes and serve.

Notes:
- Per usual, I didn't use half the ingredients, namely sake, oyster sauce, and doubanjiang (this is a Chinese chilied spice). I sauteed jalapenos for spice. If i had some, I'd also add Sriracha sauce. It doesn't make a difference, it just adds a little crunch.
- This is one of the easiest things I've made. I'm shocked at how simple these are.

More Fake Japanese Food

One more delicious Japanese endeavor-






Ebi Furai (sound this out; it's Ebi Fry, meaning Fried Shrimp. They're super clever, the Japanese)

Ingredients:
- 1 lb of de-veined shrimp
- Panko Bread Crumbs
- Egg whites
- Flour
- Salt/Pepper/Chili Powder to taste
- Oil to Fry

How To:
1- Mix the salt, etc. in with the flour. Just enough to taste. I add Cayenne Pepper to most everything.
2- Beat the egg whites.
3- Heat the oil. It shouldn't be boiling, but it should crackle when water hits it.
4- Dredge the shrimp in flour, then dip in egg whites, and cover in Panko.
5- Put the shrimp in the oil and fry til golden. Remember to turn.
6- I like the shrimp on paper towels to get some of the oil off. Put on top of rice and eat!

And now promoting my favorite miso soup stuff: MINUTE MISO



This is basically concentrated miso paste. Boil some water, then add a spoonful of miso paste to taste. Add tofu, and green onions if wanted!!

Let's Make a Sandwich

This summer I worked long hours, sometimes 11 hours a day. For those who don't know, I was a stitcher at a summer theatre. I've completed 1 whole dress, 1 skirt, 2 more dresses and countless notes and alterations. All in the name of theatre!! I could be waiting tables....or not.

Now, this doesn't leave me a lot of make lunch/dinner for the day. So sandwiches are great! Here are some basic sandwich recipes that I'm using constantly.

Queso-Spinach Quesadilla
-2 Corn Tortillas
-Queso Fresco (this is really what makes a difference!)
-handful of spinach

Egg Quesadilla
-2 Corn Tortillas
-1 scrambled egg
-Cheese, spinach as wanted

Egg-Hummus Sandwich
-1 scrambled egg
-Hummus
-Spinach
-whole wheat bread

Tuna-Sweetcorn Sandwich (I haven't made this yet, but it was my favorite sandwich in London)
-Tuna
-Can of sweetcorn
-Lettuce
-Baguette (preferably)

PS- Nectarine Jam is amazing! I got it the SLO farmer's market. Yum!!!