Sweet n Sour Chicken

I finished watching the entire Prison Break series last night. Being without cable for the last 2 years has really kept me out of the loop! But probably for the better. Besides, there’s nothing better than show bingeing on Netflix and Hulu. 🙂

Like many Americans, I eat dinner in front of the TV. Good or bad, I just need that mindless stimulation. But not until I have a plate of fresh food in front of me. No Chinese takeout on this TV tray.

I don’t know why but it seems like an impossible task to find really delicious cooked veggies at a restaurant around here. They’re always this gray, shriveled afterthought that you kind of push around your plate so it looks like you ate some. Truthfully, I’ve given up ordering them…which is sad because I really do enjoy them. American cooks just don’t seem to put any care into them.

Let’s get one thing straight. I’m not a professional. I cook for the pure joy of it. I know nothing. I buy premade sauce.

Everything I know about cooking came from Google. I just see it and try it. Sometimes I get lucky.

In all this experimentation, I’ve discovered some things. For example, you can save yourself some valuable counter space and dishes by always preparing your vegetables first. Even if they’re going to need the least time to cook, just get them set first. Then rinse off your cutting board and prepare your meat. It might not seem like a novel idea but realizing this was huge for me.

Lettuce Wraps

Working overtime, going to the gym and making a home cooked meal…it takes commitment to do them all. But I’m managing. Mostly.

Sometimes I worry that my dinners are too simple to be worthy of a blog post. But then, I think about why I started writing here in the first place. To share the happenings in my kitchen. To keep a personal record of my journey with food. So I’m going to try worry less and post more.

Like I said there’s nothing complicated about these lettuce wraps. But ground beef seasoning is flavorful and easy to throw together on a busy week night.

Ground Beef Seasoning

Cumin
Black pepper
Salt
Chili powder
Red pepper flakes

That’s it. I kind of just sprinkle by eye so experiment as you go to get the taste you want. Squeezing fresh lemons over the top seals the deal.

And as always, I use Greek yogurt instead of sour cream.

Cheesy Orzo with Sauteed Spinach

Tonight was the perfect excuse to make a pasta dish. After all, it’s Meatless Monday.

This recipe is a fusion of two of my favorites: mac n cheese and creamed spinach. It’s a bit heavy for a Spring meal, but it was incredibly delicious nonetheless.

Cheesy Orzo with Sauteed Spinach
Ingredients
3/4 small cereal bowl of dry orzo
5-6 large handfuls of fresh spinach
1/4 white onion, chopped
1 handful of shredded Colby Jack
1/2 can of Cheddar Cheese soup
1 tsp of Dijon mustard
1/4 cup half n half
Salt n pepper
Red pepper flakes
Olive oil

Directions

1. Cook your orzo according to package instructions.
2. Meanwhile, sautee your onion. Once it becomes transparent, add the spinach and mix until thoroughly wilted.
3. Once the orzo is ready, drain the water. Mix in all ingredients and heat for 3-4 more minutes.

Although I enjoyed this as a main course, I think it would also be great served as a side with a steak.

Good thing I got a solid hour in at the gym! 😉

Pearl Couscous Stirfry

Have you ever heard of Pearl Couscous? I hadn’t up until a few weeks ago. I saw a coworker eating it at the kitchen table at work. I asked, “What kind of grain is that?” “Pearl couscous”, he said. “Would you like to try some?” And try some I did. And then just another spoonful more. Such a yummy, nutty flavor to it!

I liked it so much that I made a point to find some when I went to the grocery store later that week.

Searching the Web and Pinterest, I easily found a bunch of recipes. Tonight, I was inspired by a post from Your Food Life.

Pearl Couscous Stirfry
Serves 2 to 3

Ingredients
1 cup vegetable broth
1/4 cup filtered water
2/3 cup Pearl Couscous
1 tomato
1/2 white onion
6 mushrooms
Shredded cabbage
1/2 green bell pepper
1/2 orange bell pepper
1/2 lb ground beef
1 egg
Salt
Pepper
Garlic salt
Parsley
Butter
Olive oil

1. Boil the vegetable broth and water, then add the Pearl Couscous. Reduce heat to a simmer and cover. Let it cook for about 20 minutes. Mix in a 1/2 tbsp or less of butter once the liquid is almost vaporated.
2. Brown the ground beef on a separate pan, then set aside.

3. Peel the tomato and chop it in the half. Then peel the onion and chop it in half. Blend both ingredients together into a puree.

4. Mix the puree with the ground beef and cook with a drizzle of olive oil for about 3 minutes.

5. Chop remaining veggies and add them to the pan.

6. Once the veggies are almost done, break the egg into a bowl and whisk. Then make a space on the pan and slowly pour in the egg. Wait a minute or two, then mix it in with the rest of the ingredients.

7. Season the beef-veggie stirfry then serve with your delicious Pearl Couscous.

This was a big hit. So glad I made it. 🙂