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1 Pan Garlic Shrimp Quinoa Recipe – Stuff we Eat

This #foodiefriday post is dedicated to a favorite food of mine – shrimp. Actually, seafood in general is probably my absolute favorite food. It can be prepared any way and chances are I’ll love it. Raw, cooked, in a soup, fried, grilled…yum! Seafood prepared with ingredients from different countries, love even more! Today, I’m going to share one of my go-to recipes for shrimp. Super simple to make, very little clean up, low in fat, and full of flavor!

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Ingredients:

  • Jumbo Shrimp – 1 lb, peeled
  • White Wine – 1/4 cup
  • Garlic w/ olive oil – 2 tbs, minced
  • Quinoa – 3 cups
  • Chicken Broth – 3 1/2 cups
  • Spinach – 2 cups, roughly chopped
  • Fresh squeezed Lemon – 1 tbs
  • Salt and Pepper – to taste
  • Parsley – for garnish

Instructions:

  1. In a deep pan or skillet on medium heat add your shrimp, salt, pepper, and white wine (I suggest a pinot).
  2. When shrimp are almost completely pink, add your minced garlic. You know the Top 5 things I keep in my kitchen? Yeah 2 tbs of that. Once shrimp are thoroughly cooked add lemon juice and stir. Take off heat and place in a separate plate.
  3. In the same skillet, add quinoa and chicken broth on medium heat. Bring to a boil, cover, and bring heat down to low. Let cook for about 15 minutes, stirring every 5 minutes. Make sure quinoa is thoroughly cooked and broth is completely evaporated.
  4. Add spinach, sea salt, and pepper – mix until evenly distributed.
  5. Add shrimp on top of quinoa and garnish with parsley.

Voila! All done. Quick and easy right?! 🙂

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xoxo,

Kissa

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Oceanside Vacation Recap – Stuff We Eat

Oceanside is a great place for this Valley Girl to take a quick getaway to. I love the small beach town feel of that place. I don’t know what it is about the ocean, but I love to be by it. I love the sound of the waves, the cool winds, and the view of the horizon. But the thing I noticed most about being by the ocean, there are a bunch of places near the ocean with good food!
If you remember my post on tips for traveling I had a short list of places I wanted to visit while we were in Oceanside. Once we arrived in South O we walked over to Urge Gastropub and Whiskey Bank. It was awesome because it was just around the corner from our Airbnb. We had a couple drinks (Charlie had the Barrel Aged Sazerac and I had the Magic Surfer), a short rib bonanza (Charlie and I split the Short Rib Poutine and the Short Rib Burger), and the Hard Root Beer Float for dessert.

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For dinner we decided to do a little grocery shopping and cook our own food. We stopped by Red and White Market across the street and bought a tri-tip roast, some red potatoes, and white mushrooms. Just seasoned with with some olive oil, sea salt, fresh cracked black pepper, and garlic powder. Awesome! We ended up having it for breakfast on Sunday and Monday too. Saved us a ton of money since we didn’t have to eat out.
On Sunday afternoon we decided to explore Carlsbad which was only about a mile away. We stopped at Carlsbad Beach to catch a few rays and enjoy the view. Then we explored Carlsbad Village to find a couple places to eat. We got a couple really good smoothies from Beach City Smoothies. You might be thinking, “A smoothie is a smoothie, how good could it be?” Boo, trust me. Take it from a girl that makes a lot of smoothies on a daily basis. These are good smoothies 🙂 From there we went to Campfire, which was on my list of places to visit. We shared their interpretation of ceviche (which was more like a tare tare), their pork belly bahn mi, and a couple cocktails.

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After we watched the sunset at Cassidy Beach (which was breathtaking btw), we had a couple drinks and the fried cheese curds at Urge and then had one of our favorite dishes at home: Mandarin Orange Chicken and brown rice from Trader Joe’s. Yes yes, y’all. One of our favorite dishes. No shame lol!

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Xoxo,

Kissa

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Cold Soba Noodles Recipe – What we Eat

There’s this nice little food court at one of the Asian Supermarkets in our area that serve Korean, Japanese, and other types of Asian food. Charlie and I like to go there after work sometimes to have dinner before we do some grocery shopping. There’s one stall in the food court that serves curry plates that come with a noodle on the side. You can pick between an udon soup or a cold soba noodle and Charlie and I always pick the soba.
But first, what is soba? I’m not an expert by any means but from what I gather soba is the Japanese name for buckwheat. Is it healthier than other noodles? I guess that is up for discussion but I know that it is gluten-free and has a higher fiber and protein content than what we define as “traditional” pasta.
Soba can be used in a variety of ways just like any other pasta. It can be served hot or cold, pan fried or in soup, So here we go, cold soba noodles. 😃
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Ingredients
  • Soba noodles
  • Sesame Oil, 1 tsp
  • Daikon radish, 1 tbs grated
  • Wasabi paste, 1 tsp
  • Tsuyu soup base
  • Furikake, optional
  • Masago (Smelt Egg), optional
Couple things before you begin:
  • Soba noodles come dehydrated just like regular paste or fresh. Just follow the directions on the pack to figure out how long to cook. img_0082.jpg
  • Tsuyu soup can be found at most Asian super markets. I buy the ones that are concentrated where you add water. I’m sure I can make this from scratch but I still need to learn how to do so. (I hear a future post coming on). I would personally add 3/4 cup water to 1/4 cup soup base. Yes, it’s that salty. But to each their own! You can always add a little more if you feel it’s too bland. img_0028.jpg
Directions
  1. Bring a pot of water to a boil. Cut soba noodles in half and cook until cooked to desired texture (I like a little al dente), approximately 5 mins. Strain thoroughly.
  2. In strainer, run noodles under cold water and then toss noodles in sesame oil so they don’t stick together. Place in a small bowl
  3. In a separate bowl mix wasabi, daikon, tsuyu soup until wasabi is thoroughly mixed into broth.
  4. Garnish with furikake and masago. (Optional)
  5. Dip noodles into your cold soup and enjoy!
xoxo,
Kissa
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