Thursday, March 26, 2015

Shrimp Lettuce Wraps + Sesame Peanut Ginger Dressing

TACOS. There I said it again. I wanted to make tacos again this week (shocker) but I opted for a lighter twist. I swapped out my go-to corn tortillas for big pieces of butter lettuce. In actuality I made lettuce wraps (like I did here) but I used shrimp. They were just as easy to make & fun to eat as regular tacos except I felt a little bit better about the extra helpings.  I loaded mine with veggies & some sesame peanut ginger dressing. Click through to get the recipe for the tasty shrimp I made for these, plus the dressing! Yep you get two recipes today. You can use them together like I did or just make one or the other (ex: make the dressing to serve with salad all week long or make the shrimp & toss with some quinoa).

Tuesday, March 24, 2015

Better Home Cooking Basice: #57 Zest, then Juice or Freeze Citrus.

I zest citrus almost daily. By zesting citrus it packs a lot of flavor into dishes without adding extra liquid when it isn’t needed. First & foremost if you are using the zest of citrus (limes, lemons, oranges, etc) you should zest the fruit while it’s whole - it's much easier this way. But then what? Well you can either cut it in half & juice it or if you’re not going to use it right away you can freeze it. I wouldn’t leave it in the freezer for more than a week. When you’re ready to use it take it out of the freezer & pop it in the microwave for about 30 seconds to let it thaw & you can use the juice then. If you don't freeze it the citrus fruit becomes a shriveled tough raisin that is virtually un-juiceable (read: a waste!).

Say good bye to shriveled pre-zested citrus at your house & hello to a freezer full of juicy possibilities.
Get more of my better home cooking basics here

Thursday, March 19, 2015

Natural Product Pick: Meow Meow Tweet Baking Soda Free Deordorant Cream

A while ago I posted about my quest for a natural deodorant that actually worked, here. I thought I had found the holy grail of natural deodorants in Truly's Natural Deordorant, until I found out I was allergic to it. Turns out it's the baking soda, the one ingredient that I've baked with & even brushed my teeth with that apparently does not play nice with my skin.

Wednesday, March 18, 2015

Pasta Bolognese

Every now & then I make something with red meat. As you probably know if you’ve stopped by before I’m not a huge fan of it, but Chris is so from time to time I’ll make it. This past Sunday I made a pasta bolognese from Anne Burrell’s recipe that I adapted to make my own. This bolognese sauce takes 3-4 hours (yes that long) to cook(!!!!) hence why it’s made on a Sunday. I actually cooked the sauce on a Sunday &  we ate it with pasta on a Monday.

This recipe is not particularly difficult (actually it’s pretty easy) but it does require a big time commitment. Growing up my family didn’t identify pasta bolognese sauce as a ‘thing’ it was just spaghetti & meatballs. When the meatballs broke apart in the sauce I guess that was our version of a bolognese sauce which I learned later in life (after waitressing on Mulberry Street) that it is a meat sauce. So this recipe isn’t a Grandma Pesce recipe but it is a good one & I’d make it again.

PS: Happy Birthday Amanda! I love you & hope this is your best year yet! (In hindsight I really should've made manicotti huh? :)!)