Thursday, February 26, 2015
I got a phone call yesterday afternoon telling me if I needed to go to the grocery store, be prepared for bedlam. I think the exact phrase was, "people are acting crazy". So I thought I'd go to The Fresh Market. High end grocery store = less shoppers. I was right. I knew I'd be cooking if it snowed, but I wanted to keep eating healthy. Since becoming grossed out by factory farms' practices, I've made sure that any meat I eat is organic and comes from animals who were raised in fresh air and sunshine. So I picked up an organic chicken and a lb. of grassfed ground beef. After exasperating the meat counter guy with my barrage of questions, I was satisfied...no hormones, no antibiotics, organic, pasture raised... Today I decided to see what I could create with the leftover beef (10 oz left because in a moment of weakness, i rustled up a cheeseburger while I waited for the pending storm). I started thinking about Asian flavors. Then I remembered the '5 pepper shrimp' dish I made up years ago. After searching for 30 minutes, I reconciled myself to the fact that my recipe book is not in this house. I just moved so some things are not here yet. I looked online for something similar. Nope. So I decided to make up something similar, knowing that it wouldn't be the same. I will find that recipe book and 5 pepper shrimp is the first thing I'll make. Here's what I came up with: For each serving: While meatballs are browning, boil 2 c. water or low sodium beef broth. Add 2 Tbl low sodium soy sauce & 1 Tbl sriracha & 1 carrot, zested. Stir. Add 1 pkg ramen. Throw away the seasoning packet. It is full of msg, hydrolyzed corn products and just general bad for you junk. Cover pot with lid. After one minute, or when noodles are done, place a generous handful of mixed salad greens in your bowl.