Fast and Fresh

Ahhh the kitchen. One of my favorite places to be. One thing I am known for is loving magazines. Probably because it's a faster read than a book. Recently I picked up Food and Wine's "Fast + Fresh". Because I don' t think there is a better food combo. What I didn't realize is it also pairs a wine with each recipe. Um that means me in heaven. I'm sure there will be more to follow but I wanted to share my first recipe from this amazing mini cookbook.

Sichuan-Style Green Beans with Pork

• 2 Tbsp oil
• 1/2 lb ground pork
• 3/4 lb green beans, sliced thin and clockwise
• 3 small red peppers (the recipe called for chilies but I couldn't exactly locate them so I improvised)
• 2 minced garlic cloves
• 1 1/2 lime juice and the same for soy sauce

How to: Cook the pork in oil, then add green beans and peppers (or chilies I guess, haha) and garlic, cook until the green beans are crisp-tender, then just throw everything else in and season with salt and pepper.

Wine pairing: German Riesling

I don't know about you but I'm in love with fast, fresh, and ..wine. This is a must try for a quick weeknight dinner.

Have a lovely Wednesday!

xoxo

Summer Flavor

Whilst galavanting at Target, basically my favorite place, I came across the "Fun and Festive Food and Drink" book. Well let me tell you that's an understatement in a book title if I've ever heard one. This book is FANTASTIC! So today I'm sharing a quick drink recipe that is fresh and a Ceviche dish that is low cal and perfect for having guests over or to just throw together for no reason at all. Assembly is quick, but waiting for it to marinate? Not so much.

I'm so ready for Summer bacasue I'm pretty sure it tastes like this:

Watermelon Mojito (makes one drink): 

1/2 lime juice

6 fresh mint leaves

1 tablespoon sugar

1/2 cup chopped seedless watermelon

2 oz light rum

3/4 cup ice cubes

Combine lime, mint leaves, and sugar in a shaker and mash or muddle them. Add watermelon and mash it until its crushed. Add rum and ice, shake until blended. The strain into an ice-filled fancy glass of your choosing. Garnish with watermelon because it's cute and delicious.  

Since we are talking watermelon, which is basically one of the best parts of summer I thought I'd choose a recipe that also had watermelon. If you don't know about Ceviche, you should. If you like seafood that is. This is a very mild recipe nothing too crazy in it. 

Shrimp and Watermelon Ceviche: 

1 pound medium raw shrimp  

1/2 cup plus 2 tablespoons fresh lime juice

1 cup seedless watermelon

1/2 cup red onion

1/2 cup cilantro

1 jalapeno minced

Crackers of your choosing

Remove tails from shrimp and chop into small pieces, combine shrimp and 1/2 cup lime juice in a medium bowl and coat. Let that sit in the fridge for about an hour, then drain. While that's happening combine watermelon, onion, cilantro, and jalapeno and remaining lime juice in a large bowl. Stir in shrimp and cover for about 30 minutes so that the flavors can blend. Serve with those delicious crackers.  

This summer is going to be great... 

Ready For Dinner

I suppose I've decided to make this week all about being ready. How could I not touch on food? On Sunday, while meal planning, I was browsing through "Cooking Light" and came across this super different and fast recipe. I've never cooked with Polenta and was so excited to try something different! 

The flavors were such an interesting pairing! I loved this recipe! The meatballs had a sweet heat to them and it went so great with the creamy Polenta. Turns out that cooking with this is pretty easy.  

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Here is the recipe! 

• 3 cups chicken stock
• 1/4 tsp salt
• 1 tbsp butter
• 1 1/4 pound ground 93% lean turkey
• 2 tbsp oil
• Cooking Spray
• 1/4 cup water
• 1/4 cup ketchup
• 2 tbsp Sriracha
• 1 1/2 soy sauce
• 1 1/2 tp Worcestershire sauce

First bring stock and salt to a boil on medium high heat and slowly add Polenta and consistantly whisk it. Reduce heat and let simmer for 25 minutes, or until Polenta is thick. Add butter and stir until melted. In a bowl combine turkey and oil (I left this step out, just turkey for me), make as many meatballs as you can. Coat a different pan with cooking spray and add the meatballs and cook. Take the meatballs away and add 1/4 to the pan then add the reat of your ingredients to pan, stir with whisk and bring to boil. Return turkey balls and lower heat. Serve them over the Polenta. 

I feel like the takeaway from this, is to always try new things and expand your horizons. I will deffianetly use this recipe in the future!  

Note: If you wanted a more traditional meal, use rice instead of Polenta.  

Serves 4 (serving size: 1/2 cup Polenta, 5 meatballs. Calories 428 per serving)