Sunday’s With Joy: Shrimp Mango Salad with Maple Mustard Almonds

With all the cookie munching going on around here and while burying myself in mounds of butter, sugar and flour I noticed LTSL has been lacking something.

Something VERY important.

A salad.

Children of the playground, the fact is life is about balance.

It should be a mix of eating healthy, exercising, laughing, loving, having great friends and family … aaannndd of course a cupcake – – or two. But all in moderation.

Personally, I work out and eat well Monday to Thursday and then on the weekend (yes, my weekend starts on a Friday:) )  I allow my body to rest and indulge in a little sweet satisfaction.  Honestly, I hate working out. HATE IT. I cry, scream and curse the entire time. But after – – I feel like superwoman and I’m happy to go about my day.

I also do it because I like eating things like this … and do we even have to go into my cookie cravings.  But I save that for the weekend.

During the week, I need salads – whole grains – lean meats and to have my cupcake kicked when I work out. I crave fresh vegetables and the crunch of an apple … or two.

I need it all. And it needs to be pretty. And delicious.

This week, I worked my magic and added a splash of Sunday’s with Joy and….

Taaadaaaa!!

Shrimp Mango Salad with Maple Mustard Almonds

1/2 Cup of Joy The Baker‘s Honey Mustard Cashews (see below for alterations)

2 Firm Mangos ~ thinly sliced

1/2 Sweet Bell Pepper ~ thinly sliced

1 Medium Carrot ~ thinly sliced

2 Cloves of Garlic ~minced

2 Tbsp each of fresh Cilantro ,Basil, Mint and Thyme ~minced

2 Tbsp Lime Juice

1 Tsp Granulated Sugar

1 Tbsp Fish Sauce

1 Tbsp Sriracha Sauce

1 Cup of pre-cooked shrimp, seasoned to taste with Salt and Pepper

Directions:

Joy The Baker’s Honey Mustard Cashews

*Note: I used Joy’s recipe, that can be found in her fantastic book … buy it, trust me. It’s a classic and a keeper. It doesn’t even have time to sit on my shelf. I substitution Maple Syrup for the mustard and used Almonds instead of cashews.

  1.   

Shrimp Mango Salad

Prepare all of the ingredients, as advised above.

Toss together all of your vegetables and seasonings.

In a small bowl, whisk lime juice, sugar, fish sauce and Sriracha.

Add your salad dressing, to your vegetable and herb mixture and toss.

Top with shrimp and sprinkle with Almonds.

With all this yummy action, I don’t mind skimping on the sweet treats for a while.

Enjoy my sugarpies

Xoxox

Mandarin Sesame Nutty Noodles

I swore I would never sing in front of a large group of people ( can you say, off-key much😦 ?!?), but since this blog is where I go to just be me …….

*ahem – ahem*

….

“Noodle, use your noodle

Noodle, do the noodle dance  

Solve a problem, it’s no strain

Use your noodle, that’s your brain

Noodle, use your noodle

Noodle, do the noodle dance 

There’s an answer you can find

Use your noodle, that’s your mind

In a bind, just use your mind

Use your noodle!!”

p.s – thanks PB & J Otter – – your crazy otters are pretty snazzy!!

This is a double-whammy post, I’ve got dinner/lunch covered and I also just serenaded you😉

I like you – – I really really like you ( you can also tell I really like you, because I didn’t tape myself actually singing this song)

And because I like you, I’m continuing the peanut butter pandemonium !!

These noodles are creamy, with a little zing of spice, they’re quick and easy – –

In a bind – just use your mind – – make these nutty noodles😉

Mandarin Sesame Nutty Noodles

Nutty Noodle Sauce

1/2 Cup Peanut butter

1/2 Cup Kraft Mandarin Orange Salad Dressing

1 Tbsp Marmalade

1/8 Cup Light Soy Sauce

Nutty Noodles:

3 Lbs Flank Beef thinly sliced

1 Tbsp Salt

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Ground Ginger

1 Tbsp Sriracha

110 Grams Spaghetti

1 Tbsp Sesame Oil

1 Cup chopped Brocoli

1 Cup sliced Celery

1 Cup sliced Green Pepper

1 Cup sliced Carrots

1/2 Cup sliced Onion

3 Tbsp Green Onions (for Garnish)

2 Tbsp Sesame Seeds (for Garnish)

Directions:

In a small bowl, add all of the Nutty Noodle Sauce ingredients and mix until well combined.

Set aside until, you are ready to add to your noodles.

In a separate bowl, mix together beef, salt, black pepper, onion, ground ginger and sriracha sauce. Allow to marinade, while you prepare all of the other ingredients.

Next, chop all of your vegetables. Feel free to add more – or even less … it’s your noodles, make them as nutty as you’d like them to be!

 

Next, boil your spaghetti as directed on the package – normally boiling for 6-8 minuets. When finished, drain all of the excess water.

Then, over medium-high heat, add your sesame oil to a large wok ( a frying pan, will work just as well :)). Add your marinated beef. Cook for 3 minutes, until the beef begins loosing it’s pink-tone. Then, add your vegetables.

Cook for 3 more minutes

– – you really just want the vegetables to be heated, by cooking them for such a short time, you are ensuring they still have their yummy crunch.

Add your nutty noodle sauce.

And now, your noodles.

Mix it – dish it – dress it -eat it!

Happy Noodling Around my loves:)

Stay sweet

xox

Spicy Beef Udooly-Noodley Soup

Yahoooo!! It’s SoupaPalooza time:)

Just in the nick of time too. As the weather is still pretty cold, there’s snow on the ground and all you want to do is swim in a bubbly hot tub of your favourite soup (what? – what do you mean you don’t do that … errmmm – – yea, me too – I totally don’t dream of doing that) the brilliant women of Tidy Mom & Dine and Dash bring you SoupaPalooza 2012.

Here you will find rich delicious soups, hot velvety stews, chilli’s that are to die for and all that warm yummy-goodness known to take away the chill during cold winter months.

And sweethearts, to add to this party of amazing-ness – – I’ve got a doozey for you!

Spicy Beef Udooly-Noodley Soup.

What makes this soup so amazing?

– The rich flavours used.

– The fact that it simmers all day, to bring you an out of this world broth

and most importantly …

It’s slurp-ability!!

Yep, you heard me !!

Remember when you were growing up and mom made chicken noodle soup ( even if it was from a can). I know I would sit there – – ever so silently attempting to slurp every noodle … one.by.one.

I was convinced, I was a ninja — cunning and swift in my soup eating skills.  That was until … I would hear from behind me

“ HEY!! STOP THAT?!?”

… you got’ta love moms. It’s their job to raise humans and make sure we don’t turn out like monkeys (for the most part)… hence, the seldom yelling is sometimes necessary.

Secretly though, I know mom’s find the slurping hilarious (just don’t tell my mom I said that:) !!).

Let’s not tell any mom’s this .. but I’m encouraging you to get messy – – and slurp away!!

When this particular pot comes out in my kitchen – – the entire family knows what’s going down. They expect aromas of deliciousness to dance from room to room, throughout the day. They know, tonight  – well tonight’s going to be a great night, ending with us all have a warm soup tummy.

Get in on the slurpy-delicious-cozy soup tummy feeling tonight!

Spicy Beef Udooly-Noodley Soup.

The stock that will keep you going back for more

4 Sticks of Lemon Grass

1 inch Piece of Ginger

5 Cloves of Garlic

1/4 Cups Fresh Thyme

1 Tbsp Cinnamon Spice

3Tbsp Sriracha Sauce

1 Tbsp Oyster Sauce

2 Tbsp Onion Powder

2 Tbsp Ground Ginger Powder

2 Tbsp Salt

2 Tbsp Black Pepper

Directions

Add all of the above ingredients into a large soup pot.

Cover with 3 litres of water. Bring to a boil for 25 minutes.

Lower heat to a simmer and allow all of the flavours to make sweet sweet love – – for at least 45 minutes. To be honest, I normally allow this to boil all day. The longer it simmers, the more flavourful the stock.

After all of the flavours have meshed, remove all the large pieces from your stock.

The Meat of the matter

3 Lbs thinly sliced lean chuck beef

2 Tbsp Worchestire Sauce

2 Tbsp Salt

2 Tsp Black Pepper

Directions

In a medium sized bowl, add all of the ingredients above. Allow to marinate for at least 15 minutes  – or even better, over night.

Once marinated, add to boiling stock. Allow to cook for 10 minutes, do not over cook – as you don’t want your beef to become tough.

Let’s Veggie-size

(feel free to use any vegetables you may have on hand – – get creative with your soup … after all you’re the boss of it😉 )

1 Cup Bean Sprouts

2 Cups Cabbage, finely shredded

2 Large Carrots shaved using a vegetable-peeler (GENIUS!!)

2 Cups Green Beans

2 Cups Broccoli

Directions

Prepare all of the vegetables as indicated above.

Keep in separate bowls so each individual can customize their soup to their liking.

The Udooly-Noodles

2 packs Udon Noodles

5 Cups Boiling water

Directions:

In a large colander, place udon noodles.

When ready to eat – cover noodles with boiling water and allow to steam for 5 minutes.

Drain and begin to build your soup!!

Bring on the soup tummy feeling!!

Now that everything is prepared – – let’s get hot and throw this noodley-delight together!!

Build your soup in the following fashion:

In your favourite soup bowl, add a cabbage base layer
Next, layer your shaved carrots – a couple green beans and enough broccoli to make your heart happy
Then, noodle up!!
Last and most importantly – – get beefy .. .and add that simmering stock to bring this home:)

slurp-slurp-slurpitty-slurp.

Enjoy, cupcakes😉

If you want more of this warm and cozy soup action – – or even better, if you have a bowl that you want to share – – Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Happy slurping children of the playground.

Stay sweet

xoxo

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

Kung Hei Fat Choi (wishing you prosperity) Sweet Hearts!!

It’s Chinese new year – it’s the year of the dragon and we should celebrate!!

*yahooo*

It’s the first day of a fifteen day long celebration filled with family – friends – huge feasts, parades, gorgeous lanterns and bright colours.

And though I’m not Chinese, nor versed to any extent in Chinese culture – any day I get to wear a cute dress, sit around the table to eat tons of Asian inspired food,  and be joined by  those I care about most – – that’s a pretty snazzy day.

Growing up, Chinese new year was a huge deal while attending school.

We were all responsible to wear red for good luck, we would receive little red envelopes with a coin inside, paper lanterns were made, the older students would wear a traditional dragon costume and run though the halls and at the end of the day, without fail there would be fireworks.

I was pretty lucky, I attended a really cool elementary school that  tried extremely hard to foster educating students on different cultures and customs. At that age, it was GREAT!! A day with not much school work – tons of fun games and fireworks!! – – how can you go wrong when you’re ending your school day with fireworks?!?!

It

was

AWESOME!!

So good looking kiddies, Let’s celebrate!!

And to start this party off….

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps.

They’re light – fresh – bright – easy peasy and most importantly they are yuuummmmyyy!!

Add this little number to your day, and you’ll be sure to have your friends and family popping over to see how your celebrating the year of the dragon.

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

yields 10 wraps

10 Rice Paper Sheets

10 Leaves of  Romain Lettuce

1/2 Red Onion, thinly sliced

1 Medium Carrot, shredded

1/2 Mango thinly sliced into strips (julienned)

3/4 Cup Shell-less Medium Sized Shrimp ~ approximately 20 pieces.

2 Tbsp Fresh Thyme, finely chopped

1/2 Tbsp Dried Savoy spice

1/2 Tbsp Salt

1/2 Tbsp Sriracha Hot Sauce

1/4 Tbsp Dried Parsley

1/2 Tbsp Onion Powder

1/2 Tbsp Black Pepper

1 Tbsp Fresh Ginger

Shallow dish, or deep bottomed plate filled with warm water

Directions:

In a medium sized bowl mix together shrimp, thyme, savoury, salt, sriracha hot sauce ( feel free to use more or less, it all depends on how dragon-like, you’re willing to go ;)), dried parsley, onion powder, black pepper and fresh minced ginger. Allow to marinate while all other ingredients are being prepared.

Look at that shrimp getting all hot and heavy!

Time to build these wraps!!

Have all of your ingredients arranged in an assembly line.

Assembly Order: Rice Sheets, water bath, lettuce leaves, mango strips, red onion slices, carrots, marinated shrimp.

Let’s get this parrr-taaayy started!!

Working with one rice paper sheet at a time, soak in water bath until translucent and pliable. This should take approximately 20 seconds on each side.

Next, layer 1 lettuce leaf on top of the wrap.

Now, add 4 or 5 strips of mango along the seam of the lettuce.

Layer a couple (3 or 4) sliced on onion on top of the mango.

And now, layer 2 tbsp of grated carrot atop of the onion.

Last but not least, add 2 pieces of the fire-breathing shrimp on top of your entire mound of yummy-ness.

Now, Let. It. ROOOLLL

Roll half of the rice paper wrap along the lettuce seam. Fold both sides of the wrap in, creating a rice paper wrap envelope.

Next, continue rolling in the direction of the seam of the lettuce until your wrap is well sealed.

Anndd

there

you

have

it.

Have a fantastic Monday & a wonderful Chinese New Year

Stay Sweet Cuties

xox