Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.
The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.
1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
3 garlic cloves, minced
2 carrots, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup frozen peas, defrosted
10 green beans or snap peas, chopped
2 cups cooked brown rice
2-3 Tablespoons gluten-free Tamari
1 Tablespoon rice vinegar
3 green onions, finely sliced
1/2 teaspoon toasted sesames
For the Shrimp:
3 Tablespoons low-sodium gluten-free Tamari sauce
4 garlic cloves, minced
1 jalapeño pepper, stemmed (seeded if you don't like spice) and thinly sliced
2 Tablespoons cilantro, finely chopped
1 lime, juiced
1 Tablespoon olive oil
12 jumbo shrimp, peeled and deveined
1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
1/4 cup vodka
For the Rice:
Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
For the Shrimp:
Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
When I first checked out this drink, I really wasn’t too sure how amaretto and cranberry would go together. I love amaretto! So I was a little hesitant to make this only to have it be a ‘waste’ of amaretto. If you’ve never had amaretto before, you are missing out! It is a sweet, almond liqueur from Italy. It is delicious and definitely underutilized.
I found this cocktail to be a bit on the sweet side for my taste. I think in the future, I would use orange liqueur/triple sec to cut the sweetness or squeeze in a lime if I was using fresh orange juice. That said, this was a very smooth cocktail and the amaretto really complements the cranberry and vodka. If you like your drinks on the sweeter side, this is definitely perfect for you, but if you like a little less sweet, it might take some adjusting to get the flavors right.
3 tablespoons fresh orange juice (orange liqueur could be substituted)
Clementines, peeled, separated into segments
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.
This is a super decadent dessert cocktail. It has a lot of flavors in it, but they all come together perfectly to make a wonderful wintery cocktail. The original cocktail called for coconut vodka. I searched all over town for it, but the only kind I could find was $30 ciroc. It might be great, but I’m sorry P. Diddy or whatever you are going by these days, that is just too much moola for me. One of the the guys at a grocery store I went to said I should just infuse my own coconut vodka, but that required work. I just wasn’t into that idea. So I just used regular vodka. I used a ratio of 3 ounces vodka to 1 ounce of everything else.
This is a super decadent dessert cocktail. It has a lot of flavors in it, but they all come together perfectly to make a wonderful wintry cocktail. The original cocktail called for coconut vodka. I searched all over town for it, but the only kind I could find was $30 ciroc. It might be great, but I’m sorry P. Diddy or whatever you are going by these days, that is just too much moola for me. One of the the guys at a grocery store I went to said I should just infuse my own coconut vodka, but that required work. I just wasn’t into that idea. So I just used regular vodka. I used a ratio of 3 ounces vodka to 1 ounce of everything else.
This drink doesn’t really have a name. It was created 3 Thanksgivings ago in a kitchen in a student dorm in London.
It was a particularly memorable Thanksgiving. We had a lot of friends on our graduate program from various parts of the globe and not all of them had the opportunity to celebrate the world’s greatest holiday. My friend and fellow American, Lauren, and I were determined to celebrate regardless of London’s numerous attempts to thwart our plans. One meal for nearly 25 people required nearly a month of planning, numerous tube and taxi rides, trips to parts of London we never knew existed before (I swear we ended up in Wales at one point) and even mailing in supplies from the States. Now add on the fact that there is only one kitchen big enough for that many people and it only has one functioning European sized oven (the 2nd oven was replaced the next day… perfect timing by the management) and Lauren and I were both dealing with a lovely case of meningitis. It was pretty epic adventure and it will always remain one of my favorite Thanksgivings.
So, it was under these circumstances that this cocktail came about. It was partially out of necessity and partially out of what we had left on hand. You most definitely need a cocktail after dealing with all that. You might need a cocktail after dealing with family the kitchen all day. I would highly recommend this little concoction, as it turned out perfectly and has become a little Thanksgiving tradition of mine.
1.5 ounce vanilla vodka (or regular vodka for a less sweet version)
1.5 ounce berry juice (like cranberry, raspberry, or even cranberry-raspberry if you’re feeling wild)
champagne/prosecco/any kind of sparkling wine
Pour a shot of vodka and a shot of cranberry juice into a champagne glass and fill glass with champagne. Top with raspberries or cranberries if desired. Serve and enjoy your Thanksgiving!
This is a very enjoyable autumn cocktail. It’s light and fruity, but still satisfying on a cool fall evening. Even though there is a lot of ginger in there, it’s not very overwhelming. I used ginger beer (Reed’s Extra Ginger Brew to be specific) and it came out pretty perfect even though the commenters on the original recipe seemed to have an issue with ginger beer.
Make the ginger syrup: Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from heat and allow to cool to room temperature. Strain out ginger solids and discard, reserving syrup in an airtight container.
Divide chopped pear between two 12 oz. tall glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add ½ oz. ginger syrup and ½ oz. lemon juice to each glass, stir to combine, and finish with ginger ale to top.
So, I’m not too sure when Halloween became such a ‘thing’ in the US. I’m going to say it was when I was somewhere in the wilds of Eastern Europe. Halloween is not a ‘thing’ there. It was nice.
It’s not so much that I dislike Halloween. Trust me, I’m down with just about an excuse to get dressed up and throw a party, but things have gotten out of hand here. It’s more that I don’t really like Halloween being such a ‘thing’. It makes me a bit uncomfortable. The Christmas season is bad enough, Halloween does not need to compete with its own.
I saw my first Halloween ‘card’ on sale back in August. I rolled my eyes so hard it hurt. When the hell did it become a card sending holiday? Cards should be strictly limited to birthdays and only when containing said birthday’s present. Cards are totally unnecessary, especially for Halloween. I was also rather perturbed by discovering that there is such a thing as Halloween lights. For serious? I was also more disturbed by the fact that people buy Halloween lights, but apparently they do.
Why can’t people get way into better holidays? Thanksgiving? 4th of July? Arbor Day? Winston Churchill Day? There are so many other holidays to get behind, people really should expand their options.
All that being said, I decided the best way to deal with this holiday, and any other awkward holiday, is to make a delicious cocktail and just deal with it.
Cut 3 oranges into 1/2-inch wedges; freeze. (Try blood oranges!) In a large pitcher or punch bowl, mix 1 (64 oz.) bottle cranberry juice cocktail, 1 quart chilled orange juice, 1 cup chilled vodka, 1/2 cup triple sec and 3 Tbsp. fresh lime juice. Serve with frozen orange wedges.