Kung Pao Shrimp the stupid easy way

Ok, I'm a guai lo, and damn proud of it.  I'm not much of a sauce maker and am in ABSOLUTE heaven with the introduction of the Panda Express Sauces at my local grocery store.  Gone are the days of the over salty sauces, sauces that didn't thicken right or were too bland as I was to light on the soy.  Yahoo!

The hardest part of this recipe is cleaning the shrimp.  I use the large 16/20 shrimp as I think they have a sweeter less fishy taste than the smaller salad sizes. They also are way easy to clean and get rid of that nasty "vein" which we really know is its poop tract.  Yuck and tastes bad too.

The remainder of this recipe is simple chopping and measuring.  Stupid easy.

Kung Pao Shrimp

• 2 lbs raw shrimp
• 1 red bell pepper -  1" dice
• 1 small onion - 1 inch dice
• 1 T minced fresh ginger
• 1 T toasted sesame oil
• 2 T vegetable oil
• 3/4 c Panda Express Kung Pao Sauce

Heat wok over high heat.  Add oils and heat until shimmering.  Add bell pepper, onion and ginger. Stir fry for 2-3 minutes.  Add shrimp. Stir fry for 3-4 minutes until just turned opaque and pink.  Reduce heat to low, pour in the Kung Pao Sauce.  Stir until evenly coated and it starts to bubble.  Serve hot over cooked rice.

Butternut and Red Pepper Soup

In continuance of my living in a healthier way goal for the New Year here is another version of my tried and true Butternut Squash soup. Just enough zing and extra sweetness to make this variation stand on its own as its own recipe. This is one that tastes as good if not a bit better on the second day.

After a whiz in the blender there isn't much left to do with this soup except bring to a simmer and let it cook away for another 10-15 minutes or so to let the flavors really blend together. Swapping out vegetable stock for the chicken broth would also turn this into a "vegan delight". You would never know from its creamy texture that it is in fact lacking cream which makes this a very heart healthy soup and great for any reduced calorie dieting. Adding in a salad and some garlic bread rounds out the soup to be a complete meal.

The secret if there is one is allowing the onions and red pepper to caramelize together so you get the full sweetness off of both to stand out in the soup without the raw onion or pepper bite. It takes a good 10-15 minutes over med-low heat to achieve the caramelization but it is worth it in the final product.

Butternut and Red Pepper Soup

• 1 medium butternut squash - large dice
• 1 yellow onion coarse diced
• 1 red bell pepper coarse diced
• Extra virgin olive oil
• salt and pepper to taste
• 1/4 t ground ginger
• 1/4 t cayenne pepper
• 2 14oz cans chicken broth

In microwave safe dish with a lid add the butternut squash and micro cook 15 minutes or until the squash is soft. (I use a 1200 watt nuker so you will need to adjust time to match your machine).

Place onions and bell pepper in large stock pot with just enough evoo to coat the bottom of the pan. Add about 1/4 t salt and cook slowly, stirring often until caramelized about 10-15 minutes.

Add the onion and bell pepper with about 1/3 of the cooked squash with 1 can chicken broth and blend until pureed. Add to stock pot. Repeat with remaining squash and can of broth. Add ginger and cayenne pepper. Check seasoning and add salt and pepper to taste. Heat to a simmer and cook for 15 minutes to warm soup through and meld the flavors. Serve hot as an appetizer or with bread and salad for a full meal.

Sweet n' Savory Hot Pickles

I'm not sure where it came about that I liked pickles. I can't remember even what age I started eating them.  To this day my kids won't touch pickles.  I love 'em, dill, sweet, sour, hot and it doesn't even matter what the veg is in there with the cucumbers.  For me its all good.

I do remember my Grandma Jasovec made all sorts of cucumbers.  The one that stands out in my mind the most are the "watermelon pickles" she made every summer.  The rinds were saved and trimmed then canned in a sweet clovey brine that I just loved.

I do remember my Mom's friend Kay Ropelle used to have tons of cucumbers and every summer they would spend a couple of days slicing them with onions and stuff for "Bread and Butter" pickles, but damn that is a  lot of work and the store bought are just as good.

I got a wild hair a couple of years ago for fresh dill pickles and decided to learn how to make them.  I can't even say for certain where I got the bright idea to steer off the recipe and add a jalapeno or two every jar to make them "hot dill pickles" but I did it anyway.  Seemed like a good idea at the time.  Turned out nicely if I say so myself.

This recipe takes some inspiration from the Watermelon pickle and the hot dill pickle.  Don't let the name fool you, the heat is extremely subtle, more of a slight warmth and tingle in your mouth.  The clove and other spices are subtle against the very light sweetness.  What you get is the veg flavors coming through with the rest just a nice back ground.  Tried them at breakfast and could have had the whole jar.  I think I did pretty good on this one.

Sweet n' Savory Hot Pickles

• 36-40 small cucumbers
  
• 1/2 non-iodized salt
  
• 2-3 cups ice cubes
  
• 6-8 1/2 pint canning jars with lids. - washed and sterilized.
  

Brine

• 3 c water
  
• 2 c vinegar
  
• 1/4 c salt
  
• 1/2 c sugar
  
• 2 T Pickling spices
  
• 1 t celery seed
  
• 1 t red pepper flakes
  

Remaining pickle items

• 1 1/2 large red bell peppers
  
• 1 large yellow onion
  
• mustard seed
  
• whole cloves
  

Trim cucumbers at least 1/4" from each end so they fit into jars within approx 1/2" of the jar top.  Slice cukes in half lengthwise.  Layer 1/2 cukes in colander and cover with half of the salt.  Repeat.  Place colander in a larger bowl. Layer with ice, cover entire package with aluminum foil.  Refrigerate over night (at least 12 hours).

At end of the refrigeration period rinse cukes well.  Leave in colander. Put a plate on top of the rinsed and layered cucumbers.  Add a weight such as a large bowl of water or a brick on top of the plate.  Let it drain and squeeze out the water for 1/2 hour.

Combine brine ingredients in a non-reactive pan and bring to a boil.  Simmer covered 15 minutes.

While brine is simmering prepare the remaining pickling items. Trim ends of the bell peppers to fit into jars within approx 1/2" of the jar top.  Cut it into 1/4" inch strips. Remove paper from onion.  Trim off enough of the blossom end to fit into jars within approx 1/2" of the jar top.  Cut just enough for the root end to remove roots but leave enough so onion won't fall apart when cut into wedges. Cut onion into 1/2-3/4" wide wedges (about 16 wedges.

Divide cukes, pepper and onions to fit into the jars.  Bundle loosely in your hand and pack into the jars.  To each jar add 3 cloves whole cloves and 1 teaspoon mustard seed.  Ladle the hot brine into each jar.  (You will pick up some of the pickling spices which is fine, just be careful to not overload the jars with that mix).  The brine needs to be added until the veggies are just covered and within 1/2" of the top of the jar.  Clean rims and add the lids and seal tightly.

Bring large pot of water with canning rack to a boil. Process the jars in a hot water bath up to about 1/4/1/2 inch of the top.  When water is back to a gentle boil start timer for a 10 minute water processing.  At end of time remove jars, wipe down and re-tighten each of the rings.  Cool at room temperature and allow them to sit 1 week before using to allow all flavors to meld and pickling to be completed.

It pays to be uniform length in advance and have it all set mis en place ready to pack the jars.  The prep goes fast and can be done while the brine simmers.

Pack the jars tight enough so they don't float and wiggle about, but not so tight that the brine can't get into and around all of the vegies.

Bring the water for the bath to within 1/2 inch of the top.  Just at the level of the band is perfect. Boil gently so the jars don't bounce on the rack or into each other.  There is nothing worse than a jar hitting another and it all breaking making a giant mess in the canning pot.

Of course the absolute hardest part is waiting for the pickles to sit a week before sampling.