Monday, July 30, 2012

Shrimp Tacos

I get tired of eating chicken all the time. Enter shrimp, or prawns, as the Aussies call them.

1 lb of shrimp, peeled and deveined
6 oz Greek yogurt
1/4 cup chopped cilantro
2 tbsp lime juice
1/2 tsp cayenne pepper
1/2 a head of cabbage, thinly sliced
8 corn tortillas
4 tsp extra virgin olive oil
salt and pepper to taste
fancy iPad photography

Mix yogurt, cayenne, lime juice, cilantro, and salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium nonstick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds making bite size pieces. Saute in two teaspoons of olive oil and season with salt and pepper over medium heat just until done. Heat tortillas over medium heat in a dry skillet until warm. Make your tacos by placing a scoop of cabbage on the warmed tortilla, then top with shrimp and cilantro sauce. 
Shrimp Tacos2
legit food photography found here

E: 9
A: 8 - fresh ingredients? trip to the grocery store.
T: 9
HH: 8 - we both agreed the cabbage was not our favorite and the cayenne pepper was a bit much (maybe substituting with cumin next round)

Tuesday, July 24, 2012

Nutella Cookie Cups

I've heard of Nutella, but never tried it until we moved to Australia. At our supermarket, Nutella is on the shelf right beside Vegemite. This is the perfect representation of Heather and Eliott. He loves the salty and I love the sweet.

1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees F. Grease a mini muffin tin. Cream butter, white sugar, and brown sugar in bowl until light and smooth. Beat in eggs and vanilla. Gradually add flour, salt, and baking soda until everything is mixed. Roll dough into balls that are 1.5 inches thick. Pop them in the mini muffin tin and bake for 10-12 minutes until golden brown. Remove from the oven and let sit for about 2 minutes. Make wells for the Nutella using a spoon or 1/4 measuring cup. Add 1 tbsp of Nutella into each cup; feel free to swirl the Nutella around once it melts a little. Let cool for 15-20 minutes. Each time we ate them, we microwaved the cookie for a few seconds to melt the Nutella.

E: 9
A: 9
T: 8
HH: 8
Recipe inspiration found here.

Sunday, July 15, 2012

Chicken Noodle Soup

I've been sick all week and I searched high and low for medicine that would make me feel better. I didn't find it on the medicine aisle, but this pot of Chicken Noodle Soup did the trick.
2 tbsp olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb carrots
2 chicken breasts
1 tsp dried basil
1 tbsp dried parsley
1/2 tsp dried thyme
10-15 cranks cracked pepper
1 tbsp salt
6 oz egg noodles
1 lb potatoes
Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with olive oil for 3 minutes. Add the carrots and potatoes to the pot and continue to saute. Add the chicken to the pot along with the basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. After an hour of simmering, remove the chicken from the pot. Using two forks shred the chicken. Season the broth with salt. Add the noodles to the pot, turn the heat up to high and boil the noodles until tender. Return the shredded chicken to the pot, add two more cups of water. Taste the season again with salt if needed. 

E: 9
A: 9
T: 7 - I didn't like simmering for an hour
HH: 9 - He was definitely a fan of a hearty soup during Sydney winter

Original recipe from this awesome website, Budget Bytes

Sunday, July 8, 2012

Stuffed Bell Peppers

As soon as our winter came, I found myself searching for recipes that involved the oven. I'm happy to stand in the kitchen making dinner with a preheated oven. I like to pretend I have a fireplace. This recipe for Southwestern Stuffed Peppers is tasty, but be sure and add some more spices of your choice. 

1 lb ground beef
1/4 cup chopped onion
1 package (1.25 oz) taco seasoning mix
1 egg, beaten
2 cups cooked Spanish rice
4 green bell peppers
19 oz can diced tomatoes
16 oz jar salsa
shredded cheddar cheese
sour cream

Combine beef, onion, seasoning mix, and egg in a large bowl. Add cooked rice and mix well. Cut peppers in half lengthwise, remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 13x9 inch baking dish. The liquid from the tomatoes will reduce during cooking, so if you like sauce, then add 1 cup of water. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers. Top each pepper with salsa. Bake in preheated 375 degree oven for 45 minutes or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven until the cheese melts. Serve with sour cream and additional salsa.

E: 8
A: 9
T: 8
HH: 8 - we agreed this recipe needed more spices (cumin, salt, garlic)

Recipe adapted from

Monday, July 2, 2012

Vegetable & Lamb Curry

You just can't go wrong with curry. Tons of meat. Tons of veg. Tons of flavor.
Ingredients: recipe adapted from this Vegetable & Lamb Curry
30g butter
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1/4 cup red curry paste
1 sweet potato, chopped
1 potato, chopped
400g can tomatoes
400ml can coconut cream
3 cups roughly chopped roast lamb
100g green beans, trimmed, halved

Heat butter and oil together in a large saucepan on high. Saute onion and garlic for 1-2 minutes. Stir in red curry paste, cook for 1 minute until aromatic. Add both potatoes and cook, stirring, for 1-2 minutes. Mix in tomatoes and coconut cream. Simmer for 15-20 minutes, until vegetables are tender. Stir in lamb and green beans. Reduce heat to low and simmer for 2-3 minutes to heat through. 

E: 8
A: 9
T: 8
HH: 7 - he liked it, but I wasn't a huge fan of the lamb