Asian Lettuce Wraps

 

After a full 30 minutes of tennis with my boyfriend tonight, I thought I should cook something semi healthy so it didn't completely cancel out the 70 calories burned: Lettuce Wraps.

Stuff:

Use whats in your fridge for the veggies, so this is what I used: Spinach, red onion. If you have peppers, broccoli, snow peas, etc would be great too. 

I always keep these ingredients handy: chili garlic sauce, soy sauce, pickled ginger and sesame oil (side note- good edamame recipe: sesame oil, sea salt and chili garlic sauce on cooked edamame, stirred together. Amazing).

Other stuff:

Chicken tenderloins
Romaine lettuce 

1 lime

Chardonnay wine (can't cook without at least one glass)

Grab a wok or a large pan, add red onion and sesame oil and let saute until browned. Add finely chopped chicken. Stir in 2 heaping spoonfuls of chili garlic sauce. Add 6 circles of soy sauce and a splash of ginger juice out of the jar. Fill pot with fresh spinach, cook down until evenly mixed with chicken. Wash and cut romaine lettuce, fill lettuce with chicken mix. Squeeze fresh lime over each wrap, fold like a hotdog not like a hamburger. Enjoy!

FYI keep napkins handy, it drips! But don't worry, only one wok to put in the dishwasher, thank goodness.

Salad: Tuna and Friends

Created a new one pot salad tonight: Tuna and Friends

Stuff:
Spinach and romaine salad
Green onions, entire bunch
1 Green bell pepper chopped
1 can of black eyed peas, drained and rinsed
Gorgonzola cheese
2 cans of albacore tuna
1/2 red onion
2 tablespoons mayo
red wine vinegar
olive oil
Cavenders Seasoning

Grab a large bowl, add in spinach and chopped romaine lettuce, green onion, bell pepper, black eyed peas, Gorgonzola cheese crumbles. 4 dashes Cavender's seasoning, 4 circles of red wine vinegar and 2 circles of olive oil. Stir all together and mix well. Mix tuna with about two tablespoons of mayonnaise, chopped red onion and salt and pepper (sometimes I like to add old bays seasoning). Portion out salad and put tuna on top. Add pepper at the very end, more pepper the better. Bravi!

One Pot

I fell in love with the idea of one pot cooking when I finally reached an age where practicality took the number one seat in the majority of everything I did. This happened when I no longer lived at home where dishes were a fleeting thought. Moms are very good at making the dishes disappear.

I wouldn't call myself a professional chef, but I love the adventure of cooking. For me, following a recipe down to the Tsp takes all the fun out. I like to step into the kitchen and cook on a whim, follow my gut and see if I can manage to create a descent meal without a recipe micromanaging me.

Most importantly, cleaning up after a delicious meal can be a real buzz kill. The more pots used, the worse. Please don't make me stir my eggs in a bowl before dumping them into a pan to scramble anyway. I don't want to have 3 different pans for sauteing the onions, toasting the pine nuts and transferring my stove top macaroni into the oven to get that crispy brown top affect for the last 5 minutes. I understand this could an insulting approach to a professional chef, so please don't take offense. This is for the practical at heart.

My goal is one pot to cook and one pot to clean.