Shrimp and Mushroom Power Bowl

Today's power bowl has tasty protein and vegetables, and whips up in no time. I got the idea to add roasted mushrooms to everyday dishes (like pasta, salads or sandwiches) from a cookbook I was reading this week. I'll let you know my impressions after I try out some of his recipes.

I cooked almost everything you see here in the same pan on the stovetop, including toasting the peanuts, and each separate ingredient only took a few minutes. The mushrooms are a mix of black trumpets, portobellos, and porcinis. I seasoned with garlic and pepper, as well as a splash of ginger soy dressing. So delish!

The taro chips I tossed on a baking sheet in the toaster oven with some olive oil. You have to watch those to make sure they don't burn, but they only take a few minutes as well, if you slice them thinly.

Have a great weekend, friends!

😊❤🍱

Making (Vegetarian) Pad Thai

Pad Thai is a very popular noodle dish and one of the few Thai recipes that can be adjusted nicely to suit those who favor less spicy flavoring. It also has the added benefit of providing a means of offering all kinds of vegetables that kids might not otherwise be likely to eat on their own! You might like to try it with your own kids, or other picky non-veggie eaters. Besides the veggie aspect, the fact that it is a noodle dish makes it a great standard, and one we often turn to in our kitchen. It's quite easy to prepare at home.

First, start with the noodles. You will use rice sticks, the kind which are wide and broad. Soak them first in hot water until they soften, about 20 minutes, and then boil them for 5 more minutes or so until they are just done, but not mushy. You may have to keep watch on them, and taste for done-ness. When they are done, drain and rinse. Let rest in a colander. In the meantime, you can prepare the vegetables: I used bean sprouts, julienned carrots, chopped bok choy, green onion. I don't stick to traditional recipes; it's okay to use whatever vegetables you like. Also, you should use fried tofu, which can be purchased in the refrigerated section of your local Asian grocery.

Chop the tofu into small cubes. Heat the wok or skillet, and saute some chopped garlic in olive oil for a few minutes. Add 3 lightly beaten eggs, and scramble. Then, throw in your chopped veggies, noodles and tofu. Stir fry until everything is heated through. Add a mixture of 1/4C fish sauce (note: there is a vegetarian fish sauce, available at Vietnamese groceries. It does not have the anchovy, but it contains a mixture of soy beans, salt, sugar, water, chili, and citric acid as a preservative since this type isn't fermented), 1/4C lime juice, and 2T sugar (double if necessary). If you like it spicy, you may add crushed red pepper, chili sauce or sriracha -- but in our house we add it after serving, to suit individual varying tastes. Toss in chopped peanuts and green onion.

Now doesn't it look good? You may also serve it with a slice of lime to garnish, and cilantro on the side. Enjoy! Don't forget, pad thai is excellent the next day, and makes a great bento lunch :)