Wednesday, August 20, 2008

Loss

Today is a solemn day for my husband’s family. They are mourning the loss of their grandfather, father, great-grandfather and husband – a strong and caring man. They are also celebrating his life, his love, his sense of humor and a legacy that I hope will provide them with some comfort.

My husband is not able to be with his family at the funeral service today, but he was able to share the last few days with his grandfather before he passed and we are so grateful that he had this opportunity.

Tuesday, August 19, 2008

Tasty Tuesday - Asian Chicken Lettuce Wraps

Tonight for dinner my man and I whipped up some lettuce wraps. We used a recipe from America's Test Kitchen's Fast & Fresh Recipe Card Collection, which is basically a cookbook full of pull out recipe cards, as a starting place and of course, tweaked it a bit.

Asian Chicken Lettuce Wraps

1 head iceberg lettuce
3 tbsp hoisin sauce
2 tbsp soy sauce
splash of rice wine vinegar
splash of sesame oil
2 tbsp water
1/2 tsp Sriracha
6 garlic cloves, minced or pressed
1 1/2 tbsp fresh grated ginger
2 tsp + 2 tbsp canola oil
1/2 lb ground chicken
1/2 lb shrimp, chopped fine
1 green bell pepper
1 (8 oz) can water chestnuts, drained and chopped fine
5 scallions, chopped
crispy chow mein noodles (optional)

Wisk together hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and water in a small bowl and set aside. Combine garlic, ginger, and 2 tsp oil in a different small bowl and set aside.

Heat 1 tbsp oil in large non-stick pan or wok over medium-high heat. Cook chicken, stirring to break up chunks, until just cooked through, about 3 minutes. Add minced shrimp, stirring to mix with the chicken and continue cooking 1-2 minutes, until shrimp is opaque. Season with salt & pepper and remove from pan.

Add the remaining tbsp of oil to the pan or wok and add bell pepper, cooking about 1 minute. Add water chestnuts and scallions and continue cooking 2-3 minutes longer, until peppers have softened. Clear a spot in the center of the pan or wok, add the garlic, and cook until fragrant, about 30 seconds. Add cooked chicken/shrimp mix and sauce to pan or wok and cook until sauce has thickened, about 1 minute.

Remove bowl-shaped leaves from the head of lettuce and fill with a spoonful of the mixture. Top with chow mein noodles and Sriracha, both optional, and eat.


Tasty! This was a great, quick weeknight meal that we will definitely make again. I can also easily imagine using this filling with some mu shu pancakes. Unfortunately I wasn't able to snap any pics before this meal disappeared.

Notes for next time: My man thinks there was a flavor element missing but can't put his finger on it. He also things a little peanut topping would be nice.

Monday, August 18, 2008

Coveting

Sexiest phone ever.
Tickets to see Sara Bareilles on 10/14 at the Schnitz.


I'm not entirely sure that I actually covet thee, however . . interesting design. (Image c/o Sundance Catalog)