Mushroom Gravy

This gravy is so easy to make. It is perfect over potatoes and roast beef. It also makes a great Salisbury steak sauce. Quick, easy, and flavorful. If I have mushrooms that are going to go bad, I will cook them and freeze them. When I am ready to make this gravy, it's easy to thaw the mushrooms and stir them into the pot.

Freezer tip: The gravy itself freezes well also. Perfect to make ahead. Thaw and heat it up in a pan before serving. 

Quick Garlic Lemon Shrimp Pasta

Just a quick meal I threw together after work. I would have been much faster if I didn't have to peel and devein the shrimp. It was one serving with cooked pasta I had on hand, so use the ratios that make sense for how much shrimp and pasta you have.

Garlic Lemon Shrimp Pasta

Olive oil

1 tablespoon butter

3 garlic cloves, peeled and crushed

Red pepper flakes

Shrimp

Garlic powder

Black pepper 

Lemon Pepper

Cajun seasoning

1 tablespoon butter

Cooked pasta of choice

Baby Kale

Baby spinach

1/2 lemon, zested and juiced

1. Heat in a pan: Olive oil, butter, garlic cloves, red pepper flakes.

2. Sear shrimp that's been seasoned with: garlic powder, black pepper, lemon pepper, and Cajun seasoning. Remove from pan.

2. Add butter, cooked pasta, baby kale, and spinach to the pan. Cook until veggies are wilted. Return shrimp to the pan along with any juices accumulated.

3. Finish with lemon zest, lemon juice, and parsley 

* Parmesan and Reggiano would be a good addition if you're not in a hurry and want to grate them.

Mee Korb

This popped up on my memories so I'm sharing it here.  Hashtags and all.

Used my Philips to make some egg noodles.

For some mee korb. With simple ingredients, no shrimp or Asian veggies; didn't want to go to the store.

Noodle recipe: HERE.

Nest method: HERE. 

#peasblog #eggnoodles #philipspastamaker #laofood #laofoodmovement #noodles #shesgot99problemabuthungryaintone

Vegetable Sheet Lasagna

This is it. This is the post. My usual lasagna with bechamel, ricotta, sauce, meat, and cheeses with the addition of vegetable sheets. Delicious. Enjoy the photos. There are quite a few from different batches.

You can make this vegetarian and not add the meats too, I've done both. Baking some of the veggie sheets half way helps with cooking time.

Tomato Pie

This is a Southern style Tomato Pie. It's simple but it makes for a great lunch or dinner with a side salad. Enjoy those summer tomatoes everyone.

Tomato Pie

3 tomatoes sliced, seeded, salted and strained
1 Pie crust blind baked for 10 minutes at 450 degrees
1/2 onion sliced into thin rings
1/4 cup shredded cheddar cheese
pepper
6 slices cooked bacon,chopped

  Whisk the wet ingredients and spices together-
1/2 teaspoon thyme (or basil)
1/2 teaspoon garlic powder
1/4 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
1/4- 1/2 teaspoon ground mustard
Hot sauce (optional)
3/4 cup mayonnaise
1 egg

1. Rinse the tomatoes with water and pat dry. 
2. Layer the tomato and onion slices evenly into the blind baked pie crust, sprinkling with cheese and bacon after each layer. 
3. Pour the whisked wet ingredients into the pie crust 
4. Bake in a preheated oven at 350* for 30 to 40 min. Place a sheet of foil on top of the top gets too brown at the end. 
5. Cool. Serve room temperature.

Thank you for being here. Have a blessed day.

Red Beans and Rice

I apologize for these photos. They were taken quickly in the evening before dinner. This recipe for Red Beans and Rice is simple. I add carrot but I don't think that's traditional. This may not even be a traditional recipe but it's good. It also freezes well  I like my beans really soft and mashed but they can be left whole.

Vietnamese Rice Paper Egg Rolls- Chả Giò

Vietnamese Rice Paper Egg Rolls, also known as Chả Giò. These egg rolls are wrapped in rice paper wrappers. They are crispy on the outside and the rice paper wrapper is also a little chewy on the inside.  These are great in lettuce wraps, as a side dish, in Vermicelli Noodle Bowls, or as a snack.

Growing up, my parents' very close friends, the Hoang's were like family to us. My "Ma Yoong" who was a wonderful cook, would dip her rice paper in beer. It makes sense that the alcohol evaporates quickly in the hot oil, leaving the egg rolls crispy. I use water with a splash of canned coconut milk and vinegar. Some people use just water. The coconut milk helps them not stick together for me. 

The egg rolls on the top row are made with rice paper wraps after their second fry. The ones in the middle that are golden brown are fried twice with flour spring roll wrappers. The egg rolls in the very bottom row have been fried only once. 

For egg rolls wrapped with the flour spring roll wrappers, you can find that post HERE.

Making sure the veggies are as dry as possible. Squeeze as much liquid out as you can. If the filling is too wet, the water can expand in the fryer, and the egg rolls can split.

I use these Spring Roll plates that are like a flat colander. You can also use a dinner plate. 

The coconut milk really helps with frying in batches; these won't stick together. I just shake the basket after a minute or two.

Egg Rolls (Updated to include rice paper wrappers)

1 bundle of Bean thread/cellophane noodles 

2 pounds ground Pork

2 large carrots

1.5 cups grated taro (optional)

1  medium onion

1 teaspoon onion powder

2 teaspoons garlic powder

2 teaspoons chicken powder

2 teaspoons mushroom powder, unsalted (optional; but very flavorful. I make my own by blending dried mushrooms into a powder)

3 tablespoons oyster sauce

2 eggs

1/3 cup black fungus, soaked in water until soft

1.5 teaspoons Black or white pepper, ground

Rice paper wrappers (see picture)

To dip the rice paper wrappers: 

Warm water in a shallow plate like a pie plate

2 tablespoons of canned coconut milk (optional; this helps the wrappers to not stick)

1 tablespoon white vinegar (optional)

Oil for frying

1. Soak cellophane noodles in warm water until they are pliable. Then drain very well and cut into approximately one-inch pieces. 
2. Drain and rinse black fungus, if using. Slice.
3. Peel the onion and carrots. Grate them. Then squeeze out as much liquid as you can from them.
4. Place all the ingredients into a bowl. Mix to combine ingredients.
5. Dip one rice paper wrapper into the water mixture. Just a quick dip. Place on a plate. 
6.  Place about 1-1.5 tablespoons of filling on a wrapper.  
7. Starting from the bottom, roll up once, covering the filling with the wrapper.
8. Fold the two horizontal sides of the wrapper over the egg roll.
9. Then keep rolling up.
10. Roll the wrapper up and make sure it's sealed. I do two plates at a time. I dip one piece of rice paper and place it on each plate. I wrap one egg roll, dip the next wrapper and place it on the plate so it can soften while I wrap the egg roll on the second plate. 
11. Fry them in hot oil (320*F ) for 5 minutes. Remove from oil and continue frying the rest of the egg rolls. Then turn the oil up to 375*-390* and fry them for another 4 minutes until they are cooked through. Frying them twice makes them extra crispy. If frying in a basket in bigger batches, shake the basket after a couple of minutes to check if there's enough room in your basket to make sure the oil can fry the egg rolls on all sides.
12. Place cooked egg rolls on a cooling rack to drain oil and they stay crispy.

Serve with your favorite sauces, or slice and wrap these up in lettuce with herbs, vegetables, and rice noodles as shown.

• There are so many ways to wrap an egg roll; just make sure it's fairly tight and they are about the same size for even cooking.
• These freeze well with the rice paper wrapper but they need to be fried before freezing. 
• Filling- you can add chicken, ground turkey, shrimp, tofu, shredded cabbage, bean sprouts, green onion, etc to this filling. Add what you like.
• These heat up well in an air fryer. 
• Two types of wrappers:
  
  
  
   

  

  
  

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Crispy Pork Belly Vermicelli Salad

 

The Crunchy Pork Belly method can be found HERE.

The dressing recipe is here. Just dilute a bit and add more sugar if you prefer a sweeter dressing.

Give Peas A Chance Lao style Papaya Salad (Thum Mak Houng)

 

Updating my Thum Mak Houng post here on Give Peas A Chance since my last one is from I don't know before 2010 I think? Doesn't matter. This is how I personally make my Lao Green Papaya salad, also known as Thum Mak Houng. Thai call this Som Thum and they make theirs sweeter, without the pa deak, and they add peanuts. I prefer the Lao version. 

Peaseats: Gumbo

I love a bowl of Gumbo with potato salad and pickled okra, or just by itself. I know people also love it with rice, both potato salad and rice, or with neither.  However you like to dress up your bowl this recipe has not failed me. 

If you like Gumbo I hope you'll give this recipe a try. 

Pasta al Limone (With Shrimp)

This pasta dish is creamy and flavorful. The ingredients are simple and easy to find many times I already have them on hand. It's not a difficult dish to make but it is so good. perfect quick weeknight meal.

Japchae

Japchae is an easy noodle dish to make and it travels well. This is vegetarian, if you don't garnish with the egg it can be served as a vegan dish. The ingredients are fairly simple and can be found at major grocery stores or the Asian market. If you can't find the noodles however you can still make this, use a thicker rice noodle or soba. The sauce is the perfect marinade for the tofu recipe at the bottom of this post also. It's also great for chicken, beef, or pork.

Yorkshire Pudding (Sous Vide Bone-in Rib Roast)

Yorkshire Pudding. I have made these before. I haven't updated though that I love the combination of both ghee and drippings the most in these. They are so flavorful and I wouldn't make them any other way. You can, however, use either or as far as ghee and fat drippings. But both make such a great combination. 

I am also including my sous vide method for a bone-in rib roast (Prime Rib depending on the grade you have purchased.) It really is a foolproof method to cook the roast to get it cooked to your likeness all the way through.

Potato and Cheese Pierogi

 Pierogi time. I decided to make some Pierogi with the kids. These are savory ones with a simple potato and cheese filling. I know that some Pierogi have a sweet filling. I have never tried the sweet ones. I've only had potato and cheese ones,  some with potato, cheese, and jalapeno, and I think spinach, potato, and cheese. These are essentially dumplings that are boiled then pan fried in butter. I serve them with sour cream, sometimes with sour cream, caramelized onion, and chopped bacon on top. Right now we're sheltering in place so ingredients are minimal.

Chicken and Gnocchi Soup

This soup is a big hit with my kids! I'm so glad because it's easy to make. The fresh rosemary is so fragrant. I use store bought gnocchi for a quick meal. I've added a note at the bottom to make this without the cream. Both versions are wonderful. You can even make the soup with leftover baked chicken which is easy peasy. We love kale but if you prefer spinach that can be used also. It's a great weeknight dinner and I make extra for lunches the next day. Just heat it up and put them in a container for school.

Butter Chicken (Butter Shrimp)

This is a quick and easy version of Butter Chicken that doesn't skimp on flavor. It's great for those busy weeknights. I marinate the chicken the night before. I've also prepared the shallots, garlic, and ginger in a small container. Pour a tiny bit of olive oil cover it and keep it in the refrigerator until you're ready for it. My kids have prepped this for me. It's so easy.

We like this served over rice or with Naan bread or Pita bread. Any of those are perfect for soaking up the sauce in this dish.

 You can also make this with shrimp. The only thing with shrimp is you need to make the sauce first in the pressure cooker, I use an Instant Pot. Then stir the marinated shrimp into the cooked sauce, and let it simmer on saute mode until the shrimp is cooked. 

Baked Chile Rellenos Casserole

Chile Rellenos are one of my favorite foods. Has to be without meat. Made with roasted Hatch Green Chile, or Poblano peppers. Definitely NOT made with bell peppers. There's no spice in them and I like spice. I've had them with all three peppers, Hatch, Poblano, and bell pepper at restaurants. Some stuffed with meat (the later two). Some with sauce, some without. SO many different variations. I prefer the New Mexican version.

Chicken Spinach Lasagna

It's been a long time since I've blogged! We've relocated to Texas and have been here since July. Still trying to get into the swing of things around here. The kids have started school and seem to be thriving. I'm so thankful! They had a very short summer due to getting out of school later than Texas schools do. We took our time getting down here and lived in a hotel for a bit until we found a house. We sold our house in the DC area and other than the kitchen with it's ample counter space and my range I don't actually miss cleaning that huge house too much. I do miss having ovens that don't heat up the house, high BTU's and water that doesn't take 10 minutes to come to a boil a WHOLE lot.

Birds Nest Crispy Noodles

Isn't this a cute dish for Spring or even Easter for something non traditional? The little quail eggs in a nest made from Chinese egg noodles. I made these egg nest noodles like my Mee Korb, or Chinese Double Pan Fried Noodles dish. This is still a family favorite here. For the Egg Noodles I used this recipe posted HERE, but you can also purchase fresh Chinese egg noddles for this.

Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.