Happy End-of-December everyone! It's good to be back. Over the last two months (or so) I've just been
itching to write, bake, cook, etc. everyday, so you can see the overwhelming amount of self-control that was required. But don't be mistaken! I wasn't taking a vacation - in fact, what I was doing was quite the opposite...that is, throwing myself into a marathon of studies that culminated in three, [fate-determining] hours approximately three weeks ago.
HINT:
That's right. About two months ago, I decided to write the December 2012 LSAT. So until the morning of Saturday, December 1st, every minute of my out of class/rehearsal/research/work/church/family time has been dedicated to "playing" hundreds of logic games, breaking down argument structures, and reading endless passages on the world's most obscure topics. [Btw, if you're thinking:
LAW SCHOOL...?? WHAT?? Since when?? Rest assured, all will be explained in due time. My scores won't be out for another two weeks or so, but I actually have other life plans for the year of 2013. Like I said, all in due time. ;)]
Since I have now officially entered my last winter break for undergrad, I'm excited to finally get the opportunity to
rest. Transitioning into a "less stressful" time period is as hard as I thought it would be, but I am striving to make rest and relaxation a top priority. I actually went for an hour long, deep tissue massage this morning - kudos for a successful "me" time! [courtesy of a Groupon I bought over the summer] Over the last month I've received so many emails for giveaways and product reviews, and I can't wait to share them with you all in the new year. Not to mention, the holiday season has already called upon a furious level of baking and cooking; a surefire way to generate new recipes, wouldn't you agree?
Unfortunately, my beloved Nikon is a 3-hour drive away from my current location, and I have no way of acquiring it until the start of 2013. However, in anticipation of the waves of nostalgia sure to occupy my attention through the coming weeks, I plan to close off 2012 with just a few recipe roundups and a promise for a rather exciting new year. To start, I'd like to say a quick thank you to everyone who supported me during Nasoya's Pasta Zero Pinterest Promotion! Although my entry didn't win (or even come close lol), I truly appreciated the opportunity to rise to the challenge and create something a bit outside of my comfort zone. If you didn't see the tab while it was up, the full post has been copied and pasted below.
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For those who read my
latest blog post, I sincerely apologize for any confusion this page may create.
Last month I was contacted by Nasoya to participate in a
Pasta Zero Pinterest Promotion. After making the necessary preparations to create my dish, I realized that the pinning would begin throughout the month of November. So in order
not to contradict my original statement, this page will host all Nasoya related material until the contest is over. Seeing as how I don't post very many savory dishes, this also seemed like the perfect opportunity to add some variety into my repertoire!
Here's part of the email I received, with the contest rules:
Nasoya would love for you to submit your favorite Pasta Zero recipe (either one you’ve created or fancied up from the Nasoya website) to its Pinterest page...Your recipe, along with those from a few other bloggers, will be included on the board for Nasoya fans to repin, like and comment.
After a week of having the recipes up, whichever blogger’s recipe has the most likes, repins and comments wins a sweet giveaway package for their readers including a $250 gift card, 10 coupons for free Nasoya product and a Nasoya apron.
My entry: Pan-seared Ginger Sesame Salmon over a bed of Nasoya Fettucine noodles, stir-fried with a plethora of veggie perfection.
So yes, if you LIKE, REPIN, and COMMENT on my entry, you could be the winner of that sweet giveaway package!
The title is relatively straightforward, but the flavors are absolutely
extraordinary.
Growing up, I loved eating anything carb-related. From pasta to pizza to my grandma's homemade steamed buns; I felt that if it was possible for man to live off bread alone, I would be the one to prove it (hehe Biblical pun anyone..? No..?). When I started to recognize the importance of variety in one's diet, I struggled with the thought of "giving up" certain foods for the rest of my life. I struggled with understanding what moderation and portion control mean to me personally, and until I reached that turning point, I categorized every food as "good" or "bad." Pasta, of course, fell into the "bad" category, so never did dare to eat it again. I think it's safe to say that my mentality was similar to many others, having combined a small amount of information with a majority of societal and personal assumptions to make such influential determinations about my body. With conflicting feelings of anger (towards "skinny" people), pride (since there were always "fatter" people), and discontent (with myself), I was a giant ball of emotions - to say the least. There was happiness in my daily life, but those moments were few and far between.
Thankfully, I have a healthier outlook now. And even though I can honestly say it's been nearly a year since I last ate "actual pasta," I understand that it's the ingredients themselves that can make a healthy dish, not the name.
It
looks like pasta... it
feels like pasta.. but it's not..?!
As some of you might know, one of the major influences on my cooking is of course, my family. Growing up I learned that ginger, garlic, and green onion is one of the holy "trinities" of Chinese culinary culture. Another trinity is the combination of soy sauce, sesame oil, and vinegar (usually a very strong, black vinegar). Mix the two (or six, rather) together and you're set. The side cucumber salad is not only a staple in my home, but it adds an extra layer of freshness and texture. *sigh*.. My grandparents would be so proud ^_^
I'll be sure to publish a full length review once I'm back from my break. But for now, please enjoy the clean, simple flavors of this dish by following the recipe below (and please remember to repin!!!):
Pan-seared Ginger-sesame Salmon with Nasoya Pasta Zero Veggie Stir-fry
Makes 1 Large Serving
Ingredients
- 1 pkg. Nasoya Pasta Zero Fettuccine Noodles
- 5 oz. Salmon Fillet
- 4 Large Cloves Fresh Garlic, chopped
- 1-2 Tbsp. Chopped Fresh Ginger
- 1 stalk Fresh Green Onion, divided (slice the green in equal sizes, then split the white base lengthwise and julienned)
- 1 Tbsp. Low Sodium Soy Sauce
- 2 tsp. Soy Sauce Paste
- 4-6 tsp. 100% Sesame Oil (Tahini could be a great creamy substitute. Just sub canola oil for the salmon and add 1T Tahini to the noodles during the stir-fry)
- 1/3 c. Frozen "Stir-fry" Veggies (I used a combo of snow peas, water chesnuts, carrots)
- 5 Dried Shiitake Mushrooms, rinsed clean and reconstituted in 1/3 c. Hot Water for at least 10 mins. (save the liquid!!!)
- 2-3 tsp. Chili Powder
- 1-2 tsp. Ginger Powder
- 1-2 tsp. Chinese 5-spice Powder
- Squeeze of Lemon, to taste
- Sesame Seeds (for garnish)
- Salt and Pepper
Instructions
- Before you begin, make sure the ginger, garlic, and green onion is chopped and that the salmon is prepped and patted dry. You don't want to work with soggy fish!
- Cut open the Pasta Zero package. You'll smell an "earthy" scent... don't worry. It will disappear once you rinse the noodles, but make sure you spend a good 3-5 or so to make sure the smell is completely gone. Drain well, heat in a nonstick pan over medium high heat until dry, then set aside.
- Season both sides of your fish with salt and pepper, then sprinkle half of the chili powder, ginger powder, and Chinese 5-spice powder to each side. Rub the spices into the fish with 1-2 tsp. of the sesame oil.
- Reheat your pan over medium high heat and sear the salmon until browned, about 4-5 minutes on the first side. Flip to the 2nd side, and add in the ginger, garlic, and green onion.
- Meanwhile, remove the shiitake mushrooms from the water and squeeze out any remaining liquid. Chop and set aside. Pour the leftover broth into the pan with the salmon and continue cooking until the salmon is done, another 3-4 minutes. Remove the salmon (only) from the pan when done.
- In the same pan, stir fry the vegetables with the Pasta Zero noodles with the low-sodium soy sauce, soy sauce paste, and Chinese black vinegar.
- Assemble and garnish with sesame seeds and a squeeze of lemon!
(This one's my favorite pic hehe)
Since some of the steps may be a bit confusing, here are some pictures for guidance.
Dry Shiitake Mushrooms:
Reconstituted in 1/3 c. hot water (cover for best results). The liquid will turn a darker brown
Rinse the noodles and drain:
Heating the noodles until dry (Step 2)
Salmon, first side. (Step 4)
Second side (Step 4)
Adding in the broth! (Step 5)
Stir-fry time! Pre-noodles, that is.
Add in the noodles and stir-fry until fully incorporated (Step 6)
Chinese Cucumber Salad
Makes 1 serving
Ingredients
- 1/2 Large English Cucumber (I prefer these for their crisp texture but you can use your favorite kind!)
- 2 tsp. Low-Sodium Soy Sauce
- 1 tsp. 100% Sesame Oil
- 2 tsp. Chinese Black Vinegar
- 1 tsp. Chopped Fresh Garlic
- 1 tsp. Chopped Fresh Ginger (this will depend on if you like eating raw ginger. Feel free to omit if you're not in the same boat.)
- Sesame Seeds (for garnish)
- Freshly cracked Pepper
Instructions
- Chop the cucumber and combine with all other ingredients. Season with freshly cracked pepper and garnish with sesame seeds. [Optional: Toast the sesame seeds for an extra layer of flavor.]
- Allow to marinate for at least 5 minutes before enjoying :)
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It's freezing here on the East Coast and the wind is nearly ripping the flesh off my bones! >_< Stay warm this weekend, everyone!
