listening to: health :: in heat/die slow
my slacking this time is completely warranted as i have moved now for the 3rd time in 3 years. hopefully, i like this place enough this time to not move next year around this time. anyways, with that said, get read to see a new background in the dish pictures. my means are a little bit antiquated, but i think that it actually makes for a home-ier feel to everything. while i've been unpacking, i've been trying to find some decent with a garlic tinge to it. as always, i've altered something that i found with my own bit of culinary flair.| Ingredients: angel hair pasta 1 sm can, sliced olives red bell pepper, sliced orange bell pepper, sliced 4 large garlic cloves, minced 1 in. ginger, minced 2 tbsp, margarine 2 tsp, ground fennel 2 tsp, ground coriander | salt, pinches 2 tsp, olive oil 1 lb cooked med. shrimp, peeled 2.5 tbsp corn starch 4 tbsp, cold water 1/2 can chicken broth 1 cup, fresh parsley, chopped 1 cup, fresh basil, chopped 3 tsp, lemon juice chili powder, pinch |
Preparation:
- in large pot, add 12 cups of water and olive oil and bring to a bowl on med-high heat
- add noodles and reduce heat to medium
- in medium pan, heat margarine and add ginger, garlic, coriander and fennel on medium heat; stir for 2-3 mins
- add in peppers, olives, broth and half the amounts of parsley and basil; continue stirring
- in small bowl, mix up corn starch and water until smooth and add in to pan
- reduce heat to medium-low and add in shrimp, salt, chili powder and lemon juice; stir
- remove heat and add rest of parsley and basil
- drain pasta, serve portion and add shrimp mixture over top
