Shrimp Scampi

I think next week is looking rather promising for me. On Monday, my Starbucks is holding a meeting for our new merchandise, and I will receive a gift card to Trader Joes as a reward for being positively mentioned in the customer surveys three months in a row. Spiffy! I do love me my Trader Joes. Thursday I have an orthodontist appointment. They say my teeth are looking very good. And on Friday The Watchmen is coming out! I am VERY excited for that movie.

Remember back when I said I only managed to make 2lbs of shrimp for the honey walnut prawns? This is what my roommate and I did with the remaining 2 lbs.

(My roommate and our shrimp scampi!)

Shrimp Scampi with Pasta and Green Beans

1 pound linguini (you can use whatever noodles are in the house)
4 tablespoons butter
4 tablespoons olive oil
1 large shallot, finely diced (I used an onion)
5 cloves garlic, sliced (5 cloves!?!? That’s how you know it’s going to be good)
Pinch red pepper flakes, optional
20 large shrimp (or about 1 pound) peeled and deveined
Salt and pepper to taste
½ cup dry white wine
1 lemon juiced
¼ cup finely chopped parsley leaves (I used dried parsley)

Stand facing the stove...bring large pot of lightly salted water to a boil and cook pasta as directions indicate on box.

Meanwhile, in a large skillet melt 2 tbsp. butter and 2 tbsp olive oil over medium-high heat. Saute onions/shallots, garlic, and red pepper flakes (if using) until onions are translucent (about 3-4 minutes).

Season shrimp with salt and pepper before adding to the pan. Cook until they turn pink (about 2-3 minutes). Remove shrimp from pan.

Did you Know? Shrimp, as well as other crustaceans, make their shells mostly out of the organic matter chitin (KITE-in) - a network of molecules that are something of a hybrid between carbohydrates and proteins. Shrimp do not contain calcium minerals between chitin fibers and therefore have a thinner, more transparent cuticle than larger crustaceans like crabs.

Add wine and lemon juice and bring to a boil. Add remaining butter and oil. When the butter melts return the shrimp to the pan, and add the parsley and cooked pasta. Stir well. Add any additional salt or pepper to taste. Serve warm! If you're feeling special add some lemon zest!


Mmmmmm, SOO good.

Using what was left of the sauce in the pan, I sauteed some green beans and added salt and pepper. Tasty!

Simple Coconut Macaroons

When I cook, I rarely know what I am doing. That is why I am truly grateful to have guinea pigs roommates who are always willing to sample my food. If they don't die I know it's safe to eat and bring into work to share.

I know that some of my readers are college students, and as a poor, starving college student myself I understand the difficulty in finding quick, easy recipes to prepare. I also understand that although it is best to eat healthy, occasionally one needs a little dessert in their diet. This is extremely simple and utterly delicious!

Coconut Macaroons

1 pkg. (14oz) or 5 1/3 cups flaked coconut
1 can (14oz) sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract

I used sweetened coconut flakes so if you do not have vanilla or almond extract lying around the house, it might be okay to do without them as your end product will still be tasty.

Did you know? The intoxicating aroma of vanilla extract is due to the chemical vanillin. However, the harsh, biting flavor is due to its 35% ethyl alcohol content.

Preheat oven to 350 degrees F. Foil line and grease cookie sheet. Combine and mix all ingredients in a large bowl. Drop around a tablespoon full onto prepared baking sheet. Bake 10 - 14 minutes or until lightly browned around the edges. Remove to cool on wire racks.

If you want to get fancy or you like chocolate, you can melt semi-sweet chocolate and either dip macaroons into it or drizzle some melted chocolate over them.

I Can't Think of A Title & Fish

On a completely random note that has absolutely nothing to do with me, my work ethic, how I do homework, or how I approach my studies, I would like to impart some of my wisdom to my readers:

Do NOT save a 16-page research paper until the last day.

With that being said, I kicked out a pretty awesome 16-page research paper the other day...

On to some food. Your brain needs fuel, you know. And by fuel, I mean food.

A friend of mine called me the other day and asked if I would cover his shift at Starbucks. Now, because I am such a generous, giving individual I said yes. That and I had nothing else to do on Valentine's day. Unlike my normal four hour shifts however, this was 5+ hours. Holy moly mackerel-y! Not sure I could handle it, but after giving myself a pep talk I was nearly damn ready to take on an 8-hour shift! ... okay, I lie. I hate 8-hour shifts. Where was I going with this? Oh, right. Anywho, according to the law I am required to take a 30-minute meal before the five hour mark. So with two hours before I had to head into work, I started scouring the kitchen for food to make. After turning the freezer inside out I realized I did not have any chicken breasts. Devastated, I contemplated bringing nothing in at all. This was briefly considered because I know very well I can barely get through my 4-hour shifts without becoming completely famished. I knew if I tried to do that for an extra hour I would lose it and devour the entire pastry case at work. And sadly I don't have enough money to pay for all those pastries. I morosely peered into my pantry - (on the note of staring into the pantry, I am going to digress. Do any of you ever look into your refrigerator, pantry or cabinets for minutes on end hoping something delicious will materialize right before your eyes? And when nothing shows up in the fridge, you wander over to the pantry and gaze in there longingly for something else? And when nothing shows up there you hold out hope there's something in the cabinets. Nope, nothing. So for some reason you go back to the fridge thinking there was something you missed in the first place? Once again... nothing, so you systematically go through the kitchen and check everything all over again? And this entire time your roommates are watching you wondering what the hell you're doing letting all the cold air out of the fridge? Anyone??? Or is that just me?) - and considered making a measly peanut butter and jelly sandwich. Then I realized that a long time ago my mom gave me a package of tilapia fillets! And for a very long time I had every intention of doing something with them. Good thing I never acted on those intentions because otherwise I wouldn't be able to show you this!

Tilapia With Tomato Sauce

(original recipe stolen from SimplyRecipes)

1 Tbsp olive oil
1 small onion, cut into thin wedges (Psh, small onions? Never heard of those. I like onions. Add more.)
1 clove garlic, minced (One thing you'll learn about me - I like onions and garlic. ADD MORE!)
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper (or from the pepper shaker on the kitchen table)
4 6-8 ounce tilapia fillets

In a large skillet heat olive oil over medium high heat. Add onions and cook until tender, about 2-3 minutes.

Add the garlic and saute for another minute. Add tomatoes, mushrooms, oregano, salt, and pepper. Bring sauce to a boil.

Place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boil. Reduce heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.

Did you know? Fish meat is more tender than other animal meat due to its muscle composition.

Slow twitch (slow oxidative) muscles contain the protein myoglobin, which is composed of heme groups around an iron. This results in the red color typical of red meats such as beef.

Fast twitch (fast glycolytic) muscles are white because they contain little myoglobin. Fish have more white muscles because they are used for high-powered bursts of speed (isntead of long-term endurance). White muscles consist mainly of fast-contracting fibers, which are shorter and thinner than the slow muscle fibers, making them easier to tear apart or break down chemically.

When serving, be sure to pour some sauce over the fish. I served mine with brown rice.

Rainy Weather and Cookies!

Let's see... how to word this properly...

I LOVE THE RAIN.

Growing up in Southern California has exposed me to two seasons: summer and fire. That is why when we get the occasional overcast sky my heart starts fluttering and I will stare dreamily out of the closest window. And when it starts raining... oh, don't even get me started. It is utterly magnificent when the sky is grey and pouring rain. I love the sound, the smell, and the feel of raindrops. I could watch it rain all day. My countenance is inversely proportional to the sun's exposure. These past three days have had on and off showers. What perfect weather to bake cookies!

These cookies were also made for the Lunar New Year; however they were snatched up so quickly I was not able to save any for my sister (and even some for myself!). I also had the misfortune of baking them too close together so it turned out as one giant, perforated square cookie. On this pass I made sure to focus on the size and distance between the cookies and they turned out perfectly. All I need to do now is figure out how to ship them to my WONDERFUL, AMAZING sister (who is reading this). Love you!

Almond Cookies
(another recipe from about.com)

2 cups flower
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter (or margarine)

1/2 cup shortening

3/4 cup sugar
2 1/2 tsp almond extract
1/4 pound whole, blanched almonds (one for each cookie)

In a medium bowl sift together flour, baking powder, baking soda, and salt.

Did you know? - Baking SODA consists solely of one compound: sodium bicarbonate. It requires an acidic additive (usually liquids such as buttermilk or sour cream) to react and release carbon dioxide. Baking POWDER contains sodium bicarbonate + a dry acid powder. If a recipe does not contain any acidic ingredients, baking powder is used. When the mixture gets wet, the chemicals react with each other to produce carbon dioxide. The CO2 is what allows baked goods to rise. As CO2 is produced, it is released into the batter as millions of small bubbles. The gas expands due to the heat of the oven and gets trapped in the batter.

In a large bowl mix together butter, shortening, and sugar. Beat in egg and almond extract until well blended. Slowly add the dry ingredients and continue mixing.

Remove the paste and work into a dough-like consistency with your hands. Shape the dough into two rolls about a foot long. Place in refrigerator for 2 hours.

Preheat oven to 325 degrees Fahrenheit and grease a cookie sheet.

Retrieve dough and cut at approximately 3/4 inch increments. Roll into balls and place on greased cookie sheet. Top each ball with an almond and press down slightly.

Note: I was much too lazy to blanch my almonds. That would have taken a whole extra two minutes + however long it takes to boil water!!!

Beat second egg and lightly brush each cookie.


Bake for 15 to 18 minutes or until golden brown (or you stick a toothpick in and it comes out clean). Mmm. Scrumptious.


Now, it does say let cool, but let me tell you something about myself - I never let anything cool. It comes out of the microwave or the oven and goes straight into my mouth. Okay, that's a lie. I count to three and then it goes into my mouth.

The First Step & Honey Walnut Prawns

Wow, so here is my first post of my food blog. I would like to say this is a very ground-breaking, historical event that will leave a profound impression on people, but that would just be ridiculous. Let me give you a brief introduction to my world (or at least the part I see).

My name is Lillian. I have received many nicknames over the years, including the obvious such as 'Lilly' or 'Lil'. ... and then some not-so-obvious like: 'Lilly-Pooh' (my parents), Mei, Tiger-Lilly, Lillypad, and L-Dog (don't even ask, I wouldn't even be able to give you an answer). I am 21 years young attending my fourth year at the University of California, Irvine as a Biological Sciences student. I currently have two locations I call my home: Los Angeles - where I was born, and Irvine - a deadbeat town where I get my higher level education. Outside of school and my homes, a significant portion of my time gets dedicated to my two jobs: Starbucks where, as my friend puts it, I push buttons and pour hot pitchers of milk into cardboard cups, and a laboratory where I spend my days with hundreds and hundreds of mice. In my nonexistent spare time I do my best to balance a social life, sleep, make Mr. Nice Guy smile, discover new hobbies, and COOK! I bet you all were wondering when I was going to get to the food part. After all... this is a food blog.

Okay okay, so enough with all this fluff and nonsense about who I "am". Let's get down to business, right? Time to discuss food. Now, this meal I made the other day in honor of the Lunar New Year. Let's get one thing straight though before I dive into this, I may be half Chinese, but I know nothing about Chinese dishes! So this was definitely an adventure.

First things first, why I chose this dish. A couple of my friends and I have this thing with shrimp. I can't really describe it but it goes far back and it's... it's personal. This is my all-time favorite Chinese dish and I knew if I pulled it off it would be a great success. For all of you who can't handle suspense, I'll tell you now that it turned out great! Well duh, otherwise there wouldn't be much to post.

I doubled this recipe and there was just enough to serve about 5 people. I originally was going to quadruple the recipe but didn't have time to fry 4 pounds of shrimp! That and I didn't want to have to keep going back to Trader Joes to buy more eggs (even though I live RIGHT across the street).

Honey Walnut Prawns
(recipe thanks to about.com)

1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
Vegetable oil for frying

Because I am new to this, I was a complete fool and forgot to take photographs while cooking this so all you're going to get is the final product (and the picture doesn't even do it justice!).

Stir the sugar in the water and bring to a boil. Add walnuts and boil for two minutes.

Note: Doubled recipe called for 1 cup walnuts. I used a HEAPING cup of walnuts and it still wasn't enough. If you like walnuts, I would add A LOT more. I didn't measure I just dumped my bag of walnuts into the water until it looked like there was enough.

Did you know? - Because of sugar's affinity to hydrogen-bond with water, one can dissolve more than two pounds (5 cups) of sugar into one cup of water with heating!

Remove walnuts, drain, and place on a baking sheet to dry.

Whip the eggs in a medium-large bowl until foamy. Add the mochiko and continue whipping until a batter-like consistancy has been reached.

Note: I used cornstarch.

Heat oil in a deep skillet over medium-high heat. Coat the shrimp in the batter and drop into hot oil. Remove when golden-brown. It will take around 5 minutes. Drain shrimp on a paper towel covered plate.

Next, combine mayonnaise, honey and sweetened condensed milk. Add shrimp and walnuts and toss so everything can be coated in the delicious sauce. Best served warm! Enjoy! I know I did.



It was utter madness in the kitchen while I was making this. It's probably best that I have no images of the chaos. Halfway through I accidentally managed to dump a giant spoonful of cornstarch all over me. Despite being covered in white powder, I think it was a brilliant art statement. The starch-covered pants and shirt is the one thing of which I wish I had an image to include. One of my roommates was cheering me on from the sidelines, encouraging me, and providing moral support. She was my first test subject and I was grateful to see her devour the food. My other two roommates were continuously sampling the final product even as I was walking out the door. I brought it to work to share with some of my other friends. This was a truly delicious dish.

And now I am off to bed. I am thoroughly looking forward to the weekend, sleeping in, and listening/watching/sitting in the rain. Take care, everyone!