Phad-tio Thai and Minty Lime Mangoade

So it's been a awhile, and though I've graduated and am no longer a college foodie per-say (I've got my own place and a grown-up's job), I"m still cooking and an amateur foodie so the name shall still stay.

What I've found over the last few weeks/months:
-One of the nice things about having one's own place is being able to cook when I want and what I want.
-One of the things nice about having a grown-up's job is I can afford to do more than just quick, oober cheap meals, super easy and term paper/studying/band-practice friendly meals. In other words I can do more than just throw stuff in a crock-pot (but I will never lose that as an option).

So with that said, let me share one recipe I just prepped and shared with my boyfriend in my new place:


Phad-tio Thai
(called that because I served it on my patio )

Here is what you do:

-Pick your meat of choice (chicken, pork, shrimp, beef, tofu) chopped to bite size pieces (maybe a cup's worth per-person). Chop and cook this fully.
-Purchase some Thai Kitchen Pad Thai instant kits (you will probably need one for each person that you wish to serve).
-Follow the prep directions for heating the noodles and sauce.
-Reserve the dehydrated toppings for the end.
-While the kits are microwaving, pulse some bell peppers, cilantro, onions, and fresh ginger in a food processor. This is all to taste--just add a little more or a little less of whatever you like. Once everything was pulsed I had about 1/4-1/2 of veggies and herbs per serving (but that may be because I'm obsessed with cilantro...)
-In another small pan hard scramble an egg or two.
-Once the meat is cooked, throw all the veggies and herbs in the pan.
-Add the fried eggs.
-Toss it all with sesame oil, if you've got it, Olive oil, if you don't.
-Add the noodles and sauce and toss together.
-Add salt, pepper, ground ginger, garlic powder, hot sauce, and Frank's Red Hot Sweet Chile Sauce).
-Add the seasoning and packets from the kits the mix and toss (reserve the peanuts if you prefer them as a topping).
-Add 1/8-1/4 cups of water.
-Cover and simmer on low for 5 mins. (or while you tidy up/nuke some frozen egg-rolls/prep beverages etc.).
-Plate and enjoy!

Minty Lime Mangoade

What you'll need:
-1 cup of sugar
-1 packet of your favorite lemonade instant drink mix (kool-aid)
-1 can of canned mango juice (look in the Latin food section of you local grocery store)
-1/8 cup of finely chopped mint leaves
-Ginger Ale (optional)
-Light rum (optional)
-Ice



What you'll do:
-Mix all the ingredients in a pitcher, chill, and enjoy!
-Add ginger ale for a virgin spritzer.
-Add light rum for a real spritzer.
-Blend with ice for a cool and refreshing slushie!

Can't shake the Sweet 'N Sour...

So, in a nice throwback to my sweet and sour pot roast I put together a months ago, my perpetual craving for Chinese food, and my empty linty collegiate pockets I thought I might try my hand at Sweet and sour chicken. Here's what I did:

Still weaning myself from my slow-cooker crutch (I received a newer and bigger one for Christmas so my addiction to this little culinary Godsend may have just quadrupled), I made a similar sauce as before:

-1 large can of tomato sauce
-1 small can of tomato paste
-2 tbsp. Worcestershire
-3 tbsp. Apple Cider Vinegar
-2 tbsp. Hot pepper sauce
-2 tsp. of garlic powder
-1 tbsp. of freshly grate ginger
-1 can of pineapple and half the juice
-3 chopped chicken breasts (about 1/2-1inch thick pieces)
-1/4 cup of packed dark brown sugar.

Combine all this and cook on low for 7-8hrs or on high 3-4hrs.


And I couldn't satiate my Chinese food cravings without fried rice! So I made a quick and dirty version:

Combine
-2 cups of rice and 4 cups of water
-2 big heaping tbsp. of butter (in honor of the Patron Saint of Butter Paula Deen)
-Salt and pepper to taste.

Stove-top cook it on medium until all the water cooks out. OR nuke it in a microwavable safe bowl on high for 20 mins.

Once the rice is done, in a large skillet or a wok (I love my wok) fry an egg or 3, scramble it and chop it into smaller pieces. Next melt some butter or use your favorite oil (almond, saffron, etc.) to lube of the pan and mix in the rice. Fry it until its a nice shade of brown. Season with salt and pepper.

And that's it. It's a recipe that takes many liberties the Asian cuisine version but, as my mother would say, "It'll fill a hungry crack," and also not make a large dent in the nonexistent college budget.