Summer Soup {Quick Sweet Corn Vermicelli Soup Recipe}

Sweet Corn Vermicelli Soup 

We love soup.  Any time of year.  It's comforting, it's easy and it can be a quick weeknight fix.  This is a great light summer dinner that incorporates the great fresh corn that is in abundance right now and also is simplified by grabbing one of those great roasted chickens that your grocery store deli always has on hand.

Bento Box Soup

BENTO BOX SOUP

I love Asian food. I always feel healthier for eating it. I found this soup on my Epicurious App after searching "Miso, Chicken, Mushroom" and while I had to swap out quite a few ingredients to make it work with my pantry conceptually I stayed true to it and it was a PERFECT dinner [and cannot wait to eat for lunch too!]. 


And I wasn't alone.... everyone loved it [even the old guy] and along with it's healthfulness was fabulous flavor and great textures.... soup with crunch, does it get any better? 

Did I mention less than 200 calories per serving? um yeah... bye bye Lean Cuisine!

It's Only Wok & Roll But I Like It {Sweet Chili Chicken Stirfry}

Sweet Chili Chicken Stirfry

I've really got a thing for my Asian Sweet Chili Sauce these days.... so, when I saw Pass the Sushi's Pork stir fry this week I thought..... I see a Sweet Chili Sauce opportunity.  And I went for it.... I completely credit this stir fry to her recipe because even though I changed up the main components, I stayed true to her sauce, which is to die for.

The Un-Sushi {Roast Beef Rolls}

No one has ever accused me of being conventional and while I love Sushi, I love these little un-sushi rolls I make too and even my Dad loves them.... and I quote "I don't know what the hell they are but they're damn good!" Thanks Dad, warms my heart. So, I've made these enough that I have evolved in my creation of these from using place mats to roll to actually owning a sushi mat, the $3.00 investment is worth it.  MUCH easier.  That said, like much of what I make, you could do this with just about anything but this recipe is a nice combo... YUMMY!

It Started With My Magic Bullet And A Pear {Shrimp Stir fry with Asian Pear Sauce}

Shrimp Stir fry with Asian Pear Sauce

OK, well I guess it's inevitable that a little of our diet will pop in here... but only to the extent that I have really good food to tell you about AND it was created by overcoming the challenges my current parameters are creating.... and I imagine the "sticker" shock so-to-speak will wear off quickly.  So, do you look at labels?  I apparently usually don't.  I think in some ways ignorance was certainly bliss... because this avoiding sugar and white flour and trans-fats in all their evil forms is KILLING me.  It's all EVERYWHERE.  EVERYTHING has Sugar in the first 4 ingredients IF it has a label.  That said, I had to think outside the box on my stir-fry sauce because no hoisin, no teriyaki, no bottled stir-fry sauce, no adding some brown sugar to my soy sauce.... ay yi yi, I really had to THINK.  Then I remembered this sauce I had whipped up to go with an an Asian appetizer once that everyone raved about and it started with my Magic Bullet and a pear, so that's where I started tonight and here is where it took me.

Mm ba ba de {Pressure Cooker Asian Short Ribs}

So, a couple months ago i got a Groupon deal o' the day notification for a pressure cooker for $20. I have always wanted one so I clicked BUY!

It arrived today {crazeeeee excited} and so I take you on my maiden voyage. David has insisted everyone vacate the kitchen in case things go awry, oh ye of little faith.... making everyone miss this moment in HISTORY!


As I write this I have everything in the cooker and it smells FABU, going smoothly. 
HERE'S WHAT I MADE:

Asian Beef Short Ribs 

1/2 coarsely chopped red onion

2 cups beef broth

2 packages beef short ribs 

{I used bone in because that's what I had}

3 tablespoons hoisin sauce

1 tsp sriracha hot sauce

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1 tablespoon vegetable oil

1 tablespoon flour

chopped scallion {extremely optional}

I served with white rice

Add the onion and broth to pressure cooker, the directions said not to put in less than 2 cups liquid if cooking longer than 15 minutes, which you will be with short ribs. NEXT:
 
 Mix hoisin sauce, sriracha, soy sauce, vinegar, and sesame oil in a large bowl; add ribs and toss to coat evenly. Transfer ribs and remaining sauce from bowl to cooker. 

Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes. The directions talked about possibly needing to adjust the stove temperature to maintain pressure but I left on high the whole time.  NOTE:  My ribs were nearly frozen as this was a last minute menu decision so I added 10 minutes to the pressure/cook time.


Remove from heat. Let pressure come down naturally, took about 20 minutes.


Slowly release lid, standing back and allowing steam to escape, PHEW.... no casualties! 

Using tongs, transfer ribs to large shallow bowl. Tent with foil to keep warm. 


Bring sauce in cooker to boil; whisk in flour. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. 
Put rice and rib(s) in bowls to serve and pour sauce over ribs; sprinkle with chopped scallion if you have [I did not!] and serve.

I LOVE THIS THING AND CANNOT WAIT TO PERFECT MY TECHNIQUES!


p.s. next time I would use boneless Short ribs on this recipe!