To this day, I have distinct memories of the foods I ate as a child. Although rarely fancy, they were always well thought out and easily covered all of the basics.
They were healthy, tasted good and above all were quick and easy to make.
We are all familiar with the saying that there are not enough hours in the day, and now as an adult those words have never rang more true.
SARAH GREEN/Sun-Gazette Correspondent
Shown is a lemongrass shrimp with broccoli dish. Green considers this a quick and healthy recipe that can be eaten as is or served over brown rice or rice noodles.
As someone who cooks for a living, often times the last thing I want to do when I get home is cook more. When you find yourself in such a situation, takeout seems like the logical choice.
However, the ease and convenience that normally come with takeout quickly lose their appeal to someone living with allergies due to the risk of cross contamination. It is times like these that I find myself reflecting on and valuing those quick and healthy dinners from my childhood.
This recipe for lemongrass shrimp with broccoli is quickly becoming one of my fast and healthy staples.
It can be eaten as is, or served over brown rice or rice noodles. The flavors are simple and clean and always satisfy.
Yields: 2 servings
1 tablespoon canola oil
2 cloves garlic, finely minced
2 stalks lemongrass, outer layers peeled off, finely minced
1 1-inch piece ginger, finely minced
1 small head of broccoli (about 8 oz), cut into bite sized pieces
3 scallions, finely chopped
pound small shrimp, cleaned and deveined
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons gluten free soy sauce, I use San-J
2 cups cooked brown rice, optional
A tip for making good stir-fry is to have all of your ingredients ready and mise en place (French for "put in place").
1. Cut the broccoli into bite sized pieces and set aside. Finely chop the scallions and place along with the broccoli. Finely mince the garlic, lemongrass, and ginger and set aside in a small bowl.
2. In a large saute pan, heat the canola oil over medium heat. Once it is shimmering, add the garlic, lemongrass and ginger mixture. Saute for about 2 minutes or until they all become fragrant.
3. Add the broccoli and scallion and stir until it is coated with the garlic mixture. Add the shrimp and saute for about 2 minutes until they start to turn pink. Flip the shrimp once allowing the other side to cook.
While the shrimp are cooking, add the rice wine vinegar, sesame oil and soy sauce and stir to coat everything evenly. Pull of the heat and serve over brown rice or rice noodles. Enjoy.
Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten-free life. Over the years, her passion for wellness has turned into a profession.
A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge.
Her goal is to make gluten free an option for everyone, not just those in need.
Green may be reached at firstname.lastname@example.org.
Her column is published on the second Wednesday of each month