seafood tips

Fisherman at Sunrise

This fisherman hauling in his catch at sunrise is a perfect example of how little some aspects of Greek island life has changed over the centuries. Fish and seafood are important parts of traditional Greek cuisine, and it doesn’t get much better than eating fish freshly caught by hand on the same day.

Discover more about Greece here

youtube

For that anon who mentioned preferring video recipes: I also have trouble wading through recipes.  Buzzfeed can be hit or mess, but this one-pot lemon garlic shrimp pasta was great because it’s SUPER easy and can be modified in a snap to a no-chopping recipe.  The two fresh herbs can be subbed (details in the recipe below).  1 and ¼ pound of shrimp can be sorta expensive, but because the recipe doesn’t skimp, it goes a long way.

I transposed the video just into a list of ingredients for myself (in the order they were needed), stopping to stir or whatever when it made sense to do so.  I’ve also included the recipe below for this blog though!

Ingredients:

  • 8oz linguini
  • 2 tbsp + 6 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1tsp crushed red pepper
  • 1 and ¼ lbs large shrimp
  • salt & pepper to taste
  • 1tsp dried oregano
  • 4 cups baby spinach
  • 2tbsp fresh parsley
  • ¼ cup shredded parmesean
  • 1tbsp lemon juice

Ingredient notes:

  • Garlic: substitute the minced garlic they sell in jars for whole garlic cloves.  eyeball what you need
  • Crushed red pepper: skip it if you don’t like spice/heat at all. it packs a fun little kick though
  • Parsley: they make squeeze-tubes of herbs, and they measure 1:1.  Use that if you have low spoons, can’t find it fresh, or can only find it in bulk and don’t want to waste.  If you use dry parsley, half the amount and add it when you do the oregano and spinach so it cooks in better.
  • Shrimp: if your shrimp is raw, you want to cook it until it’s slightly pink.  They still have several minutes in the pan after the shrimp-cooking step, and you don’t want them overcooked!  I buy mine pre-cooked & frozen, and I like to rinse it in a colander under cool water for a couple minutes so it’s closer to room temperature.  If you do it that way, all you gotta do while cooking it is make sure it gets warm!

Recipe:

  • Cook pasta per package instructions.  Drain.
  • In same pot, heat oil and 2tbsp butter until butter is melted (I turned the heat down to medium-low at first, but our burners & pots get HOT and stay hot)
  • Add garlic and crushed red pepper.  Stir & cook until it smells good.
  • Add shrimp, salt, and pepper.  Cook until shrimp are warm if pre-cooked or slightly pink if raw (see note above!)
  • Add oregano & spinach.  Let spinach wilt.
  • Add cooked pasta, 6tbsp butter, parmesean, and parsley.  Stir until butter is melted & everything’s nicely combined.  The shrimp should be finished by this point, but if not keep stirring a little longer.
  • Add lemon juice.  Stir again.  Eat.
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The Expat Life

Where to go in SE Asia? Mui Ne, Vietnam

Woke up early to see the fishermen selling freshly caught sea creatures:)

Check out our fun Instagram:

https://instagram.com/sidandiggytravel/

Iggy x

Easy "Teriyaki" Sauce

Now, according to wikipedia traditional teriyaki sauce includes mirin but sometimes that can be kinda hard to find in the states so here’s a way to make a basic glaze that tastes pretty similar to traditional teriyaki sauce, is pretty lot on spoons, and can be used with just about any type of meat or meat substitute.

What you’ll need to make the sauce:

- 1 cup hot water

- 1 cup white sugar

- 1 cup soy sauce*

- ¼ cup minced garlic*

- ¼ cup minced ginger*

To make variations:

- pinch of red pepper flakes

- a couple dashes of rice wine vinegar

*low-sodium soy sauce can be used

*you can buy pre-minced garlic and ginger (normally they’re located in the produce dept of most grocery stores), or you can easily used ground ginger or garlic if you don’t have any fresh stuff on hand 

Cooking Instructions

- Mix hot water and sugar together until all the sugar is dissolved (this mixture is called a “simple syrup”)

- Add soy sauce, ginger, garlic (if you are adding vinegar or red pepper flakes do so now) and mix well

- Take meat product or meat-substitute and place in a large skillet or pot, pour sauce over this and turn on medium heat until it starts to boil (start to bubble)

- Cook on medium heat, moving meat/substitute every five minutes) until meat product or meat substitute is fully cooked and sauce has reduced into a syrup

- Tada! You’re done. Serve this over rice with some veggies (either cooked with the sauce or steamed on the side) and you’ve got a nice meal that can make quite a few leftovers.

Smoked salmon bagels

Okay, I know what you’re thinking: smoked salmon? This is meant to be a blog for cheap food! I can’t afford that! Well, here’s the secret: smoked salmon trimmings. I don’t know if every shop sells these, but if you find one that does, and if you love smoked salmon, they’re a really good way to get some amazing-tasting fish on the cheap.

This isn’t so much a recipe as just a good tip for when you’re bored of sandwiches and other boring lunches.

You will need:

  • A plain bagel
  • Soft cheese (e.g. Philadelphia, or a cheaper brand)
  • Smoked salmon trimmings

You can pretty much guess the next bit: Cut your bagel in half, spread a dollop of soft cheese on each half, and lay some smoked salmon trimmings on top.

I find that a 200g packet of soft cheese will cover 5 bagels, and a 120g packet of smoked salmon trimmings will cover 3 of those bagels, so that’s 3 good lunches and maybe 2 breakfasts with the leftovers (toasted plain bagels with soft cheese are good, too!).

In total, this cost me £3.20.

These trimmings are also great for any other recipe calling for smoked salmon (try mixing some Philadelphia soft cheese into some pasta and adding slices of tomato and smoked salmon trimmings!).

Customizable Easy Fried Rice

This is one of my favorite meals, especially when I’m low on cash. You can add any number of mix-ins or customize your veggies, which is why it’s great—you can eat the same thing a few weeks in a row but have it be a different dish every time. It makes enough for two decently hungry people, one ravenous person, or one manageable portion plus a hearty leftover meal. It can be customized to be egg-free/vegan-friendly!

Materials:

  • Rice cooker or small pot for rice
  • Large frying pan with higher walls to reduce mess—one time I made it at my boyfriend’s house and used his roommate’s wok! Alternatives: break into a hibachi place and use the hibachi. [Don’t do that.]
  • I like to use a square-ended wooden spoon to stir things.

Ingredients [bold are required]:

  • 1 cup uncooked rice. I use sushi rice which I buy in bulk!
  • A few tablespoons of sesame oil. I’ve only ever used sesame oil [it adds great flavor], but light olive oil would probably do in a pinch!
  • About ¼ cup soy sauce
  • 1 egg or appropriate substitute—I’ve read about people using scrambled tofu, but have never tried it.
  • About 1 cup of at least one vegetable—A large bag of frozen peas & carrots lasts me four or five recipe’s worth. Frozen is cheaper, more seasonably available, and and eliminates chopping!

Recommended:

  • ½-1 medium onion, depending on your preference, chopped. 
  • Two cloves garlic
  • ½-1 cup sliced white or oyster mushrooms 
  • 2 cups of chopped and cooked chicken breast, tiny shrimp, 
  • Roasted cashews or peanuts
  • Chopped green onion
  • Turmeric, curry powder, or other spices

Steps:

  1. Pre-cook your rice and meat, if you’re using it. Follow package instructions. It’s ok if things get cold because you’re going to heat them up again, so set them off to the side. This is a great dish for day-old leftover rice!
  2. Pour your oil in your frying pan and begin to warm it up. Now is the time to add garlic, onion, and your veggies [minus green onions, if you’re using]. Stir things around until you can’t see ice on your veggies, or until your onions caramelize a bit.
  3. Add the cooked rice, soy sauce, and optional meat. Crack the egg on top of the rice and start stirring, making sure to get egg on as much of the rice as possible
  4. Cook everything for a few minutes, stirring constantly. the rice will turn a lovely golden color, and once you stop seeing raw egg [it’ll still be wet, but won’t be runny], you’re ready to eat!
Yummy Parmesan Stuff

You will need:

  • ½ cup grated parmesan, romano, or other similar cheese (I usually use a parm-romano mix. The stuff you can buy in the shaker cans works just as well as the more expensive stuff)
  • ¾ tsp dried garlic (I use ¼ tsp powdered and ½ tsp minced)
  • ½ tsp dried parsley (When I do this, it’s pretty well rounded)

Optional:

  • salt
  • pepper
  • other seasonings

Mix the cheese, garlic, and parsley together. If you want, add salt, pepper, and/or other seasonings to taste. Store tightly covered in the fridge for maximum freshness!

I love this stuff on spaghetti noodles with butter. It’s also good on salads and makes a slice of toast into yummy garlic bread! Use how ever and where ever it strikes your fancy and enjoy! :D