Day 60 - Hardly Any Prep Shrimp Stir-Fry

Recipe from Jamie's Food Revolution

Whoooooooo!!!! It's day 60!!!

Which is pretty darn awesome!!!

Now, if you're like me, and if you're like me you're cool, and even if you're not like me, you're cool, you probably liked my Gandolf post from yesterday. I thoroughly enjoyed it because Gandolf is pretty cool, although Lord of the Rings is like my brother, Sam's, movie series since he watches it with all his friends.

The thing that I like to watch with my friends is Star Wars and Talladega Nights which I am watching with friends Saturday.

Anyway, I made Hardly Any Prep Shrimp Stir-Fry, which you can tell from the title. And in Star Wars they should eat shrimp stir-fry because Jedi's need to keep their energy up, you know, so they can use their minds and the force and their light sabors to fight Sith.

Back to the stir fry. As you might have guessed, there was not very much prep. You just cut up some cilantro stalks, 2 cloves of garlic, and ginger.

Chopping Ginger

You add it to a hot wok with oil. Along with it, you put some shrimp in. You let that cook then add a mixture of five spice powder, soy sauce (gluten free, of course), sesame oil, and let that cook. While that's cooking, you cook rice noodles.

When it's all done you drain the noodles, then put them in your bowl and top them with the shrimp stuff.

I'm thinking of some Gandolf type of thing for tomorrow's post. I do know what I'm going to write about but I'm disinclined to acquiesce to any requests about tomorrow's topic. That's from Pirates of the Caribbean, by the way.

1 5/9 THUMBS UP

Ask me a question on email or in the comments! We want to hear from you!!! Even if the questions are about dinosaurs.

Day 59 - Consistently Good Gravy

Recipe from Jamie Oliver Online

So you may think that my posts come in a little bit late. But let me tell you something I learned from a very wise man. A wizard is never late, nor is he early. He arrives exactly when he needs to. That's from Lord of the Rings. Gandolf says it.

My posts are never early, and never late. They are exactly on time.

On that topic of Gandolf, I made some gravy today, because Gandolf quite enjoyed his gravy. Gandolf told me how to make it (did you know Gandolf's secret identity is Jamie Oliver?). One of his spell books is disguised as a cookbook.

The recipe says to use drippings of a newt's eye, aka roasted chicken. However we didn't actually roast a newt's eye (chicken) so we used chicken broth.

I used one tablespoon of fresh dirt, aka flour, aka potato starch since I'm gluten free. Stir that together with swamp water, aka wine, and you have made a dastardly potion, aka gravy.

It is best served on top of some fresh crocodile meat, aka leftover chicken and potatoes from last night's dinner.

The verdict was 2 THUMBS UP from Sophie, and 1 3/4 THUMBS UP because I thought there was too much swamp water (wine) in it.

But it was still good.

Day 58 - The Best Winter Veg Coleslaw

Recipe from Jamie Oliver Online

Today we went to my grandparent's house for my grandpa's birthday and I needed a recipe to make to go with the lunch which was grilled steak, chicken, and mashed potatoes. I chose cole slaw because I thought my grandparents would like it, and other people in my family like it. But I don't really like it.

We didn't do it at my house today, we did it at my grandparent's house. I got to cook with my grammy which I thought was pretty fun because I don't normally get to cook with her. She showed me how to use a new tool for lemons, but I'll tell you about that later.

Now you're probably wondering about the recipe. You have to get cabbage, radishes, a shallot, fennel, red onion, dill, mustard, plain yogurt, carrots, lemon, and I think that's all. What happens is cut the cabbage, then cut it to fit in the food processor.

You put it on the shredder.

You shred your two cabbages, which is regular cabbage and red cabbage. Then you shred the carrots, radishes, and fennel. Mix those together. Then chop the shallot.

You mix that together. We ended it up chopping some of it really fine in the food processor, because the shredding wasn't working so well with some of it.

But then the fun part was making the sauce to go with all those vegetables. What you do for the sauce is get 1 cup of plain yogurt, dill, and 1/2 of a lemon (I used this really awesome thing that my grammy showed me. It was wooden and you stab it in the cut lemon and twist it and the seeds come out, so you have strain it, but you so much juice. I had fun with that tool.).

Then add salt, pepper, and 2 tablespoons of mustard. And you put in a giant lug of olive oil.

You pour that over all the vegetables and mix it together.

I thought this coleslaw was okay. I give it 1 THUMB UP. My grandpa gave it 1 THUMB UP also, because it was too finely chopped for him. Next time the cabbage should be more chunky. My grammy loved it, though. She gave it 5 THUMBS UP.

Grammy's gluten free squash casserole, grilled chicken, my coleslaw, and mashed potatoes.

What I've learned is that each person has different taste buds!

That's all. Good night!

Day 57 - Potato Wedges

Recipe from Jamie's Home Cooking Skills

Today we made something similar to 'chips' but they're called potato wedges. Now you must be thinking, "This doesn't make sense, they've made these before, but they were called chips." But that's where you'd be wrong. To be technical, you have to take the hypotenuse of the frying pan, then multiply by it's circumference.

This may all sound like jargon to you, but it's not.

Actually, it is, but, shhh, don't tell anyone. The chips from before were fried. These potato wedges are baked.

There you have it.

All you do for this simple recipe (I know, I said I'd do something longer and more time laboring, but we didn't get all the right things at the store) is cut potatoes into wedges.

You halfway cook them in boiling water (called parboiling)...

...then you coat them with olive oil, salt, and pepper.

Then cook them in the oven.

Potato Wedges with a hot dog in gluten free toast

Schwam! You have potato wedges.

I thought they were good, but I had a lot on my plate with macaroni (gluten free, of course), a hot dog (on toasted GF bread), and the potato wedges, so I didn't eat them all. But they were good.

2 THUMBS UP for these potatoes!

Day 56 - Funky Coke Float

Cookbook - Jamie's Kitchen

Hi Everyone! It's me, Sophie. Today is Friday! We did a dessert!

First off, you should know that I did not eat this morning until 9:00 because I had to get a blood test and I couldn't eat in the morning, so I couldn't go to school right when my dad does. So I stayed home until 7:45, then after my appointment, me and my mom went to Starbucks where where my mom's HOT HOT coffee spilled on me. My shorts were dripping with coffee on them. I had to rinse them off, and then I went to school.

What a morning.

My dad had to take me and my little brother home today late because my brother was playing The Star Spangled Banner at a pep rally and my mom wanted to see that.

So by the time we and finished with dinner, it was eight o'clock and we made our dessert.

This Funky Coke Float is from Jamie's Kitchen called a Funky Coke Float. It's just like doing a regular float. You just put vanilla ice cream in first, then add Coke, only we didn't have Coke, we had Diet Dr. Pepper, which in Texas some people call Coke.

Every soda is Coke, apparently. There's a joke in Texas where you walk into a restaurant and say you want a Coke, and they say, Sure, what kind? And you say Dr. Pepper. I thought that was pretty funny when I heard it.

The one thing I really liked about this recipe was...it's called...wait for it...Sugar Encrusted Walnuts or Pecans. What you do is get pecans or walnuts and wash them in a colander.

Then you get powdered sugar and roll the nuts around in the sugar.

Then you bake them at 350 for about 15 minutes.

They are one of the best things I have ever tasted, truthfully. You put them on top of the float, but I didn't like them so much in the float, but I liked them plain.

1 1/2 THUMBS UP