Saw this on the Jamie Oliver site, and had to try it out – whole family loved it!
The only thing I didn’t have on hand was some bean sprouts, and the prawn chips. I wanted to use up some mushrooms that I had, so I sliced them up and fried along with the tofu.
- 1 pkg 26-31 Raw frozen shrimp (thawed)
- 2 tsp mild curry powder
- 2 cloves garlic, crushed
- 2 carrots, julienned
- 1 sweet red pepper, sliced thin
- 1/2 red onion, diced fine
- 2 tbsp cilantro stems, chopped fine (save leaves for end)
- 1 tbsp grated ginger
- 1 tsp orange zest
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small pkg of linguini (or whatever you have on hand), cooked
- Heat skillet to med-high heat and add olive oil and butter
- Add garlic, ginger, curry powder, and onion, cook for a minute
- Add shrimp, cook for a couple minutes, then add carrots, and sweet pepper
- Cook until shrimp is pink and cooked through
- Toss in orange zest and cilantro leaves.
- Toss with linguini and server
The stand for the 55 gallon aquarium turned out very well – unfortunately, the used aquarium I bought off Kijiji was way more scratched up than I had noticed. Over Christmas, Big Al’s had a sale so I bought a new one – which looks awesome. I also purchased a Hydor canister filter, and Eheim 150W heater.
The aquarium is up and running, and is currently stocked with:
- 6 siamese algae eaters
- 10 Black Tetras
- 27 Neon Tetras
- 10 Glowlight Tetras
- 3 bundles of Vallisneria spiralis
- 2 bundles of Hygrophila corymbosa
- Favorite Beans
Here in Edmonton, I’ve found that Rogue Wave Coffee offers the freshest roasted coffee – you just need to let them know in advance when you want to pick up your beans. The result is coffee that has been roasted in the past 2-3 days. Coffee this fresh should be allowed to rest a little longer to ‘de-gas’ – otherwise you may find your coffee to have a somewhat metallic taste. The package their beans in paper coffee bags to facilitate the degassing.
The next freshest beans I’ve found are also roasted locally, by Transcend. I go to their main shop is on the southside, a block south of Argyll Road, just east of 99 Street. They also have a location next to the Garneau Theatre on 109 Street – parking can be tricky there sometimes.
At 3 Banana’s in Churchill Square, you can get Intelligentsia Black Cat Espresso – bought a bag the other day for $22 for a 454g bag. These may not be quite as fresh roasted as the other two unless you catch them on the right day.
- Favourite Brewing Methods
When brewing coffee, I either use my espresso machine, an Aeropress, or more recently, a Hario manual pour-over. Using the espresso machine is pretty awesome – I can have an Americano in less than a minute. A latte I can make in about 90 seconds :)Lately I’ve been really enjoying the manual pour-over. It takes a little more time – about 5 minutes tops for a mug. When I’m camping, I pack Aeropress to make coffee. These are sold at Transcend (and other places around the city I’m sure). These make very good coffee! I just have to grind my coffee a little coarser than what I use in my espresso machine.
- Grind beans yourself
Don’t buy pre-ground coffee. Buy beans and grind them yourself. Use a quality burr grinder, manual or electric. Check out the coffeegeek and home-barista forums for recommendations, and buy the best you can afford.
Here is my current coffee set-up – yes, it might be bit excessive, but it’s been an investment that has been serving me well – even after almost 8 years!
- Seeds from a couple pumpkins
- 1/2 tsp. garlic powder
- 1 tsp. ground chipotle pepper
- 1 tsp. sea salt
- 2 tbsp. olive oil
- preheat oven to 350F
- wash and rinse pumpkin seeds, pat dry with some paper towel.
- spread seeds evenly on baking sheet.
- sprinkle garlic powder, chipotle pepper, and salt over seeds.
- pour a couple tablespoons of olive oil over everything.
- stir seeds up, to evenly coat everything with the oil and seasonings.
- spread evenly across baking sheet.
- bake seeds for 10-15 minutes
- seeds should be golden, and dry.
- After the initial baking, seeds were a touch damp after cooling, so I roasted for another 5 minutes at 250F – perfect!