Gado Gado Salad

Saw this on the Jamie Oliver site, and had to try it out – whole family loved it!
gado-gado-jamie
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.
 

Shrimp Curry Linguini

Shrimp Curry Linguini
Recipe Type: Main
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 4
Quick and easy – just keep a package or two of frozen shrimp, peeled and de-veined, in the freezer
Ingredients
  • 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
Instructions
  1. Heat skillet to med-high heat and add olive oil and butter
  2. Add garlic, ginger, curry powder, and onion, cook for a minute
  3. Add shrimp, cook for a couple minutes, then add carrots, and sweet pepper
  4. Cook until shrimp is pink and cooked through
  5. Toss in orange zest and cilantro leaves.
  6. Toss with linguini and server

 

New additions to the new aquarium

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.

55 gallon community aquarium and stand
New community aquarium

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

Some coffee tips

  1. 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.
    I prefer medium roasted beans - they'll be the color of milk chocolate, and won't be shiny (or oily)
    I prefer medium roasted beans – they’ll be the color of milk chocolate, and won’t be shiny (or oily)

    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.
  2. 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.
  3. 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!
coffee_nirvana

Roasted Chipotle Pepper and Garlic Pumpkin Seeds

 

Roasted Chipotle Pepper and Garlic Pumpkin Seeds
Recipe Type: Snack
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 1 cup
Ingredients
  • Seeds from a couple pumpkins
  • 1/2 tsp. garlic powder
  • 1 tsp. ground chipotle pepper
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
Instructions
  1. preheat oven to 350F
  2. wash and rinse pumpkin seeds, pat dry with some paper towel.
  3. spread seeds evenly on baking sheet.
  4. sprinkle garlic powder, chipotle pepper, and salt over seeds.
  5. pour a couple tablespoons of olive oil over everything.
  6. stir seeds up, to evenly coat everything with the oil and seasonings.
  7. spread evenly across baking sheet.
  8. bake seeds for 10-15 minutes
  9. seeds should be golden, and dry.
  10. After the initial baking, seeds were a touch damp after cooling, so I roasted for another 5 minutes at 250F – perfect!