March 14, 2016

Oatmeal. What can I say about a regular ol’ bowl of oatmeal? I’m not a fan. There’s something about the texture of classic rolled oats that just leaves very little to be desired, at least for me.

However, I’ve always wished that I liked oatmeal. It’s supposed to be good for me, right? Everyone else seems to love digging into a bowl of that goopy mess, and I just couldn’t do it. I could never get past more than a few spoonfuls. Until now.

My sister once sent me a recipe for a mushroom risotto – using oats! I was very skeptical, but I thought I should give it a try. After all, I do love mushrooms, and I also love risotto… worth a shot! While I don’t remember what was in that exact recipe, I do remember that it didn’t taste or feel like regular oatmeal at all! It was creamy, cheesy, and quite delicious.

I have recently tried to make my own version of an oatmeal risotto using lots of ingredients that I really love: shrimp, scallops, tomato sauce, onions… you get the idea.

I ended up with a delightful dish that is creamy, flavorful, and probably a bit healthier than if I had made it with rice.

Making the “ris-oat-o” was so simple, that I decided to make one more with parmesan, mushrooms, and peas.

For those of you who are looking for a more interesting way eat oatmeal, give this a try. Prepare the steel cut oats the way the package recommends (takes about 25 minutes or so), and mix in any kind of sauce or cream your heart desires! Toss in some protein and a few chopped veggies and you have a great one pot dish.

Cooking for Wun’s Facebook Page

February 14, 2016

Happy Valentine’s Day! Ah yes, it’s that time of year when restaurants become crowded and overpriced for just one night… So why bother going out? Is it really worth the hassle? If you stay in, you can cook whatever you want when you want, avoid the crowds, and you can also drink a whole lot more wine for a whole lot less money. It’s also the perfect time to show someone just how much you rock in the kitchen.

I originally thought that I would be making Beef Wellington for this weekend’s column. But since I am dining solo this weekend, it didn’t make sense to go through all the trouble – it’s just too much food for one person, and it doesn’t reheat very well. Instead, I decided I would keep it simple and make crab cakes. After all, who doesn’t love crab cakes? Okay, maybe the few of you who have a seafood allergy. I can understand that. But I, for one, am a huge fan of the cranky crustacean… and when it comes to crab cakes, I have very high standards. After all, I was born and raised in Maryland, and the blue crab is our state animal. We know our crab cakes.

Crab cakes super easy to make – aside from the crab meat, all of the other ingredients are usually already in your pantry and fridge: saltines (or bread), dried parsley, mustard, mayo, and of course, Old Bay seasoning. You should ONLY use Old Bay seasoning.

WARNING: If she uses some other knockoff brand of seafood seasoning, she probably doesn’t really love you. Just make a mental note of that.

If you want, you can mix up the ingredients ahead of time and chill. When you are ready, shape them and broil them. Boom! You’re done in less than 15 minutes. Garnish with parsley and lemon, and throw some sautéed veggies (just sauté them while the crab cakes are broiling… multi-tasking, you know you can do it) on the side and you’ve got a great Valentine’s Day meal ready to go.

Now pour yourself another glass of wine and relax!

Date:  February 7, 2016

With the Super Bowl less than 24 hours away, a million football recipes ran through my mind for this weekend’s column. Buffalo Chicken Meatballs? Reuben Dip? Parmesan Wings? There were so many great football foods to choose from but then when I thought about the big matchup, the answer became very clear… Denver Broncos VS Carolina Panthers. I needed to represent North Carolina.

As I mentioned I my previous post, I’m still adjusting to the Boston lifestyle – and while I love it, there many days when I think about my 8 years in NC and realize how much I miss the people, culture, and yes, some of the food.

So here’s my tribute to NC and the Panthers: The Carolina Style Burger.

For those of you who have never had one, it’s a cheeseburger topped with chili and coleslaw, with a little mustard on top. I’m a big fan of making as much of my food from fresh ingredients as I can, so the chili, coleslaw and fries were all made from scratch (and the sweet potato fries were baked, not fried).

Layer a big beef patty with melted cheddar, chili, coleslaw, a slice of onion, and a bit of mustard on a toasted bun and you’re all set. After one bite of this, you’ll probably wonder why I ever left NC.

Cooking for Wun’s Facebook Page

January 31, 2016

I woke up today with an extreme craving for shrimp. Usually that kind of craving sets the tone for my amateur culinary creation in the evening. After contemplating 10 different recipes and settling on none, I decided to just head to the grocery store and just see what would hit me when I got there.

For those of you that don’t know me, this is my first winter in Boston, and I am still having trouble adjusting to the freezing temperatures. But as I stepped out of my building this morning, I was hit by warm sunlight. So warm! At 55 degrees, it felt almost tropical. TROPICAL!!! That’s it! I need to make something tropical and reminiscent of an island getaway.

I decided on Coconut Shrimp. One problem – I’m trying to “eat better,” and my beer battered coconut shrimp is nothing short of a clogged artery waiting to happen. A thick, fluffy coating of beer and flour, deep fried until crunchy and dripping with oil with every bite… it’s not exactly made for the faint of heart (pun intended). I decided to try my hand at making a lighter version – I was determined to have my coconut shrimp one way or another!

So there you have it… A slightly lighter version of coconut shrimp: Pan-fried in coconut oil, not deep fried in canola. No beer. The crunchy coating is made of mostly coconut and sesame seeds (just a little bit of panko, just for the crunch). Sure, it’s still not exactly #1 on the healthy foods list, but it is considerably better for me than the old recipe. With a zippy pineapple dipping sauce, I have to say this was a huge win in my book.

Cooking for Wun’s Facebook Page