Steamed Shrimp and Veggies

I finally did it! I used the wok and bamboo steamer my mom gave me during my bridal shower. I wish I would’ve done it sooner! 

This was fun because it kind of brought us back to our honey moon in Thailand. Even the shrimp we used came from there. 

I really couldn’t believe how easy and quick this was. I did some research prior but it didn’t seem hard to mess up so when it came down to time to actually give it a go, I did whatever I felt like doing. 
I highly reccomend investing in a bamboo steamer if you don’t already have one. The wok isn’t necessary, you can use another pot  and it may even be easier for you if the pot is just as wide or a bid smaller than the steamer so you don’t have to worry about boiling the food. 

I decided to do shrimp, asparagus, potatoes, mushrooms and onions for my first go around. I really wish I would’ve thought to do tomatoes but I didn’t until it was too late. 

I’m going to do these directions a little differently because there really isn’t much to it. 

The process: 

1. Put your liquid/spices in the wok. Make sure the liquid is not going into the bamboo steamer when you place it on top. You want to steam the food, not boil it. 

I used the following for my liquid but you can have some fun with it and try out different flavor combos. 

  • Chicken broth 
  • Garlic salt
  • Onion powder
  • Pepper
  • Chili pepper

2.  Add veggies to your chambers

I have a two chamber steamer. I made sure to rinse each chamber out with hot water before adding anything. 

I then cut small pieces of parchment paper to put into the chamber to avoid having the food stick to the steamer. Make sure the paper doesn’t cover the whole bottom because you need steam to be able to get through. 

Layer your veggies and proteins in the chambers. Put the heavier items on the bottom chamber because take longer to cook. 

Here is my bottom chamber: 

Asparagus, potatoes, mushrooms, onion and garlic. 

My top chamber, shrimp and onions. 

3. Heat your liquid and bring to a boil then lower heat.  Place the chambers respectively above the liquid in the wok and cover. You want to make sure that You have enough liquid to steam the food while also being sure it doesn’t boil into the steamer. 

I left the steamer over the liquid for 8-10 minutes. You can check on it to make sure the food has the doneness you desire. Shrimp are easy because they turn pink. 

Here’s what each chamber looked like when I finished. 

I also made rice separately. You can do this in the steamer but I didn’t plan far enough ahead of time. 

Yum! So healthy, easy and good! Again, I highly reccomend and I cannot wait to try ours again. I think I’m going to tackle dumplings next time so keep an eye out. 


Cinnamon Sugar Banana Muffins 

Last week we had some bananas that were starting to go bad and I had a craving for something sweet. 

I knew I wanted banana muffins but was debating on chocolate chip or cinnamon sugar. As you can see, I went with cinnamon sugar and mmm they were delicious. 

My husband has made a few comments about how unfair it is that he didn’t know I could make these sooner🙄 – let’s be honest, if he knew I know how to make most things I do, he would probably be at least 50lb heavier. 

What you need:

  •  Two bananas peeled and mashed (this will work better the more ripe the bananas are)
  • ⅔ cups of sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • 1 tsp vanilla
  • 1 ⅔ cup flour 
  • ½ teaspoon ground cinnamon 

You will also need 1/4 cup of melted margarine and a  separate bowl of sugar and cinnamon mixed together to dip the tops of the muffins in after baking. ( I didn’t really measure for this part)

The Process:

  1. Heat oven to 375 degrees Fahrenheit.  
  2. Grease muffin pan or fill with liners. I use a silicone pan to eliminate this step. 
  3. Mix sugar, oil and eggs in a bowl until combined. 
  4.  Add in bananas and vanilla. 
  5. Slowly mix in flour, salt, baking soda and cinnamon until mixture is moist. 
  6. Pour batter into pan evenly through muffin cups. 
  7. Bake for 15-20 minutes. It may take longer if you use a silicon pan. 
  8. Allow muffins to cool and melt your butter in a small separate bowl. 
  9. Dip each muffin too into melted butter  and then into sugar and cinnamon mixture. 
  10. Enjoy! 

This is another easy one. Should take 20-30 minutes tops from start to finish and it leaves your house smelling so so yummy! 

Ham and Potato Soup

Wow I’ve been gone for awhile. I apologize. We got married, went to Thailand and found out we’re expecting shortly after. I promise I’ll do a wedding write up eventually. 

Warning : The first trimester is NO joke. 

Now that I’ve entered my second trimester I finally have an appetite and the energy to cook. 

Yesterday I spent all day craving potato soup and unfortunately no one around was offering it so I decided to make some once I got home. 

My husband was very hestitant about his one because he hates veggies. Little did he know I actually doubled the veggies for the baby’s sake 🙂 

This is a quick recipe that is done in 30 min or less. 
What you need:

  • 3 diced and peeled russet potatoes 
  • 1 cup sliced carrots 
  • ½ chopped white onion 
  • 2 ½ cups chicken broth 
  • ¼ cup butter cubed
  • 2 cups of corn 
  • ¼ cup all purpose flour 
  • 2 cups shredded cheddar 
  • 2 cups of 2% milk
  • Salt and pepper 

The process:

  1. Put potatoes, carrots, onions and brother  in a large sauce pan. Bring to a boil then lower the heat, cover and allow to simmer for 15 minutes or until potatoes are tender. 
  2. Melt the butter in a separate, small sauce pan. 
  3. Add flour to the butter and stir mixed well. 
  4. Add salt and pepper to  the flour mixture to taste. 
  5. Slowly whisk milk into the flour mixture. Bring to a boil and stir until thickened. 
  6. Add your flour mixture to the potato mixture. Then pour in cheese and stir until melted. 
  7. Add ham and corn and heat for about 5 min or until heated through 

I unfortunately didn’t get a picture but trust me this soup is amazing! I brought some for lunch today and already want more for dinner. 

I used the food processor to slice the onions and carrots very thin because I myself am not a fan of carrots and it worked out perfect. 

Let me know what you think!