So I am always on the lookout for healthy, but oh so tasty treats. I found two new things this weekend.
The first couldn't be any more simple. Creamed Honey. That's it. Raw, unprocessed honey. Betterbee.com describes what creamed honey is best:
"Creamed honey is controlled granulation of honey which results in extremely small sugar crystals. The smaller the crystals the better the creamed honey. A good creamed honey should be smooth, not grainy, like velvet on the tongue. "
It's great on toast. But my favorite way to eat this simple treat? On a spoon. Yep. Just straight up honey. While at Tall Timber Days this weekend (a local festival celebrating the history of logging and mill work) I found a vendor from southern MN who sold about 15 varieties of honey. Creamed honey was new to me,but became an instant favorite.
Below is a photo of Jon and I waiting for the parade to start. That yellow circle on Jon's shirt is a sticker that says" I love you honey" and has a little bumble bee. Very cute, we got them from the honey vendor. They had a display with live bees making honey. It was really neat to see them working up so close.
Another flavor sensation I've newly discovered is Shrimp Pad Thai. I saw a show all about it on the travel channel one day and I couldn't stop thinking about it. I found a recipe in my cooking light cook book. I will most definitely be eating it again. :)
Here's to you and your culinary adventures, friend. Cheers!
Shrimp Pad Thai
Serves 3-4 hungry folks
6 ounces wide rice stick noodles
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons oyster sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
12 oz shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onions
1/3 cup shredded carrots
1 teaspoon minced garlic
1/4 cup tomato sauce
dry roasted, unsalted peanuts
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender.
Drain.
Combine ketchup, sugar,oyster sauce, tomato sauce and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, carrots, and garlic; cook 1 minute. Add sauce.
Toss in noodles and shrimp. Sprinkle with peanuts to garnish.
Monday, August 3, 2009
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