0

December 6 2015

Tangled Up In Thai By Jessy Rosen

Screen Shot 2015-12-01 at 3.14.32 PM

The last stretch towards finals has begun.

Long nights out partying with friends,
exploring the city nightlife,
and discovering the unknown gems of the food scene
are no longer looking too bright in your future.

Say goodbye to night-lights and bustling traffic, and welcome in lovely desk lamps and the busy student traffic flow of the library.

But although your social life may no longer be as audacious and vibrant as it has been for the majority of the semester…

Have NO fear! Netflix and chill is still here!

And to make it even brighter, Netflix and DATE NIGHT is also on the horizon of your very near future.

Whenever I find myself trapped with copious amounts of work to do over the weekend, a little study break to grab some flavorsome food and kick back with some movie time has been my true savior!

Quite often, my boyfriend and I will take the time to just RELAX and make a simple, but incredibly delicious dinner after a long afternoon of studying. For the times we want a much-needed rest from the busy college social life, you can count that dinner date nights are our go to! Our all-time favourite cuisine:

Thai food!

With its exotic, fresh, rich aromas, Thai food is bursting with an array of flavours that will dance across your palette and arouse a new taste sensation!

Here are two dishes that my boyfriend and I love to make during those stay-in date nights!

Not only are they simple to recreate and packed with an abundance of flavour, but they’re also nutritious and most importantly delicious!

Eat them separately- or as we love to- combine them in one large bowl for the ultimate

Thai flavour explosion!

Chicken Pad See Ew

   Screen Shot 2015-12-01 at 3.16.07 PMScreen Shot 2015-12-01 at 3.16.02 PMScreen Shot 2015-12-01 at 3.15.53 PM

 

 

 

 

 

Ingredients: 

Screen Shot 2015-12-01 at 3.18.23 PM-2 hormone-free chicken breasts sliced thinly diagonally

-1 egg and 2 egg whites

-2 cloves of minced garlic

-2 tbsp of soy sauce

-A pinch of salt and freshly ground pepper

-1 package of cooked wide rice noodles

-1 ½ cups of steamed broccoli florets

-1 tbsp of extra virgin olive oil

-1 tbsp of oyster sauce

-3 tbsp of sweet soy sauce

-1 tbsp of distilled white vinegar

Directions:

  • Screen Shot 2015-12-01 at 3.20.49 PMIn a medium-large sized wok or deep non-stick pan, stir in 1 tbsp of the soy sauce, 1 tbsp of the sweet soy sauce, the minced garlic, and the Screen Shot 2015-12-01 at 3.20.40 PMchicken strips. Cook the components on medium heat until the chicken is ¾ of the way cooked. Transfer and set the mixture aside in a bowl.
  • Add the egg and egg whites to the wok. Add the noodles into the wok as well and stir. After 5 minutes, add the chicken mixture back into the wok. Stir the components while adding in the remainder of the soy sauce, the sweet soy sauce, the oyster sauce, and the vinegar to the wok.
  • Add the steamed broccoli florets and stir the components of the dish.
  • Continue to cook and stir the wok until the chicken is fully cooked and tender. Serve warm and enjoy this authentic, flavorsome, and easy homemade date night dish!

 

 

Vegetable Thai Red Curry

Screen Shot 2015-12-01 at 3.33.11 PMScreen Shot 2015-12-01 at 3.33.17 PM

Screen Shot 2015-12-01 at 3.37.35 PM

Ingredients:

-1 cup of cooked jasmine or long-grain brown rice

-1 tbsp of coconut oil

-1 small diced white onion

-2 garlic cloves

-A pinch of salt

-1 tbsp of freshly grated ginger

-2 peppers (of any colour) sliced into 2-inch long strips

-3 carrots sliced diagonally into ¼ inch rounds

-1 tbsp of Thai red curry paste

 -1 can of reduced fat coconut milk

 -1 tbsp of coconut or raw organic brown sugar

 -2 tsps of sodium reduced soy sauce

  -1 tbsp of rice vinegar

  -2 tbsp of fresh basil or cilantro leaves

Directions:

  • Over medium heat, sauté the onions, garlic, and ginger with the coconut oil in a large deep skillet until they develop into a golden brown colour.
  • And in the bell peppers and the carrots. Continue cooking until the vegetables are soft and tender. Add in the curry paste and cook the components for an additional 2-3 minutes.
  • Screen Shot 2015-12-01 at 3.39.35 PMGradually add in the coconut milk, ¾ of a cup of water, and the sugar. Cook the components while stirring continuously until the mixture comes to a simmer. Reduce to low heat and cook for an additional 10-15 minutes.
  • Remove the mixture from the heat. Season all the components with the vinegar, soy sauce, and salt.
  • In a bowl filled with the rice, pour the rich, sizzling curry over it. Garnish the curry dish with fresh basil or cilantro leaves. Serve warm and enjoy this aromatic burst of fresh flavours!

 

 

Read more great articles by Jessy:

The Top 10 Reasons To Strength Train

The Confident Girl’s Guide To Protein Bars

Protein With A Punch

Falling Head Over Vegan

The Confident Girl’s Guide To Meal Prep 101

Meet Jessy:

unnamed-6My name is Jessy and I’m a sophomore at Johns Hopkins University. I am a pre med student and neuroscience major- just a girl trying to explore the 90% of the brain that no one knows about! As an up-and-coming fitness model and competitor, you can find me kicking butt in the classroom and in the weight room! I’m in love with health, fitness, and all things related to maintaining a balanced lifestyle! Minimize the negative; maximize the positive and watch your life take flight!

About Jessy Rosen

My name is Jessy and I’m a junior at Johns Hopkins University. I am a pre med student and neuroscience major- just a girl trying to explore the 90% of the brain that no one knows about! As an up-and-coming fitness model and competitor, you can find me kicking butt in the classroom and in the weight room! I’m in love with health, fitness, and all things related to maintaining a balanced lifestyle! Minimize the negative; maximize the positive and watch your life take flight!

Leave a Reply

Your email address will not be published. Required fields are marked *