Oh my lovely bloggies – I’ve missed you so!

I’ve been totally off this week, my stomach is just NOT right, so I’ve been trying to spare you the same 15 pictures of PB&J toast – know what I mean?!

I’ve been thinking about you though – don’t you worry!

Wednesday I finally threw in the towel and said – hey – I’m gonna feel sick to my stomach either way – why not eat something delicious (while simultaneously going out and having fun with friends.)  Right?!

My first REAL meal since Monday – Pad Thai!

But let’s start at the beginning!

Ty Fun Thai Bistro is one of 2 Asian-inspired restaurants in Tremont.

I haven’t been to either.  

So when I found out friends were going – I was in!  I have a fairly long list of “Cleveland restaurants I haven’t tried, but am dying to go there” – and I want to see it dwindle!

The menu had a TON to choose from, and between the 4 of us at the table – I’d say we had a pretty good sampling of all they had to offer!

Veggie Spring Rolls: Crystal noodles, carrots and tofu slightly spiced wrapped with egg roll skin. Deep fried, served with sweet chili garlic sauce

These were excellent!  Fried but not GREASY, fresh ingredients, and served piping hot!  I’d get these again in a heartbeat!

I was totally impressed with the shaved carrot flower

You know me, it’s the little things!

Veggie Cups: Home made daily golden pastry cups filled with tofu, corn, peas and curry powder served with cucumber salad.

Also got 2 thumbs up from the group.  My only word to the wise – if you don’t like curry – stay away from this dish! (Heather! )

Gang Gari Kai: Shrimp cooked in yellow curry, coconut milk, potatoes and curry powder

This was Katrina’s dish – while I didn’t try it, it SMELLED amazing and Katrina said it was great!

Chicken Massaman Curry: Sliced chicken breast cooked in Massaman curry,coconut milk, roasted peanuts, peanut sauce and potato

This was Suzanne’s dish, who has been to Ty Fun before, and said she orders this dish frequently.  She commented on how spicy it was, and I definitely think that’s what I’m going to need to go for next time!

Shrimp Pad Thai: Pan-fried rice noodles with tofu, string beans, egg, ground peanut and bean sprouts

This was my dish!

All of the ingredients were fresh, and it had just the right amount of sauce! (I hate when Pad Thai is drowning in a sickeningly sweet pool)

My only complaint?  There was ZERO heat.

I know, I know, I should have ordered some of the curry if I was looking for heat – but you know I love my spicy dishes and this just didn’t do it for me.  I’d get it again though!

All in all, Ty Fun was great, everyone seemed happy with their food – but if we are being honest – it was a stupid move on my part to eat Thai food when I was already feeling sick.  

It had very little to do with Ty Fun, and everything to do with the fact my stomach has been off since Monday – but I ended up going straight home and going to bed my stomach hurt so badly.

Anyone have any tricks for getting rid of a week long yucky belly?

It’s a queasy/unsettled feeling – not stabbing pain – but I’d really just like to finally feel better!  

My friend Kristin was talking about this delicious Potato Salad/Dish she made last night – and I have to be honest – it was all I could think about the rest of the day!

Throw on top of that the fact my stomach has been WAY off lately (hence the deviation from regular posts – I’ve been eating WEIRD STUFF or nothing ) – and a nice vegetarian dinner sounded wonderful!

The main players:

• 2 Washed Potatoes
• 1/2 Pint of Cherry Tomatoes
• 1 Bag of Frozen Corn

Spices/Seasonings:

• Mustard
• Rice Vinegar
• Salt & Pepper

My own crazy additions, because I’m physically incapable of following a recipe as planned

• Frank’s (instead of Tabasco – not a big switch)
• Basil (picture above)
• 1 Small TBSP of Mayo
• Lotsa Deli-Slice Pepperoncini

Throw the sliced-any-way-you-like-it potatoes in the oven at 425 for 30 minutes.

While the ‘taters are cooking – get working on everything else!

I decided to “caramelize” the onions & pepperoncini on the stovetop for about 20 minutes:

Then got to work quartering the cherry tomatoes:

And chiffonade-ing the basil:

For the dressing – I mixed:

• 2 TBSP Mustard
• 2 TBSP Rice Vinegar
• 1 TBSP Mayo
• Just a small splash of Frank’s
• Salt & Pepper to taste

Then WHISKED like crazy.  With a fork.  So – I forked like crazy?

I cooked the corn in the microwave, since I had a SteamFresh bag – and then threw it on the stove with the peppers and onions to keep it going:

When you are finished doing all that prep – your potatoes should be just about golden brown!

Who’s ready to start mixin?!?!?!

I started with the potatoes & dressing:

Then added in the corn/onion/pepper mixture:

Then threw in the tomato/basil mixture:

and VOILA!

Eat your heart out mayo-based potato salads (I added a SMIDGE of mayo – this isn’t mayo based, silly!) – you got nothing on this fabulous dish!

Seriously – I actually did a little giddy jump/squeal when I tasted this!

It’s THAT good!

Cooking Light Recipe Version can be found: HERE!

Wanna know what happens when you live on the wild side and don’t take a grocery list to the grocery store?

You end up with a whole bunch of delicious stuff in your house – but no real recipes ideas to tie them together!

Have no fear though – the very thing that makes me terrible at baking, is a blessing in this situation…

…I excel at wingin’ it!

So I give you – Allison’s Simple Salmon Stir-Fry

Throw a hole bunch of veggies in a pan, on medium-low heat. In my pot:

• Extra Virgin Olive Oil to coat the bottom of the pan
• 1 Vidalia Onion
• 1 Hot Hungarian Pepper
• 1 Jalapeno
• 3 Handfuls of Fresh Green Beans

While the veggies are cooking – prepare your starch!

In my case – trusty Trader Joe’s Brown Rice:

WHICH – much to my delight – came in 3 separate serving bags, instead of the 1 large bag I was expecting! (it’s the little things!)

(yes, I noticed it clearly says 3 pouches on the box NOW, but I did not when I purchased it! )

While things were shaping up deliciously – I realized the dish was lacking protein, so I went and did some cabinet research, and came up with this:

Perfect!

While veggies are delicious on their own, I decided to add a dash of the following:

• Organic Tamari
• Sesame Seed Oil
• Rice Vinegar

All together now:

I had the pan on the stove top for 20 minutes tops!  Like I said – I wing it, so I just decided on “done-ness” based on look and smell!

It might not be the most beautiful looking dish, but I assure you it smelled and tasted AMAZING!

Enjoy!