Being back on the campus of the University of Illinois brings back so many memories. Without a doubt, college was the best 4 years of my life. At least so far. In college I met great friends, joined a sorority full of great women, played ice-hockey, pursued my dream of becoming a dietitian…and met Mr. Prevention.
A lot has changed about campus — there are skyscraper-like apartments now and the rec center got completely redone. They’re rebuilding the “cool” dorms (“The Sick Pack”). My favorite bar is out of business. Green Street (the main drag) has all sorts of new restaurants and businesses. A lot looks the same…but a lot looks different.
We went to the Illinois vs. Nebraska game last night and it was a back-and-forth score with no one really pulling ahead by more than just a few points. It’s still surprising to me that I love basketball as much as I do — the sport never interested me much before dating Mr. Prevention. He was a huge fan and after years of season tickets, he had moved his way to floor seats around the time we started dating. A few times, I got to join him for the game.
Yesterday? We were the second row from the very, very top. Our seats were pretty horrific but it was still a blast to be in the building for senior day and the last Illini home game this season.
Oh, and they won. Did I mention that? 🙂
After the game, we returned home to wear out the dogs and as I edited these pictures in preparation of this post, the group was debating where to go to dinner. The pictures stimulated my hunger as this meal was memorable…memorable indeed.
Almost as memorable as my 4 splendid years of college. Almost.
But really, this one is a must-make. Plus, it’s super simple and very easy to adapt to your liking!
Spicy Thai Noodles with Shrimp adapted from A Small Snippet
14 oz whole wheat linguine, fettuccine, or spaghetti
1 1/2 Tbsp* crushed red pepper flakes
1/3 cup toasted sesame oil
5 Tbsp honey
6 Tbsp low-sodium soy sauce
1 1/2 lbs raw shrimp, peeled and deveined
1 bunch green onions, chopped
1/3 cup cilantro, minced
1/2 cup unsalted peanuts
Heat 4+ quarts of water in a large pot over high heat. Once boiling, add pasta and cook until al dente, about 10-14 minutes. Drain and keep hot.
Meanwhile, combine the crushed red pepper and oil in a small sauce pan. Heat the oil over medium-high heat for 3-4 minutes. With a colander, strain out the crushed red pepper, reserving the oil. To the oil, add the honey and soy sauce; whisk to combine. Add raw shrimp to sauce while pasta finished cooking.
In the pot used to cook the pasta, pour in the shrimp and sauce. Over medium-high heat, cook the shrimp until pink and curled, about 5 minutes. Add the hot pasta and using tongs, cook the pasta and shrimp for an additional 2-3 minutes to absorb the sauce. Remove from heat and top noodles with green onion, cilantro, and peanuts. Serve hot.
*use more or less crushed red pepper depending on your heat preference.
Yield: 7 servings (about 1 1/3 cups each)
Nutrition Information (per serving): 494 calories; 17.3 g. fat; 129 mg. cholesterol; 720 mg. sodium; 54.0 g. carbohydrate; 4.9 g. fiber; 32.0 g. protein; 14.9 g. sugar
Result: We adored this meal…a sure favorite to make again! I love how simple the ingredients are and how quick the meal comes together. The original recipe called for more oil, more honey, and no protein. The shrimp were the perfect addition to make this a balanced meal. Adjust the heat to your liking — 1 1/2 tablespoons of crushed red pepper gave this some heat, but not too much at all since it is only used to flavor the oil and the honey cuts the spice even more. Make this – you’ll love it!
Weekly Menu: March 3 – March 7th
- Sunday: Arugula Salad with Ultimate Vinaigrette and leftover navy bean soup
- Monday: Pizza Quesadillas / Pizzadillas
- Tuesday: Chile Relleno “Souffle”
- Wednesday: work late – leftovers
- Thursday: Banana Buttermilk Waffles with Strawberries and Pecans
Another week almost here…better enjoy today 😉