While I have professed my love to all things resolution-y when it comes to the new year, I now profess my hatred for New Years Eve. I used to say it was my favorite holiday…perhaps because at that point in my life, I could generally be found holding down a bar stool at my college campus. Since you know, I’m not 19 anymore…I mean, 21 (and I was DEFINITELY drinking WATER, coughcough)….New Years Eve has dropped from the top of my Most Loved Holidays…to the very bottom.
Like clockwork, Mr. Prevention and I get into an argument on December 31st between the hours of 7 and 10pm. There is something seriously, seriously disturbing about that fact.
I left work on New Years Eve to head to the gym. The gym was closed. Wonderful. I headed home to workout and settle in for a lazy night in my jammies while making the Lobster Pappardelle I had meal planned while FINALLY finishing Fifty Shades Darker (I’ve been on page 513 for about 7 months…no lie) and sipping on a bottle of champagne we received as a house warming gift 6 months ago. I had my night all. planned. out.
About 5 miles from home, Mr. Prevention calls to request my assistance in cleaning the interior of my car…since he “turned on the heater in the garage and all”. After that oh-so-thrilling exercise, it was time to actually exercise. It was everything in me to get in those 40 minutes on the elliptical, but I did it. I was then informed that Mr. Prevention wanted to “go out for a drink…maybe dinner.” I threw my humongous lobster tails back in the freezer and for the second time that day, showered, put on my face, and got dressed. I even wore sequins and heels.
I was driving so I decided that I wanted to go to a make-your-own stir fry joint. We pulled up, walked in, and were told that they weren’t seating any more tables. It was 8pm. WTH? We got back in the car and tried my second choice, a pub-type of place. We walked in and sat at the bar. And sat. And sat. And sat some more. I should probably mention that we were the only 2 at the bar, and there were multiple bar tenders. Ticked off, we got up and left.
Mr. Prevention stepped in and offered a third suggestion. We walked a very chilly 2 blocks to be told they were on a 1-hour wait for a two-top. We headed back to our car through an alley (why, I don’t know) and conversation ensued.
“Nicole, we can just go home and have lobster pasta…I’m fine with that,” Mr Prevention said.
“Are you KIDDING me? No. It’s going on 9pm and my lobster is FROZEN. At this point, I sure as heck am not cooking tonight. And I’m walking in a dark, icy alley in heels and December 31st Michigan weather.”
His response was typical, “I really don’t understand why you have attitude.”
“I’m HANGRY and cold. I hate New Years Eve…it always sucks.” I said.
We ended up at a bar with Fat Tire on draft and a Southwestern Chicken Wrap with a scant number of fries. At that point, the napkins were looking appetizing, so I was happy. But I would’ve been way, way happier with my original choice of stir-fry. Ever since making fried rice at home, I’ve been craving a re-make…with tofu! Why haven’t I made fried rice sooner? So simple and a great way to use up leftover rice!
Shrimp Fried Rice adapted from Flow Fit
3 cups cooked brown rice
3 Tbsp canola oil
1 cup fresh bean sprouts
1/2 cup onion, chopped
12 oz cooked medium shrimp, peeled and deveined (tails removed)
1/4 cup green onion, chopped
1 (10 oz) package frozen, organic green peas and carrots, thawed
2 eggs, beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp soy sauce
1/4 tsp toasted sesame oil
Cook brown rice according to package to instructions. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, add oil, bean sprouts and onions. Mix well and cook for 5 minutes.
Mix in cooled rice and shrimp and cook for another 4 minutes, stirring constantly.
Mix in shrimp, green onions, peas and carrots, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and shrimp are heated through.
Yield: 5 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 348 calories; 12.8 g. fat; 164 mg. cholesterol; 767 mg. sodium; 36.4 g. carbohydrate; 4.8 g. fiber; 21.2 g. protein
Result: I made this with coconut oil and the flavor was very strong and in my opinion, very misplaced in something like fried rice. I changed the recipe above to use canola oil which I do recommend over olive oil because of the higher smoke point. After remaking a small batch with canola oil, I much preferred the flavors which were simple and clean. You can use tofu, seitan, or another protein such as pork, chicken, or beef. Delicious![/print_this]
The Illini play tonight – I’m excited! 😀