My love for Rachael Ray will most likely never end as long as she continues to entertain us with her cooking! As I have mentioned previously, I have been watching her since she first started 30 Minute Meals - there is something so familiar and fun about her, which is what makes her a joy to watch! Plus, she makes cooking desirable because she brings it down to you, unlike other chefs, she makes meals that are easy for the average person to prepare that don't take all day and require a slew of sous chefs to assist, nor ingredients that are unfamiliar or (not to mention) difficult to find in your everday grocery store! Another trait that I enjoy of hers is that she puts a fun spin on traditional meals, so while you may have an entree that you love to make frequently, she shows you various ways to spice it up so you don't become tiresome of it. She also makes budget-friendly meals as well since we all know cooking good dinners can cost a lot and going out to eat regularly doesn't help the wallet either! One of my favorite things she has incorporated throughout the years is her take on take-out: fake-out take-out, that is!
Lord knows I love some good take-out, especially when it's Chinese! But, it's not always the healthiest for you and while it may be kinder than most on your wallet and allows you to eat off it for days, it's not being so kind to your waistline! One thing that Rachael points out is that when you cook at home, you have the ability to control what ingredients you're actually putting into your body. Now I will admit that there are some things that you just can't make at home and are MUCH better as take-out; however there are many dishes from your favorite restaurants that you can make at home that taste just as good and you can feel good about eating it: financially and health-wise.
In my weekly menu planning, I would like to start incorporating more take-out style meals that are homemade. What better night to have take-out than Friday?! Hence, Fake-Out Take-Out Fridays! I recently made fake-out Shrimp & Vegetables with rice and it was really good; we didn't feel the least bit guilty about eating it! I used fresh vegetables with big pieces of shrimp and like traditional Chinese food, we ate off it for days!
Shrimp & Vegetables
Print This Recipe
1 lb. Shrimp, peeled and deveined
3 Tbsp. Vegetable Oil
2 Tbsp. Fresh Ginger, grated
4 cloves Garlic, minced
2 Tsp. Ground Coriander
5 Scallions, cut into 2" pieces
6 oz. Mushrooms, sliced
1 Medium Red Bell Pepper, cut into 3" chunks
1 Medium Orange Bell Pepper, cut into 3" chunks
1 Medium Yellow Bell Pepper, cut into 3" chunks
3 Tbsp. Hoisin Sauce
3 Tbsp. Soy Sauce
2 Tbsp. Water
Preheat oil in a large skillet on Med-High heat. Season shrimp with salt and pepper; add to skillet cooking until pink (about 4-5 minutes). Remove shrimp onto a plate and set aside.
Add in ginger, garlic, coriander and vegetables; stir-fry 3-4 minutes then drain remaining oil. In a small bowl, combine hoisin, soy sauce and water; pour over vegetables. Add shrimp back into skillet and toss to combine. Cook for another 2-3 minutes or until heated through.
Serve immediately over rice.
Source: With a Cherry on Top