Shrimp and Vegetable Rice noodles

 I fell in love with these noodles years ago while working with a lovely Thai girl, I didn't, however, love their appreciation for hot food!

Rice sticks or "noodles" are extremely simple to cook and flavor. In fact, if you know how to boil water you know how to cook these crystal clear goodness.

As always the use of herbs and naturally flavorful ingredients is a plus, so here we use cilantro, ginger root, soy sauce and sesame oil to liven up the dish.

An arrangement of vegetables can be used based on your taste, I have a big crush on mushrooms so if you are a constant follower of the blog you will realize it sooner or later; might as well tell you now.

As always feel free to contact me with any questions. Enjoy!


Recipe

1/2 of a package of Rice sticks (easily found in most grocery stores)
1/2 lb mushrooms, sliced
1/2 of large onion, small diced
2 stalks of celery, sliced
1 large carrot, sliced
1 small head of broccoli
1/2 lb shrimp, shelled and devien and seasoned with 1/4 salt and pepper
1 large garlic clove, minced
1 tbsp ginger root, grated
3 scallions, chopped



1/2 cup cold water, chicken stock or pineapple juice
1 tsp cornstarch
2 tbsp soy sauce

Salt and pepper to taste
2 tbsp cilantro, chopped
1 tsp sesame oil
Chopped cashews or peanuts (optional) 








In a large pot bring 3 cups of water to a boil. Once it comes to a boil add 1 tsp of salt, turn off the heat and add the "noodles" cover and let rest in the hot water for 10 minutes, drain.






















In a separate large sauce pan at medium heat add 2 tbsp of olive oil and add the mushrooms, saute for 5-7 minutes or until reduce in size by half, add onions and cook for another 5 minutes.

Add the rest of the vegetables and cook for 7-10 minutes. Add shrimp, scallions, ginger and garlic, mix well

Mix the water (or other liquid of your choice) soy sauce, and cornstarch and pour it over the vegetables and shrimp. Let it boil until it forms a thick sauce, add the noodles and coat them well. Add cilantro, sesame oil and nuts if using. Check seasoning.
Enjoy!



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 PS: I use a product called Liquid Aminos which is made of Non-GMO soy beans and it doesn't have added salt, reason why I didn't give exact amounts of salt in the recipe other than to taste as this product is slightly different in taste.

By Paula Thomas

A word about Lentils

Lentils are and have been one of my favorite foods since I was a little girl. The smell of lentils cooking brings back many memories and the same recipe has been part of my family for generations, a way to teach the young their first cooking lessons.

Lentils have an invaluable nutritional make up: high in protein, fiber and iron, and low in sugars and fat. There are many ways to cook this beautiful legume and there are different varietals to chose from.
The tiny orange colored Massor Dal lentils are quick cooking and use widely in Indian cooking. The brown lentils are easily found in grocery stores and are great for soups or salads and these are the ones I use the most.

Lentils cook fairly quick compared with other legumes or beans. I do, however, like to soak them for a couple of hours in cold water to speed up the cooking process. Even if you skip this step you will have them cooked in about 45 minutes.

If you plan to use them as part of a salad then make sure to cook them in a nicely flavored water (add salt, pepper, bay leaf and a whole garlic clove) which will enhance their flavor. In a 1-3 ratio (1 part lentils 3 parts water) boil for about 30-45 minutes based on how firm you like them.
For a "soup" or stew of lentils if you will put all the ingredients together and cook on medium for 45 minutes or depending again on how firm you like them.

The following recipes are very easy to make just be aware of the cooking time as that will determine how late you will be eating dinner!

Lentil Salad
1 cup brown lentils (soaked for a couple of hours or overnight)
3 cups of water
1 tsp salt
1 tsp black pepper
1 bay leaf
1 garlic clove, peeled and crushed

1 tbsp parsley, chopped
1 tsp mint, chopped
1/2 small red onion, small diced ***
1/3 cup diced cucumber
1 small diced radish ***
1 tbsp white wine vinegar
Salt and pepper to taste

Bring first 6 ingredients to a boil and cook until the lentils are tender, 30-45minutes. Mix all the following ingredients in a bowl and mix in the drained lentils when they are still warm but not hot. Let cool and correct the seasoning. Enjoy!
*** if you would like to take some of the spice from the onion soak (after diced or sliced) in salted water for 5 minutes, rinse and use.

My mother' Lentils
1 cup lentils
3 cups water
1 medium potato, small diced
1/2 medium onion, small diced
1 small tomato, small diced
2 garlic cloves, minced
1 tbsp cumin
1 tsp sweet paprika
1/2 tsp turmeric
1-1/2 tsp salt
1 tsp black pepper

Cook all the ingredients over medium heat with the lid half way on, mix a couple of time during cooking, for about 30-45 minutes or until the lentils are tender and "stewy"

By Paula Thomas

Loren Escandon's Montera gets invitation to the International Theater Festival in Havana

FOR IMMEDIATE RELEASE

June 27, 2013
Denver - Montera (http://www.indiegogo.com/projects/montera-one-woman-show-dreams-with-the-international-theatre-festival-in-havana)

Colombian born and raised Loren Escandon has been invited to the International Theater Festival in Havana, Cuba with her play Montera, a story about a woman with big dreams and a crude reality, a sexual worker from the streets of Madrid.

The play was written by Loren Escandon and directed by Marisol Rozo and it is performed by Loren in a solo act.

Loren is the winner of the 2013 New York Latin Ace Award for best actress in an uni-personal or solo performance/show.

Marisol Rozo is the winner of one of the prizes for best direction of the XI Theater National Competition for City Stage Female Directors Torrejon de Ardoz, Madrid.

Together they are raising funds to be able to bring the play to the theaters of the world. For contributions go to the website 

"This play was born from a picture. It was a woman in her golden years sitting in front of door, her chair was a piece of cardboard. With a cigarette in hand and a see-through blouse, she looked like a vision of empowerment, sensuality and loneliness in a desolate street in Madrid. I had the opportunity to meet this character and discover she was a woman full of dreams, with a husband, friends and kids and her profession... was the oldest of them all. She was a Sexual worker. Well, she rather call it by its name, She was a prostitute."
                                                                                                             Loren Escandon

Loren is the co-author of The Denver Scene blog and we are very proud of her achievements and hope to see her dreams of bringing Montera to the world.
                                                                                                           Paula Thomas

OUR BEVERLY HILLS IS HAVING A PARTY!

I remember the first quote I ever read before moving to Denver about Cherry Creek North was “the Beverly Hills of Denver” I am not too sure about that. 

I think that statement is a little over the top. Certainly the neighborhood is beautiful. It has a concentration of great cafes, restaurants with very respectable reputation and houses an important number of the world best known stores like Tiffany &Co, Louis Vuitton, Neiman Marcus and more. It is an appealing neighborhood with new condos and Victorian gated communities that ooze abundance at every corner.

However, I actually think that the vibe in Cherry Creek North is way more loose than Beverly Hills. 

The concentration of shopping in this particular area of the city is grandiose, however, there are more activities than that. The area offers the 22-mile Cherry Creek Bike path connecting Downtown and beyond, enticing hundreds of people, especially during the warmer months, to enjoy a run or a bike ride. A great number of Tennis Courts and Art galleries, make this central vicinity a convenient treasure.

My favorite part about this 16th blocks of fabulousness is actually the fact that they organize one of the most opulent Arts Festival in town. The Cherry Creek Arts Festival.

Larimer Square - TAG of the day

Larimer Square is home to many great restaurants, boutiques, coffee shops and other establishments; if you are from out of town it can get difficult to chose where to stop for a bite to eat. In another post we visited Rioja, a great Spanish inspired restaurant and today we will take a quick tour into Tag restaurant.

Tag and Tag Raw Bar are the two concepts created by chef Troy Guard. Tag features Asian inspired cuisine and that sounded pretty good on a warm Denver afternoon.
The restaurant is hip and trendy, with a modern layout and design, "hipster" bartenders or Mixologist that can concoct fancy drinks, beware in a busy night it can take a while to get one of those to your hands, therefore we forgo the cocktail and go for our beloved Rose wine.




 Drink on hand let's get to the food. The amuse-bouche changes and it is often pretty good, in this case it was a morsel of Smoked Salmon with some delicious cream and dill. Then the decision making begins, since the menu is full of interesting choices one has to do the best to keep oneself from ordering them all.

The appetizers are all great, but I do have a soft spot for dumplings and that was our first course. If you are not a big appetizer lover you can jump to the salads which offer good variety and straightforward flavors.

 Always ask your waiter/waitress for the special of the evening as you can encounter some pretty exciting dishes like the Prosciutto wrapped Monk Fish served along side homemade veggie ravioli and my ultimate favorite spring peas, rich and delicate with a sense of adventure. I am sometimes less adventurous and still love a good chicken dish in this case with a fragrant rice pilaf, veggies and a delicate sauce to tight the entire dish together.

The service is fast and friendly, it is Denver after all and most everyone id friendly so if you are an angry New Yorker you must learn to embrace it. The little patio is a great way to see life pass you by.

Larimer Square has a lot to offer whether you live in Denver or are visiting. Keep checking the blog for more reviews in restaurants, boutiques, and night life info.
 How to get to Larimer Square:
Larimer street in located in the heart of downtown and you can take the E or F light rail lines to either Union Station (E line) or the Convention Center (F line), from Union Station hop on the mall ride bus and get off at the Larimer stop, from the convention center is a quick 3 block walk north and there are other attractions along the way like the Denver Performing Arts and other restaurants and hotels.

By Paula Thomas

From Farm to Table a concept that comes to Fruition

Denver's food scene is in a rapid growth with many new restaurants hitting the market every week. In the midst of a crazy race to try to keep up with it I suggest to stop and look at places that have been in the area for a few years and this week we did just that.

Fruition restaurant, located on 1313 E. 6th avenue, has been a local favorite and with good reason. Chef/Owner Alex Seidel takes pride in the ingredients and techniques used in his kitchen. A few years back he decided to venture into farming and purchased a 10-acre farm south of Denver and Fruition Farm and Creamy was born. The restaurant and farm relationship makes eating at Fruition the window into the world of the chef turned farmer and his vision.

Rioja, A taste of Spain without leaving Denver

 A beautiful, sunny Denver afternoon with a breezy whisper of the summer ahead, a glass of Rose, lovely company and a Spanish inspired dinner.
Sitting outside on Rioja's petit patio in Larimer square can surely make you forget the stress of the day. Framed with flower baskets and the ambiance of this "happening" street, the six table patio embraces a laissez-faire attitude. The food is always outstanding and the service is quite remarkable.

The lunch menu is a smart combination of full entrees and sandwich/salad combos that won't leave you wishing you had order something else. My favorites are Gabe's chronic chicken sandwich ($12.5) and the Colorado Lamb burger ($10.5) both served with a big, perfectly seasoned salad. A great way to enjoy the food and ambiance and don't break the bank.


Dinner is also great, last week we went for a date night before a jazz show at Dazzle.

The appetizer got devoured before I had a chance to snap a picture because who can resist tender, fatty Pork belly on a bed of Madras curry Garbanzo puree. The "Fresh bacon", as you will find it in the menu, will blow your socks off! Our waiter told us of a customer who gets it every time as an appetizer and then a second one after dessert!

A UNIQUE DATE NIGHT

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The idea of the perfect date varies from person to person, and from relationship to relationship. Sometimes we run out of ideas to make our loved one feel special. The movie-dinner combo gets old, the nightclub is too loud, and the cooking at home can become a total romance killer if you are not the chef the counterpart expects you to be.

However, the date I am about to describe is as good of a first date as it is for a 20th year anniversary.

Imagine a picnic bag/basket full of your favorites goodies, that you don’t need to cook because this city has plenty of options for takeout, like The Chicken-curry sandwich at Vert Kitchen Denver, a bottle of bubbly cold Champagne, wine, beer or Ice tea if that is what you like; the most beautiful gardens surrounding you,  the jazzy sounds of Swing Je T’aime throughout the evening and a free swing dance one hour lesson, this is just in case you want to learn, but it is optional.

PRIDE PARADE 2013

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I am not sure about you but in my opinion no one knows how to throw a party better than my gay, transgender and bisexual friends. They just know exactly what people expect in a party, from the beginning to the end. The best music to dance, the food is usually impeccable, the champagne does not ever run out and the host or hostess are not afraid to use their best finery to impress their audience. 

If you have never been in a celebration of love, equality, and heritage where the community gets together to simply have FUN, the Denver PrideFest 2013 is your opportunity to catch up with the fun you have missed out on. 

Almond-Cherry Biscotti

Each week we will feature a recipe, which you can later find hidden in the blog. Enjoy!

Almond-Cherry Biscotti

Biscotti can sometimes be a hard item to make successfully, even-though it is one of the most simple baked goods to produce it has certain key steps that if missed can make your life a miserable journey of bad biscotti eating.
I have been trying different recipes and techniques over the years and think that finally found the one that makes sense for me.
Almonds are my favorite nuts and are always found one way or another in my baked goods, salads or just an afternoon snack.
This recipe is adapted from one of the very first baking books I bought, The Baker's Dozen Cookbook, page 204 Pistachio-Golden raising Biscotti. I use slivered almonds, dried cherries or cranberries chopped, instead of the pistachios and raisins, and orange zest as I love the lovely citrus fragrance it gives to every bite.

True food Kitchen

Piles of raw vegetable dancing through the dinning room, green juices displayed on people's tables and yoga pants. No, you didn't just enter a spa in California, you are in True Food Kitchen.
Located in the heart of Cherry Creek (2800 E 2nd Ave #101  Denver, CO 80206), this restaurants has been taunting me for quite sometime. I have tried to go in before, but it was always too busy and at lunch time I am really not into waiting for 1 hour to get a table. If you have a group of 8 or more feel free to make reservations other wise be ready to wait.

Le Sandwich

Growing up in a very Colombian family it was unheard to eat a sandwich as a real meal, in fact sandwiches were reserved for a lazy evening when we didn't want to cook and were not really hungry. We, Colombians, love to eat big meals, especially breakfast and lunch and having an unfortunate looking meat "sandwiched" between some white bread just doesn't cut it, and don't get me started with the famous peanut butter and jelly...

Reason why, even with all the years I have lived in the States, I still can't manage to see my main meal be a sad looking sandwich. If I am making one, I over-think everything from what bread, the cheese, veggies well seasoned, herbs and the meat, only to be scavenging the fridge a couple of hours later.

I was extremely happy to find Vert Kitchen a small, super cute eatery located on west Washington park area.