Tiffany Bee

Delicious recipes for vegetarians, vegans, pescetarians, & omnivores alike.

Recipes

Winter Break is here!

December 15, 2011 // Posted in Appetizers, Gallery, Recipes

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My cousins Tammy & Brianna at Angi & Bobby’s wedding reception

After one sleep deprived week devoted to finals, I’ve finally gotten around to posting pictures of Angi & Bobby’s wedding reception along with pictures from Thanksgiving. One album is password protected with my mother’s Vietnamese name being the password.

In addition, I’ve posted up a new recipe for my Arugula Shrimp Salad. More recipes to come, hopefully!

This past summer, I made it a personal goal to finish 5 books, which I did. However I finished 3–A Clockwork Orange, Intern, & Witches of East End–of the original 5 I planned on reading. The 2 others were Who Ordered This Truckload of Dung? by Ajahn Brahm & Is Everyone Hanging Out Without Me? (And Other Concerns) by Mindy Kaling. This winter break, I plan on finishing 3 books:

  • Genie by Russ Rymer
  • The Alchemist by Paulo Coelho
  • The Unbecoming of Mara Dyer by Michelle Hodkin

The last book is the longest, boasting 452 pages, so we’ll see if I can actually do this.

New Albums

Arugula Shrimp Salad

// Posted in Appetizers, Recipes

This salad was originally published in 2011 when I was in college. I’ve since given it a 2020 update with better cooking techniques & ingredients. I’ve also included a light lemony vinaigrette recipe to accompany this flavorful salad. There are a lot of different textures with a medley of flavors that blend well together with tangy citrus & hints of sweetness you’ll hopefully enjoy. This would pair well with some nicely toasted, thinly sliced bread with some olive oil.


Arugula Shrimp Salad. Click the image to view more pictures.
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Arugula Shrimp Salad

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  • Author: Tiffany Bui | TiffanyBee.com
  • Total Time: 30
  • Yield: 4 1x
  • Diet: Gluten Free
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Ingredients

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Shrimp

  • 8 oz uncooked shrimp, cleaned, deveined, & thawed
  • 1 cup crimini mushrooms, sliced
  • 1 cup red onion, sliced
  • 4 cloves garlic, minced
  • 3 Tbsp orange juice
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp of crushed red peppers
  • salt & pepper to taste
  • 2 Tbsp olive oil or safflower oil

Salad

  • 4 cups arugula
  • 1 pear, thinly sliced
  • 2 tsp Gruyere cheese, grated

Light Lemony Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1 tsp Italian seasoning (dried parsley, oregano, garlic, basil, pepper, salt, etc)
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 3 tsp dijon mustard
  • 1/6 cup white, apple cider, or sherry vinegar

Instructions

  1. In a mixing bowl, add olive oil, pinch of salt & pepper, orange juice, lemon juice, lemon zest, red peppers, & garlic. Toss shrimp in mix bowl until evenly coated. Set aside.
  2. Combine the ingredients of the vinaigrette in a bowl & whisk until combined. Set aside.
  3. In a medium-sized pan on medium-high heat, add 2 tsp of the liquid from your shrimp mixture. When the pan is hot, add onions & mushrooms. Cook until tender (5 minutes).
  4. In that same pan, add the shrimp. Add about 2 tsp of liquid from the shrimp mixture to create a nice sauce & glaze for your shrimp. Cook shrimp evenly on both sides, about 4-5 minutes.
  5. In a serving bowl, add your bed of arugula, sliced pear, & top with your freshly cooked shrimp & onion. Grate cheese atop & drizzle with vinaigrette.

Notes

Extra virgin olive oil has a low smoke point, which means it’s not ideal for cooking things on high heat. It’ll work for this recipe, but try to use just REGULAR olive oil if you can find it or safflower, canola, or vegetable oil. EVOO is best used in a vinaigrette or just uncooked. 

Store the vinaigrette in the refrigerator in an airtight jar or bottle. I’d highly recommend using coarsely ground dijon mustard (with the seeds & texture) versus the more refined, smooth dijon mustard. But it’s not worth the trip to the store if you don’t generally use mustard with texture. 

  • Prep Time: 20
  • Cook Time: 10
  • Category: Appetizers
  • Cuisine: New American

So Much Sushi!

July 9, 2011 // Posted in Food I Ate, Gallery, Photo Journal, Recipes

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Seared Tuna from Midori Sushi

Our advisor, Dr. Pao, took Patrick & myself out for AYCE sushi at Midori. I’m almost positive the dinner will keep us hunger-free for 24 hours. In addition, I’ve added two new albums & a Recipes section where I will place all of my recipes. I’ll be able to add more later, there are tons of recipes I’ve been meaning to add!

Newest Albums

Amaretto Sour

// Posted in Drinks, Recipes

This is one of my favorite cocktails of all time & it’s because it’s so sweet that you’d never guess there’s alcohol in it. Italians seriously know how to make some delicious almond liquor! Here’s my recipe of Amaretto Sour with a twist.


Amaretto Sour
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Amaretto Sour

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Ingredients

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  • 1 part Disaronno Amaretto Liquor
  • 3 parts Sweet & Sour cocktail mix
  • 1 tsp of cherry syrup or cherry jam/preserves
  • Garnish with cherries or raspberries

Instructions

  1. Add the cherry syrup in a cup over ice. Next, pour in the Amaretto & then mix the sweet & sour. Garnish with cherries or raspberries.

Notes

  • This drink is simultaneously sweet & tangy! To lighten the assault of sweetness on your tastebuds, add 1 part club soda & increase the Disaronno to 1.5 parts. A little fizzy bubbly will certainly add a twist to an original!