Cooking Food Matters

I come from a long line of bakers. Home bakers, but bakers none the less. There wasn’t always a caked or cookies to be had. That’s how we welcomed people into our homes, by feeding them sweets. And my grandmothers teaching us how to bake is how they showed us love. Cooking was different somehow. Of course my grandmothers cooked, as did my Mom, but it was different. Cooking was something that had to be done and I never really saw the joy from them when cooking that I did when they were baking. Maybe that’s why I still have a joy of baking but not so much for cooking.

I am finding my way though and have been cooking most days for the past few weeks. It’s an important part of this getting healthy and gaining back control over my eating habits. Cooking our own food helps us in ways I’m not sure I can even explain. It is a tactile experience. It engages each of our senses, which makes us appreciate the food we eat much more than pulling up to a drive thru and eating out of a paper bag does.

Now that I am cooking more it may be time to bring back Tasty Tuesday. I’ve not posted many recipes, but they are all ones I make over and over. I’ve found a few new ones this year that deserve to be added, including this one I am sharing today.

Gochujang Sugar-Glazed Shrimp

Gochujang Sugar-Glazed Shrimp

285 g raw shrimp
1 red pepper, sliced
113 g sugar snap peas
1/2 tbsp ginger, grated
1-2 tbsp oil
2 green onions
Sesame seeds
Salt & pepper to taste

1 tbsp gochujang paste
1/4 cup soy-mirin blend
1 tbsp cornstarch
2 cloves garlic, minced
1 tsp sugar
1/2 cup water


Mix sauce ingredients together in small bowl.

Heat 1 tbsp oil on medium high, add ginger, peppers and snap peas. Cook until veggies are tender-crisp, ~ 4 mins. Transfer veggies to serving dish.

Heat remaining oil in same pan. Add shrimp and glaze mix and cook, stirring occasionally until shrimp just turns pink and sauce thickens, ~ 3 mins.

Serve shrimp over veggies. Add salt & pepper to taste. Garnish with green onion and sesame seeds.

Serves 1

*cook 3/4 cup of jasmine rice with 1 tbsp grated ginger to make a complete meal for 2

Food Matters

2 thoughts on “Cooking Food Matters

  1. Now that looks so yummy! I will certainly try it
    Tasty Tuesday sounds fun
    May x

  2. This looks really good!

    I’ve recently re-added seafood to my diet after being a strict vegetarian for nearly a decade. So I’ve been keen to find good seafood recipes. This looks fabulous! 🙂

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