Welcome to February!!! Tons of celebrations this month to ward off the winter doldrums, starting with Lunar New Year.
2024 is the Year of the Dragon and is officially celebrated on February 10. It falls on a different date each year depending on the cycle of the Moon, hence this celebration is also called Lunar New Year.
We have celebrated Chinese New Year since our daughter, Jessica came into our lives 17 years ago. Jessica was an exchange student from China and remained with us to finish out high school and college, and remained in our family, becoming a US Citizen in June of last year.
When she first moved in we would go to a Restaurant to celebrate Chinese New Year. In 2014 the restaurant was not having a celebration so we started celebrating at home. In my first Chinese Lunar New Year post you will see that Jessica was still going by her Chinese name Ting Ting. You can also read about our subsequent celebrations in 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022, and 2023.
This year Jessica is hosting Chinese New Year at her home tomorrow. Last year I bought a Chinese Hot Pot to use for our celebration. I have used it several times since for family dinners and this past Christmas, our Marina, our first exchange student, bought Jessica a Hot Pot.
I don't know if Jessica is serving Hot Pot tomorrow but I am looking forward to the celebration. The following day we are celebrating our second daughter, Nicole's birthday with a family dinner. She requested Chicken Marsala. She is her daddy's girl.
So I am sharing our Weekly Menu with you for the first week of February. We have three parties this week because our youngest daughter, Marissa's Godmother's baby turns 1 and we will be celebrating with her before going to Jessica's Lunar New Year celebration. Frank is also having a CPL class on Thursday and the menu reflects the meals I will serve. Dinner is not normally included but this class includes dear friends.
Saturday
Chinese New Year Celebration at Jessica's
Sunday- Nicole's Birthday Celebration
Crepes Sushi
Tossed Salad
Green Beans Almondine
Buffalo Milk Swiss Roll
Meatless Monday
French Toast
Taco Tuesday
Fish Tacos
Wednesday
Mashed Potatoes
Buttered Corn
Thursday-CPL Class
Breakfast
Chinese 5 Spice Scones
Yogurt
Fresh Fruit
Lunch
Dinner
Garlic Toast
Cannoli Pie
Friday Date Night
Out for Dinner
Yield: 4 servings
Cashew Shrimp
Plump, juicy shrimp stir-fried with vegetables and cashews in a spicy-sweet sauce.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 2 T. soy sauce
- 1/2 T. ginger paste
- 1 T. orange juice
- 1/2 T. seasoned rice vinegar
- pinch of crushed red pepper flakes
- 1/2 T. brown sugar
- 1 T. canola oil
- 1 lb. large, peeled, deveined shrimp
- salt and pepper, to taste
- 1 green pepper, cut into slices
- 1/2 sweet onion, sliced
- 1/2 c. roasted, salted cashews
- Steamed rice for serving
Instructions
- Whisk together the soy sauce, ginger, orange juice, vinegar, sugar, and crushed red pepper. Set aside.
- Heat the oil in a wok over medium-high heat. When hot, add the shrimp, season with salt and pepper, and cook, for a few minutes, stirring constantly, just until they start to turn pink. Remove to a plate and set aside.
- Add the onions and peppers to the wok and stir-fry until tender, about 5 minutes. Pour in the sauce and bring to a boil.
- Return the shrimp to the wok and reduce heat to a simmer until the shrimp are completely pink and the sauce has thickened. Add the cashews and stir to coat.
- Serve over steamed rice.
Nutrition Facts
Calories
285.17Fat (grams)
12.17 gSat. Fat (grams)
1.98 gCarbs (grams)
18.08 gFiber (grams)
1.56 gNet carbs
16.52 gSugar (grams)
5.64 gProtein (grams)
27.5 gSodium (milligrams)
801.67 mgCholesterol (grams)
182.57 mg
Property of A Day in the Life on the Farm
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