Monday, December 5, 2011

Trader Joe's Butternut Squash Triangoli with Sauteed Mushrooms

We live in a day and age where sometimes we just don't have time to make things from scratch. I don't, at least and if I do, it takes hours of preparation.

I went to Trader Joe's and one of the items I found were these Butternut Squash Triangoli Pasta. It comes in the package pictured below. Sorry, I emptied it out already before I took the photo. I also bought a 10 oz package of sliced white mushrooms, and it was SO EASY to make and SO GOOD. I tell ya, I really liked it.

Serving Size: 2
Ingredients: 

Trader Joe's Butternut Squash Triangoli
10 oz Package of Sliced White Mushrooms
1T Olive Oil
1T White Cooking Wine
2T Non Salted Butter
2t Kosher Salt
2-3t Ground Pepper
Fresh Parmesan



Directions: 
For the mushrooms, turn range on to medium heat. Use a medium sized nonstick pan and add butter. When the butter melts, throw the mushrooms into the pan and stir constantly until mushrooms are evenly coated with butter. Keep stirring, then add white wine, salt and pepper. Sautee for about 5 minutes then turn stove off and move mushrooms to a plate. Do not clean the pan.

Follow the directions on the package for the Triangoli. When they are ready to go, drain then transfer Triangoli to the saucepan. Give it a good coat of the butter that is left in the pan and add the olive oil. Add parmesan and stir this in (optional). When transferring it to a serving plate, add the mushrooms on top or on the side. Add more parmesan and pepper.

Okay, it doesn't look that tasty with mushrooms on top of it, but it is really good! 

Saturday, November 26, 2011

Corn with Sriracha

I got this recipe from my friends Erin and Mark who hosted a UT Football party at their place. It was so good that I made it for a brunch that I had. It was the highlight of the brunch, so if it succeeded at two parties, then hopefully it will do well at your party!

Corn With Sriracha 

Ingredients: 
1/2 Cup Mayonnaise
1/4 Cup Chopped Parsley
16 oz Bag of Frozen Corn (Erin and Mark used fresh grilled corn)
1/4 Cup Parmesan + a little more for topping
1 Tablespoon Sriracha

Directions:
Thaw out the corn by following the instructions on the bag. Throw it in a mixing bowl and toss it with the mayonnaise, parmesan, sriracha and lastly, the parsley. Add about a handful of parmesan on top. Finished! Yes, it's that easy.




Sunday, November 13, 2011

What I'm making for Sunday dinner...

Braised pork shoulder with creamy polenta. Not sure how it tastes yet...it's just making my apartment smell amazing. Click on the link below for the recipe

Monday, October 10, 2011

Turkey Sausage and Broccoli with Quinoa Pasta

When I first heard about quinoa, I thought that it must be difficult to make. I've heard great things about it, like it contains essential amino acids, high in iron, gluten-free. So I was at a normal supermarket yesterday, and had decided to make my favorite pasta. When I was looking at the noodles, lo and behold, they had quinoa. The brand I used was "Ancient Quinoa Harvest", and the ingredients consist of organic corn flour, organic quinoa flour, dried organic spinach, dried organic beet and/or organic red bell pepper. The best part? Though slightly more than regular pasta, it was $2.50 for an 8oz. box. Uh... yeah. That's a keeper for me. This is a no nonsense, straight forward, healthy, and really tasty dish. It's definitely going to be a staple of mine. If it's not for you, then stick with pasta. It's still going to be tasty.



Ingredients:
1 8oz box quinoa-corn blend "Garden Pagodas" pasta (or replace with regular pasta such as fusilli)
1.25lbs sweet Italian-style turkey sausage, casings removed
2 stalks organic broccoli, cut into little pieces and stalks discarded
3 teaspoons dried and crushed red pepper flakes
1/4 cup of Parmesan cheese
2 large cloves garlic, diced
1 Tablespoon olive oil


Bring a little more than 4 quarts of water to a boil. Add broccoli, and let it boil for 3 minutes. Remove broccoli and put it in a large bowl of ice water, save the water in the pot. Bring it to a boil for the pasta and follow directions on the box.

Heat oil in a large skillet over medium heat. Once heated, add turkey sausage. Crush the sausage with a spoon until it is broken up and no longer red. About 12 minutes. Add garlic and red pepper flakes and stir. Drain broccoli, add to skillet and stir. Add pasta, stir and coat with juices. Stir in parmesan and serve immediately.

Okay, I also want to add how much I spent at Associated Supermarket in Fort Greene, Brooklyn
1 box 8oz quinoa-corn blend noodles - $2.50
1.25lbs sweet italian sausage - $4.50
2 stalks of broccoli - $2.99
Fresh parmasan -$2.99
Red pepper flakes - I bought this a couple of years ago
Garlic - I had from other dishes
Olive Oil - I had in my pantry
Total: $12.98 to make about 4 servings. Maybe a little more than 4. Yup. That works for me.













Sunday, October 9, 2011

Jeena’s Indian Stewed Green Beans and Tomatoes


I am totally into Indian food and feel fortunate to have my first experience of it with my very good friend Jeena.  She is from Kerala, which is known as "God's Own Country". From what I hear from many friends who have visited, there is truth to this saying. It is full of lush greenery, nature, waterfalls, canals, beaches. Ayurvedic medicine and massages are popular in this area, which fits well since it is a traditional method to restore balance in one's body. 

So...since this is a cooking blog and not Lonely Planet, here is a wonderful dish by Jeena. You can find similar recipes, but this is her own specialty, pulled from her roots. You can pair this with so many things. I think I'm going to make this along with Japanese curry, one of my winter staples. 


Set aside the following spices, together into a small ramekin or dish:
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp cumin seeds (use mortar and pestle to grind into a rough powder)

2 tbsp canola oil
¼ tsp mustard seeds
1 inch piece of grated or finely minced fresh ginger
2-3 tbsp diced red onion
10 fresh curry leaves, crush them in your hands to release flavors
4 cloves  garlic, crushed&chopped
about 50 green beans, cut into inch pieces
20 grape tomatoes, cut lengthwise in half
½ tsp salt (add more or less, according to taste)


1.Heat the oil on high just until it starts to smoke and add mustard seeds and then turn the heat to medium.
2. After the mustard seeds stop sputtering, sauté the ginger, onions and curry leaves.
3. When you see the onions soften, add the garlic and sauté for a minute (make sure not to brown the garlic).
4. Add the coriander, turmeric and cumin and mix for about a minute, just to release the flavors (make sure the spices don’t brown or burn).
5. Add the green beans, tomatoes and stir for a couple of minute, blending everything together. Turn the heat back up to high.
6. Lastly, add 1 cup of water and salt. Mash the tomatoes to release its flesh and boil for about 10 minutes.

Reduce the thickness of the gravy to your liking, making sure the beans don’t get mushy. Enjoy!


Friday, September 23, 2011

Chicken Lo Mein with Bean Sprouts and Green Onions

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!






Chicken Marinade:
8 ounce thinly sliced Chicken Breast
3 teaspoon Corn Starch
6 teaspoon Water
3 teaspoon Oil
Mix the Chicken, Corn Starch and water thoroughly first then add the oil last. Set aside.

Prepare the noodles:
Precook 8 ounce Fettuccine noodles per the instruction on the package. Once cooked, mix in 1 teaspoon oil and mix thoroughly (using hand works the best, but wear gloves). Let the noodles cool for 30 minutes. **You want to precook and cool the noodles so they will firm up, the oil is so they won’t stick together. It’ll make sense later.**
Ingredients:
1 teaspoon oil (stir fry the noodles)
2 teaspoon oil (stir fry the chicken)
½ clove of garlic, minced
1 cup shredded Shitake Mushrooms
1 cup Bean Sprouts
1 Green Onion cut into 1 inch lengths
Dash of Ground White Pepper, optional
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce

Frying time:
Heat a non stick wok with 2 teaspoon of oil on high heat. Wait for the shimmer then add the chicken. Cook evenly for about a minute. Set aside.
Add 1 teaspoon oil into the heated wok and add the minced garlic and Shitake Mushrooms. Stir fry for a minute to sweat the mushrooms.
Add the cooled Fettuccine noodles into the wok and stir fry for 2 minutes or until heated through.
Next add the bean sprouts, green onions, Soy sauce & Oyster sauce mixture. Now you can add a dash of ground white pepper if desired, no biggie. Mix well for an even coverage.
Add the chicken back into the wok and stir fry for another minute.
That’s that.

**salt to taste or use soy sauce**
***5 servings***


Friday, September 16, 2011

Migas!

I love making this for brunch. I first learned how to make migas from my friend Tara almost 10 years ago, and never forgot how to make it.You've gotta have an appetizer to your migas, so I made chips and guacamole. You will definitely continue eating this with your migas.


                                                                                 ingredients:
                                                                                 Serving Size: Makes 4


Chips
4 flour tortillas cut into triangles, like a pizza (I use organic tortillas)
1/2 cup olive oil


Guacamole
2 Haas Avacodos
1 big clove or 2 small cloves garlic, minced
1/2 lime
2 teaspoons sea salt
1/4 cup tomatoes, diced + 1 Tablespoon for topping, diced
2 Tablespoons red onion, minced




Migas
5 large eggs (I use organic eggs)
1 Tablespoon butter
1/2 white onion, minced
1 big clove or 2 small cloves garlic, minced
1  medium sized tomato, diced
2 handfuls of tortilla chips (I use hint of lime Tostitos)
1 jalapeno
1/8 cup salsa
1 15.5oz Goya black beans (drain before using)
4 slices monterey jack or pepper jack cheese
7 or 8 tortillas (flour, corn, wheat or multi-grain all work)
1/2 lime


Instructions:


Chips
Heat a medium sized, nonstick pan on medium high. Pour olive oil. When it heats up, add tortilla slices so that it is covered in oil. Fry about 2 minutes on each side or until lightly browned. Remove and place on a plate covered with paper towels. Keep pouring olive oil if it runs low. You need to be sure to cover the tortillas. It does not have to be fully covered, but as long as it is not burning, you're okay.









Guacamole


Cut open the avocados into halves. Remove the seed and the skin. Place avocados into a medium size bowl and begin mashing it with a wooden spoon, masher, or whatever big spoon you have. You can mash it as big or as little as you'd like, depending on your preference on the texture. I like mine with chunks of avocado. Add the garlic and onion. Mix and continue mashing. Squeeze lime as you mash. Once you have the consistency you like, add tomatoes and stir. Do not mash. Add salt, stir, and there it is! Garnish with a few pieces of tomato. 


Migas
There should be some oil left from the skillet you made the chips in. If there is too much, take it out or leave it and just skip the butter. If you only have a little bit left, then turn on the stove to medium high and let it heat up. While the skillet is heating, crack the eggs into a medium size mixing bowl and whisk. Discard the shells. Once skillet is hot, add butter. Once the butter has melted, add the garlic and onions. Sautée for a minute, or until garlic and onions are fragrant.  Gently pour the eggs into the skillet. Turn to medium heat and let it cook for about a minute before stirring the eggs. Then begin mixing the eggs with the onions and garlic until eggs are almost cooked. While stirring, add cheese one at a time. Fold in the cheese while stirring. Add jalapeno and continue to stir. Add black beans and stir. Add tomatoes and stir. Squeeze in the lime, add salsa and continue stirring. Lastly, crumble the chips in your hand and add them to the eggs. Stir only a handful of times and do it gently. Turn off heat and set aside.
Heat up the tortillas by adding a wet paper towel on top and microwave of about 15 seconds. For this method, you want to heat then eat one at a time. You can also heat tortillas by throwing them on the gas range, one at a time, for a few seconds on each side. When serving, just add a tortilla on the side, along with the eggs and the guacamole. When eating, scoop some eggs and guacamole into the tortilla. Do not add too much or it will overflow when you roll it up. Finished! 



















Sunday, September 4, 2011

Shredded Pork With Snow Cabbage and Bamboo Shoot Noodle Soup

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. his daughter, Chef Christina Lee, has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (see below in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Pork marinade:
8 ounce shredded pork
4 teaspoon corn starch
3 teaspoon water
2 teaspoon oil
Mix the pork, corn starch and water together first then add the oil last. Set aside.

Ingredients:
8 ounce Vermicelli noodles (cook as directed per instruction on the package).
1 box of 32 ounce Central Market Organic Free Range Chicken Broth.
1 can (14 ounce) Companion brand Snow Cabbage & Bamboo Shoot (Asian market).

Prepare the soup:
Bring 1 medium sauce pan, with 1 ½ quart of water to a boil. Stir in the marinated pork and shut off the heat.  Poach the pork for 15 minutes and set aside.
In another sauce pan, bring the Chicken broth to a boil, stir in the Snow Cabbage & Bamboo Shoots. Let it come to a boil and turn off the heat. Now you can add the pork into the broth cabbage mixture.
Plating:
Divide the Vermicelli into bowls and ladle the soup mixture on the noodles.

FIN

**salt to taste or add soy sauce**
***8 servings***
Mandarin version. Check out his t-shirt. It rocks. 

More detailed version in Cantonese


Thursday, September 1, 2011

Stir Fried Beef With Flat Rice Noodles

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Stir Fried Beef With Flat Rice Noodles
Beef marinade:
4 ounce sliced beef
2 teaspoon corn starch
2 teaspoon water
1 teaspoon oil
Mix the beef, corn starch and water together first then add oil last. Set aside.

Ingredients:
1 pound Flat Rice Noodles (Asian Market, this noodle is not in the refrigerated section).
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce
Dash of Ground White Pepper (Optional).
1 cup Bean Sprout
1 Green Onion, cut to 1 inch length.
2 teaspoon oil (to stir fry the beef)
1 teaspoon oil (to stir fry the noodles)

Cooking:
Non-stick wok works best. Add 2 teaspoon oil on high heat until you see it shimmer. Stir fry the marinated beef until done, about 2 minutes. Set aside for later.
Noodle time:
Heat the 1 teaspoon oil in the wok and add the 1 pound flat rice noodles. Toss / mix to heat thoroughly, about 2 minutes. Add the dark and light soy sauce along with the oyster sauce to the noodles and mix well to get an even coat. Now add the bean sprouts and green onion and stir fry for about a minute. Finally add the marinated beef back in the mix and stir fry for another minute.
DONE
**salt to taste, or add soy sauce**
***4 servings***

Tuesday, August 30, 2011

Fluffy Coucous

Since I've started making tagine on a fairly regular basis, I've also started making couscous regularly. When I was in a Moroccan restaurant in Paris, the chef would bring the couscous fresh out of the kitchen and fluff it right beside your table before serving...since then, I realized that fluffiness is a sign of good couscous. I found this blog online and it's a few extra steps but it's worth it.

Fluffy Couscous
Serves 6
Vegetarian and Vegan
Prep time: 5 minutes
Cook time: 15 minutes

  • 3 c. couscous
  • 4.5 c. boiling water
  • 1 t. salt
  • 1 T. olive oil...drizzling on extra before serving is yummy.
Add the salt and oil to boiling water. Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible. Add the water and cover tightly with plastic wrap. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork. Enjoy!

Olive Oil Cake! Mmmmmm....


So one of my favorite coffee shops in Cobble Hill, Brooklyn is Cafe Peddlar. Their Stumptown coffee is amazing and their olive oil cake is the perfect accompaniment. It's owned by the Frankies--of Frankie's 457--restaurant extraordinaire where my Frankie and I had our wedding reception. So without further ado, here is their lovely olive oil cake recipe. This cake is great for breakfast or a snack at tea time.

Frankie's 457 Olive Oil Bundt Cake

5 large eggs, at room temperature
1 1/4 cups sugar
1 tablespoon finely grated orange zest

1 tablespoon finely grated lemon zest
1 cup extra-virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt (do not skimp on this one!)

Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Pour the batter into the prepared pan and bake in the center of the oven for 1 hour, but do check it at 45 minutes as mine was done then. The cake is done when a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving. This cake freezes well and is very tasty sliced and toasted for breakfast the next day (if you have any leftovers).


Monday, August 29, 2011

Ground Beef w/ Star Anise, Carrots and Celery paired w/Brown Rice & Kale Cooked in Beef Stock

Okay, so I don't know what to name this so it's a loooong title.
I was inspired by Katie's dishes (my neighbor's girlfriend) that she made on Sunday, so I wanted to try my own version. Her dish had spunk, so immediately I thought of Star Anise. It's usually put in Chinese dishes and soups, but I wanted to experiment. So glad I did. Makes 4 servings:

Brown Rice & Kale Cooked In Beef Stock

Ingredients:
4 cups water
1 cup brown rice (rinse in strainer under cold water until it is clear)
4 beef bouillon cubes
3 cups of chopped kale (unstemmed and dried)

Cooking instructions:
In a pot, add water and bring to a boil. As soon as it boils, add bouillon cubes. Let is dissolve, stir then add brown rice. Stir rice once. Bring heat to medium heat, and cook uncovered for 30 minutes, stirring occasionally. After 30 minutes, turn off heat and pour rice in a strainer over the sink. Let rice strain for 10 seconds. Add rice back to the pot, but not on the heat. Immediately add kale, and cover rice tightly for 10 minutes to let it steam. I had to cover with aluminum foil first before covering with the lid because it was not tight enough. After 10 minutes, remove lid and fluff. While the rice is cooking, go ahead and begin preparing the ground beef.

Ground Beef w/ Star Anise, Carrots and Celery

Ingredients:                                                            
1 peeled and chopped carrot
2 chopped celery sticks
1 lb ground beef
2 large garlic cloves, minced
1 T brown sugar
1/2 cup water
2 T worcestershire sauce
1 star anise (I bought the organic kind)
1 t olive oil
2 t pepper

In a medium nonstick pan, turn heat to medium high. When pan is hot,  add ground beef. Break it up with a spatula and add 1 clove of the minced garlic and 1T worcestershire sauce. Continue breaking up the beef until brown. Turn off heat. Drain beef and set it aside.

Add about a teaspoon of olive oil to the nonstick pan and turn on heat to medium. When pan is hot, add the other clove of minced garlic and stir. Once you smell the garlic, add the carrots and celery. Add 1/2 cup water and let it simmer. Add the star anise to the water so the flavor distributes throughout the water and into the vegetables. Simmer for about 5 minutes or until water is pretty much gone. Add ground beef and stir/mix for another couple of minutes. Add 1T worcestershire sauce and pepper, stir and turn off heat.






Saturday, August 27, 2011

Slow Cookin' Spare Ribs with Zucchini

All I have to say is wow. When I took a bite into the rib, I couldn't get enough. I found this recipe on allrecipes.com and I am so glad I did. The only thing I added to the slow cooker is zucchini. I am someone who always has to have vegetables, so I wanted to see how it would turn out. Darn good. That's all I have to say. 


Since Hurricane Irene is on her way, I also wanted to make brown rice in case our electricity went out. It's perishable, but I feel okay eating rice that's not refrigerated. Well, I'm glad I paired it with my slow cookin' spare ribs and zucchini. It balanced perfectly. 


Here is the recipe from Allrecipe.com. Just add one chopped zucchini (chop it kind of thick because it becomes very soft) 

Ingredients 

  • 1 (10.75 ounce) can condensed tomato soup
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 pounds pork spareribs
  • 1 teaspoon cornstarch (optional)
  • 1/4 cup cold water (optional)

Directions

  1. Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
  2. In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
  3. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
  4. If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

You know how to make rice, right? I hope so, because I use a rice cooker. You can always follow the instructions in the recipe Spiced Ground Beef Mixed With Vegetables on how to make brown rice.





Whole Wheat Flour Banana Bread

Hurricane Irene is on the way, so I ended up cooking and baking since our subways and buses are shut down and it is raining.

I had the ingredients for banana bread, so I decided to bake that. It is so easy to make and it's so good. You can add chopped nuts, or chocolate chips but I didn't have those on hand so I didn't add. Also, though I used Hodgson Mill Whole Wheat Pastry Flour, you can use All Purpose White Flour and it will do its job.

Ingredients:
1/2 Cup Brown Sugar
1/2 Cup Melted Real Butter Unsalted
2 Eggs
3 Mashed Very Ripe Bananas
Pinch of Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 3/4 Cup Flour (All Purpose or Organic Whole Wheat Pastry Flour)

Preheat slow oven 350 degrees. In a large mixing bowl, mix in order given. pour into a greased baking dish (at least 4x8) with a spatula. Bake for 1 hour to 1 hour 10 minutes.

Fresh from the oven! 




Wednesday, August 24, 2011

Frozen Dumplings and Taiwanese Style Baby Bok Choy

I have to admit. I bought my dumplings frozen at a restaurant in Chinatown NYC, Super Taste. Click on the name for a Yelp review. It rocks. The only thing I don't like about it is this woman who screams in your ear in Cantonese even if there are only 2 people in the place. That's why I get them to go. Haha! They are the best frozen dumplings thus far, and for a person who doesn't have much time, it's perfect.
BUT...I think that it is well worth your time if you do want to make homemade dumplings. I've been to dumpling parties, and I have helped my mom make them. It is so much fun when you do it with a significant other, a friend, or many friends. So... I don't want to discount that and found a really good recipe on About.com. Click on the name. In one of the reviews, looks like she makes a mean dipping sauce.
My sauce was a little different (see below).

Frozen dumplings from Super Taste in NYC Chinatown. Pan fried at home. Use the About.com recipe's cooking method
Ingredients for dipping sauce: 
Makes 1 serving
1/8C soy sauce
1t      sesame oil
2t      hot oil
3t      rice vinegar
1T     chopped scallions 


The veggies, however, are my own concoction, learned from my grandmother in Taipei, Taiwan. You simply boil them. She would add a little bit of pork fat to add flavor and to make it less dry. I use sesame oil. She doesn't use hot oil and she buys veggies from the street vendor in Taipei. I get them at a grocery store like Whole Foods or Fresh Fanatic.

Ingredients for vegetables: 
Makes about 4 servings (also depends on how much you like veggies)
6-7 small bunches or 3-4 big bunches of organic baby bok choy
1-2T sesame oil 
2T soy sauce 
2-3t hot oil
1t black pepper

Bring a pot of water to a boil. Add washed bok choy to pot and boil for 5 minutes max, or until it begins to soften. Remove from water and shake out excess water. In a bowl, mix bok choy, sesame oil, soy sauce, black pepper and hot oil together. That's it. Seriously. It's that easy. My measurements may not be precise, like most people, we just throw it in. It's up to you if you want to add more sauce.

Small bunches of Baby Bok Choy from Fresh Fanatic










Wednesday, August 10, 2011

Halibut with Tomatoes and Fennel

Total cook and prep time: 25 minutes! I love fast recipes!

I got this recipe from Martha's Food Every Day. I recommend this little zine which also comes with a larger version called Whole Living. 2 years for $20 for 2 magazines!

haha... ok now that I've got my advertising out of the way I think I have to say that if I make this again i might improve on it some.
I felt that it was lacking in some flavor... maybe I didn't use enough salt. But that was just me. My husband loved it.

  • cups of couscous - it doesn't say what kind but if you can add some flavor to your couscous, or get a flavored couscous this would be much better!
  • 1 tbsp of extra virgin olive oil + more for drizzling
  • 1 large fennel bulb thinly sliced lengthwise (I'm not sure what this meant but i basically julienned the bulb i also did some thin circle slices which i think i liked as well) + some fronds for garnish
  • coarse salt and pepper
  • 1 garlic clove minced - I would add more garlic
  • 4 large tomatoes diced large
  • 1.5 lbs of halibut - I used Tilapia b/c it has less mercury content but maybe the halibut has a better taste.
Cook couscous as you normally would or according to package.
In large skillet heat oil over medium, add fennel and cook until translucent ... stirring frequently, about 4 minutes.
Season with salt and pepper, add garlic cook until fragrant.
Add tomatoes until they begin to soften and release their juices - 3-4 minutes.
Nestle halibut in mixture and season with salt and pepper. Cook until fillets are opaque - about 8 minutes.

Fluff couscous with fork and serve with halibut and tomato mix... sprinkle with fennel fronds if desired.

Recipe says that you can substitute striped bass or salmon for the halibut and onions for the fennel. I think i might opt to add both onions and fennel ;) Love onions! Or maybe even use a can of diced tomatoes for more of that tomato flavor.


Tuesday, August 9, 2011

Makeshift Ma Po Tofu

I love this dish, especially the way my mom makes it. The directions below are not the traditional way of making Ma Po Tofu, so please know that this is an alternative to the standard dish you see in restaurants. My mom doesn't like spicy but I like a little, so I added some spice to this. She also uses pork:


Ingredients:

Serves 4
  • 1 block soft or medium-firm tofu (about 1 pound), drained and cut into 1-inch cubes
  • 2 tablespoons olive oil (in place of Canola or peanut oil)
  • 1 pound ground turkey (in place of pork or beef)
  • 3 cloves garlic, minced
  • 1 tablespoon black bean sauce
  • 2 1/2 tablespoons tabasco sauce (in place of chili paste)
  • 1/2 teaspoon black pepper ( in place of ground Sichuan pepper)
  • 1 cup chicken stock
  • 1 tablespoon  rice wine 
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons  granulated sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Optional garnish: 1 tablespoon thinly sliced scallions
1. Heat a large wok or skillet over medium-high heat. Add the oil. Add the turkey and stir-fry until  starting to brown but not yet dry, about 3 minutes. Reduce the heat to medium, then add garlic and stir-fry until fragrant, about 1 minute.
2. Add the black bean paste and mix with meat. Add the tabasco sauce and black pepper and stir-fry for about 1 minute. 
3. Pour in the stock and stir well. Mix in the drained tofu gently but don’t stir too much or the tofu may break up. Add the rice wine, soy sauce, sesame oil, sugar, and pepper. Simmer for about 5 minutes, allowing the tofu has absorb the flavors of the sauce.
4. Add the cornstarch mixture, mixing well, until the sauce has thickened enough to coat the back of a spoon. Garnish with optional scallions, and serve hot and with rice.

Enjoy! - Minna




Monday, August 8, 2011

Best Fruit Smoothie In The World

My good friend Christine has been making smoothies ever since we were at UT Austin, and I gotta tell ya, it's still the best smoothie I've ever had. She makes them thick, and there is no need to add yogurt or ice. I don't have a photo but it looks just like the smoothie images you see in Google. 


organic fruit smoothie:
16 ounces of organic orange juice (i use the organic valley brand sold
on freshdirect)
16 ounces of organic frozen fruit (whole foods and freshdirect sell
packages of ready-to-use frozen fruit...strawberries, peaches,
blackberries, mangoes, pineapples, bananas, blueberries, etc.)

pour orange juice and frozen fruit into blender and blend until smooth.
add more fruit for a thicker smoothie, less fruit for a more liquid one.
makes two 16-ounce servings.



Sunday, August 7, 2011

Quick Fix Beef Salad

I have been working all afternoon until now on a dress that I am making. Too tired to go crazy in the kitchen, I fixed myself a beef salad. I actually bought pre marinated beef at Fresh Fanatic in Fort Greene, Brooklyn. You can always marinate your own beef with the following ingredients:

0.70 Oz. Flank Steak
Garlic
Olive Oil
Lemon Juice
Cumin
Paprika
Tumeric
Salt
Pepper

I think that you should add however much you feel of each ingredient. If you want it more garlic-y, add more garlic. If you want more sour taste, add more lemon. I would say though that you should not go more than 1 T lemon.

Salad Ingredients:
2 cups arugula
1/2 cup of cherry tomatoes cut in half and stems cut off

Heat frying pan on high. Add about 1T olive oil. When the pan is hot, add flank steak and cook both sides for about 3 minutes or until it is brown on each side. Remove from pan and cut into thin slices. You may want it more well done, so you should cook it longer.

Add arugula and cherry tomatoes to plate, and add steak on top. Voila! Finished.

Optional: A few thinly sliced red onion, and/or take out cherry tomatoes. This salad is already very flavorful so adding in and taking out will still make it good. Also, this salad is more on the acidic side so adding bread to absorb it would be a suggestion.
-Minna



Friday, August 5, 2011

Who Wants Cake??!!


Now, I never need an excuse to bake a cake—but today I had the perfect reason: my daughter’s second birthday. So I thought to combine two of her favorite things: chocolate cake and pink frosting. The following recipe is for moist chocolate cake with whipped cream strawberry frosting. Note: this is not an elegant cake by any means—it’s the kind of gloppy good old fashioned cake that makes you want to hug yourself and the person next to you, it’s so tasty. Happy birthday, baby!! Mama sure does love you!


Ingredients

Bottom of Form

  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup brewed, cooled coffee, or water
  • 4 large eggs


1) Butter and flour either a 9" x 13" pan, two 9" round pans, or three 8" round pans. Tap the sides to remove excess flour. Preheat oven to 350°F.

2) In an electric mixer, measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Beat on low speed for thirty seconds to eliminate lumps and combine ingredients.

3) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

4) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

5) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

6) Pour the batter into the prepared pan of your choice and place in the preheated oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.


Strawberry Whipped Cream Recipe

  • 1 C heavy whipping cream
  • 1/3 C sugar
  • 4 T food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)
  1. Whip cream until it looks like whipped cream.
  2. Mix in sugar.
  3. Mix in strawberries until just combined.
  4. Try not to eat more than half the frosting before frosting the cake.


Thursday, August 4, 2011

corn salad


okay so....

cut 2 cobs of corn off cob.
press/dice - 4 cloves of garlic
1 small onion
mince 2 scallions
1 beet
1 zucchini
2 tomatoes
a handful of fresh cilantro
salt/pepper to taste

cut your corn off the cob. cut your zucchini into smallish pieces.
melt some butter into your large-ish sautee pan. throw in your diced small onion and pressed garlic into the butter.

when you can smell the garlic/onion aroma, then throw in the garlic and zucchini. sautee. salt/pepper and cilantro after 4-5 min.

dice tomatoes and diced grilled/cooked beets


mix everything together and enjoy! super simple! add as you please...this is just enjoying the good summer vegetables while they are at their peak.

Sidenote from cook like yo mama: Cooking beets is easy.
http://www.ehow.com/how_3093_cook-beets.html. Also, since you can add any kind of vegetable, then you can use any kind of onion!

Gallo Pinto

Hello all.... Minna asked me to contribute this recipe for Gallo Pinto from Costa Rica. The chicken in the picture is just skinless chicken thighs with Adobe seasoning on it. Here is the recipe for Gallo Pinto .... enjoy!

Ana M.

1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender ( depends on type of rice used).

Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor ( in the picture above I forgot to include the water ) . Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.

Wednesday, August 3, 2011

Easy Breezy Ravioli

I love quick fixes during the week. I made this within 10 minutes BUT from leftover marinara sauce.

Sidenote: Thank you to my neighbor Gil for the homegrown fresh basil and to my friends Frankie and Carolyn for the marinara recipe.

When you have extra time, make more than enough marinara sauce so you can freeze the rest

Ingredients:
Chopped fresh basil -- As much as you want or about 3T.
1 can real San Marzano or organic whole plum tomatoes
1 can organic tomato sauce
2t. chili pepper flakes (more if you like it spicy)
2T red wine
2 cloves minced garlic
1 minced whole onion

Mix all ingredients in a pot and crush the whole plum tomatoes until they are smooth. You can always blend it. I like it a little chunky so I just crush it. Let all of this simmer for longer than 1/2 hour. Store the leftover in a glass jar and freeze.



During the week, add kale and pre made ravioli:

Ingredients:
A handful of chopped kale
1 clove minced garlic
1T olive oil
A package of ravioli
2 cups unfrozen marinara sauce (or to your liking)

Rinse kale, and add to a pot of boiling water. Let it boil for about 5 minutes. You don't want to take the nutrients away. Take it out of the water,  but don't drain the water. Add the pre made ravioli to the water and let it boil 7-9 minutes. The water has nutrients and flavor which adds a little something to the ravioli.

Mix garlic with kale. Add olive oil.

Warm the marinara sauce in a small pot.

Once the ravioli is cooked, drain the water and there you go! Add ravioli to your plate, pour some marinara sauce and kale on top. Top it with parmesan cheese if you'd like or black pepper.

It is delicious because the marinara sauce is excellent when it sits for awhile.

Tuesday, August 2, 2011

Tonight's perfect for summer dinner

Last nigth I made pasta shells with no cook tomatoe sauce ;)
I'm a sucker for easy recipes... especially ones that require little cooking for the summer and this one is perfect.

INGREDIENTS:
  • 2 cups of cherry tomatoes - the more colorful the prettier dish but not neccessary
  • 1 red pepper
  • diced onion ( recipe didn't call for it but i didn't have a pepper so i used this for the crunchiness and it was good.)
  • 1 minced garlic clove
  • basil leaves
  • 1/4 cup of olive oil
  • 2 tbsp red wine vinegar
  • 3/4lb of pasta shells
  • ricotta cheese for serving
  • coarse salt and pepper
Cook the pasta shells in salted boiling water.
In the mean time cut the tomatoes in half. Add them to a large bowl with diced red pepper, garlic, onion, olive oil, vinegar, salt and pepper. Drain pasta shells when cooked and add to tomatoes with basil.

serve with a dollup of ricotta cheese and garnish as you like ( I added shredded Parmesan).
DONE. AND SOOOO SOOO GOOD!