Posts Tagged ‘recipe’

Scallops with Lemon Grass Broth & Spinach (Thai)

Posted: September 6, 2013 in Food
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Scallops With Lemon Grass Broth & Spinach (Thai)

This recipe takes about 10 minutes to prep and 5 minutes to cook.

2 cups of chicken broth

2 tbsp of Lemon Grass sliced

One bunch green onions sliced

1/2 teaspoon of crushed red pepper

1/2 of orange bell pepper chopped fine

One 7 oz package of Enoki mushrooms

One teaspoon of sugar

One tbsp of fish sauce

Juice of one lime

8 oz of spinach

1. Place all of the ingredients in the pot except scallops and spinach and simmer for five minutes.

2. Add spinach and scallops and cook for two minutes more.

3. Divide the meal up into bowls and enjoy. It should serve at least four people.

Fragrant Ginger Chicken with Noodles

Posted: September 4, 2013 in Food
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Tonight, I went back to my new cookbook by Wendy Sweetser called Asian Flavors to cook up this beautiful dish, Fragrant Ginger Chicken with Noodles. It made my insides dance with happiness and delight. It could easily be named YUM!

 

Chinese Braised Shrimp & Vegetables in Oyster Sauce

Posted: September 3, 2013 in Food
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Today I was in the kitchen experimenting with some Chinese vegetables that I have never eaten. They were Shimeji mushrooms and Choy Sum. I loved them!

This recipe can be found in the Asian cookbook called Asian Flavors by Wendy Sweetster.

I really love this Asian Cookbook! Great photos and easy to follow recipes.

 

Steamed Scallops with Vegetables and Ponzu Sauce

Posted: August 31, 2013 in Food
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This beautiful recipe is from the book Asian Flavors by Wendy Sweetser. It is one of the best cookbooks I have used covering a variety of Asian regions.

Vietnamese Vermicelli Noodle Bowl with Gingered Pork

Posted: August 25, 2013 in Food
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Today I dabbled with some Vietnamese cuisine. I love it for its simplicity, color, and flavors. Here is where I found the basic recipe.  http://allrecipes.com/recipe/vermicelli-noodle-bowl/

However, I decided to opt out on the shrimp and cook gingered pork instead. You can pretty much add any meat or tofu you like for this dish.

To ginger your pork add about a teaspoon of chopped fresh ginger, two cloves of fresh garlic, one bunch of chopped green onions, and about 4 tablespoons olive oil to a skillet for about two minutes to saute. Add about one pound chopped pork loin, 4 tablespoons of soy sauce, stir around periodically until cooked.

Give it a spin in the kitchen. You will not regret it.

Cajun White Beans with Andouille Sausage, Eggplant Fries, and Cornbread

Posted: August 3, 2013 in Food
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My love for Cajun food called me to the kitchen today to cook some new recipes.  I love eggplant fries now more than potato fries. Oh, my! They are so light and bursting with flavor. The Andouille sausage adds life to the white beans and makes you want to dance. Hot corn bread with a tad of butter makes the hearts spin over your head as if you just fell and saw stars. Enjoy!

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Cajun White Beans and Andouille Sausage

1 pound small white beans

1 large onion chopped

1/4 cup green onion tops

1/4 cup chopped fresh parsley

2 bay leaves

1/4 cup butter (optional)

1 link of Andouille Sausage chopped

Salt and Cayenne Pepper to taste

Wash your beans and let them soak at least eight hours or overnight. With enough water to cover beans, bring to a boil and add all ingredients except optional butter. Simmer for three hours. Beans should be tender. At the end you may add butter and stir for additional flavor if you so choose. You can eat these by themselves in a bowl or serve over white rice. This recipe will serve 6 people easily.

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Eggplant Fries

2 eggplants peeled and sliced like fries

1/2 cup flour

1/2 cup unseasoned bread crumbs

3 eggs beaten with about 1 tablespoon Louisiana Hot Sauce

Salt to sprinkle on eggplant

Cayenne Pepper to taste

Canola Oil for frying

Salt your eggplant fingers in a colander for about 15 minutes. Rinse them well after they drain and dry them. Take the flour, breadcrumbs, and cayenne pepper and mix thoroughly. You will use this for your coating. Dip the eggplant into the egg mixture, bread, and fry. This recipe serves 6-8 easily.

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Cornbread

As for the cornbread, everyone has their own recipe or short cut. For me, I use Martha Stewart cornbread mix to save time.

Bulgur Wheat Vegetable Salad

Posted: July 27, 2013 in Food
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Today, I created a masterpiece vegan salad. The flavors are balanced and you can just feel the freshness, power, and energy with each bite. Here is the recipe and photo. The little celery stick on top with peanut butter and raisins is called Ants On A Log. This was created by one of my children.

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Bulgar Wheat Vegetable Salad

1 cup of Bulgar wheat

1 onion finely chopped

5 pieces of celery off stalk finely sliced

5 carrots grated

1/2 pound of fresh snow peas

1 can of garbanzo beans

1/3 cup of fresh mint

1/3 cup of fresh Italian parsley

1/2 cup of roasted/salted sunflower seeds

1/4 cup orange juice

1/8 cup olive oil

1/2 teaspoon of salt

Fresh cracked black pepper to taste

Optional: Half moon orange slices for presentation

1. Boil two cups of water with the 1/2 teaspoon of salt. When it starts to boil, remove from heat and add 1 cup bulgur wheat. Allow bulgur wheat to absorb all water which takes about 15 minutes.

2. In a skillet heat the 1/8 cup of olive oil. When the oil is hot, add the onion, celery, and snow peas. Cook these for about four minutes.

3. Add all the vegetables, herbs, juice, seeds, and bulgur wheat to large mixing bowl.

4. Mix everything together thoroughly and enjoy.

This recipe will serve 6-8 people.

 

Orecciette Pasta Salad with Napa Cabbage, Tomatoes, Mushrooms, Onions, and Herbs

Posted: July 25, 2013 in Food
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Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.

My recipe is as follows:

Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs

1lb Orecciette Pasta

1 yellow onion chopped

2 cloves fresh garlic pressed or chopped finely

1 head Napa cabbage

1 8 ounce package of sliced mushrooms

2 fresh tomatoes

3 tablespoons fresh basil

3 tablespoons fresh cilantro

1/2 teaspoon of salt or to your taste

Fresh cracked black pepper to taste

Optional toppings: Crushed Red Pepper and Parmigiano cheese

The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.

Place all the sautéed vegetables in a large mixing bowl.

While you are doing this cook pasta 10 minutes until al dente or follow package instructions.

Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.

Serve and enjoy.

This recipe will easily serve 6 or more people depending on portion size.

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Sauteed Mushroom and Tomato Basil Panini

Posted: June 2, 2013 in Food
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This is a quick, tasty, healthy sandwich that I love to make on my panini press. The summer is here, so light food is great when the temps top out over 90. All you need is some mayonnaise, whole wheat bread, mushrooms, tomato, fresh basil, and your choice of cheese and seasonings. I prefer Muenster or Mozzarella for my cheese and a little lemon pepper for season.

The summer is a great time to grow fresh basil which I do.

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This is how you should lay everything out on your bread before you place the two slices together.

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This is how it should look off the panini press with a side of veggie chips. A quick, easy, healthy, yummy panini sandwich.

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Rainbow Shrimp Salad

Posted: April 26, 2013 in Food
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When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.

You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.

Remember to gather your ingredients.

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Chop your vegetables to the size and shape of your liking.

Saute your Shrimp about six minutes. Cook until a light pink.

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Arrange your vegetables. Place your shrimp in the center. Enjoy!

Rainbow Shrimp Salad

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