recipe: cauliflower and citrus salad

for a refreshing summer meal, this salad is the perfect blend of sweet and savory. the original recipe had a spicy vinaigrette with red pepper, anchovies and capers so I simplified it for the little one but it is just as delicious! it is even better after the vegetables have been refrigerated. this recipe is one i’ll definitely make again and again.

cooking tools

  • 1 pressure cooker

Continue reading “recipe: cauliflower and citrus salad”

tomato, corn, avocado and crab salad

recipe: tomato, corn, crab and avocado salad

since i had some extra crab from the avocado crab salsa, i looked for another recipe to try and found this one online. it looked so good that i had to try it! i wanted to share it with k so instead … Continue reading recipe: tomato, corn, crab and avocado salad

recipe: avocado crab salsa

quinoa enchilada casserole with avocado crab salsai had a big ripe avocado so i wanted to use it before it goes bad. then m picked up some lump crab meat so i looked for a recipe that had both and this was it!

since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”

christmas dinner 2014

for christmas m & i collaborated on our family dinner. i made the side dishes, m made the main dish and i decorated a cute fruity dessert with family bringing chocolate and cake. we a barely felt the limitations of feeding … Continue reading christmas dinner 2014

recipe: italian seasoned steamed vegetables

it is my first attempt of seasoning k’s food and when better than for a happy holiday occasion? italian seasoning seems like a safe bet. hope k likes it!

ingredients

  • 1 cup steamed broccoli
  • ¾ cup boiled corn
  • 1 cup steamed sweet potato / yam
  • 1 Tbsp italian seasoning (i.e. mix of basil, oregano and thyme)

Continue reading “recipe: italian seasoned steamed vegetables”

shrimp and broccoli pasta salad

haven’t had shrimp in a while so i was looking forward to trying this recipe.

the recipe is pretty easy. the only cooking is boiling the pasta, shrimp and broccoli. the dressing is just a few spices. after that, throw everything into a bowl and mix!

it’s such a light but filling healthy meal. it’s also a good meal to eat room temperature or cold. make a little extra to save for tomorrow’s lunch!

Ingredients

  • 8 ounces cooked shrimp
  • 8 ounces whole-wheat elbow macaroni, fusilli or favorite shaped pasta
  • 2 cups steamed broccoli
  • 1 cup sun-dried tomatoes, thinly sliced
  • 1 cup colored bell pepper, thinly sliced
  • 1 tablespoon capers
  • 3 tablespoons fresh lemon juice
  • 1-1/2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon onion powder
  • 1-1/2 tsp oregano
  • sea salt and fresh ground black pepper, to taste

Preparation Continue reading “shrimp and broccoli pasta salad”

seasoned dry tofu salad

seasoned dry tofu is pretty yummy. it’s also a great substitute for your meat or protein because it’s chewy and dense. you probably can’t find them in a regular supermarket but they are pretty easy to find in an asian grocery store.

my gf introduced me to this salad dressing: Annie’s Organic Asian Sesame dressing and it is delish! together with dry tofu, veggies and a little flaxseed, it creates a yummy and healthy salad.

Ingredients

  • 2 ounce seasoned dry tofu
  • 1 small color bell pepper, thinly sliced
  • 1-1/2 cups organic baby spinach – or –
    1-1/2 cups green leafy vegetablet
  • 1 medium carrot, shredded
  • 1 persian cucumber, chopped
  • 1 tablespoon ground flaxseed
  • 1-1/2 tablespoons dressing ~try Annie’s Organic Asian Sesame dressing
  • 1/2 tablespoon extra virgin olive oil*
  • 1 tablespoon dry seaweed flakes, optional

Preparation Continue reading “seasoned dry tofu salad”

cobb salad

when you go to diners and restaurants, the ingredients in a cobb salad vary. my favorite is from a diner in midtown east. but what makes their salad the best is their house dressing. love it!

so, when i was in the neighborhood recently, i had a salad there and i asked for some extra dressing and made my own cobb salad with my favorite veggies and protien. making your own is the best!

Ingredients

  • 2 persian cucumbers, cut into bite size pieces
  • 1 medium colored bell pepper
  • 1 medium carrot, shredded
  • 10 ounces organic spinach, thoroughly washed
  • 1/4 ripe avocado, sliced
  • 1 cup corn
  • 2 hard boiled eggs, whites only – cut into bite size pieces
  • 1 cup grilled chicken, thinly sliced ~optional
  • 1/4 cup of your favorite dressing, i.e. house dressing from Palace Restaurant

Preparation Continue reading “cobb salad”

herbed quinoa and mango salad

to go with my healthier nuggets, i found this herbed quinoa and mango salad recipe while browsing new cookbooks.

this recipe was similar to the herbed quinoa recipe from giada that i made around two years ago. the main difference, it adds a little sweetness with mango.

in addition, i added a hot long green chili pepper instead of the mild long red chili pepper to bump up the spice. yum!

Ingredients

  • 8 ounces quinoa
  • 2 cups organic low sodium vegetable stock
  • 1 mango
  • 1 cup pine nuts – or
    1 cup chopped walnuts
  • 1/4 cup handful fresh basil, roughly chopped
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1 mild long fresh red chilli, seeded and chopped – or
    1 hot long fresh green chilli pepper, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • sea salt and ground black pepper, to taste

Preparation Continue reading “herbed quinoa and mango salad”

tangy shrimp salad

the first thing that caught my eye may have been the beautiful photo in the cookbook but this salad was certainly as delicious as it looked.

light and crunchy with a hint of spice – this salad is ridiculously good!

i love love love finding new recipes for salad and this one will be a repeat meal.

Ingredients

  • 1 pound large peeled and deveined shrimp, uncooked or precooked
  • 6 cloves garlic, minced, divided
  • 4 tablespoons extra virgin olive oil, divided
  • sea salt and ground black pepper
  • 1 pint grape or cherry tomatoes, halved
  • 4 persian cucumbers, cut into thin slices
  • 1 cup fresh flat-leaf parsley sprigs
  • 1/2 small red onion, minced  – or –
    4 scallions, sliced
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon fresh lemon or lime juice

Preparation Continue reading “tangy shrimp salad”