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

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Fourth of July – basic burger & veggie skewers

burgers happen to be something that our whole family can eat together despite k’s allergies. so it was a easy Fourth of July meal: easy peasy burgers and grilled vegetable skewers!

cooking tools

  • frying pan
  • grill
  • wood skewers – and/or –
    mini straws
  • circle cookie cutter

ingredients Continue reading “Fourth of July – basic burger & veggie skewers”

recipe: spaghetti with broccoli and shrimp in butter

since the little one can’t have garlic, m & i don’t keep fresh garlic in the house anymore. common foods,  including tomato sauce and snacks, that often include garlic we try to keep sealed or don’t eat when k is around.

so i wanted to have a quick meal the other day and was going to just have some pasta and tomato sauce. i ran out of tomato sauce and didn’t have any garlic. i was baffled for a little while. then i realized what would be the most basic sauce: butter! so, i just boiled some pasta, steamed some broccoli and shrimp, then added a pat of butter and tossed it. yum!

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recipe: yang zhou fried rice

yang zhou fried ricewhen i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!

there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.

cooking the egg into the rice mixture gives it an extra egg flavor.

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recipe: m’s non-American fried rice

the first time i heard of “American” vs “non-American” fried rice was at a restaurant in chinatown near a previous workplace. when i placed the order, the person asked if i wanted American flavor vs. non-American flavor. i never thought of it that way but i have tried to make fried rice on my own and it always amused me that it never tasted the same way as chinese take-out places.

m loves fried rice and while prepping our meal for the night, m decided to make some. to make sure k can have some we picked only ingredients that she can eat. m doesn’t add salt or pepper so add to your own taste!

non-American fried rice

ingredients

  • 5 cups day-old cooked brown rice
  • 2 cups broccoli, chopped into bite-sized florets
  • 1 cup organic sweet bell pepper, chopped into bites
  • ½ lb organic firm tofu, cut into ½ inch cubes
  • 1 cup shiitake mushrooms, chopped into bites
  • 1 Tbsp oil
  • water, as needed
  • salt and pepper, to taste

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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)

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