after making the grilled mahi mahi with tamari and orange sauce, i had a lot of sauce leftover and i didn’t want to waste it so i saved it for another dish. i picked up some chicken breast and asparagus and dipped them in the leftover tamari and orange sauce. score! with the sauce on the grill, i was able to dilute it and lightly fry some leftover rice with the flavor. Continue reading “recipe: grilled chicken with tamari and orange sauce”
we kept it simple this year for extended our family meal of 8 with just a 3 course Thanksgiving themed meal and a bakeless dessert. all dishes factored my little one’s allergies especially a factor because we had an extra … Continue reading thanksgiving menu 2016
for my little one’s daycare thanksgiving party, each family is to bring a dish for potluck. in addition though, i have to make a complete meal for the little one since i don’t know what ingredients other parents will use in their dishes. since we will be making a whole chicken for our family thanksgiving, i didn’t want to make another whole chicken for the school thanksgiving party. Continue reading “recipe: chicken with lemon and rosemary”
i don’t love the places in my neighborhood for breakfast. since i had a little time, i made it myself! this time a breakfast sandwich – a little quicker than an omelette with sides – a sausage with vegetable omelette and a side of mashed potatoes.
- 2 medium mixing bowl
- potato masher
- 1 medium frying pan
- 1 large frying pan
ingredients Continue reading “homemade breakfast sandwich”
like many others sometimes we go out to eat and we think to ourselves: “so expensive! i could have made it myself!” but the thing is, we don’t always have the time. however, when you do have the time and can make something, i.e. a homemade breakfast, yourself, it sure is worth it!
this morning, it was buttered white toast, jalapeño chicken sausage, strawberries with my corn mash potatoes and veggie omelette. yum!!!
when 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.
cooking tools Continue reading “recipe: yang zhou fried rice”
nothing is better on Super Bowl Sunday than buffalo wings. since m and i visited Buffalo and had the original wings at Anchor Bar, my quest for local delicious wings has been a fruitless endeavor. so when our neighbor invited … Continue reading recipe: Super Bowl worthy buffalo wings or tenders
i had a great experience with roasting chicken with lemon before – the results was so tender – so i was very excited to try this recipe. as expected, it was delicious!
- roasting pan
- roasting rack
- one 2- to 3-pound farm-raised grass fed free range chicken
- coarse salt and freshly ground black pepper
- 1 organic lemon, halved
this year is k’s first year of eating solids so i wanted to choose a menu where she can take part in the family dinner by eating the same food as everyone, which means this will also be my first Thanksgiving without garlic! Continue reading “thanksgiving menu 2014”
i wanted to find a roast chicken recipe that works with k’s food allergies but is also safe to share with k’s classmates at daycare. not only did i find a crazy simple recipe, it is by Thomas Keller – owner of Per Se, where i had the ultimate dining experience a few years ago. that means this recipe is a guaranteed delicious main course!
- roasting pan
- roasting rack
- one 2- to 3-pound farm-raised free range chicken
- coarse salt
- freshly ground black pepper (optional)
here’s a simple spicy (but not hot) pasta and chicken dish with my fav pasta: angel hair. i threw in some extra red bell pepper and also added some turmeric.
i had it over two servings of broccoli lightly blanched. yum!
- 4-1/2 oz angel hair pasta, uncooked
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/2 teaspoon flour
- 1 tablespoon water
- 1/2 lb chicken breast tenders
- 1 tablespoon chili powder
- 1 tablespoon turmeric
- 1-1/2 cups low sodium spaghetti sauce
Preparation Continue reading “spicy chicken and pasta”
since i wanted to use up ingredients in the fridge, this recipe was perfect. pasta with beans, chicken and veggies. i lowered the chicken from 3 breasts to 1. then i bumped up the veggies, using up the remaining onion and mushrooms. yay!
- 3 oz whole wheat pasta, penne or your favorite shaped pasta
- 1 chicken breast, pounded to 1/4″ thickness
- sea salt and pepper
- 1-1/2 teaspoon olive oil
- 6 cloves garlic, crushed
- 3/4 teaspoon dried rosemary
- 1 can (14.5 ounces) cannellini beans, rinsed
- 1/4 cup diced fresh or roasted red pepper
- 1/8 onion, thinly sliced
- 5 cremini mushrooms, sliced
- 6 cups baby spinach leaves
- 1/2 jalapeño, diced, optional
- 3 teaspoon grated parmesan, optional
Preparation Continue reading “tuscan chicken pasta”