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!!!
Continue reading “homemade breakfast”
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”
a few years ago, i relived a childhood meal at hiroko’s place: omurice with curry. i really enjoyed it.
recently, i had a hankering for it again so i decided to make it myself. my parents used to use these curry blocks to make japanese flavored curry. instead of ketchup rice that is usually inside of the omelette, i used regular white rice and then put some ketchup on top.
while it may not be as good as authentic japanese omurice, it will tie me over until i make it back to hiroko’s place or another japanese restaurant with authentic omurice!
- 2 stalks of carrots, cut into chunks
- 1 medium potato, cut into small chunks
- 5 medium cremini mushrooms, cut in quarters
- 1 medium red bell pepper, cut into chunks
- 4 blocks of S&B Golden Curry sauce mix, mild/medium hot/hot
- 2 eggs
- 2 tablespoon extra virgin olive oil
- 2-4 cups white rice
Preparation Continue reading “omurice with curry”
for a nice brunch in the brooklyn heights neighborhood, stop by Jack the Horse Tavern. from eggs, to burgers, to pancakes, to sandwiches, they have all the brunch staples – but done well! i had the scone plate & jams, which included 5 scones of various flavors including vanilla, chocolate chip and strawberry. there was also 2 kinds of jam: grape and marmalade. it was SO GOOD! i thoroughly enjoyed it. my party had the duck confit and the fried oyster florentine. the duck confit had pieces of duck with potatoes and sweet potatoes. yum! the fried oyster was large, … Continue reading take a morning ride to jack the horse tavern
ever since i saw an episode of jamie oliver’s Food Revolution about how chicken nuggets are made, i have not been able to eat nuggets. but i do miss them … so this recipe sounds healthy and young snacking fun!
this crust is a mixture of oat, quinoa and flaxseed, all high in fiber, protein and iron. to make these nuggets spicy, i added some leftover Emeril’s Essence into the crust mixture. it added an awesome kick to these nuggets!
give these healthy nuggets a try!
- 12 ounce organic free range ground chicken or turkey
- sea salt and freshly ground black pepper
- 1/4 cup quinoa flakes**
- 1/3 cup golden flaxseed meal
- 1/3 cup oat flour**
- 1 tablespoon Emeril’s Essence, optional***
- 1 tablespoon arrowroot* – or –
1 tablespoon whole wheat flour
- 2 large egg whites
- 1 tablespoon + 1 teaspoon safflower oil, divided – or –
1 tablespoon + 1 teaspoon olive oil, divided
Preparation Continue reading “healthier nuggets”
here are seven metabolism-boosting foods from Cosmopolitan: Chicken Breast Chicken is packed with protein, which is essential for maintaining muscle mass-and the more muscle mass you have, the more efficient you are at burning calories. Protein takes more time to digest than carbohydrates, so you’ll feel full longer. Greek Yogurt Calcium consumed in tandem with an amino acid found in dairy products has been shown to burn fat. It has more protein that the regular kind-so you boost the fat-burning benefits. Green Tea Consuming two to four cups of fresh brewed green tea daily can help you burn about an … Continue reading metabolism-boosting foods
food allergies occur when the immune system mistakes a food protein as a threat and attempts to protect the body by releasing histamines and other chemicals into the blood. food allergy is different from food sensitivity or intolerance, which does not involve an immune system reaction. you can be born with a food allergy, or it can develop over time. these eight foods are the root of 90 percent of all food reaction: Milk Milk allergies are considered the most common food allergy in children. Milk allergy symptoms include wheezing, vomiting, hives and digestive problems. milk rarely involves a life-threatening … Continue reading most common food allergies
i was so excited about the gingerbread cupcake with mango meringue buttercream i made last month that i was looking for an excuse to make the meringue buttercream again. when i saw this recipe for this pumpkin spice cupcake, i had to try it. the original recipe called for an orange sour cream frosting so i substituted it for an orange meringue buttercream. again, the buttercream was ridiculously good – it was hard to resist licking off all of the buttercream on each cupcake! but the orange flavor did go hand-in-hand with the pumpkin spice cupcake. yum! PUMPKIN SPICE CUPCAKES Cupcake Ingredients … Continue reading pumpkin spice cupcakes with orange meringue buttercream
i wanted to find a healthy dessert that would be somewhat refreshing after a large meal and then i saw this recipe. it just called my name and it was perfect! while i did make the both the compote and pudding, i ended up serving the compote with vanilla greek yogurt because i was using palm sugar in my recipe and it changed the color of the pudding from white to brown. for the sake of presentation, i wanted the contrast red with white. the greek yogurt ended up being a great substitute because it’s lack of sweetness went perfectly … Continue reading vanilla-pomegranate parfaits
when i think sweet potatoes, the simplest is best: baked sweet potato. perfect. but every now and then i am tempted to try something different. for thanksgiving dinner, i found this sweet potato casserole recipe. the casserole ingredients hit all the complementary notes with honey, vanilla and orange zest. i also added cinnamon. but what put this casserole over the edge is the topping. the combination of flour, sugar, oil, pecans and orange juice concentrate is baked to a hard crust that gives a contrasting texture to the casserole. awesome! the only thing i would change the next time i … Continue reading sweet potato casserole
i been wanting to make bobby flay’s gingerbread cupcakes with caramelized mango buttercream since i saw the cupcake throwdown on his show last year. but when i read the recipe, the richness of the ingredients held me back. so i finally took a stab at modifying the ingredients a little to make it slightly healthier. so here is my version of bobby flay’s gingerbread cupcakes with a meringue buttercream from allrecipes.com with some fresh mangos. GINGERBREAD CUPCAKE Cupcake Ingredients 1-3/4 cups 100% whole wheat flour 1 teaspoon baking powder 3/4 teaspoon baking soda a pinch of sea salt 1 tablespoon ground ginger … Continue reading gingerbread cupcake with mango meringue buttercream