decided to make this recipe today since i wanted to make soup. the original recipe used a slow cooker but i wanted it to cook it faster so i used my pressure cooker in the soup setting instead. Continue reading “recipe: sweet potato, chicken, and quinoa soup”
sometimes it helps to have some kind criteria to decide what to make for dinner. so if we have guests, i try to think what that person would like to eat. on deck tonight is mushroom and shrimp. Continue reading “recipe: grilled shrimp stuffed mushrooms”
i love beef stroganoff but i’m not a fan of sour cream. this pressure cooker recipe is perfect since you cook everything first and then add the sour cream afterwards so you can have it with or without! another option for those who are not a fan of sour cream but want a creamy version, use greek yogurt! Continue reading “recipe: creamy and creamless stroganoff”
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”
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!
- frying pan
- wood skewers – and/or –
- circle cookie cutter
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”
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!
- 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
so i started out planning to try this foil baked salmon recipe but then i got distracted and had to rush to make dinner so i ended up making a baked salmon with similar ingredients. i’ll try out the foil baked recipe … Continue reading recipe: baked lemon salmon with asparagus and mushroom
m made a wonderful fish stew, which was the main course for christmas dinner. the inspiration of this dish was a make-at-home lobster-bake we had, in which we layered potatoes on the bottom, then corn on the cob, lobster, clams and mussels – food that took longest to cook was on the bottom and shortest on top.
in this format m layered vegetables on the bottom and started cooking it first, then layered the fish above and bok choy on top. m made a similar stew in the past with ginger but with k’s food allergies, we steered clear of it. it turns out it wasn’t necessary as even without, it was a wonderful stew. enjoy on its own or with some white rice.
- 3 pounds halibut
- 15 oz can bamboo tips, thick slices
- medium size daikon radish, cut in chunks
- 3 medium organic yukon potatoes, cut in half
- 6 ounces shiitake mushrooms, sliced
- 3 bunches bok choy
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
another simple lunch recipe is a spinach and turkey wrap. pile on the veggies and turkey on a tortilla or crepe and wrap. it’s so yummy!
the original recipes has the spinach and mushrooms cooked but you can also eat them fresh like i did. i also threw in a few more vegetables, including bell pepper and onion. lightly toast it to melt cheese or don’t – that’s up to you! either way, it’s healthy, delicious and easy to make!
- 2 premade crêpes – or –
2 whole wheat flour tortilla wrap
- 2 oz fresh cremini mushrooms, sliced
- 2 oz fresh baby spinach
- 1/2 colored bell pepper, thinly sliced
- 1 thin slice of onion
- 2 (1-oz) slices lean turkey breast
- 2 tablespoons shredded low-fat Monterey Jack cheese or your favorite low fat cheese – dairy or non dairy options
- 1 teaspoon chopped fresh thyme (optional)
Preparation Continue reading “spinach & turkey wrap”