recipe: orange glazed pork chops

orange glazed pork chopswhile i’m not usually a fan of the sweet and savory, i thought my little one would enjoy it. i didn’t have orange marmalade as in the original recipe so i used a peach and apricot jam.

i paired with the pork chops with some sweet potatoes and a healthy portion of stir-fry string beans and bell pepper using leftover glaze. Continue reading “recipe: orange glazed pork chops”

Advertisements

recipe: chicken with lemon and rosemary

daycare Thanksgiving 2016for 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”

crispy breaded shrimp with cannellini beans

who said you can’t have crunchy breaded food without deep frying? this crispy breaded shrimp defies it all! with just a little whole wheat breadcrumbs and a quick bake in the oven, the crunch is there – and without all of the grease! top it over a bed of arugula and cannellini beans, you have a yummy and healthy meal. enjoy – i certainly did!

Ingredients

  • 1/2 cup whole wheat bread crumbs
  • 2 tablespoons chopped fresh rosemary
  • 5 tablespoons olive oil, divided
  • sea salt and ground black pepper
  • 1 pound peeled and deveined medium shrimp
  • 6 clove garlic, chopped
  • 1 can (19-ounce) cannellini bans, rinsed
  • 2 bunches arugula, thick stems removed (about 8 cups)

Preparation Continue reading “crispy breaded shrimp with cannellini beans”

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”

healthy food blogs

found this list of healthy blogs and taking a quick brows, they are really impressive. i can’t wait to learn more from them! 101 Cookbooks. This is the blog that always comes up first when people talk about healthy eating blogs. Half of the appeal is the gorgeous photos! But along with healthy recipes the blog also has a page on building a “natural foods pantry.” My Life Runs on Food. Sanura Williams’ blog is another a treasure trove of inspiring food photos with quick, healthy recipes. Her blackeye pea and pearl barley salad is a totally unexpected take on the New … Continue reading healthy food blogs

curried rice with shrimp

i was browsing the Real Simple | Best Recipes: Easy, Delicious Meals cookbook and found the recipes interesting and simple to make. so i picked it up and decided to try one of the recipes tonight. i made the curried rice with shrimp but i bumped it up a few flavors – more curry powder and garlic, added celery, turmeric and some ground flaxseed. i also substituted white rice for brown rice – since the spices were powerful, you can’t miss the white rice. it was really tasty! Ingredients 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 large carrot, chopped … Continue reading curried rice with shrimp

9 cooking tips from Stephanie Izard

All you need  to be a successful home cook are some basic skills and techniques to fall back on, flavor-boosting ingredients, and some good recipes to start with. here is a list  by chef stephanie izard of simple tricks and steps to abide by: 1. Season Dishes Properly “I think that people are afraid to use salt to bring out the natural flavors. Not that we want to make anything too salty, and not be healthy, but [you should add] enough seasoning and [use] the right mix of ingredients in dishes so you have the right balance of sweet, salty, and … Continue reading 9 cooking tips from Stephanie Izard

michelle obama’s cookbook

American Grown on sale April 10, 2012, combines veggie growing tips with recipes inspired by first lady michelle obama’s White House garden.she’ll use the garden’s offerings as the starting point for seed-sowing, recipe ideas and personal anecdotes and photos the Obamas’ home-base. the aim of the book is to show how “increased access to healthy, affordable food can promote better eating habits and improve health of families and communities across America,” according to the publishers at Random House, who will donate all the profits to an unnamed charity. during a tour of the not-so-secret garden, officials passed out a pamphlet with … Continue reading michelle obama’s cookbook

thai green curry

the first kind of curry i had growing up was japanese curry. but it wasn’t until college, when i started going out to eat with friends, that i learned there were curry from other countries tasted different. when i had that revelation, it was when i had thai curry for the first time. now, thai green curry is one of my favorite curry.. there’s just something about the spices and flavor that i just can’t get enough of! almost every time i go to a thai restaurant, i have green curry – sometimes with chicken and sometimes with tofu. i … Continue reading thai green curry

vegetarian dukboki

one of the things i love to order at korean restaurants is dukboki, a common dish served at food stalls in korean festivals. i was in the mood for it so i decided to try making it myself! the original recipe called for cabbage and scallions. sometimes i see it with fish cakes. i decided to keep it all vegetarian and substituted some of the vegetables with sugar snap peas and yellow pepper. result is a super flavorful, yummy, spicy and sweet meal that was so simple to make. yum! Ingredients For the dish 16 ounces rice cake 2 ounces onion, cut … Continue reading vegetarian dukboki

pure food and wine

since gf was visiting, she wanted to check out a raw restaurant. since i like fresh salads and eat more vegetables than meat, a raw food diet is not a huge stretch. the best rated raw food restaurant i found was Pure Food and Wine. after a fun-filled kids’ Easter event, we went there for a late lunch. we arrived at a perfect time between lunch and dinner so we got the prime location – the outdoor table in front of the restaurant – which apparently is a hot spot because several others wanted the table after us (although the … Continue reading pure food and wine

rice and vegetable medley (bibimbop)

after the first korean meal i made using jenny kwak’s cookbook: Dok Suni, i was looking forward to making other yummy korean meal! as mentioned from my last cooking experience, banchan are an awesome part of a korean restaurant experience. since i already made 3 kinds of banchan, this meal is easy to make because it is really several banchan dishes placed over rice and flavored with hot sauce. my contribution to this recipe is adding miso paste to the sauce. miso adds a mild flavor to the really spicy sauce. anyhoo, this recipe/dish is awesome. i enjoy eating this … Continue reading rice and vegetable medley (bibimbop)