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
ingredients Continue reading “Fourth of July – basic burger & veggie skewers”
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!
ingredients Continue reading “recipe: spaghetti with broccoli and shrimp in butter”
since it’s already April, i thought we avoided cold season but it turns out the interim between winter to spring is another season for catching a cold. k got it first and then i caught it – first a cough and then a sore throat. what is the best thing to eat at when you have both? congee.
it’s comfort food at is best – liquidy to help with the throat pain, hot to warm your body and tasty that still appeals to your diminished sense of taste. there is quite a variety of congee combinations. my favorite is a crab congee at a restaurant i frequent.
but when you’re not able to go out to get it, this is a simple recipe to make yourself!
ingredients Continue reading “recipe: fish congee”
since i had some extra crab from the avocado crab salsa, i looked for another recipe to try and found this one online. it looked so good that i had to try it!
i wanted to share it with k so instead of using hot peppers, i used sweet bell peppers. i do look forward to trying the spicy version as well!
it’s march and still freezing cold but this dish transforms you to a different state of mind – it’s the perfect dish to feel like it’s summer! inside of having it with toast, i topped it on cucumber slices. yum! Continue reading “recipe: tomato, corn, crab and avocado salad”
i had a big ripe avocado so i wanted to use it before it goes bad. then m picked up some lump crab meat so i looked for a recipe that had both and this was it!
since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”
i picked up some black beans recently and went online to find a fun dish and this was it! packed with protein, vegetables and omegas. yum!
since i was also making an avocado crab salsa, i thought the flavors would work really well together so i mixed ’em up. YUMMY!
- 1 medium saucepan
- 1 2qt baking dish
- baking dish cover – or – aluminum foil
ingredients Continue reading “recipe: quinoa enchilada casserole”
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”
after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.
- large mixing bowl
- baking pan
- parchment paper
- 1 small butternut squash
- 2 medium beets
- 1 Tbsp ground cinnamon
- 1 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
Continue reading “recipe: roast cinnamon squash and beets”
after i mistakenly made baked lemon salmon last week instead of foil-baked, i finally tried the correct recipe. i love foil-baked recipes because the “steaming” method keeps the food inside juicier and the flavors of the various ingredients, here the salmon, asparagus … Continue reading recipe: foil baked lemon salmon with asparagus and mushroom
m bought a whole lot of potatoes for our holiday meals so i was trying to figure out what to do with them all! i found a recipe for a baked potato and chicken casserole *see note 1. at first … Continue reading recipe: cheesy potato and tofu casserole
i am a big fan of stuffed peppers so when i saw this recipe it was a no brainer – i had to try it and it was awesome! cooking tools small saucepan large saucepan loaf pan for 3 peppers or … Continue reading recipe: quinoa stuffed peppers
after trying the roast squash, sweet potato/yams and apple dish, i was open to trying another roast vegetable dish. the original recipe had pancetta but since i wanted to keep it vegetarian, i substituted it with a flavorful vegetable: parsnip. yum!
- 1 small (around 1 pound) butternut squash
- 1 organic baby kale
- 2 parsnips
- ¼ cup water
- 2 teaspoons apple cider vinegar
- salt and pepper to taste
Continue reading “recipe: butternut squash kale and parsnip hash”