Thursday, January 29, 2015

Cumin Sweet White Corn and Kale


Tonight, I decided to make something different for dinner. I wanted to experiment and use some of the spices that I haven't used in a while. I'm so motivated to cook again every night so on my way home while stuck in traffic, my chef brain was bring creative. I immediately thought of the 2 frozen veggies I have in the freezer. Of course, I always know what I have in my freezer/fridge ahead of time.

This side dish was paired with butter fried cajun spiced breast of chicken. It turned out to be a nice simple dinner. The cumin seeds went very well with the corn and kale. Yummylicious and easy breezy to make!!!




INGREDIENTS:

Serves 3

3 tablespoon sesame oil
1 tablespoon cumin seeds
1 cup frozen white sweet corn
1 cup frozen chopped kale
salt and pepper to taste

Heat medium frying pan and add sesame oil (don't let it burn). Add cumin and saute for 1 minute. Add kale and corn and stir well. Cover, turn down heat and cook and steam for 5 minutes. Add salt and pepper to taste and serve with your favorite meat.

Monday, January 26, 2015

Manila Clams & Basil Soup




If you love clams, you will love this soup. It is quite delicious and so easy to make. Make sure you get fresh clams from the Asian supermarket because I prefer those than the frozen or canned ones. Its usually served with rice or bread but I like it by itself (less carb).




I was craving for a good soup since the weather has been cold in the bay area. I did not want the usual rice porridge or chicken noodle soup! So I stopped by my favorite Asian supermarket - 99 Ranch and while I had my eyes on the Dungeness crabs and mussels to make my soup, I decided to buy the manila clams. They were as fresh as you can get them because they were still moving in the water!

Of course, I also bought a couple of the crabs since they are still in season and I devoured those the following day. You can say I love all kinds of shellfish and I don't mind eating them everyday. I just need to make sure I don't overdose myself LOL. Well, enjoy this recipe as much as I enjoy it each time I make it.

INGREDIENTS:

1 lb fresh manila clams
1 thumb size ginger root thinly sliced
6 minced fresh garlic cloves
1 diced large tomato
1 bunch fresh basil leaves
3-4 chopped bok choy
2 cups of water
2 teaspoon oil
salt & pepper to taste

Use a large pot. On medium heat, saute ginger and garlic until medium brown. Add clams and stir thoroughly until the ginger and garlic covers the clams. Cover pot and steam for about 5 minutes until clams open. Add diced tomato and 2 cups of hot water and bring to boil and let all clams open more. Add the basil and bokchoy, salt and pepper to taste. Bring back to boil and turn off heat. Enjoy!

Wednesday, January 8, 2014

Homemade Doughnuts / Beignets



Here is a very simple way to make homemade doughnuts. It's a basic recipe from Pillsbury's website and it takes less than 15 minutes to make these yummies! The time I made these, I was amazed on how fast and easy it took! I've made them for the family for breakfast and have served them as a dessert when I entertained friends at home for lunch or dinner.


Ingredients:
1 tube Pillsbury Grands
2 cups of oil for frying

-Take dough individually out of the tube and gently pat them down to even rounds and even thickness
-cut a hole in the middle. I used the mouth of champagne glass
-save the dough holes to make beignets
-fry the shaped dough in the hot oil (in medium heat to avoid burning) and flip at least 3 times while browning with a thong or a pair of chopsticks, take out and dry out on a plate with paper towel or a wire rack and let them cool for 1 to 2 minutes before dipping or glazing them with the ingredients below
- do the same with donut holes
- dip the donuts with any of the following:

- white sugar
- unsweetened cocoa powder
- whipped cream and sprinkle with candy
- powdered sugar
- or drizzle with melted peanut butter or Trader Joe's Speculoos Cookie Butter
- serve beignets with melted warm chocolate or jam




Tuesday, January 7, 2014

Avocado Omelette



I love eggs anytime of the day, breakfast, lunch or dinner. I usually boil 2 eggs in the morning and take them with me to the office and eat them with my cup of coffee. On the weekends, I usually make an omelette or have 2 over easy with a toast and a fruit. Omelettes are so easy to make. You can put anything on it and make it a full meal. I like my omelette simple and tasty, I think that when you put more than 5 ingredients in it, it becomes overwhelming! 

Here is my take on simple and tasty omelette. This is also a healthy omelette because it only has 2 main ingredients and is less than 500 calories! 

Ingredients:

1 tablespoon unsalted butter
2 large eggs (78 calories each x 2 = 156 calories)
1 large avocado (pitted and sliced) (234 calories)
grated cheese (optional)
a pinch of salt & pepper

Instructions:

In a small bowl, beat eggs together well. Place a 7 inch nonstick pan over high heat. When pan is hot, add butter. Swirl butter around to coat. Let butter foam, but don’t let it turn brown. Add egg mixture. Let eggs sizzle, wait 5 seconds, then top eggs with avocado. Move pan left and right, shifting the eggs around to even, then let them settle for about 15 -20 seconds. When the top is almost cook, flip half of the omelette to one side and roll it out onto the plate. Garnish with your favorite grated cheese, hot sauce and salt and pepper.




Monday, January 6, 2014

Mango and Chicken Salad



Here is another healthy salad to start your New Years' Resolution of "Eat Right-Be Healthy".

Ingredients for 1 serving

1 whole Romaine lettuce
1 small pitted ripe mango
1 Persian cucumber
2 tablespoon extra virgin olive oil (EVOO)
2 tablespoon balsamic vinegar
1/2 lb pan grilled breast of chicken
Black pepper to taste

Season chicken with your own favorite seasoning and pan grill with 1 tablespoon of butter until its no longer pink and looks done. Chopped all other ingredients and mix in a bowl. Drizzle the EVOO and balsamic vinegar in the bowl and add black pepper. Slice the chicken and put on top of salad. Enjoy!

Watermelon, Avocado and Green Bean Salad


It's the start of the new year and we all look for ways to shed those extra pounds we gained after eating all the yummy high calorie food during the holidays. Here is one of my favorite salad that I make at the office for lunch and I usually make enough for 4 people and I share it with my team. I have modified the amount of ingredients below to serve 2 people. This salad is very filling and it has nuts for protein intake. Their mix of omega-3 fatty acids, protein, and fiber will help you feel full and suppress your appetite and keep you full until dinner time.

Ingredients:

1 cup blanched fresh green beans (you can also microwave for 3 minutes inside a bowl with 1/4 cup of water)
1 cup fresh cut watermelon (cut in cubes)
1 whole avocado (remove seed and cut up in cubes)
1/2 cup sweet bell pepper (minis or regular sliced in strips)
2 cups fresh arugula
1/4 cup unsalted or salted cashew nuts (almonds, pistachios etc)
2 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
pinch of salt and black pepper

Enjoy! Make sure to check out my other salad recipes!