Sunday, February 28, 2010

Shitake, Basil and Blue Cheese Omelet

I am always thinking of food! Always thinking what to cook for breakfast, lunch or dinner. I always check the fridge the night before so that when I wake up in the morning, I'll just go straight to the kitchen and do what I'm passionate about....COOKING!! Last night, I thought of cooking omelet for Sunday breakfast but I didn't bother to check out the fridge. I knew I have some ingredients I could use and I must say that I made a very delicious omelet! I wanted seconds :)

Ingredients: (1 serving)
2 eggs
2 fresh large button mushrooms - chopped
2 fresh large shitake mushrooms  - chopped
1 clove garlic  - chopped
1/2 shallot - chopped (optional)
2 tsp crumbled blue cheese
5 fresh basil leaves
pinch of ground black pepper
3 tsp of butter

Heat a frying pan in medium heat and add 2 teaspoons of butter. Add the garlic and shallot, stir until brown then add the mushrooms and basil. Cook for 2 minutes then take out from pan and set aside. Whisk the 2 eggs in a bowl. Add the remaining 1 teaspoon of butter in the pan and pour the eggs until it forms into a round wrapper. Cook for about 1 minute in medium heat and then add the cooked mushroom mixture one one side of the egg. Add the blue cheese and fold the egg, flip and cook for another 1 minute. Add a pinch of ground black pepper and serve warm. I like mine with hot sauce!

Saturday, February 27, 2010

Orange Zest Pancakes

We recently had a flapjack Friday at the office and it inspired me to make a hearty breakfast for the family today before heading to an all day track meet event for Dexter's school. This is a mixed recipe of Aunt Jemima and MJ! Well, I realized I am out of flour but I found a box of Aunt Jemima pancake mix. I just picked some oranges from the backyard and I added some orange zest to the batter mixture and the pancakes were absolutely delicious with fresh slices of orange. Just add your favorite syrup!


2 cups of Aunt Jemima pancake mix
2 eggs
1 1/2 cups of milk
2 tbs vegetable oil
1/4 teaspoon of orange zest
melted butter or vegetable oil spray for cooking

Mix all ingredients in a large bowl and whip for about a minute. Do not over whip the batter or you'll have hard pancakes. It's okay if you see clumps in the batter. Heat a lightly buttered skillet on medium heat. With a small ladle or large spoon, scoop the batter onto the pan (about 4 inches diameter), and heat until the top begins to bubble or until you can flip the pancake without making a mess. Heat the other side until golden brown. Repeat Step 3 until the batter is used up.

Thursday, February 25, 2010

Stir Fried Scallops with Asparagus

Asparagus  is extremely popular among Asian dishes. The combination of garlic, chili sauce, ground black pepper and lemon zest gives this dish its spiciness. You can substitute the scallops with shrimp or other firm fish.


6 tablespoons sesame oil
2 bunches of asparagus, cut into 2 inch lengths
6 garlic cloves, finely chopped
1 pound baby scallops
2 tablespoons fish sauce
1/2 teaspoon coarsely black pepper
1/2 teaspoon chili sauce
1/2 cup coconut milk
1/2 teaspoon of lemon zest


Heat half the oil in a wok or large fying pan. Add the garlic and stir until brown.

Add the asparagus and stir-fry for about 4 minutes. Transfer the asparagus to a plate and set aside.

Add the rest of oil and the scallops and cook for 4 minutes.

Return the asparagus to the wok or frying pan, add the chili sauce, fish sauce, black pepper and coconut milk. Stir and cook for about 4 minutes. Serve with steamed rice.

Maple French Toast

On Sunday night, my son asked if he can have fresh toast for his Monday breakfast. Of course I said YES! I checked my pantry and fridge to make sure that I have all the ingredients I needed  A friend from work brought me some fresh brown eggs on Friday so I decided to use those instead of my regular store bought eggs.

French toast is a favorite breakfast or brunch dish and it’s so easy to make. The breads you can use are endless (french bread, sourdough bread, Texas toast, etc.) and you can get as creative as you like with toppings. Here is a basic recipe for french toast.

2 eggs
4 tbs milk
6 slices maple Texas toast bread (thick slices) or regular bread
6 tbs butter (1 tbs for each slice)


Heat a pan or griddle at medium to high heat. Mix together the eggs and milk with a fork or whisk then pour into a dish that’s large enough to dip a piece of bread into without having to fold it, an 8×8 inch baking dish is ideal. Dip one slice of the bread into the egg and milk mixture on one side then flip and dip the other side. Letting the bread soak in the milk and egg mixture for a few seconds will help the mixture soak right through the entire piece of bread but be careful it doesn’t get too soggy so that it falls apart when trying to cook it. Add a tablespoon of butter to the grill to melt, then place the dipped slice of bread onto the pan. Cook the first side of bread for about 3 minutes or when the bread is golden brown, then flip and cook the other side for approximately the same amount of time. You can cook more than one piece at a time but don’t allow the pieces of bread to touch each other. Once cooked serve the french toast immediately or keep in a warmed oven until ready to serve. Serve with your favorite fruit, syrup and powder sugar. French toast can be made crisper by adding a bit of corn starch to the egg and milk mixture

Saturday, February 20, 2010

Mini Cheese Ravioli with Bolognese Tomato Sauce

It's been a while since I've had spaghetti so I decided I'll make some for our weekend meal. But after checking my pantry, I realized I didn't have spaghetti noodles!!! I was too lazy to go to the store so I to used another type of pasta. It turned out to be a better meal than my craving for spaghetti noodles!

Bolognese Sauce Ingredients:

2 lbs ground beef
2 can of 28 oz tomato strips with basil
1 can of 6 oz tomato paste
1 tbs of italian seasoning
4 tsp of brown sugar
10 cloves of chopped garlic
1 large chopped yellow onion
6 tbs of olive oil
salt and pepper to taste


1 16 oz bag of dry mini ravioli with cheese filling (Trader Joes or other brand) - cook as directed on the package. You can also substitute with other type of pasta.


Add olive oil and garlic in a heated large pan and cook until brown

Add the onion and cook for about 2 minutes

Add the ground beef and cook until brown

Keep stirring for about 5 minutes

Add the dry ingredients

Add the 2 can of tomato and 1 can of tomato paste

Stir and coat all the meat with the sauce, cover and simmer in medium heat for 10 minutes. Uncover and check twice to make sure its not sticking in the pan. Add salt and pepper to taste.

Enjoy with some french bread!


Chicken with Oyster Sauce

We had left over of the left over curry fried rice. This time, the family wanted some meat to pair with the left over rice. In the pantry was a can of mushroom, 3 potatoes and in the freezer, 1 pouch of chicken breast. Here is what came out of those main ingredients.

1 lb chicken breast cut in cubes
3 potatoes cut in cubes
1 can straw mushroom
6 cloves of chopped garlic
6 tbs of oyster sauce
3 tbs of hoisin sauce
6 tbs vegetable oil
1 tsp of cornstarch
1/8 cup of water
a pinch of ground black pepper

Heat a large frying pan and add the vegetable oil. After 30 seconds, add the garlic and cook until brown. Then add the chicken, stir with garlic and cook for about 5 minutes (keep stirring to avoid burning). Add the potatoes and cook for another 2 minutes or until they are tender. Add the mushroom and the rest of the ingredients, stir, cover and cook for about 3 minutes. Mix the cornstarch with the water and add in the pan, stir and cook for another 1 minute. Enjoy with steamed rice or any leftover rice you have.

Curry and Bacon Fried Rice

Got left over rice? Filipinos usually makes "Sinangag" or "Sing Le" meaning garlic rice and eat it for breakfast. Other asian culture will make fried rice and add their favorite meat or veggies. I usually make garlic rice with it but this time, I'm stepping out of that comfort zone :).


4 cups of 1 day old left over cooked white rice
2 eggs
6 slices of bacon, chopped
6 cloves of chopped garlic
1/2 tsp yellow curry powder
salt and pepper to taste

Heat a large frying pan, add the chopped bacon and cooked until crunchy. Take out the bacon and set aside. Keep the drippings from the bacon in the pan, add the garlic and brown. Then add the rice and stir with the garlic and drippings for about 2 minutes. Crack open the eggs, add and stir with the rice. Lastly, add the curry, salt and pepper and keep stirring for about 3 minutes then add the bacon and serve hot!

Wednesday, February 10, 2010

Garlic and Citrus (Kumquat) Bok Choy

I stopped by at Ranch 99 after work and decided to get fresh tilapia for dinner and I had them deep fried. As I was waiting for the fish to be done, I walked over to the Produce section. I looked at all the vegetables and tried to figure out what I should pair with the fish. Then my eyes got big when I saw some Kumquats! I haven't had them in a long time so I grabbed a bag and I thought it'll be a delight to cook them with some Bok Choy.


1 lb of baby Bok Choy
6 pieces of Kumquats sliced in halves
6 tsp of sesame oil
1 tsp rice vinegar
6 tsp hoisin sauce
1 tsp finely chopped garlic

In a large frying pan, heat sesame oil for 30 seconds. Add the garlic and stir until medium brown. Add the Kumquats and rice vinegar and saute for 3 minutes in medium heat. Add the Bok Choy and coat them with the citrus sauce. Add the hoisin sauce, stir, cover and simmer for 5 minutes or until the Bok Choy are medium tender.  Enjoy with a fried fish and steamed rice or by itself with rice if you're a vegetarian.

Note: Kumquats are usually eaten raw. The rind is sweet and the inside is sour and salty. I've never tried cooking them before so it was interesting to eat them as part of a dish.  If you like a hint of citrus with your veggies, try the Kumquats!

Sunday, February 7, 2010

Sausage and Egg Pastry

Here is a very simple recipe for a tasty breakfast. Instead of the traditional sausage and egg biscuit, try making a Sausage and Egg Puff Pastry! The pastry is much lighter than the biscuit.


1 box of fully cooked sausage (10 pieces in a box)
2 eggs
1/4 cup melted butter
1 piece of Pastry Sheet  (thawed)


Heat oven to 400 degrees. Arrange the pastry on a non-stick flat baking cookie pan. Brush the pastry sheet with the melted butter. Arrange the sausages in the middle section of the sheet. Fold each side of the sheet to create a wall - about 1/2 inch. Beat the eggs and slowly pour over the sausages. Fold the empty section of the sheet over the middle section like folding a brochure. Seal both end by pinching or folding the pastry to lock it. If the egg spills out of the sheet, just wipe if off and discard.
Bake for 35 minutes.

Saturday, February 6, 2010

Creole/Filipino Jambalaya

A co-worker asked me on Friday if I have a recipe for Jambalaya. He wanted to make it for his Super Bowl party in addition to the Jerked chicken recipe that I gave him. I told him that I have my own recipe but the truth is I really didn't have an exclusive recipe and that I have not made Jambalaya for a loooooooong time! So I told him that I will send him the recipe today and if he doesn't hear from me, he can just browse online for other recipes.  I totally almost forgot about him but as I was thinking what to cook for dinner tonight, I decided to make the Jambalaya and use the recipe I found online (too lazy to look for the recipe I've used before from one of my cook books! I added a hint of my filipino culture (Longanisa) instead of the smoked sausage.  I sent him the recipe and a picture of what I have made. Goodluck Kev! This step by step recipe is for you :)

Ingredients:  Serves 4 - 6

3 pieces of Filipino Longanisa or 1 Smoked Sausage chopped
10 pieces of shelled shrimp
10 pieces of small scallops
2 tsp. olive oil or vegetable oil
1 tbsp. butter
1  chopped yellow onion
1  chopped green bell pepper
1/2 cup chopped parsley
2 8 oz cans tomato sauce
4 cloves chopped garlic
1/2 cup green onions
2 jalapeno, chopped
2 bay leaves
2 tsp. honey
1 tsp. thyme
1 tsp. sweet basil
1/8 tsp cayenne pepper or smoked ground chipotle chili
1 tsp. salt
1/2 tsp chilli powder

3 cups of water
2 cups of uncooked long or jazmine rice


Step by Step instructions:

In a large pan, sautee and brown the sausage in hot oil and butter
Add the scallops and shrimp and cook for 2 minutes

Add the garlic, onions, green peppers, parsley and green onions
 Stir and cook until the veggies are tender
Add the uncooked rice, tomato sauce and the rest of the seasoning and stir
Add the water, stir and bring to a boil

Cover and simmer in low heat to avoid burning if you don't have non-stick pan. Keep checking and stir every 5 minutes for 25 minutes. Check the rice if its cook enough and not dry. If you think it still need cooking and the juice is gone, add 1 more cup of water and stir until the rice becomes fluffy but not saggy. Uncover and cook for another 3 minutes ENJOY!

Belgian Blueberry Waffles

I bought a big box of fresh blueberries from Costco and I know that they are not going to last in my house because we all love them! I woke up this morning and was craving for some waffles. I checked my pantry and found a box of Belgian Waffle Mix!!! I was happy to see my eggs also and started giggling.  I felt like a little kid who just got a bag of candy from a pinata. Out comes the waffle maker from the box and I'm sure it was happy to see daylight since I haven't used it in a while.

The plan was to just put the fresh blueberries on top of the waffles and then top them with syrup and whipped cream. The first 2 were looking kind of plain but my son Dexter decided to eat them right away. So for the rest, I just added the blueberries on top of the mixture before I close the waffle maker. Now they look pretty and yummy with the oozing juice of the berries!

Ingredients: Makes 6-7 waffles

3 cups of Belgian Waffle Mix
2 eggs
1 1/2 cups of water
1/2 cup of vegetable oil
2 cups of fresh blueberries

Turn the waffle maker on and start mixing the ingredients together except for the blueberries. When the maker is ready, pour some mixture and then arrange about 10-12 blueberries all over the top and close. Enjoy the waffles with your favorite syrup and whipped cream and enjoy a love breakfast!

Check out other "berries" recipe on Every Day Sisters Blog! 

Thursday, February 4, 2010

Tom Kha Chicken w/ Potatoes and Garbanzo Beans

My daughter asked me after I picked her up from the train station if I will cook dinner tonight. Of course my response was "SURE". She requested curry and spicy. As soon as we got home, I started visualizing what I have in the pantry and fridge. I knew I have few of the ingredients I needed to prepare the dish. Well, here is what I came up with and it was quite tasty!


1 lb of chopped chicken breast
4 medium peeled and diced potatoes
1 cup of diced tomatoes
1 can of garbanzo beans (drained)
4 sliced jalapeno or sereno peppers
4 stalk fresh basil leaves
1 can chicken stock
1 1/2 cups of coconut milk
6 cloves of crushed garlic
1 medium chopped onion
6 tablespoon vegetable oil
1 pouch of Tom Kha Paste

Heat the oil in medium size pot. Add the garlic, stir until it's brown. Add the onion and stir until it caramelized. Then, add the chicken, stir and brown (about 5 mins). When the chicken brown and half way cooked, add the potatoes, chicken stock, coconut milk and the Tom Kha paste. Stir and boil for 5 minutes or until the potatoes are semi-tender. Then add the garbanzo beans, peppers and the basil, salt and pepper to taste. Cover and boil in medium heat for another 5 minutes. Serve with white rice and some sweet fruit.