Archive | December 2011

One of my Favorite Comfort Food

Can you feel it? Christmas is almost here! So today me and my kids went to attend the Christmas service at my local church!

And after church, we went back home and I started cooking dinner! I prepared a comfort dish that everyone loves. Who doesn’t love Mac and Cheese? Anyone? So I made those for Christmas Eve Dinner! It’s very easy and so cheesy and tasty. I made it from scratch! And I really like how it turns out!

And here’s the recipe!

Velveeta Mac & Cheese

Ingredients

  • 2 cups  Elbow Macaroni Pantry Pack
  • 2 slices whole wheat or French Bread ( I tried Ritz Crackers and it taste really good)
  • 1/2 cup Parmigianino Reggiano, grated
  • 2 Tbsp. butter
  • 3/4 cup milk (regular or low-fat)
  • 3/4 cup chicken or vegetable broth
  • 2 green onions, minced
  • 1 cup Kraft® Velveeta®
  • 1 packed cup cheddar or Gouda, grated
  • 1/2 tsp. Dijon mustard
  • 2 Tbsp. all-purpose flour

Directions

  1. Preheat oven to 400°F.
  2. Cook macaroni in boiling, salted water until tender-firm.
  3. Meanwhile, toast bread and then grind in food processor to fine crumbs. Mix with grated Parmesan.
  4. Melt butter in a medium saucepan and drizzle 1/2 tablespoon onto crumbs.
  5. Gradually whisk in milk, broth and onions. Bring to a boil, whisking constantly and cook to thicken, 2 minutes longer.
  6. Remove from heat and stir in cheeses and mustard until melted and smooth.
  7. Mix macaroni into cheese sauce. Season to taste with salt and pepper.  Spoon into a shallow pie plate or brownie pan and top with breadcrumbs.
  8. Bake about 15 minutes, or until crumbs are golden brown and casserole is bubbling.

Hope you guys try this recipes!! And let me know if you do!

Ratatouille atop with Cod Loins

So what is RATATOUILLE? Just hearing the name of Ratatouille is very elegant and so sexy. So what really is it? Ok , Ratatouille is a traditional French Provencal stewed vegetables dish originally from Nice. The key ingredients of this dish is the tomato! I sautéed the all the vegetables separately so the vegetable will taste great fully! What is really in it? Hmmmmm….Eggplant, zucchini, red bell pepper,garlic ,onions, and some mix greens herbs, like thyme, rosemary, marjoram or Herbes de Provence! 🙂 So the other night, I was craving for some thing different. And after watching the movie Ratatouille, I thought I might tried that! So the only I have on hand is eggplant, zucchini, yellow squash! But it did really works!  For me, this dish is very fulfilling dish! So this is my version of Ratatouille.

Ratatouille

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
  • 1 medium onion, cut into small dice (about 1 1/2 cups)
  • 2 cloves minced garlic (about 2 teaspoons)
  • 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
  • 1 (14.5-ounce) can Del Monte Diced Tomato with Green Chile (just to add a little kick to it) or you can use no-salt added Diced Tomato!
  • 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
  • 3/4 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
  • 4 Cod Loins
  • 2 teaspoons lemon juice
  • 2 teaspoons rosemary (or other herb) infused olive oil, optional

Directions

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.

To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.

Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil

Enjoy!

Merry Christmas!

Merry Christmas everyone! One of New Years resolution itots start blogging. Being a housewife I found myself having an extra time. And I wanted to use those extra time  to share some of things I’m passionate about….COOKING and COUPONING. Two words that rhyme. LoL  But I’m gonna focus more on cooking. I consider myself to be lucky. I’ve been exposed……hmmm what is the right word, I was exposed to 3 different culinary  culture. European, Asian and here US of A!  3 continents with a very different way of cooking and eating habits. And I will share it to you guys the things I learned. So I hope you guys stick and bear with me!

From my family to yours. Have a wonderful Christmas. And let us all experience the true meaning of it!