Today was one of those busy day. Went to a International Grocery store. Bought some fresh seafoods, produce and some different kind of cheese! I had fun. But the weather is not really beautiful. Big storm is coming in and I needed to get back home before my DD come home from school. After spending 2 hours at the store, I headed back home trying to beat the storm. As soon as I enter the house, my DD called telling me that she missed the school bus. So frustrated because I still need to put everything away, and I can’t let her wait out in the rain. So I hurried to go pick her up. Rain pouring….heavy rain… Got home again and I start thinking what to make for dinner. I decided to make some pasta for tonight. An easy one. I put some water on the pot and start cleaning the shrimp. Cut some broccoli. And I ended with a delicious meal! The shrimp is very succulent. So here’s the recipe. Tell me what you think.
2 cups of Broccoli,( I used fresh broccoli and I blanched it first.)
1 1/2 lb Shrimp (cleaned and diviened)
1/2 box of Spaghetti
4 cloves of Garlic, minced
4 tbsp Olive oil
1/2 cup Heavy Cream
1/4 cup opDry white wine
2 tbsp fresh lemon juice
Salt and Black pepper to taste
Dash of crushed red pepper flakes (optional)
In large saucepan boil 3 quarts of water, put 2 tbsp kosher salt. Bring it to boil, add the pasta, about 9 mins or to your own liking how your pasta is done.
Heat a pan add the olive oil. Sautéed the garlic for about 3 minutes or until is golden brown. Add the broccoli, sautéed it with the garlic for about 3 minutes. Add the shrimp. Make sure that all ingredients is well combined. Add the wine and lemon juice. Let it cook for about 4 minutes.
Add the pasta and heavy cream. Mix it all together. You can put more olive oil if the pasta become dry.
Who doesn’t love Asian Food? With the Chinise New Year start tomorrow, I wanted to share one of my favorite food to eat! My version of Pepper Steak, compiled from several different recipes on the web and adjusted to taste and what I had in the fridge! This is a “runnier” version as opposed to a thicker sauce, it’s great for dunking! Nice winter comfort food on a cold day. It’s bitter cold outside and I Meade this today. Try it! And you will love it!
2 lbs boneless beef chuck steaks
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic
3 tablespoons flour
1 cup beef broth
1/2 cup teriyaki sauce
4 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1 yellow onion, sliced in rings
1 green pepper, julienned
1 red pepper, julienned
1 fresh tomato, diced
1 teaspoon brown sugar
Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
Transfer the chuck steak to a large crock pot.
Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
Stir well and cook on high for two hours.
After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
I thought winter is almost over. And I’m so wrong about it. It’s been snowing for the last couples of days. Now we got at least a foot of snow on the ground. Temperature is stil dropping down. It’s so painful to be outside at this moment. I made some chowder tonight and it was a big hit. Everybody loves it. I hope you try this recipe. And tell me what you think.
Seafood Chowder Ingredients
1 oz Butter
4 rasher of Bacon, finely chopped
1 large onion, finely chopped
4 potatoes, cut into small cubes
2 cups fish stock
1 bay leaf
1/2 cup milk
1 3 1/2 oz cans of baby clams, drained and chopped
1/4 cup finely chopped fresh parsley
1 cup cream
1 lb shrimp,
1 lb white fish, such as cods
Heat the butter in a large saucepan. Cooked the bacon and onions for 2-3 minutes or until softened. Stir in the potatoes. Cook further 2-3 minutes, then gradually add the fish stock. Add the bay leaf.
Bring the mixture to a boil, then reduce the heat and simmer covered, for 20 minutes, or until the potatoes is cooked. Then simmer for another 10 minutes uncovered, or until the soup is reduced and slightly thickened . Discard the bay leaf.
Add the fish and shrimp. Let it boil for 5 minutes or until the fish and shrimp cooked.
Add the milk, clams, parsley and cream. Stir to reheat but do not allow to soup to boil. Seasoned with salt and freshly ground black pepper.
For weeks now I’ve been craving for Kare Kare. A Filipino Stew. And for a long time I didn’t have the courage to try to cook it. But tonight, finally after putting it off for a long time I finally made it.
Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed. Traditionally, “palayok” (clay cooking pot) is used to cook this dish and it is also used as the serving pot.
I almost tried every meat that can possibly used in cooking Kare-Kare and in my opinion ox tail, pig’s leg, cow’s face (yes, face off), and tripe are the ones that I like. Ask every Filipino that you know and I’m sure that they have a lot to say about this wonderful dish.
Kare Kare Recipe
3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water (about 1 Liter)
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper
Watch the cooking video:
In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and pepper to taste
Serve with white rice and shrimp paste for better taste!
Weeknights like this, I don’t like to cook a fancy dinner. With my daughter that keep bugging me if dinners ready. This recipe is very easy to follow. And most of the ingredients is available on my pantry. Serve with some steam green beans or broccoli. I served it with a leftovers spaghetti and some steamed vegetables!
“Cod is coated with lemon juice, cracker crumbs, and wine before baking for just 20 minutes for a quick and easy weeknight dinner.”
2 tablespoons butter
1/2 sleeve buttery round crackers (such
as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
3.Place remaining 2 tablespoons butter in a 7×11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
4.Coat both sides of cod in melted butter in the baking dish.
5.Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
6.Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Pork tenderloin is considered to be the most tender cut of pork. It’s typically sold packaged in pairs. The tenderloin is about 1 1/2 to 2 inches in diameter and from 10 to 12 inches long. It has little fat so will it dry out quickly if cooked too long. The quick cooking of stir-frying is ideal for tenderloin. Since tenderloin is somewhat expensive, serving it with stir-fried vegetables stretches the meat further. Last night I marinated the tenderloin with a bottle of Lawry’s Teriyaki. Just to add some more flavor to it. And here is what I came up with.
Pork Tenderloin with Stir Fry Vegetables
1- 1 1/2 lb Pork Tenderloin, cubed
1 medium onions, sliced
1 Red Bell Pepper, julienned
1 can of Water chestnut
1 can of Baby Corn
1 cup of frozen Broccoli
1 cup frozen Fava Beans
1 cup Snap Peas, trimmed
1/2 cup Carrots, julienned
1/4 cup Lawry’s Teriyaki
Heat the pan with 2 tbsp. cooking oil. Brown the Pork. About 10 minutes.
Put the onions. Stir fry it for about 2 minutes.
Add all the vegetables.
Add the Lawry’s teriyaki. Seasoned with salt and pepper.
Stir-fry it in medium heat for about 10-15 minutes.
Serve with white rice or just this!
I added a little of water because I wanted to have some sauce to put in my white rice! This is one version of my stir-fry. And I will share some more recipes for the stir-fry!
After being in the hospital for awhile and I doesn’t have so much energy to do things. Just laying in bed. Wasting another beautiful day.
I noticed that Spring is already here in Wisconsin. We have the record high of 81 degrees today! The grass are turning all green. Every morning I hear the birds chirping again.Enjoying the beautiful weather. The breeze that gently caress your skin. When it starts to get hot I don’t cook a lot heavy meal. I always prefer a very light meal. Salads! Pasta Salad! I grill a lot! So today I decided to cook a pork roast but I don’t want to turn on the oven. It gonna heat up the whole house. So I grabbed my slow cooker and put the roast in there. Here is the recipes for today.
Slow Cooker Pork Roast with Cranberry and Apricot Sauce
3- 4lbs Pork Roast
1 can Whole Cranberry Sauce
1 can Apricot (save the juice)
6 small potatoes cut in halves
1 medium onions diced
5 pcs dried apricot
1/2 tsp cayenne pepper
1 tsp dried ground mustard
1 tbsp salt
1 tsp black pepper
2 tbsp oil
Brown the pork roast in the pan. Spray some oil in the bottom of the slow cooker.
Put the potatoes halves in the bottom of the cooker.
Mix the cranberry sauce, apricot with the juice,dried apricot and onions. Mix it well until it looks like a relish.
In a small bowl mix all the dried ingredients. Salt ,black pepper, dried mustard, cayenne pepper.
Sprinkle the dried ingredients on the cranberry mixtures. Mix well.
Put the roast on top of the potatoes.
Pour the mixture on the roast.
Cook it for 7-9 hours on low, depends on your cooker.
Serve and Enjoy.
The longer you cook the roast, the tastier it gets. And its really worth of waiting! And the smell of the cranberries and apricots in the air made me hungry. It always amazed me that when I cooked, it always take a long time, and they will finish eating it in less than 10 minutes! You can serve it with steam vegetables or you can mashed the potatoes and pour the sauce on top! Hope you enjoy it. Happy eating!