Thank you for putting me over 1000 page views! People from Thailand, Japan, Germany, UK, Canada and of course the U.S have all viewed the blog. This is so cool and makes me really happy to know how connected we all are. Food is universal!
Wednesday, May 28, 2014
1,000 please
The blog is almost at 1000 page views in 3 weeks! Please help me get over 1000 and spread to word on this blog so I can share all these great recipes!
Tuesday, May 27, 2014
Comments!
I just figured out how to allow comments to be posted on the blog so it should be really easy now to do it! So, I hope to hear from you!
Memorial Day
Here are some pictures of what I made for Memorial Day. Recipes will follow later this week. I hope you had a great weekend!
Gougeres (Gruyere Puffs)
Herb Roasted Potatoes
Sardine Rillette
Caprese Skewers
Monday, May 26, 2014
Portobello Mushroom Burger
Ok, so I forgot to post this maybe like 1 month ago, but it is so worth making! It is a portobello mushroom burger. Here is the recipe
Portobello Mushroom Burgers
Serves 4
4 portobello mushrooms, (4-5 inches in diameter), stems and gills removed with a spoon
1/2 cup extra virgin olive oil
3 tablespoons of red wine vinegar
1 garlic clove, minced
Salt and pepper
4 oz of feta cheese, crumbled
1/2 cup of jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup of chopped fresh basil
4 slices of red onion
4 kaiser rolls, Split
1 oz of baby arugula, or lettuce
Using the tip of a paring knife, cut 1/2 inch thick crosshatch pattern on the tops of the mushroom caps, 1/16 inch deep. Combine the oil, vinegar, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a 1 gallon ziplock bag. Add the mushrooms, seal the bag, turn to coat, and let it sit for at least 30 minutes or up to an hour.
Combine feta, red peppers, and sun dried tomatoes in a bowl. Whisk the mayonnaise and basil together in a separate bowl. Push one toothpick horizontally through each onion slice to keep the rings intact while grilling.
Grill the mushrooms and onions on both sides, until moisture is gone. Then remove the onions and mushrooms, and place the feta mixture on top of the mushrooms. Put the mushrooms back on the grill and grill until the feta starts to melt (you can also do this in an oven)
Spread the basil mixture in the bottom bun and put the mushrooms on top. Layer the onions on, and the lettuce, and spread more basil mixture on the top bun.
ENJOY!!!!!!
Portobello Mushroom Burgers
Serves 4
4 portobello mushrooms, (4-5 inches in diameter), stems and gills removed with a spoon
1/2 cup extra virgin olive oil
3 tablespoons of red wine vinegar
1 garlic clove, minced
Salt and pepper
4 oz of feta cheese, crumbled
1/2 cup of jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup of chopped fresh basil
4 slices of red onion
4 kaiser rolls, Split
1 oz of baby arugula, or lettuce
Using the tip of a paring knife, cut 1/2 inch thick crosshatch pattern on the tops of the mushroom caps, 1/16 inch deep. Combine the oil, vinegar, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a 1 gallon ziplock bag. Add the mushrooms, seal the bag, turn to coat, and let it sit for at least 30 minutes or up to an hour.
Combine feta, red peppers, and sun dried tomatoes in a bowl. Whisk the mayonnaise and basil together in a separate bowl. Push one toothpick horizontally through each onion slice to keep the rings intact while grilling.
Grill the mushrooms and onions on both sides, until moisture is gone. Then remove the onions and mushrooms, and place the feta mixture on top of the mushrooms. Put the mushrooms back on the grill and grill until the feta starts to melt (you can also do this in an oven)
Spread the basil mixture in the bottom bun and put the mushrooms on top. Layer the onions on, and the lettuce, and spread more basil mixture on the top bun.
ENJOY!!!!!!
Sunday, May 25, 2014
Shiitake Fried Rice
With the somen noodle salad, I decided to make one more thing, shiitake fried rice. It is delicious! Here is the recipe.
Shiitake Fried Rice
Serves 4
1 tablespoon plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten
Salt and ground pepper
1 pound of shiitake mushrooms, stemmed, and thinly sliced
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 tablespoon of turmeric, minced
1/2 teaspoon of crushed red pepper flakes
4 cups cooked brown rice, or white rice
1 cup frozen shelled edamame, thawed
4 scallions, trimmed, and thinly sliced
3 tablespoons fresh lime juice (2-3 limes)
2 tablespoons low-sodium soy sauce
In a large nonstick skillet, heat1 teaspoon of oil over medium. Add the eggs, season with salt and pepper. Cook until set, 1-3 minutes. Transfer to a cutting board and let it cool, roll up and thinly slice crosswise.
In the same skillet, heat remaining tablespoon of oil over medium high heat. Add the mushrooms, garlic, ginger, turmeric, and red pepper flakes, season with salt. Cook, tossing frequently, until mushrooms are tender, 2-4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook tossing until rice is heated through, 2-3 minutes. Serve immediately.
Shiitake Fried Rice
Serves 4
1 tablespoon plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten
Salt and ground pepper
1 pound of shiitake mushrooms, stemmed, and thinly sliced
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 tablespoon of turmeric, minced
1/2 teaspoon of crushed red pepper flakes
4 cups cooked brown rice, or white rice
1 cup frozen shelled edamame, thawed
4 scallions, trimmed, and thinly sliced
3 tablespoons fresh lime juice (2-3 limes)
2 tablespoons low-sodium soy sauce
In a large nonstick skillet, heat1 teaspoon of oil over medium. Add the eggs, season with salt and pepper. Cook until set, 1-3 minutes. Transfer to a cutting board and let it cool, roll up and thinly slice crosswise.
In the same skillet, heat remaining tablespoon of oil over medium high heat. Add the mushrooms, garlic, ginger, turmeric, and red pepper flakes, season with salt. Cook, tossing frequently, until mushrooms are tender, 2-4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook tossing until rice is heated through, 2-3 minutes. Serve immediately.
when you cut the shitake, it looks like a mustache!
Tumeric is beautiful
take the stems off of the shitakes and put them in the compost!
I use a spoon to scrape the skin off of the turmeric
peeling the ginger
Pound the garlic to loosen the skin
Peanut Somen Noodle Salad
I tried to go get inspired with something Asian yesterday night, and I made two delectable things, a peanut noodle salad, and shiitake fried rice (which will be in my next blog post) it was delicious! Here is the Peanut Somen Noodle Salad.
Peanut Somen Noodle Salad
Serves 4-5
Kosher Salt
1 pound of somen noodles
Sesame oil, for drizzling over noodles
Peanut Dressing:
1/2 cup toasted sesame oil, or olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
3/4 cup of peanut butter
1/3 cup of low sodium soy sauce
3 tablespoons honey
3 tablespoons of seasoned rice vinegar
2 tablespoons of Sriracha or hot sauce
Kosher salt, and pepper
1 cup sliced scallions
1/2 cup chopped roasted peanuts
Directions
Bring a large pot of boiling water to a boil over high heat with the salt. Cook the somen noodles until tender, 2-3 minutes. Reserve 1/4 cup of the pasta water. Drain and run the noodles under cold water, drizzle with the sesame oil so they don't stick together. Set aside.
For the peanut dressing: Put the sesame oil, garlic, ginger, peanut butter, soy sauce, honey, rice vinegar, Sriracha, salt, and pepper in a blender. Blend until smooth. Pour onto the noodles until coated. Top with scallions and roasted chopped peanuts. Bon Appetite!
Peanut Somen Noodle Salad
Serves 4-5
Kosher Salt
1 pound of somen noodles
Sesame oil, for drizzling over noodles
Peanut Dressing:
1/2 cup toasted sesame oil, or olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
3/4 cup of peanut butter
1/3 cup of low sodium soy sauce
3 tablespoons honey
3 tablespoons of seasoned rice vinegar
2 tablespoons of Sriracha or hot sauce
Kosher salt, and pepper
1 cup sliced scallions
1/2 cup chopped roasted peanuts
Directions
Bring a large pot of boiling water to a boil over high heat with the salt. Cook the somen noodles until tender, 2-3 minutes. Reserve 1/4 cup of the pasta water. Drain and run the noodles under cold water, drizzle with the sesame oil so they don't stick together. Set aside.
For the peanut dressing: Put the sesame oil, garlic, ginger, peanut butter, soy sauce, honey, rice vinegar, Sriracha, salt, and pepper in a blender. Blend until smooth. Pour onto the noodles until coated. Top with scallions and roasted chopped peanuts. Bon Appetite!
Naan Pizza
On Friday night, I was very tired from an exhausting day at school. I still had to make dinner, so I decided to go on "Easy Street". I decided to take leftover naan from making chicken masala, and turn it into a pizza. It turned out to be delicious!
Naan Pizza
Serves 4
4 slices of homemade plain naan, or store bought naan ( I recommend Wegmans)
1/2 cup roasted red peppers
1/2 cup feta
1/2 cup ricotta
1/2 cup of blended cheese
4 teaspoons of oregano
2 tablespoons of garlic
Salt and pepper
2 teaspoons chives
1/4 cup of parmesan
Preheat the oven to 400degrees.
Defrost the naan. For one pizza, put the ricotta in a bowl and add half the oregano, salt, pepper, half of chives, half of garlic, 1/4 cup of parmesan and stir,
Next, dice the roasted red peppers, and make sure to get the seeds out!
After that, put feta on the other pizza and top with the roasted red peppers, the rest of oregano, and some more garlic.
Put the blend of cheese on the other pizza, just to cover the bottom of it. Spoon the ricotta on top, and sprinkle the rest of the garlic on top and finish with olive oil. Put the pizza in the oven and bake until everything get ooey and gooey and delicious! Enjoy!
I recommend trying different kinds of pizzas! Be creative! Try buffalo chicken, margarita, hawaiian pizza, etc.
Naan Pizza
Serves 4
4 slices of homemade plain naan, or store bought naan ( I recommend Wegmans)
1/2 cup roasted red peppers
1/2 cup feta
1/2 cup ricotta
1/2 cup of blended cheese
4 teaspoons of oregano
2 tablespoons of garlic
Salt and pepper
2 teaspoons chives
1/4 cup of parmesan
Preheat the oven to 400degrees.
Defrost the naan. For one pizza, put the ricotta in a bowl and add half the oregano, salt, pepper, half of chives, half of garlic, 1/4 cup of parmesan and stir,
Next, dice the roasted red peppers, and make sure to get the seeds out!
After that, put feta on the other pizza and top with the roasted red peppers, the rest of oregano, and some more garlic.
Put the blend of cheese on the other pizza, just to cover the bottom of it. Spoon the ricotta on top, and sprinkle the rest of the garlic on top and finish with olive oil. Put the pizza in the oven and bake until everything get ooey and gooey and delicious! Enjoy!
I recommend trying different kinds of pizzas! Be creative! Try buffalo chicken, margarita, hawaiian pizza, etc.
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