Sunday, October 24, 2010
Dish 1: Shrimp linguine (or any pasta in your pantry) with Herbed White Wine Sauce:
Key to this dish is to get shelled in frozen shrimp (any size, but of course like anything else, bigger better:)
Do not thaw out shrimp during preparation, keep frozen. Let the shrimp+shell and whatever frozen liquid in the bag thaw while in the pot, hence the juice creates the yummy seafood broth like you've been collecting stinky shrimp shells and clam shells forever!
1 box / lb linguine or any type of your favorite pasta
1 box of standard frozen spinach (daily dose of vege is important!)
1 head of garlic (yes the entire head), minced
~1 lb of frozen shrimp (or more if its super cheap), the one i used was 24-26 count large shrimp
1 C any cheap or open bottle of white wine, mine was an opened bottle from a party from the previous night.
1/2 to 1 C of chicken broth (or water if you don't have it in hand)
Salt and pepper to taste (you will need a lot, don't be shy, it is afterall, a whole freaking pound of pasta!)
Dash of chili flakes (optional)
Chives and parsley (as much or as little depending on what you like)
~1/2 tbs Sugar (as with any of my cooking, you always need sugar to balance out your flavors!)
Butter >>> totally optional, but can't hurt the pallete
As standard pasta dish, boil your pasta the way you like it or base on the box directions. It is important to have it Al dente as we want to pasta to finish cooking in the superscrumptious seafood "broth" and soak up all the flavors.
In a separate pot, pour a few tbsp of your favorite olive oil or vege oil and sautee a couple minutes the entire head of garlic. Before garlic starts to brown, add in your frozen shrimp and the "juices" in the frozen packet. It will take over 5 minutes for your frozen shrimp to thaw out, so stir on occasion to keep it moving in the pot. Add in the spinach (semi thawed / drained) and start layering the flavor with a couple pinches of salt and pepper. As the shrimps are getting semi cooked (based on turning red), add in your wine and broth and let simmer for another 6 minutes or so. Add in your sugar and taste your sauce, add more salt, pepper, or sugar if desire. Remember, you are adding a whole pound of pasta into this sauce, so its ok if its on the salty side! Add in your pasta, and let it sit in your sauce to simmer, stir and mix well. You can always add more broth if things are cooking too fast and liquid is low in the pot. Add in your herbs, and or butter for a final touch. This dish is best overnight as the pasta is soaking up the delicious seafood flavor.
(this dish takes less than 3 minutes to prepare >> mincing garlic, and less than 20 minutes to finish cooking. Boiling the pasta doesn't count, as you just throw the pasta in the pot, and go do whatever you like, and only 1 pot to cleanup!).
Roasted Rosemarry Buttnernut Squash Lasagna (Can't you tell i am in Autumn mode, Full swing!)
This recipe can be for 1 side dish, or as a main course lasagna. And did i say this dish lasted me 5 days, eating it 2X a day!! Great dish for entertaining guests and is super hearty! Thanks for the inspiration Mrs. MAS!
Roasted Rosemarry Butternut Squash (this can be your individual side dish, served as is or mashed)
1 butternut squash
1 tsp dried rosemarry (crumble them before you sprinkle)
1 tbs brown sugar
Salt and pepper to taste
and of course, olive oil
Quarter your butternut squash as shown in picture below, coat with just a little olive oil, salt and pepper and rosemarry. Cover with foil and roast i oven at 350 deg C for about 40 minutes or until fork tender. If you are serving this as is, then sprinkle some brown sugar and continue baking uncovered for another 10 minutes, ready to serve. For my purpose, i scooped out my squash, mash them (to as fine or as bite size as you like for your lasagna) and then incorporate my brown sugar. This can be served again as is for a side dish >>> mashed roasted butternut squash. I will be using it as my lasagna layer.
Ingredients for lasagna:
1 box lasagna noodles
1-2 tsp butter (for rue / bechemel)
1 tbs flour
1/4 to 1/3 C milk
3/4 to 1 C of ricotta cheese (you could go low or nonfat as i do not find any taste difference between low and regular cheese)
1 box of frozen spinach
a pinch of nutmeg
Liberal amount of salt and pepper
About 1 C of your favorite red pasta sauce (or you can make your own sauce)
shredded mozzarella cheese for topping (optional)
Boil 1 box of lasagna noodles per box instruction, in salted water. In a medium size sauce pot, add in olive oil sautee the shallots until translucent, push aside and add a couple pats of butter, and flour. Stir for a minute and add in a couple rounds of milk. This will be our quick and easy bechemel sauce. Add in your spinach, salt and pepper, nutmeg and continue stirring. If it is getting too dry from the rue, add a few more rounds of milk. You need to liberally salt and pepper this as this is your flavor layers in between your plain noodles. How much salt and pepper you ask, man i tell you if you want to attempt to learn to cook, you gotta taste your food and add or subtract during the cooking process. Everybody's taste pellet is different. Dare to try your food, stick your fingers in and pick out your food and taste it. Need more salt, add some more. Too salty, remember, its a pasta dish, it will be blended out eventually, but for real too salty, add broth, water, and in our case, milk. Ok enough rambling about salt and pepper. Turn off heat, and add in your ricotta cheese and slowly incorporate by stirring.
Now you are ready to assemble your lasagna. On your casserole dish, coat your pasta sauce at the bottom and place your noodles on top (about 4 noodles per layer, if you are using the same size casserole dish as i am). Evenly spread a layer of your spinach/ricotta layer on the noodle, and place 4 more noodles on top of this. Spread some red sauce on the noodle, and now place your mashed roasted squash on this layer (you can layer them liberally and make it a freaking hearty meal!). Place another layer of noodle above this, do the sauce, spinach/ricotta and noodle layer again. Just keep repeating until you finish everything or your casserole can no longer hold its weight. The final layer should be just the noodle, and sauce above it. Sprinkle shredded mozzarella on this top layer (optional), or just leave as is with the sauce as the final topping. Cover with foil tightly and bake for 40 minutes, and the result is just super super..gratification... its ...how do i say...super favoloso in Italian!!! Enjoy!!
Saturday, October 23, 2010
Greetings from the Land of Vikings-
Fall is all about warm comfort food, preparing us for the winter to come. This fall the Chan sisters will feature a variety of pumpkin and squash recipes ranging from soup, main course, to desserts. We hope y'all will enjoy.
I usually make my acorn squash by just roasting them in butter and brown sugar and serves as a side dish. However, this time I decided to do something different by making a soup dish. This dish will definitely open your taste pallet!
- 5 strips of bacon (any kind on sale)
- 3-3.5lb acorn squash
- 1 onion, chopped
- olive oil
- 4-5 cloves of garlic (skin on)
- 2 stalks of celery, chopped
- 1 golden delicious apple (or any on sale), cored and roughly chopped
- 1 cup chicken broth
- 1/4 cup evaporated milk
- 1T curry powder
- 2T brown sugar (for roasting), another 2T for mixing into soup
- a big pinch of cayenne
- a big pinch of cumin
- salt and pepper to taste
- Scallion for garnish
Roasting of Squash
- Preheat oven to 425F
- Halve squash and brush both sides with a mixture of olive oil, a little salt, and brown sugar
- Place squash cup side down and roast for 50 min
- Let squash cool until can be handled by hands
- Remove charred squash skin
- Roughly chop squash into pieces
- Then add curry powder, cayenne, cumin, salt and pepper
- Add squash into the pot and stir thoroughly
- Transfer squash mixture into blender and puree it
- In the same medium pot, heat 1 cup of chicken broth
- Transfer the squash puree back into the warm broth and mix
- Just before boiling, add evaporated milk (boiling of soup will curdle the milk)
- Serve immediately with crumbled crispy bacon and chopped scallions
Anyways, I decided to make these cookies because I was busy at work and did not get the chance to get booze. Knowing that other people were going to get those, I thought why not make cookies!!! Nobody would turn down a cookie offer!
I also brought an extra batch to lab meeting the next day and was a huge hit.
This recipe is from the Pillsbury Baking book that I inherited from my b'more sista
This recipe yields 3 1/2 dozen buttery, soft cookies
- 1/2 cup sugar
- 1 cup margarine or butter, softened (I used butter)
- 1 t vanilla
- 2 egg yolks
- 2 1/4 cups all purpose flour
- 1 t baking powder
- 1/4 cup (or more depending how deep the prints are) apricot preserve (or any jam you prefer)
- In a bowl, combine and beat sugar, butter, vanilla and egg yolks until light and fluffy
- Gradually add flour and baking powder; mix well
- Cover with saran wrap and refrigerate for ~15- 30 min
- Line baking sheet with parchment paper
- Shape dough into 1-inch balls and with thumb, make imprint in center of each cookie
- Bake at 350F for ~11min or until the edges turn brown
- Microwave apricot preserve for ~15 seconds so that it is easier to spoon it into each baked thumbprint.
- Let cool
Friday, October 22, 2010
Healthy Pumpkin Muffins (sorry i can't think of any more attractive name to call it)
Alright, with this version, the blue font will be for the healthy conscious peeps, and the red will be for the ones with sweet tooth.
2 C flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1 stick unsalted butter, softened
1/2 C brown sugar or 1/2 C brown sugar and 1/2C white sugar
2 large eggs
1 to 1 1/2 C pumpkin puree (peer review quoted as not enough pumpkin flavor when i used 1 C, so its ok to go as high as 1 1/2C)
1/4 C milk
a pinch of salt
Pre-heat oven at 400 degF. Mix well dry ingredients flour, baking powder,cinnamon, ginger and salt. In a separate bowl, cream softened butter, then add in sugar and eggs one at a time. Beat until all is incorporated. Slowly fold in the pumpkin puree into the mixture and pour in the milk. Lastly, add in all the dry ingredients, mix well or blend with mixer until it is in batter consistency.
Divide the batter into 12-hole muffin pan that is lined with paper cups (for easy cleanup purpose), since i am so lazy washing my muffin pan. It is ok if it looks overflowing>>> this creates muffin tops!
Bake for about 25 minutes or test with a clean knife, insert into the middle of the muffin and see if it comes out clean.
This second recipe was inspired by TKM who called me up and ask if i have any muffin recipes that contains ooey gooey surprise filling inside. I tested this one out, and it turns out to be surprisingly, a success! Peer reviewed by lab people also, and feedbacks were positive. I am also providing a healthy (in blue) and a "normal" (in red) measurements for some selective ingredients.
Chocolate Muffin with Surprise Ooey Gooey Cream Cheese Filling
The next recipe is one of the most versatile recipe for autumn, especially after an apple picking trip with your family, and you don't know why in the world you picked 20 lbs of apples!?!! Here's one scenario on how to get rid of all the apples your 3 year old picked:
A spin off of the traditional apple crumble, do this individually on a ramekin to make it a custom size dessert for anytime of the day.
Sunday, October 10, 2010
On the menu: (bear in mind our thanksgiving meals are never traditional to start with, heck, the family is not even a traditional family)...French onion soup (this was a failure, viking's sista's recipe, so we will not even mention this until it has been revised), home made garlic bread (this too was over salted, will need revision), oven roasted spare ribs (too cold for outside grilling, but equally super delicious), lemmongrass chicken satay with peanut sauce, curried summer squash and corn pie, roasted vege (for recipe see previous post) and for dessert, spiced apples cream cheese brulee with vanilla ice cream. OMG blogging this at midnight just makes me hungrier....this is impossible!
Appetizer: Satay and French Onion Soup
Chicken (or beef) Satay with Peanut Sauce:
1.5 lbs or so Boneless Chicken thighs or breast, depending on your preference for the meat type
2 stalks of fresh lemon grass
1 bulb of garlic
1 inch of fresh ginger
3 or more thai chili or serano or whatever spicy pepper of your choice, amount to be added to your personal taste
1 tsp tumeric powder
2 tbsp fish sauce
3 tbsp soy sauce
1 tbsp sugar
1 tsp coriander and cumin each (these are optional)
Everything else, you must have the ingredients, otherwise the taste, man it just wouldn't be satay!
Rough chop whatever that needs to be processed, ie. shallots, garlic, lemongrass etc, and throw everything in the food processor. If you don't know by now, i try not to use a lot of oil in my cooking, hence we get be stay to be skinny bitches! But we substitute fats with powerful flavors...KAPOW! so, if your food processor is not spinning due to the lack of liquid, you can add some oil to it, or just substitute with some more soy or fish sauce, or just add a little broth or water to it to get the motor going.
slice your chicken in strips, and marinate the blended spice with your meat for 2 hours or longer. Safe about 1/4 of the blended marinade for the peanut sauce later on. Skewer your meat and throw them on the grill. I did mine in the oven, standard, 375 for bout 20 minutes. Voila, super yummy appetizer. Serve it with or without peanut sauce, its equally yummy.
Warm up a small skillet or sauce pot with a little oil, and sautee the leftover blended spice for a few minutes, add some stock (less than 1/4 cup) into the mixture, and proceed to add a couple tablespoon (heapsfull) of chunky peanut butter into the mixture, and continue to heat it until thickens. Add sugar to balance the saltiness out, and add some more spicy chili flakes if you want. The sauce will look watery and running while boiling and warm, but when it cools, trust me, it will thicken up.
French Onion Soup:
For the most part, this recipe needs a little bit more tweaking, but we have much hope for improvements, so wait for take 2 of this recipe (the error here is that we overdid our Guinness stout...yup..lesson learned.more is not better). But here's a picture of the lovely brioche and fontina cheese topping. The same with the attempt to make home made garlic bread, it was good, but tooooooooo much salt!! Will re-post once i perfect it.
ps: i even bought 6 ramekins for this occasion too. While i'm at it, i will give a shout out to Crate and Barrel, my first fancy purchase from that store. These ramekins are AWESOME! Super cheap, i thought everything from Crate and Barrel are for hoity toity people and is out of my budget, but these are 10oz and only cost $17 for 6 of them !! And if you're looking for a smaller size that fits your wallet, this one is AWESOME too:
hmmm, my first promotion / advertisement for a product, i wonder if i get any freebies or commission?
1 rack of pork ribs (good size, probably had 20 ribs).
1/2C brown sugar
a squirt of honey
1/2C BBQ sauce, any flavor (we used a mixture of honey and mesquite, yes, you can mix!)
1tbs curry powder
1 tbs dried rosemary (NOT OPTIONAL!)
1/4C sweet asian chili sauce (if you can't find it, i suppose i should say its optional)
liberal amount of garlic salt, regular salt, a lot of pepper, and some more chilli flakes in the mixture to satisfy your spice buds.
rub all things together with the meat, cook in oven at low heat at 250-300 deg for 3 hours, at least, longer is encouraged, and crank it up to 350 for the last 30 minutes, and..voila, fall of the bone meat..yummy...
i wished we had taken a classier picture of the spare ribs. What the heck, its ribs, 'spose to be messy!
Summer Squash Pie:
This is an awesome recipe for those out there that loves a one dish entree meal. Super easy to make, and goes a long way (not for me, as i eat at the equivalent of 3 men), but for you skinny models out there...this dish will go a long way.
4-6 yellow and green zucchini (depending on how fat or skinny they are)
2 cloves garlic
1 shallot or 1/2 onion
1 -2 tbsp curry powder
1 can cream corn (or regular corn, whatever thats in your pantry)
1/2 to 1 C of shreded mozzarella
Pie crust, one pair, dos, top and bottom.
Salt, pepper and sugar to taste (by now you should now that salt, pepper and sugar always go hand in hand when balancing out your pallet!)
Heat up your skillet with some oil, sautee onions and garlic (don't brown them, this is not chinese stir fry where you brown your spices, just until they turn translucent is good enough). Throw in your veges, spices, and seasoning, let them simmer and brown the zucchinis for a little while. Add in cream corn, and stir in egg to thicken up. Veges, done. Let it sit at room temp for a moment so that all liquids evaporate. Grease a square pyrex (standard size, i cant remember how many inches, see picture and you will know what i am talking about), put in bottom of the pie crust, set in the oven for 15 minutes at 350 degrees to set the bottom crust. Proceed to throw all your sauteed veges into the pyrex with bottom crust, and top it with cheese (optional). Fold in the top crust and nicely crimp the sides (or if you're me, you just randomly crimp it as you go). Oven the entire thing per pie crust's manufacturer's suggested temperature. I think it took 40 minutes for the pie go brown. You can always check your oven and see if the pie crust browned or not, you know...;)
Again, viking foodie forgot to take a picture of a nice, sliced pie to show, so this will do.
See previous post by viking foodie, pick any hardy, woodie veges like brocoli, carrots or cauliflower. Yummy as is...
Dessert: Spiced Apples cream cheese cake.
What is the start of Fall without some apple dessert?!?! and some good quality french vanilla ice cream... oh writing this just makes me hungry!!
Prepare your apples with your favourite apple crumble recipe, and here is mine:
4 gala or red delicious (sweet eating apples) i know this goes against convention, but i love the natural sweetness.
1 or 2 tart granny smith apples
3 tbs sugar
1 tsp ground cinnamon, nutmeg and ginger each
a dash of salt (remember..balancing salt and sweetness, mui importante!)
a squeeze of lemon juice, and some lemon peel if you so desire.
Mix all above, and set into your buttered / greased pyrex baking pan while preparing for the best part of the dish..the cheesecake topping!!!
1 block of cheesecake (no fat free ones please!)
1 stick or 8 tbsp butter, softened
3/4C sugar (you can go up to 1 or 1 1/4C if you are on the sweet side, 3/4C does fine for me)
1 tsp vanilla extract
1/2 C of flour
In a mixer, cream the butter and sugar. When it's nice and fluffy white, beat in the eggs, then the softened cream cheese and vanilla extract. Fold in the flour by hand. Pour this thick batter mixture onto your apple, it won't cover evenly, don't worry. The outcome will be fine. Remember to preheat your oven (i knw i should've mentioned this before hand, but you'll survive this round), and bake your apple cheesecake at 375 degrees for about 40 minutes. This is super yummy paired with vanilla ice cream, or as is. What a great recipe, if i may say so myself, for the Fall. Can you imagine, cheesecake and apple pie hybrid!?!?!
And to top of the wonderful meal, some lovely bubbles..and some aperitif supplied by the neighbor guests..no pic though.
And Voila, the spread.... Happy September Thanksgiving!!!!
Friday, October 1, 2010
Fall is finally here in MN!! The trees have all turned colors, the temperature has lowered as well...which means 6 months of winter is coming our way soon. Anyhow, I thought about making tomato soup. I love tomato soup, but often find it over priced in restaurants. Therefore, I decided to take the challenge to make this sophisticated and yet so simple to make soup when I saw the tomatoes on sale (probably the last batch from summer). I used recipes from various websites and came up with my own combination.
Ingredients: (Serves 4)
- 2.5-3 lb of roma tomatoes (or any on sale), quartered
- 2 red bell peppers, cored and quartered
- a handful of fresh basil
- olive oil
- 2 pinches of dried thyme
- 1 cup of chicken broth (or vegetable broth)
- 1/4 cup of evaporated milk
- 5 cloves of garlic skin on
Preheat oven to 425F
Arrange tomatoes, red peppers (cup side down, skin side up), and garlic on a baking sheet and drizzle olive oil and season it with liberal amount of salt and a pinch of sugar and thyme
Roast for 50-60 min until the skins are charred
Let cool for 10' or until they can be handled by hand. Peel of the charred skins of the peppers and tomatoes. squeeze garlic our of skin and throw everything into a blender together with the basil and puree them.
Heat a medium sauce pan and heat up a cup of chicken broth, add in the pureed tomato mixture and stir.
Add in evaporated milk before the soup boils, and stir (boiling will curdle the milk).
Serve soup immediately with warm crusty bread. Top soup with more basil (optional).
I just tried this recipe and brought it to a friend's party (this recipe is submitted by Amanda from food52.com http://www.food52.com/blog/1138_nectarine_slump) . And no, this is not a slump like what the title describes. This recipe is amazingly easy to make and scrumptious to the taste! I know that mascarpone can be expensive, therefore when I made this I used regular cream cheese instead, and trust me, it still taste good! Also, you can try any fruit combo you want besides nectarines.
In case y'all haven't noticed, most of our recipes have been of vegetarian, not that I am a vegetarian, just that it's easier for busy people like us to prepare, plus, I often forget to thaw my meats. I promise will be posting some meat recipes soon (when the meats are on sale hehhe!)
I made this dish because I realized I haven't used any of my Must Try Slow Roasted Tomatoes slow roasted tomatoes that I made a couple of weeks ago, and this recipe only takes 30' to whip out!
Ingredients (serve 4)
- 2 T Olive oil
- 15-20 pieces of slow roasted tomatoes
- 1 box of pasta (any kind)
- 1/2 cup of parsley, roughly chopped
- 1 t of salt
- 1 t black pepper
- 1 jar of artichoke hearts with peppers and olives + save 1/2 cup of the marinade juice (from aldi)
- 1 red onion, thinly sliced
- 5 cloves garlic, minced
Boil pasta with salted water. While boiling the pasta, start heating a skillet with olive oil.
Sautee garlic and red onions until tender, then add the slow roasted tomatatoes. Next, add in the artichoke mixtures until heated. Lastly add in the saved marinade.
Cook pasta until al dente and save 1/2 cups on pasta water. Add pasta into the artichoke sauce and mix until the pasta is fully coated, add the remaining pasta water and mix well.
Lastly add in the chopped parsley.
For y'all the tomato lovers out there please check this out. I got this recipe from a website call Food Mayhem: http://www.foodmayhem.com/2009/10/slow-roasted-tomatoes-revisited.html
Seriously, this recipe is SICK!!!! I have never tasted tomatoes soooo full of flavor before until I took the time to make this.
I must warn you first and foremost, these yummy delicious will require 2 days to prep. 1st day is seasoning the tomatoes, and the 2nd day is 3 hour of slow roasting in the oven. I made this over the weekend. These tomatoes can be stored in the fridge for a couple of weeks. You can make pasta or sandwiches with them.
greetings from the Land of Vikings-
I have always wanted to try making my own lasagna (usually I buy frozen stouffer's), finally I have collected cheap ingredients that enable me to do so. I must say, it is easy to make, but it takes a lot of time for a busy grad student like most of us scientists. This recipe is originally adapted from Giada de Laurentiis, but with my own cheap twist of course! (no cooking oil is added in this recipe) Also it took me 1 week to finish this pie ...good more my money and tummy!
- 2 T butter
- 4 t all purpose flour
- 1 1/4 cups whole milk
- a pinch of salt
- a pinch of black pepper
- a pinch of nutmeg
- 1lb ground beef (85/15)
- 1 26oz can Hunt's Zesty and Spicy spaghetti sauce (or any red sauce on sale)
- 1 onion, chopped
- 3 cloves of garlic, grated
- 1 (15oz) tub of whole milk ricotta cheese
- 2 T honey
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 egg, beaten
- 1 t salt
- 1 t black pepper
- 1 cup grated parmesan
- 1 cup shredded mozzarella
- 12 dry lasagna sheets
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Mix the ricotta, onion, garlic, spinach, 1 cup Parmesan, egg, honey, salt, and pepper in a medium bowl to blend.
Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 4 tablespoons of ricotta mixture evenly over each noodle. On top layer with another sheet of lasagna sheet, then top with meat sauce, followed by the bechamel sauce. Repeat this 2 more times to make it a 3-tier lasagna pie.
Sprinkle the mozzarella over the pie. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.