Monday, October 31, 2011
Thursday, July 28, 2011
It is the Summer Season here, lots of people doing BBQ at home or at the park. Sure enough have some leftovers. I had BBQ leftovers the other day from Gregg's birthday party. Close to 50 guests came and I made BBQ ribs, BBQ chicken, roasted potatoes, grilled lettuce, peppers, mushrooms, corn and broccoli. Just yesterday, a friend of mine gave us some fresh eggs from their chickens. Well, that plays in my head, the fantastic BBQ Scrap Omelet. The leftover BBQ stuffs have to be diced and add some peas into the omelet. Gosh, it was GOOD!
Monday, June 27, 2011
1 3/4 cups AP Flour
1/2 teaspoon salt
1/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 cup Brown sugar
1/4 cup Granulated sugar
3/4 cup Vegetable oil
1 1/4 cup Zuchini shredded
1 teaspoon Vanilla
1. Mix well the dry ingredients in a medium size bowl with a hand whisker. Put aside.
2. Mix well the wet ingredients and sugar together in a bigger size bowl with your hand (much easier).
3. Pour the mixed dry ingredients to the wet ingredients (thats why need a bigger bowl) and stir with hands until well mixed (maybe few seconds). You know, always dont overmixed or overstired.
4. Spray pam on the muffins tray (any size you want), pre-heat the oven at 375 F (to be exact).
5. Put the mixture in the muffins tray about 3/4 full so that they have room to puff up when baked.
6. Bake about 15 min or test with your finger, when it is bouncy a little on the top of the muffins, it should be done. Always taste better when little undercook, so that it will be moist and yummy.
Wednesday, April 6, 2011
Wow, this is the blast! I always think of avocado and crab meat is a good combination. In fact, I came up with this wonderful delicio crab cake recipe. Dont be surprise with lots of ingredients in it.
I have lots of leftover bread in my fridge and freezer. Of cos, people will automatically think of making bread pudding or croutons. But I am making lasagna! I have tomato sauce made last time in my freezer and I remembered watching a food channel, I think is Chef Lydia, she used bread instead of pasta to make it. It is so easy and taste quite good, compare to the traditional pasta lasagna. Also using Mozarella cheese is no brainer too. Of cos, parmesan taste better but since you have leftover, why not using it.
Wednesday, March 9, 2011
I got a big banana squash and a big round squash which has a very thick skin from a dear friend. First I cut the banana squash, it looks like butternut squash. So easy to prepare, peeled and took the seeds out and cut them into chunks. Lay them onto sheet pan, mixed with olive oil. Then the other round squash, size like a bowling ball, has very thick skin. Well, to let your imagination goes wild, the skin is hard and thick like an ostrich egg. I could not peel them, so I used a cliver to crack it open and then chopped into big pieces as you seen in this picture. Also mix those pieces with olive oil. Put into the oven at 400 F until soft and brown little, say about 35-45 min. For these cooked squash, I put them into few small ziploc bags, place them in the freezer for future used. See, I dont put salt, because I can use them in future either for savory or dessert. Enjoy the squash time and if you want to make a nice roasted squash with your steak, just pull out the squash from the freezer, reheat them either in the microwave or oven, add salt and pepper and served. Better with thyme if you can add that.
Thursday, January 20, 2011
Have you ever made your own crouton before? This is what I made. I had ciabata bread in the freezer for months. I decided to use it before it had frost bite like ice aged dinosaur years. I cut the ciabata into cube size, put it on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper. Lastly, add some fresh or ground thyme. Toss it around before putting them in the oven at 350 Celcius for about 15 min. Of cos, you have to check it at the 8th min, before its get too brown. Up to your taste.
About the salad, I love to add carmelised red onions in it. I add white zinfandel to the red onion while sauteeing. Let it simmer until the onions turned into bright pinkish red. Add salt and pepper a little. Lastly, add to your lettuce or any other mixed greens, add in your favourite balsamic vinegar and then salt and pepper to taste. Gosh, it is so good..... add some oranges and citrus section if you want.