Spinach Salad with Grilled Vegetables and Fruit

Sep 30, 2009

There's something about grilling vegetables that I love. The sizzling sound is music to my ears and those grill marks are pleasing to the eyes to let me know they have caramelized to sweetness. I stopped by Real Produce in San Jose which is a fabulous organic produce store on my way home and I bought a lot of fresh vegetables and fruits. For tonight's dinner, I thought I'd make something healthy and delicious with a spinach salad with grilled vegetables and fruit. I decided to grill corn which by the way only cost $1 for 8 of them, zucchini, nectarine, green bell pepper, tomatoes, shitake mushrooms, nestled on a bed of spinach, and to top it off with a hard boil egg. In preparation for the grill, I sprayed olive oil on the vegetables so it won't stick to the grill and sprinkled it with garlic salt for flavor. As for the nectarine, I sprayed a little olive oil. For the dressing, I simply used a balsamic vinaigrette that I whipped together with extra virgin olive oil, balsamic vinegar, minced garlic, and seasonings.

Weekend Garage Sale

Sep 28, 2009

A person's junk is somebody's treasures. My friends decided to do a garage sale this weekend at her mom's house to get rid of stuff that had been accumulated over the years and I agreed to help out. I didn't have any junk to sell but was simply there for the support and spend quality time with friends. When I arrived there was a crowd of people browsing like a sale at a department store. As the sun peaked at close to noon, the sun was was blazing and we were hot and hungry. I couldn't change the heat but I whipped something up to feed everyone. I made spaghetti with vegetables in a sesame teriyaki sauce. It was a hit and we had energy to sell some more. When 1 o'clock rolled around there were more sellers than buyers and we took that as a soon to pack up and call it a day. The garage sale was a hit and it was a lot of fun at the same time. After it was all over we went inside to enjoy the coldness of the AC and enjoy Mrs. Kim's Korean cold noodle soup which was quite refreshing followed by a nap on the couch.

Mint Chocolate Chip Brownie Ice Cream

Sep 25, 2009

On a hot day, I enjoy a few scoops of ice cream especially mint chocolate chip. The mint is so refreshing that it cools the entire body. To give it a kick, I thought I'd add brownies that I made the day before.

Ingredients:
1 cup of buttermilk
1 cup of whipping cream
1 cup of half and half
1/8 tsp of salt
1/2 cup of sugar
1/2 cup of chocolate chip
1/4 ts pf green food coloring
3/4 cup of brownie, chopped
1/2 ts of peppermint extract

Directions:
Combine milk, sugar, and salt in sauce pan, and simmer. Stir in half and half, whipping cream, peppermint extract, and food coloring. Let it cool for 2 hours or over night.
Pour mixture into ice cream maker and freeze according to manufacture's instructions.
After 15 - 20 minutes, add chocolate chips, and brownies into the mixing feeder.
Makes 1 quart

Chicken Afritada

Sep 24, 2009

I was browsing the Filipino aisle at the Asian Market and saw one of those packet mix of Menudo/Afritada and I said to myself I can make that from scratch. I'm not a big fan of those mixes it has a lot of sodium and preservatives, just read the ingredients. I sometimes wonder why people buy those, I guess it's for convenience. When I was young, I used to make Afritada whenever I can. It's really simple to make and you can use any kind of meet you like such as beef, chicken, or pork. My mom used to make it with pineapple and it was delicious. For tonight's menu, Chicken Afritada.


Ingredients:
1 whole chicken, cut into pieces
3 cups of tomatoes, diced
3 carrots, cut diagnally
3 cloves of garlic, chopped
3 medium potatoes, peeled and quartered
1 bell pepper, seeded and sliced
1/2 medium onion, diced
1/4 cup of raisin
1 can of tomato sauce (10 oz)
4 tbs of vegetable oil
salt and pepper to taste

Directions:
Saute garlic and onions in oil and cook until soft. Season chicken with salt and pepper. Add chicken to the pot and cook until golden.
Add tomatoes and tomato sauce. Increase heat to high until it reaches a boil and decrease heat to low to simmer until the chicken is tender.
Add potatoes and cook until tender but firm, add carrots and cook until tender but firm, then add bell pepper and raisin. Simmer until all vegetables are fork tender.

Kangkong with sauteed tomatoes and shrimp paste

Sep 23, 2009

It's been a while since I had Kangkong and I was missing it. Kangkong has been one of my favorite greens since I was young. My "green thumb" dad used to grow Kangkong in the backyard and we would eat it all the time with a little bagoong (anchovy sauce) and lemon. It's a bit strange but it was really good. I was one of those kids that actually ate their vegetables and I loved it. It was just fun to see a tiny seedling grow into something edible and to know that you helped by watering it and giving it a little tlc. The last time I had Kangkong was a few months ago at a Malaysian restaurant in Cupertino called Layang Layang. It was salty, bitter, spicy, and incredibly delicious. For tonight's dinner, I made my own version with tomatoes and shrimp paste sauce. My house stinks from the pungent shrimp paste but well worth it.

Ingredients:
1 lb of Kangkong, cut into quarters
2 tbs of shrimp paste
1 beefsteak tomato, seeded and diced
3 cloves of garlic, minced
1 shallots, chopped
1 tbs of vegetable oil
3 thai chili peppers, seeded and sliced
1 tsp of sugar

Directions:
Heat oil on wok or pan, saute garlic, shallots, and 1 tbs of shrimp paste, and cook until it has turned a few shades darker, then add sugar.
Add kangkong and saute until wilted. Set aside
Add 2 tsp of oil to wok, saute shrimp paste, tomatoes, and chili peppers.
Place kangkong on serving plate, and pour tomato sauce on top.

Banh Xeo - Vietnamese Crepes

Sep 19, 2009

I'm a huge fan Anthony Bourdain and I was inspired to make Banh Xeo when I watched one of of the episodes where he visited Vietnam. In that episode he ate this crepe filled with all kinds of goodies called Banh Xeo. It's the Vietnamese version of a French Crepe which is filled with shrimp, pork, bean sprouts accompanied with an array of fresh vegetables. They showed a glimpse of how they cooked it and it looked like something I can do. I ask my good friend, Chau how she makes it and she said rice flour, coconut milk, water for the batter, and add whatever filling I like. Her mom uses squid, pork, and shrimp which sounded mouthwatering. So today, I thought I'd give it a shot. I made a trip to the Asian market and bought all the ingredients. Making this version of crepe was different from making the french crepes that I'm used to. I think the coconut milk threw me off a little bit with it's thickness and coconut flavor but it gave it a new dimension of flavor as well as adding curry in the batter. I made the first batch of crepes which came out too thick like a pancake. The second batch came out thin like crepe batter and I knew I was going in the right direction but mine was still far from what Bourdain had in Vietnam. I took a snap shot of the final version but I think I'll have to ask my friend to teach me to cook it the right way. I'll post the recipe once I get it right and post it on the blog.

If have you have a good recipe or a good technique of making Ban Xeo, do share. I'd love to hear from you.

Grilled Pizza

Sep 18, 2009

I didn't think it was possible to grill pizzas on the gas grill but you can. This was my first time grilling pizzas and it was very exciting. I was nervous at first, anticipating that the dough might stick to the grill and imagining the mess that I'd have to clean up. I was ecstatic when it didn't do that, the bread turned out crispy, smoky, and delicious. Just make sure that the grill is hot before placing it on the grill then turn the heat low to prevent it from burning. For the toppings, just use whatever ingredient you desire. That's the good thing about making your own pizza is being creative. I made 2 versions, one veggie with grilled vegetables of zucchini, bell pepper, tomatoes, and broccoli and the other meaty with peperoni and italian sausage.

Pizza dough:
check out my basic dough recipe here or purchase ready made dough from Trader Joe's or your at any grocery store

Toppings:
zucchini, tomatoes, bell pepper, broccoli, peperoni, italian sausage, mozzarella cheese
*Whatever you desire

Sauce:
Pesto
Tomato
I start by shaping my dough to the desired shape which for me turned out to be rectangle than a circle. Who says pizza has to be round, right? I still have yet to master the art of shaping a circle. For the veggie topping, I decided to use grilled vegetables since I was already using the grill. I take a zucchini and slice it diagonally or whatever shape will like at approximately 1/8", then I take a whole red bell pepper and grill it until it softens and then I julienne it. As for the broccoli, they're a little bit harder to cook on the grill directly so I take tin foil and loosely wrap them and let them steam on the grill. For the sauce, I decided to use pesto instead of tomato sauce.

For the meaty pizza, I went with peperoni and Italian sausage with Mozzarella cheese. Cook the sausage ahead of time according to the directions and set them aside until you're ready to use them. For the sauce, I just used basic ready made marinara sauce since I didn't have time to make it.

Grilling the dough
Cooking the dough is very simple, brush the dough with olive oil on both sides, and poke holes with a fork. Place the dough on the grill and cook for 3 minutes on each side. Once the dough is done, quickly add your sauce and toppings, and cook for a few more minutes. Make sure to check the bottom of the dough to prevent it from burning.

Grilling pizzas was extremely fun and simple to do. I hope you have fun making your own grilled pizzas as I did.

Basic Pizza Dough Recipe

Sep 17, 2009

I've never made dough before and I was a bit scared since I've never worked with yeast. The only memory that I had of making dough/bread was positive and I'm not sure why it's taken me this long to make it. I was in elementary school and we were studying the California Gold Rush which brought Sourdough Bread to San Francisco. My teacher thought it would be a good idea to show how bread was made and we'd eat the final product afterwards. The Sourdough bread was delicious and it still remains one of my favorite breads. Out of the blue, I wanted to conquer my fear and make it. I bought yeast a few weeks ago and there it sat on my kitchen counter waiting for it to be used. After surfing the Internet and watching YouTube demos I decided to just give it a try. The recipe below is what I come up with that worked with what I was looking for to make my pizza. I was extremely surprised how easy it was and even shocked that I waited this long to make my own dough. I had a blast and I can't wait to make more. The good thing about making your own pizza dough is knowing what you've put in there and knowing that it's fresh. If you don't use all of the dough, just divide it up, put it in a zip lock bag, and freeze it. When you do need it, just thaw it the refrigerator, and use it. Enjoy!
Ingredients:
1 cup of warm water
1 packet of dry active yeast
4 cups of unbleached flour
2 tsp of salt
2 tsp of sugar
2 tsp of dried Italian seasoning
extra water and flour
Directions:
1. Combine warm water and active yeast in a glass cup. Let the mixture sit for 5-10 minutes until it starts to form bubbles.
2. In a bowl, stir flour, salt, sugar, Italian seasoning, and yeast using a large metal spoon. Stir until the dough forms a firmed ball and smooth to the touch. Add water or flour if the dough is too dry or too wet. The dough should be smooth and firm to where it can easily be handled.
3. Sprinkle flour on a wooden board or kitchen counter. Place the dough and knead the dough further until smooth and elastic, approximately 5 minutes. Shape the dough to a round ball
4. Place the dough in a greased bowl and cover it with a plastic wrap, plastic bag, or moist towel. . Let the dough rest and rise for 2-3 hours.
5. After the dough has risen, take it out of the bowl, and knead it again on a floured surface for 5 minutes. Let the dough rise the second time for 1-2 hours.
6. Flour board or counter surface and using a rolling pin stretch and shape the dough to the desired shape, or using your hands and fingers.
7. Place the dough on greased pan, and brush the dough with olive oil . Poke the dough with a form to prevent air bubbles from forming.

yogurt with honey, almonds, and banana

Sep 15, 2009

I was feeling a little ambitious at the store when I saw yogurt on sale. I was thinking of making frozen yogurt like those frozen yogurt shops that are popping everywhere at every corner. The idea of making frozen yogurt in the ice cream maker was there but the follow through wasn't. In my refrigerator sits a 32 oz of plain yogurt. As the expiration date nears, I knew I had to use it or throw it away. I'm not a huge fan of plain yogurt, I prefer those fruity yogurts like pineapple or peach. I decided to drizzle on honey for sweetness, almonds for the crunch, and a banana. It was quite tasty and healthy. It has become my favorite favorite snack or breakfast. I just add any fruit that's available. I also added cheerios one time and it came out surprisingly good with the fruit. Try it and let me know what you think

Filet Mignon with Grilled Vegetables for $12

Sep 14, 2009

I was at the grocery store browsing the meat aisle and came upon across Fillet Mignons on sale for only $9.99/lb. What a steal! Whenever I order Filet Mignons at a restaurant, they're usually around $30-$40 bucks depending where you go. Without hesitation, they came home with me. These would be good with the organic vegetables I just bought at the farmer's market. Tonight's menu: Filet Mignon with Grilled Vegetables for approximately $12. I love to eat out but I love saving $$ even more.

Ingredients:
2 filet mignons
1 large zucchini
1 red bell pepper, sliced lengthwise 1/4"
1 tbs of olive oil
1/2 cup of teriyaki sauce
1 tbs of sugar
1 tsp of oregano
1 tsp of chili powder
salt and pepper to taste
zip lock bag

Directions:
In a zip lock bag, combine teriyaki, sugar, oregano, chili powder, salt and pepper. Stir mixture until sugar has dissolved. Add Filet Mignons. Marinate for at least 4 hours or longer
Preheat grill, make sure it is sizzling hot
Slice Zucchini, brush with olive oil and sprinkle with salt and pepper on both sides
Place bell pepper on grill, and cook until the skin turns black. Once black, place in a zip lock bag and let it sweat for 5 minutes until the skin easily peels.
Grill zucchini for 2 minutes on each side until fork tender
Grill Filet Mignon for 3-4 minutes on each side until desired doneness
Let the Filet Mignon rest for 7-8 minutes before serving

Pork Spare Ribs

Sep 12, 2009

When you're older it's nice to come home and eat foods that you grew up with. You just appreciate life and family more...even when it's not your own family. My friend Chau invited me to her parents' house which is only a few minutes away from my place. She was visiting her folks and she invited me to eat with them. I couldn't 't turn down Vietnamese food. For lunch, it was Pork Spare Ribs marinated with Vietnamese flavors of fish sauce and spices...my friend didn't know what it was and I didn't care at that point when I was munching away. A few days later, I was craving the ribs and I made my own version. Since I am a huge fan of brining, I start by brining the meat to give it more flavor and it also makes the meat super tender. The rice wine vinegar adds sweetness and tenderizes the meat.


Ingredients:
5 lbs of pork spare ribs

Brine
5 cups of water
6 tbs of salt
6 tbs sugar
6 tbs allspice berries
6 tbs peppercorns
5 clovesf of garlic
1 cup of rice wine vinegar
zip lock bag

Spice Rub
1/4 cup of brown sugar
1/4 cup of paprika
1/8 cup of chili powder
6 tbs of cayenne powder
4 tbs of salt
5 tbs of dried chili pepper seeds

Glaze
1/2 cup of bbq sauce
1/4 cup of apricot marmalade

Directions:
In a zip lock bag, combine the brine mixture. Add the meat and let it brine for at least 8 hours or overnight. The longer the better.
Pre-heat oven to 275 degrees
With a paper towel, pat the meat to absorb excess brine. Rub the spice mixture to the ribs.
Place the meat in a baking dish and cook for 2 hours or until the meat is tender.

Happy Birthday Dad!

Sep 8, 2009

There's nothing like celebrating my Dad's birthday at my parents' house that I grew up in. So much fond memories there and of course the great food that was eaten there. I can still remember when I first made my adobo when I was just 9 years old. It was summer break, hot and nothing to do. I insisted that I make something with my cousins who were living there at the time, I wanted to make something simple so I decided I was going to make adobo. My cousins watched over me to make sure I didn't burn the place down, and guided me step by step from start to finish. I've shadowed many people so many times that it felt I've made it 50 times already. That's when I learned that I can turn things into something edible and delicious. For dinner we had pancit palabok, bbq pork belly, bbq oysters, shanghai lumpia, beef mechado, and korean bbq.
My brother loves pork belly and barbecuing it is his thing. He's a foodie like me which I never knew and it's great to swap recipes with him. I think all of us like to try anything except for my mom who's very particular at what she eats. I always say try anything once so you know what you like and what you don't like. The pork belly is to die for. It is smoky and buttery, like a very thick bacon with meat. All he did with this was salt and pepper and in it goes into the charcoal grill. For dessert, we had ube and mocha cake rolls that my mom picked up at Gold Ribbon in Milpitas.

I love New York!...Steaks that is

Sep 6, 2009

I love New York!...Steak that is. As you probably know, I love meat! The New York would have to be my all time favorite cuts of meat as it has the perfect marbling adding a lot of flavor. It is also tender, juicy, and just the right size. Chef T has perfected the art of grilling and I can't seem to eat steak anywhere else but home. The marinade he makes is sweet with a touch of spice. It's just delicious. As I'm learning to grill, the trick or important part as he explains is pre-heating the grill for 5-8 minutes. This willl determine whether or not you'll have the grill marks, which I love. When you hear the sizzling sound is when you know you have the right temperature. Nothing could be better to end the day with a nice juicy steak with a glass of wine. Happy Labor Day!

Ingredients:
2 New York Steaks
2 cups of teriyaki sauce
2 tbs of brown sugar
1 cloves of garlic, chopped
1 tsp of cayenne pepper
1 tsp of dried oregano
1 tsp of Lawry's seasoned salt
1 tsp of pepper

Directions:
Combine all ingredients and place in zip locked bag, marinate meat for 4-6 hour or over night.
Preheat grill for high heat. Place meat on hot grill and cook 5-6 minutes on each side. Let the meat rest for at least 10 minutes before cutting.

Tortilla Pesto Pizza

Sep 1, 2009

I love pizza. It's one of my all time favorite food that I can't live without and can't go without for a long time. When I don't like picking up the phone or getting dolled up to get some, I make my own. Since I'm not very comfortable making my own dough, I use flour tortillas or flat bread and add whatever I want. Tonight, I was craving pesto and tomatoes, and since I didn't have mozzarella, I used feta instead. Pizza is so versatile and that's why I love love love it.

Ingredients:
4 flour tortillas or corn tortillas
1/4 cup of pesto
2 beef steak tomatoes, sliced
1/4 cup of herbed feta cheese or plain feta

Directions:
1. Preheat oven to 350 degrees
2. Spread pesto on each tortillas evenly
3. Top with tomatoes
4. Sprinkle feta cheese
5. Cook in the oven for 5 minutes or until tortilla is crisp
Place in oven and cook for 5 minutes