Cold Noodles

When the weather becomes hot, cold noodles are a great solution to an easy meal. I love making cold noodles because you can make it the night before. For the thicker noodle, I use Quon Yick Noodle Co's "Chinese Style Dry Noodle". For a thinner noodle, you can use soba noodles or other noodles of similar thickness.

Taiwanese Cold Noodles
Cook Time: 7-8 minutes      Prep Time: 20 min
Ingredients:
Noodles (This time I used 5 bunches of thin noodles.)
Sesame Oil
Persian Cucumbers
Bean Sprouts (Optional)
Carrots (Optional)

Sauce:
2 Tbsp sesame paste
Hot Water (1/2 cup is sufficient, you don't need to use it all)
Peanut Butter (but you can leave it out if someone has a peanut allergy)
1 Tbsp minced garlic
1 Tbsp rice vinegar
1 tsp sugar
1 tsp hot sauce

Depending on how many meals of cold noodle you wish to cook at a time or how many people you need to feed, the quantity will vary. I fill a big pot with water. Heat the water on medium or high heat. When the water begins to boil, throw in the noodles. Use chopsticks to move them around making sure they don't stick by stirring occasionally.

Instead of following the noodle package directions by reading how many minutes to boil the noodles, I grab a noodle with my chopsticks to taste it. This is how I know if it is cooked al dente or not. If it is a bit hard, I will cook it for two more minutes until I try it again.

Here is the trick to making cold noodles...

When the noodles are done, put a big strainer in the sink. Pour the noodles in. Immediately run the noodles with cold water. If you do not do this thoroughly, the noodles will begin to stick. Make sure all of the noodles are not warm anymore before turning off the cold water.

Next, after a good straining, throw the noodles into a bowl. Pour one to two tablespoons of sesame oil on the noodles. Mix well so that the sesame oil is worked into the noodles.

On to the sauce...
Boil some hot water. Place the sesame paste and peanut butter into a medium size bowl. Add two to three tablespoons of water. With a spoon, mix well until the sesame paste and peanut butter are in the sauce (this means to make the sauce as thin as possible). If you still have chunks of sesame paste or peanut butter, then you need to add more hot water to help you break up the chunks.

Add minced garlic, vinegar, and sugar to the sauce. If you like it spicy like I do, add hot sauce (I use Yank Sing).

Additions...
Wash some bean sprouts, slice persian cucumbers and carrots to add to your noodles. You may add shredded chicken if you like also.

I usually keep the noodles, sauce, and chopped veggies separate from each other. When you are ready to consume a bowl of cold noodles, you can add the amount of sauce and veggies to them.

Put it in the refrigerator. Any time you are ready to have your cold noodle meal, it will be waiting for you.

Enjoy!!!

Pineapple Water

There is nothing like having vacation dreams.. Last month, I was in Kauai and Oahu. If you go to the groceries stores there, pineapple and papayas are much cheaper than bananas and strawberries. When I saw a pineapple sale in HMart, I had to get in on the bargain.

Being back in Hawaii reminded me of how wonderful it was to have ice cold pineapple water in the lobby of the Sheraton Hotel. Every time I would walk by, I would drink a couple small cups to hydrate. Perfect alternative to the typical lemon water. Wonderful for summer!!

Pineapple Water
Ingredients:
Pineapple
Water
Ice (Optional)

Cut up pineapple. Use about one pineapple per gallon. Add water and ice (if desired). I usually don't add ice since I let it infuse in the refrigerator for an hour or two.

Refreshing!!

Notes:
You can do the same for many fruit and vegetables. Be creative!! Use what you love. =)

Here are some ideas:
Cucumber Water
Strawberry Water
Watermelon Water
Lemon Water

Salted Caramel Ice Cream

Summertime is a perfect opportunity to make sweet treats. I, myself, eat ice cream all year round but that's just me. Lately, I've been wanting to try a salted caramel ice cream recipe. My favorite one is from Carmela Ice Cream in Pasadena, CA.

Whenever I try a recipe, it means that I have sifted through many many of them until I finally have a winner. This one is from Cooking Light. Debated for weeks until I purchased heavy cream. Yes, I know that this recipe only calls for 1/4 cup of it but I usually make my ice cream without it.

Salted Caramel Ice Cream Recipe (from Cooking Light)
Cook Time: 10 minutes     Prep Time: 10 minutes
Refrigerate Time: 2 hours
Ingredients:
3 1/2 cups 2% milk (I used Vitamin D milk)
3 large egg yolks
1 1/2 cups brown sugar
1/4 cup heavy cream
1 Tbsp butter
1/2 tsp sea salt
1/2 tsp flake salt

Directions:
In a medium pot, heat up milk (but not to a boil). Whisk in egg yolks. Remove from heat.

In another pot, put the brown sugar, heavy cream, and butter in on low heat for three minutes. After the sugar mixture is done. Remove from heat. Add sea salt. Pour the sugar mixture slowly into the milk mixture stirring constantly.

Place mixture in the refrigerator for at least two hours. When mixture is cold, follow directions for your ice cream maker. (It takes about half an hour.)

When serving your salted caramel ice cream, scoop ice cream into bowls. Sprinkle some flake salt or sea salt on top of the ice cream.

Enjoy!!!

My Bistro Salad

When people say that salads are not delicious, it's because they don't know how to make one. You aren't supposed to just cut lettuce and splash some salad dressing. C'mon people...

A great salad is one that people dream about and crave. Satisfying to the tastebuds with tons of texture. Not only that but it is highly nutritious too. The ultimate salad needs to have elements of crunchiness like nuts as well as soft ingredients such as tomatoes and beets with more flavor like salami, ham, and cheese.

Delicious Bistro Salad
Prep Time: 20 min
Ingredients:
romaine lettuce
just a handful of walnuts (chopped)
1 slice ham (diced)
8 oz or 2 baby beets (chopped)
2-4 slices of salami (diced...a little goes a looong way)
1 roma tomato (diced)
2-3 oz cheese (sliced, cut into small pieces)

sunflower seeds (optional)
fresh ground pepper
salad dressing of your choice

Servings: 2 big salads or 4 small ones.

There's a lot of chopping involved. If you have choppers, you can prepare this salad faster but I just use a cutting board with a small knife.

Grab a big bowl for tossing everything together.

Start by cutting the romaine lettuce (or other lettuce of your choice).

I tend to prepare my salad by adding the dry ingredients first followed by ingredients of increasing moisture (tomatoes are last). 

Then add the walnuts and cheese. Throw all the other ingredients into the bowl when you are done chopping except for the bottom three ingredients.

Add two to three tablespoons of salad dressing. Toss your salad well. Plate the creation.
Top the salad by sprinkling sunflower seeds on top and fresh ground pepper.

ENJOY!!! 


If you wish to make your own dressing, lemon viniagrette is easy.
Did you know that lemon vinaigrette does not contain any vinegar? *chuckle*
Just mix all the ingredients. Refrigerate the unused dressing for next time (Use within a month).

Lemon Vinaigrette
Yield: 1/4 cup
1/4 cup olive oil
2 Tbsp lemon juice
1/2 tsp dijon mustard
1 tsp minced garlic
1/2 tsp salt
fresh ground pepper


*Note:
Cheese - My current favorite is the Toscano Cheese soaked in TJ (Trader Joe's) Syrah. Other similar tasting cheeses are Manchego and Iberico. I adore Spanish Cheeses.

Other salad ingredients - chopped olives, corn, white or black beans, diced avocadoes...the possibilities are endless!!! 

Salad dressing - You can make your own dressings. I included a lemon vinaigrette dressing. This time I used Champagne Vinaigrette (TJ's, of course). My favorite Trader Joe's salad dressing so far has to be the Poppy Seed Dressing.

Easy Salsa Cod

At my house, I make fish once per week. I never understood why fish is considered difficult to cook correctly. I'm going to share with you one of the easiest ways to make fish. Many people complain that their fish doesn't turn out moist enough. The trick is to have enough liquid in the pan. You don't even have to marinate this recipe. 

Easy Salsa Cod

Prep Time: 2 minutes      Cook Time: 10 minutes

Ingredients:

1 lb cod (or any white fish)

salsa (I don't usually measure but about 1/4 cup is enough)

Directions:

Place fish in a pan with a lid. Pour salsa on top of the fish. 

Turn on the burner on medium heat. Cover the pan with a lid.

Cook for 10 minutes. DONE!! 

Tips: 

1) Use filleted fish. 

2) You peek to check the fish after 5 or 7 minutes. If it looks like it is lacking liquid, add some water (or I like to add a little rice wine).

3) I use Pace Picante Chunky Medium Salsa.

Enjoy!! =)

Chewy Coconut Cookies

My dear friend is a coconut lover. Her husband doesn't like it so she doesn't bake coconut desserts often. This is one of the baked goods for her birthday...chewy coconut cookies. My preference was finding a recipe where the cookie was slightly crunchy on the edges and chewy in the inside. These were perfect!

Chewy Coconut Cookies
Prep Time:  20 min     Bake Time: 10 min
Yields: 3 dozen cookies
Ingredients:
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 stick)
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp coconut extract
1 cup shredded coconut

Directions:
Preheat the oven to 350F. Cream sugars and butter. Add egg and mix well.

In another bowl, mix the dry ingredients: flour, baking soda, salt.
Now, pour the dry ingredients into the first bowl to mix.

Add coconut extract and shredded coconut. Stir until there is coconut in all the batter.

Make little flattened balls of coconut to place on your baking pan or silpat (whichever you prefer).
Mine are about 2-3 inches in diameter.

Bake for 10 minutes. Initially when you take them out of the oven, they will still be soft. Remove from heat to let them cool.

I wrapped mine in plastic, put tissue paper around it since it was a gift.

Share them with your coconut-loving friends.

Enjoy!!! ;)

Curried Cauliflower Broth

If you want a light, nutritious soup, try this one. I made it up as I was cooking. ;)

Curried Vegetable Broth (with Fish)
Prep Time: 10 min      Cook Time: 30 min
Ingredients:
2 cups broth (chicken or vegetable)
1 head cauliflower (about 2 lbs, chopped)
2 tsp curry powder
pepper to taste
4 cups water
1 lb fish (cut to small pieces)
1 onion (chopped...I used leeks this time)

Directions:
Pour broth and water into a huge pot. Add cauliflower and any other veggies you wish. After the vegetables soften for about 10 minutes, you may put pieces of fish in also.

I sauteed leeks cooked in a little oil with salt/pepper to taste but I recommend chopping and caramelizing an onion.  After they soften (about 5 minutes), add it into the huge pot.

Enjoy!!!