I have made amazing stuffed mushrooms before. It is really quite easy. I don't remember exactly what I used last time since each time it depends on what is in my fridge and pantry.
This time, I was thinking about how I could make a version that was lighter and healthier. Many recipes call for cream cheese. After sifting through many recipes while thinking about what I had on hand, I concocted a recipe. I'll have to say that not only was it healthy but it was the best tasting!!
Light & Healthy Stuffed Mushrooms
Ingredients:
6 Large Mushrooms
1/2 cup shredded cheese
1 cup chopped spinach
some walnuts (in pieces)
1 small onion (1/2 large onion)
dice some ham
salt, pepper, paprika
some crackers
Directions:
Preheat the oven to 350F. Clean and hollow out the large mushrooms. Set aside. (Note: When I hollow out the large mushrooms, I actually dice that part of the mushroom to put into the stuffing mixture. That way you don't waste it.)
In a skillet, heat the olive oil on medium heat. Add chopped onions. Saute for about four to five minutes. When onions soften, add chopped spinach. Stir well. Add shredded cheese (American, Swiss, or cheese of your choice), some ham and crushed walnuts. Add seasonings (salt, pepper, paprika) to taste.
Remove from heat. Spoon the mixture into the mushroom caps.
Put some crackers in a plastic bag. Crush it so that you create breadcrumbs. Top the stuffed mushrooms with the crushed crackers.
Place on a baking sheet. Bake for 20 minutes.
These stuffed mushrooms are simply delicious. It won't leave you feeling heavy like most restaurant stuffed mushrooms.
ENJOY!!! =D
Thursday, August 30, 2012
Wednesday, July 25, 2012
Mango Guacamole
Oh how I love California Avocados. Currently, mangoes and avocados are in season (among other summer fruits and veggies). I was looking at what I had on hand to see what we were going to have for dinner. I decided to make a mango guacamole.
Mango Guacamole
Prep Time: 15 minutes
Ingredients:
1/2 onion (diced)
1/2 mango (diced)
2-3 small avocados
squeeze of lemon juice
salt and pepper to taste
Directions:
Chop onions, mangoes, and avocados. Place in a bowl and mix with a fork. Cut a lemon in half. Squeeze some juice from the lemon on top of the mixture. Sprinkle some salt and pepper to taste.
Our dinner was an open-faced sandwich.
Toasted the wheat bread slightly. Spread a layer of the mango guacamole. Then I put a layer of shredded rotisserie chicken. Topped it with sliced pieces of Toscano Cheese (specifically, Toscano Cheese soaked in Syrah from Trader Joe's).
A plate of strawberries, a bowl of orange cherry tomatoes, and the rest of the cut mango complimented our meal well.
My favorite tomatoes are the orange cherry tomatoes. They are only available in the summer for a couple weeks. They are a sweeter variety than other cherry/heirloom tomatoes. I first discovered them at the farmer's market a decade ago. That and rainier cherries (the white cherries) are two of my favorite fruits in the summertime, besides strawberries of course.
I love getting a 1-lb of basket of strawberries for 88 cents!! =) love in season prices!!
Enjoy!!
*Note:
To make regular guacamole, omit the mango.
To create your own flavors add what you want! Have fun!!
Mango Guacamole
Prep Time: 15 minutes
Ingredients:
1/2 onion (diced)
1/2 mango (diced)
2-3 small avocados
squeeze of lemon juice
salt and pepper to taste
Directions:
Chop onions, mangoes, and avocados. Place in a bowl and mix with a fork. Cut a lemon in half. Squeeze some juice from the lemon on top of the mixture. Sprinkle some salt and pepper to taste.
Our dinner was an open-faced sandwich.
Toasted the wheat bread slightly. Spread a layer of the mango guacamole. Then I put a layer of shredded rotisserie chicken. Topped it with sliced pieces of Toscano Cheese (specifically, Toscano Cheese soaked in Syrah from Trader Joe's).
A plate of strawberries, a bowl of orange cherry tomatoes, and the rest of the cut mango complimented our meal well.
My favorite tomatoes are the orange cherry tomatoes. They are only available in the summer for a couple weeks. They are a sweeter variety than other cherry/heirloom tomatoes. I first discovered them at the farmer's market a decade ago. That and rainier cherries (the white cherries) are two of my favorite fruits in the summertime, besides strawberries of course.
I love getting a 1-lb of basket of strawberries for 88 cents!! =) love in season prices!!
Enjoy!!
*Note:
To make regular guacamole, omit the mango.
To create your own flavors add what you want! Have fun!!
Wednesday, July 4, 2012
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!!!
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!!!
Friday, June 22, 2012
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
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
Sunday, June 17, 2012
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!!!
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!!!
Saturday, June 9, 2012
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.
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.
Monday, May 14, 2012
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!! =)
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