Category Archives: Recipes 食譜
2011 Spring BBQ
We finally bought a gas grill.
We used pizza dough to make the bread.
And put all the veggies we have around into work.
Simply brush some olive oil and salt on the veggies and grill them.
Above is my husband’s American way or eating Hamburger meat.
Below is my Asian way of eating it. ha…they are equally satisfying and delicious. ^_^
Strawberry Daiquiri
- 1-2 cups of fresh or frozen strawberries
- 2 shots of Bacardi rum
- some fresh mint leaves
- 3 tbsp of honey
- some ice cubes
- Blend everything in a blender.
- Serve and enjoy the refreshing drink on a hot summer day.
Asian Noodle Salad
Salad ingredients:
- 1 package of thick egg noodles
- some fresh ginger
- some scallions
- some cilantro
- some soy bean sprouts or bean sprouts
Sauce ingredients:
- 1 tbsp of soy sauce
- 1 tbsp os sesame oil
- 1 tbsp of rice vinegar
- 1 tbsp of black vinegar
- 1 tsp of sriracha sauce
- olive oil
- pepper and salt
- Boil noodles with some salt and olive oil.
- When noodles are cooked, add sprouts. Cook until the water is boiling again.
- Drain and rinse noodles and sprouts in cold water.
- Finely chop ginger, scallions, cilantro.
- Mix all sauce ingredients together with herbs.
- Mix sauce and noodles together.
- Add salt and pepper as needed.
Strawberry Mint Sangria
Summer again….Although, in New England it is still spring, but it is still a good time for Sangria.
Mint is back in the yard, and finally have enough leaf to pick.
Strawberry prices are coming down from the winter.
Strawberry Mint become the most seasonal choice for Sangria.
- Strawberries
- Mint
- 1-2 bottle of white wine
- 5 tbsp of honey
- Pour white wine in a pitcher than add honey.
- Stir until honey dissolved.
- Cut strawberries and mint into slices.
- Add strawberries and mint in the wine and allow it the chill in fridge for at least 3 hours.
Sauceless pasta
- Pasta
- 1/2 cup of pin nuts
- 1 cup of sliced mushroom
- 1 cup of broccoli
- 1 cup of shrimp or chicken breasts
- salt and pepper
- 1 tbsp of bourbon
- 2 cup of chicken stock or vegetable stock
- 1 tbsp of butter
- Cook pasta with some salt and pepper.
- Toast pin nuts until golden brown.
- In a sauce pan, cook chicken breasts and/or shrimp in butter.
- Add stock in the sauce pan, cook until boil.
- Add mushroom, broccoli and bourbon. Cook until boil again.
- Mix pasta with sauce.
- Sprinkle pin nut on top.
Baked Rice
- 2-3 cups of cooked rice (short grain) $0.5
- 2 links of Kielbasa or hot dog $1
- 1 cup of broccoli $1
- 1/2 cup of red pepper $0.5
- 1/4 cup of red onion $0.5
- 1/2 cup of chicken stock $0.5
- 1/2 cup of milk $0.5
- 1 cup of shredded cheese $1.5
- salt and pepper $0.1
Serve 2-4 people, total price $ 6
- Cut red pepper, onion, Kielbasa and broccoli into bit size.
- Mix milk and chicken stock in a sauce pan, cook until boil. Add salt and pepper to season.
- In a baking dish, place rice on the bottom and pour milk mixture in.
- Layer kielbasa, and vegetables on top.
- Sprinkle shredded cheese.
- Bake for 30 minutes or until cheese turns golden brown.
- Allow the rice to sit for 10 minutes before serving.
Beef Stew Noodle Soup
Ingredients:
- Beef
- carrots
- diakons
- 1 cup of soy sauce
- 1 cup of cooking wine
- 2 tsp of sugar
- 1 tsp of sesame oil
- 1-2 star anise
- water
- some chopped cilantro
- Cook beef in boiled water for 15 minutes.
- Rinse beef in cold water.
- Mix soy sauce, cooking wine, sugar, sesame oil, star anise, and beef in another pot of boiled water.
- Cook the stew in low heat, cover with lid for 1 hour or until beef is tender.
- Cut carrots and diakons in bite size.
- Cook carrots and diakons with beef stew for additional 3o minutes.
- Add salt to season. Serve with noodle.
Kielbasa Risotto
- Some Kielbasa
- 1-2 cup of rice
- 2 cup of Chicken Stock
- 1 cup of broccoli
- 1 orange/red pepper
- 1 onion
- black pepper and salt
- oil
- Cut Kielbasa, pepper and onion into small bite size.
- Fry onion with oil until fragrant.
- Add Kielbasa, cook until golden brown.
- Add rice and chicken stock, cover with lid. Cook in low heat for about 30 minutes or until the rice is al dente.
- Mix broccoli and pepper with rice. Cover with lid for another 10 minutes.
- Add salt and pepper to taste.
Chicken Salad Sandwich
- 1 leftover rotisserie chicken
- some boiled potatoes
- some chopped onion and cucumber
- black pepper, salt
- 5 tablespoons of mayonnaise
- some canned corn
- sliced bread
- Pull meat from the leftover rotisseries chicken
- Cut potato into bite sized pieces
- Mix chicken meat with corn, mayonnaise, onion, cucumber, potato and add pepper, salt to season
- Place chicken salad in fridge for 10 minutes
- Serve salad in two slice of bread and enjoy
Beef Wellington
This is one of my most successful dishes.
It is not difficult, and you can use this dish to easily impress your guests.
- 2 Filet Mignon
- 1 puff pastry sheet
- 6 slice of Prosciutto
- 2 Portobello mushroom
- 2-3 tps of German Mustard
- some salt and pepper
- olive oil
- 1 egg
- some plastic wrap
- Sprinkle salt and pepper on both side of the steaks.
- Pan fry steaks until brown on both side with a little bit of olive oil. Set steaks aside.
- Blend mushroom in a food processor with some salt and pepper.
- Pan fry mushroom in a pan without oil. Cook until the water is cooked out of the mushroom.
- Lay down a big sheet of plastic wrap, arrange strips of Prosciutto on top.
- Spread cooked mushrooms on top of the Prosciutto, than add steaks in the center.
- Fold plastic wrap over and tightly wrap steak into a bundle.
- Refrigerate for 15 minutes.
- Unwrap the plastic wrap, place the bundle on top of the puff pastry.
- Roll the Puff pastry around the steak.
- Beat the egg and brush egg mixture inside and out of the puff pastry.
- Refrigerate for another 10 minutes.
- Bake the beef wellington in oven 400F until puff pastry golden brown.
- Allow beef wellington to rest after baking for 10 minutes before serving.
