Saturday, December 29, 2012

Weekend Dinner - Spinach & Mushroom Lasagna Roll-ups

A few months ago, I made lasagna with a homemade turkey meat sauce.  As a result of that recipe, I have had a box of semi-used lasagna noodles in my cupboard ever since.  To use up this box of noodles somehow, I started browsing the internet for recipes.  Turns out, there is this thing out there called lasagna roll-up which is like a regular lasagna but comes in self-contain packages.  Great, that's a good idea; but what fillings am I going to use?  The meat sauce last time was good but I do not want to make it again; I just scrubbed down my stove to return it to its original glory!  Besides, we've had so much meat this past week with Christmas.  So after some more browsing, I found a recipe that seems both tasty & easy to do.

To make 8 lasagna roll ups...
     2.5 cups mushrooms, diced small
     4 cloves garlic, minced
     6 ounces baby spinach, chopped
     8 lasagna noodles
     10 ounces whole milk ricotta
     1 egg
     0.2 cups grated Parmesan
     2 cups pre-made tomato pasta sauce
     1.5 cups low-moisture mozzarella cheese, grated
     Salt & pepper to taste

This shouldn't take too long...
     Cook the lasagna noodles 1 minute less than the package instructions
     While the noodles are cooking, sauté vegetables until the water is released; season with salt/pepper
     In a bowl, combine together egg, ricotta, & parmesan cheese
     Lay cooked noodles on a flat surface & spread on a thin coat of the cheese mixture
     Top off each noodle with a layer of the vegetables & roll them up carefully
     Arrange the lasagna rolls in a single layer in a shallow baking dish
     Cover the lasagna rolls with a coating of tomato sauce & sprinkle with mozzarella cheese
     Bake at 350F for 25 minutes

























The end product was pretty good & it took a lot less time in the oven than a traditional lasagna.  It was was also definitely much easier serving out the individual roll-ups than trying to cut out rectangular pieces.  I used the Trader Joe's tomato basil marinara sauce & it was too sweet for my liking.  Are all pre-made tomato sauces so sweet?  I bought a block of mozzarella & tried to grate it with my Microplane but I guess it was too soft a cheese to grate.  It worked, but it took a lot longer & a lot more work to get just enough cheese to cover the top.  From now on, I am either going to use a box grater or buy shredded mozzarella & call it a day.

Friday, December 28, 2012

Season's Giftings!

HAPPY HOLIDAYS!!

I absolutely adore this time of year.  Yes, the San Francisco wind can pierce my bones & the ever existing fog is always a downer.  But how can I be in a bad mood when I am all bundled up in my coat & scarf?  And how can I be crabby when holiday decorations are filling up what seems to be every window that exists in the world?  And how can I possibly not be cheerful @ the thought of presents!  While I - along with most of humanity - love receiving presents, I also love to give them.  In years past, I tend to buy my gifts; but that seems very impersonal & can quickly create a decent-sized divot in my wallet.  So this year, I decided to make my gifts & to make them edible.  Who doesn't like a sweet treat (or 2) during the holidays??

After much browsing around the web, I found 2 recipes that seem the most manageable given the small amount of time that I had & the large number of people I was planning on treating.  The first is chocolate-covered Oreo cookie pops & the other is chocolate Chex "puppy chow" (or "muddy buddy") mixes.

To make the "suckers"you will need...
     1 package of Oreo cookies
     1 package of semi-sweet chocolate chips
     1 package of white chocolate chips
     Canola oil
     Lollipop sticks
     Small treat bags

Then you will have to...
     Melt 0.25 cup white chocolate chips in the microwave in 30-second intervals
     Twist open Oreo cookies carefully trying not to break the stuffing
     Dip a lollipop stick into the melted chocolate & place it onto the side of the cookie with the stuffing
     Replace the other side of the cookie and press gently
     Wait for the chocolate to dry
     Melt 0.5 cup of the semi-sweet or white chocolate chips in the microwave in 30-second intervals
     Stir in a few drops of canola oil at a time until the chocolate can drip off a spoon in a slow stream
     Carefully dip the cookie pop into the chocolate & let the excess drip off
     Lay cookie pops onto parchment paper, decorate them, & let them dry completely
     Wrap cookie pops in treat bags & close them with either twist ties or ribbons

























I decorated the white chocolate covered cookie pops with crushed candy canes & candy cane pop rocks.  With the semi-sweet chocolate cookie pops, I covered them with crushed candy canes, toasted almonds, & white chocolate drizzles.  I didn't taste one but they were fairly well received by my co-workers & friends.  The hardest part of the whole process was getting the chocolate to be the right consistency because if it is too thick, the Oreo can get caught & break off from the lollipop stick.  Also, use plenty of white chocolate when forming the cookie pops because Oreo stuffing doesn't stick back onto the cookie so the chocolate "glue" is super important.

For the Chex mix, gather...
     4.5 cups rice Chex cereal
     4.5 cups corn Chex cereal
     1 cup semi-sweet chocolate chips
     0.5 cup creamy peanut butter
     0.25 cup butter
     1 teaspoon vanilla extract
     1.5 cups powdered sugar (or unsweetened cocoa powder)

Give it 15 minutes...
     In a large bowl, mix together the 2 types of cereals then set aside
     Melt the chocolate chips, peanut butter, & butter together in the microwave in 30-second intervals
     Stir the chocolate mixture until smooth & then stir in the vanilla
     Pour the chocolate over the cereal & stir until everything is evenly coated
     Pour the powdered sugar or the cocoa powder into a gallon-sized zipper bag
     Fill the bag with the cereal, zip up the bag, & shake until you see the cereal squares are nicely coated
     Lay the cereal out onto a sheet of parchment paper & let them dry


   






















I made both the powdered sugar kind & the cocoa powder kind.  The powdered sugar one was sweeter & tasted more like peanut butter; whereas the cocoa powder one tasted more like bitter-sweet chocolate.   I put the 2 batches into small treat bags & then put 1 of each into a small glass jar so my friends could get a taste for both.  On the other hand, the 2 flavors can be mixed together to give a different flavor profile.

Both of these treats were super easy to make & took me just 1 afternoon.  You can find lollipop sticks & treat bags for really cheap @ any craft store.  I got the glass jar at Ichiban Kan which is like a Japanese dollar store so they were super cheap too.  The great thing about these also, is that you can change up the flavor & the decorations for different occasions.  Oh the possibility awaits!

Saturday, December 22, 2012

Weekend Dinner - Shrimp & Asparagus Capellini with Garlic Olive Oil Butter Dressing

Per usual, the Boyfriend & I had no plans for dinner & had nothing ready to cook in the house.  Being the creative one, he blurts out: "how about capellini in a garlic butter sauce with shrimp & asparagus?"  I was totally surprised this came out of his mouth because he hates shrimp!  But hey, who am I do deny him of shrimp?  So we went out, got the ingredients, came home, & I got right to work executing his vision.

In the reusable grocery bag...
     6 ounces of capellini or angel hair pasta
     1 pound of shrimp (~24) , shelled & deveined
     1 bunch of asparagus, sliced on the diagonal
     4 cloves garlic, finely minced
     2 tablespoons butter
     0.25 cup olive oil
     Red pepper flakes, salt, & black pepper to taste

Ready.  Get set.  Go...
     Keep the shrimp in a bowl of salted iced water in the fridge for a few hours
     In a small sauce pan & blanche the asparagus for 3 minutes, set aside
     Cook the pasta to 1 minute less than the package instructions, drain well
     In a pan, melt butter with half the olive oil over low heat
     Sauté the red pepper flakes & the garlic until they are lightly browned
     Over medium-high heat, cook the shrimp until they are just turning pink
     Add in the asparagus & stir everything together
     Add in the cooked pasta & toss until all the ingredients are well incorporated


   






















I don't buy shrimps often because, like I keep saying, the Boyfriend doesn't eat it; so I have no clue what I should look for or where I should go.  The ones I used I got from the Chinese supermarket & they were a little bit mushy & more shrimpy than the ones Mom gets from the regular supermarket or Costco.  These shrimps came with shells & veins which was a giant pain to take care of.  One really good & quick way to devein shrimps is to stick a toothpick under the flesh/vein & gently wiggle the whole GI tract out.  Because it is so easy to overcook shrimp, I recommend cooking the pasta ahead so it is ready to go when the sauce is ready.  I didn't really like butter because it added a funny taste to the sauce; I think it would be OK to replace that with more olive oil.  I know asparagus is not exactly a winter vegetable, but what would be a good substitute?

Friday, December 21, 2012

From the Oven - Garlic Portobello Pizza

Ever since we discovered pre-made pizza doughs from Trader Joe's, we have had pizza night almost once a week.  Tonight, we wanted something vegetarian but were worried about not feeling fulfilled.  So the creative half piped up & said "what about portobello?"  Hmm...interesting.  To keep things even more interesting, I set out to execute this pizza without any guidance what-so-ever.  The end result was not great, but it's passable enough that I don't feel embarrassed sharing an original recipe.

Ingredient list...
     1 package of pre-made pizza dough (or use your favorite recipe)
     0.25 cup  pizza sauce
     1 cup low-moisture mozzarella cheese, sliced thinly
     6 cloves garlic, sliced
     2 large portobello caps, cut into strips
     0.5 cup olive oil
     Salt & black pepper to taste

The SOP (standard operating procedures)...
     In a large bowl, coat portobello strips in olive oil, salt & pepper
     Over high heat, sauté the portobello strips until soft; set aside to let cool
     Over low heat, sauté garlic slices in some olive oil until they are soft; let cool
     Roll out the pizza dough & spread out a thin layer of pizza sauce
     Line the entire pizza with mozzarella slices & sprinkle on the garlic slices
     Arrange the portobello strips so they are away from the edges
     Bake at 450F for 8 minutes

























The portobello mushroom is so meaty I thought I was having either chicken or (very tender) steak on the pizza.  I also sautéed some shallots with the garlic but that did not taste good.  Other than portobello, other types of mushrooms can also be used but the key is to cook them first to remove all of that moisture; or else, the pizza will end up soggy & gross.  I am considering getting a pizza stone because no matter what I do, I just can't get the pizza crust to turn out golden brown & crispy like it should be.  But is it worth the investment?  Is it worth the weight?

Friday, December 14, 2012

Quick & Easy - Hot Ginger Apple Cider

It's 11 days until Christmas!! In years past, I would have already bought all my gifts, been baking up a storm, & be watching every sappy ABC Family Christmas movie there is.  This year,  I haven't even once tuned into my Pandora Christmas music station.  How could that be?!?  Luckily, it is never too late to get into the holiday spirits & I know just what I need to kick things off.  A hot beverage to make me feel warm & cozy!

It only takes a few holiday essential ingredients...
     1 cup apple cider (not spiced)
     4 slices fresh ginger, unpeeled
     Cinnamon

In a small sauce pan...
     Heat the apple cider & ginger over medium heat until it simmers
     Turn off the stove & let the ginger steep for a few minutes
     Pour the cider into a glass or mug & sprinkle with cinnamon over the top

























The cinnamon makes the cider tastes like a fresh-out-of-the-oven apple pie & the spiciness of the ginger  cuts the sweetness of the cider & warms up my whole body.  If you want to serve this as an after dinner beverage or @ a holiday brunch, considering adding a bit of bourbon to kick things up another notch.  Another idea is to reduce the cider down to almost a syrup, cool it down, & add it to some sparkling wine to make a first rate Bellini.

As I sit at my kitchen table sipping on my cider & writing this post, I wish everyone a beautiful holiday filled with love & happiness!!

Tuesday, December 11, 2012

Quick & Easy - Lemony Herby Quinoa

Quinoa - the new darling of the healthful eating - has captured the entire food world's attention in 2012.  A source of complete protein with high concentrations of minerals, it is praised as a fantastic substitute for grains such as rice, millet, & couscous.  I had actually bought a pack of quinoa months ago but had shoved it into the back of the cupboard & only found it a week or so ago when reorganizing the kitchen.  The original recipe is from the Food Network & I made some minor modifications to suite what we had in our fridge.

To make my version of the recipe, you will need...
     1 cup quinoa, rinsed well
     1.75 cups low-sodium chicken stock
     0.3 cup lemon juice (~1.5 lemons)
     0.25 cup extra virgin olive oil
     0.75 cup fresh parsley, chopped
     1 tablespoon fresh thyme, chopped
     1 tablespoon lemon zest
     Salt & black pepper to taste

In a medium sauce pan...
     Bring the quinoa, chicken stock, & 0.25 cup of the lemon juice to a boil
     Lower the heat to a simmer until all the liquid is absorbed (~12 min)
     In a large bowl, whisk together oil, remaining lemon juice, parsley, thyme, lemon zest, & salt/pepper
     Once the quinoa is cooked, pour in the dressing & mix well

























The quinoa tasted good, even if it did look a little like the bean sprout experiment that we all did in elementary school.  Although I adjusted the recipe to use less lemon juice, it was still a little bit too acidic for our taste; maybe I should substitute the cooking lemon juice with water.  Also, the 1 cup of quinoa turned out to be a lot!  I have quite a bit left over so now I am going to add in grape tomatoes, cucumbers, & feta to make a salad for lunch.

Saturday, December 8, 2012

Quick & Easy - Garlic Bacon Mashed Potatoes

I haven't had a steak in over 8 weeks & I am still kind of not supposed to have it.  But he wants a steak, & I couldn't just make him one & leave myself out; that just would not be fair.  So knowing I can only eat about 20% of my steak, I needed to make something that would make me feel full as well as help me feel not so deprived.  What better to fulfill these goals than thick, rich, garlic'y mashed potatoes strewn with crispy bacon?!?

Get together...
     2.5 pounds red potatoes
     2 slices thick-cut bacon, diced
     4 large cloves garlic, skin removed & slightly squished
     0.5 cup low-fat milk
     2 tablespoons butter
     Salt & black pepper to taste

And then...
     Scrub the potatoes to remove the surface dirt & cut them into 2 inch pieces
     Put the potatoes & garlic into a large pot & cover them with just enough water
     Bring to a boil & reduce to a simmer until the potatoes are tender (~10 min)
     In a pan, cut the bacon over medium heat until crisp & then drain off the fat
     Drain the potatoes & return them to the warm pot
     Mash the potatoes up with the butter, milk, salt, & pepper
     Stir in the bacon

























I didn't know how to serve this on the dinner plate because it was too stiff to form into a nice little pillow like @ restaurants.  Then I remembered I always liked how chefs form their ice creams into cute little oblongs (or quenelles) so I took out 2 spoons & scooped away.  The first few didn't turn out very well but I think the trick is to make sure the spoon that is doing the scooping scrapes against the other spoon to form a clean edge.  The Boyfriend says it tasted better than a baked potato (which is his favorite) but I thought the flavor wasn't quite there yet.  I especially had problems with the garlic which couldn't be mashed up & didn't really give any flavor to the mash.  A few things I am probably going to change up the next time I make this are to peel half of the potatoes, use more bacon, & make a garlic butter beforehand.  Oh, I also found shallots to go really nicely with the potatoes so another recipe idea might be shallot & parsley mashed potatoes with olive oil.

Saturday, December 1, 2012

Weekend Dinner - Turkey Lasagna

I don't go out much on weekends anymore...actually I never did go out a lot on weekends, but I digress.  So instead, I cook dishes that are more complicated & too time consuming for a week night after coming home from work.  I don't know what made me want to make a lasagna since I haven't made one since sophomore year in college & it sucked.  Maybe it was the 2 for 1 lasagna noodle sale @ Safeway.  Maybe it was the random pack of ground turkey I found in the back of my freezer.




















The ingredients list is long but it's easy to find in just a few section of the store...
    11/2 pounds ground turkey
     1/2 onion, minced
     2 cloves garlic, crushed
     28oz (1 can) crushed tomatoes
     12oz (2 cans) tomato paste
     13oz (2 cans) tomato sauce
     1/2 cup water
     12 lasagna noodles
     16oz (1 tub) ricotta cheese
     1 egg
     3/4 pound mozzarella, sliced
     3/4 cup grated parmesan
     11/2 teaspoons Italian seasoning
     1/2 teaspoon oregano
     Salt & black pepper to taste

There are a lot of steps, but it's worth it in the end...
     In a large pot, cook the ground turkey, onion, & garlic until the meat is browned
     Add in the crushed tomatoes, tomato paste, tomato sauce, & water
     Season the sauce with Italian seasoning, oregano, & salt/pepper
     Cover the pot & let the sauce simmer for 90 minutes, stirring occasionally
     Cook the lasagna noodles for 2 minutes less than the instructed time
     In a bowl, mix the ricotta cheese with the egg
     Assemble the lasagna in a 9x13 baking dish in the following layers:
          11/2 cups meat sauce
          6 lasagna noodles, overlapping lengthwise
          1/2 of the ricotta cheese mixture
          1/2 of the mozzarella slices
          11/2 cups meat sauce
          1/4 cup parmesan cheese
          6 lasagna noodles, overlapping lengthwise
          The rest of the ricotta cheese mixture
          The rest of the mozzarella slices
          The rest of the meat sauce
          The rest of the parmesan cheese
     Spray a piece of foil with non-stick spray & cover the baking dish
     Bake the lasagna at 375F for 25 minutes covered & 25 minutes uncovered
     Let cool for 15 minutes before serving

























I used crushed tomatoes & tomato sauce that already had some seasoning in it to help boost the flavor since I didn't get the dried basil or the fennel seeds.  But for some reason, the dish was still too sweet for our liking.  Be prepared for some serious stove cleaning after making this recipe because no matter how low you turn down the heat, the tomato sauce will splatter everywhere when you try to stir it every-so-often.  Oh and watch your fingers too because the sauce will get you & that does not feel good.

Sunday, November 18, 2012

Tasty Time - Pillsbury Orange Sweet Rolls with Icing

As the holiday season fast approaches, there are plenty of commercials advertising Pillsbury products.  I think I've had some of the cookies before when I was younger but nothing since then.  After seeing that commercial where a little boy is in the kitchen with his mom & sister & he's saying "2 inches apart, Becky, 2 inches," I was seriously tempted to see what this whole ready-to-bake pastry is about.  And with a sale of $1.11, it's like the universe is telling me I should do it.

We went for the Orange Sweet Rolls since it is out of the ordinary.  The long cylindrical canister contains 7 sweet rolls & a small thing of orange flavored frosting.  The canister itself was kind of hard to open but that's probably because I had never done it before.  The baking process was easy enough & it took just 9 minutes for the sweet rolls to come out golden brown. There was virtually no clean up since I used a piece of parchment paper on top of the cookie sheet.

Now on to the taste.  The rolls themselves were pretty small - about 2 inches in diameter - but the texture was pretty good.  We opted to use the frosting only to regret it after the first bite.  To me, the frosting was super sweet & reminded me of a cheap, generic imitation of Tang.  To him, it tasted like orange Tums.  Aside from the artificial sweetness, we really couldn't taste anything else.

I can definitely see why something like this appeals to kids & the convenience really cannot be beat.  But for people like us who don't often eat cinnamon rolls, I would definitely recommend spending the time & the effort to just make them from scratch.  And hey, all that work will likely make me not want to have any more cinnamon rolls for a good while.



Saturday, November 17, 2012

Quick & Easy - Lemon Butter Salmon

It's hard to keep a full fridge & freezer when 50% of your household in on a restricted diet.  As a result, our freezer was left with only steaks & ribs for a good number of weeks.  Now that we're back to 100% eating capacity, first thing was load up @ Costco & second thing was to eat something that didn't live on land for the first time in 6 weeks!  I found this recipe on Pinterest - as I always do - but it seems to originate from a fishing website...in Scotland.



























It just takes a handful of stuff that's probably already in the kitchen...
     2 salmon filets, about 6oz each
     2 tablespoons unsalted butter
     1 lemon, zest & juice
     Salt & pepper to taste

And it's just a few quick steps before heading into the oven...
     Rinse & dry the salmon filets really well
     Melt the butter in the microwave (30 seconds is plenty)
     Let the butter cool slightly & mix it with the lemon zest, lemon juice, & salt/pepper
     Make a tray with foil by folding up the edges so it just fits the 2 filets
     Pour the lemon butter evenly over the filets
     Bake at 400F for 7 minutes

If you don't like too much lemon with your fish, use half the amount of zest & juice.  I used the amount of the full recipe because the Boyfriend isn't really a fan of the finned oceanic species.  I finished up the meal with some roasted Brussels sprouts which were also super easy to make & tasted really great with the bright citrusy flavors of the fish.

Sunday, November 11, 2012

Weekend Dinner - Tuna Casserole

I wasn't exposed to my first casserole dish until I moved to the United States @ age 12; I think it was a green bean casserole that time.  I didn't understand why people would want to throw a bunch of stuff into a glass plate & then stick it into the oven for an hour.  Dude, it's beans!  They cook in like 10 minutes!  And why the heck would you cook beans with cream soup?!?  The concept of a casserole befuddled me & I wasn't exposed to it again until a couple of years ago the Boyfriend made me tuna casserole.  While still confused about the whole deal, I was hooked.

We don't make this dish very often since he doesn't really like canned tuna, but we do it sometimes when we want something that we can make a big batch of in very little time & not have to stand over it as it is cooking (maybe that's the motivation behind a casserole?).





















The ingredients are simple...
     3 cups medium shell pasta
     10 ounces canned tuna in water, drain & flake
     1 can Cream of Mushroom soup
     3/4 cup water
     11/2 cup frozen vegetables
     Salt & pepper to taste

The steps are even simpler...
     Cook the shell pasta according to the instructions on the package
     In a baking dish, combine tuna, Cream of Mushroom soup, water, salt & pepper
     Once the pasta is cooked, drain it & add it to the baking dish
     Add in the frozen vegetables & mix everything together
     Bake at 350F for 1 hour, uncovered





















And there it is.  A great way to add some texture to this otherwise soft dish is to crunch up some potato chips & add it on top; I particularly like using barbecue flavored chips. The top of the pasta gets a little dry from the oven which makes me think I should cover the dish for most of the hour.  But would that make the dish more soupy?  Or maybe I should use more water? 

Weekend Dinner - Turkey Chili

One of the things I like to do on weekends is to cook a big portion of something that we can bring for lunch & reheat for a quick dinner throughout the next week.  I particularly like making chili since it is filling & we can just eat a bowl of it without having to bother with rice, potatoes, or any other kind of starch.  When I was on Lent many months ago, I made a vegetarian chili that I liked a lot.  But now that I can have meat again, I need a new chili recipe.


The grocery list called for...
     11/2 pounds ground turkey
     1 yellow onion, chopped
     1 green bell pepper, chopped
     1 can kidney beans
     1 can (28oz) crushed tomatoes
     1 cup water
     1 tablespoon garlic, minced
     11/2 tablespoons chili powder
     1/2 teaspoon paprika
     1/2 teaspoon oregano
     1/4 teaspoon cayenne
     1/2 teaspoon cumin
     Salt & black pepper to taste

All you have to do is follow the steps...
     In a large pot, brown the ground turkey in a little bit of oil
     Add in the onion & bell pepper; cook until they are tender
     Add in water, kidney beans, crushed tomatoes, & garlic
     Season with chili powder, paprika, oregano, cayenne, cumin, salt & pepper
     Bring the whole thing to boil
     Reduce heat & let simmer for 30 minutes


It sucks that I don't have a picture but all chili look about the same so you can imagine what this one looks like too.  We happened to have some really spicy salsa leftover from a taqueria in the Mission in our fridge so I threw that into the pot and it gave the chili some really good heat; just reduce the amount of water by 1/4 cup.

Wednesday, October 17, 2012

Nothing Homemade - Tortellini with Spinach & Mushroom

I found yet another pasta recipe on Pinterest.  The recipe uses bow tie pasta but the Boyfriend & I both thought that it was kind of plain & boring.  So to dress it up, I got a couple packages of ready to heat tortellini from Trader Joe's as a substitute.


So here is what I needed...
     1 package of Trader Giotto's Spinach Tortellini
     1 package of Trader Giotto's Cheese Tortellini
     4 gloves garlic, minced
     1 large shallot, medium diced
     1/3 cup extra virgin olive oil
     1 package baby portobello, sliced
     1 big bunch spinach, stemmed & halved
     Salt & black pepper to taste
     1/8 teaspoon red pepper flakes

This was really quick...
     Boil a big pot of water & cook the tortellini according to the packages
     Over low heat, sauté the garlic, shallot, & red pepper flakes in oil until fragrant
     Increase to medium heat, add in mushroom slices & cook until they start to get tender
     Add in spinach leaves & just wilt them; season with salt & black pepper
     Drain the pasta & toss everything together


The whole dish was super simple and we liked using the tortellini because it added some more substance & made it more filling.

Quick & Easy - Linguine with Tomato, Spinach, & Lobster Tail

We have pasta about once a week nowadays and so I've been browsing for inspiration all over the place.  I found this recipe on Pinterest but it wouldn't quite work the way it was since the Boyfriend doesn't eat shrimp.  As luck would have it, lobster tails were on sale @ Safeway so I thought, why not?



























My version has quite a list of ingredients...
     1/3 package of linguine
     8 oz lobster tail
     3 small tomatoes, seeded & diced
     3 cups baby spinach
     3 cloves garlic, minced
     1 small shallot, finely diced
     zest of 1 lemon
     1 tablespoon lemon juice
     1/3 cup extra virgin olive oil
     1/4 teaspoon salt & black pepper
     1/8 teaspoon red pepper flakes
     Parmesan (optional)

Before doing anything else, prep the lobster tails...
     Remove the lobster tails from their shells
     Rinse the tails to get rid of any gunk that might be left over
     Rub the tails with salt & rinse them thoroughly
     Place tails into a bowl of ice water & keep in the fridge until ready to use

Now onto the actual dish...
     Start cooking the pasta according to the instructions on the package (-1 min)
     Over low heat, sauté the shallot, garlic, red pepper flakes, & lemon zest in oil
     Add in the tomatoes, season with salt & pepper, & continue to cook for 3 minutes
     Remove the lobster tails from the ice water & cut them into big chunks
     Add in the lobster meat & immediately reduce the heat to low
     Drain the pasta and add it to the pan of sauce; add in spinach and gently wilt them
     Remove from heat as soon as the lobster tails turn pink & toss in the lemon juice



























And there it is!  I served the pasta with a bit of grated Parmesan on top for a little bit more salt.  Overall the dish was really light but had a lot of flavor & the lobster tail worked out really well.  I don't know if I will be making this dish this way all the time since the 2 tiny lobster tails cost $10 while on sale, but I can see myself making this again perhaps using crab meat, chicken, or just keeping it meatless.

Tuesday, September 25, 2012

7x7 Big Eats 2012 - Delfina

























Location: 3621 18th Street, San Francisco, California 94110
Date: Tuesday, September 25
Food: Papardelle with liberty duck sugo
Price: $17
Comments: The 7x7 list calls for a papardelle with pork sugo but this counts!  The pasta was fresh but slightly too al dente for my liking.  Duck was nicely cooked but could have benefitted from a less salty sauce since the duck flavor got kind of covered up.  The portion size is decent for the price.

Saturday, September 15, 2012

Quick and Easy - Tomato & Asparagus Linguine

We have been trying really hard to have a meatless dinner @ least once a week but I am not creative enough to always come up with something that is vegetarian, inexpensive, healthy, delicious, AND quick.  Thank goodness the Other Half is developing this amazing palate so he can tell me what flavors to put together to make a good dish without a recipe.

This original recipe includes...
     1/2 package linguine
     12 stalks asparagus
     2 small tomatoes
     4 cloves garlic, finely chopped
     1 shallot, finely chopped
     1/3 cup olive oil
     1/4 teaspoon red pepper flakes (optional)
     Salt & black pepper to taste

Start with a pot of water...
     Cook the linguine according to the instructions; about 9 minutes
     In a pan, sweat the shallot, garlic, & pepper flakes in the olive oil over low heat
     After removing the tough parts, cut the asparagus on the bias
     Throw the asparagus into the pan & sauté for 3 minutes
     Quarter & seed the tomatoes & cut them into large dices
     Season the asparagus according to taste & toss in tomatoes near the end
     Drain the pasta and return it to the pot
     Pour the veggies into the pasta & toss to combine
     Serve with a little bit of grated parmesan if desired



























Et voilà!  The entire dish from prep to plate took just around 30 minutes.  I learned that it would be better to use a pasta - like a penne or a rigatoni - that is similar in shape to the accompaniment so everything can be scooped up together.  The red pepper flakes was a last minute addition but I really liked that it gave a little bit of heat without the actual spiciness.  My end result was a little tight - not enough sauce - so next time I'll keep a bit of pasta water around to loosen things up as needed.

Friday, September 14, 2012

7x7 Big Eats 2012 - Papalote


























Location: 3409 24th Street, San Francisco, California 94110
Date: Wednesday, September 21st
Food: Chips & Salsa
Price: $1.50
Comments: This is not like regular salsas that are available @ most Mexican restaurants; it is tomato'y & cheesy without the heavily feeling of bad nacho cheese.  There is a good deal of heat in the salsa but it's not the kind that stays on your tongue & makes you want to drink a lot of water; it sits in the back of your pallet & just kind of coats the entire opening into the esophagus.

Monday, September 10, 2012

From the Oven - Gingerbread Muffins

We love Arizemendi Bakery; especially the Corn cherry scone (for me) & the Ginger cup (for him).  Unfortunately, they haven't had the Ginger cup for the last few times that's we've been there.  So inspired, he asked for gingerbread muffins.  I found this recipe on Epicurious & adapted it using some of the reviews that people wrote in.

Start out with...
     23/4 cups all-purpose flour
     21/2 teaspoons baking soda
     11/2 teaspoons cinnamon
     1/2 teaspoon salt
     1/2 cup butter, softened
     1/2 cup light brown sugar
     2 eggs
     3/4 cup mild-flavored molasses
     3 tablespoons freshly grated ginger
     11/3 cup milk

Then you...
     In a big bowl, whisk together flour, baking soda, cinnamon & salt
     In a bigger bowl, cream together butter & brown sugar
     Add in the eggs & beat until incorporated
     Add in molasses & ginger; mix until incorporated
     Add in half of the dry ingredients & mix well
     Add in the rest of the dry ingredients & mix well
     With the electric mixer on low, gradually add in the milk until everything is together
     Pour the batter into a prepared muffin pan; bake at 350F for 25 minutes



























I don't have a real muffin pan so I made mini muffins using a cupcake pan (bake for 17 minutes) instead.  The muffins are light & fluffy & don't hit you over the head with ginger flavor.  But if ginger is what you like, feel free to add more.  Note: if using dried ginger instead, reduce the amount by half since it is more potent than fresh ginger.

Thursday, September 6, 2012

Quick & Easy - Parmesan Roasted Asparagus

The boyfriend was going to be late coming home so I was tasked with making dinner.  For me, I can make a quick dinner by grilling a chicken breast & pair it with a nice green salad.  But since I was cooking for another person, I should at least try to make something a little bit more put together.

Having had mostly land animals the week before & 2 nights of eating out, I really wanted something that was on the lighter side but would still be fulfilling - what with him eating as much as a family of 4. I had planned on making salmon & pasta already, but I didn't figure what vegetables to cook until right as I got home.

I got this recipe from PickyCook but I think the original one came from Ina Garten.  Anyway, this is super easy & takes only about 20 minutes.


























All it takes is 6 ingredients (or 5 depending)...
     1 package of asparagus, about 15-20 stalks
     1/4 cup grapeseed oil or olive oil
     1/4 cup grated parmesan cheese
     Salt & black pepper
     Paprika (optional)

In a oven safe dish...
     Evenly lay out trimmed asparagus* in 1 layer
     Drizzle with oil & season fairly aggressively with the salt & black pepper
     If you want, sprinkle in a small amount of paprika
     Toss everything together to ensure even coating & lay out the asparagus again
     Roast in a 400F oven for 15 minutes
     Remove the dish from the oven, sprinkle parmesan all over & watch it melt





















The asparagus is tender & the tips are a little bit crispy.  Even though there is quite a bit of oil, it does not feel heavy whatsoever.  The paprika gives a little bit of heat at the end of each bite without making anything spicy so it just adds another layer of flavor.  This was super easy to make & I can easily see it paired with steak, chicken, or even a nice rack of lamb.

Wednesday, September 5, 2012

Quick & Easy - Lemon'y Light Pasta with Summer Squash

I am a huge meat eater; there is not a type of meat that I've had that I don't like or wouldn't eat again.  But eating meat 7 days a week isn't exactly the healthiest - or most interesting - thing to do.  So to break up the meat consumption, I have started to look for vegetarian recipes that are quick, healthy, & full of flavor.

We knew we wanted vegetarian & we wanted pasta; so that's what I Googled.  The first result is from Delish which showed 20 vegetarian pasta recipes.  I chose the Penne Tricolore since I had most of the ingredients already & it looked like something that I could make in 1 pot.



























My adaption of the original recipe had...
     3/4 box penne pasta
     1 large zucchini
     1 yellow squash
     1 white squash
     1/4 cup basil, chopped
     1/4 cup parmesan, grated
     1/4 cup extra virgin olive oil
     Zest of 1 lemon
     Juice of 1 lemon
     3/4 teaspoon salt
     1/4 teaspoon black pepper

It was kind of an orchestrated process...
     In a large pot, start heating up 4 quarts of water
     While the water is heating up, peel the zucchini & squash & cut them into matchsticks
     Once the water boils, salt it aggressively & add in the pasta; cook for 9 minutes
     In a big bowl, combine basil, EVOO, lemon zest/juice, salt, & pepper
     When the 9 minutes are up, add squash with pasta & cook for 2 more minutes
     Drain the pasta & squash into a colander, making sure all the excess water is out
     Put the pasta into the bowl of sauce & toss until it's all evenly coated
     When serving, grate some extra parmesan cheese on top.





















At first, the individual flavors of the oil, basil, & lemon juice really stood out & even fought against each other.  But after letting it sit together for a minute & the heat from the pasta integrated everything together.  The end product was light, fresh, & perfect for summer (or if you're having a "fat day").  I didn't mind having the seeds of the squash but if you do, you can cut the squash half, seed it, & cut it into thin semi-circles instead of matchsticks.  The pasta also works just as well without the squash as a side dish to go with fish.

Saturday, August 25, 2012

Quick & Easy - Coconut Mango Chia Pudding

I bought a pack of chia seeds a few weeks ago but I had no idea how to use it except to sprinkle it over my Cinnamon Toast Crunch in the morning.  And then a few days ago, Pinterest came to my rescue!  This recipe takes 2 minutes to put together, takes no skills whatsoever, & it is only 197 calories per serving.

The recipe calls for...
     1/2 cup light coconut milk
     1/2 cup unsweetened soy milk (or almond milk)
     3/4 cup fresh mango, diced
     2 tablespoons chia seeds (black & white ones are the same)
     1/4 cup agave nectar (or honey or stevia)

Everything is done in 1 simple step...
     In a container, combine every ingredient & refrigerate for 24 hours



























Chia seeds expand when they come in contact with liquid, creating this thick gooey texture that is similar to sago (tapioca) so the pudding is actually quite pudding'y...if you can get over the tiny seed in the middle.  The whole thing is not super sweet but it isn't super coconut'y either so if you are a big fan of coconut, you can add some coconut flakes.  I am definitely going to make more of this; actually I think I am going to go make some more right now!

Monday, August 20, 2012

Nothing Homemade - Basil Prosciutto Pizza

Friends of ours recently posted pictures of a pizza that they made using frozen dough from Whole Foods.  Inspired, we tried our hand @ making our own version using ingredients (mostly) from Trader Joe's.


























Throw into the shopping basket...
     1 package of Trader Joe's pizza dough
     1 package of Trader Joe's mozzarella cheese
     1 package of Stockmeyer sliced prosciutto
     1 jar of Classico traditional pizza sauce
     1 small bunch of fresh basil

And then throw everything together like this...
     Stretch or roll out the pizza dough into the desired thickness
     Spread an even layer of pizza sauce over the dough, leaving a 1/2 inch rim
     Sprinkle small slices of mozzarella cheese all over the pizza
     Lay down entire slices of prosciutto across the pizza
     Over the pizza with some more mozzarella cheese
     Roll up a few leaves of basil & cut them into thin strips; sprinkle over top
     Bake at 450F for 10 minutes


     























The pizza turned out well except the crust didn't get crispy & it wasn't even in thickness throughout.  The whole slices of prosciutto was not a great idea because it made cutting the pizza into slices sort of difficult; but that can also be a problem with the knife.  Also, I would suggest putting on the basil near the end or after the pizza is done baking.  In summary, this was a easy, fairly healthy, & delicious dinner that was put together in less than 30 minutes from start to finish.

Saturday, August 11, 2012

Weekend Dinner - Cajun'esque Panko Crusted Cod

I am a huge salt'water fish lover; but the Boyfriend...not so much.  So to get him to not only eat but actually enjoy some fish, I had to get a little creative.  I found the original recipe on Group Recipes which used Halibut but I don't see why I couldn't experiment with cod instead.  The end result was really, really, spicy so I am reducing the amount of peppers used in the recipe that follows.


To make this recipe, you'll have to get...
     2 medium cod filets
     3 tablespoons all-purpose flour
     1/2 teaspoon cayenne pepper
     1/4 teaspoon salt
     1/4 teaspoon black pepper
     3/4 cup panko bread crumbs
     1/2 tablespoon Cajun seasoning*
     3 tablespoons olive oil

And then all you have to do is...
     Thoroughly dry the filets making sure all the liquid is out
     In a plate, combine the flour with the cayenne pepper
     In another plate, combine the panko & the Cajun seasoning
     Dredge the filets in the olive, the flour, & then the panko (you have to press hard)
     Put the filets onto a foil-lined cookie sheet & bake at 350F for 15 minutes



























The fish comes out really moist & perfectly cooked with a crispy crust on top.  The bottom crust was a little soggy but that's to be expected as it sat touching another surface completely.  What can I do to get that bottom crust crispy too?!?  We had our filets with some rice & veggies but you can eat it with pasta or even with a little bit of a cucumber salad which can help alleviate some of the heat.

* Homemade Cajun seasoning: combine in a bowl: 3/4 teaspoon salt, 1/4 teaspoon ground oregano, 1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper, & 1/4 teaspoon black pepper.

Friday, August 10, 2012

Quick & Easy - Lemon Ginger Soda

Friends of ours are moving away for school & we are going to take care of their Sodastream machine in the mean time.  Before we could make the drink that we intend to though (stay tuned to see what that is!), we need to get to know the machine & form a bond with it.  While there are plenty of delicious soda ready-made syrups out there, the Boyfriend decided he was going to make his very own from scratch.



























To make the simple syrup, gather together...
     1 cup ginger, finely chopped
     1 cup water
     1/2 cup agave nectar (or honey)

And in a small pot...
     Bring water, ginger, & agave to a boil while stirring constantly
     Reduce heat to a simmer & let that continue for 15 minutes
     Turn off the heat & let the syrup steep for 3 minutes
     Strain the syrup through a sieve into a container



























To make the actual soda.....
     Carbonate cold plain water according to the Sodastream
     Slowly pour in the juice of 2 lemons & 3/4 cup of the ginger syrup
     Close the bottle tightly (not too tightly) & gently roll the bottle on a flat surface



























Pour into a glass & enjoy!  The spiciness of the ginger comes through without being too overpowering & it was not too sweet like store bought sodas can be.  And a huge bonus?  Everything was natural without artificial additions or chemicals!

From the Oven - No Fat Banana Bread

If you read my banana cake recipe, you know that I have a pet peeve about yellow bananas.  Well it just so happened that this time around, I had some more yellow (actually they were more black) bananas around my apartment.  Not really satisfied with my previous attempt of baking banana goodies, I thought it best to go back to the basics & use a vegan banana bread recipe that I have tried before with great success; a recipe that my college roomie shared with  me.

Searching through old Facebook messages, I finally found the link to the original recipe after a good while.  *Click*.... Error 404 Page Not Found. NOOO!  What?!?  How can that be?!?

OK, so that was a dramatization of what actually happened but that doesn't mean I was any less disappointed about the disappearance of this delicious recipe.  But the show must go on - & I had to get rid of these bananas - so I searched around for a similar recipe & found this on Pinterest.


So to make a banana bread that doesn't have any fat, it will take...
     2 cups all-purpose flour
     1 teaspoon baking soda
     1/4 teaspoon salt
     1/2 teaspoon ground cinnamon
     1/2 cup unsweetened apple sauce
     3/4 cup agave nectar (or honey)
     3 bananas, mashed

And you would have to...
     Combine flour, baking soda, salt, & cinnamon together in a bowl
     Combine apple sauce, agave, & mashed bananas in another bowl
     Add the wet ingredients to the dry & combine until everything just comes together
     Bake in a prepared loaf pan @ 375F for 30 minutes uncovered
     After 30 minutes, cover the pan with foil & bake for 20 more minutes



























The picture is kind of blurry but the loaf turned out pretty decent...that was, until I took a bite.  It doesn't taste bad; actually it tastes pretty good.  But the texture was...well...interesting; it is kind of dense, thick, & makes you want to smack it in between your tongue/roof of your mouth.  I can't say his is a faulty recipe & I can't say that my substitution of agave nectar for the honey messed things up; but I can say that the lack of fat might have something to do with it.

*Sigh*...why are things that are bad for you always make things taste better?!?

Wednesday, August 8, 2012

Cracking the "Whip" on Heavy Cream

A friend & I were embarking on a little baking adventure when she asked me if I knew the difference between heavy cream & heavy whipping cream.  Great question!  Why do some recipes call for heavy cream & some for heavy whipping cream?  Do they react differently?  Do they taste different?  What exactly is the difference between the 2?

To start off with the basics, cream is the yellow'ish fatty layer that lies on the surface of raw milk before homogenization [1].  There are 8 types of commonly used cream & they are classified by their butterfat content which then defines how well a cream can be whipped & how stable it is [2].

So what are heavy cream & heavy whipping cream?  In the United States, both heavy cream & heavy whipping cream are creams with a butterfat content between 36%-40% [3]. The main difference is that heavy whipping cream contains small amounts of stabilizers & emulsifiers.  Why?

Before the invention of heavy whipping cream, chefs (& probably home cooks too) would try to whip up plain heavy cream only to have it end up curdled because the cream & the utensils weren't cold enough.  To make things easier for the consumers, manufacturers added in small quantities of Monoglyceride, Diglyceride, Polysorbate 80, & Carrageenan - thereby creating the "whipping" aspect - so the cream can be whipped up more quickly & at slightly lower temperatures [4].  This industrialization process not only made heavy cream easier to use, but the increased stability also meant giving the product a longer shelf life (also reduced production cost & greater profit margins for manufacturers; but that's a different blog post all together).

While we are @ it, let's clear 1 more thing up: what is whipping cream?  Not heavy, not light, just whipping.  Well, as you might have guessed it by now, it has something to do with the butterfat content.  In the United States (I guess different countries have different standards), regular whipping cream is a cream that has a butterfat content of 30% [3].

So there, mystery solved: heavy whipping cream is simply heavy cream + chemicals.  According to my research, almost all grocery stores nowadays sell only heavy whipping cream (even if it is not named as such); so for those of you out there who are trying to move away from processed foods, I strongly suggest skimming the ingredients lists before making a purchase or maybe even consider venturing to farmers' markets or diary farms to find natural heavy cream (just make sure it's not raw please!).





















References:
[1] "Cream." Wikipedia. <http://en.wikipedia.org/wiki/Cream>.
[2] "Types of Cream - Definitions of Cream - What is Cream?" What's Cooking America
      <http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm>.
[3] "Cream." Joy of Baking. <http://www.joyofbaking.com/Cream.html>.
[4] "Heavy Cream Vs. Heavy Whipping Cream." 5 min: Life Videopedia.
      < http://www.5min.com/Video/Heavy-Cream-Vs-Heavy-Whipping-Cream-517142420>.

Monday, August 6, 2012

Nothing Homemade - Chocolate Frozen Greek Yogurt

I have an enormous sweet tooth & I would love nothing more than to sit in my chair & indulge in Häagen-Dazs while watching Big Bang Theory every single night.  But in reality, I cannot do that; at least not without negative consequences.  So begins my quest to search for tasty treats that can satisfy my cravings without blowing the scale wide-open.

I came upon this recipe while browsing around on Pinterest & thought to give it a try since it was just using things that I already had around the house.  All I had to do was mix the plain yogurt with 2 tablespoons of unsweetened cocoa powder & 3 tablespoons of agave nectar.  Pop the whole thing into the freezer for 45 minutes & enjoy.  I added in some chocolate chips just for kicks.



























Even though I used a lot more agave nectar than I wanted to, the yogurt was still pretty tart & the flavor was more bitter cocoa instead of chocolate.  Maybe this would be better if using chocolate syrup or a hot chocolate mix (omitting the agave).  While I really liked was how thick & creamy the yogurt became after it was frozen & how much cheaper this is compared to Ben & Jerry's frozen Greek yogurt, I don't think I will be making this again.

Monday, July 30, 2012

From the Oven - Booze Cake 之 Leopard Khalua Cake

The boyfriend's aunt makes this cake every time there is a family gathering.  Since we don't see her very often & we couldn't possibly ask her to bake us the cake all the time, we decided to see if we could recreate this delectable treat for ourselves.  I searched through a bunch of recipes & almost all of them use boxed cake mix & instant chocolate pudding; finally I found this one on a blog.


The chocolate'y yummy goodness comes from...
     13/4 cups all-purpose flour
     1/2 cup corn starch
     1/3 cup dry milk powder
     6 tablespoons unsweetened cocoa powder
     1 tablespoon baking powder
     1 teaspoon salt
     2 cups granulated sugar
     1/4 cup (1/2 stick) softened unsalted butter
     3/4 cup + 2 tablespoons canola oil
     3/4 cup low-fat milk
     1 tablespoon vanilla extract
     4 large eggs @ room temperature
     1/2 cup Kahlua

All you gotta do is...
     Sift together all the dry ingredients & the sugar in a really big bowl
     Add in the butter, oil, milk, & vanilla & beat until the whole thing is smooth
     Add in the eggs and mix just until incorporated
     Add in the Kahlua & mix until just combined
     Pour batter into a prepared bunt pan & bake @ 350F for 45 minutes


























After taking it out of the oven, let it cool inside of the pan for 30 minutes; flip it over onto a plate & Ta Da!!  I added chocolate chips to the recipe since that's how his aunt makes it.  But as I suspected, the batter was too thin & all the chips sunk to the bottom of the pan (top of the cake), giving it this spotty appearance; hence the name leopard Khalua cake.  Another thing I found helpful was to check the cake every 5 minutes after it's been in the oven for 25 minutes.  Take the cake out once a toothpick going into the center comes out with some wet crumbs.  I waited until the cake came out practically dry in the center (what the recipe says) & while the bottom of the cake was still moist, the center & the top got to be a bit dry.

Sunday, July 29, 2012

From the Oven - Booze Cake 之 Rum Cake

I remember a few years ago my uncle & his family went on a cruise to the Caribbean Islands.  When they returned they brought with them several rum cakes that were moist, sort of rum'y, but not alcohol'y @ all.  Trying to revisit that flavor without having to hop on a cruise, I bought myself a bunt pan & went to work.


You will need to invest in...
     11/2 cups (3 sticks) butter, softened
     11/2 cups granulated sugar
     3 eggs
     1 egg yolk
     2 teaspoons vanilla extract
     2 tablespoons lemon zest (~1 lemon)
     3/4 cup dark rum
     3 cups all-purpose flour
     2 teaspoon baking powder
     1/2 teaspoon baking soda
     1/8 teaspoon salt
     1 cup heavy whipping cream

The procedure is simple...
     In a really large bowl, cream together the butter & sugar until light & fluffy
     Add in eggs, egg yolk, & vanilla; blend until well mixed
     Add in lemon zest & mix well
     Gradually add in dark rum & mix until well incorporated
     In a large bowl, sift together flour, baking powder, baking soda, & salt
     Add the dry ingredients & the whipping cream to the wet ingredients alternately
          Make sure you begin & end with the adding of the flour mixture
     Pour batter into prepared bunt pan & bake at 350F for 60 minutes
          Or until a toothpick comes out clean





















And there you have it!  The original recipe calls for pouring a rum syrup over the cake after it comes out of the oven but I found that to be too alcohol'y & actually burnt the throat a bit.  The cake itself turned out not to be really rum'y @ all & it was not able to transport me to the Caribbean; but it was really moist & flavorful so yay!

Wednesday, July 25, 2012

7x7 Big Eats 2012 - Bi-Rite Creamery


























Location: 3692 18th Street, San Francisco, California 94110
Date: Saturday, July 21st
Food: Salted caramel ice cream
Price: $3.50 for a single (1 or 2 flavors)
Comments: Really cream texture but it was a little too soft & melted too quickly for my liking.  It was more caramel than salt but that is often a difficult balance to achieve; I did really enjoyed the toasty'ness of the overall flavor.  If you get lucky, the line will be short, but if you go on a nice, warm, Saturday evening like we did, be prepared to wait for approximately 30 minutes...& the line goes around the corner.

Saturday, July 21, 2012

Quick & Easy - "Winging It" Turkey Meatballs

We got 4 packs of ground turkey from Costco & are constantly trying to find different ways to cook it.  And what better way to use ground meat than to make meatballs with it?  After browsing a bunch of recipes online, I felt like I knew the gist of it & I was just going to wing it (not to mention I was late getting home & had to get this done quick).


All it took were...
     1 pound ground turkey
     1/4 cup Italian seasoned bread crumbs
     1/4 cup grated parmesan cheese
     1 egg, beaten
     1/2 yellow onion, finely chopped
     Salt & pepper

And all I had to do was...
     Take the onion pieces & sweat them out until they're soft, let cool
     Throw all the ingredients into a large bowl & season with salt/pepper
     Using your hands, mixing everything together until well incorporated
     Make a small patty & cook it to make sure the seasoning is good
     Using your hands again, roll the mixture into 1 inch balls
     Sear the meatballs in a pan until all the sides are browned (~5 min)
     Continue to cook the meatballs in tomato sauce until cooked (~7 min)
     Serve with a pasta of your choice.






















And there you have it.  If you are not thinking of cooking the meatballs for a pasta, you can continue cooking the meatballs after they've been browned using chicken broth or baking it.  I thought the turkey was kind of mushy but it is ground meat after all.  Surprisingly, these microwaved really well the day after.

Sunday, July 15, 2012

7x7 Big Eats 2012 - Il Cane Rosso


























Location: 1 Ferry Building #41, San Francisco, California 94111
Date: Sunday, July 15th
Food: Warm egg salad sandwich
Price: $9.00
Comments: This is not your mama's egg salad.  The mustard and relish balances out that gross egg'y taste/smell of the traditional egg salad.  The bred underneath was hearty without being heavy.  The cheese on top was sort of overkill as well as the bitter greens on top; they were really bitter.

7x7 Big Eats 2012 - The Slanted Door


























Location: 1 Ferry Building #3, San Francisco, California 94111
Date: Sunday, July 15th
Food: Cellophane noodles with crab
Price: $20.00
Comments: The noodles were flavorful but you could tell the crab wasn't cooked with it enough to infuse its flavors; and they were really oily.  Really appreciated the fact that there were actual pieces of crab meat instead of shreds.  The portion is really small & so made it really not worth its price.

Friday, July 13, 2012

7x7 Big Eats 2012 - Muracci's Japanese Curry & Grill


























Location: 307 Kearny Street, San Francisco, California 94108
Date: Friday, July 13th
Food: Katsu curry
Price: $9.45
Comments: Biggest complain is that this is very over priced.  The pork cutlet was really tender even though it was fried to brown crispiness.  There is a choice of brown or white rice as well as a choice for mild, medium, or spicy curry.  The mild curry was not spicy but it still had a good amount of heat.  The location is very small & there is very little place to sit so be prepared to take the order away.

Quick & Easy - Not Really Asian Style Grilled Salmon

I was looking for a new way to make salmon for dinner & remembered really liking the way the Boyfriend's aunt had made it during her July 4th barbecue.  Unfortunately, I couldn't recall the recipe that she told me so I looked up "Asian style salmon" on Google.  After much searching, I still couldn't find the recipe so I just went with this one from Food Network.



























To make 2 servings, it's going to take...
     2 salmon filets
     1 tablespoon of dijon mustard (I only had spicy brown)
     11/2 tablespoons of soy sauce
     3 tablespoons of olive oil
     1/2 teaspoon minced garlic

Once you've gathered all the ingredients...
     In a bowl, mixed together the mustard, soy sauce, olive oil, & garlic
     Marinate the filets in a shallow dish with half the sauce (~20 minutes)
     Sear or grill the filets until they are cooked (4-6 minutes)
     Spoon remaining sauce over the filets after they come out of the pan or grill



























And there you go.  It didn't really taste "Asian" but I don't really know what "Asian" is supposed to taste like.  I used the time the fish was marinating to prepare my vegetables.  When I sautéed the beans, I used the olive oil from the marinate to sweat the shallots & then a tablespoon of the sauce as seasoning.