Thursday, November 26, 2009
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium onions, chopped
- 2 stalks celery, chopped
- Salt and freshly ground black pepper
- 1 Granny Smith apple, peeled and chopped coarsely
- 1 teaspoon freshly minced thyme leaves
- 1 teaspoon freshly chopped sage leaves
- 1/2 cup white wine
- 1 1/4 pounds cubed and dried cornbread
- 1/4 cup chopped fresh parsley leaves
- 2 cups turkey or low-sodium chicken stock
- 2 eggs, beaten
- 1/2 cup chopped pecans
1)Preheat oven to 350 degrees F.
2) Heat olive oil over medium-high heat in 12-inch skillet.
Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add wine. Allow to simmer until wine is almost evaporated; 1 to 2 minutes.
3) In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large greased casserole dish and bake for 30 minutes.
Tuesday, November 17, 2009
We had our Thanksgiving potluck at work today and I volunteered to cook the turkey that my boss had brought in. I fried it up at my dad's house. I also volunteered to make my famous Tiramisu. I say "famous" because I used to be known for my Tiramisu. I used to make it so often, that I've somewhat already memorized the recipe. Its a good thing I've memorized it, because I couldn't find the written recipe anywhere. Anyway, I haven't made it in a long time (maybe even for a couple of years) and have been dying to make it again. Its such an elegant (yet very easy) dessert that I haven't found the right occasion to make it. And when the subject of our Thanksgiving potluck came, I thought it was perfect timing. Mmmmm, how I've missed my Tiramisu.
Monday, November 16, 2009
Saturday, November 14, 2009
Today, was the Pacquiao vs. Cotto fight and we decided to go over my parents house to watch it, since they ordered it on pay-per-view. We siblings decided to order our own food to bring to the house. We decided to bring these Korean tacos:
They were quite the hit. And we even had some leftover to take home. I don't know how much longer I'm going to pursue the Kogi truck, but at least I know where I can get my Korean taco fix.
Oh yeah, and Manny "Pacman" Pacquiao won, by the way.
Friday, November 13, 2009
We ordered my favorite, Yummie Roll. As well as this "Dynamite Roll"
After enjoying plates and plates of sushi for about 2 hours, we all bid our farewell to Reni. She leaves for Oregon again tomorrow. Time really flew tonight. But it was great hanging out with my dear friends and their families. I wish we can do this more often. Maybe one day, we'll get to visit her in Oregon.
Thursday, November 12, 2009
I've been feeling like I'm coming down with something. And as usual, I wanted to have some soothing soup to help cure me. Well, what's been the theme of my recipes lately? Pumpkin! So of course, I had to dig up my pumpkin soup recipe. I haven't made it since last year, so its perfect timing for it.
Wednesday, November 11, 2009
I love eating different kinds of Asian dishes. Chinese, Thai, Korean, Vietnamese. I love them all. I've attempted to make the Vietnamese Pho before, but decided to leave that up to the pros to do. It came out pretty good, but of course the restaurants do them better. I found this dish in one of my cookbooks and made it a while ago. Since hubby and I are off today, I decided to make this for lunch again today. Its been a while since I've made it, and boy have I missed it. The sweetness of the sauce and the savory of the beef makes it a perfect combination. MMMM!
1 lb. beef top round strips
Grated peel and juice of 2 lemons
6 Tbsp. sugar
2 Tbsp. dark sesame oil
1 1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup water
1/4 cup rice vinegar (or you can use sherry wine)
1/2 tsp. crushed red pepper
6 flour tortillas (soft taco size)
6 romaine lettuce leaves
1/3 cup fresh mint leaves
1/3 cup cilantro leaves
1) Combine lemon peel, juice, 2 Tbsp. sugar, sesam oil, 1 tsp. salt and black pepper in a medium bowl. Add beef and toss to coat well. Cover and refrigerate at least 30 minutes.
2) Combine water, vinegar, the remaining 4 Tbsp. sugar and 1/4 tsp. salt in a saucepan. Bring to boil. Boil for 5 minutes without stirring until it becomes syrupy. Stir in crushed red pepper. Set aside.
3) Remove beef rom marinade. Discard all liquid. Thread beef onto wooden skewers (soak skewers in hot water for 30 minutes). Grill beef for 3 minutes on each side until cooked through.
4) Grill tortillas. Place lettuce, cooked beef, mint and cilantro on tortillas. Drizzle vinegar sauce. Roll tortillas to enclose filling and serve.
I was talking to my sisters-in-law on Halloween and was complaining to them how difficult it was for me to peel and cut up the whole pumpkin I bought the last time. And they said that they roasted theirs. Why didn't I think of that? duh!
Its Veteran's day today and hubby and I have the day off. So we decided to take our daughter for a walk to the farm around the corner from our house. I wanted to see if they still had pumpkins I can buy so I can stock up for our upcoming Thanksgiving feasts. "All pumpkins 1/2 off!" So I bought 4 pumpkins to roast and puree for later use.
1) Cut the pumpkin cross-wise. Scoop out all the seeds and thread.
Line a baking sheet with foil. Place cut pumpkin, cut side down, on baking sheet and pour 2 cups of water at the bottom of the pan.
Bake uncovered at 375 deg. F for 1-2 hours, or until pumpkin is fork-tender.
2) Peel the skin off the pumpkin and cut into pieces. Use for your favorite pumpkin recipes.
I can't believe how much easier it was to cook a pumpkin. I think the hardest part was cutting the pumpkin in half, which hubby was glad to do for me. I don't know why I didn't think of doing this before. I guess I figured since I boiled all the root vegetables to puree for my daughter's baby food last year, it was natural for me to think to boil the pumpkin too. Well, now I know.....
Monday, November 9, 2009
I must confess, I haven't really been posting too many new recipes lately. My parents just got back from their 3 week vacation last week. During that time, I also took a vacation from work to stay home with my daughter while they were away. Because of that, I haven't really had time to experiment on different recipes. I did a few, but not as much as I used to.
Anyway, my aunt gave me some Tamales the other day that she had ordered. I wanted to eat it for lunch today, and I wanted a rice side dish to go with it. But I didn't really feel like making my normal Mexican rice. I remember eating a Cilantro Rice one day when my friend from work and I went out to lunch at a popular Mexican restaurant. I've always wanted to try to make it at home. I found some cilantro in the fridge, so I decided to create my own version. And boy am I glad I tried. It came out so good and when I fed it to my daughter, she cleaned out her plate and asked for seconds! The picture here doesn't do it justice because you can't really see the beautiful color of green it turned out to be. While my daughter was eating up her rice, it gave me an idea to add another ingredient next time, to try to squeeze in some more vegetable in her diet.....spinach. We'll see how that one turns out.
1 Tbsp. oil
1 cup uncooked long grain white rice
2 cloves garlic
1/2 of a medium onion, chopped
salt to taste
1/4 tsp. cumin
2 3/4 cups chicken broth
1/3 cup pureed cilantro (a bunch of cilantro with a splash of water, then pureed)
1) Heat oil in medium heat. Add rice, onions and garlic. Cook until the rice becomes opaque and begins to slightly turn golden brown. During the cooking, add cumin and salt to taste.
2) Add broth and pureed cilantro. Cook until liquid begins to boil, stirring occasionally. Lower the heat to medium/low and cover, stirring occasionally. Cook for 15-20 minutes, or until the liquid has dried out.
Sunday, November 8, 2009
YUMMY!!! I think I found my new favorite dessert - Frozen Lemon Gingersnap pie.
Sunday, November 1, 2009
We used to have a favorite sushi restaurant we would eat at, Samsala. Hubby and I would always order their Crispy Crab salmon, which was almost similar to this Yummie Roll. The management there at Samsala changed so often, and the sushi chef's we were accustomed to was no longer there. So we haven't really found the right sushi place to go to until now. I think we'll be going back to Bistro Ka more often to have more of these