nbc has a slide show, on how long food lasts.
I recommend everyone to stop and watch it!
http://www.nbc11.com/slideshow/health/14221271/detail.html
Tuesday, September 30, 2008
Monday, September 22, 2008
Black Bean Chicken
As a kid, I hated black beans in my food.
But lately, I decided to buy a package of black beans to give black beans another chance, and now I am in love!
What is "black beans" anyways?
It is also called Chinese fermented black beans, and is a flavoring most popular in Chinese cuisine. It is made by fermentingand salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.
Please note, this recipe uses actual black beans that I got from Chinatown. Not to be confused with the "black bean sauce" cheaters use. =P
Real chefs use the actual black beans...
Even Wikipedia says so! :
"In Chinese cuisine, a condiment called black bean paste or black bean garlic sauce (蒜蓉豆豉酱) is made from douchi, as well as garlic and soy sauce, a typical combination used for seasoning a dish. This paste is commercially available in glass jars from companies such as Lee Kum Kee, although most Chinese restaurant chefs prefer to use actual douchi to prepare such sauces rather than using commercially available black bean paste."
http://en.wikipedia.org/wiki/Douchi
Black Bean Chicken
Ingredients:
- 8 chicken drumsticks, or about 1 pound of your favorite chicken meat
- 3 tbsp of black beans
- 1 tsp of oyster sauce
- 1 tsp of soy sauce
- 1/4 medium onion, chopped
- pinch of salt and pepper
- optional ingredient: green bell peppers
- 2 cloves of garlic, minced
- sprinkle of water
Instructions:
1. De-fat and de-skin your chicken meat. Didn't I do a great job? :) (save the bones in your freezer. Make broth later).
2. Chop the onion and any other veggie you decide to toss in.
3. Run your knife through the black beans. You can also smash the black beans with the side of your knife.
4. Add oil to the skillet, and toss the onions and garlic until golden.
5. Add the chicken to the pan, and toss until the chicken is cooked on the outside
6. Add the salt and pepper to the chicken.
7. Add the sauces and black beans to the pan. Stir until it is evenly mixed.
8. Add a sprinkle of water, turn the heat down to medium-high, and cover. Let simmer for about 8-10 minutes or until the meat is thoroughly cooked.
this recipe goes great with fish too!
But lately, I decided to buy a package of black beans to give black beans another chance, and now I am in love!
What is "black beans" anyways?
It is also called Chinese fermented black beans, and is a flavoring most popular in Chinese cuisine. It is made by fermentingand salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.
Please note, this recipe uses actual black beans that I got from Chinatown. Not to be confused with the "black bean sauce" cheaters use. =P
Real chefs use the actual black beans...
Even Wikipedia says so! :
"In Chinese cuisine, a condiment called black bean paste or black bean garlic sauce (蒜蓉豆豉酱) is made from douchi, as well as garlic and soy sauce, a typical combination used for seasoning a dish. This paste is commercially available in glass jars from companies such as Lee Kum Kee, although most Chinese restaurant chefs prefer to use actual douchi to prepare such sauces rather than using commercially available black bean paste."
http://en.wikipedia.org/wiki/Douchi
Black Bean Chicken
Ingredients:
- 8 chicken drumsticks, or about 1 pound of your favorite chicken meat
- 3 tbsp of black beans
- 1 tsp of oyster sauce
- 1 tsp of soy sauce
- 1/4 medium onion, chopped
- pinch of salt and pepper
- optional ingredient: green bell peppers
- 2 cloves of garlic, minced
- sprinkle of water
Instructions:
1. De-fat and de-skin your chicken meat. Didn't I do a great job? :) (save the bones in your freezer. Make broth later).
2. Chop the onion and any other veggie you decide to toss in.
3. Run your knife through the black beans. You can also smash the black beans with the side of your knife.
4. Add oil to the skillet, and toss the onions and garlic until golden.
5. Add the chicken to the pan, and toss until the chicken is cooked on the outside
6. Add the salt and pepper to the chicken.
7. Add the sauces and black beans to the pan. Stir until it is evenly mixed.
8. Add a sprinkle of water, turn the heat down to medium-high, and cover. Let simmer for about 8-10 minutes or until the meat is thoroughly cooked.
this recipe goes great with fish too!
Friday, September 19, 2008
Salmon Cakes
Was my last post seriously the olive oil post from over a month ago?
Wow!
Time flies...
I was fortunate last week, to find time aside to make some salmon cakes.
I've been wanting to make some type of fish patty dish for quite some time!
What better fish is there to use other than salmon?
It's high in Omega-3 fatty acids, high in protein, and high in vitamin D. yum yum.
Salmon Cakes.
Note: You can form them into large patties and serve between hamburger buns.
Or you can be like me and form them into mini patties and enjoy it over rice (I enjoy everything over rice...)
Ingredients:
- 4 salmon filets (about 3-4 ounces each or so)
- 1/3 a large onion
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup corn or tapioca starch (I also added a few tbsp of flour on top of this too)
- 1/3 cup bread crumbs
- 3 eggs
- sprinkle of any of your favorite herbs
- 1 tsp hot sauce
Instructions:
1. Cook the salmon in the microwave (about 3-4 minutes per side). You can also broil the fish in the oven if you desire so.
2. Flake the cooked salmon, until you have a big bowl of salmon flakes!
3. Mince your onion
4. Throw in all the ingredients and mix very well.
5. Make sure the mixture is sticky, so it can form into patties. Heat up oil in a skillet.
6. Form your patties, and place them on the skillet.
7. Cook the salmon until it's golden brown on each side.
8. Line a plate with paper towels to soak up the excess oil.
9. Enjoy!
Wow!
Time flies...
I was fortunate last week, to find time aside to make some salmon cakes.
I've been wanting to make some type of fish patty dish for quite some time!
What better fish is there to use other than salmon?
It's high in Omega-3 fatty acids, high in protein, and high in vitamin D. yum yum.
Salmon Cakes.
Note: You can form them into large patties and serve between hamburger buns.
Or you can be like me and form them into mini patties and enjoy it over rice (I enjoy everything over rice...)
Ingredients:
- 4 salmon filets (about 3-4 ounces each or so)
- 1/3 a large onion
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup corn or tapioca starch (I also added a few tbsp of flour on top of this too)
- 1/3 cup bread crumbs
- 3 eggs
- sprinkle of any of your favorite herbs
- 1 tsp hot sauce
Instructions:
1. Cook the salmon in the microwave (about 3-4 minutes per side). You can also broil the fish in the oven if you desire so.
2. Flake the cooked salmon, until you have a big bowl of salmon flakes!
3. Mince your onion
4. Throw in all the ingredients and mix very well.
5. Make sure the mixture is sticky, so it can form into patties. Heat up oil in a skillet.
6. Form your patties, and place them on the skillet.
7. Cook the salmon until it's golden brown on each side.
8. Line a plate with paper towels to soak up the excess oil.
9. Enjoy!
Thursday, August 14, 2008
Drop that butter! Use olive oil instead!
As much as I agree that food tastes great with tons of butter,
I really do not recommend consuming a lot of butter.
Believe me.. I've seen other people cook ...
They use tons of butter in their cooking without realizing how unhealthy it is, just because they are either:
(a.) following a recipe
(b.) that's how (insert name here) always made it.
Well, hey, guess what.
Times have changed -- your waistline and arterial walls are not as thin as they used to be.
Drop that butter! Use olive oil instead!
You can most definitely substitute olive oil for butter in your cooking and baking (yes! baking too!) without compromising the recipe.
I do it all the time.
Not only does my food taste great, but I feel a lot better (inside and out).
So please do not be afraid of breaking out of the confinements of a recipe, or how so-and-so used to make it.
Instead, just follow these easy conversions for a healthier dish!
I really do not recommend consuming a lot of butter.
Believe me.. I've seen other people cook ...
They use tons of butter in their cooking without realizing how unhealthy it is, just because they are either:
(a.) following a recipe
(b.) that's how (insert name here) always made it.
Well, hey, guess what.
Times have changed -- your waistline and arterial walls are not as thin as they used to be.
Drop that butter! Use olive oil instead!
You can most definitely substitute olive oil for butter in your cooking and baking (yes! baking too!) without compromising the recipe.
I do it all the time.
Not only does my food taste great, but I feel a lot better (inside and out).
So please do not be afraid of breaking out of the confinements of a recipe, or how so-and-so used to make it.
Instead, just follow these easy conversions for a healthier dish!
Butter/Margarine to Olive Oil Conversion Chart
1 teaspoon butter = 3/4 teaspoon olive oil
1 tablespoon butter = 2 1/4tsp olive oil
2 tablespoons butter = 1 1/2 tablespoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil
1 tablespoon butter = 2 1/4tsp olive oil
2 tablespoons butter = 1 1/2 tablespoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil
Not yet brave enough to do a full transition?
That's fine. Baby steps.
Use half-butter and half-olive oil in your cooking and slowly transition over =)
That's fine. Baby steps.
Use half-butter and half-olive oil in your cooking and slowly transition over =)
Saturday, August 9, 2008
French Toast! YAY French Toast!
Breakfast food is soo yummy.
I just wish I could get up early in the morning to actually enjoy breakfast!
French toast is one of my favorite breakfast items!
Enjoy French toast topped with powdered sugar or maple syrup. I did neither, since I really need to go to the grocery store..
Rich French Toast:
Ingredients-
- 6 slices of thick bread (I actually used 12-grain whole-wheat bread, because I try to be healthy... kind of odd french toast in the end, but it's healthier! hehe)
- 1/2 cup of milk
- 1/3 cup sugar
- 1/3 cup flour
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 eggs
- butter
Instructions:
1. Mix together the eggs, milk, sugar, flour, vanilla extract, and cinnamon.
*NOTE*
I had trouble dissolving the clumps of flour, since I was stirring by hand with a tiny teaspoon.
Using a larger wooden spoon may help. Or use an electric mixter
2. Melt 1-2 tsp of butter on a hot skillet or griddle.
3. Dip your bread in your egg batter, for about 20 seconds per slice. Let the excess drip back into the batter bowl.
4. Lay down your bread onto the buttery skillet.
5. Flip the toast over, when it's golden
6. Cut the toast in half, diagonally and remove from the heat, when its golden on both sides.
7. Follow steps 2-6 until all your toast is used up!
8. Enjoy all that oily goodness. Don't forget the syrup and powdered sugar!
I just wish I could get up early in the morning to actually enjoy breakfast!
French toast is one of my favorite breakfast items!
Enjoy French toast topped with powdered sugar or maple syrup. I did neither, since I really need to go to the grocery store..
Rich French Toast:
Ingredients-
- 6 slices of thick bread (I actually used 12-grain whole-wheat bread, because I try to be healthy... kind of odd french toast in the end, but it's healthier! hehe)
- 1/2 cup of milk
- 1/3 cup sugar
- 1/3 cup flour
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 eggs
- butter
Instructions:
1. Mix together the eggs, milk, sugar, flour, vanilla extract, and cinnamon.
*NOTE*
I had trouble dissolving the clumps of flour, since I was stirring by hand with a tiny teaspoon.
Using a larger wooden spoon may help. Or use an electric mixter
2. Melt 1-2 tsp of butter on a hot skillet or griddle.
3. Dip your bread in your egg batter, for about 20 seconds per slice. Let the excess drip back into the batter bowl.
4. Lay down your bread onto the buttery skillet.
5. Flip the toast over, when it's golden
6. Cut the toast in half, diagonally and remove from the heat, when its golden on both sides.
7. Follow steps 2-6 until all your toast is used up!
8. Enjoy all that oily goodness. Don't forget the syrup and powdered sugar!
Friday, August 1, 2008
Tomato Beef Stew
I never realized what a great combination beef and tomatoes are!
The tomatoes' sharp flavors combines well with beef's robust and meaty flavor.
This dish was inspired by the dish my ex-boss made recently at a potluck, and it also reminded me of a more soupier tomato and beef stew dish my Dad used to make at the restaurant he owned.
Based off those two inspirations, I created my own dish with my own input and ideas!
What I liked best about this dish, is that it's so healthy, and it can be refrigerated into tupperware containers, served over a bed of rice or pasta, for well-rounded sack lunch meal at the office! :)
Tomato Beef Stew
Ingredients:
- 3/4 pound of boneless beef (I just picked the cheapest cut of beef at the store =D)
- 5-6 medium tomatoes (I used roma tomatoes)
- 3 oz of tomato paste
- 2 tsp of soy sauce
- 1 tsp of brown sugar
- 1/3 of a large onion (I used had a gigantic onion, so i used about 1/5 of that =P)
- sprinkle of olive oil
- sprinkle of salt
Instructions:
1. Gather all your ingredients. Be sure to rinse all your produce and meats before starting.
2. Cut the beef into thin pieces or slices.
3. Mix the soy sauce and sugar in a bowl, and marinate the beef slices in this marinade for about 15 minutes.
4. Dice up your tomatoes and onions.
5. In a large skillet or wok, heat up some olive oil, then add your onions.
6. Saute the onions, then add the marinated beef
7. When the beef is almost cooked, add the tomatoes.
8. Stir the tomatoes until the juices start flowing.
9. Stir in the tomato paste, and bring the food to a bowl
10. Turn down the heat to low, and simmer for about 40 minutes.
11. Serve your tomato beef stew over a bed of rice of pasta, or place it in a tupperware for tomorrow's sack lunch!
The tomatoes' sharp flavors combines well with beef's robust and meaty flavor.
This dish was inspired by the dish my ex-boss made recently at a potluck, and it also reminded me of a more soupier tomato and beef stew dish my Dad used to make at the restaurant he owned.
Based off those two inspirations, I created my own dish with my own input and ideas!
What I liked best about this dish, is that it's so healthy, and it can be refrigerated into tupperware containers, served over a bed of rice or pasta, for well-rounded sack lunch meal at the office! :)
Tomato Beef Stew
Ingredients:
- 3/4 pound of boneless beef (I just picked the cheapest cut of beef at the store =D)
- 5-6 medium tomatoes (I used roma tomatoes)
- 3 oz of tomato paste
- 2 tsp of soy sauce
- 1 tsp of brown sugar
- 1/3 of a large onion (I used had a gigantic onion, so i used about 1/5 of that =P)
- sprinkle of olive oil
- sprinkle of salt
Instructions:
1. Gather all your ingredients. Be sure to rinse all your produce and meats before starting.
2. Cut the beef into thin pieces or slices.
3. Mix the soy sauce and sugar in a bowl, and marinate the beef slices in this marinade for about 15 minutes.
4. Dice up your tomatoes and onions.
5. In a large skillet or wok, heat up some olive oil, then add your onions.
6. Saute the onions, then add the marinated beef
7. When the beef is almost cooked, add the tomatoes.
8. Stir the tomatoes until the juices start flowing.
9. Stir in the tomato paste, and bring the food to a bowl
10. Turn down the heat to low, and simmer for about 40 minutes.
11. Serve your tomato beef stew over a bed of rice of pasta, or place it in a tupperware for tomorrow's sack lunch!
Saturday, July 19, 2008
French Green Beans
Vegetables are definitely something I need to have more of. It's just so hard because it's so hard to always have fresh vegetables on hand! Veggies go bad so fast...
But don't get me wrong, I do love vegetables though!
The colorful dark ones are the best. They are more flavorful and are more nutritious than the pale, sad, ones (like lettuce).
One of my favorites, of course, is the delicious green beans. Just a dash of s & p (salt and pepper) and I can eat a plateful!
Sauteed French Green Beans
Ingredients:
- 12 ounces of extra fine french green beans (very tender!)
- 1 clove of garlic minced
- 1/4 cup of onion, coarsely chopped
- salt and pepper for taste
- 3 cups of boiling water
- 1 tbsp of olive oil
Instructions:
1. Bring 3 cups of water to boiling
2. Chop your onion.
3. Mince your garlic
4. Blanch your green beans, by boiling your green beans in the water for about a minute.
5. Drain your green beans and rinse with cold water to stop the cooking process.
6. In a skillet, heat up your olive oil, then add the garlic and onion.
7. When the onion is golden, toss in the green beans.
8. Add your s & p and toss some more.
9. You're done! Quick and delicious!!
But don't get me wrong, I do love vegetables though!
The colorful dark ones are the best. They are more flavorful and are more nutritious than the pale, sad, ones (like lettuce).
One of my favorites, of course, is the delicious green beans. Just a dash of s & p (salt and pepper) and I can eat a plateful!
Sauteed French Green Beans
Ingredients:
- 12 ounces of extra fine french green beans (very tender!)
- 1 clove of garlic minced
- 1/4 cup of onion, coarsely chopped
- salt and pepper for taste
- 3 cups of boiling water
- 1 tbsp of olive oil
Instructions:
1. Bring 3 cups of water to boiling
2. Chop your onion.
3. Mince your garlic
4. Blanch your green beans, by boiling your green beans in the water for about a minute.
5. Drain your green beans and rinse with cold water to stop the cooking process.
6. In a skillet, heat up your olive oil, then add the garlic and onion.
7. When the onion is golden, toss in the green beans.
8. Add your s & p and toss some more.
9. You're done! Quick and delicious!!
Miso Salmon Steaks
Miso is one of those things that I love but I rarely have!
And when I do have miso, it's usually in such small and subtle amounts, like in miso soups.
I want some miso that I can really dig my teeth into!
My Miso Salmon Steaks are the answer to my cravings!
And for those out there who have no idea what miso is:
"Miso (みそ or 味噌, Miso?) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, kōjikin?) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁, Misoshiru?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan"
-- (lazy Jen stole this from Wikipedia... hehehehehe)
Miso Salmon Steaks
Ingredients:
- 3 salmon steaks (about 4 -5 ounces each)
- 3 tbsp of miso paste (I prefer shiromiso/"white miso")
- 1 tsp of soy sauce (I actually used more in my original recipe, but the result came out too salty so I am cutting the soy sauce amount down to only 1 tsp)
- 2 tsp of brown sugar
Instructions:
1. In a bowl, thoroughly mix together the miso paste, soy sauce, and brown sugar
2. Place the salmon steaks on a baking sheet.
3. Evenly spread a layer of the miso mixture across all 3 salmon steaks.
4. Heat your oven to 400 degrees, and bake your salmon for about 20 minutes, or until the edges are crunchy and the fish meat is flaky.
5. All finished! Enjoy with steamed rice =) YUMM. loooove miso.
And when I do have miso, it's usually in such small and subtle amounts, like in miso soups.
I want some miso that I can really dig my teeth into!
My Miso Salmon Steaks are the answer to my cravings!
And for those out there who have no idea what miso is:
"Miso (みそ or 味噌, Miso?) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, kōjikin?) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁, Misoshiru?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan"
-- (lazy Jen stole this from Wikipedia... hehehehehe)
Miso Salmon Steaks
Ingredients:
- 3 salmon steaks (about 4 -5 ounces each)
- 3 tbsp of miso paste (I prefer shiromiso/"white miso")
- 1 tsp of soy sauce (I actually used more in my original recipe, but the result came out too salty so I am cutting the soy sauce amount down to only 1 tsp)
- 2 tsp of brown sugar
Instructions:
1. In a bowl, thoroughly mix together the miso paste, soy sauce, and brown sugar
2. Place the salmon steaks on a baking sheet.
3. Evenly spread a layer of the miso mixture across all 3 salmon steaks.
4. Heat your oven to 400 degrees, and bake your salmon for about 20 minutes, or until the edges are crunchy and the fish meat is flaky.
5. All finished! Enjoy with steamed rice =) YUMM. loooove miso.
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