Baked Parmesan Zucchini

Appetizer, In the Kitchen, Side Dish October 4, 2021 1 Comment

Serves: 4
Prep Time: 10 min
Cook Time: 20 min

INGREDIENTS:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Simple Japanese Ramen Soup

Dinner, Lunch July 9, 2020 Leave a comment

I can’t remember when we started this tradition, but every Friday when we work from home, I would make Japanese ramen noodle soup for lunch. I choose to make it because I would get pre-made ramen kits from our local Japanese market, and all I needed to do was to add some meat and fresh vegetables to make them look and taste like I made it from scratch. Since the pandemic started, I haven’t been able to go to our beloved Japanese market, and I finally have to make it from scratch for real.

Little did I know, it’s so easy to make the whole dish from scratch without the help of the pre-made kits. Here is the recipe –

Serves 2

Ingredients

For the Chicken –

  • 2 chicken thighs or breasts (boneless), I usually cut them into thin slices.
  • kosher salt and freshly-ground black pepper, to season
  • 1 tsp corn starch 
  • 1 tsp Japanese Mirin wine
  • 1 tsp Soy Sauce
  • 2 tsp sesame or vegetable oil

For the Soup –

  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1–2 tsp sea salt, to taste
  • 2 servings of ramen noodles

For the Toppings –

  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 large sheets of Nori
  • Napa Cabbage, baby bokchoi or greens of you choice.
  • optional: fresh jalapeño slices, for serving

Instructions

  1. Cook the chicken: Marinate the chicken in the listed ingredients, I like to marinate it for at least half an hour before cooking. Heat the pot that you’ll be using for the noodle soup, and sauté the chicken till they’re fully cooked. Transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the ramen broth: In the same pot with the remaining chicken dripping / sauce, heat the pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  3. If you’re adding vegetables or other toppings, add them into the soup and cook accordingly.
  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  5. Meanwhile, chop the scallions and jalapeño (if using).
  6. Assemble the ramen bowls: Start with the ramen, add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and your preferred toppings. Serve immediately.

 

 

 

 

Bruised Cabbage-and-Herb Salad

In the Kitchen, Side Dish May 29, 2020 Leave a comment

This is a recipe I saw on Food and Wine Magazine, I thought it looks good and saved it. Today I finally had the chance to make it and it’s really delicious. The mint and the herb combo really give the salad bright flavor, and the lime juice addd another layer zesty layer to this refreshing dish. For those who loves Green Papaya Salad, this is very similar and it’s a good replacement since it’s not always easy to find green papaya in this country.

Active Time: 15 MIN
Total Time: 30 MIN
Yield: Serves : 4

Ingredients

  • 3 thin slices (about the size of a quarter) peeled fresh ginger
  • 2 garlic cloves
  • 1 fresh Thai chile or 1/2 serrano chile, stemmed, seeded, and sliced
  • 1 tablespoon granulated sugar
  • 6 cups packed shredded green cabbage (from 1 medium head)
  • 1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
  • 2 tablespoons Vietnamese fish sauce
  • 2 tablespoons fresh lime juice
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • Fried shallots, for serving

Steps

Using a big spoon, mash ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; and use a potato masher to pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.

Garlic Butter Shrimp Pad Thai.

Dinner, In the Kitchen, Lunch May 29, 2020 Leave a comment
This recipe is actually very simple and the result is very delicious. It’s a great dish if you want to impress your guests, or simply want a comforting and satisfying meal.
 time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
serves: 2

INGREDIENTS

  • 4 ounces wide rice noodles
  • 1.5–2 tablespoons low sodium soy sauce, using more or less to taste
  • 1 tablespoons fish sauce
  • 1 tablespoons white vinegar
  • 1.5 tablespoons honey or maple
  • 0.13–0.5 teaspoon chili flakes, plus more for serving
  • 0.5 pound raw jumbo shrimp, peeled and deveined
  • 1.5 tablespoons peanut oil or extra virgin olive oil
  • 2–3 cloves garlic, finely chopped or grated
  • 1.5 tablespoons salted butter
  • 1–1.5 eggs, beaten
  • 1 cups bean sprouts or chopped baby bok coy (or other greens)
  • 2 green onions, chopped, plus more for serving
  • 0.13 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

INSTRUCTIONS

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.

 

 

 

Originally from:halfbakedharvest.com

 

 

Roasted Chicken Thighs with Tomatoes and Garlics

Dinner, In the Kitchen, Lunch April 22, 2020 Leave a comment

Quarantine day number I’ve lost count. We are trying to make something simple, but different and yet delicious. It sounds easy, but with both of us working full time, it’s not as easy as we want it to be. This is one of the recipes I found that’s actually pretty easy, absolutely tasty, and sort of on the healthier side, depending on what you pair it with.

Servies about 4, cook time: 50 minutes.

INGREDIENTS

  • 2 pounds (900 g) bone-in, skin-on chicken thighs (I used boneless ones too sometimes, it’s just as good)
  • 1/2 teaspoon kosher salt
  • 2 cups of cherry tomatoes or 2 tomatoes on the vine
  • 6 whole cloves garlic, peeled
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

METHOD

1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.

2 Preheat oven to 375°F (190°C).

3 Prep tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half, or the tomatoes on the vine in wedges. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

4 Place tomatoes, garlic, rosemary around chicken: Pour the tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, egg noodles, or rice.  We served it with pasta with cream sauce today, just because that’s what we have, and we are not being particularly healthy today….

Hearty Beef Stew

Dinner, In the Kitchen March 29, 2020 Leave a comment

Quarantine Day 12 – we are trying to make something comforting with whatever we have in the fridge, and this is what we made.  We ate half the pot for dinner, and will freeze the other half for lunch during the week.

Makes 4 serving.

Ingredients

Vegetable oil, for searing

2 pounds beef chuck, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

1 tablespoons unsalted butter

2 medium onions, cut into big dices

3-4 cloves garlic, crushed and minced

1 tablespoon tomato paste

1/4 cup all-purpose flour, or to cover

6 cups chicken or beef broth (we used store-bought chicken stock)

5 sprigs parsley

3 sprigs fresh thyme

2 bay leaves

1 pounds medium red potatoes, quartered

4 medium carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 28-oz canned diced tomatoes

2 to 3 teaspoons red wine vinegar, or to taste

 

Directions

  1. Heat a large Dutch oven. Pour in enough oil to coat the bottom of the pan. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard extra oil but leave the brown bits.
  2.  Add butter and melt it over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the chicken or beef broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 1 teaspoons salt, or to taste. Cover and simmer. Cook the meat until just tender, about 1 hours.
  3. Add the potatoes, carrots, celery, and the tomatoes and bring to a simmer. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 1/2 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately

Classic Corn Chowder

Appetizer, Lunch, Side Dish March 26, 2020 Leave a comment

This is a simple yet hearty soup. We made a small batch just enough for the two of us for lunch during this funky quarantine time, and it’s really delicious and satisfying.

Here is the recipe we used that serves 2-4, depending if you’re having it as a main or side dish.

Ingredients

  • 1 tablespoons butter
  • 2 slices of bacon or ham
  • 1 yellow onion, chopped
  • 1 ribs celery, chopped
  • 1-2 teaspoons of flour
  • 2 medium size boiling potatoes, peeled and cut into 1/2-inch dice
  • 2 cups fresh corn kernels (we used canned ones because it is what we have)
  • 1 bay leaf
  • 2 cups low-sodium chicken broth or homemade stock
  • 1 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Dash of paprika
  • Sour cream, for serving (optional)

How to Make It

Step 1

In a large saucepan, melt the butter over moderately low heat. Add diced bacon or ham, stir till it’s cooked through. Add  onion, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Sprinkle in the flour till it’s evenly mixed with the vegetables. Stir in the potatoes, 1 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

 

Step 2

In a blender or food processor, puree the remaining 1 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. sprinkle in the paprika. Top each serving with a dollop of sour cream, if using.

Classic Cheese Fondue

Dinner, Lunch March 2, 2020 Leave a comment

Ingredients

FOR THE FONDUE:

1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets (wait till the water is boiling before putting in the florets to steam, steam for 5 minutes)
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (clean and wipe day, roast in 350F for 12 minutes)
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Instructions

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Murray’s Beer Cheese

Appetizer, Snack March 2, 2020 Leave a comment
beer-cheese-recipe-cheese-bar6549-1500x600

Hey wait why’s there cheese in my beer?

  • Prep Time : 2 min.
  • Cook Time : 5 min.
  • Total Time : 60 min.
  • Serves 8

Ingredients

  • 1 lb Murray’s High Plains Cheddar, grated
  • 8 oz Black Hog Granola Brown Ale, room temperature
  • 4 oz cream cheese, room temperature
  • 1 clove garlic, micro-planed
  • 1/4 cup red wine
  • 1 tbsp whole grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 2 pretzel rolls

Directions

  1. Put all of the ingredients in a food processor, except for the beer, and blend until finely chopped.
  2. Pour in 1/2 cup of the beer and continue to blend. Slowly add the rest of the beer a bit at a time, blending in between each pour.
  3. Cover and refrigerate for one hour.
  4. Before serving, toast the pretzel rolls in the oven until warmed through. Serve with pretzel rolls and veggies, or spread the beer cheese on sandwiches.

Roasted Garlic Clove Chicken

Dinner, In the Kitchen February 15, 2020 Leave a comment

Cook time: 1 Hour 20 min

Serves: 4

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Direction:

  1. Preheat the oven to 350 degrees F.
  2. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
%d bloggers like this: