Happy Thanksgiving! My good friends, Daniel & Janisha were hosting thanksgiving dinner. And it was delicious! Janisha made all of the entrees by herself. What a champ! My only contribution is this pecan pie that I made from scratch. Recipe here. The only thing I did differently is that I added vanilla to the filling and substituted the dark corn syrup with molasses.
Beef Stew
Hey all! It’s been a while since anyone has posted anything. Haha! I made beef stew a while back and it’s pretty delish! The beef came out tender and the broth is has a sweet taste (from the red wine). Will definitely make again! And since I am Asian, gotta have beef stew with rice! Find recipe here.
So recently, we went to this Taiwanese restaurant at elmhurst and we ate this unknown vegetable. It was so bizarre because we asked people at the restaurant what was that vegetable and all they answer is “It’s called ‘A’ vegetable”…
I know right… I thought they were joking…
After researching and bothering all my Taiwanese friends, I finally found out that it’s really called A vegetable or the american name: A-choy vegetable. It is really crunchy and not so bitter. I was at an asian grocery store and found the vegetable so I decided to make it for dinner along with the Spicy chicken basil. I had no recipe for the vegetable so I just sauteed it with garlic and salt and pepper. It was good but it was a bit dry… I think I didn’t add enough oil. I will try cooking it with a recipe next time.
The chicken was really tasty and flavorful, and I will definitely make again. Recipe here for the chicken.
New Masterchef season is back! It has inspired me to no longer abandon this abandoned blog. I had beef stroganoff randomly at Hale and hearty (it was pretty good surprisingly) and decided to make my own. I got the recipe from here. I had a beef substitution because I couldn’t find the right beef. I went to two grocery stores and both don’t sell beef chuck roast. How weird. I also added too much white wine because I felt that the sauce looked very thick. It was a mistake because after that, all I can taste is white wine. My boyfriend kept saying that he is going to get buzzed after eating this.
-_-
All in all, it was pretty good. haha!
Rub tilapia filet with Old Bay seasoning and paprika and bake at 400 degrees for about 15 minutes or until it flakes off easily.
Meanwhile, take 1/2 cup butter and melt it over the stove on medium-low heat. Add 4 cloves of garlic, sliced thinly.
Once that’s melted, add 8 oz cream cheese (cut into smaller pieces for easier melting).
After both have melted and mixed well, add a cup of half-and-half, 1/3 cup of parmesan cheese, and ground pepper.
Mix over low heat until smooth.
Add crispy bacon bits.
Make fettuccine pasta and pour delicious sauce over it.
Eat.
Devour.
Done.
Yum. So I’ve been going through a month-long obsession with making mousse… and it shall end with a bang.
Here’s how to make this super easy dessert. What you need is:
8 oz chocolate chips
1/4 cup cold water
1 cup heavy cream
2 tbsp of peanut butter
1 packet of Knox unflavored gelatin
1. Microwave a bowl of chocolate chips and semi-sweet chocolate (total 8 oz. ish).
2. Meanwhile, place 1/4 cup cold water in a large mixing bowl and sprinkle packet of Knox unflavored gelatin and let it sit for 1 minute.
3. Then pour 1 cup heavy cream into the bowl and whip it for about 2 minutes on high, until it gets super fluffy.
4. Stir the microwaved chocolate until it is smooth, then add it to the bowl and whip again until smooth.
5. Add 2 tablespoon of peanut butter (I used chunky one for the nuts).
6. Keep folding until the texture is consistent.
7. Pour into cups (will yield 6 dessert cups) and refrigerate for at least an hour.
When the mousse is firm, add a dollop of whipped cream and cut up some bananas for the topping! Voila! Delicious. At least I think so 🙂
Hey, just wanted to update real quick. I have been in the mood for steak lately, so I’ve been experimenting a little the past week. Here goes:-
Sirloin Pan Seared
Quick and easy. Dry rubbed a generous amount of salt on both sides. Rubbed black pepper, oregano, olive oil and rosemary on both sides. Gave a little fragrance to it by chopping some fine garlic and sprinkling it on top after some rub. Optional: Added worchesteshire sauce on one side. Let it sit out for a little bit until meat reaches room temperature. Heated up the pan with high heat, when it reaches a good high temp, slapped the steak on there without moving it. Seared it for about 3 1/2 – 4 minutes on one side and then flipped it over. This is for medium. For medium-well just add another minute or so on both sides.
Garlic Butter Broccoli/Mushroom
Boiled broccoli for about 3 minutes and then drained it. Stir-fried some garlic with one tbsp of butter in a pan and added mushrooms. After mushrooms are about done, add the broccoli and one more tbsp of butter. Sprinkled salt all over and tossed.
Thats it! Hope I don’t get the heebies…
You guys might think this shake is so weird but it’s actually sooooooooooo good. YUM. So creamy and chocolate-y! 😀
Ingredients:
1 Ripe avocado
approx 1-2 tbsp condensed milk
approx. 1/2 cup of milk
approx. 2-3 tsp sugar
approx 4 ice cubes
hershey’s chocolate syrup
1. Put avocado, milk, sugar, ice cubes, and condensed milk in the blender. Blend until smooth.
2. Pour as much chocolate syrup into glass to your liking.
3. Pour avocado blend to the glass. Serve with spoon.
We’ve been addicted to Masterchef (all of us) so I thought I’d try to make Tony’s Pan-seared Mahi-Mahi with mango salsa. Of course, the grocery universe decided to not have Mahi-Mahi (in 3 different locations) so we decided to just go with tuna. I was a bit worried everything would be too dry since the salsa didn’t have much juice to it, but it tasted really good with rice. No sauce needed. We also decided to throw some scallops on top, which neither hurt or helped the dish… One thing I do have to say is red onions = bad breath for a really long time.
Hello there!
For dinner, I decided to make beef stew noodle soup! I have no recipe or exact measurement for this. I have made beef stew and Taiwanese beef noodle soup in the past. I just improvised based on my experience. The soup is delicious, but I would probably cook this with flat and broad noodle next time.
Ingredients:
Beef cubes
16 oz Beef broth
1 tomato (chopped)
1 small can of tomato sauce
1 tbsp of ketchup
3 cloves of garlic (smashed)
1/2 an onion (chopped)
1 dry bay leaf
4 small carrots (peeled and chopped)
water
1 1/2 tsp Olive oil
Flour Vermicelli
salt
pepper
sugar
scallions (chopped)
chili powder
Directions:
1. Heat oil on pot, and put in chopped onions and garlic. Cook until tender. Add in beef and brown all sides. Add a little bit of salt and pepper.
2. Pour beef broth and bay leaf. Cook in medium heat.
3. Simmer for 2-3 hours with lid on. Check pot every 30 minutes, and add some water as some of the broth might have evaporated.
4. Add in carrots, tomato, tomato sauce, ketchup, a pinch of sugar, and chili powder. Cook until carrots are tender. Simmer.
5. Get another pot, and fill with water. Bring water to boil, and place in flour vermicelli. Cook for 2 minutes. Drain water.
6. Place noodle in a bowl, and pour soup over it.
7. Garnish with scallions.
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