Showing posts with label food recipes. Show all posts
Showing posts with label food recipes. Show all posts
Tuesday, December 16, 2014
sopinha
cold wet days, soup days. comfort food comes in many ways .
my latest obsession soba white miso. dead easy.
boil 1 cup water
add soba and cook
dissolve 1 tablespoon shiro miso in the water ; stir
add a handful of enoki mushrooms.
turn off the fire immediately if not the enoki will toughen.
serve and enjoy.
neki desu
Wednesday, October 08, 2014
this blog needs some food
i am thrilled to have discovered a chinese grocery in the neighborhood. that helps me save trips downtown, which have become sparser and sparser, in order to buy oriental vegs.
one of my all time faves is pak choi so very versatile it should be always included in a bag of cooking recipe tricks.
i have come up with a simple quick way to eat it as either a starter or to accompany the main dish.
so without greater ado :
1 baby pack choy per person
wash thoroughly in running water and quarter it.
stir fry for 1 minute in very hot oil about 1 tablespoon per pak choi
add 1 1/2 or 2 cups pre cooked garbanzo beans ( chick peas) and continue stirring
for 2-3 more minutes the leaves should be wilted, but the stems translucent and crunchy
combine in a cup
1 tablespoon white miso
3 tablespoons mirin
2 tablespoons low sodium soy sauce
1 tablespoon virgin olive oil
2 tablespoons water -you can add more if you wish to tame the soy sauce
a pinch or two of chili pepper flakes.
(you can adjust the quantities in the sauce to taste)
whisk all and pour over the vegs; stir on the fire to blend flavors. serve
you can add tofu cubes for extra protein to make it a wholesome starter.
itadakimasu!!
neki desu
Friday, March 15, 2013
now, don't tell me mom isn't cute
wonderful recipe from my favorite cook. if you don't eat pork, you can use the sauce recipe and roasting for chicken or beef.
have a great weekend!
neki desu
Monday, December 10, 2012
it's beginning to look
well, outside it's christmas. inside in my household it's beginning to look more like it.
some chores, like buying the tree and stollen are already checked. no decorations or presents yet and i don't think i'll make fruitcake this year.
and what in the world are those photos about, you may ask.
it is an overgrown pasta used as christmas street decoration .
and why so?
because it holds a soft spot in catalan hearts as part of their gastronomy christmas tradition: escudella.
no self respecting household goes without this ultra hearty soup on christmas day.it cooks slowly in a pot for 6-10 hours-the slower the better- but it's a couple of separate courses in a pot.
the pasta called galets is stuffed with minced meat and eaten as a separate course with or without soup, then you have the meats and vegs and finally the soup
the recipe and the galets floating in the soup dish.
now, don't tell me the galet is not a cute idea for a christmas decoration!
Monday, October 15, 2012
it's fall
and the minute the air cools down they spring up. among wild mushrooms chanterelles are my very favorites. mushoom pickers here, it's somewhat a national sport of sorts, can kill for the red cap pine mushrooms, but for me chanterelles are much more delicate and delicious.
they do not need much , a small chopped shallot, and some good olive oil and butter to turn the shallot golden. then add the mushrooms and saute quickly on high fire. a turn of the pepper mill and that's it! great side dish for meats. if you add some heavy cream it can make the best pasta you've ever had.
neki desu
Wednesday, January 26, 2011
unplugging
octopus and potatoes galician style
until next monday.but people have to eat don't they?leaving you with some serious food links for your enjoyment.
- smitten kitchen comfort food with a twist. or two.
- jaimie oliver need i say i adore him? and always good recipes.
- coconut and lime creativity in the kitchen.
- soumiya's kitchen there's a lot to explore beyond our palate's comfort zone.
- more of a picture blog, but do check check out the recipe archive too.
until then, those of you inside the cabin get those pots out and cook to combat the cold !!!
and yes, we eat octopus and potatoes.♥♥
neki desu
Tuesday, January 04, 2011
the attraction of the beach in winter
xmas day at the beach
doing the blog rounds and catching up. looks like many of us spent either xmas day or new year's day at the sea side, can't think of a better way . moreover there's something downright naughty about it :)
but this is about what i found at some of my favorites during unplug time.
- never heard of string gardens?this goes beyond the eco thing .
- feeding my lust for handwoven fabric turned into clothes. yes, we can! and with style too.(check her flickr for the whole treat)
- food for the soul:leaving your mark upon life
- and for the body: the perfect onion soup
santa brought me a new digi cam and i'm getting used to it. still find the 16:9 aspect ratio awkward.
all of this to say that today's post had to be turned around as the photos are trapped inside the cam while the battery is charging.
neki desu
Tuesday, November 02, 2010
remnants turned to gold
this is a quick post with very little fiber content unless your pumpkin was of the fibrous watery kind.
what to do with all the remains of the pumpkins? oh no! more pie? more soup?
here's an easy one:
- cubed pumpkin
- raspberries
- butter
- balsamic vinegar
judge by eye the quantities of the ingredients depending on how much pumpkin you have
boil the pumpkin cubes until done, but keeping them firm.
in a skillet melt butter add a few drops of oil to prevent it from scrching.
sauté the cubes until tender
add half a teaspoon balsamic
add the raspberries blend all adjust butter if needed.
add a turn of the pepper mill and serve hot.
you can garnish it with some more uncooked raspberries.
it's a tart-sweet side dish that goes well with meat or fowl.
in a short while i'll be sacrificing my scraggly over grown hair at the hairdresser and will go from witch to princess :) here i go!
neki desu
Thursday, July 08, 2010
keeping your cool ; )
can be difficult in this weather and everyone complaining about the heat. here's the latest invention chez nous.
- slice some watermelon and cube it
- soft freeze the cubes
- put them through a blender
- put the blend in a tall glass and fill it with seltz water.
you'll enjoy the best watermelon soda ever.no sweeteners, no extra calories, no additives .and for the price of a soda you can get 2 whole watermelons fully recyclable!
ps. everybody was walking around this morning with a silly grin on the face.
even the chinese shopkeepers from dollar stores were flag waving.
neki desu
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Thursday, July 01, 2010
it's here
that time of the year when my hormones crave for chocolate and my palate for a cool gazpacho.
if nothing about spain's contribution to culinary art excites your palate, this is because you're not familiar with gazpacho.
brilliantly simple and unfussy, cold, nutritious and refreshing during the heat months. a glorious vegetarian treat in a country where everything is spiced up with ham. because as it is said here"ham is not meat, ham is ham". as ham was the proof that you were not a converso, but an old christian after the purity of blood edict went into effect.
anyway back to food after such sad, sad incident here's my household take on gazpacho:
our contribution to the original recipe: balsamic vinegar instead of regular vinegar and coriander.we also avoid the garlic and add no salt as we think it's an overkill. and as a burping prevention factor we do not peel the cucumber.
1 kg ripe plum tomatoes
1 whole large cucumber
1 large red pepper seeded
3-4 coriander sprigs
about a cup of extra virgin olive oil
about half a cup balsamic vinegar.
- drop the tomatoes in boiling water for 5 minutes.
- discard the water cool, peel and seed the tomatoes.
- chop them coarsely and put in a blender.
- chop the pepper and cucumber and blend all together adding the oil.
- if too dense you can add water. blend again adding the coriander and balsamic vinegar.
- chill thoroughly. keeps for 3-4 days in the fridge, but be sure to stir thoroughly before serving.
you can correct the amounts to suit your taste. some people like less oil and more vinegar, or more cucumber. some people blend one or two garlic cloves for an extra kick.
pass a platter of chopped onion, coriander, boiled eggs, pepper and croutons. people pick and choose garnishing gazpacho to taste. enjoy ♪♪♫
neki desu
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Saturday, February 13, 2010
low fiber content week
No fiber related posts this week as life has been happening almost daily. To round out the week here's the last OT post. My greengrocer gave me a taste of this carrot a couple of days ago and i fell for it. The look is exotic, the taste is nutty and the texture is crispier than a regular carrot.i'd say it's for adults only :)
Here's what i did with it besides go wild taking photos:
Slice thinly in rounds
Add chopped walnuts
Season with a vinaigrette with Balsamic vinegar
Add a drop of Tabasco
Mix
Sprinkle grated coconut on top.
Bon appetit!
Have a great weekend!
neki desu
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Sunday, May 10, 2009
食べましょうか
Let's eat!
Although not usually found in Japanese cooking pak choy is a vedette in Chinese, Thai and Vietnamese cooking. For me it is one of the most exciting vegetables to be found in the market.
And with just minor cooking effort you can have a succulent dish.
neki desu
And with just minor cooking effort you can have a succulent dish.
- Preheat 1 to 2 tablespoons peanut or corn oil in a wok or large pan until rippling.
- Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger.
- Stir-fry until fragrant; season with salt.
- If you feel like celebrating you can also add shiitake mushrooms and tofu cubes to the stir fry. And for texture i add a tablespoon of sesame seeds.
- Dribble some mirin and soy sauce dressing to which a pinch of brown sugar has been added.
- Serve and enjoy.
neki desu
Saturday, December 20, 2008
TIF- gift giving
December TIF and i can't believe i finished the challenge albeit life happening in between.
This month's TIF is about gift giving and here's a gift to you all.
Fideua, the sound of the name is a prelude for goodies to come!
This is one of our faves and not only is it succulent, but also dead easy. Once you master the basic recipe you can get creative. For example sautéing the shrimp and other creatures in brandy, or perhaps making your own fish broth.
Never mind the BBQ, as methinks this is a concession to Americana :) You can make it on the stove. And believe me, it's better to sauté the noodles until golden before adding the stock. This will ensure that they don't get mushy.
There's no need for anything else except a good chilled white wine and perhaps good company.
Enjoy! and please let me know how it turned out.
This month's TIF is about gift giving and here's a gift to you all.
Fideua, the sound of the name is a prelude for goodies to come!
This is one of our faves and not only is it succulent, but also dead easy. Once you master the basic recipe you can get creative. For example sautéing the shrimp and other creatures in brandy, or perhaps making your own fish broth.
Never mind the BBQ, as methinks this is a concession to Americana :) You can make it on the stove. And believe me, it's better to sauté the noodles until golden before adding the stock. This will ensure that they don't get mushy.
There's no need for anything else except a good chilled white wine and perhaps good company.
Enjoy! and please let me know how it turned out.
neki desu
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Esta obra está bajo una licencia de Creative Commons.
Sunday, September 07, 2008
salmon and savu
One of the many pleasant gastronomic discoveries in Helsinki was the Savu smoker bags in which you can cook food with a delicious smokey taste. Best of all no mess.
We bought some of them and last night i tried the fish one with salmon.
There are two important pointers to follow: the fish or meat has to be seared first so that the juices do not escape and the food needs a good marinade to make it tastier.
My favorite cook, Jamie Oliver came to the rescue with a very interesting and simple marinade for half a salmon .
marinade:
soy sauce
mirin
lime zest
lemon zest
grated ginger
quantities depending on how much fish you've got.
Put all in a plastic bag, shake and massage the fish with it, leave 1 hour.
Take the fish out and dry. Discard the marinade.
Sear the skin for 1 minute until crispy.Then cook in the oven 20 minutes.
i put it in the smoke bag along with whole white onions and lemon slices. Twenty minutes later we were having this great smoked salmon dinner accompanied with a grilled red pepper avocado salad.
And a glass(or two) of a good white from Galicia.
Life is good. :)
neki desu
neki desu
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We bought some of them and last night i tried the fish one with salmon.
There are two important pointers to follow: the fish or meat has to be seared first so that the juices do not escape and the food needs a good marinade to make it tastier.
My favorite cook, Jamie Oliver came to the rescue with a very interesting and simple marinade for half a salmon .
marinade:
soy sauce
mirin
lime zest
lemon zest
grated ginger
quantities depending on how much fish you've got.
Put all in a plastic bag, shake and massage the fish with it, leave 1 hour.
Take the fish out and dry. Discard the marinade.
Sear the skin for 1 minute until crispy.Then cook in the oven 20 minutes.
i put it in the smoke bag along with whole white onions and lemon slices. Twenty minutes later we were having this great smoked salmon dinner accompanied with a grilled red pepper avocado salad.
And a glass(or two) of a good white from Galicia.
Life is good. :)
neki desu
neki desu
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