Spicy Pinto Beans - legumes and beans

There is nothing really new about this recipe but it still proves exciting. Ever since I ventured into the Indian concoction of Spicy Green Beans and Spicy Chickpeas, I am into the trail to more legume recipes.


Spicy Pinto Beans
Ingredients: pinto beans, carrots cubed to bite-sizes, 4-5 shallots(or half medium onion) sliced, 2-3 garlic minced, 1-2tsp ground cumin, 1 tsp turmeric, butter, salt, 1tbsp oil, freshly ground black pepper, sprinkle of red chili pepper flakes

Directions: Add butter and 1tbsp oil to a frying pan, add in minced garlic, shallots saute till fragrant. Add in carrots and saute till carrots and onions are slightly tender/onions caramelized. Add the beans, then the spices. Salt to taste. Cook for about 10 mins in low-heat pan (note: if too dry, add some water/broth). Add in some freshly ground black pepper, mix well. Serve.


My Legume Love Affair (MLLA) was created by Susan - The Well-Seasoned Cook and shared by many fabulous hosts each time. This round, the 9th My Legume Love Affair is hosted by Laurie at Mediterranean Cooking in Alaska. Get a peek at the host line-up for this event here.

Tag: pinto beans, indian spices

Butternut squash is smiling to me

Is it rare to capture food that smiles? Evil sometimes...but...


I've made oven-baked fries with it and was happy with the results. I smiled, just like it smiled.
With that same butternut squash, I made another dish. What is it?

Tag: pumpkin, butternut squash

Fish Pasta

Who says fish and pasta can't mix? When there is No Time to Cook (yet striving to have nutritious tasty meals), mixing fresh produce and pantry staples (and sometimes even freezer-friendly sauces) gets me SET!


Fish Pasta (serves 2)
Ingredients: [Fresh Produce] fish fillet, cut into slices and lightly seasoned with salt, pepper and dried oregano, green vegetables (choy sum/boy choy/kailan/broccoli); [Pantry Staples] 2 servings pasta fusili, cooked according to instructions; [Freshly-Made/Freezer-Friendly...there is nothing unhealthy about it if you done it right] tomato-based pasta sauce prepared in advance then frozen, or basic sauce (can of diced tomatoes, garlic, onion, dried herbs, salt, freshly ground black pepper) prepared on the spot would not take you more than 15 mins.

Directions:
1. Prepare and cook pasta sauce -OR- heat-up pasta sauce prepared in advance*. I followed this same recipe without the meat and shitake.
2. Saute the minimally seasoned fish slices on a flat pan. This would take ~5-6 mins to complete cooking if they are thin slices.
3. Blanch/steam the green vegetables, set aside
4. Add the cooked pasta into the pasta sauce, toss well. Then top with fish and vegetables. Voila!

*I prefer making my own pasta sauce (I will make more every time, then freeze them for later use) to using bottled sauce, as I get to control the ingredients (eliminate the "bad" stuff", maximize the "goodness") going into my pasta sauce. To me, it is healthier. What do you think? ^0^

Tag: pasta, one dish,fish pasta, seafood

Grittibanz, Switzerland's Gingerbread Man

This is a Grittibanz. Grittibanz is the Swiss version of the Gingerbread Man. And obviously I got this from a Swiss bakery.

Tag: Grittibanz, swiss bread

Tamarind Chicken similar to Coriander Chicken

There are recipes which I have bookmarked previously and which I have tried using again and again. This Tamarind Chicken from Delicious Asian Food is one recipe that I will turn to when my slow cooker calls me for a chicken dish.

The original recipe does not call for the slow cooker, and I hope I have not done the dish injustice by doing so. The Baba Coriander Chicken dish that I have cooked previously uses almost similar ingredients. As the dish speaks for itself, Ayam Sioh or Tamarind Chicken uses generous amount of tamarind while Baba Coriander Chicken uses coriander seeds, salted soy beans , (a.k.a tau cheo, in hokkien) and lemongrass. The flavor of these two chicken dishes are completely different but all good.

This bookmarked recipe will go to Family, Friends and Food who is the host for the week.

Tag: tamarind, tamarind fruit,tamarind paste

Pasta Marinara with Beef and Shitake Mushrooms

Presto Pasta Nights starts year three and what is better than whipping up my favorite tomato-based pasta dish. I don't claim I cook the best pasta dish but in my own repertoire of pasta dishes, this pasta is one of those I do best.

Ever since I got used to using canned tomatoes (main ingredients: tomatoes, sea salt) for making my own pasta sauce, I have long forgotten Prego-alike sauces which is generally too high in sodium.

Pasta Marinara with Beef and Shitake Mushrooms
Ingredients: chopped garlic, fresh shitake mushrooms sliced thinly, ground beef, sliced onions, some butter, olive oil, 1 can of diced tomatoes, salt, freshly ground black pepper, dried oregano and basil, some stock/water if sauce is too dry

Directions:
1. Cook pasta accordingly to instructions. (Note: I like my pasta al-dente and do not like to overcook my pasta. I prefer to leave the remaining of the al-dente pasta cooked in a pan when I toss them with the sauce later)
2. In a lightly oil pan of olive oil, add in onions. Then add in some butter. Saute till onions are slightly soft, then add in garlic. Saute further.
3. Add in mushrooms and tomatoes, mix well. Let it simmer.
4. Add in ground beef and mix well with the ingredients (Note: I do not like to add in the ground beef too early. This is to prevent overcooking of beef and leading to rubbery texture). Add some stock/water if too dry.
5. At this time, the onions, garlic and other ingredients are cooked and soft. Add in seasoning and herbs and mix well.
6. When ready to serve, add in the pasta and toss well with the sauce in the pan. This will ensure the slightly uncooked pasta absorbs the sauce and complete the cooking in the pan. Then the texture of the pasta is just right.


Bon-Appetito! ^0^

This pasta goes to Ben of What's Cooking.

Tag: pasta, one dish,shitake mushrooms, bolognese

Salmon Cake Pattie with Mango Salsa

Healthy Salmon Cake
Ingredients: 2 cans of pink salmon, freshly ground pepper, 1 whisked egg, red chili flakes

Directions:
1. Mix all the ingredients together and shape into pattie
2. In a lightly oiled flat pan, pan-fry the salmon cake till the outside turns brown and slightly crisp
3. Serve or top with mango salsa


Remember the mango salsa, so versatile that I could serve with fish and shrimps ?This time, I made the salsa without the water chestnuts and almonds. It's even simpler!

Homemade Mango Salsa
Mango, cut into small cubes; kiwis, cut into small pieces; handful of cilantro leaves, chopped finely - Mix the ingredients.


This is healthy finger food, isn't it? The mango salsa brings a refreshing sweet to the savory salmon cake. Yummy! It's your heart that matters and let me take care of it.

Happy 2nd Birthday, Heart of Matter!

Tag: salmon, salmon cake, salmon pattie, snacks, finger food

Best Vietnamese food in Singapore !

We were cordially to a friend's house in Singapore to sample his cooking. Vietnamese food...Yummy! To recall, we have never tried any authentic Viet. cuisine in Singapore before. Well, we never even tried searching for one. I have grounds to believe it is easier to find authentic Viet. food back in California. California pampered us too much on good Vietnamese food ^0^

I'll just leave you with pictures to do the talking.

We started with Vietnamese Rice Paper Spring Rolls. And I can tell you that this is the first time I have tried to wrap one myself - DIY! It is almost similar as how the Peranakans have their DIY Popiah Party on the the "mode of wrapping". But I swear the ingredients are vast apart. In these Vietnamese Rice Paper Spring Rolls, they start you off by cleansing the palates. I vaguely remember the type of herbs used in each roll...just so many and exotic to its own. Light and refreshing even with luscious shrimps. And it was the first time I dipped my Vietnamese Rice Paper Spring Rolls in a sauce mix of hoisin and ground meat.

Isn't that gorgeous?

Now we were all waiting (impatiently) for the real thing ~Beef Pho~

The aroma of the spices lingering above the simmering broth aroused us...

A comforting naturally and richly seasoned beef broth, ladled over rice noodles and thinly sliced raw beef. The broth was just right, tasty yet not overpowering.

And there, we had the most delicious bowl of Vietnamese pho in Singapore...(yes, better than any other Vietnamese pho we have had in California.

We thank the host once again. ^o^

Tag: Vietnamese food, rice paper spring roll, pho