When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
Tag: 2014
Mexican meatball soup (sopa de albondigas)
We made this version with minced buffalo meat. In a small pan, sauté 1 minced onion in a little olive oil until fragrant, then set aside to cool. In a mixing bowl, hand-mix 1 lb minced beef (here, buffalo), ¼ bunch minced cilantro, ½ cup uncooked long grain rice, 1 tsp each salt and black… Continue reading Mexican meatball soup (sopa de albondigas)
Chayote omelette
Peel one chayote, then cut into large matchsticks. Season lightly with salt and black pepper, then saute until lightly browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 eggwhites) over top, letting egg mixture set and brown on edges. Flip (here, I used a second saute pan) and let… Continue reading Chayote omelette
Korean-style rice ball (joo muk bap)
Inspired by my cousin Nam’s photo of a snack she recently enjoyed, I tried my hand at making joo muk bap (literally, fist rice because it is made by hand) withingredients I had in my pantry. Spread 2 cups cooked short-grain rice in a wide plate (I used an 8x8 baking dish), then season lightly with salt, Japanese… Continue reading Korean-style rice ball (joo muk bap)
Jicama omelette
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Burmese yellow pea and prawn soup
Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5… Continue reading Burmese yellow pea and prawn soup
Banana-egg pancakes (gluten free)
I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up… Continue reading Banana-egg pancakes (gluten free)
Hainanese poached chicken with tomato and cucumber garnish
Place a whole chicken (skin on, about 4 lb) in a large Dutch oven, pour in enough water to just cover the chicken, and add a sliced onion, 8 whole garlic cloves, 2 large knobs ginger (bruised with skin on), 15 whole black peppercorns, 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp Maggi… Continue reading Hainanese poached chicken with tomato and cucumber garnish
Roasted parsnips and fennel with store-bought rotisserie chicken
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken
Cooking Adventures 