make a Cold Noodles in a Peanut Soy Sauce

This recipe is indicative of my blog name! If you've ever made too much spaghetti and don't know what to do with it, this is the perfect dish. We love to eat this with my simple cucumber salad as side dish - perfect for those lazy summer days.

(Remember - you can always modify the sauce so it's sweeter, saltier, etc).

1/2 lb of spaghetti
1 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp water
1 tsp sugar
1 dash of white pepper
Shredded carrots for garnishing (optional) 


Cook spaghetti, following the regular cooking times. After it's been drained, place in a bowl and add just a touch of olive oil - this will keep it rather moist. Cover and set aside for a couple of hours to cool down.

Just before serving, mix the peanut butter, soy sauce, sesame oil, water, sugar, and pepper in a small bowl. Be sure to mix well as the peanut butter can take awhile to incorporate with the rest of the ingredients.

Pour peanut soy sauce onto the cold noodles, garnish with carrots (optional) and serve immediately.

how to make Fresh Basil Pesto?

 

Growing up in a Chinese household, it's no surprise that I discovered pesto in my college years.While living in the UK we seemed to survive on the pre-made, jar versions. It wasn't until my husband introduced me to fresh pesto that *ding* a lightbulb went off. I was surprised by how easy it is to make (literally just dumping the ingredients into a food processor), how fresh it tastes, and how healthy it is.

4 c fresh basil leaves

1/3 c pine nuts

1 clove of garlic (if you prefer a stronger garlic taste, add another one)

1/2 c extra-virgin olive oil

1/2 c freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

Put the basil leaves, pine nuts, garlic, and parmesan cheese into the food processor and blend.

Slowly add the olive oil to the mixture while it is blending. (Be sure to do this slowly because you don't want too much olive oil).

Once it is all blended, add salt and pepper to taste, and then blend one final time.

Serve over your favorite pasta, spread it on a sandwich...the possibilities are endless!

Storing instructions: Keep in an air-tight container in the refrigerator. After each use, you might want to add a little bit of olive oil to keep its consistency. 

how can i make Caprese Sandwich

My sisters have caught the cooking bug too and my younger sister Grace has asked to guest blog. Here's her delicious take on an Italian dish: caprese sandwiches. Sisters, sandwiches, laughs...what more could you ask for? ;)

With this week's obnoxiously hot weather, nothing rings in the summer like a caprese sandwich! It pretty much is the perfect meal to make for a vegetarian who lacks motivation, intelligence and patience to make anything that requires more than a few simple steps.  ;)  And it's not expensive to make!

1 small baguette

basil pesto

mozzarella cheese, sliced

1 fresh plum tomato (if possible, use organic), sliced

So are you ready for these simple steps with a super easy clean-up?

First, spread the pesto on the bread (the amount to your taste, I use about 2 tbsp on each side...I could inhale it).

Then place the mozzarella slices and the tomatoes inside the bread.

And you're done!

Okay, so while I must confess, this may not be an authentic Italian recipe (per my Italian brother), but I'm okay with this fact. It may be an American version of an Italian dish, but it's still the best sandwich out there! :)

Cooking Blunder and Life Update

I apologize for my absence - this week I started a new job and while we were creative in the kitchen, it just seemed that nothing was photo-worthy or blog-worthy. Then I thought, why not share them with you anyway? It's not like I claim to be a Michelin-worthy chef and everyone makes mistakes!

Due to our love of gnocchi and fresh pesto, we thought - hmm...why not try mixing those two together? It's not a traditional combination, but we couldn't think of why it wouldn't work. So last night we finally made it and took our first bite with great anticipation...and then we simultaneously had a look of disappointment on our faces. I'm not sure if it's the delicate flavor and texture of the gnocchi that was overwhelmed by the pesto...but it just didn't work.

Have you tried this combination before? Did you like it? Any tips? Let me know your thoughts!

Sweet and Tangy Strawberries

It's hard to feel inspired to cook when even the simplest task like boiling a pot of water for pasta on a summer day can leave you sweaty.  Luckily, this is when my love of fruit, salad, smoothies, and ice cream kick in.

Random fact: When I was younger, I never ate any red fruit. Green grapes? Sure! Red grapes? No thank you. Yes, I did eat red apples, but things like strawberries, watermelons, cherries? Blech. Luckily, I have gotten over this and now consider strawberries one of my favorite fruits. I usually like to eat them plain, but every now and again it's nice to try something different.

This strawberry dish is quick and effortless to make and it definitely hits the spot on a hot summer day. Each bite is sweet and tangy - a refreshing combination that's sure to please your sweet tooth.

1 lb of fresh strawberries
2-4 tbsp sugar (depending on your taste)
2 tbsp of freshly squeezed lemon juice


Thoroughly wash the strawberries and cut into quarters. Mix the strawberries, sugar, and lemon juice in a bowl.

Let it sit in a fridge for about an hour so the juices really mix.  Enjoy!!

Homemade croissants with nutella

Despite the summer heat wave we've had for the past couple of weeks, I had a craving for some home-baked goods...and the frozen puff pastry dough was eyeing me everytime I opened the freezer. I decided to make some nutella-filled croissants.

Yes.

I made croissants in ninety plus degree weather in our air-conditioner free kitchen.  Let me tell you, it was not a pretty picture...

However, they are simple to make and taste so good. I will have to make them again...but I learned my lesson and I will make them when the weather gets cooler. :)

Flour (for working surface)
1 sheet of frozen puff pastry, thawed
1 egg
Filling like nutella or apricot jam


Preheat the oven to 400 degrees Fahrenheit.

Cover your working surface with a generous coating of flour. With a floured rolling pin, roll out the puff pastry dough to an even, thin layer. Using a knife or a pizza cutter, cut the dough in triangle-like shapes.

Take about one teaspoon of your filling (I used nutella) and spread evenly on the wide side of the triangle. Then, roll up the dough towards the tip of the triangle. Repeat with each triangular piece of dough.

Place on a parchment-lined baking tray.

Crack your egg into a small bowl and mix well. Using a pastry brush, lightly cover the top of each croissant.

Bake for approximately half an hour.  Enjoy!!

This provides security ssl protocol invisibly to the user how the operations are performed by the protocol are above the layer package of basic services for Internet protocols, Valbermjiat used Meevaq adjust the transmitter you set the port or socket for both ends of the connection, and this is done by drawing a map of the agenda at each end of contact, the parties.

Pricipe
Most procedures implemented if the protocol to start exchanging information and request the preparation of a secure communication channel, where the protocol work begins when a computer user application server reliability. Application determines which user is doing a cryptographic algorithm that can be used in addition to the text of the challenge. (Challenge of the text is significant short content is identifiable in random encrypted to prevent re-send the encrypted texts which have been used in the past, which means that the text of the challenge is different ciphertext).

The authentication server, which is based recovery are in the form of a certificate containing the key signature of the advertiser server and server on the preferences of the encryption algorithm to use. The user's computer then creates a real key, and the server encryption key and sends the result to the server. Then the message server re-encrypted with the original key, this key is used to generate the information necessary for sending messages keys.
uses

SSL can encrypt all communications between the ports immediately and without user intervention, which provides support safety for all applications, the Internet, especially e-mail, and protocol Net Phone, and FTP, in addition to the various exchanges that take place on the web where it can protect all the use of SSL.

This provides a security protocol for a way invisible to the user, the operations are performed by the protocol are above the layer package of basic services for Internet protocols, Valbermjiat used Meevaq adjust the transmitter you set the port or power for both ends of the connection, and this is done by drawing a map of the agenda at each end of contact, the parties.

Pricipe
Most procedures implemented if the protocol to start exchanging information and request the preparation of a secure communication channel, where the protocol work begins when a computer user application server reliability. Application determines which user is doing a cryptographic algorithm that can be used in addition to the text of the challenge. (Challenge of the text is significant short content is identifiable in random encrypted to prevent re-send the encrypted texts which have been used in the past, which means that the text of the challenge is different ciphertext).

The authentication server, which is based recovery are in the form of a certificate containing the key signature of the advertiser server and server on the preferences of the encryption algorithm to use. The user's computer then creates a real key, and the server encryption key and sends the result to the server. Then the message server re-encrypted with the original key, this key is used to generate the information necessary for sending messages keys.
uses

SSL can encrypt all communications between the ports immediately and without user intervention, which provides support safety for all applications, the Internet, especially e-mail, and protocol Net Phone, and FTP, in addition to the various exchanges that take place on the web where it can protect all the use of SSL.













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Guest Blog :: Caprese Sandwich

My sisters have caught the cooking bug too and my younger sister Grace has asked to guest blog. Here's her delicious take on an Italian dish: caprese sandwiches. Sisters, sandwiches, laughs...what more could you ask for? ;)

With this week's obnoxiously hot weather, nothing rings in the summer like a caprese sandwich! It pretty much is the perfect meal to make for a vegetarian who lacks motivation, intelligence and patience to make anything that requires more than a few simple steps.  ;)  And it's not expensive to make!

1 small baguette

basil pesto

mozzarella cheese, sliced

1 fresh plum tomato (if possible, use organic), sliced

So are you ready for these simple steps with a super easy clean-up?

First, spread the pesto on the bread (the amount to your taste, I use about 2 tbsp on each side...I could inhale it).

Then place the mozzarella slices and the tomatoes inside the bread.

And you're done!

Okay, so while I must confess, this may not be an authentic Italian recipe (per my Italian brother), but I'm okay with this fact. It may be an American version of an Italian dish, but it's still the best sandwich out there! :)

Fusilli with Brie and Cherry Tomatoes

The basics of this pasta is so versatile that you can really alter it to your tastebuds, which I love. You can practically create a different dish everytime by switching up the ingredients. Who wants to eat the same thing everyday, right? 

What I love about this dish is that it's tasty, healthy, and requires only what you have in the fridge. It's a great way to finish things up. :)

(Serves 2-3 people)

8 oz of fusilli pasta (roughly half a box and any type of short pasta works)

1/2 c of red cherry tomatoes, halved

4 oz of brie, diced

1/4 c fresh basil, diced

2 tbsp olive oil

1/2 clove of garlic, diced

Bring a pot of salted water to boil and cook pasta according to package directions. Drain and set aside.

In a pot, heat up garlic and olive oil for a minute or two until garlic is golden. 

Turn off heat. Add pasta, tomatoes, brie, and basil and mix well. Add more olive oil if necessary.

Salt and pepper to taste.