vendredi 5 septembre 2014

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.

lundi 1 septembre 2014

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
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! :)