Fish with ginger and black beans

Beans stir fried with masala eggs

Ingredients:

2 cup sliced beans
1/2 onion, sliced finely
1 Tbsp chopped green chili
1/4 tsp cumin seeds

2 eggs
1/4 tsp turmeric
1/4 tsp red chili
salt and pepper

Method:

Beat the eggs with turmeric, red chili, salt and pepper. Keep aside.

Heat oil in a pan. Add the cumin seeds. After a minute add the onions and cook until slightly golden in color. Add the beans and a little salt and cook until beans are done.  Move the beans to the side and add a little oil.
Then add the beaten eggs. Let the eggs set slightly and then mix the beans to scramble . Season with more salt or pepper.

Serve hot with rice.

Shitake mushroom cooked in Indian spices

Ingredients:

3 cups Shitake mushrooms, sliced into half
1 small onion, finely sliced
1/2 tsp fennel seeds
1/4 tsp red chili powder
1/2 tsp turmeric powder
1 medium tomato, cut into quarters
2 tsp ginger garlic paste


For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
2 green chilies
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed, green chilies and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind. Keep it aside

Method:

Heat oil in a pan. Add fennel seeds. Once you hear it popping, add the ginger garlic paste and saute for a minute. Then add the onions. Cook for 3 to 4 minutes. Then add the tomato, chili and turmeric powder and a 1/4 tsp salt. Cook until the tomato breaks down. Then add the mushroom and mix well. Add about 2 to 3 Tbsp coconut masala mixed with 1/4 cup of water. Combine well and cook for about 3 or 4 minutes until sauce thickens and the mushroom is cooked.

Sprinkle with coriander leaves and serve hot with rice or rotis

Besan Battered Sole

Ingredients:

1 cup besan flour
1/4  cup  or more cold white beer
1/4 tsp ajaiwan
salt and pepper
1/2 tsp chili flakes
1 tsp garlic ginger paste

4 slices of sole, patted dried and lightly sprinkle with salt and pepper

Method:

Add the besan, ajaiwan, salt and pepper, chili flakes, ginger garlic paste and the beer and mix into a slightly thick batter.

Heat oil to 375 degrees F. Coat the fish with the besan batter and put it into the oil. Do not overcrowd. Fry until crisp on both the sides.

Serve hot with some salad and tartar sauce.

Mixed Fruit Lassi

Ingredients

1 cup blueberries
1 ripe banana
1 mango, peeled and chopped roughly
1 avocado
1 1/2 cup yogurt
1 cup milk
2 tsp stevia
2 cups of crushed ice
1 lemon juice


Method:

In a Vita Mix, add the yogurt, milk, crushed iced, and all the fruits, stevia, lemon juice. Blend on  low speed and then switching it to high until smooth and frothy. 

Serve cold.

Blueberry Muffins

This is recipe is adapted from “Baking with Julia". I would add 3/4 tsp of salt instead of 1 tsp.



Ingredients

1 3/4 cups cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
3/4  teaspoon salt
1 pint fresh blueberries ( 2 cups)
3/4 cup milk
1/4 cup sour cream
1 stick (4 ounces) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature

Method:

Preheat the oven to 400 degrees F. Butter or spray 18 muffin cups or line them with paper bake cups. If you have 2 muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water – this will help the muffins bake evenly.

Sift the cake flour, baking soda, cream of tartar, and salt together twice, and leave sifted dry ingredients in the sifter or strainer; set it on a piece of waxed paper.

Remove a tablespoon or two of the dry ingredients and toss with the blueberries. In separate bowl, stir the milk and sour cream together and set aside until needed.

In a mixer fitted with a paddle attachment (or work with a hand-held mixer), beat the butter on medium speed until white and pale, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy about 3 minutes, scraping down the paddle and the sides of the bowl as needed. Add the egg and egg yolk and beat until the mixture is fluffy, about 2 minutes.

Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream and, using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in only until just mixed – don’t be concerned about getting everything evenly incorporated. Sprinkle over the blueberries and fold them in only to the just-mixed stage.

Spoon the batter into the prepared muffin tins, filling each cup at least 2/3 full, and bake for 18 – 20 minutes or until the tops are golden and spring back when lightly pressed. Turn the muffins out onto a cooling rack and allow them to cool for 10 – 15 minutes. 

Shrimp cooked in onions and coconut masala

Ingredients:

8 big shrimp, peeled head off and slit with shell on and removed veins
1 green chili, slit into half
1/2 white onion, sliced finely
1/2 tsp fenugreek
1 tsp or more red chili powder
1 Tbsp or more  fish biryani powder
2 Tbsp finely sliced ginger
2 tsp ginger garlic paste
1 1/2 Tbsp tamarind juice
2 Tbsp coconut masala
salt
sliced lemon

For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind.

Method:

Heat some oil. Add fenugreek and after 1 minute add ginger garlic paste. Then stir fry for a minute or two, then add the onions. Cook until golden in color. Then add the chili powder and the biryani fish masala and the green chili. Cook for about 2 or 3 minutes. Then add the shrimp and cook until the shrimp turns pink. Add the tamarind juice with some salt. Then add coconut masala blended with 4 Tbsp of water.

Cook until oil comes out of the masala. Sprinkle about 1 teaspoon of lemon juice and serve with rice.

Healthy South Indian Pancake

Ingredients:
1/4 cup basmatic rice

1/8 cup toor dal
1/8 urad dal
1/8 mung dal



Method:

Next morning, grind this in a mixie with about 5 or more dried chilies until fine. Remove and keep aside

Add to the above about 1/2 cup finely minced onions, 2 minced green chilies, 1/4 cup green onions, a handful spinach leaves and some finely minced cilantro leaves. Add salt and black pepper.  The consistency should be a slightly thick batter.

Oil a non-stick pan and add a teaspoon of olive oil. Spoon a ladle full of batter and spread it as round as possible. Add some chopped green chilies and tomatoes on top of the pancake. Cook until the bottom is golden brown. Add a little oil. Turn the pancake over to cook until crisp. 

Serve warm with cilantro or coconut chutney. Healthy alternative to  pancakes. 

Banana Flambe

Ingredients:

2 bananas, sliced in half lengthwise
1/4 stick butter
1 Tbsp palm sugar
2 Tbsp golden rum
1 Tbsp heavy cream

Method:

In large skillet, on low to medium heat, melt butter. Put sliced bananas in a skillet and cook until golden brown on each side. Add  sugar and cook for  a minute. Then add rum and ignite the pan until the alcohol burns off.  Add the cream and cook for a minute or two and serve immediately with ice-cream.

Khitchri - A dish of rice and pulses

Loosely adapted form Hare Krishna  Book of Vegetarian  Cooking

Ingredients:

1/2 cup mung dal
1/4 channa dal
1/4 toor dal
1 1/2 cup basmatic rice
1/2 cauliflower, cut into small flowerets
1/2 cup carrot, cubed
10 french beans, cut into 1/2 inch long
a handful of spinach
3 Tbsp olive oil or ghee
2 tsp cumin seeds
8 cherry tomatoes
2 green chilies, minced
2 tsp ginger, minced
1 tsp ground cumin
1/2 tsp asofetida
4 cups water
1/ 1/2 tsp turmeric
2 potatoes, cubed
1/2 Tbsp whole black pepper
2 Tbsp butter
1 lemon


Method:

Wash and soak the dals for about 1 hour. Wash the rice drain and set it aside.

In a pot cook the dal in 2 cups of water for about 15  minutes until slightly soft. Set it aside.

Heat ghee or olive oil and fry the cumin seeds, chilies and ginger and the whole black pepper. After a minute, toss the ground cumin and asofetida.

Add the diced potatoes and cauliflower, beans  and cook for about 4 to 5 minutes.  Add the rice and dal and liquid and stir to combine. Add salt, turmeric and tomatoes and the remaining water. Bring to a boil  and reduce heat to low and cook with the pot partially covered for 30 to 40 minutes.

Stir the rice from sticking to the bottom of the pot once or twice.  Once the rice and dal are cooked, add the spinach  put some butter on top and simmer over low heat until the grains have absorbed all the liquid.

Serve with lemon and thick cilantro chutney.

Chicken sausage and Artichoke

Cucumber and tomato Salad

Ingredients:

1 cup sliced cucumber
5 cherry tomatoes, cut into half
a handful baby arugula
3 strawberries
2 Tbsp nicoise olives
2 Tbsp crumbled goat cheese

Sherry Vinaigrette:

2 Tbsp sherry vinegar
6 Tbsp olive oil
1 small garlic, mashed
salt and pepper

Whisk sherry vinegar, olive oil, garlic and salt and pepper and set it aside

Method:

Mix sliced cucumber, tomatoes, arugula with some sherry vinaigrette.  Arrange on a plate, add a strawberry and serve immediately sprinkled with goat cheese.

Spanish Potatoes

Ingredients:

4 small yellow potatoes, peel and cut into 1/4 inch thickness
1/2 cup chicken stock
2 garlic cloves, chopped roughly
1 small onion, sliced
1 cup oyster mushroom, clean and sliced
2 sprigs rosemary
2 Tbsp white wine
olive oil
salt and pepper

Method:

Preheat oven 350 degrees F.

Heat about 4 tablespoon oil in an ovenproof saute pan  and saute garlic until slightly brown. Add onions and cook until caramelized.

Then add the potatoes and combine well to coat the oil to the sliced potatoes. Add a sprig of rosemary and place the saute pan in the oven and cook for about 15 minutes.

Meanwhile, saute the mushrooms in a little olive oil and a pinch of salt. Set aside.

After 15 minutes remove potatoes from the oven and add white wine and return to the oven for another 3 minutes.
Remove the saute pan from the oven and add the chicken stock and cook the potatoes until soft and the liquid has evaporated. Sprinkle the mushrooms on top of the potatoes and cook for another 5 minutes.
Remove from the oven, sprinkle with a little salt and pepper and the sprig of rosemary. Serve hot.

Seafood Paella

Paella a  traditional food from Valencia, Spain.  I used Jose Andres seafood paella recipe.

When adding the Sofrito you can add 1 Tbsp for 1 1/2 cup of rice or more if you like. The color will be reddish rather than yellowish depending on how much sofritto you use.

I talked with a Spanish friend whom I meet during my travels, and she mentioned that Onions are not used in Spanish paella. It is believed that onions tend to over power the taste of the saffron.

Caramelized onion, bell pepper flatbread

Catalan Flatbread with Anchovies & Piquillo Peppers
Adapted from Tapas: A Taste of Spain in America by Jose Andres.

I modified the recipe slightly by using red bell pepper, mushrooms and for the dough, I used olive oil.

For dough:
1 1/4 Tbsp dry yeast
1/2 cup milk, room temperature
6.5 ozs flour

1 Tbsp olive oil
1/2 tsp. salt

For Topping:

1/2 cup caramelized onion
1/4 cup chopped kalamanta olives
1 cup red bell peppers, roasted, peeled, seeded and slice 1/4 inch

1/2 cup saute oyster mushrooms
4 anchovies
1/2 cup grated cheese, Romano, Parmesan, Manchego

Put flour, yeast, salt, olive oil  and milk into a mixer with hook attachment. Mix on low speed until flour is moistened enough to form a dough. Continue kneading on low speed for 5 minutes until smooth. Remove, lightly grease with olive oil and cover the container with a cloth or plastic wrap and let it rise for about 40 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. 

Divide the dough into 4 equal pieces. Flatten them into an oval with your hand, then use a floured rolling pin to roll them out into long thin strips, about 8 x 3 inches. Place them on the baking sheets and prick each flatbread with a fork.  Top the flatbread with some onions and olives. Bake for 10 minutes.

Remove the flatbread from the oven and add the mushrooms, red bell pepper, anchovies and grated cheese. Sprinkle a little red chili flakes some freshly ground black pepper on top and return flatbreads to the oven for another 4 minutes until nice golden brown and crispy on the edges.

Serve warm with a salad.

Coconut masala potatoes with zucchini

Ingredients:
2 potatoes, peel and sliced lengthwise
1 zucchini, slice into quarter lengthwise, slice diagonally
1/2 ts cumin seeds


Coconut Masala:( still working on this....)

Mung dhal with Turkey berry, spinach and cauliflower

Recipes will follow......

Coconut Rice

If anyone is interested in astrology, today is Jupiter transition from Aries into Libra. So I wanted to cook a vegetarian meal today to observe Jupiter or "Guru" transition.

Coconut rice is very popular in southern regions of India. Grated coconut is cooked with lentils, curry leaves until crisp and added to cooked rice. The crunchiness of the lentils and cashews and the coconut make this a perfect snack or breakfast dish.

Ingredients:
1 cup freshly grated coconut
1 1/2 cups cooked basmatic rice
1 tsp urad dal
2 tsp channa dal
4 dried red chillies
1 tsp mustard seeds
1/4 tsp asafoetida powder
2 sprigs of curry leaves
3 Tbsp cashew, cut into half
2 Tbsp minced cilantro leaves
Salt to taste
Method:

Heat about 2 tablespoon safflower oil and when oil is hot, add the mustard seeds and let it pop. When it starts popping, add the urad dal, channa dal, red chillies and the cashews. After a minute add the coconut flakes, asafoetida and the curry leaves and cook on medium low heat until the mixture turns a nice brown color and the coconut is crispy. This will take about 10 or so minutes. Then add the rice and salt and gently mix them well. Adjust seasonings. Add minced cilantro and serve warm.

Apple crisp served with Pistachio Ice-Cream

Trofie are thin twisted pasta  and is the symbol of Liguria, Italy.  Generally serve with pesto but also delicious served in  tomato sauce.

Ingredients:

2 handfuls trophie
2 artichokes, peeled, boiled and cut into quarters
10 cherry tomatoes, halved
2 garlic, minced
2 Italian sausage, casing removed
salt, pepper
chili flakes
Parmesan Reggiano
parsley, minced for garnish


Method:


In a saute pan, add the sausage and using the ladle,
break the sausage into small piece. Cook until done. Add the artichoke and a little 1/4 cup chicken broth. Continue cooking for another 2 or 3 minutes. Keep aside.

In another pan, add some olive oil and add the garlic and some chili flakes. Then add the cherry tomatoes and cooked until soft. Add the sausage to this sauce.

Cook trophie in a pot of boiling salted water for about 15 minutes or longer. Drain and  mix with tomato sauce and add about 1/4 cup of pasta water.

Cook for a minute or so. Sprinkle some cheese and minced parsley and serve immediately.

Bean and asparagus stir fried with tomatoes

Grilled Radish

Ingredients:

1 bunch of radishes
1 Tbsp of olive oil
salt and pepper



Directions

Preheat the oven to 375 degrees F.

Place the radish on a baking sheet and toss with the olive oil, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. 

Serve in a salad or as a side dish.

Shallow Fried Sole with Lemon Butter Sauce

Ingredients:

4  sole fillets
1/2 cup flour
1/2 teaspoon
1/4 cup white wine
3 tablespoons butter
1/4 cup chicken broth
1 1/2 Tbsp lemon juice
1 Tbsp parsley, minced finely

Season sole fillets with salt and pepper.

Heat a large skillet over medium-high heat.

Add in about 3 tablespoons butter to the pan. When butter is hot, lightly dust the fillets with flour and cook them for about 3 minutes on each side. Let them form a light crust before flipping over to avoid breaking the fillets. Cook for another 2 minutes.


Transfer to a warm plate.

Deglaze with white wine. Cook for about 2 minutes until the liquid is slightly think stirring and scraping the pan.  Then add the chicken broth and lemon juices. After a minute or so, add the butter and whisk, remove from heat. Strain the sauce, add the minced parsley and pour it over the fish.

Serve immediately.

Apple Crisp

Ingredients:

6 apples, pink lady                                                         

1/2 cup brown sugar plus 2 Tbsp

1/3 flour

1/3 cup oats

3 Tbsp candied ginger

1 tsp chipotle chili powder

1/4 tsp salt

1 stick butter

1/4 cup apple cider

Method:

Core, peel apples. Slice across 1/4 inch thick. Mix with brown sugar, chili powder salt, ginger and 1/4 slice of butter.  Transfer the mixture to a baking dish. Add apple cider.

Then mix the flour, cold butter coarsely. Then add the oats and 2 tablespoon brown sugar. Sprinkle evenly over apples and bake at 350 degrees F oven for about 1 hour until the apples are tender.

Serve warm with ice-cream or just plain.

Parsley Garlic Baked Potatoes

Ingredients:

2 yellow potatoes, scrubbed and sliced
3 Tbsp olive oil
1 1/2 tsp garlic powder
1 1/2 tsp dry parsley
1/2 teaspoon salt
1/2 tsp chili powder
1/2 teaspoon black pepper                                                                                        

Directions:

Place sliced potatoes in a jelly roll baking  pan. Sprinkle the olive oil, garlic powder, salt, pepper and some chili powder. Rub the mixture well into the potatoes. Sprinkle parsley and mix gently.

Bake at 375 degrees F oven for 25 to 30 minutes or until potatoes are done and browned at the edges.

Serve immediately.

Lettuce in balsamic vinaigrette

I used Crema di Balsamico making the vinaigrette for this lettuce. This balsamic vinegar  has a wonderful syrupy favor and good with salads or even on fruits.

Ingredients:

3 cups of Bib lettuce, torn into bite size
3 baby tomatoes, halved
3 leaves of radicchio, torn into bite sizes
5 leaves of endive, cut into bite sizes

Balsamic Vinaigrette:

3 tsp Crema di Balsamico
8 tsp olive oil
salt and pepper
1 garlic mashed

Method:
Make the vinaigrette by whisking the vinegar, olive oil, salt and pepper and mashed garlic. Adjust seasoning by dipping a lettuce leaf to see if seasonings are okay.

Mix the salad  with some of the vinaigrette. Toss gently to coat the leaves. Sprinkle some cheese, and serve immediately.

Fish Parmigiana

Ingredients:

5 pieces of sole fillets                                                                                            

flour

egg batter (see my Shrimp Parmigiana recipe)

breadcrumbs

1 ball of buffalo mozzarella, sliced

2 cups marinara sauce

Method:

Dry the sole fillets with kitchen paper towels. 

Add some oil into a saute pan. Lighlty dust the sole fillet with flour, then dip in egg batter, then the bread crumbs and shallow fry the fish until golden in color.

Layer a casserole dish with 1/2 cup marinara sauce. Lay the fish into the sauce. Put two slices of mozzarella on each fish. Pour another 1/2 cup or more marinara sauce. Sprinkle some shredded parmigiana cheese and bake at 350 degrees F oven until the sauce boils. 

Serve warm with linguine mixed with the remaining marinara sauce.

Pea Eggplant with Tofu curry

Ingredients:

2 cups cubed tofu
1/2 cup pea eggplants
2 Tbsp Thai green curry paste
1/2 can of coconut milk
1 kaffir lime leave, shredded finely
1 tsp fish sauce
1 tsp palm sugar
1 sprig of Thai basil


Method:

Add  about 1/4 cup of coconut milk and add the green curry paste.  Cook until oil surfaces.
Add the eggplant and the remaining milk and cook until eggplants are cooked.
Add the tofu and kaffir leave and  bring to a boil.
Add some fish sauce and palm sugar. Adjust seasonings.
Turn off heat and add the basil. Serve hot. 

Pork chops rubbed with Ethiopian spice

Ethiopian Spice Rub, Mitmita is an aromatic  spice blend made of  birdseye chili, cardamon, ginger, cloves and other spices which gives any dish a good color as well as the heat. It is usually served with Kitfo (lamb) but can be used in chicken, in lentils, in dips, sprinkled on baked potatoes, vegetables or can be added to salad dressings.

Ingredients:

2 pork chops
1 Tbsp Mitmita spice blend
1/2 tsp garlic powder
salt and pepper

Method:

Rub the salt, pepper, garlic powder and mitmita onto the pork chop. Let marinate for on hour before cooking.

Add some oil on a saute pan, and sear the pork on each side for 3 to 4 minutes. Then put the chops in and oven at 350 degrees F. until cooked.

Deglaze the saute pan which was used to sear the chop with 1/4 cup chicken broth. Add a little olive oil or butter and pour this sauce on the cooked pork chops.

Serve with some mangoes and strawberry. 

Greens in Avocado Dressing

Boston lettuce, also known as bib lettuce, has a rounded head and  yellow-green inner leaves. Their velvety, butter-like texture of the inner leaves is a characteristic of the butterhead family. The leaves can be used as cups to place the mixed salad. 

Very healthy composed salad

Ingredients:
8  Boston lettuce leaves, washed  and chilled in the refrigerator
2 radish, sliced
1 tbsp Niçoise olives
1 medium tomato, seeded and cut into small bite size
2 Tbsp crumbled goat cheese
1 Tbsp red beets, cut into 1/4 inch cube

Avocado Dressing:
1/2 an avocado
1/8 cup mayonnaise
1 Tbsp lemon juice
1/4 tsp Matmita spice
1/2 tsp mashed garlic
salt and pepper


Method:

Make 2 cups out of 3 leaves each from the bib lettuce. Place the cups on a jelly roll pan.

Make the dressing by blending the avocado, mayonnaise, lemon juice, spice powder, salt and garlic. Process until smooth. Adjust seasonings.

To assemble, tear the remaining to the bib lettuce into bite size. Mix it with the other vegetables except the beets. Then add the avocado dressing and toss very gently. Add the crumbled cheese. Spoon the salad into the ready made cups and carefully transfer onto a serving plate. Sprinkle some edible herbs and flowers and the beets for color. Serve immediately.

Potato Bonda

Ingredients:

4 potatoes, boiled
1/2 cup onions, chopped finely
1 green chili, chopped finely
1/4 cup cilantro, finely chopped
1 1/2 tsp ginger finely chopped
1 tsp turmeric
1/2 tsp or more chili powder
2 cups besan flour
salt

Method:

Mash the boiled potatoes. Add the onions, chili, cilantro, ginger and 1/4 tsp turmeric powder, chili powder and salt. Mashed and mix well to combine.

Make into balls. Set aside

In a bowl add besan flour, salt and 1/2 tsp turmeric.Mix well and add 1 cup of water.
Dip each ball into the batter and fry them till golden in color.

Serve with cilantro mint chutney or chili sauce or stuff the ball into morning rolls to make the famous Bombay Vada Pav sprinkled with red garlic chutney.

Chive Frittata

The frittata is Italy's version of an open-face omelette.   Many different kinds of vegetables which are sauteed and are combined to make frittatas.  Eggs combined with vegetables are cooked on the stove top, then transferred to an oven or placed under a broiler to finish cooking.  Usually frittatas are cut into wedges and served hot or cold accompanied by fresh salads, bread or baked potatoes.

Ingredients:

4 eggs
1/4 cup finely minced chives
3 asparagus, sliced finely
1/4 finely chopped mushrooms
2 green onions, sliced finely
salt and pepper
1/4 cup grated cheese

Method:

Saute the mushrooms in butter until tender. Add asparagus, saute for a minute. Then add the green onions and chives.
Beat eggs in a bowl. Add salt and pepper. Add to the saute pan with the vegetables, stirring and lifting the eggs to help them cook evenly. Once they begin to set, sprinkle the grated cheese and place the saute pan into the oven under a broiler for 2 or 3 minutes until golden in color.
Sprinkle more chives, cut in wedges and serve warm with your favorite salad.

Taiwanese Noodles

Dried style Taiwanese noodles

Ingredients:

2 handfuls of Taiwanese Noodles (found in Asian market)
1/2 packed Vegetarian duck or goose (found in Asian market)
5 Brussels Sprout, cut into half and blanched in salted water
1 packet enoki mushroom, sauteed
6 shrimp or chicken won ton, boiled
2 Tbsp garlic chili paste
1 tsp fish sauce
1 tsp oyster sauce
1 Thai chili for extra heat
1/2 cup chicken broth
2 Tbsp green onions, chopped

Method:

Fry the vegetarian duck, drain and cut into 1/2 inch lengthwise. Set aside

Sauteed the enoki mushroom with a little salt and set aside

Boil some water to blanch the noodles.

When ready to eat, put some chili paste in a bowl, add a little oyster sauce, a little fish sauce, and 1/4 cup chicken broth. Add the blanched noodles. Top the noodles with fried vegetarian duck, Brussels sprouts, some of the wonton. Sprinkle with green onions and a little Thai chili. Add a little more broth if noodles look dry. This is not a soup.

Asparagus and Mushroom Omelette

There are so many variations of omelette like Egg bhurji or Egg khagina from India, Chinese Egg foo young or Lotus, egg, Indian omelette or Masala omelette, Italian omelette or Frittata, Farmer's omelette from the Netherlands, Tortillas from Morocco which includes potatoes, cumin and fleur de sel, Japanese omelette, Tamagoyaki which are several layers of cooked egg rolled together, "Kai yat sai" or stuffed eggs in Thai, Matzah brie or matzo brei, is a dish of Ashkenzi Jewish origin made from matzo fried with eggs etc.

Omelettes are perfect for a quick and satisfying meal. Serve it with a salad.

Ingredients:
6 asparagus, peeled and sliced diagonally thinly
5 baby portobello mushroom, sliced thinly
1 Tbsp green onions, sliced
6 eggs
salt and pepper
1 Tbsp finely minced chives
2 Tbsp crumbled goat cheese

Method:
Saute asparagus, mushrooms separately in butter. Set aside.

Heat a non-stick pan over moderately high heat, add 1 Tbsp butter.

Whisk the eggs together and season with salt and pepper. Pour eggs into the pan and stir the eggs as they cook. Once the egg begins to set lift the edges to allow the raw eggs to run underneath.
While still soft on the surface, sprinkle cooked vegetables evenly. Sprinkle some chives and cheese. Fold the  front of the eggs over and roll the omelette onto a serving plate. Sprinkle some more chives and serve immediately.