tag:blogger.com,1999:blog-34301748344902528702024-03-14T03:41:54.203-07:00a bag of wisdomlife cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3430174834490252870.post-6310056609763949562013-04-11T13:00:00.000-07:002013-04-11T13:05:20.506-07:00Poached Chicken Breast with Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy8xgpzfWCeeybGzgAI4zfwC2QPSPo-FIW4oZ_zgd7WFJuFh64V2OIgpFMLSUEPQjdpZKQtnPAkpJHDezYF_84dGnkEh3AU2f1YVZKNOuNhGgzEOeudVSHAV8hhqKG2IW2MqqM-jc4xQ/s1600/P1040861.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="sesame soy flavor, cucumber, protein rich, chicken breast, healthy, summer salad, " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGy8xgpzfWCeeybGzgAI4zfwC2QPSPo-FIW4oZ_zgd7WFJuFh64V2OIgpFMLSUEPQjdpZKQtnPAkpJHDezYF_84dGnkEh3AU2f1YVZKNOuNhGgzEOeudVSHAV8hhqKG2IW2MqqM-jc4xQ/s640/P1040861.jpg" title="poached chicken breast with cucumber salad" width="620" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">Here's a very refreshing, yet </span><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">protein-rich s</span><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">ide dish for the upcoming warm season. I'm listing the basic soy sauce + sesame oil flavor, but you can be creative by adding</span><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;"> mayonnaise, mustard, miso, minced umeboshi, or hot chili sesame oil (ラー油).</span><br />
<span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;"><br /></span>
<i>Poached Chicken Breast with Cucumber Salad</i><br />
<ul style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 Persian cucumbers, thin-sliced </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 Chicken breast</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 tbsp ginger, peeled and finely chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp Sake</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">White sesame seed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp Sesame oil</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp Soy sauce</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp Rice Vinegar</li>
</ul>
<div>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15px; line-height: 21px;">---------------</span></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">makes 2 servings</span></div>
<div>
<ol>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">In a heavy bottomed pot ( I use Le Creuset pot), place a piece of chicken breast, add sake and just enough water so that chicken won't stick on the bottom. Cover with a lid and cook in a low heat.</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">Once water start boiling, cook for another 5 minutes, then turn off the heat. Keep the lid on, and let it steam for about 5-10 minutes. </span></li>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">In a bowl, add sliced cucumber, sprinkle some salt and mix. After 5-10 minutes, squeeze the cucumber and drain extra water. </span></li>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">Take out the chicken from the pot, shred it with your hand, and add them to the cucumber. </span></li>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">Add chopped ginger, sesame oil, soy sauce and vinegar to the bowl and mix them well.</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">If time allowed, chill for 15-30 minutes, sprinkle sesame seed at the end. </span></li>
</ol>
<div>
<span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 21px;">Note: .</span></div>
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life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-80631679964540991512013-02-08T13:51:00.001-08:002013-02-08T13:56:45.949-08:00Tomato Red Sauce with Meat Balls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFViDEzoN-d0Y_J_y-ku2P8wxb2tBkFSL1BuKih69hifBepkRYvSLFrooeO1Ds3t45825_6-cMcH-nV_gu6ouMs0oELyv0SFDtsI0fWD4zZ6ssL0oipGAMpC5jwFjfMDjwKpneqPhpY3I/s1600/P1040768.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt=""Red Sauce" "Sunday Sauce" spaghetti with meatballs italian pasta, a jar of tomato sauce," border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFViDEzoN-d0Y_J_y-ku2P8wxb2tBkFSL1BuKih69hifBepkRYvSLFrooeO1Ds3t45825_6-cMcH-nV_gu6ouMs0oELyv0SFDtsI0fWD4zZ6ssL0oipGAMpC5jwFjfMDjwKpneqPhpY3I/s640/P1040768.jpg" title="Tomato Red Sauce with Meat Balls" width="640" /></a></div>
This is the very basic way of making home-made red (tomato) sauce for stocking. In order to feed my Italian descent husband, I make a batch of red sauce bi-weekly, usually on Sunday (so called Sunday sauce). We'd eat freshly made sauce with meatball over spaghetti or ravioli. Then I separate the left-over meatballs from sauce. I keep a jar of sauce in a fridge, and another jar in a freezer. A jar stored in a fridge can be used for a quick pasta dish during the week. The left-over meatballs can be used to make meatball sandwich for lunch. I sometime add italian sausage, chicken on bones, or pork ribs to the sauce to give a richer flavor. Ideally, you want to cook the sauce at least 3 hours.<br />
<b><i><br /></i></b><b><i>The"Red Sauce" ~ basic tomato sauce </i></b><br />
<ul>
<li>3 large cans of peeled tomatoes (I used 3-35oz cans)</li>
<li>1 large onion, finely chopped</li>
<li>1 small carrot, shredded or grated</li>
<li>4-5 cloves garlic, finely chopped</li>
<li>a few bay leaves</li>
<li>about 1/5 a can of water, to clean the inside of each can and add it to the sauce</li>
<li>Red wine (optional)</li>
</ul>
<div>
<b><i>Meatballs </i></b></div>
<div>
<ul>
<li>1lb ground meat (I used pork, beef, veal mix)</li>
<li>1 egg</li>
<li>bread crumb</li>
<li>milk</li>
<li>garlic powder</li>
<li>onion powder</li>
<li>dried oregano</li>
<li>nutmeg</li>
<li>dried red pepper </li>
<li>black pepper and salt</li>
<li>a dash of worcestershire sauce</li>
<li>grated parmesan cheese</li>
</ul>
</div>
<div>
-----------</div>
<div>
to make about 10 servings</div>
<div>
<ol>
<li>Heat a heavy-bottomed pot, sauté chopped garlic and onion in low/med heat. </li>
<li>When onion looks golden and fragrant, add carrots and bay leaves, cook for few more minutes.</li>
<li>Open cans and add all the contents to the pot, clean the inside of each can with water, and add it to the pot as well. Bring it to boil with high heat, uncovered.</li>
<li>Once boiling, scoop out the foamy scums on the surface, lower the heat.</li>
<li>After 30 min of so, smash the tomatoes with potato masher, continue cooking in low heat.</li>
<li>Make meatballs - In a large bowl, let the bread crumbs soak in cold milk. When the bread crumbs get fluffy, add the rest of ingredients, mix well until it gets sticky. Let it sit.</li>
<li>After 1-2 hours, throw in meatballs, cook another 1 hour or so. Add red wine. (optional)</li>
<li>When the sauce reaches to your preferable thickness, stop the heat and serve over your favorite pasta, topped with chopped fresh parsley or basil, and grated parmesan cheese. </li>
</ol>
<b>You can use the red/tomato sauce to make dishes like:</b></div>
<div>
<ul>
<li>pizza </li>
<li>tortilla soup</li>
<li><u><a href="http://abagofwisdom.blogspot.com/2013/02/chili-con-carne.html">chili con carne</a></u></li>
<li>lasagna</li>
</ul>
</div>
life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-86010915094748143812013-02-06T07:26:00.005-08:002013-04-11T13:06:15.160-07:00Using Stocked Red (Tomato) Sauce: Chili con Carne <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiBPbQLL-dJ7GPLMmA8RgtCgye943mxjp2wnInF_bQ9twU_iYlVJD0w0lxgxR0dNjWzWVKgmGz_2-2e84r7QugF9Sm69e6tFITJlsBW13A5JskO4DCHuwXDi7nT-SWpc8S9FokZgmGCM/s1600/P1040742.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="tex-mex, kidney beans, chips, hearty meal, using red sauce, spicy, tortilla chips" border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiBPbQLL-dJ7GPLMmA8RgtCgye943mxjp2wnInF_bQ9twU_iYlVJD0w0lxgxR0dNjWzWVKgmGz_2-2e84r7QugF9Sm69e6tFITJlsBW13A5JskO4DCHuwXDi7nT-SWpc8S9FokZgmGCM/s640/P1040742.jpg" title="Chili Con Carne (using red sauce), Meat Chili " width="640" /></a></div>
Heres's one way to turn your stocked <u><a href="http://abagofwisdom.blogspot.com/2013/02/tomato-red-sauce-with-meat-balls.html">Italian red (tomato) sauce</a></u> into a hearty & warming, Tex-Mex style chili. Can be served by itself with some tortilla chips or bread. You can also use it for tacos, <u><a href="http://abagofwisdom.blogspot.com/2013/02/chili-nachos.html">Chili Nachos</a></u>, or filling for quesadilla. Great stocking food during cold winter.</div>
<div>
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<div>
<i><b>Chili con Carne</b></i><br />
<ul>
<li>1lb ground meat</li>
<li>1 onion, chopped</li>
<li>1 green bell pepper, chopped</li>
<li>2 cloves garlic, crushed</li>
<li>1 jalapeño pepper, chpped</li>
<li>1 tbsp chili powder</li>
<li>1 tsp paprika</li>
<li>1/2 tsp salt</li>
<li>1 tsp cayenne pepper</li>
<li>1 tsp dried oregano</li>
<li>1 tsp ground cumin</li>
<li>1 tsp unsweetened cocoa powder</li>
<li>2 cups <u><a href="http://abagofwisdom.blogspot.com/2013/02/tomato-red-sauce-with-meat-balls.html">red (tomato) sauce</a></u></li>
<li>1 can kidney beans, drained </li>
<li>1-2 bay leaves</li>
<li>1 cup beef broth (or chicken broth, or water)</li>
</ul>
-----------<br />
makes about 6 servings<br />
<ul>
</ul>
<div>
<ol>
<li> In a saucepan or Dutch oven (I use Le Creuset pot), cook garlic and onion till they turn golden and fragrant, add jalapeño and bell pepper, continue over medium heat-high heat. Once they are soft, add ground meat.</li>
<li>Add all of dried ingredients (chili powder, paprika, cayenne pepper, dried oregano, cumin, cocoa powder, and bay leaves), stir occasionally and brown the meat.</li>
<li>Stir in Tomato (red) sauce, bring to boiling. Reduce heat to low; cover and simmer for 30 min, stirring occasionally.</li>
<li>Stir in beans. Simmer for about 20 minutes, or until desired thickness.</li>
</ol>
<div>
Note: Adjust the amount of broth or water, depending on the thickness of your tomato (red) sauce.</div>
</div>
</div>
</div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-28968208921944287602013-02-06T06:56:00.002-08:002013-02-08T14:05:19.700-08:00Chili Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVNsqSRbrP_5Sh_SxU-ml82JS3aFN6Gaapu1yZtHuUmS5crbN7VDqeE29CNnDjeAqeuN3SuFJThcpF7qx3HqM7Ub07JLt3JNogoKcKc0YMqnvVjW6oPvB9VqtzXLFX3hwGJwjsTUc48w/s1600/P1040765.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chili con carne, guacamole, pico de gallo, salsa fresca, Corn tortilla chips, tabasco, cheesy snack, mexican appetizer Super bowl meal, cumin" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVNsqSRbrP_5Sh_SxU-ml82JS3aFN6Gaapu1yZtHuUmS5crbN7VDqeE29CNnDjeAqeuN3SuFJThcpF7qx3HqM7Ub07JLt3JNogoKcKc0YMqnvVjW6oPvB9VqtzXLFX3hwGJwjsTUc48w/s640/P1040765.jpg" title="Chili Nachos, " width="640" /></a></div>
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A quick snack/appetizer using the left-over <u><a href="http://abagofwisdom.blogspot.com/2013/02/pico-de-gallo-salsa-fresca-and-guacamole.html">chili con carne</a></u>, <u><a href="http://abagofwisdom.blogspot.com/2013/02/pico-de-gallo-salsa-fresca-and-guacamole.html">pico de gallo</a></u>, and <u><a href="http://abagofwisdom.blogspot.com/2013/02/pico-de-gallo-salsa-fresca-and-guacamole.html">guacamole</a></u>. It was a super-bowl dinner request from my husband. I like a dash or two of some hot sauce (such as tabasco) to spice up a notch.<br />
<br />
<b><i>Chili Nachos</i></b><br />
<ul>
<li>2 cups prepared chili con carne</li>
<li>1/2 bag of tortilla chips</li>
<li>1-2 cups shredded cheese (such as Monterey Jack, Queso Quesadilla, or cheddar</li>
</ul>
Garnish options:<br />
sour cream, <u><a href="http://abagofwisdom.blogspot.com/2013/02/pico-de-gallo-salsa-fresca-and-guacamole.html">guacamole</a></u>, <u><a href="http://abagofwisdom.blogspot.com/2013/02/pico-de-gallo-salsa-fresca-and-guacamole.html">pico de gallo</a></u>, chopped scallion, pickled jalapeño, cilantro, etc...<br />
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------------<br />
makes 2-3 servings<br />
<ol>
<li>Set oven to 400°F.</li>
<li>Heat the chili in a small saucepan or microwave until hot.</li>
<li>Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.</li>
<li>Spread half of the chili over the chips.</li>
<li>Sprinkle with half of the cheese.</li>
<li>Repeat with remaining chips, chili and cheese.</li>
<li>Bake for about 7-8 minutes until the cheese is melted and bubbly.</li>
<li>Top with the garnish of your choice.</li>
<li>Serve immediately.</li>
</ol>
life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-37291132600827613992013-02-05T08:43:00.001-08:002013-04-11T13:06:44.784-07:00Marinated Skirt Steak with Chimichurri Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-z6edz_aRNCg1hTMMcrkAZHcKnRLBMQVVnI4DcFjj4ZvEM6R_PkR7TAONc9nAmlOXHuGPWsQs24omj2j7FqQBleVG5gHCqjopr6eban6rEwWSrLT088PP0jE1vKJr2t6hoJshPF2R3s/s1600/P1040727.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Churrasco skirt steak marinated, chimichurri, italian parsley oregano cilantro lime, red meat, argentinean steak " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-z6edz_aRNCg1hTMMcrkAZHcKnRLBMQVVnI4DcFjj4ZvEM6R_PkR7TAONc9nAmlOXHuGPWsQs24omj2j7FqQBleVG5gHCqjopr6eban6rEwWSrLT088PP0jE1vKJr2t6hoJshPF2R3s/s640/P1040727.jpg" title="Marinated Skirt Steak with Chimichurri sauce, Churrasco skirt steak, South-American steak" width="640" /></a></div>
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I almost never cook steak at home, but this is the only option. Skirt steak is a part of beef that is relatively thin, easy-to-cook, yet is as flavorful as some of more expensive cuts. Chimichurri sauce is an Argentinean condiment which consists of olive oil, parsley and oregano. It goes perfectly with a juicy skirt steak and is a healthier way to eat steak with.<br />
<br />
<b><i>Marinated Skirt Steak </i></b><br />
<ul>
<li>1lb of skirt steak</li>
<li>2 tbsp soy sauce</li>
<li>2 tbsp balsamic vinegar</li>
<li>2-3 cloves garlic, grated</li>
<li>salt and pepper</li>
<li>a wedge of lemon or lime juice</li>
</ul>
------------<br />
makes 2-3 servings<br />
<ol>
<li>Season steak with a pinch of salt & pepper on each side, grate garlic over the meat, pour soy sauce and balsamic vinegar, flip the meat and marinate each side. Refrigerate the steak for at least 2 and up to 4 hours.</li>
<li>Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature (for about 30 minutes).</li>
<li>When ready to cook the steaks, prepare your grill for grilling.</li>
<li>Grill the steak over medium-high heat till the edge looks shrunk/crispy (4-6 mins), flip over, cook till the meat feels firm and thickened (4-6 mins) to serve it rare to medium-rare.</li>
<li>Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 10 minutes to let the meat redistribute its juices.</li>
<li>Serve with chimichurri sauce and a wedge of lime or lemon.</li>
</ol>
<b><i>Chimichurri Sauce</i></b><br />
<ul>
<li>1 1/2 cup (packed) fresh Italian parsley and/or fresh cilantro</li>
<li>1/4 cup fresh oregano leaves (or 4 teaspoons dried oregano)</li>
<li>2 cloves garlic, roughly chopped</li>
<li>1 shallot, roughly chopped</li>
<li>1/2 cup olive oil</li>
<li>2 tbsp red wine vinegar</li>
<li>2 tbsp lime juice</li>
<li>3/4 teaspoon dried crushed red pepper</li>
<li>1/2 teaspoon ground cumin</li>
<li>1/2 teaspoon salt</li>
</ul>
<div>
-----------</div>
<div>
makes about one cup</div>
<ol>
<li>Pulse the garlic and shallot in the food processor until finely chopped. </li>
<li>Add the rest of ingredients in processor, puree them. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)</li>
</ol>
<div>
<b>Note: </b></div>
<div>
You can simply chop all the vegetable finely with a knife, if not using food processor. It'll give you a more earthy flavor.</div>
<div>
<br /></div>
<div>
The left-over chimichurri sauce can be packed in a small ziploc bag and be frozen for a later use. If kept in a fridge, use them up in a few weeks. Some ideas for alternative use include omelettes, quesadillas, or on other grilled meat dishes.</div>
life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-24464317996901041042013-02-03T19:02:00.000-08:002013-02-05T08:44:40.436-08:00Pico de Gallo (salsa fresca) and Guacamole<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMFuviFnZkp3I2EkcczzG3Bj20yNYlysTXCDeLSd9bxhEYbFaZz9qwvhJes_POy-NYrUOvOuvhDK76sxvH_mMos0rISYbb4XbAlGq5isTmzPxxS_rL7kNunmmYObp4bSkk396EvlAAdU/s1600/P1040663.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="guacamole pico de gallo tortilla chips mexican appetizer snack healthy cilantro lime avocado grape tomato corn tortilla chips party " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMFuviFnZkp3I2EkcczzG3Bj20yNYlysTXCDeLSd9bxhEYbFaZz9qwvhJes_POy-NYrUOvOuvhDK76sxvH_mMos0rISYbb4XbAlGq5isTmzPxxS_rL7kNunmmYObp4bSkk396EvlAAdU/s640/P1040663.jpg" title="Pico de gallo (salsa fresca) and Guacamole recipe" width="640" /></a></div>
Healthy snack, great as a party appetizer. I make the two dippings together, since they use similar ingredients.<br />
<br />
<b><i>Pico de Gallo</i></b><br />
<br />
<ul>
<li>2 packs of grape tomatoes, chopped</li>
<li>1/2 onion, chopped</li>
<li>1-2 lime, juiced</li>
<li>1 jalapeño pepper, chopped</li>
<li>a cup of cilantro</li>
<li>salt and pepper</li>
<li>white vinegar</li>
</ul>
<br />
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makes 4-5 servings<br />
<br />
<ol>
<li>Finely chop all vegetables. Keep them in separate containers. Strain chopped tomatoes and remove excess liquid. You can reserve the tomato liquid to make a healthy cocktail-drink later.</li>
<li>In a bowl, combine all vegetables, season with lime juice, white vinegar, salt and pepper.</li>
<li>Adjust flavor to your taste by adding onion, jalapeño and cilantro, little by little. Same with the seasonings.</li>
</ol>
<br />
<b><i>Guacamole</i></b><br />
<br />
<ul>
<li>2 Avocados</li>
<li>pico de gallo (chopped tomatoes, onion, jalapeño, and cilantro)</li>
<li>1 clove garlic, minced</li>
<li>1 lime, juiced</li>
<li>salt</li>
<li>a pinch of ground cayenne pepper and cumin</li>
</ul>
<br />
--------------<br />
makes 4-6 servings<br />
<br />
<ol>
<li>In a bowl, mash halved avocados, add lime juice, pico de gallo, and garlic, mix together.</li>
<li>Season with salt, cayenne pepper and cumin.</li>
<li>Adjust flavor by adding remained vegetables from pico de gallo recipe.</li>
<li>Refrigerate 1 hour for best flavor, or serve chilled.</li>
</ol>
<b>Note:</b> The amount of ingredients are just a guide. Just chop a bunch, keep them in a separate container, add each ingredient gradually, taste, then reach to your best flavor.life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-33331607998036834772013-02-02T12:56:00.000-08:002013-02-06T07:44:17.802-08:00How to Clean and Polish Hardwood Floors Naturally<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqgn_vC32eSiJogbejXoOzFL-FGuqP2drZ_imysnUV9dsRquJpQPCJSETW7LseoCc1qL12r9-6YpCQNOr1e3uXzX6p3WsJyoVjVxz_hYFqNFylu34cmIE0JPc17l5GmrXnYVfA8CPo7k/s1600/P1040584.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="steam mop, olive oil on hard wood floor, polish hardwood floor naturally, natural products, mopping floor, earthy sheen on hardwood floor, " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqgn_vC32eSiJogbejXoOzFL-FGuqP2drZ_imysnUV9dsRquJpQPCJSETW7LseoCc1qL12r9-6YpCQNOr1e3uXzX6p3WsJyoVjVxz_hYFqNFylu34cmIE0JPc17l5GmrXnYVfA8CPo7k/s640/P1040584.jpg" title="how to shine hardwood floor naturally, how to clean and polish hardwood floor with natural products, how to use olive oils on hardwood floor" width="640" /></a></div>
<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
As a mother-to-be, I am now more aware of the products I use around house. Here are the two products that I find safe and effective in cleaning and polishing hardwood floor naturally.<br />
<br />
<b>Steam mop:</b><br />
A steam mop is a mop that uses steam to clean floors and carpets. Unlike a regular mop, which requires cleaning agents such as bleach or detergent, the steam mop uses the heat from the steam to disinfect the floors. A microfiber pad is placed right underneath the steam jet to trap dirt on hardwood floor. Unlike regular mops though, steam mops do not leave a residue on the floor and often clean through the dirt. The intense heat of the steam can kill about 99 percent of the bacteria and household dust mites. Steam mops can disinfect floors, restore shine, kill dust mites, and remove some stains.<br />
<br />
This was actually a Christmas gift from my mother-in-law last year. I am starting to realize how versatile and useful a steam mop can be. This particular product comes with two other head nozzles, a jet nozzle and fabric nozzle. With a jet nozzle, you can power clean stains, greases and grimes on stove tops, microwaves, and other appliances. With a fabric nozzle, you can steam garments.<br />
<br />
<b>Olive Oil: </b><br />
A bottle of olive oil comes in handy, not just for drizzling on salads, but also for treating and polishing wood surfaces. Many hardwood flooring experts suggest using natural products such as olive oil as opposed to wax-based cleaners for making your floors shiny. Olive oil leaves your wood floors with a nice, natural sheen and earthy smell.<br />
<br />
<b>How I clean and polish hardwood floors: </b><br />
<ol>
<li>Empty the room as much as possible, then sweep the floor with a broom.</li>
<li>Steam mop the floor with a microfiber pad attached, slowly working your way backwards in order to avoid walking over the freshly mopped area.</li>
<li>Let the floor dry completely.</li>
<li>Apply olive oils over the floor, buff them with a disposable cotton-based fabrics, such as worn-out t-shirt, socks, towels etc... Make sure to rub them dry from floor so nobody slides or slips. Once it dries, the color of the floor will darken a bit, and you'll see a shine on the floor!</li>
</ol>
<div>
<b>Note:</b></div>
<div>
Treat wood surfaces like your skin. Moisturizing them regularly with natural products such as olive oil will smoothen a rough/ dried surface, and will create a smooth, safe, and splinter-free wood surface. </div>
<br />
<b>Product recommendation:</b><br />
<a href="http://www.amazon.com/gp/product/B003VW4E3S/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003VW4E3S&linkCode=as2&tag=abagofwisdo-20">Steamfast 3 In1 Steam Mop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=abagofwisdo-20&l=as2&o=1&a=B003VW4E3S" style="border: none !important; margin: 0px !important;" width="1" />
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=abagofwisdo-20" type="text/javascript">
</script>
<noscript>
<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=abagofwisdo-20" alt="" />
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life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com1tag:blogger.com,1999:blog-3430174834490252870.post-23704600275453063812013-02-02T08:38:00.002-08:002013-02-02T08:49:12.166-08:00Mini Donut Balls with Pancake Mix<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Yp-wloj6HM1ndqTRKExS4ZE6wRok27wFVt2Qwdzo8IbTFk1E7RTNqRr8aSuv04i1wP0hVmyIoDHg-A5uVNI-b2wntoXO7D4IDGFUWr5GXnTGCErjI5e7w_scWj0CvWok4_heOjM-h74/s1600/P1040583.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="nugget pancake mix sweets donuts balls snack fried sweets sugar pancake dough, pancake batter" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Yp-wloj6HM1ndqTRKExS4ZE6wRok27wFVt2Qwdzo8IbTFk1E7RTNqRr8aSuv04i1wP0hVmyIoDHg-A5uVNI-b2wntoXO7D4IDGFUWr5GXnTGCErjI5e7w_scWj0CvWok4_heOjM-h74/s640/P1040583.jpg" title="quick mini donuts balls with pancake mix, pancake-mix recipe, sugar donuts, donut hole pancake mix mini donuts" width="640" /></a></div>
<i><b><br /></b></i>
An easy solution to a sudden craving for old fashioned donuts.<br />
<b style="font-style: italic;"><br /></b>
<b style="font-style: italic;">Mini Donut Balls with Pancake mix</b><br />
<ul>
<li><i><b>200g Pancake mix</b></i></li>
<li><i><b>2 tbsp milk</b></i></li>
<li><i><b>1-2 tbsp butter, melted</b></i></li>
<li><i><b>1 egg</b></i></li>
<li><i><b>Vanilla extract</b></i></li>
<li><i><b>Sugar to sprinkle at the end, </b></i></li>
<li><i><b>Cinnamon, with your preference</b></i></li>
</ul>
<div>
<b><i>-----------</i></b></div>
<div>
makes 10-12 small balls</div>
<div>
<br /></div>
<div>
Mix all ingredients together (except sugar and cinnamon), keep them in a fridge for a while, to make the dough easy to work with later. Meanwhile heat oil enough to cover small donut balls. Take the dough out of fridge when it's harden a bit, scoop a drop of dough with a spoon, fry them till golden crispy in medium heat. Sprinkle sugar all over at the end. </div>
<div>
<br /></div>
<div>
<b>Note</b>: When heat oil, make sure not to heat too high, it will burn the outside too quickly.</div>
<br />
<i><b><br /></b></i>life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-10479188020090956602013-01-29T10:20:00.000-08:002013-04-11T13:07:22.621-07:00How to make Red Bean Paste (Anko: 餡子)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9l3T9WEXPChS4v3RqUK5G9K9B8x_OdUqySMKCKOfeA6usq_C-Fz5jkx5NvH66X3hnC0EFg1moMA3TSIewpFl9ZO__DWxJEKUovI1shixLYUwwyZvof9IzzkulWW0C0-rrSl4XMSA1fuI/s1600/_MG_6877.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="小倉あん、小豆、あんこ、つぶあん、sweets, azuki red bean, cooking red bean paste, recipe anko, ogura, zenzai, red bean soup, wagashi, Japanese confectionery,Japanese, anko mochi, oshiruko" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9l3T9WEXPChS4v3RqUK5G9K9B8x_OdUqySMKCKOfeA6usq_C-Fz5jkx5NvH66X3hnC0EFg1moMA3TSIewpFl9ZO__DWxJEKUovI1shixLYUwwyZvof9IzzkulWW0C0-rrSl4XMSA1fuI/s640/_MG_6877.jpg" title="how to make red bean paste, sweet red bean paste, Japanese sweets, あんこの作り方 英語" width="640" /></a></div>
<i><b><br /></b></i>
Anko, red bean paste, is used in many confectionery in Japan, most commonly used for wagawashi (traditional Japanese confectionery). Anko is often used in a similar way as chocolate, sometimes wrapped in pastry, bread, mochi (we call it Daifuku), or topped on ice cream. I simply like to eat it with sticky mochi, or in Zenzai style, a soupier version with mochi inside. This is my comfort sweets around New Year.<br />
<br />
<i><b>Red bean paste (Anko: 餡子)</b></i><br />
<br />
<ul>
<li>10 oz (283.5g) Azuki red bean<b style="font-style: italic;"> </b></li>
<li>280g suger</li>
<li>water</li>
<li>a pinch of salt</li>
</ul>
<div>
-----------</div>
<br />
<div style="font-family: arial; font-size: small;">
<ol>
<li>Rinse azuki beans, let them soak over night with a plenty of water in <a href="http://en.wikipedia.org/wiki/Donabe">Donabe</a> (earthenware pot) or other deep pot. Pour water till 1-2 inches above the beans.</li>
<li>When soaked, start heating the pot, bring them to boil in high heat. Covered.</li>
<li>Once boiling, scoop the scum off the surface, reduce heat to low, cook for 1-2 hr, covered.</li>
<li>keep adding water so that beans are always covered.</li>
<li>Pick one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done. Check few azuki beans and make sure all beans are soft. ( *Once you add the sugar, uncooked beans will harden like a stone.)</li>
<li>Dump azuki beans into a strainer, drain water completely. </li>
<li>In a pot, add 70mil of water and sugar, then cook till sugar is dissolved.</li>
<li>Add drained azuki beans, cook in high heat even after boiling, keep mixing gently to avoid burning the beans, or mash beans too much.</li>
<li>Stop the heat when beans a thicker and syrupy (they will harden as they cool down), add a pinch of salt.</li>
<li>Move azuki bean into a container, let them cool down completely before you eat. You can wrap extra portion with saran wrap, keep in a freezer. </li>
</ol>
<div>
<b>Note: </b>Cooking time varies depending on the kind of Azuki bean you're using, and how old they are, as well as the kind of pot you're using. The brand I used tend to cook in about 1 hour. The sweetness of azuki bueans also depends on what kind of sugar you use. White sugar tends to be too sweet to my taste. Experiment with different kinds of sugar and discover your own favorite. </div>
</div>
life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-63715065458037954992013-01-28T09:58:00.004-08:002013-02-02T13:09:57.148-08:00Cripsy Potato Skin Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-1NrF9p_N_V_UCMg5BzQvPsiyfyyUF3dVugLYob8PfWY3FfKBYNQtr-81-1Ht5weLQ_Kwwt9V-EGnNCkOxxO_pJP5CPAekxJ8gCPKwl3ogU6KiQqdw8O4CAeVg1dToOtMJEMJp23O4Q/s1600/_MG_7577.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="potato skin, chips, recipes, vegetable recipes, french fries, potato chips, cooking, crisp, " border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-1NrF9p_N_V_UCMg5BzQvPsiyfyyUF3dVugLYob8PfWY3FfKBYNQtr-81-1Ht5weLQ_Kwwt9V-EGnNCkOxxO_pJP5CPAekxJ8gCPKwl3ogU6KiQqdw8O4CAeVg1dToOtMJEMJp23O4Q/s640/_MG_7577.jpg" title="Crispy potato skin chips" width="640" /></a></div>
Utilizing saved peeled potato skins that come out of your typical potato dishes such as mashed potatoes, stews, etc. A great way to add an extra dish to your supper, or use them as a healthy snack. <br />
<br />
<b><i>Cripsy Potato Skin Chips</i></b><br />
<br />
<ul>
<li>Potato skins (picture above is from 4 potatoes)</li>
<li>Flour</li>
<li>Salt & Pepper</li>
<li>Vegetable oil</li>
</ul>
<div>
-----------</div>
<div>
<ol>
<li>Save potato skins when you cook other potato dishes such as mashed potatoes.</li>
<li>Put them on a paper towel, sprinkle salt and let the paper towel soak moistures, let them dry.</li>
<li>Heat oil, sprinkle pepper and flour all over the skin to separate them each other.</li>
<li>When the oil is hot, throw in the skins, make sure to separate them. Cook a portion at a time.</li>
<li>When they're golden crispy, take them out.<b> </b></li>
</ol>
<div>
<b>Tool recommendation:</b></div>
</div>
<a href="http://www.amazon.com/gp/product/B00004OCIP/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCIP&linkCode=as2&tag=abagofwisdo-20">OXO Good Grips Swivel Peeler</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=abagofwisdo-20&l=as2&o=1&a=B00004OCIP" style="border: none !important; margin: 0px !important;" width="1" />
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=abagofwisdo-20" type="text/javascript">
</script>
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<img src="http://wms.assoc-amazon.com/20070822/US/img/noscript.gif?tag=abagofwisdo-20" alt="" />
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life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-55032554896406854432013-01-25T12:33:00.002-08:002013-01-29T10:22:35.323-08:00Tools: Mandolin Vegetable Slicer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOteHK4sUPM44xeVpKBVtiJwZ7uqKekLnfPzMv61iPST1m55r7BbbK8iIQeBjEash2ckN34QSeNnWOoZ4wf42_dwwfamPkeJajeTJUX3skQ7lCM7i7udvgZrGtsadQ8AowLG2iTZ2xBVM/s1600/_MG_7487.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="vegetable slicer, kitchen tool, slicer, cooking tool, Japanese kitchen tool, " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOteHK4sUPM44xeVpKBVtiJwZ7uqKekLnfPzMv61iPST1m55r7BbbK8iIQeBjEash2ckN34QSeNnWOoZ4wf42_dwwfamPkeJajeTJUX3skQ7lCM7i7udvgZrGtsadQ8AowLG2iTZ2xBVM/s640/_MG_7487.jpg" title="Mandolin vegetable slicer, " width="640" /></a></div>
<br />
<br />
Living in a small apartment in New York City, I have a limited space in kitchen with no dishwasher. That naturally leads me to the philosophy of "less is more". I like to use less tools as possible, it will save space and hustle to wash every parts of appliances. In fact, we can do the most of cutting, chopping, mincing, and peeling with a good selection of knives.<br />
<br />
However, I have to admit that these slicers are truly helpful. It adds a variety of textures to your salad recipes. Super essential for a vegetable eater, and very common among Japanese kitchen. The top one makes flat and thin slices. Great for slicing cucumber, celery, radish, cabbage, zucchini and potato.The bottom one makes noodle-like shred. Great for shredding carrot, radish, and etc. Washing is as easy as a knife. <br />
<br />
<b>Key note</b>: They are actually quite dangerous and easy to cut your finger nail and skin. So, try not to slice all the way to the end. It's a better trade to leave some than bleeding while you cook. <br />
<br />
<b>Recipes using a Mandolin slicer:</b><br />
<i style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 18px;"><b><br /></b></i>
<i style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 18px;"><b><a href="http://abagofwisdom.blogspot.com/2013/01/daikon-carrot-salad-sesame-mayo-flavor.html">Daikon & Carrot salad, Sesame Mayo flavor</a></b></i><br />
<i style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 18px;"><br /></i>
<span style="background-color: white; color: #333333; font-family: 'Arial, Helvetica, sans-serif'; font-size: 15px; line-height: 18px;"><b>Product Recommendation:</b></span><br />
<a href="http://www.amazon.com/gp/product/B000YJERDI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000YJERDI&linkCode=as2&tag=abagofwisdo-20">Kyocera CSN-182S-NRD Wide Julienne Slicer, Red</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=abagofwisdo-20&l=as2&o=1&a=B000YJERDI" style="border: none !important; margin: 0px !important;" width="1" />
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=abagofwisdo-20" type="text/javascript">
</script>
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<img src="htt</noscript>life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-9052330281011492312013-01-25T12:14:00.000-08:002013-01-29T10:25:15.730-08:00Daikon & Carrot salad, Sesame Mayo flavor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpKn92xZTyIG39EQcyuKmipiTyghXbatU0bVBP_syRKinAdAEyQZSzUXI9FPJT9PsHKCmbvWQHoDUTw1gX6b58w0lr5DbzruKGjLgkpXP9AVoe3X0z9b4VLTKmUgnWjtEK-mLQbv-Yrw/s1600/_MG_7523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="daikon radish, 大根、人参、大根人参サラダ、ごまマヨ風味、おかず、salad, recipe, home-cooking, sesame mayo flavor, citrus, carrots" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpKn92xZTyIG39EQcyuKmipiTyghXbatU0bVBP_syRKinAdAEyQZSzUXI9FPJT9PsHKCmbvWQHoDUTw1gX6b58w0lr5DbzruKGjLgkpXP9AVoe3X0z9b4VLTKmUgnWjtEK-mLQbv-Yrw/s640/_MG_7523.jpg" title="daikon and carrot salad, sesame mayo dressing, " width="640" /></a></div>
<br />
A refreshing salad with a bit of crunch. Fine shred makes it easy to eat plenty, hence helps digestion. Make a batch, and save for when you don't have time to make a fresh salad.<br />
<br />
<i><b>Daikon & Carrot salad, Sesame Mayo flavor</b></i><br />
<br />
<ul>
<li>4-5 thin carrots, peel the skin if they're not fresh</li>
<li>1 medium size Daikon radish, </li>
<li>a handful of chopped Shiso mint leaves or basil</li>
<li>1-2 pieces of lemon or Orange rind, finely chopped</li>
<li>1 tbsp sesame sauce (Goma dare) or Tahini sauce, if not, substitute with ponzu + sesame oil.</li>
<li>1-2 tbsp Mayonnaise </li>
<li>1-2 tbsp vinegar (my favorite is Alessi fig infused vinegar, which gives a touch of sweetness.)</li>
<li>Lemon juice</li>
<li>White sesame seed</li>
</ul>
<div>
-----------</div>
<div>
makes 5-6 servings</div>
<div>
<br /></div>
<div>
Peel the skin off Daikon and carrots, chop the bottom end off, shred them. I use Mandolin Vegetable Slicer. It make a life so much easier. Just watch out not to cut your finger. Combine vegetables in a bowl, sprinkle with salt, and toss well. Set aside for 10 minutes, or until vegetables are soft. Meanwhile, chop the Shiso/ basil and lemon/ orange rind finely, then make a dressing by combining sesame sauce, mayo, vinegar, and lemon juice. Once vegetables are soft, combine everything together, and toss. Serve chilled, sprinkle sesame seed before serving.<br />
<br />
<b>Tool recommendation:</b></div>
<a href="http://www.amazon.com/gp/product/B000YJERDI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000YJERDI&linkCode=as2&tag=abagofwisdo-20">Kyocera CSN-182S-NRD Wide Julienne Slicer, Red</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=abagofwisdo-20&l=as2&o=1&a=B000YJERDI" style="border: none !important; margin: 0px !important;" width="1" />
<script src="http://wms.assoc-amazon.com/20070822/US/js/link-enhancer-common.js?tag=abagofwisdo-20" type="text/javascript">
</script>
<noscript></noscript>life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-30145853265769107642013-01-25T10:25:00.000-08:002013-04-11T13:08:06.759-07:00Quiche Lorraine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ohTa_-CCa-pVaLOC03zIkkfmZWWMWHgIKcW3MiP2ytcsrZOZRSV0H8wqZMnxzDjbUAXKVkg2PyxJ7kV-CjDotuaN_P3Ul0AIXLm6D46hbxTc214TeSi7zKg-4HY9EDb8wGHiW7Ggh58/s1600/_MG_7549.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="quiche, french, savory tart, pie, quiche recipe, lunch, spinach and bacon, cooking, french cuisine" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ohTa_-CCa-pVaLOC03zIkkfmZWWMWHgIKcW3MiP2ytcsrZOZRSV0H8wqZMnxzDjbUAXKVkg2PyxJ7kV-CjDotuaN_P3Ul0AIXLm6D46hbxTc214TeSi7zKg-4HY9EDb8wGHiW7Ggh58/s640/_MG_7549.jpg" title="Quiche Lorraine, Spinach and bacon quiche, spinach and bacon tart" width="640" /></a></div>
Quiche is a classic French tart originated in Germany. It consists of savory custard with cheese, meat, and vegetables. Quiche Lorraine is a popular kind that uses spinach, onion and bacon. I usually make one in a <a href="http://www.amazon.com/gp/product/B0000CFLJH/ref=oh_details_o07_s00_i00">11-Inch Round Quiche Pan</a>, then keep it in a fridge as a breakfast supply for a few days. In the morning, cut up a piece, heat up in a toaster oven till crispy outside, serve with a salad. I find it remains tasty until finish the last piece. <br />
<br />
<i><b>Quiche Lorrain</b></i><br />
<ul>
<li>6 large eggs, beaten</li>
<li>3/4 cups heavy cream</li>
<li>2 or 3 tbsp of shredded Cheese (such as Swiss, mozzarella, etc.)</li>
<li>1 box of frozen chopped spinach, thawed in room temperature</li>
<li>1 small/medium onion, finely chopped</li>
<li>3 slices of bacon, chopped (this time, I used 6 slices of soppressata instead)</li>
<li>1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry)</li>
</ul>
<div>
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<div>
makes about 5-6 servings</div>
<div>
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<div>
First, thaw the puff pastry overnight in a fridge, or 2-3 hours in room temperature.</div>
<div>
Preheat the oven to 375 degrees F.</div>
<div>
On a lightly floured surface, spread out the dough big enough to cover 11-inch round quiche pan. </div>
<div>
Coat a surface of the quiche pan with 1/2 tbsp of melted butter, fit the dough into the pan. </div>
<div>
Heat a pan on a stove, and brown bacon till crispy, take them out and drain on a paper towel/ newspaper. Take the excessive oil out of pan, as well. Discard the fat or reserve for another use.</div>
<div>
Using the same pan, sauté onion till clear, add spinach, season with salt and pepper, cook till liquids are evaporated, then add the crispy bacon.</div>
<div>
In a large bowl, beat the eggs, add heavy cream and cheese, whisk together.</div>
<div>
Layer the spinach in the bottom of the pie crust, then pour the egg mixture on top.</div>
<div>
Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.</div>
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<b>Key</b>: Cook the bacon till crispy and sautéing vegetable separately. This will make the flavor stronger.<br />
<b>Caution</b>: Make sure to hold the edge of the quiche pan, since the center part is removable. </div>
<div>
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<b>The Quiche Pan I used</b>:<br />
<a href="http://www.amazon.com/gp/product/B0000CFLJH/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CFLJH&linkCode=as2&tag=abagofwisdo-20">Kaiser Bakeware Basic Tinplate 11-Inch Round Quiche Pan with Removable Bottom</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=abagofwisdo-20&l=as2&o=1&a=B0000CFLJH" style="border: none !important; margin: 0px !important;" width="1" />
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life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-90921793213326532082013-01-24T21:24:00.001-08:002013-01-29T10:29:32.041-08:00Pasta with Italian Sausage and Sun-Dried Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYYO8awhf5doKaJroDW8Of96TdLwsE-kU6hFv53iLHfnFBBuBML0yECuFKHpc3SazHwQS4SCUmHo3pioAQBxs9U03f1qnNkAZqbdhPCG3ZqqdmMsUcHW6m5YF69ExXHtuBilvHmgHiMs/s1600/_MG_7485.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="budget dinner, italian cuisine, pasta recipe, supper, sun-dried tomato, sweet italian sausage, " border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYYO8awhf5doKaJroDW8Of96TdLwsE-kU6hFv53iLHfnFBBuBML0yECuFKHpc3SazHwQS4SCUmHo3pioAQBxs9U03f1qnNkAZqbdhPCG3ZqqdmMsUcHW6m5YF69ExXHtuBilvHmgHiMs/s640/_MG_7485.jpg" title="Italian sausage and Sun-dried tomato pasta, Fusilli Corti Bucati with Italian Sausage and Sun-dried Tomatoes" width="640" /></a></div>
<br />
<br />
A simple supper that's ready in 30 minutes. Refreshing sun-dried tomato and green herbs works great with the rich flavor of Italian sausages.<br />
<br />
<b><i> Fusilli Corti Bucati with Italian Sausage and Sun-Dried Tomatoes</i></b><br />
<br />
2/3 box of pasta of your choice ( I used Fusilli Corti Bucati this time, farfalle will work well, too. )<br />
4 or 5 links of sweet Italian sausage or broccoli rabe sausage<br />
3 cloves of garlic, roughly chopped<br />
1/2 onion, chopped<br />
6-7 sun-dried tomatoes, finely chopped<br />
a handful of chopped basil or Italian parsley<br />
crushed red petter<br />
white wine or sake<br />
truffle oil<br />
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makes about 3 servings<br />
<br />
Bring a large pot of salted water to a boil. While you wait for the water to boil, chop all vegetables. Take sausage meat out of casings, heat a pan or thick bottomed pot (I use le creuset pot). Once hot, oil the surface, cook garlic in low/medium heat until fragrant, add sausage and brown them. Add onion and sauté them together. Throw in crushed red pepper and sun-dried tomato, drizzle some white wine or sake, cook them covered for a while.<br />
Once pasta is ready, drain the pasta, toss them with sausages, drizzle some truffle oil, add basil, mix together. Serve. Sprinkle generous amount of parmesan cheese. <br />
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life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-82884236115471584662013-01-24T17:09:00.002-08:002013-01-29T10:33:27.868-08:00How to prepare a pinapple<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA_aJebRVHKtp_M9XnoNn4B-K7wXAkXZ2L_wqnEWwdNNF1jnqHyhRiSMt-iKvqCOEwMXbZAJflDultVwh5vcQLACJlev3EMxqHELfg0TmSJinzo-yvbMRmBQoHvmffzKiUIh3i8G_Zok/s1600/_MG_7436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pineapple, how-to, how to cut, pineapple preparation, pineapple storage tip, fruit" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA_aJebRVHKtp_M9XnoNn4B-K7wXAkXZ2L_wqnEWwdNNF1jnqHyhRiSMt-iKvqCOEwMXbZAJflDultVwh5vcQLACJlev3EMxqHELfg0TmSJinzo-yvbMRmBQoHvmffzKiUIh3i8G_Zok/s1600/_MG_7436.jpg" title="how to cut a whole pineapple, how to prepare a pineapple, how to store pineapple" /></a></div>
<span style="text-align: left;"><br /></span>
<span style="text-align: left;">I eat pineapple quite often. It's sweet and juicy, but most of all, it's strangely cheap around here in Astoria, NYC. I just purchased this one for $1.99. It's 15°F outside today. I don't get it, but can't beat the deal. Whenever I buy it, I cut them in pieces and stock them in a fridge for emergency snack, dessert or palette cleanser.</span><br />
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<u><b><a href="http://abagofwisdom.blogspot.com/p/new-page.html">Continue to how I cut them...</a></b></u></div>
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<br />life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-381337173513269232013-01-24T12:38:00.000-08:002013-01-29T10:37:25.421-08:00 Daigaku Imo (Glazed sweet potato sticks)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEvZ8ivT7aPLL5QWRyyH5De0ezBfD-JSTJdfgGwSn4ErgCT1jD2Shbqcqd-X81icQo4voFy4KAEuNfQtmkbGEPK2MySySjsxtAX5UmFdPKCEeUEWFzOGMqQHKaWf8FYJ2SYebyrgN-KXZ/s1600/P1060818-2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="サツマイモ、大学芋、おやつ、簡単おやつ、black sesame, satsuma sweet potato, Japanese sweet potato, snack, quick and easy, maple syrup glazed, easy potato recipe, Japanese sweets, Japanese snack, budget recipe" border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEvZ8ivT7aPLL5QWRyyH5De0ezBfD-JSTJdfgGwSn4ErgCT1jD2Shbqcqd-X81icQo4voFy4KAEuNfQtmkbGEPK2MySySjsxtAX5UmFdPKCEeUEWFzOGMqQHKaWf8FYJ2SYebyrgN-KXZ/s640/P1060818-2.jpg" title="Daigaku Imo stick, University Potato, glazed sweet potato sticks, " width="640" /></a><br />
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Daigaku-imo (大学いも)literally means University potatoes. The snack itself probably originated as a cheap high-calorie, affordable snack sold to students on budget. It is characterized by crispy outer shell with creamy interior, glazed and coated with crunchy black sesame. I am introducing a quicker/ healthier modification of the original recipe.<br />
<br />
Cut Japanese yam potato (Satsuma sweet potato) into sticks. Microwave them for 2 mins. Toast black sesames on frying pan till you smell the sesame. Empty the sesame out of pan, melt butter in a pan, saute potatoes till crispy outside. Blend black sesames into potatoes, drizzle maple syrup, sprinkle dash of lemon juice at the end.<br />
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揚げずにカリッと炒めたお芋に煎った黒ごま、メープルシロップ、最後にレモン汁を絞る。<br />
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手順:サツマイモの細切りに少し塩をしてレンジで2分。その間に黒ごまをフライパンで軽く煎っておく。煎ったごまを皿に取り出して、フライパンにバターを溶かす。チンしたお芋を強火でかりっと焦げ目がつくまで焼く。最後にメープルシロップとレモン汁、ごまを絡めて出来上がり。頂き物の川根茶と一緒に食す。ああ、幸せ。<br />
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ポイント:かりっと炒め焼きをするのと、ごまを煎ること。life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-8690322145050044212013-01-24T11:36:00.000-08:002013-04-11T13:09:38.003-07:00Bratwurst dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvs8b0QUZE72witGyUFIo49wTk5sCcApMRdibT5DSA4ZeiELiuknqZT_Nknf3hVITUK2Dlxt6-AdwAWmIDFkGx_Uzz1-m22HvNTFl8qGSFPzi7Jv-sevEXVUKSeOBvib6CBVIjhCV5x4/s1600/_MG_4410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Boar's head bratwurst, bratwurst recipe, potato salad,sauerkraut recipe, german supper, sausage, German cuisine, supper " border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvs8b0QUZE72witGyUFIo49wTk5sCcApMRdibT5DSA4ZeiELiuknqZT_Nknf3hVITUK2Dlxt6-AdwAWmIDFkGx_Uzz1-m22HvNTFl8qGSFPzi7Jv-sevEXVUKSeOBvib6CBVIjhCV5x4/s640/_MG_4410.jpg" title="Bratwurst dinner, sauerkraut and sausage, bratwurst and sauerkraut dinner, " width="640" /></a></div>
<div style="text-align: left;">
This is my nice n easy, weekday-night German style supper. Sip a beer while you cook, dip a sausageinto a mustard of your choice.</div>
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<br />
Brown the surface of bratwurst crispy in Le Creuset pot, take them out, then throw in chopped garlic, onion, shiitake mushroom. Saute until they smell nicely. Add washed and drained sauerkraut, shredded apple. Season with bay leaves, cayenne pepper, and caraway seeds. Add chicken broth, bring them to simmer. Add browned sausage back in, cook for about 30 minutes.<br />
<br />
Make the potato salad while you wait.<br />
<br />
<b>Highlights</b>: Definitely the sauerkraut. Tasty and healthy. You can get creative on this. Make a batch, and you're set for a week. Great with beer.life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0tag:blogger.com,1999:blog-3430174834490252870.post-72821987513556453402013-01-24T10:18:00.002-08:002013-01-29T10:46:57.397-08:00CrunchyTangy lotus root salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xuMeQ6Ai1ULzikWZ_t7J1GXVUJnYaB9rRQt7jxicFgJaxUxIZVdNsItlAGlZLM4snRwbfG1qx_MA_laAEsJl9pIcZNflCNIYKIJsvVhSp-IsomsCWDhI2hfwiUQACkkQZA0oshfe_gw/s1600/_MG_7417.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="レンコン、マヨネーズレシピ、白ごま、しそ、おつまみ、サラダ、一品、野菜料理、根菜料理、root vegetable recipe, lotus root recipe, crunchy, tangy, umeboshi, pickled plum, ponzu, Japanese cuisine, salad recipe, root vegetable salad, Japanese healthy appetizer, sesame seed, shiso mint leaves, " border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xuMeQ6Ai1ULzikWZ_t7J1GXVUJnYaB9rRQt7jxicFgJaxUxIZVdNsItlAGlZLM4snRwbfG1qx_MA_laAEsJl9pIcZNflCNIYKIJsvVhSp-IsomsCWDhI2hfwiUQACkkQZA0oshfe_gw/s640/_MG_7417.jpg" title="Crunchy tangy lotus root salad, " width="640" /></a></div>
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<br />
The crunchy, sweet yet delicate flavor of lotus root has numerous health benefits. It is high in fiber, and an excellent sources of vitamin C. Lotus root has traditionally been used to treat various respiratory problems, as well.<br />
<br />
Umeboshi (Japanese pickled plum) also have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. This is the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.<br />
<br />
<i><b>CrunchyTangy lotus root salad</b></i><br />
<i><br /></i>
1 section of lotus root<br />
1 piece of umeboshi pickled plum<br />
5~6 leaves of basil<br />
a dash of ponzu sauce<br />
1 tbsp of mayonnaise<br />
white sesame seed<br />
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makes 2~3 servings<br />
<br />
Chop each end of lotus root, peel the skin off, slice them in 2-3mm thickness.<br />
Soak them in water with a little vinegar for 5-10 minutes.<br />
Remove a seed from Umeboshi, mince it by chopping, chop basil leaves as well.<br />
Boil water in a pot, throw in strained lotus roots, cook them for 1~2 minutes, drain water right away.<br />
While still hot, coat them with ponzu sauce, once less hot, add mayonnaise, basil and minced umeboshi and mix them together. Serve chilled, sprinkle sesame seeds when serve.<br />
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<br />life cinematichttp://www.blogger.com/profile/16995279089107957207noreply@blogger.com0