Tag Archives: food

Vegetable Lasagna

10 Apr

Who says lasagnas must be meaty and cheesy? While lasagnas are undoubtedly delicious meaty and cheesy, I wanted to make a healthier option. You know, spring is here, summer is approaching, I know you are also watching your waistline. Don’t lie.

So I roasted some vegetables- onions, zucchini, and eggplant, layer on whole wheat lasagna, top with a little mozzarella, ricotta, and homemade marinara sauce. Of course it tastes delicious. Warm, gooey, a little cheesy but light. With this recipe, I don’t think I want to go back to meaty lasagna if I have to.

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Ingredients:

1/3 cup olive oil

salt & pepper

2 teaspoon red pepper flakes, optional

1 medium eggplant, sliced

2 zucchini, sliced

1 small onion, sliced

Lasagna Pasta

3 cups marinara sauce- homemade or store bought

1 cup shredded mozzarella

1.5 cup ricotta- skim, whole, your choice.

Directions:

1. Preheat oven to 375 degrees. Place sliced onion, zucchini , and eggplant on a cookie sheet. Drizzle with olive oil, salt, pepper, red pepper flakes, and toss. Once all the veggies are evenly coated, place the sheet into the oven for about 20-25 minutes.

2. In a 9 x 12 baking sheet, layer 1 cup of marinara sauce . Layer a layer of lasagna pasta, then vegetables on top, then dot some ricotta, then a thin layer of mozzarella. Repeat this rotation until all the ingredients run out. It should be enough for 3 thick layers.

3. Bake in the oven with aluminum foil on top for 30 minutes. Take off the top and bake for another 15 minutes, until top is golden brown.

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Enjoy!

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Chocolate Cupcake with Peanut Butter Icing

1 Mar

Peanut butter and chocolate are a classic combination. The nuttiness of peanut butter and the richness of chocolate just never go wrong together. I can now hear “We go together like  rama lama lama ka dinga da dinga dong”, Grease fans, anyone? No? okay.

I made these moist dark chocolate cupcakes and peanut butter icing with a pleasant surprise- mini Reese’s cups on the bottom.

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Ingredients:

1 3/4 cup flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk (can replace with butter milk)

1/2 cup vegetable oil

2 tsp vanilla

1 cup warm coffee

Directions:

1. Preheat oven to 350 degrees. Line tin with cupcake cups. Place one mini Reese’s in each cup.

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2. Combine and mix in all dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, with electronic mixer, mix together eggs, almond milk, vegetable oil, vanilla, and coffee.

4. Continue using the electronic mixer, mix in dry ingredients to the wet batch until incorporated.

5. Pour and divide batter in cupcake tin. Fill up about 3/4 full.

6. Bake for between 15-18 minutes.

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Peanut Butter Icing

Ingredients:

1 cup confectioner sugar

1 cup creamy peanut butter

5 tbs unsalted butter, room temperature

3/4 tsp vanilla

1/4 tsp salt

1/3 cup milk or heavy cream

With an electronic mixer, mix together all ingredients until fluffy and smooth.

Once the cupcakes are cooled, ice the frosting on top and decorate with sprinkles as you like.

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Enjoy!

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Spinach and Goat Cheese Pasta

7 Feb

Do you like goat cheese?

If you do, you’ve got to try this recipe. It takes less than ten minutes and it’s absolutely delicious! Creamy, cheesy, thick, garlicky, yet not too heavy. If you are a goat cheese lover, it doesn’t get much better than this dish!

This recipe is an adaptation of Giada’s Penne with Spinach Sauce. I’ve made Giada’s recipe a few times, it’s amazing, but I decided to use what I had on hand to make this dish work!

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Ingredients:

1.5 cloves garlic

1/4 cup Greek yogurt

1 ounce goat cheese

3 ounces of spinach (I used a spinach mix since I didn’t have full spinach)

1/2 pound pasta (to make it healthier, I used organic brown rice pasta)

Grated parmesan to finish

Directions:

1. Cook pasta according to its directions. Save pasta water!

2. In a blender/food processor, blend in all the ingredients together with 1/3 cup of pasta water.

3. Mix in the pasta and sauce. Top the dish with grated parmesan on top. THAT’S ALL!

It’s THAT easy! You try it now!

Food Adventure in Miami

16 Jan

It’s been cold in the Northeast, and I was lucky enough to have a little get away to the warm and sunny Miami. I love Miami. I love the ocean, the people, the music, and the food. Especially the food. Everything I tasted was borderline amazing and beyond.  Pubbelly, my new favorite restaurant absolutely blew me away. The Asian fusion food that they create is delicate but comforting. Michael’s Genuine lives up to the hype in the Design District, had the best pasta dish I’ve had in a very long time. Oh, and Yardbird, amazing Southern cuisine. Fried chicken was HOT and juicy. Oh, did I mention I saw the famous Tom Colicchio at Yardbird? Yes, I saw Tom Colicchio at Yardbird. Enjoy my pictures. I am drooling already.

Peking Duck House- Chinatown, NYC

11 Jan

I have always wanted to visit Peking Duck House since my cousin raved about it all the time. Though I am of Chinese decent, I have probably only had Peking duck once, maybe twice, when I was little. My mom wasn’t a big fan of it since it is not all that healthy- fat, oily, but delicious!

Anyway, I finally made a trip to the Peking Duck House in Chinatown the other day. What a surprise for me it was. I am so used to the dirtier, dingier (but delicious) places in Chinatown, I definitely didn’t see this fancier, trying-to-be-upscale restaurant in the heart of Chinatown.

Of course, for the three of us, we ordered one duck. The head chef came to the table with a roasted duck and sliced it in front of us.

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Then we have a plate of juicy, greasy, delicious smelling duck meat, WITH SKIN!

IMG_5980Here we have a bowl of Hoisin sauce.

IMG_5976A plate of sliced scallions and cucumber to refresh the wraps!

IMG_5978And the wraps itself.

IMG_5979And this is how you assemble your Peking duck- Hoisin sauce on the bottom, duck meat, then greens.

IMG_5981And we wrap it together. Ta-Da!IMG_5982Since I am not a Peking duck connoisseur, this Peking duck to me was DELICIOUS! The duck is tender, hoisin sauce adds a nice sweetness and a little tang to it, cucumber is refreshing, and the scallions add a layer of depth to the “sandwich”. It was so good! One thing I will say is that it can get overwhelmingly greasy after a certain point. This is when moderation is key. Unless you love grease. Then you should probably watch your cholesterols because eating like this can be dangerous to your health!

Sorry, I got carried away. Anyway, there are a few locations for Peking Duck House in New York City, If you are in town and am feeling it, I would definitely recommend it!

Please let me know if you also have suggestions of other Peking duck places! I would love to try more!

 

 

 

 

 

 

 

(Fancy) S’mores

30 Dec

I love making treats for people around me. I am not an affectionate person, so making and giving treats is really my way of showing my appreciation for the people around me. For the holidays, I decided to make these cute S’mores that I discovered from Pinterest.

They were incredibly easy and fast to make, if you were to make a small batch. However, I literally made over four dozens of these treats. Needless to say they took me a couple of hours. Other than making them as holiday gifts, they are also great for host gifts, party favors, etc.

To make 12 S’mores sandwiches:

24 squares of graham crackers

1.55 oz Hershey bar, break up into squares

12 large marshmallows

2 cups semi-sweet chocolate chips

sprinkles of your choice

Directions:

1. Preheat oven to 375 degrees. Lay graham crackers onto baking sheet, top half with 2 squares of chocolate, and half with large marshmallows.

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2. Bake in the oven for about 4 minutes, until marshmallows start turning brown. Take out the sheet and sandwich together two crackers, one with chocolate and one with marshmallow.

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3. Pop these sandwiches into the freezer for at least 5 minutes to harden and cool down. In the mean time, melt chocolate chip with double boiler or in microwave.

4. Take out the sandwiches from the freezer and dip one side with melted chocolate. Add sprinkles, and lay to let cool.

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5. Once the sandwiches are cooled, place them in small plastic bags, attach a card, and they are ready to  be delivered!

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How cute! Try them next time on your own!

Nutella Banana Brioche Bread Pudding

5 Dec

photo

This, is the only picture I have.

I am sorry.

I was in such a hurry when I made it that I only took a picture with my phone. On Instagram.

That doesn’t mean that you shouldn’t make it though. Because you are going to love this scrumptious dish. For breakfast, for brunch, for dessert. Hell, you can even eat this for lunch and dinner. Make sure you refrain yourself because you might indulge in a lot of pieces. Then you wouldn’t feel too good about it afterwards. I am sorry.

This Nutella banana brioche bread pudding will make you very happy about life. It will make you forget all the sorrow from your past and make you think everything will be a-okay in the future. Cloudy, sweet, creamy, custardy, warm. It’s the best day-after holiday brunch.

I must say, though, that the budget can be a bit high when you add things up. Between the egg challah($6), bottle of hazelnut liqueur($20), cream, whole milk, 8 eggs. You might have to be mentally prepared yourself to spend a bit with this dish. But it will be worth it. You will make your family very happy on Christmas day, indulging this goodness while opening presents in the morning.

So, what more can I say? Just make it. The recipe is here.

Liv Hambrett

An Australian Writer in (North) Germany

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