The Little Teochew: Singapore Homecooking: Claypot Loh Shi Fun "Loh shi fun literally means rat noodles. The noodle got its name from the way it looks as its shape resembles that of a rat’s tail. Loh shi fun is white and semi-transparent, and is made mainly from rice flour and corn flour. It is also smooth in texture. The noodle may be stir fried or served in soup, but the most common method is to serve it in a claypot."(inSing) Ahhh ... Yes, it is perfect food when you're feeling poorly - but I'd have to look on painfully at my cousins chomping their fried chicken wings with grubby, oily fingers. If I recall correctly, I never touched Loh Shi Fun again once I started school. Then recently, I spotted this Claypot Loh Shi Fun recipe, and decided to give it a shot. Actually, you can pretty much use any ingredient(s) you like - mushrooms, fish slices/chunks, squids, whatever floats your boat. There are chunks of fish buried in there, somewhere! Recipe(from Debbie Teoh at inSing) Serves 2 1. 2. 3. 4. 5. 6.
Spiced Chipotle Honey Chicken with Sweet Potatoes I have been reading the most fabulous book. In the Kitchen with a Good Appetite is by Melissa Clark, author of "A Good Appetite" for The New York Times. I already loved her column, so I have been lusting after this book for quite some time. I snuck it into a Christmas presents Amazon order, and haven't put it down since. It's actually sort of a cross between a memoir and a cookbook - what a blog would be like if you bound and covered it as a matter of fact. So the writing is superb, but the recipes are even better. I started with the Spiced Chipotle Honey Chicken with Sweet Potatoes. I've already made a few other recipes from this book, and I can't wait to make and share many more! One Year Ago: Sausage Stuffed MushroomsSpiced Chipotle Honey Chicken Breasts with Sweet Potatoesadapted from In the Kitchen with a Good Appetite, by Melissa Clark serves 6 In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon.
Oven baked fish fingers | Food-4Tots | Recipes for Toddlers What’s your favourite finger food? If I were to name one, it would be fish fingers (or fish sticks). Who doesn’t love fish fingers? Not even a picky eater. Trust me! (I love playing with food. I have a little confession to make here. These fish fingers, when served warm, are extremely irresistible – crunchy and crispy on the outside and soft on the inside. These fish fingers are perfect for the entire family. A word of caution! Babycenter - Should your kids eat fish? It’s good to serve your toddlers with a variety of fish with low mercury contents two to three times a week, with quantity ranging from one to three ounces of fish per serving depending on your child’s age. Get the recipe and steps by steps photos for oven baked fish fingers at PAGE 2 BELOW.
Cheesy Bacon Ranch Pull Apart Bread Y’all are going to hate me for this. You’ll never forgive me. You’ll shun me. You’ll kick me off the internet and call me names. I don’t care, though. You see, I made this bread. I’m sorry. In fact, let’s all just blame Jessica for this. Trust me when I tell you that this bread is addicting. Cheesy Bacon Ranch Pull Apart Bread Ingredients Cheesy Bacon Ranch Pull Apart Breadadapted from How Sweet Eats1 3/4 cups all-purpose flour1 cup whole wheat flour1 tablespoon sugar2 1/4 teaspoons instant yeast1 teaspoon salt1 packet dry ranch dressing or dip mix4 slices bacon, cooked and crumbled1/4 cup chopped chives1/3 cup milk (whole or 2%)1/4 cup butter1/4 cup water2 eggs12 ounces freshly grated sharp cheddar cheese Instructions adapted from How Sweet Eats Don’t miss a post!
Crab Cakes with Tomatillo California Avocado Salsa Happy Monday!! I hope everyone had a fabulous weekend! We’re starting things off here at What’s Gaby Cooking with a bang this week! A incredible recipe for Crab Cakes with a Tomatillo Avocado Salsa, a cheerful video, some pictures and of course a California Avocado Giveaway! (Can you hear the excitement in my voice – an avocado giveaway!!!! Get excited guys – this one is awesome!) For these crab cakes we are going to use lump crab meat. The tomatillo avocado salsa that pairs with these crab cakes is literally my favorite condiment of all times. Here’s how to make them.. and make sure your volume is turned up! and the recipe… Crab Cakes with Tomatillo California Avocado Salsa + a Giveaway Ingredients Instructions and for an exciting little giveaway – the California Avocado Commission and I are giving away one of these amazing avocado stuffed gift bags which include:
Smashed Chickpea & Avocado Salad | Chickpea Salad Recipe Smashed Chickpea & Avocado Salad Sandwich I’ve never liked egg salad, potato salad, or macaroni salad. Don’t get me wrong, I love salads, just not the mayonnaise based kind. I can’t stand mayo! Well, I recently created a creamy salad that I love and there is no mayonnaise involved. My lunch time is usually rushed because Caleb needs mama’s attention, so I love that this healthy salad can be made in minutes. After you get the chickpeas and avocado smashed together, stir in fresh cilantro, green onion, and lime juice. This Smashed Chickpea & Avocado Salad is also great as a dip for veggies, crackers, and pita chips. If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad Sandwich. And now for a few “housekeeping” items: Today is the last day to enter our giveaway for 3 SIGNED copies of The Pioneer Woman’s new book, Food From My Frontier. If you like this Smashed Chickpea & Avocado Salad Sandwich, you might also like:
Pan-fried Pollock with Zucchini and Tomatoes Pan-fried Pollock with Zucchini and Tomatoes The vegetable fairy left some garden zucchini in a bag on my front door handle this morning. That, the lieu noir (pollock) and cherry tomatoes in the fridge pretty much dictated today’s menu. Also, it’s chore day(bleah!) and who can think when the grimy barbecue grill is calling your name? Don’t you just love zucchini? Pan-fried Pollock with Zucchini and Cherry Tomatoes 1 lb pollock fillets, cut into serving pieces Emeril’s essence Butter 2 shallots, thinly sliced vertically 2 small zucchini, cut in to ribbons 1 cup cherry tomatoes Salt and pepper Season the fish with Emeril’s essence and set aside while you prepare the vegetables. Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides. Wine suggestion: Petit Chablis Like this: Like Loading... About cookinginsens
Ice Cream Chimichangas Self-control. Let’s talk about that… Allow me to define it, please. Self-control is when your face is staring at these Ice Cream Chimichangas and the only thing you can do is stare back. That, my friends, is self-control. Have I told you lately that I love… ice cream? There’s a bunch of ice cream recipes on here that could give that away. The first time I had an ice cream chimichanga was waaaaay back in the day at this hole in the wall restaurant that served the best Mexican food I had ever tasted. I mean, look, it’s ice cream and it’s fried! My life changed at that very moment. Thus I started making my own. Heat up the oil, take out the ice cream, and grab some tortillas – you need these in your life. Ice Cream Chimichangas Total time Deep-fried tortillas filled with vanilla ice cream and topped with cinnamon sugar. Ingredients 4 (6-inch) Flour Tortillas2 cups vanilla ice cream, divided½ cup sugar¼ cup cinnamonoil for frying Instructions Notes Prep Time includes freezing time.
Robyn Webb’s Malaysian Shrimp New here? Get two free ecookbooks - Monica's Indian Express and the Karma and the Art of Butter Chicken BookClub Cookbook when you sign up for email updates. Thanks for visiting! I really enjoy reading Robyn Webb’s work: She is smart and funny and I ALWAYS learn something. Who knew that avocado should be paired with grassy wines? Or how to make the perfect asparagus or how to match the perfect spice with carrots? A nutritionist by background, she is also the author of several successful cookbooks, the latest being “The Diabetes Comfort Food Cookbook: Foods to fill you up not out ” (American Diabetic Association, 2011). I highly recommend this book for several reasons: It has recipes that you can actually make and that are good for you. All in all, I would say this is a winner. By Robyn Webb in her book “The Diabetes Comfort Food Cookbook 4 servings/ serving size: 1 cup preparation time: 30 minutes cook time: 17 minutes 2 tsp canola oil 1 onion, thinly sliced 3 garlic cloves, minced 1. 2. 3. 4.
Busy in Brooklyn » Blog Archive » Quesadillas Five Ways With Cinco de Mayo coming up, I thought it would be fun to celebrate with 5 different quesadilla recipes. I started making quesadilla’s for dinner whenever my kids are being fussy about the food I’ve made. I always keep a package of mini wraps or tortillas in the freezer, so I have a quick and easy dinner to fall back on, just in case. Once in a while, I’ll make myself one for lunch or a light dinner, adding things like pineapple & jalepeno or broccoli and cheddar. Adding fun and flavorful ingredients to a wrap can help turn a plain tortilla into a quick and easy meal that’s not just for kids! There are 2 basic ways to prepare a quesadilla. What are some of your favorite quesadilla flavors? All quesadillas are traditionally served with salsa, guacamole and sour cream. Broccoli-Cheddar Quesadillas tortillas or wraps 1 package frozen brocolli stalks, blanched and drained well 1 package shredded cheddar cheese Method: Heat up a skillet and spray with nonstick spray. Taco Quesadillas
A Birthday at the Beach with some Spicy Prawns in Garlic Sauce The beach has always been a special get away in our relationship. There was a first weekend away together to Cannon Beach, Oregon in the beginning. A birthday proposal @ Pacific Beach, Washington a couple years later. Countless returns to Pacific Beach for any possible long weekend we could find after. And the past five years spring break on the beaches of Cabo in Mexico have become a needed renewal to get through the end of year of busy teaching & principaling schedules. When we need to reconnect we often plan a trip to the beach. than all of those ones tied up in another double digit birthday. We did wait until the last minute as we tend to do, but we got lucky and found a good deal on a simple little cottage in Cannon Beach. We headed out Friday after a quick jog on the UPS track. We picked up our meal essentials and arrived into town just at check in time to find our cozy spot for the long weekend. So I flipped on the fire and relaxed while G slaved away in the kitchen. Recipe:
hot cocoa pancakes + valentine’s day Healthy chocolate pancakes friends. I know, I can’t believe it either, but let’s talk about the events at hand. I actually kind of like Valentine’s Day. I know it’s cool to hate on February 14th because it’s just.., like, a meaningless marketing shill instigated to drive capital to the card/gift companies maaaaan. I actually don’t care. Something I don’t exactly love: big, shiny, monumental dinners on Cupid’s big night out. Enter these delicious pancakes. hot cocoa pancakesThis recipe was originally developed for the Toronto Vegetarian Associationserves: 2 (generously) notes: Heart shapes! 1 cup non-dairy milk 1 tsp apple cider vinegar 1 cup light spelt flour (or whole wheat, all purpose etc) 2 tsp baking powder ¼ cup + 2 tbsp cacao/cocoa powder 1/2 tsp cinnamon pinch of salt 3 tbsp maple syrup (or agave nectar) plus extra for serving 1/4 cup liquid coconut oil (or other oil) 1.5 tsp vanilla extract Heat a large, non-stick pan over medium-low heat.
Louisiana BBQ Shrimp I have a feeling I am going to be making this dish all summer. It's just that good, and super easy. It's going to be a scorcher on the East coast this weekend, I hope to find myself in lots of air conditioned rooms. Louisiana BBQ Shrimp 1 lb. deveined, peeled shrimp 3-5 strips bacon, cut into small pieces 1/4 cup green pepper, chopped 1/4 - 1/2 cup white onion, chopped 1-2 tablespoons extra virgin olive oil 2 teaspoons creole seasoning (whichever you prefer) 1 tablespoon flour 3/4 cup low sodium chicken broth In large saucepan, cook bacon pieces until just about crisp. The sauce gets it's smoky bacon flavor from reusing the bacon fat to saute the vegetables and shrimp. I know I'm late in the game but I just started Harry Potter and the Deathly Hallows. Who has read it?