Curry Rainbow Peppers with Whole Grain Pasta

This recipe is kind of like Indian, Italian and Chinese fusion. I used the yellow curry and stir-fried with pasta. The idea came from preparing bring-to-work lunch every weekend. How to make it healthy? I don’t do a lot of exercise. So, I must watch my diet. In my opinion, the smell of whole grain or whole wheat pasta will turn you away from eating healthy. That was how I started out using strong and spicy herbs and spices to cover that smell. It works out very good that you don’t even realize it is not regular white pasta.


Ingredient
4 Rainbow Color Bell Peppers (seeded and cut into stripes)
1 Big Yellow Onion (sliced)
1 Box (12oz) Whole Grain Spaghetti
1 tbsp Yellow Curry Powder

Seasonings
1 Pot of Water
1 ½ tsp Salt (divided)
1 tbsp Vegetable Oil
2 tbsp Extra Virgin Olive Oil
1 pinch of Sugar
1 pinch of Crushed Red Pepper Flakes

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and spaghetti in
Quick stir and cook until al dente

After draining the pasta, heat 2 tbsp extra virgin olive oil in the same pot at medium high heat
Add onion, red pepper flakes and ½ tsp salt, cook until almost tender
Add peppers and cook until warm
Add yellow curry powder and sugar, stir to combine
Add pasta and toss to coat
Add a splash of water to loosen up if necessary

Serve 4 people

TIPS
Yellow Curry Powder is available at the international asile.  It is spicy, but not hot.

Chipole Chicken and Spinach Whole Grain Penne

Do you love carb?  Yes, so do I.  Even though switching to the whole grain/whole wheat products, you still have the crave of the regular carb, right?  To me, whole grain/whole wheat pasta has some kind of smell that makes me want to go back to the regular pasta.  But then, I found out that if I put in BIG flavor, I am pretty good at sticking to the healthy ones.  Hope you will do the same, too.

Ingredients
2 Cooked Chicken Breast (shredded; leftover would be great for this recipe)
1 Chipotle Pepper in Adobo Sauce
2 Boxes (10 oz) Frozen Chopped Spinach (chopped and lightly squeezed out the liquid)
1 Box (12oz) Whole Grain Penne
1 Cloves Garlic (chopped)
1 tbsp Onion Powder

Seasonings
1 Pot of Water
1 1/2 tsp Salt (divided)
1tbsp Vegetable Oil
2 tbsp Extra Virgin Olive Oil
1/4 tsp Black Pepper
1 pinch of Sugar

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp oil and pasta
Quick stir and let it cook until al dente; drain

(If you don't have cooked chicken breast, salt and pepper it and sear it on the pan while you are waiting for the pasta.)

Using the same pot, heat extra virgin olive oil at medium to medium high heat
Add chipotle pepper and adobo sauce; stir until it broke down into pieces completely
Stir in garlic, onion powder, sugar, 1/2tsp salt and 1/4 tsp black pepper
Add spinach and cook until it is warm through
Stir in shredded chicken
Add more extra virgin olive oil if the chicken and spinach mixture is too dry
Add pasta and toss to coat
Taste and adjust flavor and serve

Serve 4 people

TIPS
Chipotle Peppers in Adobo Sauce is available at the international aisle.
If 1 chipotle pepper is still too much for you, put in a quarter of it first.  Before serving, you can add more adobo sacue (1/2 tsp at a time).
Leftover of chipotle in adobo sauce can be stored in air-tight container and chill it in the fridge or freezer.
Do not completely squeeze out the liquid from the spinach.  Otherwise, it will be too dry.

Frozen Root Beer Float

My hubby loves me to make crushed ice (a.k.a. granita) during summer time so much.  But among all the flavors, he loves root beer the most.  So, one day, I decided to combine this idea to the regular  root beer float.  Men, oh men...it was a big hit on a Thursday night dinner.  And it cools you down, too.  ENJOY!

Ingredients
2 Cans Root Beer
Vanilla Ice-Cream

Pour 2 cans of root beer into a 9" x 12" baking dish
Put it in the freezer for 30 minutes
Take it out and use a fork to prick and fluff the ice
Put it back into the freezer for another 30 minutes again

Repeat the last 3 steps for 4 more times
Fluff the ice totally 4 times
Totally 2 hours
Spoon the ice into a glass and top with a scoop of vanilla ice-cream

Serves 6-8 people

Asian Sesame Chicken Noodle

I called this dish “Asian” ‘cos I use both Chinese and Japanese ingredients.


Ingredient
1 Store-bought Whole Rotisserie Chicken (skinned, boned and shredded) with juice
1LB Spaghetti
1 tbsp White Sesame Seeds
2-3 Scallions (chopped; optional for garnish only)

Seasonings
1 Pot of Water
1 tsp + 1 pinch Salt (divided)
¼ cup Tamari Soy Sauce (=Japanese Sushi Soy Sauce)
2 tbsp Vegetable Oil (divided)
1 tsp Sesame Oil

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and pasta
Quick stir and cook until al dente; drain

While waiting, prepare the chicken
After draining the pasta, use the same pot and heat 1tbsp oil at medium to medium high head
Add chicken with juice and a pinch of salt
Cook until warm
Add spaghetti and tamari soy sauce
Stir to combine
Turn off heat and add sesame oil and scallions
Quick toss and sprinkle sesame seed on top and serve

Serve 4 people

Chicken Bow Tie Pasta with Sage Sauce

This recipe was inspired by the Thanksgiving turkey dressing.


Ingredients
1LB Mini-Farfalle (a.k.a. Bow Tie pasta)
1 Store-bought Whole Rotisserie Chicken (skinned, boned and shredded) with juice
1tbsp Dried Parsley Flakes
1 ½ tsp Ground Sage
1 tsp Onion Powder
½ tsp Garlic Powder
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil

Seasonings
1 Pot of Water
1 ½ tsp Salt (divided)
½ tsp Black Pepper
1 tbsp Vegetable Oil

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and pasta
Quick stir and cook until al dente; drain

While waiting, preheat another pot at medium heat
Add butter, extra virgin olive oil, sage, garlic and onion powder
Stir to combine
Add chicken with juice, ½ tsp salt and black pepper
Add more extra virgin olive oil if needed

Stir in pasta and toss to coat
Add parsley flakes for garnish and serve

Serve 4 people

TIPS
Any short pasta will do.

Rotisserie Chicken

I am always busy and have so much to do. But after becoming a mother, I just realized that time is even more precious than before.


Even though taking care of a child takes up so much of my time. I still think that home-cook meal is one of the most essential ingredients for a healthy family and child’s life. So, some short cut is wonderful. At the same time, I am very conscious about the preservatives in any store bought meal and/or ingredients. Rotisserie chicken is one of the quickest and healthy options.

Here are some tips for you:

1. Buy 2 – 3 of them when it is on sale. Skinned, boned and shredded the chicken. Separate into several equal portions and store into containers. Freeze it if necessary for future use.
2. Always buy original flavor instead of Italian or other flavor. This will allow the chicken versatile for any dish.

Last but not least, enjoy the next 2 recipes with the rotisserie chicken.

Tuna Fried Rice

Tuna is one of the stables in my pantry. I always use it for pasta. After a while, I want something new. So, I kept thinking of how to use tuna in my Chinese dishes.

Fried-rice is the dish that it can go with everything. So, I made my own twist and create this recipe.

Ingredient
2 Cans (6oz each) Tuna with Olive Oil (I personally like Genova brand. It’s fill with tuna, not just oil or some loose meat.)
3 Ribs Celery (diced)1 hipping tbsp Olive Tapenade (optional)
4 Cups Cooked White Rice
2 Eggs
2 Scallion (chopped & optional)

Seasonings
1tbsp Minced Garlic
1 Splash Superior Lite Soy Sauce
½ tsp Salt
More oil (if necessary)

Heat a deep skillet at medium to medium high heat
Add tuna together with olive oil and garlic
Stir and cook about 2 minutes
Add celery, olive tapenade and cook about another minute
Add rice, salt and soy sauce
Keep stirring until rice is warm and no lumps
Add more oil if needed (If so, add 1tbsp at a time)
Add eggs and keep stirring until eggs are cooked and set
Add scallion for garnish and serve

Serve 4 people

Frozen Mocha Yogurt

I created this recipe during 2009 holiday season. At that time, I was thinking that with so many cookies and pies, how could I make a healthier dessert? After looking into my pantry, I came up with this idea. When I let the family to try it in the Thursdays night dinner, everybody loved it. I hope you will enjoy this as much as we did.

Ingredients
4 Cups Plain Yogurt
1/8 Cup Coffee Mix with Sugar Added
1 Pack Hot Chocolate Mix
¼ Cup Powder Sugar
1 pinch of Salt

Combine all the ingredients in a blender and blend until all well-mixed
Transfer the yogurt back into the container and freeze for 4 hours and serve

Serve 4-6 people

TIPS
To serve immediate, feel free to skip the ¼ cup of powder suguar.

Make Your Own Baby Food (Stage 1)

Before my son started solid food, I was determined that I would make my own. So, I never tried to use any baby food in the jar until last week. (Of course, I forgot how the texture is when my baby sister was little.) I was so surprised that there is so much water in it. When I mentioned it, my mother-in-law said that she thought that I put water into his food, too. But I told her that I only steam the vegetables without adding extra water into his food.

Since my son is so used to my home-made food, it didn't satisfy him that night. He woke up very early in the middle of the night and hungry.

If you are trying to save some money and keep your baby healthy, I hope the following tips help you to make your own baby food.

1) All the vegetables are steamed and one pound per batch
2) Use the regular food processor to pulse ground about 6-8 times before turning it on to low-high speed until the texture looks like smashed potatoes
3) Transfer to sealable container and store in the fridge
4) Makes 9 serving and each serving is about 2 heaping cereal spoons which is about the same size of the stage 1 baby food in the jar
5) Cooking time is as follows:

a) Frozen Crinkle Cut Carrots - 20 minutes
b) Frozen Butternut Squash - 20 minutes
c) Frozen Turnip - 20-25 minutes
d) Fresh Green Beans - 25 minutes
e) Sweet Potatoes (cut into 1/4" slices) - 20 minutes
f) Frozen Green Peas - 5 minutes
g) Frozen Green Peas and Diced Carrots - 20 minutes

Except peas, the good indicator is fork tender. Then, you will know when it is done.

Hope your baby will love what you make.

Crispy Bowties with Chocolate Fudge Sauce

Ingredients
1 Cup Dried Bowtie Pasta
Chocolate Fudge Sauce

Seasonings
½ tsp Salt
1tbsp Oil
1tbsp Sugar
1 Pot of Water (about a medium-size saucepan)
Powder Sugar

Bring a pot of water to a boil
Add salt, sugar, oil and pasta
Quick stir and cut cooking time into half
Preheat a pot of oil in a deep-fryer
Line 2 plates with paper towels

Drain pasta and transfer to one of the plates
Pad pasta dry
Separate and deep-fry the pasta into 3-4 batches until pasta is golden brown
Transfer pasta to plate to drain the excess oil
Let cool completely

Warm the fudge sauce in the microwave oven without the lid
Dust bowties with powder sugar and serve with fudge sauce on the side

Serves 8-10 people