Today for lunch, I made a super simple recipe for Ash Reshteh, a Persian noodle soup.
Mine looked different from the photo because the delivery used Chinese egg noodles and the photo looks like vermicelli. Otherwise, it was a tasty, easy healthy lunch.
I’ve always wanted to try a Recipe Delivery service. There are so many in Toronto. I picked Miss Fresh because there was a relatively affordable Groupon Deal for 4 meals for 2 people. The slightly awkward thing is you have to order a week (or more depending on when you’re placing it) in advance. Orders made before Monday will be delivered the next week on Tuesday. If you miss that timeframe you won’t get it until the week after.
I usually can’t plan that far ahead because of the nature of the industry I work/live in. Also because I’m not home everyday these 4 meals will probably need to stretch a bit longer than a week.
It all arrived at my doorstep in one box, with individually labelled bags per recipe. There are even bottles of portioned out sauces! All the ingredients looked super fresh.
I had instructed the delivery person to leave them in front of my apartment door. Everything remained cold in their custom box with a reusable ice pack.
For my first meal, I made a Tarragon Citrus Crusted Salmon. The recipe had fennel 2 ways: as a salad and baked.
The meat and the ingredients came in separate little baggies.
The instructions were super simple. The only time it was slightly confusing was when it called for lemon & orange zest. It didn’t really say how much zest to use so I used the whole fruit.
The result was perfect. I loved the smell of the tarragon and fennel in the oven. Everything took under 30 minutes.
Can’t wait to try the next recipe tomorrow.
You can find the recipe here if you want to try it yourself.
Holiday potlucks are where I bring my Pinterest boards to life. I found an easy recipe for some Pizza Muffins from The Recipe Rebel and tested it out!
This recipe doesn’t require too many ingredients. I picked up a fancy jar of salsa, pepperoni, mozzarella, peppers and wonton wrappers. You can substitute the cheese, meat and vegetables for anything you want. Wonton wrappers are easy to find in the frozen section of an Asian grocery store and some Loblaws.
The sauce, vegetables and meat are mixed together in a bowl. Everything needs to be cut up into tiny pieces or there will be some chunky bites and be hard to fill.
In an oiled muffin pan, one wonton wrapper is laid at the bottom of each hole. Then a layer of sauce. Then another wonton wrapper in a different angle. And then another layer of sauce. It is then topped off with cheese and then baked in the oven at 350 degrees Farenheit.
The recipe I used said 15 minutes was enough but I found my wontons weren’t crunchy when I took it out, so I left them in for 20 minutes.
They are best served fresh out of the oven but do reheat ok the next day. It just won’t be as crunchy!
These are so easy it makes the best pizza snack because who doesn’t like pizza!
In our exploration of new recipes, we recently learned how to make our own Tonkatsu! We found a Korean grocery store nearby that actually sells the meet already tenderized so that the spices can fit into the crevices.
The recipe we use is a super simple baked one. We learned that it’s best to cook panko bread crumbs until they are a golden brown. We then flavour the pork with simple salt and pepper. You can experiment with other spices if you want to go beyond the traditional style. The pork is then dipped in flour, egg and the golden panko and put in the oven at 400 degrees Fahrenheit for 20 minutes.
It comes out super crunchy, juicy and delicious!
In one of my vlogs, I was making this Carrot & Ginger Soup and I got some requests for the recipe. I used Elise Bauer’s from Simply Recipes version as a guideline but modified a few things.
Ingredients
3 Tbsp Butter/Margarine
2 lbs carrots – peeled & sliced
2 large onions
1 Tbsp of minced ginger
2 cups of chicken stock
2 cups of water
1 chive – diced (optional for taste)
Salt
1. Melt the butter on medium heat and cook the onions and carrots for about 5 minutes. Get the onions soft, but not brown. Sprinkle some salt over the carrots.
2. Add the chicken stock, water and ginger. Bring to boil and simmer for 15-20 minutes or until carrots are soft.
3. Put the soup into blender in small batches. I only blended it for a few seconds. I tend to like it a tiny bit chunky, but its up to your own preferences how smooth you want it.
4. Taste it and add a little bit of salt (or pepper-optional) if required. Garnish with leeks.
Yesterday I felt like wrapping something in bacon and I happened to have a bag of drumsticks in the freezer. They turned out moist and delicious so I thought I’d share the recipe.
Ingredients
Chicken drumsticks
Rosemary (you can use dry or fresh)
Bacon
Garlic Cloves
Preheat the oven to 350 degrees Fahrenheit.
Mince the garlic and the rosemary and toss them in a bowl with the chicken to season the drumsticks.
Wrap the drumsticks in bacon! I started from the stick and made my way to the meaty part. Sprinkle any leftover garlic and rosemary on top of the wrapped drumsticks. When you’re done stick them in the oven for an hour or until bacon is nice and crispy.
And serve! I paired mine with home-made fries I made in the oven at the same time.
I was never really taught how to make fried rice. Being Asian, I have eaten many different variations of fried rice. My favourite by far has been my mom’s. She usually just improvised with whatever meat was on hand and added the following ingredients:
Having the house to myself again means more cooking adventures. Today I decided to make good ol’ Mac n Cheese from scratch. I read a bunch of recipes and basically did a spin of my own with whatever ingredients I had on hand. I used a mixture of mozzarella and cheddar as well as some thyme that was leftover from a random turkey I roasted last week (my parents liked the one I made at Christmas that much). I also added onion and bacon on top as garnish and it turned out delicious and worth making from scratch. I’m sure we all have KD in the cupboard right?
Here is my take on classic.
If you follow me on Facebook or twitter you’ve heard about me making potato chips with the microwave constantly. People always ask me for the recipe so I thought I’d finally make a post about it. I discovered this recipe when I was a student with not too many ingredients and resources available. Here’s something that anybody can do if they have a random potato lying around!
We were in T&T Asian Supermarket and found sets of these things that made instant candy versions of food. There was everything from candy ramen to random things like dinosaurs but we chose to do cupcakes and donuts because they seemed the most fun to decorate
Tiana Feng 