I Can Sing A Rainbow

One of Glee’s favourite songs is:

I Can Sing A Rainbow
Red and yellow and pink and green
Purple and orange and blue
I can sing a rainbow,
sing a rainbow,
sing a rainbow too.

Listen with your eyes,
Listen with your eyes,
and sing everything you see,
Now you can sing a rainbow,
sing a rainbow,
sing along with me.

The focus of this meal was colours. The main course of lasagna carried out the bold red which caught Glee’s attention. I paired it with the Greek Salad to incorporate the rest of the rainbow colours. The results were just amazing; not only Glee got to review her colours, but loved eating the meal too. She was super happy to have her auntie Gwei Mui as company and it was great that the adults enjoyed the meal too!

Cooking Notes:

  • Don’t be overwhelmed by the amount of ingredients in this recipe. They are not hard to prepare or super special in any way. You may notice that there are 10 servings for the meat sauce, because the meat sauce is also used for the Spaghetti with Meat Sauce later in the week.
  • You can prepare the meat sauce in advance and freeze them in individual portions and they are good for several weeks.
  • You can use the slow cooker for the simmering process. Just set it on low for 4-6 hours.
  • Salad can also be prepared the night before to chill until ready to be eaten.

Meaty Lasagna

Serves 10
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Meal type Bread, Main Dish, Salad, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Halloween
Region Italian
Adapted From All Recipes

Ingredients

Salad

  • 2 Tomatoes (chopped into chunks)
  • 1/2 English cucumber (chopped into chunks)
  • 1/2 Green pepper (chopped)
  • 1/2 Red pepper (chopped)
  • 1 Small Red onion (chopped)
  • 1/4 cup Black olives (drained)
  • 1 1/2 cup Feta cheese (coarsely crumbled)

Dressing

  • 1 1/2 teaspoon Dry oregano
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dry basil
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup Red wine vinegar
  • 3 tablespoons EVOO (Extra Virgin Olive Oil)

Meat Sauce

  • 1lb Ground beef
  • 1lb Italian sausages (mild)
  • 1 Large Onion (diced)
  • 4 cloves Garlic (diced)
  • 1 can Crushed tomatoes (28 ounces)
  • 2 cans Tomato paste (total: 12 ounces)
  • 2 cans Tomato sauce (total: 13 ounces)
  • 2 tablespoons Sugar
  • 1 1/2 teaspoon Dried basil
  • 1/2 teaspoon Fennel seeds
  • 1 teaspoon Italian seasoning
  • 4 tablespoons Fresh parsley (chopped)
  • 12 sheets Lasagna noodles (whole wheat or plain)
  • 3/4lb Mozzarella cheese (shredded)
  • 8 Slices Garlic bread (ready to bake)
  • Salt & pepper to taste

Directions

Step 1
Slit sausages and remove outer layer.
Step 2
In a large pot, saute onions and garlic on medium heat for 2 minutes. Add ground beef and sausages until well browned. Remove from heat and strain the fat with a strainer. Return to pot.
Step 3
Stir in crushed tomatoes, tomato paste, tomato sauce, and 1/2 cup of water. Season with sugar, basil, fennel seeds, Italian seasoning and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Step 4
Meanwhile make the salad. Prepare all the ingredients: wash and cut vegetables.
Step 5
Make salad dressing; in a bowl combine 1/2 tsp oregano, garlic powder, dried basil, onion powder, mustard, red wine vinegar, salt, pepper and 3 tbsp olive oil. Mix well.
Step 6
In a large mixing bowl, toss bell peppers, red onion, cucumber, tomato chunks and 1/2 cup of feta cheese with the dressing. Chill until ready to eat.
Step 7
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Step 8
Preheat oven to 375 degrees F (190 degrees C).
Step 9
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 4x6 baking dish. Arrange 3 noodles lengthwise over meat sauce, cover the layer of noodles with another layer of meat sauce and repeat. Top with a third of mozzarella cheese. Cover with slit foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Step 10
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Step 11
Meanwhile, bake your garlic bread as per package instruction.
Step 12
To serve cut lasagna and serve it with a side of salad and garlic bread.

Shopping List: 11/26/12-12/01/12



We took Glee to a Kids Museum in Florida for her 2nd birthday this September. They had a ton of themes and one of the themes was the farmer’s market. They learn to pick all the fruits and vegetables from the farm, sort them and transport them to the supermarket. Of course in the supermarket, they got little toddler size shopping carts and aisles of groceries. It was really an amazing experience for Glee as she went grocery shopping by herself. So this week we have decided to do a Kids themed week. All the meals are gear towards toddlers and their curiosity from sight, smell, taste, touch and feel. Check out our meal plans for the week:

Meaty Lasagna
Pork Tenderloin with Apples and Mashed Potatoes
Spaghetti with Meat Sauce
Butter Herb Salmon
Chicken Fingers with Yam Fries and Edamame Salad

Below is the detailed shopping list. Have fun shopping and we hope you and your family will enjoy the meals as much as our family did.

Check your pantry

Here’s a list of things you might already have in your pantry. Please double check so you can avoid stopping at the grocery more than once.

Wild rice mix
12 sheets Lasagna noodles
Spaghetti
Chicken broth
Worcestershire sauce
Soy sauce
Olive oil
Canola oil
EVOO (Extra Virgin Olive Oil)
Sesame oil
Rice wine vinegar
Sherry vinegar
Red wine vinegar
Honey
All-purpose flour
Cornstarch
Dried basil
Dried oregano
Fennel seeds
Italian seasoning
Paprika
Bay leaves
Onion powder
Garlic powder
Sugar
Salt & Pepper
Tomato paste (total: 12 ounces)
Tomato sauce (total: 13 ounces)
Crushed tomatoes (28 ounces)
Black olives
Grain mustard
Butter
Eggs
Dijon mustard

Produce

English cucumber
Sugar snap peas (8oz)
1 Green pepper
2 Red pepper
1 Large Zucchini
1 Carrot
1 pint Cherry tomatoes
2 Tomatoes
1 large Yam
4 Russet potatoes
1 Granny Smith apple
1 Orange
1 Lemon
1 large Onion
2 Red onions
1 Shallot
1 Inch of Ginger
8 Cloves of Garlic
1 Bunch of Parsley
1 Bunch of Cilantro
1 Bunch of Tarragon
1 Bunch of Dill

Bread & Bakery

8 Slices Garlic bread (ready to bake)
Pamasan based bread crumbs

Cheese

3/4 lb Mozzarella cheese (shredded)
1 1/2 cup Feta cheese (coarsely crumbled)

Frozen Foods

1 cup Frozen corn
2 cups Edamame (shells removed)

Meat & Poultry

1 lb Ground beef
1 lb Italian sausages (mild)
4 6-8oz Pork tenderloin
2 lb Boneless & skinless chicken breasts

Seafood

4 6-8oz Salmon steaks

Cuddling up with Curry

Curry reminds me of India and the time when Huan and I first dated.  Back then he worked for a bank and he had to travel for work a couple times a year.  Most of his trips were a week here and there to New York or somewhere close.

One time he was sent to India for three weeks.  It might sound like nothing now, but for a new couple who just got together it felt like an eternity.  We were together for less than three months at the time.  We would spend most of our nights together in my little apartment cooking and watching DVDs while cuddling up in a warm blanket. While he was gone, nights became really lonely especially when I lived on my own.  Thank god for emails and internet, we were able to communicate quite effectively even when he was half way around the world.

There is a saying “Distance makes the hearts grow fonder!”  I can truly say that I’ve experienced it!  I would spend my nights under the same blanket writing him so that he would have something to read when he was done work.  I would then wake up to a love email from him.  It was one of the most romantic things I’ve ever done in my life.  Up until today, I still have a copy of those love emails and from time to time we would make curry and cuddle up to read them together to bring back the fond memories and remind each other of what we have together.

Food Facts:

  • Curry powder contains curcumin, a powerful antioxidant and has an anti-inflammatory agent that helps to reduce inflammation of the joints.  It is known to be helpful for people suffering from arthritis, especially ones who are allergic to synthetic drugs. The best aspect of the spice is that it is a side-effect free solution to your pain.
  • Curcumin is also believed to deactivate genes responsible for triggering breast cancer. It is also effective against slowing down prostate and colorectal cancers. Regular consumption of curry powder helps to stabilize pancreatic cancer.
  • Curry powder is rich in turmeric, a medicinally potent spice; it helps to fight against skin cancer.
  • Consuming curry on an everyday basis is known to boost memory.
  • Curry powder helps to treat several sexually transmitted diseases, including gonorrhea and chlamydia.
  • Because of its anti-ageing properties, it is used extensively to fight skin ageing. It is also extensively used to treat skin burns and cuts.
  • Curry is believed to fight Alzheimer’s disease. One of the major causes of Alzheimers is a plaque that debilitates the victims. Curcumin effectively blocks Alzheimer causing plaque, subsequently protecting the brain.
Cooking Notes:
  • This is a very flexible recipe.  You can replace the chicken with firm tofu and turn it into a vegetarian meal.  It will also go well with beef as well.
  • The vegetables can be easily substituted with your family’s favourites.

Curry Chicken

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Peanuts, Tree Nuts
Meal type Main Dish, Soup
Misc Child Friendly, Gourmet, Serve Hot
Occasion Formal Party
Region Thai
Adapted From Recipris Leaf it to Pri

Ingredients

  • 1lb Boneless & skinless chicken breasts (cubed)
  • 1 1/2 cup White rice
  • 1/2 bunch Asparagus (chopped)
  • 1 Red pepper (chopped)
  • 1 Green pepper (chopped)
  • 1 cup White mushrooms (chopped)
  • 2 cloves Garlic (minced)
  • 1 " Ginger (grated)
  • 1 Small Lime (juiced)
  • 2 cups Coconut milk
  • 2 tablespoons Brown sugar
  • 4 tablespoons Soy sauce
  • 4 tablespoons Curry powder
  • 1 bunch Red basil leaves (chopped)
  • Olive oil
  • Salt (to taste)

Optional

  • 3 tablespoons Roasted peanuts (or cashew nuts)

Directions

Step 1
Cook white rice as per package instructions.
Step 2
Prepare all the ingredients before starting.
Step 3
In a medium pan, heat 2 tbsp of olive oil on medium heat.
Step 4
Once hot, add ginger and garlic and let cook until light brown.
Step 5
Add chicken cubes and cook for 5 minutes or until all sides start to brown. Stir in curry powder.
Step 6
Add coconut milk, brown sugar, soy sauce, and lime juice and turn heat up to medium-high to bring it to a boil. Turn heat down to medium-low and let simmer for 10 minutes.
Step 7
Add vegetables and basil leaves and let simmer for 5 minutes until vegetables are soft.
Step 8
Serve with crushed peanuts with a side of white rice.

Rooting a Rutabaga

This is my first time using rutabaga.  I always saw it in supermarkets and didn’t know what it was.  Until I got this beef stew recipe, I was really anxious to try it.  I found out that rutabaga is a root vegetable.  when I was a kid I was always wondering how people discovered root vegetables in the first place.  I mean they are not obvious as the root is underneath the soil.

I remembered asking my parents this exact question many years ago.  They told me a story about the hardship they went through during Khmer Rouge.  It was a horrible genocidal event that happened in Cambodia between 1976-1979.  Over 2 million people were killed and they were lucky to have survived such a near death event.  They were striped of freedom and forced to work in the rice fields for the government.  Food was only given to them if there were any leftovers from the harvest.  In other words, they were always hungry and had to look everywhere for edible things.  My father told me that he ate tree bark and plenty of roots just to survive.  He said I am sure that was how people discovered root vegetables!

After hearing the story, I felt really sad and scared at the same time.  The reason was because I thought events like this were ancient history.  I couldn’t believe how recent it was and my parents still came out this positive.  I couldn’t believe a simple root vegetable question has helped me dig up so much family history. This just goes to show that you really can’t judge a book by its cover.  Just like the root vegetables, you can never tell what you are going to get underneath.

Food Facts: 

  • Regular consumption of rutabaga increases milk production capacity, stamina and digestion.
  • Being an excellent source of vitamin C, rutabaga helps in reducing wheezing in asthma patients. Lack of vitamin C results in scurvy, which causes easy bruising. Consuming rutabaga considerably reduces the incidence of bruising.
  • Rutabagas are also known to reduce the risk of cataract formation and support the structure of capillaries.
  • An excellent source of potassium, rutabaga helps in decreasing stroke mortality. Potassium is also known to lower high blood pressure.
  • They are also recommended for people with problems of constipation.
Cooking Notes:
  • You can just use any type of root vegetables.  To save time, just chop them in advance.
  • This stew is also great for freezing, don’t forget to freeze it individually.

Irish Beef Stew

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Diabetic
Meal type Bread, Main Dish, Salad
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas
Region Irish
Adapted From Taste Food

Ingredients

  • 2lb Beef chuck (cut into 1 1/2 inch pieces)
  • 1 Small loaf Baguette
  • 12oz Spring mix greens
  • 2 Large Carrots (chopped into chunks)
  • 1 Large Rutabaga (chopped into chunks)
  • 1/2lb Potatoes (chopped into chunks)
  • 4 cloves Garlic (diced)
  • 1 Large Onion (chopped into 1-inch pieces)
  • 1/2 Lemon (juice)
  • 1/3 cup Tomato paste
  • 3 cups Beef stock
  • 2 Bay leaves
  • 2 teaspoons Thyme
  • 1 teaspoon Dijon Mustard
  • 3 tablespoons EVOO (Extra Virgin Olive Oil)
  • 1 tablespoon Honey
  • Salt & pepper (to taste)

Directions

Step 1
Cut the beef into chunks, season them with salt and pepper and set aside.
Step 2
Prepare the rest of the ingredients.
Step 3
In a large pot, heat up 2 tbsp of oil over medium-high heat. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Saute 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil; reduce heat to a simmer and cover. Cook until meat is tender, 1/2 hour.
Step 4
While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
Step 5
Skim fat on the surface of the beef liquid with a spoon. Add vegetables to the beef, stirring to combine. Let simmer for another 20 minutes or until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning.
Step 6
Meanwhile combine dijon mustard, honey, EVOO, lemon juice, salt and pepper to make salad dressing. Mix well.
Step 7
Toss salad and slice baguette.
Step 8
To serve, ladle stew in a medium bowl with a slice of bread and a side salad. Enjoy!

Adventurous with Avocado

When Glee started solid food, avocados were one of the first few foods I gave her.  I chose avocado because it is packed with nutrients, so for a growing baby it was perfect.  It was soft enough for Glee to chew with her gums and you don’t need a lot of it to get the same nutrients as other foods.

The fact that Glee could practice her motor skills trying to grab a slippery slice was just a bonus.  She would try to poke it with a fork, then her fingers and make a mess as you can see from the above photo.  Actually this picture served as one of the inspiration pieces for Gleeful Gourmets’ logo.  I loved how happy she looked with food!  Can you see any elements taken from this photo in GG’s logo?

This creamy avocado pasta with chicken breast became Glee’s absolute favourite meal. Especially when I use spaghetti because she can never get enough noodles!

Food Facts: 

  • Avocado paste, if applied to rashes and rough skin, makes the skin smoother.
  • Being rich in magnesium, an avocado helps produce energy and is good for muscle contraction and relaxation.
  • Avocados have been found to be helpful in lowering cholesterol levels, mainly because of the presence of beta-sitosterol.
  • Consumption of avocados is good for those suffering from psoriasis and bad breath.
  • Being rich in vitamin C and vitamin E, both of them having antioxidant properties, avocados help in slowing down the aging process.
  • Cutting and rubbing the flesh of a ripe avocado on sun-burnt skin helps in soothing it.
  • Glutathione, present in avocados, acts as an antioxidant and helps neutralize free radicals that can cause cell damage and lead to diseases.
  • Since an avocado is rich in monounsaturated fats, it helps lower LDL (bad) cholesterol and boost HDL (good) cholesterol.
  • Avocado is good for people suffering from digestive and circulatory problems.
  • The potassium in avocados helps keep the body’s electrolytes in balance.
  • The presence of folate in avocados promotes healthy cell and tissue development.
  • Avocados have been found to offer protection against heart disease as well as various forms of cancer.
  • The presence of Lutein in an avocado makes it act as a protection against muscular degeneration and eye diseases like cataract.

Cooking Notes:

  • If you like sundried tomatoes, you can replace the cherry tomatoes and save yourself the baking time.

Creamy Avocado Pasta with Chicken Breast

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Birthday Party
Region Canadian
Adapted From Flourishing Foodie

Ingredients

  • 2 Large Boneless & skinless chicken breasts (filleted)
  • 12oz Pasta (spaghetti or fettuccine)
  • 1 cup Cherry tomatoes (halved)
  • 2 Ripe avocados (pit and skin removed)
  • 2 cloves Garlic (peeled)
  • 2 tablespoons Fresh lemon juice
  • Olive oil
  • Salt & pepper (to taste)

Directions

Step 1
Preheat oven to 300 ºF.
Step 2
Wash and cut the tomatoes in half. Place on a baking sheet lined with parchment paper. Drizzle just enough olive oil to make the tomatoes glisten. Bake for 40 minutes in the oven.
Step 3
Fillet chicken breasts into 4 pieces. Season both sides with salt and pepper. Drizzle olive oil and set aside.
Step 4
Cut avocados in halves and remove pits. Peel garlic.
Step 5
In a food processor, pulse avocados, garlic, 2 tbsp of olive oil, lemon juice and salt until the ingredients are smooth and creamy.
Step 6
Bring a large pot of water to a boil and add a sprinkle of salt. Cook pasta according to package instructions.
Step 7
Strain the pasta, and combine with the creamy avocados blend in a large bowl, until all the pasta has been covered.
Step 8
In a medium saute pan, sear the chicken breast on high heat. Cook 5 minutes on each side until it starts to brown.
Step 9
Add the roasted tomatoes to pasta and divide them evenly on each plate and top it with a piece of seared chicken breast. Enjoy!

Spinning Spinach

Over the last weekend, I attended a wedding dinner party and one of the conversationa was about a salad spinner. The debate was whether it was a useful tool?!  I know most Asians don’t find it useful because they simply don’t eat a lot of fresh salad.

I remembered having a conversation with my uncle when I lived in Cambodia a few years back.  I made him a steak dinner with a fresh salad.  He wasn’t used to eating uncooked vegetables because of his mental block from the past.  He told me that back then it was hard to find safe drinking water, so they had to cook everything before putting it in their mouth including water.  In the modern days, in most parts of the world drinking water is so accessible that we sometimes take it for granted.  We need to constantly remind ourselves to look around, appreciate and be grateful of all the things we have, especially when we are having a bad day!

This explained why I only remembered having cooked spinach as a child.  In this meal, I incorporated both cooked and fresh spinach because spinach has a lot of health benefits as listed below.  The fresh spinach was mixed into the arugula and you definitely need to use the salad spinner to spin the spinach after washing it.  Otherwise water will cling to the leaves and your dressing will be watery.  Spin your salad and you will notice the world of difference!

Food Facts: 

  • Spinach is very rich in Vitamin A, which makes it beneficial for weak eyes. Any kind of strain on the eyes is reduced to a great extent and the eye muscles are made stronger.
  • The thickening and hardening of arteries is prevented due to substances like choline and inositol, which are present in significant amounts to make sure the blood arteries remain healthy.
  • Diabetics can particularly benefit from spinach since it is known that eating spinach regularly can stabilize blood sugar and prevent it from fluctuating often.
  • A particular substance known as flavonoid is present in spinach which is a powerful anti-oxidant and also has anti-cancer agents like carotenoid, preventing the formation of tumors.
  • Spinach is known to be an anti-aging vegetable and reverses age related breakdowns, making you look youthful and fresh. It also has a good amount of Vitamin K which helps in the clotting of blood in case of injury.

Italian Layered Chicken

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Egg
Dietary Diabetic
Meal type Bread, Main Dish, Salad
Misc Child Friendly, Gourmet, Serve Hot
Occasion Casual Party
Region Italian
Adapted From Longo Experience Magazine

Ingredients

  • 2 Large Boneless chicken breasts (cut into 2 fillets)
  • 1 Loaf Small baguette
  • 1 cup Mushrooms (sliced)
  • 1 cup Spinach (chopped)
  • 12oz Arugula mix
  • 1 clove Garlic (minced)
  • 1/2 Lemon (for 1 tbsp of juice)
  • 1/2 cup Ricotta cheese
  • 1 cup Mozzarella cheese (shredded)
  • 1 Egg (beaten)
  • 5 tablespoons Butter
  • 1 teaspoon English mustard
  • 1 cup Tomato (or pasta sauce)
  • 3 tablespoons EVOO (Extra Virgin Olive Oil)
  • 1 teaspoon Garlic salt
  • 1 teaspoon Italian seasoning
  • Salt & Pepper (to taste)

Directions

Step 1
Preheat oven to 375 Degrees
Step 2
Pull out butter to let it warm up to room temperature.
Step 3
Season chicken with salt and pepper, garlic and drizzle olive oil and let stand for 5 minutes.
Step 4
In a medium bowl, beat egg and mix in ricotta cheese and set aside.
Step 5
Slice mushrooms and chop spinach.
Step 6
In a Saute pan, heat 1 tbsp of butter over medium heat and saute mushrooms until soft. Add spinach, cover and cook until spinach is wilted about 2 minutes.
Step 7
Add saute mushrooms and spinach to ricotta cheese mix. Mix well.
Step 8
Return pan to stove and add 1 tbsp of butter. Sear chicken until golden brown, about 2-3 minutes on each side. Remove from heat and set aside.
Step 9
In a baking pan, spread 1/2 of tomato sauce and top it with 1 piece of chicken, layer it with the ricotta mixture. Repeat layers and finish with mozzarella cheese.
Step 10
Bake in oven for 20-25 minutes or until chicken has reached a minimum internal temperature of 170 degrees.
Step 11
Meanwhile, slice your bread without going all the way through. Mix the remaining butter with garlic salt and Italian seasoning, smear the flavoured butter in between the slices and wrap it up in foil and stick it into the oven with your chicken.
Step 12
In a small bowl, mix together mustard, lemon juice, pinch of salt and pepper and EVOO and whisk lightly to make a dressing. Toss the arugula mix.
Step 13
To serve, cut the chicken and serve with a side of salad and garlic bread.

Go Wild With Wild Rice!

The first time I encountered wild rice was through my husbands second cousin, Toan.  At that time, he just moved into town as a dance student.  To thank us for helping him find a place and settle in, he offered to cook us dinner.  He made a baked fish with wild rice and shrimp tempura as appetizer.  I was so intrigued by the wild rice that I don’t remember the fish.  All I remembered was that the meal was not only healthy but very impressive.  He even went to the extent in making his own multi-grain bread.

From that day on, wild rice was one of my favourite grains.  It is beautiful in colour with great texture, and best of all it is better for you than almost any other rice.  I know it can be expensive compared to other types of rice; that’s why I usually mix it with brown and red rice.  So go wild with wild rice as the possibilities are endless!

Toan has ventured out to China a few years back.  I can’t wait to see him again and I hope that I will be luck enough to get to taste one of his yummy meals in the near future.

Food Facts:  

  • Wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat.
  • Like true rice, it does not contain gluten.
  • It is also a good source of certain minerals and B vitamins.
  • One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese.

Cooking Notes:

  • You can prepare the fish by wrapping them in foil and keep in the refrigerator the night before and when it comes to dinner time, just pop them in the oven.

Poached Fish with Wild Rice

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Fish
Meal type Main Dish, Side Dish
Misc Serve Hot
Occasion Casual Party
Region Canadian
Adapted From Just A Pinch Recipes

Ingredients

  • 4 6-8oz Fish fIllets
  • 1 cup Wild rice mix
  • 1 Green pepper (thinly sliced)
  • 2 Green onions (chopped into same length as peppers)
  • 1 Large Tomato (sliced)
  • 1 tablespoon Dry basil
  • 1 Lemon
  • White pepper (to taste)
  • Salt & Pepper (to taste)

Directions

Step 1
Cook rice according to package instructions
Step 2
Prepare the vegetables.
Step 3
Cut tin foil into 12X16 inch rectangle.
Step 4
Place green pepper, tomato and green onion on lower half of foil sheet.
Step 5
Sprinkle with 1/4 teaspoon basil, salt and pepper.
Step 6
Place fish on vegetables.
Step 7
Sprinkle with remaining basil, salt and pepper.
Step 8
Top with lemon slices.
Step 9
Fold upper half of foil over fish and vegetables.
Step 10
Double fold edges of foil to make a tight 1/2 inch seal.
Step 11
Place foil envelope on baking sheet and bake at 450 degrees for 15 minutes or until envelope puffs.
Step 12
To serve, divide the rice evenly into each plate and cut an "X" in top of envelope and fold foil back. Transfer fish and vegetables onto each plate of rice. Enjoy!

Shopping List 11/19/12 -11/23/12

Happy Thanksgiving to all my United States friends!

This week is Thanksgiving in the United States. I just want to wish everyone a very happy Thanksgiving and have a wonderful and safe Black Friday shopping day! If you are planning a turkey dinner, give our no butter Thanksgiving Meal Plans a try!  I promise you won’t be disappointed!

As for this week’s meal plan, here’s the shopping list and this is what’s on the menu:

Poached Fish with Wild Rice
Italian Layered Chicken
Creamy Avocado Pasta with Chicken Breast
Irish Beef Stew
Curry Chicken

I’ve picked an ingredient from each meal and give you a list of food facts as to why they are good for you.  I believe with better knowledge with foods, we can all make healthier choices.

Check your pantry

White rice
Wild rice mix
Pasta (spaghetti or fettuccine)
Olive Oil
EVOO (Extra Virgin Olive Oil)
Butter
1 Egg
Mustard
Beef stock
Soy sauce
Tomato paste
Canned Tomato sauce
Brown sugar
Curry powder
Dried thyme
Basil
Bay leaves
Italian seasoning
Garlic salt
White pepper
Black pepper
Salt

Produce

1/2 bunch of asparagus
1 Red bell pepper
2 Cups of white mushrooms
2 Large carrots
1 Large rutabaga
1/2 lb of Yellow or New Potatoes
2 Ripe avocados
1 Cup of Cherry tomatoes
2 Green bell pepper
1 Large tomato
1 Cup of spinach
12 oz Arugula mix
1 Small Lime
9 Clove of garlic
2 Bunches Green onions
2 Large onion
1 Inch of ginger
1 Bunch Thai Basil leaves
2 Lemons

Bread & Bakery

1 Loaf of a small baguette

Cheese

1/2 Cup of ricotta cheese
1 Cup of shredded mozzarella cheese

Jams & Preserves

2 Cups of coconut milk

Meat & Poultry

6 Boneless and skinless chicken breasts
2 lb Beef chuck

Nuts

3 tbsp Roasted peanuts or cashew nuts

Seafood

4 x 8oz Cod fillets

Romantic Europe!

Athens Greece is one of the places that I want to visit but haven’t had a chance yet.  Actually Europe is the continent I would really like to explore.  I remembered going on a Europe trip with my parents and sisters back in 2006.  It was a great trip as we got to see all the popular places, London, Paris, Italy, Switzerland and Germany in 10 days.  I would recommend a trip like that for first timers to Europe because you get a sample of what it has to offer and decide which places you want to come back to.

In the movies, Europe always gave me the impression of romance.  I always thought that it was the “Hollywood” effect to make better movies.  When I was there in person, it felt surreal because it felt exactly like the movies.  Everywhere I looked there were something unique, like almost all the streets were interlocked and all the buildings and houses had their own characters and history behind it.  I loved sitting on the bench and just watch people walk by, because everyone cared about fashion.  I came from a fashion design background, so to see how everyone had a flare without being overly done up made my day!  On top of that, people there seemed much more relaxed and of course the foods there were just so different!  I can’t wait to get back there soon, but meanwhile I shall explore the Europe cuisines to tide me over my travel itch!

Cooking Notes:

  • Other than pita, you can serve the shrimps with any crusty bread.  I once served it with Naan bread before and it was really good too.
  • You can pre-make the salad and refrigerate it up to 24 hours.

Greek Shrimps

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Shellfish
Meal type Main Dish, Salad
Misc Gourmet, Serve Hot
Region Greek
Adapted From Closet Cooking

Ingredients

  • 1lb Shrimp (peeled and deveined)
  • 4 Pitas
  • 4 cloves Garlic (diced)
  • 3 Large Tomatoes (1 diced; 2 chopped into chunks)
  • 1/2 English Cucumber (chopped into chunks)
  • 1/2 Green Pepper (chopped into chunks)
  • 1/2 Red Pepper (chopped into chunks)
  • 1 Small Red onion (sliced into half rings)
  • 1/4 cup Black olives (drained)
  • 4 bunches Green onion (sliced)
  • 1/4 cup Mint leaves (chopped)
  • 1/4 cup Basil (chopped)
  • 1 bunch Parsley (chopped)
  • 1 1/2 teaspoon Dry oregano
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dry basil
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup Red wine vinegar
  • 4 1/2 tablespoons Olive oil
  • 1 1/2 cup Feta cheese (coarsely crumbled)
  • Salt & pepper (to taste)

Directions

Step 1
Prepare all the ingredients: wash and cut vegetables, chop herbs, peel and remove veins from shrimps.
Step 2
Make salad dressing; in a bowl combine 1/2 tsp oregano, garlic powder, dried basil, onion powder, mustard, red wine vinegar, salt, pepper and 3 tbsp olive oil. Mix well.
Step 3
In a large mixing bowl, toss bell peppers, red onion, cucumber, tomato chunks and 1/2 cup of feta cheese with the dressing. Chill until ready to eat.
Step 4
Heat 1 tbsp of olive oil in a pan. Add the garlic and saute until fragrant, about 1 minute.
Step 5
Add shrimps, saute for 2 minutes until they turn red.
Step 6
Add the diced tomato and green onion and saute until the tomato starts to break down, about 3-5 minutes.
Step 7
Add herbs and season with salt and pepper and simmer for 2 minutes.
Step 8
Remove from heat and gently mix in the feta.
Step 9
Cover and allow to rest for 3 minutes.
Step 10
Garnish with parsley and serve with pita and salad.