Cocoa Almond Butter

As you know, I have been making my own jam/preserves and learning that making homemade nut butter is also very easy hence I set it out to give it a try.  My girls loved Nutella so I added cocoa powder into my experiment.  It didn't taste very good at first so I tried adding some brown sugar and gave it a taste.  It also felt a bit thick so I added a little peanut oil to make it smoother and the above was the result of it.

We really liked it and when I am out of the almonds, I might try it with peanuts since peanuts is a lot cheaper. I bet you can experiment with different nut for a different nut butter taste as well.  Happy trying!

Hijiki Seaweed Cold Side

I have to eat seaweed regularly to keep my Hypothyroidism under control.  2-3 times a week is sufficient for me.  The most regular seaweed that I consume is wakame, cook in miso tofu soup.  I also add wakame when I prepare my kimchi ramen, any chance I have for seaweed, I would use it.  When I am too lazy to make the miso soup, I will switch to Hijiki seaweed since this can be prepared pretty easily.  Right now, I would do a blood test once a year when I visit my OB/GYN to see if there is any changes.  I noticed that if the reason of your hypothyroidism is the lack of iodine, you can easily modify your diet to keep it under control.  For me,  the regular consumption of seaweed really helped.  It might not be for everyone but it works for me.

Turmeric Spiced Chicken

This dish was me trying on something new.  I was inspired by Phong Hong's Chicken Garam Kunyit and wanted to give it a try.  But knowing me, I didn't go and shop for the ingredients but just made use or substitute what I had at home, this dish came out looking nothing like the post that I was inspired with.  I think using the chicken breast in my part was a mistake as the meat didn't turn out juicy and tender.  For this dish, the skinless and boneless chicken thigh would be much preferred.  Oh well... Certainly learnt from my mistake.  I still want to thanks Phong Hong for the recipe though!  :-)

Lemon Poppy Seeds Muffins with Lemon Glaze

I don't know, I love to buy lemon when it's on sale.  And if it is 3 for $1, I would buy 3 instead of 1 even though I only needed one.  Often time when that happen, I have no idea what to do with the lemons.  I just realized that I can just cut it into slices and put it into an air-tight container in the fridge and take each slice out for use in my water (to make it alkaline).

Anyway, for these 2 lemons that I was left with, I decided to make Lemon Poppy Seeds Muffins.  I created this recipe because I want to make it into a recipe that is easy to make and less thing to wash.   No electric appliance needed, just a bowl and a hand whisk!  It turned out soft, lemony and delicious, even my hubby that normally doesn't eat sweet had 3 in a day!  Of course the rest my girls walloped it up, now I will need to buy more lemons to make more of these yummies.

Soft and fluffy with the flavor of lemon and the crunch from the poppy seeds!

Baby Bok Choy Kimchi

When I went to a Korean BBQ buffet, there was one vegetable kimchi that I really liked and that was bok choy kimchi.  I was surprised at how good it tasted and I always want to make it in the back of my mind. This is a short cut version as no glutinous rice paste was used as well as no food processor.  So, no onion, no apple and no pear.  As you know, I am famous for the short-cut version.  However, adding fruit and onion would provide additional sweetness to the dish.  I heard that the glutinous rice paste is to give the kimchi extra shine.  Anyway, I am too lazy to make those today so I am settle with this.

Verdict:  I would try adding an apple or sweet pear next time.  I bet it would taste better with the additional sweetness from the fruit.  I would probably use 1 Tbsp. of fish sauce first and if it is not salty enough, at least you can add more and season to taste.  Otherwise, if it is too salty, then it would be harder to adjust, just have to eat it with lots of rice.

Homemade Strawberries Jam without Pectin

Hey, it's Spring, with the abundance of cheap strawberries on sale, what are you going to do with it?  You can make strawberry jam that last through the summer!  I used to spend a ton on organic jam but not anymore!  I have learned to make my own jam by following the simple rule of 1 lb.of fruit to 1 lb. of sugar (almost 2 cups).   However, I do cut down on the sugar depending on the sweetness of the fruit, not a whole lot but some since we need the sugar to preserve the jam.  If you click under my label on Jam/Preserve, I have since made kaya (Malaysian coconut jam), clementine marmalade, orange marmalade, pear jam, blueberry jam, blackberry jam and raspberry jam.  Now adding to the collection is strawberry jam!  I should stick to 2 lb. of strawberries next time, since it was my first attempt, I have no clue how much it will yield.

3 lb. of fresh strawberries yield almost 7 jars of strawberry jams for me.  Sweet and oh so yummy!

Easy Stir-fried Celery

This dish was created because I needed a vegetable side dish for my Korean dinner and my refrigerator only had an organic celery and a tiny bit of cabbage.  So, I picked up the celery, thinly sliced it and started working through the recipe while stir-frying it and doing the taste test.  I added black sesame seeds for the color contrast and the celery was crunchy.  I am quite happy with the result and would certainly make this when I am out of other green vegetable again!

My Version of Vietnamese Dessert

We loved Vietnamese dessert.  Often time when we went up to Denver, we would go to a Vietnamese bakery shop to buy some of the kuih (Asian steamed cake), "tofu fah" and cups of sweet dessert like the above.  It came with several variety and it was hard to pick a favorite, but often time I would pick one loaded with beans, sweet potato, sago and taro.  I don't know how they really make theirs but I know it is sweet and covered with coconut milk.

This is my version and it tasted just like the one sold at the store.  It is not difficult to make but involved a few steps like cooking the tapioca pearls or strips first and steaming the sweet potato or taro if used.  Then, you just mix it all together and place into an individual serving bowl or cup and refrigerate until serving.  It is best eaten on the same day as the tapioca strips might harden when kept in the fridge for too long.  If you make this, please feedback to me ya!  Enjoy!

Assam Sambal Prawns

We loved nasi lemak or Malaysian coconut rice.  One of the dishes I missed the most when I first came to the U.S. would be nasi lemak.  In my 20s and totally a newbie in cooking, I thought nasi lemak was very hard to make.  It was like eating it would only happen in my dream.  Then one day, a friend taught me how to make it and I was really surprised at how easy it was to make one.  I remembered I once made some nasi lemak and asked my husband to bring it to his school to share with his Malaysian male friends and how happy and thankful they were.

For this nasi lemak, I added turmeric powder thus the yellow color (Since the curcumin in turmeric is good for us so I wanted to incorporate it more into our diet).  The recipe I am sharing here is the assam sambal prawns as I bought some medium size shrimps and I wanted to make a dish that pair well with it.  I was referring this recipe to Nonya Flavours Cookbook and will be sharing the cookbook recipe with some of my changes.  I wonder why the photo in that cookbook looks so oily and red whereas mine looks completely different?

Stir-fried Shredded Potatoes (Kamja Bokkeum)

Frankly I have no idea whether this is originally a Chinese dish or a Korean dish.  We were served a big tray of this shredded potatoes in a Chinese New Year party that we attended.  I was seriously surprised that a dish that looked so unappealing and plain can be so tasty.  I didn't even want to try it at first but I told myself that I have to try every dish there and be adventurous.  I tried it and couldn't help but went back for a second!  Interestingly this dish is also served as a banchan in Korean restaurants.  Evy fell in love with this banchan and I wished I know how to make it.  I always looking for easy banchan to serve with my Korean meal, but I think nothing is easy when you have to make a few in a day.  Anyway, this is my version and it tasted a little bit different and I have no idea why, do you think they par-boiled the shredded potatoes first? Outcome is all of us loved this plain potato dish and that's what matter most.

Mexican Squash Pancake (Jeon)

When I starts, I couldn't stop!  I have been cooking tons of Korean side dishes lately and I have no idea what's gotten into me.  I made this to bring to a Korean friend's house and just so happen that she was making the exact same thing!!  Down to the same Mexican squash!!  Talk about coincident as zucchini pancake is more common.  I bought this because I have no idea whether the store that sells the zucchini is GMO or non-GMO unless I buy organic, so I picked Mexican squash instead.  I couldn't tell the difference between these two anyway except one is dark green in color.  This is one popular Korean side dish and serve on special festivals.  It is not hard to make at all just the pan-frying part is a bit troublesome.  We all loved this so next time I would have to train my Evy to make this!

Seaweed Rolled Eggs

I have learned this version of rolled eggs from watching a Korean variety show, "Dad, Where are you Going?".  Haha...from now you have known that I watch quite a few of Korean variety shows right?  It provided me with a good laugh and it was fun to watch.  I liked those with kids, for example this and "The Return of Superman", it was just too cute!

Anyway, one of the dads cooked this for the kids and it looked good to me and what's best was it was very easy to make.  Without hesitation, I made this for my girls and got their approval.  Sometimes I made this for their lunch boxes, easy and nutritious!  They loved to open it into a strip and eat it like that too.  The eggs won't stick because of the seaweed.

Toast Pizza

I saw this Pizza using bread in someone blog before, but couldn't really remember where (Maybe Tigerfish?).  I have also seen pizza using tortilla and pita bread.  It just so many lazy and easy variation out there these days, and some even made dessert pizza.  I made this for my girls' school lunchbox.  I wanted to give them a different variety of lunch boxes instead of the same old thing.  So, I toast it and make it looks like mini pizza instead of making it into a sandwich.  

This was made in a different day without the spinach and cooked chicken breast.  All packed in their lunch box.  They preferred it this way instead of wrapping it in foil.  I would add a cutie into their lunch box too.

Arugula Elk Garlic Pasta

I love the Sweet & Spicy Tuna Arugula Pasta that I made earlier.  But this time I wanted to try it with ground elk meat ( of course you can use any ground meat of you choice as a substitute) that I bought at Sprouts.  Got to say, this combination tasted better with the sweet and spicy tuna, but it was not too bad either.

2 Ingredients Pancake!

When I first read about this 2 eggs and 1 banana pancake, it was shared on a health website on my Facebook page.  They called it Paleo pancake.  I was like okay it was interesting.  And then I saw it again on a Chinese cooking page on my Facebook and I got really interested then because I like simple and easy recipe, furthermore I have frozen banana in my freezer calling me to use it.  So, this time I thaw one banana in the refrigerator and set up to give this recipe a try because I was quite skeptical.  In my mind, I was like would it really work?

I wish I can trace it back to the original creator and give him/her the well reserved credit, but it's just too much work.  So, I just want to say that this idea was not created by me.

Korean Style Cold Tofu Banchan

There is a reason why I like to eat at a Korean restaurant, I will get to sample their banchan/ side dishes and then discover new banchan to cook at home.  There are some Korean restaurants that serve up non-traditional banchan that use mayonnaise, fruit salad and salad.  But I like the traditional banchan more especially those that I am not familiar with.  I find it great to sample food that I have never eaten before from another culture.  My husband is the least adventurous of all as he won't touch some of the banchan such as kimchi.  Luckily I have exposed my girls to kimchi early on and they all love kimchi now and three of us will finish the kimchi in the restaurant.

This spicy cold tofu dish is the replica of what I had recently.  I am not sure whether this is the right way of doing it but this is my way of making it and I think it turned out pretty good.  I think it make a quick and easy banchan.  My hubby didn't like it, he didn't even want to try it at first but took a tiny bite after I asked him. Oh well... more for me then!

PURO Fairtrade Coffee

I am a coffee drinker and love my morning cup of coffee to kick start my day.  So, imagine the joy I felt when I read that 2 cups of coffee a day is actually good for us.  Sometimes I would have another cup in the afternoon or evening but not more than 2 cups a day.  Not long ago, I was contacted by Puro Fairtrade Coffee to give their coffee a try and write a honest review about it. Frankly, I have not heard of Puro Fairtrade Coffee (of course because they are not in the U.S. market yet, but quite popular in Europe) so I just ignored it.  But luckily she was persistent and wrote to me again so I thought why not and decided to try their coffee.

As I becoming more health and environmental conscious, I favor organic farming, sustainability and fairtrade practices.  We need to give back to the earth so that the earth can provide.  So, I like what Puro Fairtrade Coffee stands,  they understand that people and planet are just as important as profit so they want to give back and also help to preserve the rainforest.  Some history behind Puro. Puro was created by Miko in 2004.  Miko is family owned and Belgian born in 1801 and is one of the oldest coffee roasters in the world. This is a brand dedicated to sourcing ethical shade grown Fairtrade coffee that also addresses environmental issues.  A percentage of global Puro coffee sales is strategically directing into the purchase and protection of rainforest in coffee producing countries.  Watch this documentary that they proudly made last year to learn about who they are and what they do to give back to the environment.

Puro has four types of coffee.  Puro Organic- made with 100% finest organic Arabica beans.  Medium roast combining with notes of sweet chocolate with tangy cirtus.  Puro Noble and Puro Noble Decaf- 80% finest Arabica + 20% premium robusta content.  Rich and lively medium roast, with hints of fruit and hazelnut. Lastly, their Puro Fuerte- 50% finest Arabica + 50% premium robusta content. Fragrant dark roast with a touch of spice and a full body.  I tried the Puro Noble first and the coffee was smooth with a hint of fruit.  I couldn't tell whether I could taste the hazelnut since I am not a coffee expert.  If you support what this company do to the environment, give them a try!  As of now, you can only buy it online but they are also currently looking for a US distributor, if you like what they do and want to be a distributor, please visit this link for more information and see more short films.

Disclaimer:  I received free products in exchange for a honest review.  This post was written with my own opinion.

Chewy Rice Paper Pan-fried Nian Gao

This inspiration came about when I was watching a Korean Variety Show called "Happy Together".  There was a winning dish that used the rice paper to wrap leftover and pan-fried it.  Just so happen that I still have a small piece of nian gao/ steamed glutinous rice cake in the refrigerator, so I thought rice paper and nian gao would go well together and quickly set out to give it a try.  We all loved this chewy variation of eating the nian gao too.  Now I have a new way to enjoy the leftover nian gao from Chinese New Year!  I bet you all have some nian gao laying around your house too right?  Give this a try!! *wink*

Soft and chewy bite with melted nian gao/ tikoy/ steamed glutinous rice cake with a slight crispiness from the skin, simply divine!  If you don't like it chewy, you can also try my Crispy Springroll Fried Nian Gao.  You can omit other filling and just wrap it with the nian gao alone, crispy and delicious!

Almond Milk Pancakes

My girls wanted some pancakes but when I looked through my old keepsake pancake recipes, it called for milk.  Since I don't buy milk anymore, I had to use my alternative almond milk and had to experiment with it.   I told them they had to eat all the pancakes even though it didn't turn out soft and fluffy since this was an experiment.  They agreed and so I gave it a try.  Luckily, the pancake turned out just as delicious and it was also soft and fluffy!!  My girls really enjoyed the almond milk pancakes.

Korean Boneless Spicy Chicken

I once made a Korean style spicy chicken wings  and really loved it.  However, I never make it again because I don't buy chicken wings (the fattest part of a chicken so I want to eat less of it), but my husband loved chicken wings so sometimes he would buy a bucket of buffalo wings to eat.

The other day, we ordered a spicy fried chicken dish in a Korean restaurant and I thought it would be wings and drumettes and was pleasantly surprised that it was actually chicken thigh.   I wonder why I never thought of using the skinless and boneless thigh to make this before!  It gave me such a great idea that I wanted to make this dish again.  Now I can enjoy this dish more often but wondering would it be as good without deep-frying the chicken first?

Adapted from Korean style spicy chicken wings.

Ingredients:

2-3 skinless and boneless chicken thigh meat, cut into pieces
Sweet potato starch/ or cornstarch
Toasted sesame seeds

Sauce:
2 Tbsp. gochujang/ Korean chili paste
1 Tbsp. raw honey
1 Tbsp. mirin
1 tsp. sesame oil
1/8 tsp. white pepper
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 1/2 Tbsp. chopped scallion

Method:

1.  In a bowl, add in all the sauce ingredients, mix until combined.  Set aside.

2.  Heat up your wok with oil.  Coat the chicken thigh with sweet potato starch.  Deep-fry until golden brown or cooked.  Drain on paper towel.  Set aside.

3.  Pour away the oil.  In the same wok, add in the sauce, stir to warm.  Add in the fried chicken thigh and mix and coat each piece with the sauce.  Dish out and serve on a plate.  Garnish with toasted sesame seeds before serving.

Stir-Fried Arugula

Since I was introduced to arugula by mistake a while back, we learned that we actually like this veggie, even my girls liked it (even though it is slightly bitter and lemony). However, this veggie can be kind of fibrous, so I like to cut each leaf into half before stir-frying.  We really loved the Spicy and Sweet Tuna Arugula Pasta and I hope you will get a chance to try it too.  Because my girls like it so organic arugula has been in my vegetable rotation for my family.  I have since added organic arugula and organic baby kale into our vegetables of choice.  I tried to incorporate as much variety of vegetable and fruit into our diet each week as possible.  Sharing with you this easy stir-fried arugula recipe!

Slow Cooker Whole Chicken

This is one SUPER DUPER easy slow cooker whole chicken recipe.  All you need are two ingredients, one whole chicken and a packet of Emperor Chicken spice mix.  In your slow cooker, add in the washed whole chicken, pour the Emperor Chicken spice mix on top of the chicken and give it a good rub to cover all sides of the chicken.  Put it breast side up and turn it to High for 5 hours.  When the internal temperature register as 180'F, it is done.  Soft and tender that it will be easily tear off with your hand.

A tip I learned from my friend's mom, to prevent the cover from moving, stick a piece of white paper in between the cover and the crock pot as shown.  It prevents the moving and  thus the noise and the sprinkling of water on the countertop.

Korean Soy Sauce Pickled

After a while of hiatus from Korean Food, I finally back on with a new Korean soy sauce pickled dish to introduce to you all.  I was introduced to this at a Korean friend's house.  She took this out as a side dish/ banchan for a fish paste kelp soup that she made me.  I totally loved it especially I learned that it can be kept in the refrigerator for up to a year!  I bet it can be kept longer than that.  :-P  So, I came home and made my own.  I used the vegetable that I liked to eat, but you are free to add any vegetable that you like.  All these vegetable will fully absorb the flavor of soy sauce, sugar and vinegar, so it is like sweet, salty and tangy at the same thing when you bite into one.  Go well with rice!

Crisp Citrus Cookies

This Crisp Citrus Cookie is really easy to make by using a food processor.  This is requested by Evy and also I wanted to test out the new cookie cutters that I bought from Amazon.  I think I scored this cookie cutters pretty cheap at Amazon, each pair cost less than $2 each, but I can't remember the specific amount.  Since it was shipped from China, it took awhile to arrive but I can't complain since the shipping was free. If you are in the US and want this kind of cookie cutters, you can buy it via Amazon.  They have a lot of different characters to choose from as well.

Easy Pineapple Rolls

Easy pineapple rolls for a lazy me!  Or should I named it Lazy Pineapple Rolls??  What to do if I want to eat pineapple tart or roll but don't want to spend a whole day of making it?  I gotta think of a short-cut!!  With the earlier Red Bean Pastry Roll, I got the idea of making my pineapple roll the same easy way.  Granted it was not as pretty as the traditional method but I got my pineapple rolls and my girls were happy!  This is mostly for overseas moms who want some CNY treat but don't want to spend too much time of making it.  It's easy, so for those moms who were too scare to attempt it before (or too lazy), you can make this easy version!!

This is not the melt-in-the-mouth pastry, but not too bad I might say.  After years of making the CNY cookies every year, I have gotten lazy so this year I pick or create an even easier cookie recipes to make.  Now my girls are getting bigger and they look forward to my yearly CNY cookies, so I would make some for them.  Last time, I used to make a lot to give to friends but now just for my family consumption.

Simplified Yu Sheng (Yee Sang) for the Year of the Horse

It is the year of the Horse as my Yu Sheng will tell you if you can read Mandarin.  My girls requested I created a running horse on the Yu Sheng, I tried doing that but it was not easy so I settled with this.  Because I didn't have the wonton skin, I made my own fried cracker here, I just used flour, sea salt and water to make the dough.  The trick was to roll it very thin and deep-fried it twice to make it crunchy.  I made the crackers a day before so it made it easier.   Happy to use my homemade raspberry vinegar ginger here and this year no colorings was used in the creation of this Yu Sheng.

Get the simplified Yu Sheng recipe here.

Red Bean Pastry Rolls

A friend shared a link to this recipe via Facebook and it interested me because I had a pack of red bean paste that needed to be used and this recipe looked easy.  I simplified the recipe further by using a food processor and with a ready made red bean paste, this was really easy to make. 

The pastry was crispy on the day it was baked and not as crispy day 2 onwards.  However, it was still a delicious treat.  A change from the usual CNY cookies!

Crispy Almond Cookies

Wow, how time flies!  Another Chinese Lunar New Year to be celebrated and this year is the year of the Horse!  I just realized that I have been blogging for the past 9 years and next year will be my 10 years anniversary!!  WOW!  My blog is getting old and hopefully I am not.  Haha... I really have to thank my readers who have supported my blog and who have come back to read my blog over the years even though I am not a good writer and I don't take beautiful pictures.   Nothing seem to change much over the years blogging wise, except I am now into a healthier eating life style and even simplified cooking method and recipes.  Also just to let you know that you can also follow me on Tweeter, Pinterest and Facebook for the latest blog update.  I hope after so many years, I still have more new recipes to share with you.  Okay long story short, hereby wishing all of you a healthy new year!  Eat healthier, eat healthy, eat more colorful food, eat more variety of superfood, eat more whole fresh food, cut down and minimize processed food and exercise for a HEALTHIER YOU!!  Money is nothing without health, so work on your health first and the rest will come into place.  HAPPY CHINESE LUNAR NEW YEAR!!!

As the name implied, this almond cookie is crispy!  I always made the melt-in-the-mouth peanut/cashew/almond cookies in the past and I wanted a change.  This year I wanted some crispy almond cookies, so I created this recipe.  This was actually my second attempt, my first attempt failed miserably resulted in a soft and melt-in-the-mouth almond cookies (so not sharing my failed attempt here).  I also wanted this recipe to be easily made (as I am famous for!), so out with my food processor!!  You can use your Kitchenaid mixer as a substitute.  Just add and mix and viola and not many things to wash later too.  Very easy and the dough can be easily shape and cut as well.  I didn't even use a roller to roll the dough, I just flatten it with my palms, but if you want an even shape, use your roller!  ;-)

Salted Chicken Egg Steamed Eggs

I made some salted chicken eggs a while back and I had no idea what to do with it.  Haha... you could say that was why I never bother to make my own or even buy salted eggs before.  But since I decided to make some the other day and my family members do not like to eat porridge, so there is no way that I can serve it with porridge.  I didn't want to waste the salted eggs so I made this!    It was so simple and blend well with the steamed eggs and not too salty at all.  I didn't season the beaten eggs for this reason.  Those tiny black dots were white pepper in case you were wondering.  I also added it in fried eggs, like a salted eggs fried eggs and my girls said it was good as well.

Pan-fried Tofu with Broccoli

I was trying on a new sauce called "Wan Ja Shan- Stir Fry Sauce" and I wanted to share it with you all.  It made this stir-fry dish delicious and I only used this sauce alone without any other seasonings.  You can make it into a one dish meal by adding some meat or poultry and serve it with a hot bowl of rice.  Or serve it vegetarian by adding some mushroom with a bowl of hot rice.  You should be able to find this sauce in the Asian supermarket.  You don't have to add a lot, just 1 Tbsp. should be enough for a whole dish.

Slow Cooker Spiced Chicken

I have been using my slow cooker quite often these days because I found it to be such a convenience.  I mostly used it for my Asian style recipes, Chinese herbal chicken tonic soup and Chinese dessert.  Today, I wanted to try it with a western style approach so I used whatever ingredients and herbs that I have in my house.  I loved sage and rosemary as I know these combination would work well together.  I am not disappointed at all as this got two thumbs up from both of my girls.  I served this with white rice and a Chinese style romaine lettuce side dish. 

Delicious Tropical Gluten Free Cookies

This is a little different from my Gluten Free Almond Flaxseed Cookies as I added some tropical feel to it.  I added dried pineapple and dried mango.  You can substitute that with chocolate chips, dried cranberries or raisins.

This tropical cookie is crispy and slightly soft in the middle on the first day.  On the next day, it turns soft and chewy but still delicious.  My younger girl said this cookie doesn't look pretty but tastes delicious.  ;-) Oh well, it looks pretty nutty and healthy (nutrients from almond, flaxseed and coconut) to me, and it is gluten free.  If you try it, remember to feedback to me ya!  I want to know whether you like my creation.

Homemade Salted Chicken Eggs

This is just a spur of the moment thingy as I don't normally consume salted eggs in any kind, no salted duck egg unless in a mooncake and I don't buy salted eggs.  I made this because I had lots of eggs in my refrigerator, bought too much because I couldn't pass up on a deal.  So, I had to preserve some and this was what I could think of at that time.

It is so easy to make your own salted eggs, after that you just have to wait for a month before you can enjoy it.

Sweet & Spicy Tuna Arugula Pasta

I can't believe I made a mistake of buying a vegetable!  I was trying to pick up a bunch of organic spinach and some how mistook the organic arugula as the spinach.  Interestingly, even the cashier thought it was the organic spinach and charged me that.  So, I was clueless until the next day when I decided to wash my spinach.  When I took it out, it smelled different and then when I looked at the leaves, I realized it looked different and then when I checked the tag, it read organic arugula.  WOW!  What a surprise there as I never bought arugula before and frankly not too sure of how to cook it.  So, I searched online and found a recipe that I wanted to try and thought it would taste good.  So, this recipe was inspired by Simply Recipes.  I changed it a little bit to what I had at home at that time and it turned out delicious.  You all should try it too!
Even my husband took a second helping!

Simple and delicious!  Guess next time I can add arugula into my shopping list as I took some to make kimchi fried rice and it was good as well.  I stir-fried the rest with olive oil, chili flakes and sea salt.  How do you normally cook with arugula?