Saturday, July 29, 2017

Divine Portobello Mushroom

I fell in love with the Portobello Mushroom years ago when I first tasted it.  Actually I am quite intrigue with the variety of mushrooms out there and would love to try as many different variety as I could.  I cooked this mushroom very easily.  First I made a sauce for the mushroom, this sauce consists of soy sauce, sugar, mirin, white pepper and chopped garlic.

Then, I sliced the mushroom into a long strips and put it on a preheated non-stick pan without any oil. You know the mushroom is cooked when it started to soften and released the flavorful earthy mushroom sense.  Turn it over to cook the other side.  Then, spread the prepared sauce on top.  Dish out and serve on a plate.  Enjoy this flavorful treat!

Thursday, July 20, 2017

Golden Oak Shiitake Spaghetti

I bought a box of Golden Oak Shiitake Mushroom the other day and was wondering how to prepare it.  I wanted to taste the mushroom and wanted to make a clean and natural one dish meal to compliment the mushroom and I thought of this pasta dish.

I used the thin spaghetti for this, garlic, one box of the golden oak shiitake mushroom and green onion, very simple with minimalist ingredients.  I cooked it with extra virgin olive oil and seasoned it with sea salt and black pepper.  Very simple and yet very tasty, I was surprised at my own skill as well.  Hahaha.....

Wednesday, July 12, 2017

Baked Chicken Fingers

This is one of the easy meals that you can serve at home.  My girls totally loved this.  I can serve this with a side of salad and potato-totes.  Or it can very well be an appetizer or a finger food for a party. You can get creative with any seasonings of your choice, it doesn't really matter.

I served mine with portobello mushroom, fresh cucumber and tatertotes!

Thursday, May 18, 2017

Toasted Coconut Chia Seeds Cake

Coconut toasted coconut cake, so yummilicious.

I had a vision and I made this cake and it was so divine!  When I told my Edda about my vision of this cake, she gave me the look that it was not going to be good, she said I don't like coconut cake.  Oh well, as it turned out she really loved it and had few pieces after it was cooled.  I asked her, this is really good right and she said yes and please don't share it with anyone.  Hahaha....she wanted the whole cake for us!  As usually I would share half of the cake away.  

Super fragrant and super moist coconut chia seeds cake!  The chia seeds gave it a little crunch when biting into the moist cake.

This creation is so unexpectedly delicious that I decided to keep the recipe within my family.  Who knows, I might decide to sell some of my bakes in the future!  As for now, this is priceless!

Friday, May 05, 2017

Matcha Yogurt Cake

I remembered I made yogurt cake before and it was pretty good.  A co-worker gave me a big tub of Brown Cow vanilla yogurt so it gave me an opportunity to make this cake again.  I told her I am going to make a yogurt cake and give it to her.  She didn't know we can use yogurt to make a cake hence just had to let her try it herself I guess.  I decided on the Matcha flavor just because I liked it. This is another one bowl and a whisk recipe that I liked very much.  Easy and not a lot of things to wash later.  This cake is best the next day, a soft and moist cake with vanilla and matcha flavors.

Monday, May 01, 2017

Mushroom Tuna Thin Spaghetti

I created this recipe just because I had to really use up the organic button mushroom that I bought few days ago.  I also saw 4 canned of tuna in waters that I would have to use before it expired in 2018.  I know tuna was good in spaghetti with a little lemon juice added, so this was the best way to use up my tuna and mushroom.  I stocked up some Non-GMO thin spaghetti, spaghetti and linguine when it were on sales the last time.  I bought 2 bottled of Non-GMO spaghetti sauces too for the really lazy moment or quick fix.  I figured my elder daughter should be able to boil a package of spaghetti and heat up a bottle of spaghetti sauce for herself and little sister if needed to.  Perhaps I need to make some meat balls and freeze it for their convenience.

Oh yeah, if you have noticed my recipes recently, I liked to use both the Himalayan pink salt and sea salt together.  I thought in this way I would get the best of the 2 different minerals that were found in these 2 different salts.