By mlb, on August 9th, 2010%
Well, it looks like this is the second salad post in a row. I will fix that by posting about ice cream next!
This recipe made a great cold lunch. You could serve it hot or warm, but I think it works just as well as a cold salad. The nice part there is you could roast all the veggies the night before (or in the AM), when it is cooler, toss it all together (minus the dressing), and then serve it later in the day, with the cool mango-sesame dressing. I actually made the salad at night, divided it out into bowls, packed the dressing up on the side, and both jwa and I had it for lunch at work the next day.
The original recipe just had snap peas, . . . → Read More: Asian Chicken Noodle Salad with Roasted Vegetables
By mlb, on May 31st, 2010%
Well, we celebrated Memorial Day with an old-school Chinese-American feast. Yes, weird. I know. I was just in the mood to make fortune cookies. And once you are making fortune cookies, you start to look for recipes online like Moo Goo Gai Pan and Vegetarian Egg Rolls. The Moo Goo Gai Pan was really good — added grated carrot, garlic tops, snow peas, and doubled the mushrooms (shiitake & cremini). It reminded me of going out for Chinese food when I was little. I think I always got the MGGP.
The egg rolls were good too, but I probably don’t have to make those again. I can think of other things I’d rather pan-fry — this is, after all a world where my pan-fry experiments are very limited. So, . . . → Read More: What’s My Fortune, Cookie? (PS: I Think You’re Tame…)
By mlb, on January 14th, 2010%
This is a weekday lunch staple. Since jwa and I both bring lunch to work pretty much everyday, if I do any cooking at night during the week, it’s most likely something to bring to lunch the next day. The original recipe was for beef, but I usually make it with chicken. The other night I tried some shrimp (about 3/4 of a pound) and that works really well too! In theory, you should really be able to use any one pound of protein that you want to here, but I can just vouch for chicken and shrimp so far.
Do all your chopping and dicing at once — mise en place! — before you start cooking anything (or while you are marinating).
You can make it have as much . . . → Read More: Kung Pao Shrimp
By mlb, on September 7th, 2009%
Okay, this is where I try to reverse-engineer a meal from out at a restaurant. How did I do? Pretty well! This is from wonderful meal that we had at the Aquarius restaurant in Santa Cruz last month, with jwa’s parents.
That amazingly tasty dish: California white bass with udon noodles, lychee glaze and miso-truffle broth. So, yeah, mine was similiar, but a little different. Swapped bass for halibut, guava for lychee, no truffles in broth and added veggies! I basically used the flavorings for the broth that I’ve used before making a miso soup (ginger, garlic, soy sauce, mirin). It worked well here.
Oh, I loved this. I want to make it again. I’d say the glaze is probably optional, and when I make it again, I might just . . . → Read More: Halibut with Carrot-Shiitake-Miso Broth & Udon Noodles
