All posts filed under: Recipes

Bento Series #11– Spring Rolls

With spring around the corner, I felt it was time to post my recipe for SPRING Rolls (see what I did there?) With winter finally starting to fade (not really up North, and no real winter down here in Florida -_-) it is time to make some healthy food that will help us get in shape for bikini season, a.k.a. summer. This recipe is perfect for that, full of fresh veggies and delicious crab meat, it will satisfy the tastebuds while being gentle to your body. It is also great for a bento since everything goes inside the wrapper and you can eat it with your hands, no silverware necessary. Grab, dip, and enjoy! Bento Components: Spring Rolls Peanut Sauce Spring Rolls — Ingredients: -1 container (8 oz.) of fresh crab meat (can be found in the fish counter). -2 carrots -1/2 cucumber with all the seeds removed -3 green onions -1 cup cooked rice noodles -1 tsp sesame oil -1 Tbsp lemon juice -spring roll wrappers -salt and pepper to taste The first thing you …

Dumplings: Delicious Pockets of Goodness

Dumplings, oh how I love thee!! Little pockets of deliciousness that make my heart soar. Every country has a kind of dumpling: Japanese gyoza, Korean mandu, Italian ravioli, Chinese shumai, Spanish empanadas, etc. It is very versatile, and since there are so many recipes from all around the world, the combinations are endless! The best part is that they are a great freezer food! You can make as many as you want on a free day and flash freeze them to be enjoyed at a later date. Not only that, they can be cooked in so many ways: fried, steamed, sauteed, baked, etc! A couple of months ago I invited my family over for the weekend and had them help me make a huge batch. Ha Ha! Entrapment! *Cough* I mean, a great family activity! We made gyozas, shumai, and crab rangoons, then I flash froze most of them to be divided among both households, and had a lot of them for dinner that night. We were in dumpling heaven! Freshly made gyozas, right before being …

Korean Inspired Pancakes, The Breakfast Of Champions!

About a couple of months ago I decided to give Korean pancakes a try. They are salty, they are full of vegetables, and frankly they just looked exotically delicious. So I decided to make a classic; a green onion pancake. I printed a recipe from a reputable Korean cook, gathered my ingredients and went at it with extreme confidence, after all; How hard could it be? Well, I found out that there is a learning process to it. You can’t just add batter and fry, the onions release moisture, which make the pancake soggy if it is too thick. I learned that the egg has to be added at a certain time, that the green onions don’t always stick to the batter. Basically I made quite a few, but every try ended in me having to fix something since we Americans (at least the ones in my house) are not much for eating raw pancake mix, or raw egg, or slimy onions. So my first try ended in disappointment and me deciding that I had …

Bento Series #10 — Seafood Bake

This is a great idea for a weeknight dinner or for easy entertaining! All you have to do is throw all the ingredients in a baking sheet and, you guessed it, bake it. After a little while you have a “one pot” (in this case sheet) meal! The bestest (is that a word?) part is that it is great hot or room temperature. Therefore it allows you to spend time with your guests instead of spending time with your pots and pans (God knows we already spend way too much time with them). Seafood Bake– Ingredients: -1 lb deveined shrimp -1 package golden baby potatoes -4 corn cobs -1 package baby bella mushrooms -1 lemon -4 stalks green onion -1 tablespoon chopped parsley -salt and pepper to taste -1 tsp old bay seasoning -3 Tbsp olive oil -3 garlic cloves diced Set oven to 400 degrees. Cut corn into 2 in. pieces. Rinse potatoes. Toss potatoes and corn with 1 Tbsp olive oil and salt and pepper to taste. Place in a baking sheet and …

Bento Series #9 — Turkey Pesto Sandwich

This year I decided I was going to put all rumors of “black thumb of death” to rest, and actually start a garden that lived for more than a month. So far I would say my efforts have been a wash. I killed my mint plant, but my basil plants are holding on to life. Sometimes vigorously, sometimes by a thread, but they are still alive! Therefore, I decided to enjoy the fruits of my labor by making homemade pesto. I used the delicious mixture in pastas, sandwiches, chicken, and fish dishes. It is super tasty and pack a flavor punch! For this bento I used my own pesto (recipe below) but you can use store bought as well and it will brighten that good ol’ turkey sandwich! Bento Components: Turkey Pesto Sandwich Raspberries   Homemade Basil Pesto– Ingredients: -2 cups of gently packed basil (just the leaves, no stems!) -1/2 cup parmesan cheese -1/2 cup almonds (the classic recipe calls for pine nuts, I use whatever I have at hand, like almonds, or walnuts.) -3 …

Bento Series #8 — Jalapeño Poppers Salad

Jalapeño poppers are a very easy treat to make. They are great for appetizers, as hors d’oeuvre at parties, as a dish to bring to potlucks or barbeques. They are little peppers filled with cheese wrapped in bacon. Now some people might be scared to try them because Jalapeños have fame for being spicy. However most of the spiciness is located within the seeds and ribs, so if you clean them really well there is nothing to fear! Some tips when handling Jalapeños. Use rubber gloves so that none of the capsaicin (the spiciness) gets under your nails, which will cause you some discomfort. Also DO NOT touch your eyes when handling the seeds and ribs or you will be in a world of pain and agony (queue sinister music). But other than that they are super safe ^_^ Bento Components: Jalapeño Poppers Salad Greens Sausage Octopus Radish Flowers Lemon Wedge Jalapeño Poppers– Ingredients: – 8 jalapeños (about 2 per person) -1 block of cream cheese at room temperature -3 green onion stalks, diced -bacon (1 slice per …

Bento Series #7 — Slow Cooker Brisket

A slow cooker can be a huge help on very busy days. Wake up a few minutes earlier, throw everything in there, set for the whole day and “Forget About It.”(<– with a New England Accent) Now you might say: “Wake up a few minutes earlier? HA, HA, HA!” Well, to you I say; you can also set it up the night before and you will have a cooked meal when you wake up, like the food fairy visited and left you a delicious meal while you slept, just remember to turn off the slow cooker before you leave for work. You don’t want to burn that meal the food fairy slaved all night making for you! In this particular instance I made a brisket. Brisket is a relatively inexpensive cut of beef and generally tough, so it benefits from that long and slow cooking process. Bento Components: Slow cooked brisket Vegetables Rice with peas   Slow Cooker Brisket — Ingredients: -4 lb brisket -5 carrots -3 stalks of celery -1 onion diced -salt and pepper …

Vegetarian Fall Fried Rice

A couple of weeks ago I decided to give Meatless Monday a try, a decision that met with many protests from my husband (I don’t like veggies, I like meat, I am a man! I need meat, But meat is delicious, I am not a rabbit, etc. were some of the arguments that arose). But I had some great arguments up my sleeve; Vegetables are good for you and this family, I am the one cooking! You will eat what I make, You are acting like a baby! Even our daughter is embarrassed for you! He ended up eating a peanut butter sandwich >_< still meatless though, Ha! Here is the recipe for the vegetarian fried rice that the rest of us enjoyed that day. It is great as a fall dish since it uses a lot of ingredients that are seasonal right now. Ingredients: -Cooked white and wild rice mixture. (1/2 cup pre-cooked wild rice to 2 cups white rice) -1 Zucchini chopped -2 Carrots diced (diced is smaller than chopped) -1 package of mushrooms …

Celebrating the beginning of Fall with… Shrimp and Scallops Bisque

I love Fall… I know we don’t actually have a Fall here in Florida (don’t remind me, it makes me cry) but I like the idea of it and what it represents. To me it represents that winter, my favorite season, is just around the corner (yes don’t remind me we don’t really have a winter either -_-), that the holidays will start soon, that it is a time for family, that a lot of cooking will happen, that people will be kinder for a little bit. I honestly wish I lived in a place where the leaves turn gorgeous shades of red, and coats, scarves, and mittens are necessary. However, for now, that is not where I am located. I am in Florida -_- and must do with cranking the AC to the low 60s and decorating my house in tons of fake fall foliage. I will be posting a lot of Fall themed recipes in the months to come, but for today I decided to celebrate the beginning of Fall with a bowl of Shrimp …

Bento Series #6 — Finger Sandwiches

As you might have gathered from my posts, I tend to run a little short on time some days, which causes me to come up with recipes that are delicious but fast to make (Ain’t nobody wanna spend the night in the kitchen). These Finger Sandwiches are one of the quickest lunches I can whip-up. Now you might say: “Silvia, all sandwiches are finger sandwiches, you eat them with your fingers, duh!” To you I say, WRONG! Finger sandwiches are smaller in size which makes them great as appetizers, for tea time (so sophisticated), or perfect to put in a bento. Ha! I have silly conversations with myself sometimes -_- Bento Components: Egg Salad Sandwich Spicy Ham Sandwich Cheese Sandwich   Egg Salad Sandwich– Ingredients: -6 hard boiled eggs (makes two sandwiches) -1/4 cup mayo -1 tsp Dijon mustard -1/2 tsp sesame oil -1 tsp soy sauce -salt and pepper to taste (salt might not be needed) -1 tsp lemon juice -1 Tbsp sriracha mayo or spicy mayo -1 green onion chopped -2 slices of a …