December 10, 2013
December 5, 2013
My family loves oranges. They are always on our weekly grocery list. When I came across this recipe using Pinterest. I had to try it since it incorporated my family's favorite: Oranges. The recipe seemed quick and easy for this mom to make. While I was using the food processor to make the sauce I already knew that the recipe was a keeper. The aroma was wonderful and the ginger provided that zing. I didn't add sugar and used honey instead. I avoid using agave. There's been a lot of controversy regarding the usage of agave in food.
Below is the recipe for orange chicken and vegetable stir-fry from Alice Currah. She is the author of a famous food blog Savory Sweet Life. To be honest, I never really heard of her. I just read her "About" and "Press" pages on her blog. She's been featured on Martha Stewart, PBS, William Sonoma, Saveur, Blogher, Tasty Kitchen, the list goes on and on. She even has her own cookbook.
Orange Chicken and Vegetable Stir-Fry
Prep Time: 15 min
Cook Time: 10 min
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce (I use Kikkoman brand. No MSG)
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc. (I used honey as mentioned above)
1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
1/2 cup medium yellow onion, chopped
December 2, 2013
1.) Place tomatoes in a colander set over a bowl and give the tomatoes a little squeeze so they release any trapped juices. Let them drain for 30 minutes.
2.) Add garlic, red pepper flakes and sugar (I didn't add sugar to mine) to the tomatoes and blend in a blender or with an immersion blender until they reach your desired sauce texture. This will make more sauce than you need. You can save the remainder in the fridge for up to a week, or in the freezer for longer.
November 27, 2013
Do you like the cute wreath I made for my front door this year? If you think that's cute check out the turkey my lil cutie made for me below:
I want to say thank you for taking the time to check out this lil corner of mine. I want to thank my family and friends who have checked out the recipes, tried them, replied to me with questions, and encouraged me to continue doing this. Thank you to my hubby and kids who probably think Mommy is crazy because she takes a picture of almost every food she encounters daily. Thank you to my kids who are the inspiration behind this food recipe blog. I hope they can refer to this when they are older (if Blogger still exists) and get inspired with what their mom has put together for them.
I hope you get to enjoy your Thanksgiving with family/friends and get to eat yummy food all day. This is one of those few days in the year that we can let loose on that diet and eat what we want to and not feel too guilty about it. This Thanksgiving is also rare because Hanukkha also falls on the same day.
Have a Safe and Happy Thanksgiving or Thanksgivukkha!
Chef B., The Family Chef
Figuring out what to cook often goes with what season it is. Currently, it is fall here in California and fall vegetables such as pumpkins have been heavily present in grocery stores since late September. Pumpkin patches pop up around late September and last until Halloween. Then pumpkins still make their appearance throughout the Holiday season usually in the form of pumpkin pie. A type of pumpkin that I like to cook with is the Kabocha squash which looks like a green pumpkin.
This recipe is my favorite to make especially during this season. I love the color in it and when I eat this it really brings me back to when I was younger. I remember my mom making baby/toddler food using the Kabocha squash.
This recipe yields enough for 2 days in my household. It is served with jasmine rice and shrimp paste (optional). You can add bitter melon, eggplant, and okra. I didn't have any of those on hand, so I stuck with long beans instead. I am also slightly allergic to eggplant, so I don't use eggplant when I make this dish.
KABOCHA SQUASH WITH SHRIMP AND PORK:
Prep & Cook Time: 45 minutes
Yields 6-8 Servings
10-12 pieces of shrimp, peeled with not tail and deveined
1 pork chop cubed
2 cups of long beans cut into 1 in. pieces
1/2 kabocha squash cubed
salt and black pepper to taste
1/2 cup of chicken broth
2 tbsp of olive oil
4 garlic cloves, crushed
1 tomato, cubed
1.) In a wok or pan add olive oil and turn heat to medium high. After 5 minutes add the onion and tomato. After onion is somewhat translucent and tomato skin starts to curl add the garlic (5-7 minutes).
2.) Add the pork chop after garlic has been in the pan for a minute. After 5 minutes add the shrimp
Season with salt and pepper to taste (I usually use only 1 shake of salt and 2 shakes of pepper). Mix with a spoon.
3.) After a minute add the squash and long beans. Mix with a spoon.
4.) Then add the broth, mix again with a spoon, turn heat to medium low and put cover over pan
5.) After 15-20 minutes check on the squash. If squash is soft and you can poke with a fork easily it is done.