Angel Hair Pasta Salad

Quick Main Pasta Dish for warmer weather

Hello Microsoft and Google people, please fix the ‘Live Writer’ program fast! Unable to post my blog since last week,  ‘Copy and Paste’ approach is not so cool! I thought the smart people who work there can all straighten up the problem in the matter of couple hours but….really?

The temperature was pushing upper-80’s last weekend, we turn on the air-conditioning rather than endure…The month of May’s hasty departure, I wasn’t ready for…a basket full of clean clothing ready to be folded…three days ago…in my defense, visiting sick friends take priority. I hope they like this weather appropriate light meal…even though it doesn’t look pretty in a plastic container.

Ingredients and Instruction for 3-4 servings (Print Recipe Here)

• 1/4 cup olive oil
• 3 Tablespoons balsamic vinegar, white balsamic preferred if you have it.
• 1/2 teaspoon salt
• Fresh ground black pepper to taste
• 10-12 cherry tomatoes halved
• 1/2 peppers, I used yellow, thinly sliced…to bring bright color in!
• 10 or more basil leaves thinly sliced
• 4 slices of thick cut bacon roughly chopped
• 2 cloves of garlic thinly sliced
• Angel hair pasta, about 3 oz. per person
• Parmigiano reggiano cheese thinly shaved

1. Make dressing - In a medium bowl vigorously whisk olive oil, balsamic vinegar, salt and pepper.
   
2. Add tomato, pepper, basil (leave a little bit for garnish) and toss to coat. Chill it in the refrigerator until needed.
   
3. Cook pasta my way - Lay the pasta (break in half if the pasta is too long) in large skillet and barely cover with cold water. Cook the pasta on medium heat, stirring occasionally so that pasta won’t stick together until al dente. Drain water through colander.Set aside.
4. Heat the same pan on medium heat; sauté bacon until it renders the fat and begins to brown, add garlic and cook for a few minutes longer. Note: do not brown garlic. Turn off the heat.
   
5. Bring the drained pasta back in the pan and combine with bacon and garlic.
   .
6. Divide pasta in 4 bowls. Top with chilled vegetables. Don’t forget to spoon over the dressing. Garnish with shaved cheese and basil. Salt and pepper to adjust flavor.
   

Arrangement #1: Add red pepper flakes (about 1/4 teaspoon) in the dressing for accent.

Arrangement #2 If you like lot more green then use salad green mix that comes in a bag.

From the TAPAS (#todaystapas) – Incredibly soft, light yogurt bread dough recipe from a Australian blogger Bake for Happy Kids…my husband made into cinnamon rolls…Fabulous! He took some to his office and got nice reviews…he will make more for the other critics/ foodies.

More of garden jewel – dangling earing like Gumi tree

Although the temperature dropped 20 degrees yesterday, still no complaints here. My sincere prayers are with those affected by terrible weather…

Shrimp Delight

Shrimp Salad

I can’t believe tomorrow is already April…Fool me…March left all of a sudden and I am playing catch up game but never can get ahold of the tail ends.
No fuss rule enforced (not really) for weekly meal and the shrimp salad is super quick to fix and refreshingly delightful. The modified recipe and the edible pot idea from Peter Callahan author of bite by bite. If you want to make potted shrimp salad, go to the edible pot instruction first.
Aren’t they Springy and darling? Perhaps great for Easter Sunday Dinner!

Ingredients and Instruction for two servings (Print Recipe here)

• 10-12 shrimp cooked, peeled, deveined and tail removed  Note: I
• used frozen shrimp, cooked in salted (1 teaspoon ) boiling water for 30 seconds or until shrimp turned to bright orange, drain and cool.
• Mango fresh chopped in chunks
• 3 inch length cucumber thinly sliced
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon white balsamic vinegar
• 1-2 teaspoons finely chopped fresh chives
  
• Grated zest of 1 lemon
  
• 1/8 teaspoon of sea salt

Put shrimp, mango and cucumber in medium bowl. Toss with olive oil and white balsamic vinegar, chives, lemon zest and salt. Chill for 30 minutes in refrigerator.
Making edible pot -  enough to make 6 - 2 inch terra cotta pots
Necessary equipment : terracotta pots (I used 2 inch diameter pot and 1 inch pot), dried beans about 1 cup, parchment paper, rolling pin

• 1-1/2 cup all-purpose flour
• 2 Tablespoons sweet paprika
• 6 tablespoons(2/3 stick) unsalted butter, cut into small pieces
• 1-1/2 Tablespoons solid vegetable shortening
• Non stick pan spray

1. Using a food processor, pulse the flour and paprika together. Add the butter and shortening and pulse until the mixture resemble sand.
2. With the motor running, add 3 Tablespoons water until the the dough comes together. The dough may be crumbly and dry.
   
3. Flatten the dough on a large piece of plastic wrap, make a disk and wrap and refrigerate for 1 hour.
4. Take dough out of refrigerator, leave on counter for about 10 minutes (to make it easier to roll out dough). Preheat the oven to 350F. Lightly coat terra-cotta flower pots with nonstick pan spray.
5. Unwrap the dough and place it between two sheets of parchment paper. Roll until it is 1/8 inch thick, remove top layer of parchment and slice the dough according to your terracotta pots. Use the scraps to make balls.
   
6. Place 1 strip in each pot so it runs around sides of the pot. use your fingers to press the dough flat around the edges. Drop a ball of dough inside the pot and press down to make the bottom. Line pot with small piece of parchment paper (the picture showed I forgot to line and the beans stuck to the sides of the pot) and fill with dried beans and place the pots on a rimmed baking sheet. Bake until the dough is set, about 25 minutes.
7. Remove from oven and let them cool completely. Take out beans and tap gently on the bottom to release the pastry pot.Cut up salad and fill in pot. Insert edible flower. I used lavender.

This is shrimp salad in 1 inch pot – you need itsy bitsy fingers…just kidding!
I loved this Today’s TAPAS instagram post (#todaystapas) – Agedashi tofu.
My husband and I were on hands and knees to do the weeding on our lawn last Saturday…remembering the quote by Margaret Atwood…
In the Spring, at the end of the day,
you should smell like dirt.

Wishing you a Happy April! (The picture above is our gumi tree)

Dressing Up

Grape, Celery and Couscous Salad

The environments where we grew up at were different
So of course we would have our likes and dislikes
Like hating the summer or liking celery, isn’t it like that
What’s more we’re a man and a woman.
Of course our differences would be inevitable
It leads to trying to compromise and whishing for too much

When I use celery in dish, the music starts playing in my head – Smap’s (Japanese singer/actor group) ‘Celery’ released in May of 1997. Perhaps it’s hard to tell watching the video but, they are still popular today (my favorite is the one with the guitar). If you would like to read the story of how I obtained the most coveted concert ticket click here….maybe not. It’s ok, it’s a very long post and embarrassing, really.. but to me is FAN tastic!

Sometimes I would be very good and have sensible light dinner…the orange dressing is just perfect on this salad…mmmm so good! ……………………..Honey, do we still have  chocolate mousse left in the refrigerator?

Ingredients and Instruction for 4 servings (Print recipe here)

• 1 cup pearl/Israeli couscous
• 1 teaspoon grated orange zest
• 2 Tablespoons orange juice
• 2 Tablespoons extra-virgin olive oil 
• 1-2 Tablespoons white wine vinegar (I used white balsamic vinegar)
• Salt and freshly ground black pepper
• 8 ounces halved red seedless grapes  Note: for the molded salad, I cut in quarters. 
• 3 thinly sliced stalks celery plus 1/2 cup celery leaves
• 1/4 cup of pine nuts, toasted (optional)

1. Cook couscous according to package instructions. When done, transfer to a large bowl and allow to cool.
2. Put orange zest, juice, olive oil and vinegar in a small bowl or jar. Whisk vigorously to combine or put lid on tight to shake jar well. Season  to taste with salt and pepper.Set aside.
3. To the bowl of couscous, add halved grapes, celery and celery leaves.
4. Pour dressing and toss well. Taste and add additional salt and pepper if needed.
5. Serve chilled. Add pine nuts if you like. 

Fiesta! I hope you had a great Cinco de Mayo. I made all vegetable enchilada …I think it needs something…like chicken? And decidedly more sauce.

Made in Hood River, Oregon, these Juanita corn chips are awesome!

This was not a mistake! It was supposed to be charred (well). Brussels sprouts with pecan nuts for a side dish. Interesting…my husband almost burned the recipe itself in the grill. Brussels sprouts are not his thing.

Chaw and Chatter’s apple ginger juice Feliz día de mayo!

That concluded our vegetarian feast.

Becoming a weekend yeast warrior- My husband – No Knead Bread recipe from Sullivan Street Bakery of New York. Took him over 24 hours to complete. It has a slight sourdough bread flavor.

Whatever the differences, in short, to put it simply I love you – my favorite part of the ‘Celery’ song.

Cold Front

Chinese Bean Thread Salad

It seems as though Thanksgiving was rushed and now we’re officially allowed to turn on the Christmas Machine! Not that I hate Christmas…just not as thrilling as when we were young parents…wrapping presents late on the night of Christmas Eve, rushing to get one more stocking stuffer or batteries, the giggles or joyous looks of our children on Christmas morning, that is the sort of thing I am nostalgic about. Now that I’m older and wiser I’m telling my husband lately that All I want for Christmas is you in a singing format. However I’m not going to deny him the joy of giving. Ooh ! I love surprises!

I don’t want a lot for Christmas, There is just one thing I need… make my wish come true…

After consuming an alarming volume of rich food last week. I made a refreshing light salad which I can prepare in flash (not really). I love the kick from  doubanjiang, a spicy fermented paste and the nice acidity of the dressing. Omit a few ingredients and this could serve as vegan as well as gluten free.

Ingredients and instruction for 4 servings

• White toasted sesame seeds 1 Tablespoon
• Black toasted sesame seeds 1 Tablespoon
• Sesame Oil 1 Tablespoon
• Soy sauce or tamari soy sauce for gluten free dish 1 Tablespoon
• Rice vinegar 1 Tablespoon
• Oyster sauce 1/2 Tablespoon
• Doubanjiang (豆板醤) 1/2 teaspoon
• Crown daisy (春菊) 2-3 stems. Wash well. cut off tough ends of stem.
• Bacon 3 strips.
• Bean thread 1 bundle or 30g
• Pine nuts 3-4 Tablespoons lightly toasted.

1. Make dressing first: Combine both sesame seeds*, sesame oil, soy sauce, vinegar and oyster sauce in large bowl. Taste the dressing and adjust to your taste. Chill in refrigerator until needed.
   * If the sesame seeds are not toasted, toast in a non-stick pan for 1-2 minutes, move the sesame seeds rapidly so as to not burn it.
2. Ready an ice bath in a large bowl. Boil Crown Daisy for 20 seconds and immediately immerse in prepared icy water. Gently squeeze  to remove water then pat dry with a paper towel and roughly chop. Set aside. Note: Fresh crown daisy is quite bitter in my opinion though there is option of not boiling it for a more crunchy bite, just wash well and dry. Cut off hard end.
   
3. Place bacon on top of a layer of 2-3 paper towels. Cover with 1 sheet of paper towel and microwave for 2 to 2-1/2 minutes on high till crispy. Cut up in half inch strips.Set aside.
   
4. Prepare very hot water in a bowl and soak bean threads for 8 minutes or so to soften. Drain well and cut in a  tic-tock grid. Set aside.
5. Toast pine nuts till golden.
   
6. Whisk chilled dressing with fork to mix well. Add Crown Daisy, bacon, toasted pine nuts and bean thread and toss the ingredients until well coated with dressing.

Vegan spinach version – No need to boil spinach.Omit bacon and oyster sauce (I used ketchup in its place).

See isn’t that easy?

Different looks - I had lotus roots. I deep fried it for garnish. Pushed the salad in the round mold then I made a slit for place to lotus roots to go in.
 

We ended up going to ‘Higgins’ for Thanksgiving. Although we did not have a reservation, the host escorted us to the bar/lounge area right away. We had same five course Thanksgiving meal as the main restaurant just at the counter. Well, that was different. We had a nice chat with people sitting next to us.

Pumpkin bisque was excellent.So was everything else. We just couldn’t eat another bite so we took our dessert home. We passed on the traditional pumpkin pie and Apple pie and instead selected Hazelnut cheese cake and double chocolate cake.

We parked our car front of Samurai, I mean Portland Art Museum – Samurai exhibit is on right now. Cool, Right?

Driving a rural road and saw this corn field. Looks like the stalks are bowing down for coming of Winter General (冬将軍). Day’s low temperature in mid 20’s is awfully cold for Portland.

Wishing you a nice cozy, warm, hot chocolate kind of day!