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Posted by
yanti on Monday, August 10, 2015
Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. Source: Wikipedia
I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.
Ingredients for 20 servings300 grams couscous1 big zucchini2 big eggplant1 big yellow bell pepper1 big green Bell pepper1 cup dried tomato ( sliced)1 cup green peas2 tablespoons olive oilsalt and pepper to taste1 lemon
Procedure:1. Dice all the vegetables, sprinkle with olive oil, then put in the a pre-heated oven for 10 minutes at 200C.2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.
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| Dried Tomatoes |
3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.
More about → How to Prepare a Couscous Salad
Posted by
yanti on Sunday, August 9, 2015
It was nice to have a laid back kind of weekend. Totally chill with beautiful weather with hardly any plans. Went to the Dru Hill and Blackstreet concert at the Ohio State Fair, took advantage of the tax free weekend, and a couple walks in Columbus' first metro park (Blacklick Metro Park). How was your weekend?
And with the laid back theme of this weekend, here is this week's meal plan...
steak tacos and lime chili corncrab cakes and saladraviolicoq au vin and mashed potatoescreamy shrimp bowties
More about → Weekly Menu
Posted by
yanti on Friday, August 7, 2015
Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is.
Ingredients for 160 pieces macaroons:1 kilo desiccated coconut (no sugar)8 eggs3 big cans condensed Milk (380 grams each can)
small muffin paper cups (200 pieces)
Procedure:1. Combine all the ingredients until evenly mixed.2. Fill each paper cups with a good amount of the coconut mixture.3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.
4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) . This one is ready to be delivered for a friend's birthday, my gift for the occasion :)
Posted by
yanti on Sunday, August 2, 2015
I posted already the recipe of shrimp tempura, but in this post I will reveal a secret on how to cook it perfectly, yes, just like a pro :-).
Ingredients for 3 servings:15 pieces medium size shrimps ( de-shelled and cleaned)1 tablespoons lemon or calamansi juice1/2 cup flour2 beaten eggs1 cup breadcrumbs ( Panko)salt and pepper to taste
Procedure:1. Butterfly the shrimps by cutting at the back side, then
sprinkle with calamansi or lemon juice, salt and pepper to
taste, mix well. Roll over the flour.
2. Dip in a beaten egg.3. Roll over the Panko, this kind of crumbs will give the shrimp tempura a perfect result.4. Deep fry until done then remove from the oil and let rest on a paper towel to remove excess oil. Serve and enjoy.
Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods.
More about → How to Cook Shrimp Tempura Perfectly
Posted by
yanti
Can't believe it is already August! Summer always flies by and it is already half over. We're also halfway through the Columbus festival schedule, but plenty of fun ones yet to come!
The Dublin Irish Fest is a tradition for us... we have gone for ten years now! Nearly every year we listen to Homeland, eats some fish and chips, drink a few Guinness, and buy a few things from the vendors. One year we missed the festival and our summer just didn't feel complete.
Today we headed over to Seventh Son for the Columbus Flea. Tons of vendors with adorable stuff including jewelry, soaps, baked goods, plants, leather goods, and clothing. Then Challah and Native Eats food trucks were there, the crispy chicken sandwich was delicious!
My butterfly garden is in full bloom, although not a ton of butterflies (although the local hummingbird is starting to stop by). I started pulling up some of the spent veggie plants from the garden and went to the local nursery to buy some kale seeds to sow (since I've been making kale chips every week while it is in season)... came home with $130 worth of houseplants and herbs instead... oops! If my house didn't already look like a jungle, it does now!
This morning I tried lamb bacon for the first time. I used to only eat poultry and seafood from a meat stand point. After learning about factory farming practices, instead of going vegetarian, I decided to eat less meat, but when I did eat meat, it was humanely raised. Free range chicken, grass-fed cows, etc. Sheep are one of those animals that haven't gotten caught up in the factory farming, as far as I know. It's definitely a little pricier as a result. I get ground lamb from the grocery about once a month and it is really delicious. So when I saw lamb bacon through Green BEAN delivery (Smoking Goose), I wanted to give it a try.
The result? Pretty good. The strips are short (perfect for breakfast sandwiches) and well marbled (not too much fat). They cook up in about the same time as regular bacon. It is a bit saltier and chewier too. But the flavor is really good. I don't think I would cook with it (bacon dinner recipe examples here and here), but it is a good alternative for breakfast, especially since pork products aren't as well labeled as chicken and beef.
Alrighty, here is this week's meal plan...chorizo skillet breakfast for dinnercaramelized scallops with corn on the cob and capresepizza nightlamb burgerscreamy shrimp bowtieseggplant parmesan
More about → Weekly Menu
