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red shallot kitchen pages home about recipes contact links wednesday january 9 2019 mint walnut pesto served with gnocchi click here to print the recipe ingredients 1 cup packed fresh mint leaves 1 cup packed fresh cilantro leaves 1 4 cup roasted slivered almond 1 4 cup grated parmesan cheese 2 garlic cloves 2 tablespoons freshly squeezed lemon juice 1 2 cup or more extra virgin olive oil 1 2 1 tbsp kosher salt directions in a food processor blend the first 6 ingredients to coarse puree with food processor running slowly and gradually pour in the olive oil continue blending until it forms smooth puree transfer to a bowl season with salt serve mixed with gnocchis or your preferred pasta posted by unknown at 7 57 pm no comments email this blogthis share to x share to facebook share to pinterest labels easy italian main dish pasta and noodles quick side dish vegetarian monday september 18 2017 beef larb thai beef salad with herbs click here to print the recipe the signs of fall have not been seen a lot in my part of the world here in sunny northern ca the afternoons are still warm summer dresses are still making appearance everywhere and our local farmers market are still keeping with their saturday schedule instead of being outside enjoying the last of the summer i am currently sick with this terrible cough my chest hurts it is very annoying as i can t even finish one sentence without hacking like a mad old woman speaking in tongue sickness aside the offspring still need to be fed beef larb is one of the dishes that i can whip up quickly without sacrificing the quality or the flavors of the meal it has good balance of heat from the chili tartness from the lime juice pungent and saltiness from the fish oil and nuttiness from the toasted rice powder and the best part no trip to the asian store required side note 1 skirt steak can also be substituted with ground beef cook and brown ground beef in a skillet cool down and mix with the rest of the ingredients 2 substitute beef with any meat like chicken pork or turkey ingredients 3 tablespoon uncooked sticky rice regular rice is ok if you can t find sticky rice 1 lb skirt steak 1 2 red onion slice thinly 1 cup packed cilantro 1 cup packed mint leaves 1 2 to 1 tablespoon red chili flakes 2 teaspoons fish sauce 1 2 teaspoon brown sugar juice from 1 large lime 3 4 tbsp salt and pepper directions to make the toasted rice powder heat a small skillet over medium low heat toss the rice into the skillet no oil stir constantly until the rice turns golden brown and smell fragrant about 15 minutes cool down a little bit and grind using mortar and pestle until rice turns into coarse powder food processor works fine too set aside spinkle salt and pepper on both side of the steak grill steak to your liking let sit for 15 minutes and slice thinly transfer to a mixing bowl add onion cilantro mint leaves fish sauce lime juice chili flakes sugar rice powder salt and pepper into the bowl toss together to combine making sure that the beef is well coated with spices and dressing dish it out onto a plate serve with cooked sticky rice and enjoy save save posted by unknown at 12 52 pm no comments email this blogthis share to x share to facebook share to pinterest labels beef easy gluten free healthy quick salad thai wednesday september 6 2017 orecchiette with tomatoes sausage and arugula click here to print the recipe i am not even going to talk about how long has it been since my last post it s just downright embarrassing all i can say is i can t believe how fast time flies or how much my life has changed in the past year or two little c is a freshman in high school holy smoke he s loving it so far big c graduated high school last may and after a short summer break has started his life at us naval academy it s been quite an adjustment for him and also for us being away from home at not college has proven to be a bit challenging for him not having him at home makes everything just weird but i believe eventually all of us will get used to the idea that he s a grown up now and will have to do grown up things me on the other hand find myself with more time in hand than i know what to do with so back to my true nature i cook and i bake and realized that maybe i need to start posting stuff on my blog again and get myself busy before i get bored and decided to move to annapolis to get closer to big c j is really against this idea with good reasons ingredients 1 lb dry orecchiette cook according to package direction rinse and drain set aside 1 2 cup reserved pasta water 4 tablespoons olive oil 4 smoked sausage links sliced 1 2 1 tablespoon chopped garlic 1 2 teaspoon dried chili flakes 2 cups cherry tomatoes halved unless they re small then leave whole 1 2 cup grated parmesan plus more for sprinkling 3 cups arugula salt and pepper directions warm 2 tablespoons of olive oil in a skillet over medium heat add sliced sausage into the skillet and cook until brown stir occasionally transfer to a plate and set aside in a different large skillet warm the remaining 2 tbsp oil add garlic and chili flakes cook until fragrant and almost brown add cherry tomatoes into the skillet toss until well coated with garlic oil cook for about 3 minutes until the tomatoes start to wilt add pasta sausage and pasta water into the skillet mix until combined next add grated parmesan into the pasta stir to mix season with salt and pepper remove the skillet from he heat gently fold in half of the arugula transfer pasta into individual plates top with more arugula and sprinkle with more parmesan serve and enjoy save save posted by unknown at 1 32 pm no comments email this blogthis share to x share to facebook share to pinterest labels easy pasta and noodles quick vegetables wednesday may 18 2016 southwest style pasta salad click here to print the recipe because if memory serves me right everybody loves pasta salad especially now that the weather is warming up nicely in this good northern ca did i hear someone say picnic and to be able to bring fresh zesty and healthy dish to the table that can be prepared in 30 minutes or less now that s just the icing on the cake ingredients 12 ounces dry mini farfalle pasta cooked al dente per package instructions 1 can sweet corn kernels rinsed and drained 1 can black beans rinsed and drained 1 can capellini beans rinsed and drained 1 red onion thinly sliced 1 large red pepper diced 1 cup cherry tomatoes halved 1 2 cup packed cilantro chopped 1 4 cup olive oil 1 2 cup freshly squeezed lime juice 2 teaspoons brown sugar 4 cloves garlic finely minced 1 2 teaspoon ancho chili powder 1 teaspoon cumin powder salt and pepper directions place the first 8 ingredients in a large salad bowl whisk together oil lime juice brown sugar garlic chili powder cumin salt and pepper until well incorporated pour dressing over pasta and vegetables you might not want to use all of the dressing toss to combine serve and enjoy posted by unknown at 11 18 am 76 comments email this blogthis share to x share to facebook share to pinterest labels easy healthy pasta and noodles salad vegetarian wednesday october 21 2015 crispy fried tofu click here to print the recipe no thank you i don t like tofu you said maybe it s because you never had tofu that s cooked right cooking tofu is not difficult and if you follow the steps necessary you might see them more often on your dining table after all it s delicious and it s a great protein that can be enjoyed by everybody 1 use the right kind of tofu for the recipe depends greatly on what i m cooking most of the time i m using firm to extra firm tofu because they re easier to handle hold their shape better and don t crumble in your hand you can also diced sliced and transform into whatever shape you want soft tofu is great for scrambles and stir fries while silken tofu is great for baking try tofu pancakes creamy sauce and whenever the recipe calls for it a lot of chinese and japanese food use silken tofu 2 always i mean always press the moisture out of your tofu before cooking when you buy a package of tofu it is normally soaked in water not pressing the moisture out of them will add extra water to your food that might result in soggy and watery food you don t want that line a plate with several layers of paper towel place a block of tofu on top of the paper towels and put a few layers of ore paper towels on top of tofu place a plate on top of it weigh it down with a can or other heavy object leave the tofu for a couple of hours drain the excess water every 30 minutes 3 always season your tofu as tofu sold here is naturally bland the seasoning part can be done either before or after you paper towel drain the tofu depending on what your cooking in this recipe below the tofu is marinated so it absorbs the flavor then pressed to dry or you can also use seasoning rub or dip into seasoned batter before frying but nevertheless add flavors to your tofu because nobody likes bland food good luck trying and let me know how yours turn out ingredients 1 block of firm tofu 2 garlic cloves minced 1 tablespoon salt 2 cups warm water 2 eggs 1 cup all purpose flour 1 teaspoon baking soda 2 tablespoons toasted sesame seeds 1 2 teaspoon chili powder 1 2 teaspoon ground coriander optional salt and pepper oil for frying directions pour warm water in a large glass bowl add salt and minced garlic into the water mix until the salt is completely diluted add tofu into the brine making sure that the block is completely submerged cover with plastic wrap store in the refrigerator for 8 hours to overnight take the tofu out of the salt water rinse with cold water place tofu on a plate lined with paper towels and put a few layers of paper towels on top of it place another plate on top weigh it down with a can or a heavy bowl let the tofu sit for an hour or more drain the excess water every half an hour pat dry and cut into about 16 squares 1 2 inch in thickness heat the oil in a skillet over medium high heat until it reaches 350 f meanwhile whisk the eggs in a bowl and set aside in another bowl mix flour baking soda sesame seeds chili powder coriander salt and pepper until well combined dip tofu squares in egg dust with seasoned flour fry until golden brown and crispy transfer fried tofu to a plate lined with paper towel to absorb excess grease serve hot with sweet and sour dipping sauce if preferred posted by unknown at 9 12 pm 124 comments email this blogthis share to x share to facebook share to pinterest labels appetizer easy side dish vegan vegetarian older posts home subscribe to posts atom search this blog archive archive january 2019 1 september 2017 2 may 2016 1 october 2015 1 september 2015 3 august 2015 1 june 2015 2 march 2015 3 february 2015 1 november 2014 1 october 2014 3 september 2014 2 august 2014 1 june 2014 4 may 2014 2 april 2014 1 march 2014 2 february 2014 10 january 2014 6 december 2013 5 november 2013 6 october 2013 1 september 2013 1 july 2013 2 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