Archive for Cooking

Toasted Garlic Soup

I love anything garlic 🙂 so if you do, then you will enjoy this soup.

2 tbsp butter
10 cloves of garlic, minced
1 tbsp flour
6 cups broth (more or less depending for how many people you’re making this for)
1/4 tsp pepper
2 jalapenos, chopped and minced (optional)

1. Melt butter over low heat. Add garlic and flour (and jalapenos if using). Cook, stirring often until lightly browned.

2. Stir in broth, add pepper.

3. Bring to boil over high heat stirring constantly.

4. Reduce heat to low simmer covered for 20 mins.

5. Taste to add salt if necessary.

Enjoy. 🙂


Chicken with Rice

Made a Chicken with Rice dish on Saturday. Made so much that there’s going to be leftovers for at least three days 😛 dad should be happy he doesn’t have to cook then. This is made with tumeric so it makes your rice yellow but feel free to even use paprika if you feel like having red looking rice 🙂

Chicken and Rice

3 Chicken breast skinless and boneless cut into small chunks

Half an onion, chopped

1 red pepper, chopped

2 tblsp of olive oil

1 tsp of garlic powder

2 tblsp of tumeric

1 1/2 tsp of cumin

chicken broth


half a cup of frozen mixed veggies (thawed)

salt to taste

1. Brown the chicken, onion, mixed veggies and red pepper in oil in pot. Remove with a spoon.

2. With same pot brown the rice until browned slightly and then add the ingredients from step one.

3. Add your tumeric, cumin, and garlic powder. Stir frequently until rice changes color. You may have to add more tumeric if it’s not yellow enough. It’s up to you.

4. Add the broth. (Depending how much rice you’re cooking, you might have to use 2-6 cups of broth so your rice won’t be dry and hard.) Bring to a boil, lower heat and cover and simmer until rice is soft and fluffy.

And you’re done. Many people would say this is like a “Paella” dish. I stubbornly refuse to call it that as Paella is really seafood and rice 😛 I’m just technical that way. I’m vague on the measurements with the broth and rice as I made enough for about 6-10 people (so that would have been about 3 cans of chicken broth, and about 6 cups of rice) if you were to do it with smaller servings, naturally it would be less broth and rice 🙂 Enjoy! this turned out to be a success although I burnt a bit of the bottom. My fault though. Be sure to stir frequently as you’re cooking so it won’t burn!

Lemon Parsley Potatoes

One of the most popular dishes on demand here. Small nugget potatoes buttered up and filled with a nice lemony flavor.

20-25 small yellow potatoes (nugget potatoes)

1 lemon or 1-2 tsp of lemon juice

2 tsp of butter or margarine

some parsley (dried or fresh)

1.  Boil potatoes until soft (not mushy soft a little hard will do). Drain and set aside.

2. Put butter/margarine on pan over medium heat. Wait until bottom is covered with it.

3. Put potatoes into pan and toss to coat.

4. Squeeze lemon into pot and toss the potatoes gently to coat.

5. Put parsley on last and toss to coat one last time.

6. Ready to serve.

Real easy recipe and only takes a few minutes to do. If you want it more tangy I suggest squeezing half a lemon onto your potatoes like I do. Otherwise stick with the teaspoon amount. Also if you want to do a little variety, you may also use dill weed to replace the lemon. It tastes just as good. Enjoy!

Curry to Burn Your Stomach!

Nny likes spicy foods. I like spicy foods. Although I prefer to enjoy my food with spice whereas for some reason Nny likes it so spicy that his face turns red, he’s breathing in and out through his mouth and he clears his throat every few minutes. Heh. So he asks me to make a tofu curry (he eats vegetarian food) and I gladly agree. Note you don’t have to add exactly what I added, most of the vegetables are optional you can add whatever you like to the curry! the ingredients in bold are what I think absolutely needed. 🙂

Tofu Curry

2 tsps of  olive oil

3 cloves of minced garlic

2 jalapenos (chopped)

4 potatoes (chopped, boiled, peeled)

8 slices of taro root

two handfuls of mushrooms (you can choose which kind)

1 can of coconut milk

Half a jar of chili paste (can be reduced if you don’t want it too spicy)

A dozen tofu cubes (firm tofu)

2 tsps of curry (madras)

3-4 tsps of chili powder (no need to add if you don’t want it too spicy)

salt and pepper to taste

1. Put oil in pot wait until it gets hot and toast garlic and jalapenos. When toasted put in potatoes, and all the rest of the vegetables and stir for a few minutes. It’s a good idea to lower your heat, you don’t want the ingredients to get stuck on the bottom of the pot.

2. Add in the chili paste and stir until your ingredients and the paste are blended well together.

3. Add the tofu squares and stir carefully so you won’t break them.

4. Then add in coconut milk and stir. Add your spices and salt and pepper. Stir some more. Wait until it boils (cover the pot).

5. Simmer some more, lower the heat and let it cook for about 20 minutes.

6. Stir once in a while so your food won’t get stuck on the bottom.

7. It’s ready to serve! enjoy!

Nny enjoyed his a lot. I haven’t tasted it because I know it’s probably extremely spicy and my stomach would burn as a result.

Making Ribs

It’s hard to be creative with ribs. I can think of different ways to make them but family is tired of the same ol thing. I thought of something with garlic. Anything with garlic. So this is what I came up with:

Several cloves of garlic (minced and chopped)

Dark soy sauce (if you use light soy sauce it’s much more salty so I would only use it if you absolutely have no dark soy sauce – if you have to use light, then don’t add any salt or the dish is just going to be gross)

Brown sugar and some white sugar if you want it sweeter

A tsp or so of mustard powder

salt and pepper to taste

Marinate the ribs (after cleaning and taking out the membrane) and put into oven until cooked. That’s it. Note I don’t put exact measurements in my own recipes. I’ve learnt how to put in the exact amount by eye and taste so it’s up to you how much you want to put or how much you want to omit. I have to admit..the mustard powder provided no taste so I might omit that out next time. The soy sauce just overpowered it I guess. That’s it! You’re done. Feel free to just play with this recipe to your liking and let me know if it turns out ok. 🙂

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