Feeds:
Posts
Comments

Posts Tagged ‘chicken broth’


I originally wanted to make bacon mushroom cauliflower pasta for potluck yesterday.  I always think making pasta involves so much cleaning:  a big pot for cooking pasta, then another big wok to sautee all the ingredients, then a coriander to drain the pasta.   With bad time management between feeding the baby and preparing ingredients when party is starting within 30 minutes, I decided to switch my cooking project.  With the chopped mushroom, cauliflower florets and onion, I will just make a simple healthy thick soup that doesn’t need cream to increase the calories.

I ended up needing minimal detergent to wash stuff:  no oil on my chopping board / coriander.  I boiled broth / water in the pan which just cooked cauliflower and scraped down all the brown stuff from pan-roasting.  The liquid carried over to the soup pot is richer than just plain water and I’m left with a relatively clean pot that was easy to wash.  Yeppie!

The only bad thing was, when I turned on the immersion blender to puree the soup, I woke EVERYBODY up:  my husband who napped for only 10 minutes, and my 6 months old baby girl, and my toddler from their not too long naps.  The machine was simply too loud.  Oops!

I forgot to take picture of the soup itself.  The next day I used the thick cauliflower soup to make pasta (back to my original project:  pasta!)

All I needed was to fry some bacon, add some broccoli to the last 3 minutes of my cooking pasta, and extra herbs and salt.  What a healthy alternative to a can of mushroom!

Bacon Broccoli Pasta using Cauliflower Mushroom sauce

Bacon Broccoli Pasta using Cauliflower Mushroom sauce

(more…)

Read Full Post »


I don’t have to cook for next week, and now there is only 1 head of cauliflower in my fridge.  I gave up the idea of making clam chowder today and decided to use up what I have.  Since I’m so cramped for time, I also decided not to make crab cakes.  Then what to do with the 400gm tub of crab meat?  Why not combining the two together.  The soup is extremely creamy without needing any cream.  I added just some 1% milk (like 1/3 cup) at the end as I don’ think my mom can finish the 3 L milk in her home.

Yes, I’m carrying all the pots and ingredients to have lunch at my mom’s house today.  I still remember the days I carried 7-8 bags of ingredients and kitchen gadgets to my boyfriend’s house (now my husband) just to make one meal.  Now I’m carrying stuff back to my parent’s house… LOL

crab and cauliflower soup

(more…)

Read Full Post »


This is a healthy rice pilaf.  I like to use 2:1 portion of brown rice to wild rice.  You can mix in red grain rice too, but I decided not to play with too many rice colors that day.  As an advocate of conserving energy, I always like to have my rice cooker cooking an extra side dish using the top steamer rack.  I used the leftover black cod marinade (see my black cod in hoisin sauce recipe), mix with sliced fresh shitake mushrooms (add a little bit of sesame oil and 1 clove of minced garlic would be good).  Then you have 4 dishes (fish from oven, shitake and mushroom pilaf  from rice cooker, baby bak choy prepared on stovetop in 5 minutes) all hot and ready at the same time!  Planning and timing is the key.

Mushroom brown and wild rice pilaf

(more…)

Read Full Post »