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Posts Tagged ‘tomato’


Learned from the radio about an easy side dish of tomato.

Cut big tomato (beefsteak tomatoes) in halves horizontally.

Sprinkle with salt, pepper, panko, garlic, and onion powder.  Bake till golden brown (350 degrees to 400 degrees, depending what entree you are baking in the same oven, takes about 15-20 minutes)

Pork tenderloin in puff pastry, with side of tomato

 

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Eggs with Tomato


My mom started to make eggs with tomato only in the past few years.  However, she made it so well that it remained the top Chinese dish I love.  It’s a great vegetarian dish with protein, a bit of fat, and antioxidant lycopene and may be some fibre from tomato skin.  I’m not a dietician, but I just know this dish tastes good and is good for you!!

Tonight may be my 3rd attempt of making this dish.  The key is to not overcook the eggs so it’s soft and fluffy.  I’m getting better and better at making this dish, and let’s hope one day it will finally taste like mom’s.

Did I mention that I was using up the 5 plum tomatoes that I forgotten from 2 weeks ago?!!

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More perishable items that I need to use up this week:  about 4 tbsp of tomato paste (from Milestrone soup), 3 thick slices of pancetta, a lot of cheese, half a bag of mixed seafood in the freezer, and a lot of parsley from aerogarden.

These combination only allows me to do one thing: making pasta that I can throw everything in.  Dinner was ready in 30 minutes.

Seafood pasta with Tomato

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My younger brother in Ottawa would call me from time to time on how to make stews and soups.  His friend told me a secret that I don’t even realize:  my brother loves soup and he would walk 10-20 mins in Taiwan just to find a restaurant so that he can order a bowl of hot soup.  I think nothing beats homemade soup (just the one in my house is not crazy about soup everyday.  I’m going to change that !!) So my brother, here’s a nutritious beef and vegetable soup.  All you need is a bowl of white rice!!

Oxtail soup

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I prepared to make paella for a Spanish theme dinner.  Since the dinner is for 11 people and I have prepare a few courses,  including roasting duck and make gravy, time is really pressed if I have to cook paella 1/2 hour before serving time.  Thus I decided to reduce the stress by cooking ahead with my rice cooker.  It’s non-traditional because I did not use stovetop in a big pan, plus I substituted with brown rice and wild rice for healthier choice.  Instead of throwing in prawns and chorizo into the paella, I prepared them skewers so it has that burnt flavor while in oven / using grill.

Brown rice paella

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This probably is my most creative and original dish.  I want to make greek salad so I can use up the salad dried herb mix I bought from Greece.  However I want to make it a bite size plate so it fits my Spanish theme dinner.  Traditional Greek salad would use fresh tomatoes, raw bell peppers, cucumber cubes, olives and feta cheese.  Here’s a twist: to roast bell peppers first so there’s a bit of more flavor to the peppers.  Stacking the veggies up would enhance the presentation too.

Greek salad tapa

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