Archives for posts with tag: cooking

Dai Bee made pasta and I baked parmesan zucchinis. It all about teamwork. IMG_4299.jpg

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Dai Bee is the head chef today while I’m the sous chef (dicing and chopping). What a great help!

Got dinner on table within half an hour.

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Summer is the time I have the boys spend more time in the kitchen because they don’t have any excuses (doing HW, or practice). On weekends, basically, they take over to do lunch and/or dinners (including doing the dishes) which is great.

Tonight, I am showing Ah Lo how to do steam eggs (one of their favorite dish). It’s the easiest thing to make but can also be very tricky. Once you get it down, it will also come out perfectly. This is the lesson, next week will be the test.

Trying it out for the first time – Veracruz style red snapper (recipe here).

[from http://www.history.com] ]Veracruz was the first place in Mexico that Spanish conquistador Hernán Cortés set foot in 1521, and its port remains a melting pot of cultures as reflected in its food. This recipe of red snapper is cooked with Spanish-inspired mixture of tomatoes, olives, jalapeno peppers, onions and capers. It’s super quick and easy which makes it a perfect weeknight meal.

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A Friday ritual.

A single photo – no words – capturing a moment from the week.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember – {this moment}

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Happy to cook for a college friend who happens to be visiting. Originally we were to go out but decided to stay home for some home cooking. She emphasized not to overly stress about preparing for the meal. I told her there wouldn’t be any because I do this almost every day.

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The best thing eating at home is that there are no one kicking us out. We chatted for hours, about life, about work, about children, and everything else. We did some math, and hard to believe it’s been 25 years since our college graduation. It’s always nice to see an old friend and reminisce. Tonight was a great way to celebrate our friendship.

Growing up, whenever there’s a special occasion, we would have Vietnamese curry (cooked by my aunt, most of the time). I love Vietnamese curry, but only attempted a couple of times. It takes a lot of work and I can’t seem to get it right. Thank goodness for Youtube and Instant Pot, I found a simple but perfect recipe for it. Wow, the Instant pot worked wonders and eliminate half of the work. Tonight, we enjoyed the curry with french baguette.

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LOVE the vibrant colors of this dish. This recipe calls for fennel, which (believe it or not) we’ve never had. It makes perfect sense to add it since it goes so well with the pasta. Since red bell peppers are on sale at the market, I picked up a few, roasted and tossed it right in there. All of a sudden this simple pasta dish lit up: Gemelli with roasted red bell peppers, fennel, leek, cured ham, and golden raisins.

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I love the taste of fennel! Especially now that knowing the all the health benefits it provides, it’ll definitely be added to my future dishes.

My nieces invited themselves for dinner tonight (2 out of 3 are on spring break). So I made a little bit more than usual. Everything was gone which is a good sign!IMG_2369

On days where I have leftovers of a little bit of this and that, but enough for the entire family, I get stuck. So Ah Lo came to the rescue by suggesting mac and cheese. It’s quick and easy and most importantly, he likes it. Then he took over the kitchen….