Green Sunday dinner – caprese fussili pasta

Let’s do green Sunday again!!!! It’s really refreshing and it’s a good idea to keep doing vegetarian dishes on Sunday, just to clean up the system. So tonight I am thinking to do a vegetarian pasta, I tried to search for ideas online, and I found this caprese salad with pasta. Yes! Why not? I love caprese salad, so why not trying make the pasta version out of it?!

This dish is basically very simple, as simple as the caprese salad, cherry tomatoes, mozzarella and basil. You just have to choose the kind of pasta that you like to go with the salad, I suggested to go with something short, like what I did with fussili or even penne. Try not to use something long, like spaghetti or linguine. If you like, you can also use broken spaghetti, but short pasta for sure make more sense for this dish.

First of all, get the fussili pasta ready by boiling them in a pot of hot water, by adding some salt in the water as well. On the other hand, get some olive oil in a hot pan, add some minced garlic, then simply fry the halved cherry tomatoes, and hand shredded mozzarella for about 30 seconds to a minute, season them with a pinch of salt. Basically, you can just eat them raw, so no need to cook them for too long. Add the basil at last, then put all the fussili into the sauce, and mix them well. You can decided to serve it hot right after you cook, or you can have them as salad by chilling them in the fridge. I like to eat it hot right after cooking, season them with some black pepper and garnish with a touch of fresh basil on top. Wala……. so simple and so quick!

Sunday healthy dinner – scallop with green salad, asparagus and quinoa

I have this outstanding dish from last Sunday that I better get the writing done, as I’ve already got the new Sunday dinner dish that I need to write soon!

Last Sunday, I cooked this healthy dish with salad and quinoa based with a touch of scallop as high light. I went out for dinner on Friday with two friends that are both health conscious, we did talk about healthy diet during dinner, so I was thinking to have something healthy for Sunday dinner. Was thinking to cook something vegetarian or even vegan, but ended up with a seafood dish. 

You might not be able to see, but actually I’ve added other greens into the dish. Besides the green salad, I put asparagus and avocado as well. To start with, I put the quinoa in the rice cooker, and let it do its work, so that I can work on other things. Before cooking the scallops, I would like to get the asparagus ready first. Cut the asparagus into thick slices, pan fry them with butter and season them with salt and pepper when they are done. Let’s get the dressing ready before cooking the scallop. Heat up the pan and place some butter in, let it melt and cook a bit, then add in plain flour and keep stirring, then add in some freshly sqeezed grapefruit juice and cook until it’s thicken up, then season with salt and pepper to taste.

For the scallop, season them with some salt and pepper, then fry them with a hot pan in butter. Watch out the time as you do not want to overcook them. Get the plate ready with green salad, asparagus and avocado as a base, then season them with some olive oil, balsamic vinegar, salt and pepper. Then add in some quinoa and place the scallops on top, final touch with the butter grapefruit dressing. 

It’s so refreshing and light!

Healthy vegetarian Sunday dinner – potatoes and cucumber salad in yogurt dressing

Lately, we really prefer to eat less meat, and more vegetable and plant food. After watching A Plastic Ocean, What the Health, Cowspiracy, who else has the appetite for meat or even seafood? The world is really sick, everything seem polluted and everywhere is having problems. I am not saying that I am turning to a vegetarian now, but I think eating less meat is a good act. 

Let’s go for a very healthy Sunday dinner with a potatoes salad. My husband is a big fan of potatoes salad, because of where he is from, Germany! And I know he loves this salad, as always remind him of his mother, that’s how she used to do potatoes salad.

First of all, we have to cook the potatoes. There are few ways to do it. You can chopped them in cubes first, then boil them in water or steam them, until they are cooked. You can also boil or steam the entire pototes and roughly cut them into cubes after they are cooked. Make sure you season them with some salt, and then let them cool down or even chill them in the fridge. Depends on how would you like to eat your potatoes, if you would like them a bit warm, no need to chill them too much. 

To prepare the rest of the ingredients, get a big salad bowl ready, and place everything inside. Thinly sliced cucumber, thinly sliced onion, diced celery and two hard boiled eggs cut in cubes. Mix all ingredients well, together with the potatoes as well. For the dressing, mix Greek yogurt, mustard, salt, garlic powder, half lemon juice, fresh finely chopped dill or dry one, finely chopped spring onion and finely chopped parsley well, then pour the dressing into the the salad. Mix the dressing with the salad and serve it with garlic bread. 

Tonight dinner – mustard and honey spare ribs with potatoes and salad

My husband loves ribs, it’s been a while that I cook ribs for him, maybe it’s about time. This time I am thinking to cook the ribs with mustard and honey flavour. 

I’m going to cook a lot of ribs to make sure we have some leftover for Monday lunch as well, so I cooked 3 packs of ribs. Let’s work on the sauce, mix mustard, balsamic vinegar, honey, salt and pepper, with some olive oil, taste and adjust. Then, marinate the spare ribs with the sauce for at least 10 to 15 minutes. Place ribs in a large tray, then put also striped onion and some potatoes to mix them well together, and add some fresh oregano in the tray for flavour. Place the tray inside the oven under 210C and bake them for 75 minutes, flip them every 15 minutes to avoid burning. 

When the spare ribs are done, serve them with some salad and the potatoes. 

Frisée Aux Lardons with Devilled Eggs instead of Poached Eggs

I had this gathering at home last Saturday and my friends would love to have French food. I’ve already made up my mind for the main course, I am going to cook Coq Au Vin which I did the other time and was really good. For the appetizer, I really want to do the devilled eggs, and will be great to have a salad as well. So, I was thinking…… Instead of  serving two separated dishes, maybe it’s good to combine the two. Looking into traditional French salad, frisée aux lardons is one of the common one and they used to serve this with poached eggs. I’m thinking maybe I can replace the poached eggs with devilled eggs. Why not?

To get the devilled eggs ready, first of all, you have to cook 6 hard boiled eggs. To make sure everything turns out fine, it will be better to have some buffer. So we cooked 8 eggs with 2 eggs buffer, in case something goes wrong, we still have enough eggs to serve all guests. When all eggs are ready, quickly put eggs into cold water with ice cubes, this procedure helps to separate the egg from the shell. You will have a nicely peeled egg later on by doing so. Let the eggs sit there for few minutes, then remove the egg shell with running water, you will have a perfectly peeled hard boil egg. When all the eggs are done, cut them in half and remove the egg yolk. Place all egg yolks in a large bowl, smashed them with a fork, then mixed them with mayonnaise, mustard, and season them with salt and pepper, mix until it turned into a smooth paste. Put the paste into a pastry bag and fill them back into each egg nicely. Garnish them with ground paprika and some chopped chives.

For the Frisée Aux Lardons, it’s basically a warm salad. Heat up the pan with some olive oil and a bit of butter, fry the lardons under they turn brown. Then add some finely chopped shallots, and some red wine vinegar in the pan and bring it to boil. Let it simmer until the vinegar reduce one third, taste the sauce and season with a touch of salt and vinegar. Switch off the heat and mix in the frisée salad and some chives, serve the salad with the devilled eggs. They totally go well together, and I think it’s a nice option instead of serving with poached eggs.

Sunday homemade dinner is back!!! Slow cooked beef brisket with salad and grilled corn

It’s been a while…… I was too busy after moving to this new home, we’ve spent few days to build some furnitures in the dining room as our second kitchen, because I need an oven to cook some of the dishes. There is no space in the kitchen to place the oven, so we have to create an area in the dining room for me to cook, we call it The Western Kitchen. Moreover, I always fancy to have a large fridge, with the space we have in the dining area, we can afford to put that. See the Western Kitchen vs the Chinese Kitchen.



That’s not the major reason to keep me busy, actually the big project was building the home music recording studio at the second bedroom with my husband. Our living room and dining room were literally filled with stuffs for the last 3 weeks. Full of building and construction materials, and we finally cleaned up the entire area when the studio was nearly done few days ago. Finally, I can go back to Sunday cooking, or more cooking!

Since I’ve got the oven running, I would like to cook something with the oven. I decided to do a slow cook dish, my husband likes beef brisket, so instead of the Chinese style, I would like to make the western style for him.

First of all, we need to get some good beef brisket, and I don’t want to get them at the wet market because they are always warm. I get some good organic one from New Zealand, around 2 pounds, which should be good enough to serve 4 people.

To cook the beef brisket, let’s get them clean and season them with salt, pepper, oregano and thyme. Heat up a pan with some butter and olive oil, then fry all the brisket until they turn brown. On the other hand, heat up a dutch oven with some butter and olive oil, then put 2 chopped onions in it and fry until they start to cameralise. Then add all the beef brisket and one entire garlic cut in half, now add some red wine and zimmer for few minutes until the wine is absorbed by the beef. Then add 2 cups of beef broth, some Worcestershire sauce and soy sauce, few bay leaves, bring it to boil then cover the lid and place the dutch oven into the oven and cook for 2.5 hours under 160C. If you found it with a lot of broth after 2.5 hours, you can cook with the stove and thicken the sauce a bit.

For the grilled corn, cut the whole corn in half, place them ina tray with foil or cooking paper. Season the corn with salt and paprika, then coat the corn with olive oil and add some butter on top. Place the corn in the oven under 210C for 20 minutes or until they are nicely cooked the way you like. Serve the beef brisket with some green salad and together with the grilled corn. I like to use the beef broth as salad dressing, but my husband like to use the Thai salad dressing for the salad. 

He loves the brisket 😉

Green Sunday dinner to leverage with my juicing husband…. quinoa with green salad and nuts

My husband watched this TV show by Joe Cross, Fat, Sick and Nearly Dead. He is really amazed by this Reboot programme and the amount of information he got, only to do it with juicing and how much nutrition your body can get and how to balance your diet with raw food and processed food. So, he decided to start juicing and reboot his body on Saturday, he would like to have someone doing this with him, but I would not be able to do it as I think I will feel hungry all the time….. He got his brother in Germany, who is going to kick off the reboot programme with him at the same time, which it’s great to have someone doing this together.

As I would not be able to do juice fasting together with him, but I would like to have a nice juice to start off my day. First of all, we managed to get a second-hand juicer, the powerful Breville juice fountain elite. It is very important to have a good juicer, as you are going to live your days with only juicing. There are lots of varieties of juice you can find online and Joe Cross also got a good amount of juice recipes, that can get either from the app or on the website. I was testing the juicer with my first attempt, to juice with apples, carrots, celery, cucumber and ginger. The juicer is really amazing and speedy, you get a jar of good juice in 30 seconds! Tasting fresh and feeling healthy! My husband was trying to follow the recipe from Joe Cross, and he started off with the Mean Green Juice with cucumber, green apples, celery, kale, lemon and ginger. It tastes good and very green, I love the taste! Compare to the super green powder that I used to drink, I guess this one should be better because it is so fresh! Now whatever I see, I see them in juice……!

For Saturday and Sunday dinner, I also try to leverage with my juicing husband. I try to have a raw diet, or more raw food instead of processed food. I had a salad for dinner with 100% raw food, and for Sunday dinner, I did a dish with quinoa and salad. Even it is not a 100% raw diet meal, it is at least over 51% with raw food. For the quinoa, boil it with a double portion of water in a sauce pan, and I add the leftover sauce we had the other night from the steam mussels. The sauce was full of mussel flavour, and it tastes so good with the quinoa, with still a bit of vegetable leftover in it. I served this quinoa with a mixed green salad, chopped tomato, sliced mushroom and some mixed nuts. Season the salad with a touch of salt and add the quinoa directly on it, eat that like a warm salad.

 

The Mean Green Juice
My first trail