Kitchen Deelite

Archive for November, 2009

I tried to lessen my rice intake lately as part of my diet but then I noticed the more I’m eating sweets, LOL! So even though I don’t eat rice still I’m gaining more weight and blame it all to my sweet intake… yay! Then holiday comes and I don’t know how to resists all holiday foods, hahaha…. I guess my solution is to check some diet pills. But I have to make sure which one to get. I recently read alli reviews and said it’s not really a powerful weight loss product. So if you’re looking for any diet pills, read all the reviews and feedback first.

Yummmyyynesssss!!!!

Now I’m craving for a cake,

You can check and follow the recipe here.

After browsing the sale items at WalMart (I checked if they have the discount cigars), I continue on looking for more holiday recipes and here’s another yummy recipe I found and this time perfect as one of your Thanksgiving side dish… Ultimate Potato Gratin…

Yum! Yum!

I was actually looking different side dishes photos until I found the photo above, I can’t help but check on the recipe as it looks really, really delish. Using potato and cabbage as main ingredient, it makes a healthy side dish then. Hmm, another recipe to experiment… check the recipe below:

Ingredients:
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook’s note*
2 1/2 cups heavy cream
2 cups grated Parmesan

Directions:
Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

*Cook’s Note: Slice the potatoes immediately before using so they don’t turn brown.
Source: foodnetwork.com

Enjoy your side dish!

Instead of checking quotes for auto insurance that my sister asked me, I look for some interesting recipes to cook for dinner. However, since it will be Thanksgiving tomorrow, I found mostly thanksgiving recipes and the most popular during this holiday is Turkey… I haven’t cooked any turkey recipe yet. That’s why when I found this recipe- Perfect Roast Turkey I didn’t think twice but save the procedure and who knows I might cook one for the coming Christmas, hehe….

Here’s the recipe:

Prep time: 15 mins
Cooking time: 2hr 30 mins
Yield: 8 servings

Ingredients
1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter

Directions:
Preheat the oven to 350 degrees F.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Source: http://www.foodnetwork.com/

Enjoy your turkey! Happy Thanksgiving Day!

Calling all Twilight fans … Saw this from Sweet Avenue and in celebration of the New Moon premiere, they’re holding Team Edward vs. Team Jacob face off…

photo from Sweet Avenue Twitpic

So which team are you? Team Jacob or Team Edward…

From clothes to shoes to home stuff to phone accessories and just recently laptop, gps items, LOL! I was surfing from one site to the other. I spent an hour to do this just to unwind a little, … anyway, my last stop was a recipe site and I’m actually thinking of food for our dinner. But when I happened to see this Moist pumpkin Spice muffin from thepinoneerwoman.com (I’m a big fan of this site.. ) ) …
oh lala, I just want to bake this one instead, haha…

Last week, I baked a banana cupcake as a long time request by the husband… and when I saw the above muffin, I just want to try baking it too…hmmm… let’s see if I can do it this weekend.

By the way if you wanted to try, recipe can be found at http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/. Enjoy and have fun baking

My son seldom eats meat except if it is pork cutlet or baked porkchop… So whenever we missed eating meat, I should always cook pork cutlet as well so he can eat too… and the recipe below is my way of cooking the pork cutlet, the Japanese style.

Ingredients: (serving size:2)
-pork loin 300g
-salt to taste
-white pepper to taste
-tempura flour 1 cup
-egg 2 pieces, beat well
-breadcrumbs 1 cup
-rice oil for deep frying
-Japanese BBQ sauce and salad sauce to taste

How to cook:
1.Sprinkle salt and pepper to the egg before beating.
2.Coat pork with tempura flour, egg then breadcrumbs.
3.Deep fry pork till the bubbles around the pork turns small and lessens, and cutlet becomes golden. Remove and place it on a rack to allow oil to drain. Serve with BBQ sauce and salad sauce.

Enjoy!

It’s almost end of the year 2009 and I’m sure most of the companies busy with the end year report especially if they are using the calendar year in accounting cycle. And as expected the financial firm like LLas Vegas accounting firm has the bulk of work during this time. Their financial solutions and assistance is of greater value, hence they are expected to be working closely with their clients. I remember when I was working as accounting staff before; we work hand in hand with the CPAs that work on the financial books of the company. Though they ask a lot of documents, it was a great experience to be working with them.

One of the many Dim sums we love to eat…. SIOMAI. This is also my son’s favorite snack and here in Hong Kong you would see this even at 7-11 store, yes they’re selling it as part of their tea snack meal…

And the photo below was yesterday’s snack of my little boy after his school. We usually buy one pack at the supermarket and just steam it at home. Easy to prepare and we can eat a lot,

Thanks for looking! Happy Wekeend to all!

food friday

… a fun, inspiring way to get across the healthy eating message

Isn’t this a nice poster to put on the kitchen? hmmm….