BE HAPPY AND HEALTHY!

rebellious-teenagerrrr: hott!

Thu, 13 Dec 2012 07:13:35 -0500

rebellious-teenagerrrr:

hott!

Photo

Sun, 02 Sep 2012 06:41:15 -0400

DAY 1 - LUNCH: 2 WAY SHRIMP SUSHI ROLLS

Tue, 05 Jun 2012 01:41:00 -0400

ALL CREDITS GO TO THE RECIPE + OWNER.

DAY 1 - BREAKFAST: Brie Cheese and Asparagus Fine Herbs Omelette

Tue, 05 Jun 2012 01:34:26 -0400

RECIPE:

Brie Cheese and Asparagus Fine Herbs Omelette

Serves 2 (and a half)

For the filling:

1 shallot, sliced thinly
1 clove of garlic, minced
8 spears of asparagus, ends snapped off
2-3 tbsp of herbed, creamy brie cheese
salt and pepper
1/2 tbsp butter, tiny splash of olive oil

For the omelette:

4 eggs
2 tsp water
salt and pepper
1 tbsp butter

Wet two thick paper towels and ring out slightly. Wrap the asparagus loosely in the wet paper towel. Microwave on high for 1 1/2 to 2 minutes or until tender. Remove. Chop into one inch pieces and set aside. A sneaky little trick that works like a charm.

Melt the ½ tbsp of butter with the oil in an omelette pan or small skillet over medium low heat. Add the shallot and cook until soft about 1-2 minutes. Add the garlic and cook for about 1 minute more (if either begins to brown, reduce heat).

Add the asparagus and heat through, 1 minute. Pour into a small mixing bowl and stir in the cheese. Season with salt and pepper to taste.

Crack the eggs into another small mixing bowl. Add the water and salt and pepper to taste. Whisk until well blended with a whisk or a fork.

Wipe out your skillet well. Melt the remaining butter in the skillet over medium high heat until hot, but not browned.Pour the egg mixture into the pan and let set until the very edges are opaque. Carefully lift up one side of the omelette with a spatula, and let the raw egg run under the set egg.Repeat on all edges until omelette is opaque.

Remove from heat.

Using a rubber spatula, scoop out filling evenly onto one side of the omelette. Fold omelette over, and cut in half with the spatula. Carefully remove each piece to a plate.

*ALL CREDITS TO THE LINKED SOURCE

Other Pescetarian recipes/ websites

Tue, 05 Jun 2012 01:33:35 -0400

http://cookeatshare.com/recipes/special-category/pescetarian

http://pescetarianlife.com/recipes.php

http://www.livestrong.com/article/263600-meal-plan-for-pescetarians/

http://cookeatshare.com/recipes/course/main-dish/special-category/pescetarian

3 Day Menu, RECIPES ARE COMING UP! DAY 1.

Tue, 05 Jun 2012 01:29:20 -0400

3 Day Menu, RECIPES ARE COMING UP!

DAY 1.

Perfect recipe for a healthy pescetarian breakfast! Smoked Salmon Omelette

Tue, 05 Jun 2012 00:59:00 -0400

* Although we haven’t tried this dish out yet, I think it looks delicious and perfect for breakfast. Please try it out, and let us know how it went :) + It takes a couple of minutes!

Preparation Time

5 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

3 large eggs, lightly beaten with a fork

1 tsp thin cream

1 tbs finely chopped flat-leaf parsley

1 tbs finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish

5g (1 tsp) unsalted butter
1/2 tsp olive oil

2 tbs finely grated gruyere cheese

Smoked salmon and sour cream, to serve

Method

Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.

Notes/Tips

Omelettes are very quick to cook, so have everything ready before you start.

2ND ATTEMPT AT FRIED SALMON + ONIGIRI + STIR FRIED...

Mon, 21 May 2012 00:47:31 -0400

2ND ATTEMPT AT FRIED SALMON + ONIGIRI + STIR FRIED VEGETABLES

FOLLOW FOR MORE INFORMATION ABOUT PESECTARIANSM + GREAT RECIPE IDEAS!

Dish Reflection

2nd Lesson:

Today we basically made the same dish from last lesson, but we tried to improve it by making a few changes. We added vegetables (Stir fried Carrots, Chinese Cabbage, and Broccoli with butter), and instead of marinating salmon with pepper and soy sauce, we decided to change it, and use Teriyaki Sauce.

What went well?

Most parts of the lesson went really well. First of all, it was a great start because all ingredients were provided. The shape of the rice balls were really good, and the size were all similar, therefore made the whole dish look neat. Instead of cutting different shapes of seaweed like we did last time, Ms. Natalie suggested we stick to the basic and just cut a regular strip. I liked the idea because it made the whole dish look neat and not messy. The salmon was really well fried, and the texture was soft + taste was sweet and great. I liked how the taste was different from the first lesson. Personally, I think the stir fried vegetable was one of the best part of this dish, I love how it was soft and the taste was not too strong, which made the taste of the salmon stand out. I think one thing that we always managed to do was make the dish look nice - our garnishing was really great too, and I think the dish was successful overall.

What did not go well?

I think the rice ball was a little bland
The Salmon was kind of burnt on the skin side
The Salmon was under cooked

How could you improve this dish?

As mentioned above, I think we could have added more furikake with the rice - that way, the rice balls would not have turned out so bland. Make sure that I check on the salmon regularly, to make sure that it will not be burnt or under cooked! I have to be more careful :)

What did you learn?

Another thing I learned from this cooking experience is to not add a lot of oil when frying salmon because the skin is already very oily. I got a lot of useful tips from Khun Atchara, for example when frying the salmon - flip after the half of the salmon is well cooked.

Any feedback from tasters?

A lot of my classmates said that the salmon tasted great, except it look black (from teriyaki sauce) and many liked the stir fried vegetables. I got many positive feedback, and also the food ran out quickly, so that is a good sign right? :)

- Hiroko Hongyok

First Attempt at Fried Salmon + Onigiri FOLLOW FOR MORE...

Mon, 21 May 2012 00:42:52 -0400

First Attempt at Fried Salmon + Onigiri

FOLLOW FOR MORE INFORMATION + DELICIOUS RECIPE IDEAS ON PESCETARIANISM!

These are a few pictures of the stir fried vegetables we made,...

Thu, 17 May 2012 03:28:02 -0400

These are a few pictures of the stir fried vegetables we made, along with Baked salmon and Onigiri (Rice balls), It’s a great combination.

Stir Fried Vegetables

Ingredients:

- Carrots

- Broccolli

- Onions

- Chinese Cabbage

Put butter on batter and add the vegetables one by one - wait until it looks nice and soft.

FOLLOW FOR MORE INFORMATION ON PESCETARIANISM AND MORE DELICIOUS RECIPES!

Photo

Thu, 17 May 2012 03:24:10 -0400

Some photos of the Onigiri (Rice Ball) we made along with stir...

Thu, 17 May 2012 03:21:28 -0400

Some photos of the Onigiri (Rice Ball) we made along with stir fried vegetables and fried salmon.

Follow for more information on Pescetarianism and some delicious dish ideas!

Recipe of Baked Salmon and Onigiri

Thu, 17 May 2012 03:18:00 -0400

BAKED SALMON-

Ingredients

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

onigiri

How to Make Onigiri (Rice Balls)

Cook Japanese rice, using only white rice or a mixture of white and brown rice. (Onigiri requires the rice to stick to itself, so be sure to mix in at least 40% white rice to get this to work! Also, make sure you use Japanese rice – other types aren’t sticky enough.)
Allow the rice to cool at least a little bit. As delicious as they are, onigiri are not worth losing the skin from the palms of your hands. Once lukewarm or cool, you can sprinkle in your favourite furikake (literally “shake and sprinkle”) seasoning (available at most asian supermarkets) leftover bits of flaked salmon or other fish, leftover edamame beans (minus the pods), orgomashio (a mixture of sesame seeds and coarse salt). Plain rice is fine, too.
Shape the balls. Wet your hands and sprinkle them with some salt before scooping about one rice-bowls worth of rice into one hand. In the centre, spoon in a small dollop of the filling of your choice, such as a piece of leftover salmon, a chunk of tuna, a piece of daikon radish pickle, soft nori(seaweed) paste or an umeboshi (pickled sour plum). Shape the rice as you wish (triangles are most popular, followed by flattened circles, but try your hand at hearts and stars if you dare!) and wrap with a piece of crispyajitsuke nori (seasoned, roasted seaweed) as enjoyed in western Japan’s Kansai region or yaki nori (dried plain seaweed sheets – used when making sushi) as they prefer is in the eastern Kanto region.

CHOOSE PESCETARIAN!

Sun, 06 May 2012 08:19:39 -0400

CHOOSE PESCETARIAN!

Recipe - Mentaiko (Fish Roes) Spaghetti Japanese Style Pasta

Fri, 04 May 2012 01:44:00 -0400

*Recommended! This is a delicious Japanese pasta dish with fish roes (Does not contain any meat, only seafood), very simple to make, and follows the Pescetarian Diet.

INGREDIENTS

120 grams mentaiko sacs aka spicy pollock roe (明太子)

60 grams butter melted

4 tsp sake

1 tsp Japanese shoyu or light soy sauce

4 tbsp Japanese mayonnaise

2 serving favourite pasta (I am using 140g spaghetti)
shredded nori (roasted seaweed) for topping
1 carrot

INSTRUCTIONS

Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.

Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
Cut carrots into smaller pieces
Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
Add the carrots to the pasta
Dish the pasta to a serving plate and top with shredded nori (Seaweed) and roe.

Cooking Notes

1. How to melt butter. Cut butter to small cubes. Leave the butter cubes to soften in a bowl at room temperature or use the microwave. Microwave method: Place butter cubes in a microwave-safe bowl, and microwave for about 30 seconds on low. Take the bowl out, and stir continuously until the butter melts.

2. For a richer taste, you may add a few tablespoons of cream to the sauce.

3. You can use either spicy mentaiko (karashi mentaiko/(辛子明太子) (my preferred type; used in this recipe) or non-spicy version for this recipe.

4. I am using the non-coloured type of mentaiko (hence the pale colour) but if you prefer a more orange hue (see photo), be sure to buy the right type of mentaiko.

Feedback:

“Our dish came out really well we have done a really good job on cooking the pasta it was well cooked. We also did a good job on finishing our dish on time. The carrots were evenly cooked well and the pasta sauce was evenly mixed well with the Mentaiko. It came out really well and looks good with the Garnishing. We both brought our ingredients and we both worked well together as a partner. We used carrots to garnish which looks good with the pasta and adds color to the dish. The pasta tasted perfect it wasn’t too creamy and wasn’t too salty it was just about right. We manage to clean up our area and tidy our equipment’s after we’re done. Our sink was all clean so I think overall we did really well on our dish and now we are finding a way to change the dish for next lesson. We would probably add more vegetables to our dish but we are finding the vegetables that would taste good with the pasta. Over all I think that the dish is looks amazing and taste good, I think that me and my partner did a great job on creating a pescetarian diet. When our classmates tasted the dish my partner and I made there were many positive feedbacks. Nung said that the texture was perfect and that the pasta was cooked well and it was just about right. The sauce was not too buttery or creamy which was good. I am really proud of this dish and is proud that the dish we made was successful.”

- - - Yeewah Kitsomsub