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Saturday, August 22, 2015

Linguine with homemade basil pesto, grape tomatoes and wilted spinach.


  1. Boil a saucepan of water, enough to cook the pasta al dente. Stir once to separate.
  2. Remove from heat and drain pasta in a colander, running through cold water.
  3. In a non stick pan, saute sliced onions, celery, and garlic. Add grape tomatoes cut into halves, some baby spinach, salt and pepper.
  4. Add pasta to the pan and the homemade pesto (I used basil, garlic powder, olive oil, salt and pepper).
  5. Sprinkle grated parmesan and serve warm.

Sunday, August 16, 2015

Barbeque pork fried rice

Left over rice/cooked rice drizzled with low sodium soy sauce and chinese salt
Diced red onion- 1 medium
Handful of green peas
Some thoroughly washed snap peas
Cooked barbeque boneless pork loin, cut into strips
Dry red chilies , sliced thin ( a pair of kitchen scissors work best)
Scallions and Chinese peppers (optional)

  1. In a wok, fry diced onion, snap peas and  green peas. Add salt. Add the scallions and Chinese pepper if you are using them,
  2. Add the cooked pork and then the cooked rice. Sprinkle the sliced red chilies. Mix thoroughly. Serve warm.

Tuesday, August 11, 2015

Lobster tail with ginger, garlic and scallions

I was inspired by this YouTube video, though I did not use chicken stock to remove the grease, because I like the crust crunchy.  Instead, I drained excess oil in paper towels.

2 lobster tails
5-6 cloves of garlic, thinly sliced (use more if you are not using garlic powder)
1/2 inch ginger, sliced and crushed (no need to peel)
Bunch of scallions
Low sodium soy sauce
Garlic powder spice mix (taste for salt)
Paper towels
Cooking oil
1 tbsp Butter

  1. Cut the lobster tails lengthwise with a sharp knife (and mallet, if you need it). Sprinkle garlic powder spice mix and flour.
  2. Deep fry in canola oil for 5 minutes or until the tails turn red. Fry bottom side first because the tails bend on heat and then it is difficult to cook the downside uniformly. Drain excess oil in paper towels.
  3. In a non-stick pan, add butter, ginger, garlic and the lobster. Drizzle soy sauce. Cover on low flame. Add scallions, chopped into inch long strips.
  4. Serve warm, with lemon wedges.