Spare ribs and mushrooms

It’s hard to write everyday. I am better in cooking than writing (obviously you already know that). And today, I don’t think I have the writing bug in me, just wanna show you my easy dinner. Maybe tomorrow? 

Anyhow, this is my humble and simple dinner

1/2 lb of spare ribs (bite size)
1 tbsp each of preserved plum jam, koji and mirin
1 bag of mushroom (bite size)

Mix spare ribs, preserved jam, koji and mirin. Marinade for 12 hours.
Preheat the oven at 375F. Add ribs on a baking sheet, top with mushrooms. Bake them for 30 mins.
Serve the ribs with broccolini and grilled rice balls.


Stuffed butternut squash with veggies and leftover rice

Ha! I am back! I have been eating, drinking, cooking but not posting. And my lazy add wanna start again tonight! While I need to wake up at 430am to catch a flight, but I am still typing at 1137pm. Wtf?!?! (Side note, I fell asleep and writing it again while waiting for my flight)

Anyhow, I made a lovely vegetarian dinner tonight and thinking that I have to share with everyone. #meatlessmonday. I adopted this recipe from pinterest but used whatever I have in the fridge. Super tasty!!

Original recipe:

My version:

1 small butternut squash, halved
1/2 cup of cooked rice (or whatever kind of grain you have)
1 bunch kale, stems removed and chopped
2 medium beets, cut into small cubes
1 medium zucchini, cut into small cubes
1/3 cup of cooked edamame, shells removed
1 red pepper, cut into small cubes
1 clove of garlic, minced
1 tsp each of tumeric, chili powder and mixed herbs (rosemary, thyme, etc)
2 tbsps of water
Spicy cheedar cheese, small chunks 

Place a rack in the center of your oven and preheat the oven at 425F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with olive oil. Bake 50 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

While the squash is baking, cook all the stuffings in a large skillet, over medium heat. When the skillet is hot, add olive oil, minced garlic and zucchini, season with salt and pepper. Cook for 6 mins until golden. Stir occasionally.

Add kale and cook until wilted, about 4 mins. Stir in beets, water, mixed herbs, chili powder and tumeric then reduce the heat to medium low. Cook for another 10 mins. 

Add rice and stir until it’s all mixed in with the veggie mixture, cook for another 2 mins. Turn off the heat and add edamame and red pepper.

Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the filling into the squash halves, top with cheddar cheese and then return the squash to the oven. Bake at 375F until hot, about 10 mins. 

Turkey meatballs (but not low cal though)

Mr.D and I went to a wedding yesterday. The bride and groom were stunning, the food was great, “happy juice” were going around. Everyone had a great time, or maybe a little too much 🙂 And yes, Mr.D was one of them. We had to leave early before it gets out of control…

Since we had such a great time last night (I am still tired from it), I really didn’t feel like getting grocery or even cooking. Easy enough, I got stuff in the fridge. Mix them all together, hopefully they come out good :p

Turkey meatballs 

1 lb of ground turkey

3 tbsps of mascarpone cheese

Finely minced a handful of fresh mint, basil, cilantro (or whatever you have on hand)

1 egg

5 tomatillo

5 cloves of pickled garlic 

4 tbsps of chicken broth 

1 tsp of agave

5 bird eye chili

Mix the first 4 items together. Season with salt and pepper. Form them into 1 to 1.5 inch balls. Put them in the fridge while making the sauce. 

Broil the tomatillo for 20 mins or until charged. Let them cool for 10 mins and blend the rest of the items (except meatballs) in the blender. Season with salt and pepper. 

Preheat the oven at 425F, line up the meatballs on a baking sheet and bake for 20 mins. Transfer them to a baking pan,  top with tomatillo sauce and bake for another 30 mins.

Salad for hot summer night

It’s hot. So hot I don’t want to go to the kitchen. So hot I don’t want to eat hot food. So hot….so, instead of slaving away in the kitchen, I made salad for dinner. I am still cool when I eat it. Lovely 🙂

Salad with pear and pork

4 links of pork rolls (I got mine from my favorite Italian market, feel free to substitute with sausages)

1 bag of kale salad (my best friend when I’m lazy)

1 pear (cored and thinly sliced)

12 cherry tomatoes 

1 bell pepper  (thinly sliced, I found purple bell pepper at the farmers’ market, but whatever you can find)

2 bags of Popeyes hot sauce

Preheat the over at 400F. Bake the pork rolls for 20 mins, turn them and bake for another 20 mins. Until golden brown. Remove and set aside. 

Top the pear and tomatoes with hot sauce. Refrigerate for 10 mins or while the sausages are cooking. 

Once the pork rolls are cool enough to handle, slice them up.

Top the salad greens and bell pepper on top of pear and tomatoes mixture. Mix with chopped pork rolls. I didn’t add dressings, just some of the fat from the pork rolls. Season with some salt and pepper. I also added some pepitas and dried fruit.

Weekday dinner prep – meatballs

This week I went shopping on Friday, yup, gotta do all my grocery shopping before mother’s day! (Then I had to go today too, sooo many people!!!)
I guess I was quite buzzed after dinner, hahaha. I bought a lot of things, a whole chicken, ground beef, sausages… so instead of just putting them all in the freezer, I prep for some weeknight dinners as well 🙂

Beef and mushrooms meatballs
1 lb of ground beef
0.5 lb of baby portobello
1 whole egg
1/3 cup of parmesan cheese
5 cloves of garlic (minced)
5 cloves of pickled garlic (minced)
Handful of basil (finely chopped)
3 tbsps of worcestershire sauce

Cut the mushrooms into small chunks. Pan fry them with garlic and pickled garlic over medium heat with 2 tbsps of duck fat. Season with salt and pepper. Cook for 7 mins or until brown. Remove and set aside. Wait until it’s cool, about 30 mins.
Mix ground beef, worcestershire sauce, egg, cheese and basil together. Refrigerate it for an hour.
Then form them into 1 inch balls. Refrigerate them again for 3 hours. Pan fry them in a big pan with 2 tbsps of oil, cook them until brown. About 2 mins per side.
Remove and set aside.
I cook all of mine and freeze half of them. The other half I think I’m gonna make???? I’ll let you know later 🙂


Chicken, veggie and quinoa

Other lunches I made today, literally didn’t really lift my fingers much, all the hard work was done by my lovely cookware – electrical oven!

Baked chicken drumsticks
5 drumsticks
2 tbsps of garam masala
1 tbsp of ground ginger
1 tsp of salt
1 tsp of oil

Mix all the ingredients together and let them marinade for 2 hours.
Preheat the oven at 375F.
Bake the drumsticks for 35 mins. Skin side up. And they are done!

Baked sugar peas
0.75 lb sugar peas
2 tsps of oil
1 tsp each of salt and garlic powder

Preheat the oven at 350F.
Mix all the ingredients together and bake them for 25 mins or until some of them have brown spots.

Serve them with quinoa and baked tofu (optional)


French onion oxtail soup!

My coworker told me that she made french onion soup the other day, then all I can think about was… french onion soup!!! But it takes way too long to make it as my weeknight meal, I made it this weekend for our weeknight dinners 😉 so as I was shopping for my ingredients,  I saw some lovely oxtail, I must have them!!! There you go, french onion oxtail soup 😀

French onion oxtail soup
8 small onions
1lb oxtails
1/2 cup of cognac
Dashes of worcestershire sauce and soy sauce
1 can of golden mushrooms soup
1 tsp each of rosemary,  thyme, chili powder

Brown oxtails on all sides,  remove and set aside. Use the same pan, brown all onions. Put everything in a slow cooker. Add enough water to cover it all. Cook in low for 8 hours.


Serve with cheesy toast 🙂