Sunday, November 29, 2015

Prague, Vienna, and Budapest.

Well helllllooo.. long time no write/post/something. I obviously been M.I.A. and that's just because ever since my new job in May- I've hit the floor running and I really haven't stopped. But.. I did eventually.. for the first week of November because it was our annual vacation!.. This year we went to Prague, Vienna, and Budapest.

I packed incredibly light and everything I packed was perfect for the weather. It was a beautiful trip and I must say my favorite city out of the three was Prague. Yeah I know.. it was more touristy but it was beautiful and we did our best to stray away from the popular/touristy eateries. ANYWAY! Here are some random photos from our trippy trip.


Saturday, July 11, 2015

Chao Ga (Rice Porridge w/ Chicken)

I haven't been sick in over a year and that's pretty damn good. I've been around coworkers who've had the flu as well as MVamos and my body was resilient! But apparently, not this time. I was pretty upset that I became so sick and I did almost every home remedy I could think of. Ginger tea, green tea, lots of water, ate pho, ate tofu house soup, airborne, Theraflu, Dayquil.. and I kept eating.. but nothing worked. It probably just needed to run it's course and was caused by the bipolar weather in San Diego. Hot, humid, rain, cold, hot, humid, etc.
Anyway, towards the middle-end of this sickness I decided to make Chao Ga, aka rice porridge with chicken. It's a staple in Vietnam and probably most of Asia.. it's usually eaten for breakfast and when you're sick. I haven't eaten this since my mom made me eat this which was.. probably over a decade ago. I made mines without ginger because I didn't have any and I don't like chewing/eating ginger. I ate this at home and for 5 days straight during lunch at work. I'm rather shock that I ate the same thing over 3 days straight.. 3 days is typically my max.
It was good! I don't know if it helped, but my coworker is right.. it is a comfort food.
Okay, bye!

Sunday, June 14, 2015

I'm Alive!

I apologize for being on hiatus for over a month.. but I don't think anyone really reads my blog.. haha- I'll apologize anyway. I haven't been cooking too much- nothing new anyways because I've been preoccupied with a new job and the information overload from it is just overwhelming.

I'm getting back into a routine where I'm able to relax a bit more and have less attitude (haha sorry MVamos) when I get home.. still trying to work on this, it's getting better (I think..?). Anyway, here's something I made this morning, very simple and it's really just to post something since it's been awhile.

In attempt to show my gratitude to MVamos' amazing patience for my recent behavior/attitude, I made him a nice breakfast lol. It's very simple, but typically he has cereal and/or oats for breakfast- so this is something different- "spicing it up" (without the spice). Toasted English muffin with tomato, sharp cheddar cheese, sunny side up egg w/ cilantro.


Tuesday, April 28, 2015

Seared Ahi Tuna w/ Kale & Chickpea Salad.

I've been eating a lot of kale lately and that's not because I'm on some kale kick. We buy kale during our normal grocery routine because it's cheap, healthy, and I mainly use it for my green smoothies. But as of late, I've been eating it as a salad because sometimes I just don't want a smoothie.

So sometimes during the day, I try to figure out what I'll be making for dinner. One day, I wanted to make something with kale and chickpeas because that was pretty much all I had at home. I went on pintrest and typed "kale" and "chickpeas". Found a bunch of recipes for a kale and chickpea salad so why the heck not. Now, I'm the type of person who needs meat (lol) and so I decided after work to go to the local Japanese Market and buy a small teeny slab of Ahi Tuna... because that shizz is expensive. Anyway.. not only did the dish turn out really good- it was also healthy, light but yet filling (because of the chickpeas).

Serving Size: 2
4 Stocks of kale
1 Can of chickpeas (you can buy them fresh, but you'd have to soak them for awhile)
3 Cloves of garlic (roasted, throw them in the oven covered in olive oil for 30 minutes at 375 degrees)
1/2 Lemon
Ahi tuna
Soy sauce and rice vinegar
Olive oil

Salad: Cut the kale leaves off the stems and chop the leaves into small bite size pieces. Drizzle olive oil into a pan and place your kale in (warning: they will start popping). Stir the kale until all is covered in olive oil, cook for 3-5 minutes, remove heat and place in bowl. Open your can of chickpeas and strain the juices out and rinse. Since these are already cooked, you can then put half of the can with the bowl of kale (or the whole thing if you really like chickpeas). Throw in your roasted garlic, squeeze at least a tablespoon of lemon juice, sprinkle a dash of salt and pepper and mix everything together until all is even distributed.

Tuna: Have your pan on high heat. For my tuna, I kept it simple. I mixed a tablespoon of soy sauce and rice vinegar- I dipped my tuna in this before searing. The searing is very quick. I seared each side for about 10-15 seconds since the pan was very hot. Once all sides have been seared, let it rest for about 5 minutes.

Lastly.. plate everything the way you like. Voila! Very easy and healthy.


Thursday, April 16, 2015

MVamos' Birthday Dinner, Espana Style!

This past Monday was MVamos' birthday and we celebrated with a weekend of delicious food! But the best meal I'd have to say was the meal I made for his actual birthday (the day of)! And of course I'm biased! hehe.. Anywho! For weeks I was trying to figure out what to cook him.. from Seared Ahi tuna (which I cooked days before.. stay tuned..) to something with steak... but it wasn't until the weekend before that I knew what I should make.

So one of my favorite dishes that we had in Spain last October was really simple! Huevos Rotos con Jamon! Spanish style eggs on top of potatoes and ham. This is a salty rich dish and it was absolutely yummmmmy! I also decided to make three types of Pintxos (small snacks).

So here are the three..
- Roasted Bell Peppers and Carrots with Mexican Chorizo
- Melted Cheddar Cheese with Spanish Chorizo
- Tomato with Fete Cheese and Olives

This meal was quite a success *pat myself on the back*. I chose to make this specifically because it's good (duh) and it was quite meaningful! It was our last meal in Madrid which was so far our favorite city in Spain and of course it was our first big trip together. I definitely want to make this again and I'm sure MVamos wouldn't mind. lol...


Friday, April 3, 2015

Baked Chicken Nuggies (nuggets).

Here's a nice healthy version of chicken nuggets! I decided not do ground/minced the chicken because I wanted it leaner because ya know.. it's healthier. Anyway, this is a very easy recipe- anyone can make this! Sorry no measurements... just eye-ball it.

Chicken breast (cubed or just random chucks- see photo above)
Egg (whisked)
Flour (optional)
Chili powder
Panko bread crumbs

Directions: Mix flour (optional), chili powder, dash of salt, and panko bread crumbs in the same bowl. Take your chunk of chicken (individually) and dunk it in your bowl of whisked egg. Once chicken is covered in egg, then cover the chicken in your dry mixture form earlier. Place it on a rack and repeat. Once all your chicken has been covered- place your rack of chicken in the oven at 400 degrees and let it bake for about 12-15 minutes (depends on your chunk sizes). Serve with ketchup or whatever dip you like and enjoy!

Tip: Place rack above a baking pan just in case there are crumbs/drippings from the chicken.