Autumn Oatmeal

It’s a nutritious breakfast with pumpkin, roasted honey butternut squash, apples, pecans, cashew nuts, peaches and cinnamon flavored oats.  With all these beneficial ingredients, what’s not to like?

Need I say more?

Ingredients:

  • 1 packet (1.58 oz.) instant Quaker Weight Control Cinnamon flavored oatmeal
  • 1 cup water
  • 2 tablespoons pumpkin puree
  • 1 tablespoon golden raisins
  • 1/4 cup Kirkland’s chopped pecan and cashew nuts crisp with cinnamon apples and peaches
  • 1/2 cup roasted honey butternut squash (recipe follows)
  • Lucky leaf apple pie filling (or you can make it from scratch), cut in tiny pieces
  • 1 tablespoon honey or maple syrup (optional)

Preparation Methods:

  • Follow the recipe on the box for the cinnamon flavored oatmeal.  Add the pumpkin puree while cooking.  Stir to combine.  Remove from the stove.
  • Transfer the cooked oatmeal into a small bowl.  Top with butternut squash, raisins, apples, and nuts and drizzle with honey. Lightly sprinkle with ground cinnamon and nutmeg.

Roasted honey butternut squash Recipe ingredients:

  • 1 lb. butternut squash, peeled, seeded and cut in tiny cubes
  • dash of ground cinnamon
  • dash of ground nutmeg
  • honey

Spread the butternut squash on baking sheet.  Season with cinnamon and nutmeg.  Bake at 400 degrees for 20 minutes. Take it out from the oven and drizzle with honey.

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Put it back in the oven and bake for 3-5 minutes.*

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*Note:  Due to variations on all oven, cooking time may require adjustments.

Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂

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I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂

Ingredients:

  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.

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Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.

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I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.

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Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!

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Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Bitter Melons and Eggs

Some call it bitter melon omelet, but  it’s entirely up to you how you would name it.

My sister harvested some bitter melons from her garden and didn’t know what to do with them, so I suggested we cooked them the way our mother made them when we were young, Ilocano style.  This is an authentic Filipino breakfast because of the two particular ingredients involved in creating this dish.  It’s really delicious and the bitterness of the melons were not overwhelming.  The fact that the bitter melons were picked right from my sister’s garden might have had something to do with it or maybe the way I cooked them.  They actually tasted sweet and just had a hint of bitter taste in them.  If you want some food adventure, you might want to try this dish.

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Did you know bitter melon leaves are good for your skin?  I remember my mother used to pound its leaves and use them to treat vitiligo (white patches of skin) and acne.  It was really effective.  I witnessed it when my older brother had vitiligo.  My mother would rubbed the bitter melon leaves to the affected area and after a short time, the vitiligo disappeared.  If you want to find out more about the health benefits of bitter melons, read it here.

Shall we start the adventure?  Let’s prepare the ingredients and start cooking!

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Ingredients:

  • 2 to 3 bitter melons, thinly cut crosswise about 1/4 inch
  • 4 eggs, scrambled
  • 3 cloves of garlic, finely chopped
  • 1/4 of medium onion, diced
  • 3 Roma tomatoes, seeded and chopped
  • 2 tablespoons olive oil
  • 1 1/2 whooping tablespoons shrimp fry (or shrimp anchovies available at any Asian stores) OR salt
  • black pepper

Cooking Methods:

Heat a skillet with a lid over medium heat and coat with olive oil when hot.  Add garlic and onions.  Saute until garlic turns lightly brown and onions are translucent.

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Add the tomatoes and stir until the tomatoes are somewhat soft.

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Add the bitter melons and stir to combine.

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Cover and let cook for about 3-5 minutes. *

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Add the shrimp fry and stir-fry  to combine. Then, add the scrambled eggs.

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Place a flat spatula under the egg mixture to flip it.  Let cook and repeat until all the eggs are cooked.

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The eggs are done when it looks like the picture below.

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Serve warm family style or serve over rice or couscous.  The adventure stops here.  Bon appetit!

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Disclaimer:  Any words expressed on this post is solely my opinions and experiences. Please be advised accordingly.  Thank you!

©annascuisine.wordpress.com (2013-2014)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Easy Baked Crusted Tilapia

Looking for something healthy to prepare in a jiffy?

Here’s another tilapia recipe that is so easy to make, moist, tender and flavorful that’s ready in 15-17 minutes.*  You can prepare a side dish to complement this succulent dish, such as salad or couscous while it’s baking.  This will come in handy during school days when you don’t have time to prepare anything as delectable and healthy as this.  See it?  The picture speaks for itself.

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Prepare your ingredients.

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*Note:  Due to variations on all ovens, cooking time may require adjustments.

Ingredients:

  • 3 Tilapia fillets
  • Progresso Italian Style Panko crumbs
  • 4 tablespoons mustard
  • 4 teaspoons honey
  • 2 1/2 tablespoons lemon juice
  • Weber Roasted garlic and herbs seasoning
  • 3 pinches of salt (adjust according to your taste)

Directions:

  • Preheat oven to 425 degrees.
  • Coat a baking dish with baking spray. Set aside.
  • Mix mustard, lemon, salt, and honey in a bowl. Set aside.
  • Put the Panko crumbs on a large plate.  Set aside.
  • Season fillets with roasted garlic seasoning.
  • Scoop 1 tablespoon of mustard mixture and drizzle on one side of each fillet.  Spread the mixture using the back of a spoon.  Do the same on the other side then dip it in the Panko crumbs to coat.
  • Repeat the process with the remaining fillets.  Place in the baking dish and bake for 15 -17 minutes.*

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Variation:  Chicken thighs or Chicken breast

  • You might want to triple the mustard coating recipe if you want to use it for chicken.  I used 5 skinless, boneless chicken thighs.  Season the chicken with salt, pepper, and roasted garlic and herbs seasoning.  Dip in mustard mixture then coat with Panko crumbs.

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Place on the baking dish and bake at 425 degrees for 25-30 minutes. *

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Result?  Crispy on the outside, moist and tender inside.  Serve with your favorite side dishes.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Easy Pad Thai

Craving for Pad Thai?  Here’s an easy way to prepare it without spending so much time in the kitchen and it’s ready within 15 minutes (plus preparation).

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My husband had a terrible experience when we last dined at a Thai restaurant.  He had food poisoning and was taken to the emergency department.  Since then, he wouldn’t dare order Pad Thai even if we dine at a different Thai restaurant.  It’s his favorite Thai food for crying out loud.  So, what am I to do?

Well, it’s been a while since it happened.  I wanted him to be able to enjoy and eat his favorite food again.  I used the freshest shrimp and seasoned it with garlic and herbs with a kick.  He took a bite on the shrimp and said it was really good then proceeded to have the rest.  I was so happy for him.  He finally get to eat his favorite Thai food again.  🙂

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I made a slight variation to the regular Pad Thai.  I didn’t have any peanuts, so I used Macademia nuts.  I also did not add eggs in this recipe, but you can if you prefer.

Ingredients:

  • 1 package of instant Pad Thai noodles with spices
  • 9 pieces of shrimp, peeled, deveined, tail on
  • Weber Roasted Garlic and herb seasoning
  • pinch of salt
  • black pepper
  • 2 tablespoons olive oil
  • bean sprouts
  • cilantro
  • Thai basil
  • lime
  • Macademia nuts, finely chopped
  • eggs, lightly scrambled (optional)

Preparation Methods:

  • Follow the instructions on the package for the noodles.  Set aside.  Season the shrimp with roasted garlic herb seasoning, salt and black pepper.  Set aside.  Heat a skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook until opaque.  Flip and cook on the other side until opaque.  Set aside.

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  • Arrange the Pad Thai.  Place the noodles at the bottom of the plate.  Add the bean sprouts, Thai basil leaves, cilantro, lime wedge, and Macademia nuts toppings.  Place the shrimp around the noodles and one on top.  Serve immediately.  Bon appetite! 🙂
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    ©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Homemade Tempura with Soba (Buckwheat noodles)

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

‘Want something for a change?  Maybe a Japanese food might be the answer.   Vegetables and Shrimp or prawns dipped in homemade tempura batter and fried; served with organic Buckwheat noodles marinated with soba sauce for dinner.  Mm-mm…good!

I went to the new Asian store that opened up about a few months ago.  It’s about 8 miles away from home.  When I went in, I felt like I was in candy land.   They must have brought half of Korea.  Don’t get me wrong, it’s actually a very good thing!  You have no idea how happy I was.  Why?  Because first, one of the Asian stores in the area closed down.  Second, they have varieties of fresh seafood, produce, rice, noodles, and sauces, and most of them are organic.  They even have a Korean restaurant inside the store!  If I feel lazy to cook and crave for Korean food, I can just go there and have one of my favorite Korean foods, Bi Bim Bap, which I will be posting soon. 🙂 And third, I can just buy what I needed.  Really, I don’t like buying a large bag of prawns.  It’s like forcing consumers to buy more than they really need.  All I needed was three to six pieces of prawns and that was all.

Anyway, I didn’t like buying tempura batter as well as tempura dipping sauce, so I made my own.

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Here are the ingredients.

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Note:  Add more flour for the batter’s consistency according to your preference.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup water
  • eggplant, cut crosswise about 1/2 inch
  • Furikake rice seasoning
  • Purple sweet potato, cut crosswise about 1/4 inch
  • 1/2 of a bundle Buckwheat noodles (Soba)
  • Soba sauce
  • 3-6 pieces of prawns, deveined and peeled leaving the head and tail on.

Preparation Methods:

  • Follow the instructions on the package for the Soba noodles.  Drain and put in a small bowl.  Add about 1/4 cup of the Soba sauce.  Garnish with the rice seasoning.  Set aside.
  • Mix the flour, cornstarch, baking powder, and a cup of water in a large bowl.  Set aside.
  • Heat a deep pan with oil over medium-low heat.
  • Dip the vegetables in the batter and drop immediately into the pan.  Fry until golden brown.
  • Do the same with the prawns. Fry until prawns turned opaque in color.

TEMPURA DIPPING SAUCE INGREDIENTS

  • 1 tablespoon dark soy sauce
  • 1 tablespoon Regina red wine vinegar
  • 1 teaspoon Mae Ploy sweet chili sauce (a must)

Mix all ingredients in a sauce bowl and stir until well combined.  O shokuji o o tanoshimi kudasai. (Enjoy your meal) 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Baked Salmon with Mango and Raspberry Salsa

When you are on vacation, you eat whatever is available and sometimes indulge with some unhealthy snacks.  Well, when we went to explore downtown Chicago, I bought a scoop of Haagen Daz Sea Salt Caramel Gelato.  Oh, my…it was so delicious!  I almost did not want to share it with my husband. 🙂 Then, we had Chicago’s famous and authentic pizza for dinner.

When we arrived in Virginia, I wanted to have seafood and salad for dinner after indulging foods that were high in carbohydrates.

This recipe is great when you don’t have that much time to prepare a meal for more than 30 minutes.*  It’s fast, simple, easy, and delicious.

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Preheat oven to 350 degrees.  Prepare the ingredients.

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Ingredients:

  • 6 or 8 oz. salmon fillets
  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning (not in the picture)
  • juice of 1/2 lime
  • 1/2 cup diced fresh mango
  • cilantro, chopped
  • 10 pieces of raspberries, halves
  • salt and pepper
  • olive oil

Directions:

Lightly coat the baking dish with cooking spray and arrange the salmon fillets.   Season the fillets with lemon and roasted garlic and herbs seasonings.  Lightly drizzle with olive oil.

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Cover with foil and bake for 25-30 minutes.  Prepare the salad or a side dish you prefer at this time.  Set aside.

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Meanwhile, prepare the salsa.  Combine the mango, raspberries, cilantro, lime juice,  a pinch of salt and dash of ground black pepper in a small bowl.  Mix until well combined.  Set aside.  Remove salmon from the oven.  DSCN7273

Arrange the cooked salmon on a plate.  Add any of your favorite starch or side dish.  Garnish the cooked salmon with mango and raspberry salsa.  Serve immediately.

You can create scrumptious meals like this one.  This dish is presentable enough to serve at a wedding in my opinion.  Don’t you think?  Bon Appetit!

DSC_0010*Note:  Due to variations in ALL ovens, cooking time may require adjustment.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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