Thank you! (Spinach Fettucini with Sautee Spinach and Mushroom - A Recipe!

I was at work chugging along on the website I've been working on for about two months now. As I check the stats of the old website, I happened along the stats of this blog. To my surprise, it's still getting hits. Every time I posted a post (the few that I posted last year), there would be a spike in hits. It warmed my heart. There were a few comments I neglected to answer. To whom this is concerned, I am sorry. Last year was quite a wild ride. Things are calming down and turning into a rhythm. I will try to post more regularly and to answer comments and questions that happens along the way.

It's been quite since I've posted a recipe. Now that I started cooking regularly again. I thought I should share a recipe with the world. It's my dinner tonight. (The stuffed pork is slowly cooking in the oven. Yum!) To those that frequent my blog knows that I do not measure. So, all the measurements here are guess-timates. I cook like a homecook. I just throw ingredients together and hopes it comes out delicious. Whatever combination works well, I post them here.

Spinach Fettucini with Sautee Spinach and Mushroom

Spinach Fettucini - I used half a 12 oz bag
1 12oz bag of spinach
1 tray of mushrooms
1/2 - 1 cup of Vegetable stock
Romano cheese
Manchego cheese
half onions - chopped
3 cloves of garlic - chopped and diced

1. heat up some olive oil
2. brown the garlic
3. turn down the heat to about medium and throw in the chopped onions.
4. wait for about 30sec to 1 min throw in the mushrooms.
5. sprinkle a little sugar and carmelized the mushrooms and the onions. (there's a little bit of timing right here) As the onions and the mushroom cooks boil the water. and cook the pasta
6. when the mushrooms and onions are nicely caramelized and browned throw in the spinach. When the spinach is about half way wilted, pour in the
7. when the spinach in nice and wilted, the pasta should be done, throw in the pasta. sprinkle with the cheese.

I also added a some finely chopped apples. I thought it would compliment the pork very well. Now, you're probably asking about the pork. Well, I bought pre-stuffed and pre-marinaded pork yesterday. All I did was popped it in the oven.

I can't wait for my husband to get home and chow down on this delicious dinner. Thanks for all the support.

As always, happy cooking!!!

A Little of This and A Little of That

I am Asian American. Thus, my taste palette has a little bit of Asian mixed with a little bit of American. Some might find that to be a great thing. "You can cook both American and Asian food," they would say, "That's terrific!"

No, no it's not, and no, I can't. Everything I cook is just that: a little bit of Asian mixed with a little bit of American. When I cook American food, or even Italian or Mexican, whatever dish would have a hint of Asian in it. When I cook Asian food, it would taste a little American. Nothing I cook would ever taste exactly like an American dish or an Asian dish.

It's a little frustrating sometimes. I am learning to accept that part of myself. I am a Traveler. I have no definite home (Read my Traveler Blog).

So, with my Asian-American-ness, I spiced up this favorite Vietnamese shrimp dish.

I call it Spiced Pan Roasted Shrimp.

Spiced Pan Roasted Shrimp




Shrimps
green onion/scallions
butter
old bay seasoning
chili powder
salt
pepper
sugar
fish sauce

1. sprinkle some salt, pepper, old bay seasonings, and chili powder on the shrimps to marinade for about 5-10 mins, longer if you would like.
2. while the shrimps are marinading, sliced up the green onions
3. when the shrimps are done marinading, heat up a pan on high heat and melt the butter
4. add the shrimps, now here, it really depends on your taste, sometimes I like to leave the heat on high and cook the shrimps until it's cooked and there aren't much trace of juices left and then toss in the green onions for about 10-20 seconds.

This time, however, I turned down the heat about half way and let it cook until the shrimp is almost done. Then, I tossed in the green onion and let it cook until the shrimps were all the way cooked.

If anyone really want the original Vietnamese recipe, I can always post it.

I can never cook a traditional Vietnamese dish because I can't. The way I cook is not the same. So, when I crave a traditional Vietnamese dinner, I have to crawl to my aunt's house and eat. They try to teach me, and I try to learn. However, when I cook even when I suppress the creative "what if" urges, it still doesn't taste the same.

It makes me frustrated sometimes. Other times, its not too too bad.

As always, if you're brave enough to try these recipes, tell me how it went. So, Happy Cooking!