sandwich

oh, it's just an ordinary brunch

I don't have anything really exciting to share with you but I do like to share a couple of super easy brunch sets and you can definitely try to make them for your family or friends over the weekends.  Brunch is probably my most favorite meal for two reasons: 1) I wake up rather late and 2) I prefer to drink a glass of lemon water first after I wake up in the morning and follow by an orange to boost my vitamin C intake.   Then, I wait about an hour or so to eat some wholesome food.  :) 

I love making egg dishes and I love pairing eggs with the spongy and salty taste of english muffins.  It is so easy to make.  Sometimes, I really don't get why people would bother to pay for an unhealthy and not so cheap considering the quality of the breakfast from MacDonald when you can just make it in less than 15 minutes.  Not that I've never had those breakfast sets from Mickey D's before.  The only reason why I had those was because home-cooking and healthy eating never crossed my mind.  And I certainly wasn't aware of the harm for eating fast-food.  I guess it was normal when we were young.  We tend to value other things over health like we would rather sleep in for an extra 15-30 minutes than getting up to make a wholesome breakfast.  I had this illusion thinking I could conquer the world without realizing how important health was until my body started reminding me that I'm no longer a spring chicken.  Mehh! 

nothing special but this breakfast/brunch is so easy to make...  :) 

Servings: 2 persons

Preparation Time: 5-10 minutes 

Cooking Time: 15 minutes

Ingredients: 

2 eggs, scrambled or whatever way you like

1/2 onion, thinly sliced

2 kraft cheese

1-2 tbsp butter

2 english muffins, halved and toasted

extra-virgin olive oil

Instructions for the sandwiches: 

1) Preheat a frying pan on medium-low heat, add olive oil and cook the onions for 10 minutes.  Reduce heat if the onions start to burn.  The key is to use slow heat to caramelize the onions so the sweetness of the onions could release. Once the onions are cooked, heat off and set aside.   

2) Preheat another frying pan or you can use the same one on medium-low heat, add butter and cook the eggs either scrambled or whatever ways you like.  Heat off.  

3) Butter the english muffins and combine the sandwich with onions, cheese, and eggs. 

Instructions for the fries: 

1) Please go here for the recipe.  

Here is another super easy brunch using the simplest ingredients.  I think I must've got inspired by a lot of other bloggers and other famous chefs such as Jamie Oliver.  

Servings: 6 mini frittatas

Preparation Time: 5-10 minutes

Cooking Time: 15-20 minutes

Ingredients: 

1/2 zucchini or Chinese squash (I used Chinese squash here because its taste is quite similar to zucchini and easily found in Asia), cut in small cubes or thinly sliced

8-10 cherry tomatoes, halved

50-80g organic feta cheese, crumbled

1/4 cup grated parmesan cheese

1 bunch of chopped spring onions or chives

2-3 tbsp melted butter

4 large eggs

1/3 cup milk

Instructions: 

1) Preheat the oven at 180ºC.  Get a muffin tray and brush the melted butter inside of each muffin cup.  

2) Add zucchini, cherry tomatoes, and feta.  Season.  

3) Mix the eggs with milk.  Season just a bit if you like.  Pour the egg mixture to the muffin cups.  

4) Sprinkle parmesan cheese and some chopped chives on each muffin cup.  Bake for 15-20 minutes.  

5) Let the muffins cool down for 1-2 minutes before serving.  Add more fresh chives on top and serve with your favorite condiments.  Enjoy!! :) 

sunday squash sandwich

It is funny how some of us were drawn to separateness at one point in our lifetime.  Perhaps it was the unknown that triggered our curiosity, interest, and desire.  Maybe this was how I felt toward NYC.  I wish I had more time and money to afford to stay there and explore longer.  It's definitely the unknown that made me want to drill into the city more.  

So today, I spent more time goofing around with editing photos.  I retrieved some pictures I took last winter in NYC.  Argh.... that made me miss NYC so much.  I missed taking the stinky L and G trains to Union Square and Trader Joe's in Brooklyn Height.  I adore so much the diversity that Brooklyn has nowadays.  I met so many interesting people from all over the world during my stay.  Some I even met just out of randomness on my train rides to work.  I am actually still in touched with most of them.  This is what I love about New York--- the city is full of surprises, energy, and possibilities. 

It is getting late and I have to retype my entire post again because the last one mysterically got deleted.  Ugh...  

I wish you an awesome week ahead.  x

I visited Greenpoint quite often in NYC last winter.  It was the only neighborhood that I felt familiar with since I lived there for quite some time with my cat, Boo Boo.  We were on Freeman by Franklin in the late 90's.  Today, Greenpoint is so different from how it used to be.  There are so many cool shops, restaurants, and cafes on Franklin Street.  

One Girl Cookies is my most favorite cookie shop so far.  Their cookies are amazing.  I used heavenly to describe them.  I used to swing by on my way to Trader Joe's for grocery.  

One thing I did quite often when I was in NYC was to look up to the sky and take a deep breath thinking how nice it would be if Marco and my family were there with me.  It was fun living away for awhile but at one point, I realized that I do need someone close nearby.  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients: 

1/2 mini squash, diced

1/2 small onion, thinly sliced

1/2 capsicum, julienned

2 garlic cloves, with skin on and wrap in foil

1/2 chili, seeded, finely chopped

1 sprig sage, chopped

1 sprig mint leaves

1 tomato, thinly sliced

2-3 lettuce leaves/fresh salad greens

extra-virgin olive oil

2 ciabatta or any breads, toasted

Instructions: 

1) Preheat the oven at 180-200ºC.  

2) Get two baking trays.  One for pumpkin, sage, and chili. Season and add a little oil.  Toss the foil wrapped garlic to bake with the pumpkin as well.  Roast for about 20-25 minutes.  

3) Another tray is for capsicum and onion.  Season and add oil.  Roast for 15-20 minutes.  

4) Get a bowl and a potato masher to mix the roasted garlic and pumpkin together.  Use it as spread for the breads.  

5) Top the sandwich with some roasted pepper and onion, fresh greens, tomato, and mint leaves. 

an easy sandwich that is packed with flavors... 


Happy Fourth of July.. :)

Well, July First has just swung by (with its annual protest) quickly in Hong Kong and July Fourth is just around the corner for those in the US.  Honestly, I am not here to stir up any controversial topics as I am not keen on sharing too much of my thoughts.  I might make a few comments here and there only when I chat with friends in person.  Besides, I don't read much news and this is something that I should really start doing - just to know what is going on in this world.  One thing I learn throughout the years of encountering numerous mistakes is that I learn to shut up.  When I say shut up, I mean both physically and digitally.  I have no problem with people sharing online.  Every now and then, there are some who might annoy me a bit with their destructive and deviated posts.  I usually hide their feeds so I don't have to read them.  Perhaps, that's why I find blogging rather tough because I get too self-conscious with what I say.  I often contradict myself and start doubting my thinkings.  I don't want to spread the wrong message and end up causing a dispute with anybody.  And most importantly, I don't want to make a fool out of myself.  In fact, I feel like I already am.  ;-)  So yeah, coming up with words has become extremely cautious for me nowadays.  This is what I'm aiming to do and that is being responsible with my words.  It's not easy sometime and certainly requires a lot of mindfulness.   

Instead of voicing out so much of my thoughts, I turn to creating things and that is with cooking.  I would rather use my meals and photos to speak for me.  I love it so much and I can't stop doing it.  I also love staring at those beautiful food images that are posted by the other food bloggers.  That's probably the biggest joy I find in everyday - checking out and getting inspired by the other bloggers.  Just give me a bit more time to get comfortable at rambling on my blog.  One thing at a time.   

So I spent the entire week messing around with Lightroom and consolidating a few awesome recipes and images as a celebration for the coming Fourth of July.  I hope these recipes can inspire some of you out there.  Happy Birthday America!

This salad is spicy and minty.  The taste suits perfectly for the summer.  

Servings: 1 person

Preparation Time: 10-15 minutes

Ingredients: 

1/2 block grilled extra-firm tofu, quartered/halved* 

1/2 carrot, julienne

1 bowl mixed greens

1 bowl cooked soba, drained after running with cold water

1 handful chopped fresh mint leaves

Dressing Ingredients: 

1/2 garlic, finely chopped

1/2 chili, finely chopped

2-3 thin sliced fresh ginger, finely chopped

1-2 tbsp soy sauce

1 tbsp chopped spring onion

1 tsp honey

1/2 lime juice & lime zest

2-3 tbsp water

1 tbsp sesame oil

1-2 tbsp extra-virgin olive oil

spicy & minty string beans crostini

Servings: 2 pieces

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:

100g-150g string beans

1 bunch of mint leaves

1-2 eggs

2 slices of sour dough bread, grilled

Parmesan, shaved

1 lime, halved/quartered

1 tbsp butter

Pesto: 

1 bunch of parsley, finely chopped

1/2 chili, finely chopped

1/2 garlic, finely chopped

1/4 cup extra-virgin olive oil

Instructions:

1) Preheat oven at 200ºC.  Place the string beans on a baking tray with olive oil and season.  Bake for 20 minutes.  

2) Use a halved garlic to brush the grilled breads' surface, spread butter and place the string beans on top.  Add chopped mints and shaved parmesan.  Drizzle with pesto.  Serve with an egg of any style you like on top with a twist of fresh lime juice.  Bam!  Easy and pretty.   

what do you do when you have one potato and 6 little mushrooms?

Servings: 1-2 persons

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Ingredients: 

1 baked potato

6 brown button mushrooms, stem removed*

1/2 carrot, finely chopped

1 shallot, finely chopped

1 garlic, finely chopped

1/2 chili, deseeded, finely chopped

1/4 cup milk

1-2 tbsp butter

3-4 roasted almonds, finely chopped

1/4 cup of breadcrumbs

2 tbsp grated parmesan cheese

1-2 tbsp grated cheddar

1 bunch parsley, chopped

1-2 tbsp sour cream

1 lemon juice

extra-virgin olive oil

Instructions: 

1) Boil and cook the potato for 20-25 minutes in boiling water.  Let it cool down.  

2) Cut the potato in half and scoop out the inside.  Set the potato skin on the side and transfer the flesh to a mixing bowl.  

3) In a mixing bowl, add potato flesh, chopped mushroom stem*, carrots, shallot, chili, garlic, almond, and parmesan.  Mix well.  

4) Heat up a small frying pan on medium-low heat, add butter, milk, and potato mixture.  Use a potato crusher to mesh the potato mixture.  Heat off as soon as the milk and butter blends with the potato.  Add breadcrumbs and season.  

5) Preheat the oven at 200ºC.  Brush oil on the halved potato skins and mushrooms(inside and outside).  Season.  

6) Transfer a tablespoon full of potato mixture onto each mushroom bottom.  Lay the mushrooms on a baking tray.  Drizzle oil on the surface to avoid sticking to the tray. 

7) Sprinkle a bit of cheddar cheese on each top.  Bake for 20 minutes.

8) In the midway of baking the mushrooms, add the potato skins to the oven and bake each side for 5-10 minutes.  Keep checking to avoid burning the skins.  Heat off.  

9) Garnish with some chopped parsley and serve with sour cream and lemon juice.  

* I chopped the mushroom stems and mix them with the potato for a more mushroomy taste.  This way, we are not wasting any parts of the mushrooms.  :)