烤南瓜籽 Roasted Pumpkins Seeds

秋冬是吃南瓜的季節!南瓜肚子裡的籽雖然平常都丟掉(或是節省的媽媽會直接一起煮然後硬是吃掉 :P),其實也可以收集起來,閒閒沒事的時候烤得脆脆的來吃。

Ingredients:

  • 南瓜籽

Methods:

  • 洗乾淨南瓜籽,這步有點麻煩,要把籽跟肉分離要有點耐心,可能要洗個二、三次。
  • 煮滾一鍋水,加一匙鹽,南瓜籽放入煮10分鐘。據說這樣南瓜籽的外殼烤好後會比較酥。
  • 烤箱預熱325 F
  • 南瓜籽撈起,用紙巾或布擦乾。
  • 南瓜籽倒在烤盤上,淋上油,灑鹽調味。放入烤箱烤30分鐘或烤到喜歡的脆度即可,烤好時可以直接連殼吃。烤時每10分鐘要重新翻攪一下南瓜籽以免受熱不均或烤焦。

燉奶四季豆 Green bean casserole

Written Jan. 09, 2009

This is really a very very EASY and delicious dish. Yes, capitalized easy. All you need to do is to open 5 cans, mix all the ingredients together, and put the baking dish into the oven. How can anything be simpler than this? Also, this dish is tasty. Sounds like the best combination isn’t it? I am still learning US traditions, but I think Americans are supposed to eat some green beans during Thanksgiving?. So I think it might be a good idea to serve this during the holidays.

Ingredients:

  • 1 (10 3/4 oz) can CAMPBELL’S cream of mushroom soup
  • 3/4 cup milk
  • 1 1/3 cups FRENCH’S french fried onion (1 can of the 2.8 oz one)
  • 2 (14 1/2 oz) cans green beans, drained

Method:

  • Preheat the oven at 350 F
  • Mix soup and milk, and then add beans, 2/3 cup onions in a baking dish
  • Bake the dish for 30 min, and then stir
  • Top with the remaining 2/3 cup onions and bake 5 more minutes.

Stuffed roasted tomatoes, with pesto, quinoa and garlic

Written on Dec. 28, 2008

最近我在food network channel上發現一個大正妹廚師,Giada De Laurentiis,看她做菜非常的賞心悅目。她提供的食譜難度也剛好很適合我的程度(像Rachel Ray教的我就覺得太簡單了沒意思),雖然說是教Italian cuisine但菜式也又不會太油膩。這星期我正在煩惱要怎麼清掉冰箱裡的一大堆菜,正好看到她教一道stuffed tomato的料理 (Link),我自己變化一下做出了這道菜。結果還蠻不錯的。蕃茄烤了一下以後又甜又多汁,內容物有印地安麥QQ的口感跟麵包粉很crunchy的口感。



Ingredient:

  • beefsteak tomato
  • cooked quinoa
  • a tablespoon of pesto
  • shredded Parmigiano-Reggiano cheese
  • salt
  • pepper
  • 2 cloves of garlic, minced
  • olive oil
  • Japanese bread crumbs (panko)

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Gratin Dauphinois 法式奶油烤馬鈴薯

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北海道焗烤

Ingredients:

  • 味噌 1 Tbsp
  • 美乃滋 2 Tbsps
  • Chedder cheese slice 1
  • 黑胡椒
  • 馬鈴薯 1, 切小塊
  • 其他蔬菜(玉米粒、花椰菜、杏鮑菇、蘑菇…),切成適當大小

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烤蔬菜

bell pepper, mushroom, zucchini, cherry tomato, toss with olive oil, pepper, salt and some herb, bake for about 15 minutes.


蘆筍炒蘑菇

我討厭吃蘆筍,討厭到根本吞不下去,在嘴裡就反胃吐出來。這道菜是唯一的例外。秘訣在加了一點點麻油先烤過,蘆筍的怪味就全去掉嘍。這道菜的烹煮方式我覺得比較像歐美菜式的思維,所以放在西式菜式區裡。不過麻油好像是中式菜色的材料。恩…那只能說這是道無國界料理了。

Ingredients:

  • 綠蘆筍 asparagus
  • 蘑菇 mushroom
  • 橄欖油 olive oil
  • 麻油 sesame oil
  • 黑胡椒 pepper

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