What is your true definition of a good Monday? For me, it started on a Sunday when I do not have to prepare something fancy for Monday’s breakfast and lunch. Ow yeah, I always tell Frederick that ‘my kitchen’ closed early on Sundays and occasionally closed during weekends, especially long weekends. So, he gets the idea that Monday means nice, easy, and healthy lunch. Healthy? For sure! Especially after pigging out on weekends. So today let me share a quick, easy, healthy, and yet filling salad recipe.
Healthy in a Jar: Avocado, Corn Salad
- 1 avocado, pitted and cubed
- 1/2-1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/2-1 cup cucumber
- 3 tbs olive oil
- 1 tsp grated lemon zest
- 1 tbs lemon juice
- 3/4 tsp salt
- 1 tbs chopped parsley
- Combine all ingredients together and enjoy.
Happy Monday! I hope you all have recovered from turkey attack last week. I didn’t mean to be away from blogging all week, but unconsciously did it and I felt so refreshed. Well, I always look forward to Thanksgiving (and Christmas) – fun, food, family, and of course, long weekend! We started the celebration on Wednesday with Frederick’s side and the party did not stop until Saturday. I also got a chance to meet a close friend from Seattle, aside from a wonderful weekend.
Now that we’re back to normal schedule, minus the holidays shopping and Christmas songs, everything seems to be back in order. Getting up early, breakfast time, and rushing to work. So to make it fun and exciting, here’s a quick breakfast item.
I love using bagel thin because they’re lighter, taste very good, and also serve as a great alternative to bread in general for sandwiches. And if you think you can’t have pizza for breakfast, then this one is for you because you can serve bagel thin with almost anything you like.
Chorizo Pizza Bagel
- 2 whole wheat bagel thin, split
- 1 small tomato, seeded and diced
- 1 tsp olive oil
- 1 tbs chorizo
- 1 tbs chopped onion
- ¼ cup shredded mozzarella cheese
- 1 tbs chopped fresh basil
- Preheat the oven to 350°F and line a small baking sheet.
- Place the bagel halves cut-side up on the baking sheet. Top each with tomato and drizzle with olive oil.
- Add onion on top, chorizo, sprinkle half of the the basil, then top with the mozzarella.
- Bake for 7 minutes, or until the cheese is melted and beginning to brown. Sprinkle with the rest of basil.
It seems like yesterday when it happened. Chaos. Disaster. Panic. It was 1997 when the worst flood hit us, our family. The flood inundated about 70 percent of the city, killed at least 57 people and sent about 450,000 fleeing their homes. For me who was still in school, it was holidays. Fortunately, we resided in the suburb; hence we did not have to worry, other than we’re trapped and had to stay home. But to some, especially my relatives who lived 3 miles away, it was a chaotic moment. No power, no water, and no internet.
This week, we’re putting our heads together to show our support to those affected by Hurricane Sandy. It’s one of our ways to reach out and share through a tough time, saying they are not forgotten and we’re thinking of them. We bake, we cook and we do the best we can to comfort, be it with food, words or deeds and most times, with all three. So, today I’m virtually serving up my favorite comfort foods, fresh and easy to friends in need.
Baked Salmon with Cucumber Salad
- 1 tbs honey
- 2 tsp light soy sauce
- 4-5 oz. skinless center-cut salmon fillet
- Sea salt
- 1 tsp sesame oil
- ½ tsp corn starch
- 1 cup cherry tomatoes, halved
- 1½ cup fresh corn kernels (from 3 ears corn)
- 1 chopped cucumber
- ½ cup chopped parsley
- 3 tbs olive oil
- 1 tsp grated lemon zest
- 1 tbs lemon juice
- ¾ tsp salt
- For baked salmon: Preheat the oven to 400F.
- Mix the honey, soy sauce, corn starch in a pot over low heat and let is simmer for 1 minute.
- Rub the fish fillet all over with sesame oil and season lightly with salt. Bake for 5 minutes, remove and brush with honey-soy sauce marinade.
- Return the fish to the oven and continue baking for about 7-10 minutes.
- For cucumber salad: Heat 1 tbs olive oil in a large skillet over medium high heat. Add the corn and cook, stirring occasionally until it begins to char, about 2 minutes.
- Add the tomatoes and cook until they just begin to wilt, about 2 mins. Transfer to a bowl, add cucumber and remaining ingredients. Let stand for 10 mins in the fridge before serving.
Don’t forget to check out what the other #SundaySupper foodies are bringing to the table this week to lend a helping hand!
Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
This Sunday Supper is dedicated to help those impacted by Hurricane Sandy. Hurricane Sandy has brought unthinkable devastation to parts of our Garden State, destroying homes, businesses and some of New Jersey’s most identifiable icons. The Governor have organized this relief fund to aide, comfort, and rebuild New Jersey. The images and stories of the damage are heartbreaking. In the aftermath, we urge you to support our friends, neighbors and communities impacted by the storm. They need our help and need it quickly. Thank you for your generosity. We are strong and resilient. We are proud New Jerseyans. —First Lady Mary Pat Christie
Here are the 2 organizations:
Sandy NJ Relief Fund ~ https://sandynjrelieffund.org/index.html
Hope Force ~ http://www.hopeforce.org/
By the time this post is up, I’ll be on a jet plane for a business trip in LA. It’s been 6 months since we moved to SF and 4 months since my last visit there. Frederick has been dying to move back to LA, or at least visit there for a short vacation. Sad to say, his job is more demanding than mine and there’s no reason for him to travel there. I’m actually the opposite, I don’t miss living in LA, other than K-Town, lol.
As usual, I tend to clean up my fridge before I leave home for too long. Wait, is three days consider too long? I guess so coz I don’t like coming home to spoiled rotten veggies and this is actually a perfect time to ‘clean-up-the-fridge’. Not only that, do you know that today is National Pasta Day? I love having pasta for breakfast, lunch, or dinner – for salad, entree, or side dish. I don’t think I’ve ever seen pasta for dessert. Hmmm…maybe one day. Anyways, pasta is one of the world’s most favorite foods and there are over 600 shapes of pasta. Amazing, isn’t it?
Pasta’s origins are ancient. Contrary to popular belief however, Marco Polo did not discover pasta in Asia and bring it to Italy. In fact, in 1279 a.d., a will drafted by Ponzio Bastone was found bequething a storage bin of macceroni when Marco Polo was still in the Far East. Early Romans used a very simple flour and water dough. Pasta is the Italian word for dough. Thomas Jefferson introduced pasta to the Americas after first tasting it in Naples, Italy. He was the American Ambassador to France at the time. In 1789, he brought the first pasta machine, along with crates of macaroni, back to the United States. Pasta became a common North American food in the late 19th century with the surge in Italian immigration. Well, that’s enough history lesson of today, and now it’s recipe time, but you can check here
for more info on pasta. Now, to reward myself, I decided to add fried runny egg and avocado. I always think these two are buddies that almost go well in almost every meal.
Spam Pasta Salad
- 1½ cups spam, cubed
- 1½ cups penne or your favorite pasta
- 3 cloves garlic, minced
- ½ cup onion, diced
- ½ cup corn kernels, thawed
- ½ – 1 tsp sea salt + more if needed
- 1 tbs salt
- Dash of paprika
- 1 tbs basil, thinly sliced
- ½ tbs olive oil
- 1 egg
- 2 tbs avocado, cubed
- 1/2 cup cherry/ grape tomatoes
- Fill a large pot about 2/3 of the way with water and add 1 tbs salt over high heat. When water starts to boil, turn down the stove and add the pasta, then stir with a long serving spoon. Don’t let them stick to the bottom.
- Check the package for suggested cooking time. After 8-10 mins, try a piece of pasta and bite it. If it’s too hard to bite, it needs to cook a little longer. The pasta is ready when it’s cooked all the way through and still firm, and that’s referred to as al dente in Italian. Using a strainer, set the pasta aside and reserve the pasta water. Shake out the excess water.
- Preheat a pan over medium heat, and add the spam. Let is cook until golden brown for about 1-2 minutes. Set aside.
- In a same pan, add the oil over medium-high heat (you can omit this step if the pan has enough oil from the spam). Add garlic and onion and cook for about 3 minutes. Add the spam back to the pan, then add corn. Mix it together for about 1 minute.
- Add the pasta to the pan, then add sea salt, paprika, basil. Try not adding too much salt since the pasta is salty enough. Set aside.
- Fried Runny Egg: Add oil in the frying pan over high heat – just enough to coat the pan. Break the egg gently and immediately lower the heat to low. Baste the oil over the top of the egg and cook until the white is firm and the yolk is thick but not firm. You can check the consistency by shaking the pan gently and observing how the egg jiggles. Remove from the heat and gently place the fried egg over pasta.
- To serve: add cherry tomatoes, avocado, and fried runny egg over pasta.
The Urban Mrs http://theurbanmrs.com/
Confession - I always fall for sea salt, any kind of sea salt. I have sea salt for cooking, baking, or even drinks, but mostly on sweets because I always think sweets and savory make a perfect duet. Just like Ross & Rachel on Friends, or Joey and Pacey on Dawson’s Creek, or Doug and Carol on ER, or Meredith and Derek on Grey’s Anatomy, or…ok, I better stop here or the list won’t stop.
Few weeks ago, a fellow blogger, Stephanie, shared about her trip to Canadian National Exhibition where she tried NutellaBBLT for the first time. Curious, I googled what’s all about. Turned out, Nutella BBLT is quiet famous there. It was Bacon Nation who created the menu and I went insane because of this. Literally! I remembered it was weekdays when I read about this and I couldn’t wait for weekend to come so I could spend more time in the kitchen making this.
So that weekend, I decided to make it happen and I was swoon. Who would have thought adding nutella to it? It was so brilliant that I craved for more last weekend. But this time, I just prepped it on the table without telling Frederick the secret ingredients. Now, Frederick is the kind of guy who prefers something ‘normal’ when it comes to food. So, I was quite surprised to find the fact that he loves it! In fact, I didn’t ask for his opinions, and he suddenly said, “it’s so good!”.
Just to make breakfast more fun, I also made pear and choco sea salt sandwich. I got this choco sea salt when we went to Portland. Choco sea salt is smoked sea salt, blended with dark chocolate to create a rich and versatile seasoning. It really gives a savory twist to any desserts. So, enjoy!
Serves: 1 of each
- 4 slices bread – white or wheat
- 4 slices of bacon
- 2 leaves iceberg lettuce, fresh and torn
- 2-4 slices of tomato
- 1/2 pear, thinly sliced
- Chocolate sea salt
1. Line a rimmed baking sheet with aluminum foil, arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes
2.Toast the bread
3. Spread the nutella on each slice of toasted bread
4. Arrange 2 slices of bacon, lettuce, tomato, and top with another layer of bacon
5. Bring the two pieces together to make a sandwich and enjoy!
For Pear Choco Sea Salt:
- Spread the nutella on each slice of toasted bread
- Arrange pear on one side of the bread
- Sprinkle chocolate sea salt
- Bring the two pieces together to make a sandwich and enjoy!