Here's how garlicky this pasta is: you'll need 12 cloves of garlic. Big, fat, 12 cloves of garlic.
This particular pasta sauce recipe is extremely smooth, almost like a garlicky, slightly spicy tomato puree smothering some pasta. You can easily make double batches, and freeze them (it almost seems like most of the recipes in here are freezable ones these days, but that's how I roll). What I like about this arabiatta recipe is that it elevates the basic pomodoro you're used to, with hints of fragrant fennel seeds, specks of garlic in the sauce, and a hint of chili flakes. You can use any pasta you like, but I find that rigatoni or penne works best, as the smooth sauce fills in the pasta holes really well. This one is definitely a pasta recipe to place in your repertoire of "I'm lazy but I still want a nice, warm dinner" category. This recipe makes 2 bowls of pasta. What You Need: 12 cloves of garlic, peeled 1 can of whole tomatoes 1 tsp fennel seeds 1/2 tsp chili flakes 1 small handful fresh basil, chopped Dried rigatoni/penne pasta What You Do: 1. In a large pot filled with salted water, bring to boil. Add in pasta and cook according to packet instructions (about 5-7 mins). 2. In a large pan, add 3 tbsp extra virgil olive oil. Add the whole garlic. Start the heat on low. Slowly cooked the garlic until they become yellow (don't let them burn!). 3. Remove the garlic into a food processor. Add the canned tomatoes, fennel, and chili flakes. Whiz until smooth. 4. In the same pan with the olive oil, add this processed puree mixture. Season with salt and pepper, add the basil. Cook under low fire for about 15 mins. 5. When the pasta is cooked, remove to plate, and scoop over the sauce. Finish with some shavings of parmesan, if you like. 6. If you intend to Instagram this plate, it looks better if the pasta is mixed with the sauce first. Pesto, otherwise known as the green thing you smother your pasta in, and has a woody, nutty taste, is a staple in Italian cuisine. You probably get them in jars at the fancy grocery store, or say stuff like "Ohhh I had them when I was in Rome with my now ex-husband!"
Well, guess what. You can make perfectly decent, fresh pesto at home, right here, in your (my) humid, SE Asian apartment. It takes 5 minutes, and tastes 5 times better than the ones in the jar at the Italian food section. You can even freeze them for future use. The traditional recipe uses pine nuts, and pine nuts are basically so freaking expensive here, and no one should be paying that much for some nuts. No one. So for this recipe, I'm recommending a much cheaper substitute - whole almonds. Once you have yourself a batch of fresh pesto, the possibilities are endless. Endless. Spread them onto your grilled cheese sandwiches. Toss some warm pasta with them. Slather a piece of roast chicken with them and think of yourself as Martha Stewart. Roast a pile of vegetables and toss them in the pesto, and you've got yourself an elevated roast veg tray. What You Need: 100 grams fresh basil 1 clove garlic, peeled 1 handful almonds, roasted or not roasted 1 tbsp. lemon juice 3 tbsp. extra virgin olive oil 1/2 tsp salt 2 tbsp grated parmesan What You Do: 1. There is only one step here, to be honest. Dump all that stuff in your food processor, and blitz until smooth. If it's still chunky, add a small dash of water to get it going. 2. Store in a small jar, in the fridge, or freezer. In the fridge, it keeps until 4-5 days. I hate it when I buy asparagus, and the next thing I know I could only use half of it, because the lower half isn't tender enough to grill or eat right away. It's wasteful, and let's not mention how much asparagus cost in this side of the world.
The basic idea of making soups stemmed from the need to use knobs and ends of produce lying around the house. Back in the day, soups are the solution to not waste anything - slow cooking something in a broth has the ability to soften and tenderize almost everything. So why not include asparagus ends? I love this broccoli and asparagus soup because it's easy to make, consists of 3 out of my 5 daily veggie requirement, and I can make a large batch to freeze. I am, in fact, a self-proclaimed frozen-soup-and-pasta-sauce lady. You don't want to make it vegan, you can use chicken stock instead of vegetable stock, and add a splash of cream at the end, too. What You Need: 3 large celery sticks, roughly chopped 1 onion, chopped 1 tsp garlic powder 3 springs of thyme leaves (dried will also be ok) 1 tsp cracked black pepper 200 grams asparagus, chopped (I always use the starchier ends!) 200 grams broccoli, cut into small florets 1 litre vegetable stock (you can use chicken stock too) What You Do: 1. In a large, heavy bottomed pot, heat 2 tbsp olive oil with medium heat. Add the celery and onion with a pinch of salt, and cook until transluscent. 2. Add garlic powder, black pepper and thyme, and stir until fragrant. Add the asparagus and cook for 2 mins. Add broccoli, and cook for another 3 mins. 3. Add the vegetable stock and bring to boil. Once it boils, lower the heat and simmer for 10 mins. Then set aside to cool. 4. Once it has cooled anough for you to manage, pour it into a blender (maybe in batches, if you dont want splutter), and whizz until smooth. 5. To serve, it's great just as is, or you can add some croutons, another drizzle of extra virgin olive oil and some cracked black pepper on top. 6. If you plan to freeze some, it can last up to a month in the freezer. Oh the soup life.
Soups are great for when the nights are rainy, when the day has been shite and you need a hug-in-a-bowl, when you're not feeling well, or when you'r trying to lose a few pounds. Soups are soothing in general, but what makes this minestrone a winner is that it's a whole meal on its own, so you can make it in a large singular pot and you've got a whole meal sorted out. It's filled with vegetables and beans for protein, and if you make extra, you can freeze them in batches, and use them later to drench chicken meatballs in, or even add a handful of pasta as you reheat it. When you make a recipe as simple as soup, the key is to rely on the spices and herbs for depth of flavor. This is especially important when making vegetarian meals, since you no longer have the factor of animal fat for taste. Here's a recipe that I've used plenty of times, and the beauty of this is that you can feel free to add any extra sturdy vegetables you've got stashed in your fridge that needs using. What You Need: Olive oil Small pinch fennel seeds Small pinch coriander seeds Small pinch mustard seeds Small pinch of dried herbs you have on hand like thyme, rosemary or oregano 1 tsp garlic powder 1 tsp crushed black pepper 1 carrot, peeled and roughly chopped 2 celery sticks, roughly sliced 1 whole white onion, roughly chopped 2 cans whole peeled tomatoes 1 cube vegetable stock 1 can butter beans Optional - kale, or sugarnap peas, or chopped capsicum What You Do: 1. In a large heavy-bottomed pot (so that stuff don't burn too quickly), heat about 3 tbsp of olive oil with low heat. Add the fennel seeds, mustard seeds and coriander seeds as the oil begins to get hot. Listen up for the sizzle. 2. Add the chopped carrots, onions,celery, crushed pepper and garlic powder. Cook them low and slow until they soften, and make sure they don't burn. This will be the base for the soup, giving the entire dish natural sweetness and texture. 3. After about 3-5 mins, add the canned tomatoes. Crush them with the back of your wooden spoon. Refill a can with water and add to the soup. Throw in the vegetable cube too, making sure it is well dissolved. 4. Cook until it comes to the boil, then taste. Add and adjust with salt to your liking. 5. Drain the butter beans and add to the soup. Simmer over low heat for at least 20 mins, or until everything is all mixed and cooked together. 6. If you want to add some extra vegetables, do that in the final 5 mins. 7. To serve, ladle soup into bowls, and drizzle some olive oil. For extra pezzaz, you can also grate some parmesan cheese on top (you know what else go super great with this? Crumbled feta cheese). 8. For freezing - store in containers, and after you've reheated it, rejuvenate with a drizzle of olive oil, some crushed pepper, and a squeeze of lemon juice. Pad kra pow is a popular streetside dish from Thailand, commonly made with minced chicken, served with rice, and an egg. But made correctly, a vegetarian version of this can be just as fulfilling yet healthier. The trick? To use substantial vegetables, such as eggplants, mushrooms or even cubed tofu. But otherwise, feel free to use any type of vegetable that can stand a stir fry on high heat.
Why cous cous? Because it's the kind of dish I like to whip up for lunch, and when it comes to lunch I want things speedy, speedy, speedy. Cous cous only require a quick 10-minute steaming with hot water. Plus, it has lower calories and higher protein than brown rice. So it's a win for everyone! Before you begin to cook, get everything ready and in order, because the cooking takes a shorter time than you putting on your pants (don't lie, you're always lingering in the mornings), and you don't want to burn anything. This recipe makes 2 servings. What You Need: 3 cups eggplants, cut into 1-2 inch pieces 1 cup green beans, cut into 2 inch pieces 2 cups fresh shitake mushrooms, quartered 4 cloves garlic 5 birds eye chilis, or more if you like em spicy 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp fish sauce 1 tsp thick soy sauce 1/2 cup cous cous What You Do: 1. First, let's make the cous cous. The ratio is always equal amounts of hot boiling water to cous cous. Place the cous cous in a bowl, add 1/2 cup boiling water (use a kettle), and cover the bowl with a plate to let it steam. Get a grill, or a flat frying pan, smoking hot. Toss the eggplants in a liitle oil (1 tbsp), and grill them on high heat, until cooked through, and slightly charred. 2. Meanwhile, using a pestle and mortar, pound the garlic and bird's eye chilis 3. Get your wok on high heat. Add 1 tbsp oil, and sautee the garlic and chili paste until it's fragrant. 4. Add the green beans and mushrooms and stir fry until cooked. 5. Add the eggplants. Pour in the sauces. Add some water if you want a runnier sauce. 6. Fluff the cous cous up with a fork, serve them up on platters, and add the stir fry on top of by the side. 7. Behold, your 15 minute healthy, speedy lunch. Easy to make. Easy on the stomach (kimchi = natural probiotics). Also, if you're a fan of savoury breakfasts, this will give you the right amount of kick you need.
This recipe makes 1 serving. What You Need: 2 large eggs 3 tbsp kimchi, roughly chopped Some feta cheese What You Do: 1. Crack the eggs. I omit the salt because the feta cheese and kimchi are already salty. Beat them with a fork. 2. In a large flat pan, heat 1 tbsp olive oil. Add the roughly chopped kimchi, warming them up. 3. Push the kimchi to one half of the pan, and add the eggs gently. What you're trying to do is to create half side of the egg with kimchi, and the other half without. 4. Crumble the feta cheese around, and as the egg set, turn off the heat. Gently fold the the egg, kimchi side down. 5. Serve warm. Best complimented with a hot beverage. Another vegetarian recipe that's really not even a recipe - it's an assembly job. The key to 'assemblying' stuff to make one perfect food is to know how to marry things well into a perfect flavor combo, like this tomato, mushroom and olive tart. Once you get the hang of it, you can exchange and swap the toppings with whatever floats your boat; even some slice of cooked meat/chicken will be perfect.
This one is strictly vegetarian, though. Think meaty mushrooms, sweet caramelised tomatoes, salty olives and a burst of feta cheese here and there. I would highly recommend using caramelised onions as well, but if you're too lazy to care, it's okay. It will still be fabulous. This will make for perfect tea, or served with a large salad, a filling dinner. What You Need: 1 large square frozen puff pastry (I like the Pampas brand) 1 handful cherry tomatoes, halved 6-10 swiss brown mushrooms, sliced 5-6 black olives, pitted and sliced Some feta cheese Optional - caramelised onions (optional, but such a great addition), some beaten egg as eggwash, some sage or rosemary leaves What You Do: 1, Preheat oven at 180 degrees for 20 mins. 2. Lay your puff pastry in a baking tray lined with baking paper. Make sure the pastry is at room temperature. 3. In a large bowl, toss the tomatoes and mushrooms with salt, pepper, and olive oil. 4. You will put the toppings on the puff pastry, but make sure to leave a 1-inch border around it. If you have the caramelised onions, spread it out on top of the pastry first as a base. 5. Arrange the mushrooms and tomatoes on the pastry. Make sure they are evenly distributed. Make sure the tomatoes are cut-side up, so that the juices doesn't flow right onto the pastry and make everything soggy. 6. Sprinkle the sliced olives. Finish with a dash of cracked black pepper over it, and crumble the feta cheese on top of everything. If you have the sage/rosemary leaves, sprinkle on top. They will get nice and crispy. 7. Take a fork, and press the edges of the pastry to make nice lines and show that you're an effortless pro. If you have an egg, egg wash the edges, although sometimes I don't even bother. 8. Into the over for about 20 mins, or until the edges are golden and the mushrooms look cooked. 9. Slice and devour. Master this recipe, and you'll open a whole entire window of possibilities with hummus variations. You'll also start to wonder why you ever thought store-bought, mass-produced hummus was good. It shall also trigger other emotions, such as "why the heck do restaurants charge RM12 per serving for this thing?", because it's super cheap, and super healthy, to make your own.
What You Need: 1 can of chickpeas, or equal amount of chickpeas you soaked and boiled yourself 2 tbsp tahini 1 tsp cumin powder 1/2 tsp salt Juice of 1/3 lemon 1 small clove garlic 3 tbsp extra virgin olive oil 2 tbsp water What You Do: There is only a single instruction - dump all of them into a processor and blitz until it becomes a puree. Looks too thick? Add a splash of water. Adjust to your taste accordingly. Note: Keeps for 1 week in the fridge, longer if frozen. The first time I had proper, delicious kale salad was in Ubud, Bali. I've tried kale salads before, but loathed all of them - the dressing never seemed to match the sturdiness of kale, and the kale were so tough it felt like I could choke on them.
This particular kale salad not only solves that, but it also sent me to a borderline kale obsession. I love how the creamy, tangy tahini dressing compliments the slight bitterness of the kale, and because the vegetable is blanched and massaged, they're not too sturdy to consume at all. Add some chickpeas for some protein, and you've got a simple, healthy lunch for a sunny day. This recipe makes a plate of salad. What You Need Green kale 1 handful ready-to-eat chickpeas 2 tbsp tahini 1 tsp dijon mustard 2 tsp apple cider vinegar dash of salt 2 tbsp extra virgin olive oil What You Do 1. Boil some water in a pot big enough to submerge the kale in. Add a dash of salt. 2. Add the kale into the pot, for about 3-5 minutes, or until the leaves have softened but not mushy. At the last minute, add the chickpeas to warm through. 3. Drain the kale, leave to cool while you get on with the dressing. 4. In a bowl, whisk the tahini, mustard, vinegar and salt together. Slowly add the olive oil until you get a thick consistency (the watery kale will loosen this up more). Check for taste. 5. Back to the kale. Remove the big stems, and roughly chop the leaves into 1 inch pieces. It's a salad, y'all. It doesn't have to be precise. 6. Transfer kale into mixing bowl, add chickpeas, and drizzle in the dressing. Mix them with your hands. Massage the leaves. This will soften the leaves more, and ensure that it's really marinated with the dressing. 7. Transfer to a nice plate. Best enjoyed with a nice drink. You deserve it, cos you're eating a salad, for God's sake. In 2019, one of my personal goals was to find my favourite banana bread recipe. At this age, some people think, “it’s time to have kids”, “it’s time to shift careers” or even “it’s time to buy a second home”. But for me, it was time to find THE banana bread. I love me some banana bread, but finding my favourite recipe has been quite a journey. Over the entire year, I tried no less than 5 different recipes, and here is the end result - the recipe that ticked all the boxes I was looking for; not too sweet, less flour-y, and maintains its moistness even after a day.
Tip 1: The bananas need to be ripe as shit. Ripe. As. Shit. Like almost blackened. This way, you’ll use less sugar and get better caramelization of the natural sugars in bananas. Tip 2: Cover the cake with foil for the first 30 minutes of baking. This way, the top doesn’t dry up while making sure the cake is cooked through. What You Need: 2 cups all purpose flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 2 cups mashed bananas 115 gm unsalted butter 1/2 cup brown sugar 2 eggs 1/3 cup Greek yoghurt What You Do: 1. Pre-heat oven at 180 degrees. Grease your banana bread loaf pan. 2. Sift flour, baking soda, salt, and cinnamon. 3. In a mixer, beat butter and sugar for 4 minutes. 4. Add eggs. Then the yoghurt. Then the mashed bananas. 5. Stop the mixer. Add the dry ingredients. Mix everything, but don’t overmix it. It’s okay to have some lumps. 6. Transfer your batter into the loaf pan. Cover with foil. Bake for 30 minutes. 7. Take off the foil and bake for another 30 minutes, or until a toothpick comes out clear when you poke in the middle of it. 8. Eat warm, and if you feel deserving, eat with some butter too. |
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