Nasi Lemak using Brown Basmathi Rice

3 cups    Brown Basmathi Rice

6 cups   Water for soaking

1 can       Coconut Milk (13.5 fl. oz/ 400g) plus 3 can       Water

or 

5 1/4 cup  of Water + Coconut Milk mixture

1/2 tsp      Salt

1/2 inch    Fresh Ginger, pounded/grated/thinly sliced

2              Pandan leaves

2 pods     Cardamom

The night before: Soak Brown Basmathi Rice in at least 6 cups of water

The next day,

Add everything in the rice cooker, and cook.

Fettuccine Carrot

Ingredients:
4            Carrots
1 Tbsp   Fresh Parsley, chopped
1tsp       Garlic, chopped
1/2tsp    Crushed Red Pepper Flakes
2tbsp     Olive Oil
2Tbsp    Grated Asiago Cheese
Salt to taste

Direction:
1) Using vegetable peeler, peel the carrots into ribbons as much as possible.
2) To cook, place Olive Oil on a medium heat pan and sautee garlic and crushed red pepper flakes for couple of minutes.
3) Add parsley and carrots, and continue cooking until carrots are soft.
4) Add grated Asiago Cheese and salt to taste

Greek Lemon Chicken Soup (Avgolemono)

Adapted from Whole Foods Market

Ingredients:
6 cups      Homemade Chicken/Turkey Broth
1 cups      Shredded Chicken/Turkey
2 cups      Cooked Brown Rice
2 eggs      Eggs
1/4 cup    Lemon Juice (or juice from 1 lemon)
Herbs (1 Bay leaf or 1/4 tsp Herb de Provence)
Salt & Pepper

Methods:
1) Add Brown Rice and Herbs to Chicken Broth and bring to boil.
2) Let is simmer for 20 minutes
3) Add Shredded Chicken and simmer for 5 more minutes
4) Whisk eggs in a clean bowl
5) Add lemon to the eggs and whisk until blended.
6) Add a cup of soup to the egg mixture and keep whisking it
7) Add another cup of soup to the egg mixture and whisk the mixture
8) Turn the heat off and add egg mixture to the soup
9) Salt and pepper to taste, if needed

Link to original The Silver Linings Saga blogpost referring to this dish:

Four-Day Weekend Full of Cooking Shortcuts posted on 11/28/2010

Shrimp in Spicy Mango Sauce

Ingredients:
2 tbsp          olive oil
1 medium     onions, diced or sliced thinly
6 cloves       garlic, finely chopped
1 tbsp          Sambal Oelek (optional, or use very little, the dish is very spicy otherwise)
1 inch           ginger
1 stalk          lemon grass, dotted or cut in half
1 (28 oz) large can diced tomatoes
1/2 medium  lime 
1/2 cup        frozen peas
1/2 cup        frozen corn
1/2 packet (16 oz) medium raw shrimp (about 25 shrimp), deveined
1 medium    mango (diced)
Salt to taste
1 tbsp Agave nectar/Sugar (or to taste)

Method:
1) Heat olive oil on medium heat.
2) Sautee onion and garlic until fragrant.
3) Add ginger, diced tomatoes, Sambal Oelek, lemon grass, juice from half a lime, and Agave Nectar
4) Let it cook on medium heat for about 15 minutes
5) Add frozen peas, frozen corn, and mango. Let it cook for another 5 minutes or so until the frozen vegetable look cooked
6) Add shrimp and cook about 3-5 minutes until the shrimp turned pink, cook it for another minute or so to ensure the shrimp is fully cooked. To be fully sure, take one of the shrimp and eat it.
7) Add salt to taste, and serve on top of steamed tofu or any grains.

Link to original The Silver Linings Saga blogpost referring to this dish:
Shrimp in Spicy Mango Sauce posted on 5/24/2010

Naked Ravioli (Malfatti)

Ingredients:
1 tub(16 oz)  Ricotta Cheese
1 (10 oz)       Frozen Spinach
2                   Eggs
1/2 cup         Quick Cooking Oats
1/4 cup         Wheat Bran
1/4 cup         Fresh Mozzarella, cubed into tiny pieces
1/2 tbsp        Crushed Red Pepper Flakes
Salt & Pepper to taste

Method:

*Bring water to boil, while waiting for water to boil proceed with the follwing
1) Place Ricotta Cheese on a cheese cloth squeeze as much water as possible.
2) Transfer ricotta cheese to a big bowl, and mix it with the two eggs
3) Thaw frozen spinach (4 minutes in microwave on high), let it cool a little bit
4) Transfer frozen spinach to cheese cloth, and squeeze as much water as possible
5) Add spinach to the ricotta cheese mixture
6) Add Quick Cooking Oats, Wheat Bran, and Fresh Mozzarella, salt & pepper to the spinach & ricotta cheese mixture. Blends everything well.
7) Shape the mixture into balls (Freeze any leftover balls. They can be cooked the same way as the fresh ones, just a little longer The frozen ones didn't hold their shapes when boiled :-(
8) Once the water is boiling, add the balls into the water.
9) They are ready once they are floating; remove and serve with pasta sauce immediately

Link to original The Silver Linings Saga blogpost refering to this dish:

• Naked! posted on 4/22/2010

Simple Poached Salmon with Simple Tomato Vegetable Sauce

Poached Salmon
Ingredients:
2     Salmon Fillet
1/2  Lemon
10   Peppercorn, cracked
Water
Sprinkle of dried Herb de Provence or French Herbs
Salt to taste

Method:

1. Place water 3/4 full in a large skillet.
2. Add lemon, cracked peppercorn, Herb de Provence, and salt to water
3. Bring water to boil.
4. Slide salmon fillets into poaching liquid and bring the heat down to slow boil
5. Cook until the flesh is firm (turn it once during cooking if the poaching liquid doesn't cover the whole fillet)

Simple Vegetable Tomato Vegetable Sauce
Ingredients:
1 Tbsp  Olive Oil
1 Medium Onion, thinly sliced or cubed
3 Cloves Garlic, crushed, thinly sliced, or finely chopped
1/2 tsp    Crushed Red Pepper
1 Can     Diced Tomato
1/2cup    Frozen Peas
1/2cup    Frozen Corn
4 sprigs   Parsley, chopped
Sprinkle of dried Herb de Provence or French Herbs

Salt to taste

Method:

1. Heat skillet to medium high
2. Pour olive oil on the skillet and sautee onion, garlic, and crushed red pepper in olive oil until fragrant
3. Add diced tomato, frozen peas, and frozen corn
4. Stir the vegetable from time to time
5. Once the frozen vegetables are cooked through, add parsley, Herb de Provence, and salt
6. Cook for another couple of minutes before serving

Link to original The Silver Linings Saga blogpost refering to this dish:

• Weeknight Dinner: Jim Lahey's No-Knead Stirato (Italian baguette) and Poached Salmon posted on 4/19/2010

Roll-Up Spinach Lasagna

Ingredients:
10 sheet         Lasagna Sheet (or as needed)
1 (15oz) tub   Ricotta Cheese
1 large           Egg
1(10oz) pack Frozen Spinach
1/2cup           Shredded Mozzarella Cheese (or as needed for filling)
1/2cup           Shredded Mozzarella Cheese (or as needed for topping)
2 cups           Pasta Sauce/Tomato Sauce (or as needed)

Optional add-ins:
Chopped Parsley
Chopped Basil
Dried Herbs
Red Pepper Flakes
Horseradish
Salt to taste

Methods:
Preheat oven to 400 degrees
1)Boil water with some salt in a large pot
2) Add lasagna sheet once the water is boiled
3) Stir lasagna sheets to make sure they don't stick and Cook for 8 minutes
4) Drain Lasagna sheet

5) Unwrap the frozen spinach and place it on a microwavable dish
6) Defrost the spinach by cooking it on High for 3-4 minutes
7) Cool the spinach for awhile and drain the spinach by squeezing it

8) Mix ricotta cheese and egg until well-blended
9) Mix Spinach and 1/2 cup of Shredded Mozzarella cheese into the ricotta cheese mixture

10) Spread a layer of pasta sauce in the bottom of oven-proof casserolle dish
11) Spread cheese mixture on lasagna sheet. Roll up the lasagna sheet and place in the casserolle dish.
12) Repeat previous step until all of lasagna sheets are used
13) Cover the lasagna with pasta sauce
14) Sprinkle the remaining Mozzarella cheese on top
15) Bake covered for 50 minutes or 30 minutes uncovered

Link to original The Silver Linings Saga blogpost refering to this dish:

•  Comfort Food posted on 3/22/2010