Leo made butternut squash soup from scratch for the first time. The accompanying dishes of mushroom sandwiches and pesto pasta with veggies were a success too!
For the every day cook at home
The husband has finally joined me and moved to Singapore. Hurray!
I work full and over time being fully consumed by my job. He’s been the support system that I need and the experiments with food have moved over to him, for now!
All his creations, thus far, have been successful. Each meal makes me so happy. It’s so interesting how, back in Vancouver, I was the cook and the one that could whip up a meal effortlessly and he usually had trouble with creating. Since he’s been in Singapore, it has become so natural for him and we’re not completely sure why but we’re glad it has happened.
My favorite so far has been Yoghurt Rice. It includes radish, green beans and apple cider vinegar.
I will get him to post the recipe soon or you can try this Food Network recipe and swap ingredients as you please.
For the last year or so, I’ve really been enjoying lotus root. I wasn’t strongly introduced to this ingredient when I was younger, or perhaps I ignored it not knowing the goodness that it is.
Since I’m so fond of it now, I have been meaning to try it out for myself in the kitchen. That made me realize, I have no idea what lotus root looks like, whole. So, how do I pick it out at the market? Add to that, how do I explain what I’m looking for to Singaporeans at the market that speak broken English or no English at all sometimes? I de-prioritized the need to cook with lotus root as a result. Yes, I do realize that I could have just looked up a picture of it, but my brain just did not go that way for some reason, it opted for de-prioritizing.
Then, I was visiting one of my usual wet market vendors today and alas, a half cut lotus root. I could see the inside and identified it easily. Hurrah!
I asked the vendor to cut me about 2 inches and I went home and successfully made two dishes. One noodle soup with lotus root, mushrooms, carrot and eggplant for lunch. Then for dinner (pictured below), a fried dry noodle dish version with preserved veg to add a pack of flavour. To round out my meal, I had made fish congee as well.
All I did with the lotus root was lightly skillet fry it with ginger slices and sesame oil.
I haven’t been cooking as frequently as normal since the volume of work at my job has been so high and hasn’t left me much time. The success I had with lotus root today almost made up for it, almost!
I don’t know if it gets much easier than this.
I went to the wet market across the street from my condo in the Toa Payoh area, in Singapore.
The wet market is exactly that, the floor is wet because you’re surrounded by stalls of fresh fresh produce, seafood and meat in an open market area. They have buckets and hoses everywhere to keep the outdoor floors clean.
Here is where I picked up a small piece of salmon. I went home, sprinkled fine salt and fresh ground pepper. I know it’s fresh, because I grind it myself!
Then I push it into the oven, and about 20 min. later, out comes a deliciously moist piece of salmon.
I randomly throw together penne, pesto, salsa and bocconcini cheese together to serve with the salmon.
I love it when cooking is easy.
Over and out,
Yes, what an awesome concept from the creator of 101 Cookbooks.
My version of chickpea hot pot was inspired by this post.
Chickpea Hot Pot by 101 Cookbooks
I put my own spin on it with what I had available. I’ve lately been on a mission to use apple cider vinegar in my cooking, and this was another chance to do that.
The ingredients I put into the hotpot:
- chopped onions
- chickpeas (in water)
- water brought to a boil
- australian spinach
- organic bhutan mushrooms
- splashes of apple cider vinegar
It proved to be a bowl of comfort that I will make regularly now. Hurrah!
I haven’t met a person that doesn’t like pesto, yet.
I’m guilty of loving pesto, a bit too much. I was lucky enough to have friends and family who would bring me homemade pesto back in Vancouver. Not so lucky in Singapore now.
However, I have found some great organic grocery stores that supply some decently fresh and tasty basil pesto. I mixed that together with spaghetti noodles and some fresh chopped tomatoes. It seemed almost too easy for such a yummy dish!
Taa daa, pesto pasta!
I’ve seen this made in some restaurants, mostly veg/vegan type of restaurants. It is a simple soup, and it makes me happy.
I boil water, I toss in a few slices of ginger, chopped carrot, white radish, melon. All with the skin still on.
I let it boil and then simmer for about 45 min. Presto.
Simple soup and simply vegetarian.