Vitamix Winter Squash Soup 南瓜濃湯

It’s the pumpkin and upcoming holiday season!!!!! One of my favorite food is all kinds of pumpkin and squash dishes.

If you have pre-made chicken stock from the freezer, this dish would be super easy to make with breathtaking looks and great tastes. Continue reading Vitamix Winter Squash Soup 南瓜濃湯

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Vitamix Creamy Mushroom Soup 蘑菇奶油濃湯

The fresh mushroom cream soup has a really creamy, mushroomy flavor, but with a very light, fluffy texture. I can never go back to canned cream mushroom soup after I tried this.

The golden onion and homemade chicken stock also add another layer of taste. All fresh and real ingredients!! No MSG, No preservatives!!

Continue reading Vitamix Creamy Mushroom Soup 蘑菇奶油濃湯

Home made Shabu Shabu and Sichuan pepper hot pot 溫暖麻辣鴛鴦鍋

One of the best thing in winter is to stay at home having hot pot Shabu Shabu with families and friends. I got this new two-sided hot pot and a portable gas stove from the Asian super market. Can’t wait to try it out at home. 🙂

In Taiwan, having a hot pot is so common and is really popular during winter time. The base soup can have many varieties. One of the most popular is the Sichuan pepper hot pot and the basic plain stock. Not only the base, you can also boil all kinds of different ingredients into the pot from meat, seafood, vegetables, mushrooms, tofu, or all kinds of fish or meat balls.

Continue reading Home made Shabu Shabu and Sichuan pepper hot pot 溫暖麻辣鴛鴦鍋

Japanese Mackerel Meal Set and Basic Miso Soup 薄鹽鯖魚定食與基礎日式味噌湯

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As the weather become warmer, J and I started to plan getting rid of the couple pounds we still carry since our holiday and winter fest. However, I would never sacrifice the taste and enjoyable meal experience to fight with my weight. Here is one completely healthy Japanese pan fried Mackerel meal set with Japanese style salad, sesame sauce okra and eggplants. miso soup, and rice. Not only the whole meal contains minimum amount of oil, but it is very tasty and filling. Not to mention good looking when you place them all on table.

Continue reading Japanese Mackerel Meal Set and Basic Miso Soup 薄鹽鯖魚定食與基礎日式味噌湯

Pressure Cooker Red Bean Dessert Soup with Sesame Sweet Rice Balls 紫米芝麻湯圓紅豆湯

The red bean dessert soup is one of the common traditional street vender desserts in Taiwan during the winter time. The warm, sweet, creamy red bean soup can warm up your stomach and makes me feel happy. It can be the base to other dessert ingredients made from sweet potatoes or sticky rice balls.

The ingredients for the red bean soup is really simple: Red beans, water, and sugar (preferably raw or brown sugar.) Most of the people have the impression of beans being really hard to cook through or it requires a very long time to cook. However, with my pressure cooker, it only took me 20 mins (about 30 mins total) to cook and all of the beans are soft and creamy.  Continue reading Pressure Cooker Red Bean Dessert Soup with Sesame Sweet Rice Balls 紫米芝麻湯圓紅豆湯

Pressure Cooker- Vietnamese Pho 100% MSG Free 壓力鍋越南河粉,不用高湯粉也有更健康的好味道

After trying so many Pho restaurants, I found the broth all tastes kind of similar and they definitely all have MSG or similar artificial flavor products in the soup. It starts bothering me after a while that they all taste similar because these broth noodle soups should taste slightly different between different recipes or restaurants such as Japanese ramen or beef noodle soups. Even when I made my own beef noodle soups, it would taste a little different each time based on the ingredients or ratio difference. The more I tried and thought about it, the more concerns I had for these Pho being “fake” soup.

Since then, I started to try making my own Pho broth. Before I bought the pressure cooker, I tried once to slow cook the broth on regular stove for more than 4 hours. However, I used beef neck bones and didn’t add any meat into the soup so the broth tasted a little bland. So for this time, I used beef leg bones which contains more fat and marrow plus the beef flank chunks. I cooked the stock in my pressure cooker for about 1.5 hour. It turns out really rich and flavorful. There will be lots of fat on top of the broth once you finished cooking. No worries, just scoop out the fat as much as you want. It would be much easier if you cool the broth in the fridge overnight and just pick up the solid fat the next day.

I love my pressure cooker!! It saves so much time and energy in the kitchen and so simple to use.
Continue reading Pressure Cooker- Vietnamese Pho 100% MSG Free 壓力鍋越南河粉,不用高湯粉也有更健康的好味道

Spinach rolls, the healthy low carb diet 清爽健康的開胃菜,胡麻/ 蒜蓉菠菜卷

This is one of J’s favorite dishes. It’s so simple and easy to prepare, but with incredible taste. Quoted from him: I could just inhale a whole pack of spinach like this!! 🙂

Just to bare in mind the spinach would shrink rapidly after you boil them and especially after you squeeze out the water. I used one whole bag of spinach (about 10-12 heads) and turned out to be the small plate I shown in the picture (about 3 rolls.) I normally serve this cold as an appetizer or side dish. Therefore, you can prepare it ahead of time while you cook other dishes without worrying the dish turns cold.

Best of all, it contains minimum amount of oil and is really healthy for your diet. It tastes really refreshing but flavorful. Works really well with all kinds of main dishes. Continue reading Spinach rolls, the healthy low carb diet 清爽健康的開胃菜,胡麻/ 蒜蓉菠菜卷