Finally!! Summer is here!! This is one of my favourite recipes of fruit salad, we have made it a lot in our family in the past summers.
Feel free to add 1 or 2 more of your favourite fruits to make it to your liking or your families liking (I personally think that cantoloupe would be really good because I love the sweet flavour).
Nectarine-Mint Fruit Salad
2-3 nectarines (depending on size)
3 tablespoons-1/4 cup chopped mint (depending on your liking)
20 strawberries, hulled and quartered
1 baby watermelon or 1/2 regular sized watermelon, diced
1 generous bunch grapes, removed from stem and halved
1 mango (kind of hard but not too hard that it is sour),skinned and diced
Mix all ingredents together, chill. Enjoy! (it's THAT easy!)
Thursday, 11 July 2013
Thursday, 4 July 2013
currently snacking on…
Hi!!!! Finally a new blog post!! I'm super excited for this currently snacking on!!! Straight from Japan, let's enjoy Matcha Green Tea Kit Kat!!! I know, sounds super delish, I couldn't hold back when I heard that (so, I'm sorry if your mouth is watering right now or if I'm making you jelly 😉) !! Anyways, SUPER DELISH X100!! Ok. It's delicious. Sorry if you have been waiting for a blog post. But don't worry, I'll be off school soon and I will do more in the summer. Sorry again and I will talk to you later, bye!!!
Monday, 22 April 2013
Monday ***Asian-inspired Quinoa Salad
Today I made a quinoa salad with soy-sesame dressing and sautéed tofu and kale. I made a big batch so I could either have it as a snack or take it another day this week for lunch.
Asian-inspired Quinoa Salad
Dressing:
1/2 teaspoon sugar
2 teaspoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/4 cup canola oil
3 teaspoons toasted sesame seeds
2 tablespoons pickled ginger (like sushi ginger. It can easily be found in Japanese grocery markets or you can just use leftover ginger from eating sushi, like I did)
Quinoa:
2 cups quinoa
4 cups water
1 teaspoon garam masala (optional, I like the taste although it doesn't really match the Asian theme)
1/2 block firm tofu
4 ribs/leaves kale
Put the quinoa in a large saucepan over high heat. Stir until fragrant it will smell slightly nutty. Add salt and pepper. Add water and garam masala if using. Stir and bring to a boil lower the heat to low. Cover and leave for 15 min. While the quinoa is cooking make the dressing. Mix the 2 oils in a measuring cup. Set aside. In a small mixing bowl, whisk the soy and sugar until sugar has dissolved. Whisk in rice vinegar and add oils slowly in a stream. Mix in sesame seeds and finely chop ginger and mix. Keep in the refrigerator while you prepare the tofu sauté. Dice tofu in 1/2 inch cubes. Heat 1 tablespoon of olive oil in medium sautépan. Add tofu until light golden brown. Rip the kale into bite sized pieces into the tofu. Let wilt. Add in to the quinoa if finished. If your quinoa isn't done, wait until the quinoa is done then add the kale and tofu. Turn off heat and add the dressing. Serve hot or cold as a salad.
Asian-inspired Quinoa Salad
Dressing:
1/2 teaspoon sugar
2 teaspoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/4 cup canola oil
3 teaspoons toasted sesame seeds
2 tablespoons pickled ginger (like sushi ginger. It can easily be found in Japanese grocery markets or you can just use leftover ginger from eating sushi, like I did)
Quinoa:
2 cups quinoa
4 cups water
1 teaspoon garam masala (optional, I like the taste although it doesn't really match the Asian theme)
1/2 block firm tofu
4 ribs/leaves kale
Put the quinoa in a large saucepan over high heat. Stir until fragrant it will smell slightly nutty. Add salt and pepper. Add water and garam masala if using. Stir and bring to a boil lower the heat to low. Cover and leave for 15 min. While the quinoa is cooking make the dressing. Mix the 2 oils in a measuring cup. Set aside. In a small mixing bowl, whisk the soy and sugar until sugar has dissolved. Whisk in rice vinegar and add oils slowly in a stream. Mix in sesame seeds and finely chop ginger and mix. Keep in the refrigerator while you prepare the tofu sauté. Dice tofu in 1/2 inch cubes. Heat 1 tablespoon of olive oil in medium sautépan. Add tofu until light golden brown. Rip the kale into bite sized pieces into the tofu. Let wilt. Add in to the quinoa if finished. If your quinoa isn't done, wait until the quinoa is done then add the kale and tofu. Turn off heat and add the dressing. Serve hot or cold as a salad.
Wednesday, 17 April 2013
Hi!!
It's been a really long time so I just wanted to say HI!!! I am joining a sports camp next week and we have to bringna lunch. So, next week I am going to post (everyday) what I took for lunch and the recipe for it. Stay tuned!
Tuesday, 5 February 2013
currently snacking on…
Aloha from Hawaii! Well...not exactly. Funny how my mom picked up these "Kona Coffee Shortbread Cookies" from Trader Joe's the day before my grandparents come home from Hawaii. What do they come home with? Kona coffee cookies from Honolulu Cookie Company. And, Mauna Loa Milk Chocolate Covered Macadamia Nuts! So, that's what l'm nibbling on, or currently snacking on, now. Oh yea, and, the flowers in my hair in one of the pics is from Hawaii, too. ;)
Saturday, 19 January 2013
Caring and Baking…
On Wednesday, January 16, my class had a bake sale to raise money for Sandy Hook Elementary School in Connecticuit. As you may know, Sandy Hook is a school that has lost many teachers and students in a shooting tragedy. So my best friend Taylor, thought having a bake sale would be a nice way to raise money for the kids and teachers at Sandy Hook. They could put it towards something like a movie or an entertainer, or just something to lift their spirits. So on Jan. 16 everyone in the class brought some baking. Everything was one dollar. On the first day, we raised 500 dollars. On the second day, just me and my BFFS, Sophia, Taylor, Zara (see post "Feliz Cumplianos, Nailah!") sold all the left over baking. Then, a big suprise! A reporter from The Richmond Review, Martin Van Den Hemel, came! We were so excited! If you haven't seen the review, make sure to check it out! In the end, we raised $726.70!! We really hope this will help teachers and students through this tough tragedy. Incase your wondering, I made Blue Hawaii Coconut Cupcakes for the bake sale. I'll include that recipe in another blog post ;) So, don't forget to check out The Review this week! Or go to The Richmond Review website! http://www.richmondreview.com/community/187539751.html?mobile=true
Sunday, 13 January 2013
Keys Me.
After watching this video http://you.tube/leW9nn8ZCAM (if this link doesn't work, then just search "keys me" in the YouTube search engine.) with 2 of my uncles we had an idea to create a menu for a silly restaurant inspired by this video. To get the idea of the menu and restaurant you kind of have to watch the video one or two times.
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
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