365+ Gourmet Meals on a Budget

Tri-Tip Avocado Sandwich with Chimichurri Sauce

2012-07-15T12:35:00.000-07:00

A quick summer sandwich recipe

Tri-Tip Avocado Sandwich

You will need

1 Avocado sliced

1/2 red bell pepper diced

1/2 small yellow onion diced

1/2 cucumber sliced

1/2 lb of beef fillet

salt and black pepper

for Chimichurri Sauce

2 Tbsp of extra virgin olive oil

a handful of cilantro chopped

a handful of parsley chopped

2 Tbsp of lemon juice

3 garlic cloves chopped

1/2 tsp of salt

1. In a blender, mix cilantro, parsley, lemon juice, garlic, salt, and add olive oil gradually.

2. Marinate beef fillet in 1/2 of above chimichurri sauce for 2 hours.

3. Puree sliced avocado with left over 1/2 chimichurri sauce in the blender, set aside to cool.

4. In a medium pan over high heat, saute marinated beef fillet 6 minutes for each side.

5. Transfer sauteed beef to a plate. Return to the pan, add chopped onion and red bell pepper, stir fry for 6 minutes, season with salt and pepper.

6. On toasted bread, spread avocado puree, top with sliced cucumber, beef fillets and sauteed onion and red bell pepper.

7. Garnish with parsley, slice and serve.

Sweet and Spicy Tantan Ramen Noodles

2012-07-11T09:03:00.000-07:00

Remember we mentioned to save leftover bones from Apple Spiced Honey Spare Ribs with BBQ Bourbon sauce? We are going to use them to make tonkotsu ramen soup base.

Sweet and Spicy Tantan Ramen Noodles

You will need (serves 2)

For tonkotsu soup base

leftover pork bones

1 yellow onion peeled

2 garlic cloves

1/2 green part of leek

2 fresh leaves of oregano

1/4 cup of liquid dashi stock

1/4 cup of sake (Rice Cooking Wine)

4 Tbsp of soy sauce Kishibori Shoyu (Pure Artisan Soy Sauce)

1 tsp of miso

1. In an extra large pot of boiling water, add pork bones, cook for 30 minutes over high heat and skim any foams float at the surface.

2. Add onion, garlic, leek, oregano, sake, dashi stock, and soy sauce, cover with lid and cook 5 hours over medium low heat. Do not let the soup dry out, add water if necessary.

3. Strain stock and transfer to a medium pot.

4. Stir in miso, keep warm and set aside.

for topping

1/3 lb of ground pork

1/2 of yellow onion finely diced

2 garlic cloves minced

2 Tbsp of chili bean sauce

2 Tbsp of sesame paste

1 Tbsp of soy sauce

1 tsp of turbinado sugar

1 Tbsp of freshly grounded black pepper

2 handful of baby spinaches
2 Tbsp of grape seed oil

1. In a medium skillet, warm grape seed oil over medium heat. Add ground pork, season with salt and pepper.

2. Once porks are slightly cooked, add garlic, diced onion, season with salt and pepper again, and top with 2 handful of baby spinaches. Cook over medium low heat for 5 minutes.

3. Remove steamed spinaches and set aside in a small plate.

4. Return to the skillet, stir in chili bean sauce, sesame paste, soy sauce sugar, and freshly grounded black pepper.

5. Sizzle for 5 minutes over medium high heat and set aside.

For ramen noodles, now here is the trick

Two handful of spaghetti pasta

1 tsp of baking soda

Ramen are made of alkaline noodles, sodium carbonate. Baking soda is sodium bicarbonate. Heating sodium bicarbonate gives off carbon dioxide and vapor which leaves you with sodium carbonate. Therefore, you can totally use spaghetti pasta to make ramen noodles.

1. In a medium pot of boiling water add 1 tsp of baking soda, cook pasta for 12 minutes.

2. Rinse with cold water, drain, and transfer to soup bowl.

3. Add tonkotsu soup base from above to the soup bowl, top with steamed baby spinach and ground park.

4. Garnish with freshly grounded black pepper and serve immediately.

Week 5 Recipe Nutrition & Budget Wrap-Up (7/2 to 7/9)

2012-07-10T06:30:00.000-07:00

Rustic Summer Vegetable Soup with Herb Citrus Cod

Cod Fish Protect you against sunburn and potentially skin cancer.

Yellow squash low in calories and vitamin rich.
lycopene in tomatoes reduce cholesterol and protects heart.
Spinach protects against aging.

Pan Seared Herb Citrus Marinade Cod Fillet with Pine Nuts & Summer Squash

Pine nuts are nutritional powerhouses.
Parsley contain myristicin, an anti-cancer agent, and full of vitamins and minerals.
Sage enhances memory.

Homemade Summer Vegetable Whole Wheat Pizza

Whole Wheat Pizza higher antioxidant count, low fat and rich in fiber.
Skim Mozzarella, good source of protein and calcium. Prevent PMS symptoms.
Yellow squash for Iron and Beta Carotene.

Honey Lemon Olive Oil Whole Wheat Ginger Carrot Bread

Carrots: the crunchy power food.
Acacia Honey: the best honey in the world.
Lemon zests are loaded with vitamin C, boosts immunity and beatifies skin.
Flax seeds, a budget wonder food.

A Healthy Comfort Food: Oyakodon

A omega-3 enriched version of chicken soup.

Parsley promote optimal health.

Yellow onion for cardiovascular health.
Leeks for vitamin C.

Healthy Instant Noodles Alternative

Soup Tororo Udon

Regulate digestion and relieve summer fatigue.
Lower blood pressure and cholesterol.
High in complex carbohydrates.
Boosts energy

Our Week 4 updated budget!
Budget left: $3235.10
329 more days to go!

Please also see our week1 recipes, week 2 recipes, week 3 recipes, week 4 recipes.

Simple Microwave Recipe 2: Apple Spiced Honey Pork Spare Ribs with BBQ Bourbon Sauce

2012-07-09T16:31:00.000-07:00

We received rave reviews on our last microwave rib recipe so we decided to express our gratitude by sharing something even more special.

Apple Spiced Honey Pork Spare Ribs with BBQ Bourbon Sauce

I love Summer BBQ, especially juicy mouthwatering ribs, but it always involve a messy grill, a crowd of guests, a heat exhausted host, and an enormous amount of clean ups and waste. Throughout this summer we have been experimenting with preparing BBQ in our tiny apartment kitchen. We attempted the famous Alton Brown method/BBQ ribs in the oven, but it was too time consuming for the results we were getting, not too mention high electricity bill. In the end, we came back to our old microwave method and added an outdoor taste.

You will need (serves 2)

for Preparation

4 large pre cut pork spare ribs

1 organic apple grated

4 fresh leaves of sage

1 tsp of bourbon extract

Transfer ribs in a plastic bag, add grated apple,sage, and bourbon, sit for an hour in room temperature or refrigerate for up to 8 hours.

for mustard spice rub

1 Tbsp of honey

6 Tbsp of dijon mustard

2 Tbsp of turbinado sugars

We used 4 Tbsp of prepared spice rub (Steven Raichlen Kansas City Barbecue Rub)

but can make your own

[2 tsp of salt and pepper]

[3 Tbsp of cumin]

[2 tsp of paprika]

[1 tsp of cayenne pepper]

[2 tsp of granulated onion]

[2 tsp of granulated garlic]

2 fresh sage leaves

1. Separate ribs from grated apple sauce and brush thoroughly with mustard rub.

2. Microwave ribs in a large microwavable container for 1 minute at full power, triple wrapped with food wraps.
3. Add 1 more layer of food wrap microwave for 6 minute at 600W or power level 6.

for BBQ bourbon sauce mix

5 Tbsp of worcestershire sauce

3 Tbsp of ketchup

2 Tbsp of balsamic vingegar

2 tsp of above mustard sauce mix

2 tsp of turbinado sugar

1 Tbsp of acacia honey

2 Tbsp of bourbon extract

3 fresh leaves of oregano

1/2 tsp of salt

1/2 tsp of finely grounded pepper

1. Transfer mustard spiced ribs to a new microwavable container, brush generously with BBQ bourbon sauce mix.

2. Cover with three layers of plastic wraps and microwave for 6 minutes at 400W or power 4.

3. Flip ribs over and microwave for another 6 minutes at 400W or power 4.

4. Remove ribs from the microwave and rest for 5 minutes wrapped.

5. Garnish with thyme and serve with sauteed summer vegetables.

Apple Spiced Honey Pork Spare Ribs with BBQ Bourbon Sauce & Sauteed Summer Vegetables

Note: Do not discard leftover bones, unless you have puppies waiting for a treat with their watering eyes, we are going to make tantan ramen noodles.

10 Minutes Lunch Recipe: Soup Tororo Udon

2012-07-09T12:08:00.004-07:00

Our healthy alternative to instant noodles.

Soup Tororo Udon

You will need (serves 2)

2 bundles of dry udon

2 cups of Hon Tsuyu diluted with water

2 Tbsp of liquid concentrated dashi stock

1/4 of nagaimo peeled and grated

1/2 tsp of wasabi

2 omega-3 enriched egg boiled for 5 mintes and peeled in ice water

fresh parsley for garnish

1. In a medium pot, cook udon in boiling water for 5 minutes until tender. Reserve 2 cups of water for soup base.

2. In each soup bowl, add 1 cups of diluted hon tsuyu, 1/4 tsp of wasabi, 1 Tbsp of concentrated liquid dashi stock, and 1 cup of reserved water.

3. Rinse udon under cold running water and quickly transfer to soup bowls.

4. Decorate with grated nagaimo and sliced half-boiled eggs.

5. Garnish with parsley and serve immediately.

A Healthy Comfort Food Recipe: Oyakodon

2012-07-07T21:31:00.004-07:00

After munching up half of the carrot bread we baked this morning. We craved for something light, healthy, rustic, homey, simple, quick, comforting... oyakodon answered to everything.

You will need (Serves 2)

1/3 lb of boneless chicken thigh cubed

1/2 of yellow onion sliced

salt and pepper

1/3 of leek sliced

2 Tbsp of grape seed oil

4 omega-3 enriched eggs lightly beaten & flavored with 1 tsp of powdered dashi

For Sauce Mix

1/4 cup of soy sauce

1/4 cup of liquid dashi

1/4 cup of sake

2 Tbsp of red wine

2 Tbsp of mirin

and

parsley leaves for garnish

1. In a medium sauce pan, warm grape seed oil over medium heat.

2. Add cubed chicken thigh, season with salt and pepper, stir fry for about 4 minutes until all sides are lightly browned.

3. Add sliced onion, leek, and above sauce mix. Cover with lid and simmer for about 10 minutes until vegetables are tender.

4. Switch to high heat and bringing to boil, slowly pour in flavored egg mixture.

5. Quickly switch off heat and gently stir with a large wooden spoon.

6. Serve on top of japonica rice and garnish with fresh parsley.

Week 4 Recipe Nutrition & Budget Wrap-Up (6/24 to 7/1)

2012-07-07T19:49:00.000-07:00

Toasted Avocado Hummus Sandwich

secret to a flawless skin and a skinny waistline.
hummus, an appetite suppressant

Tuna steak with Avocado Wasabi Aioli Puree

Tuna, a mood lifter.
Help your body fight disease through detox.
Prevents high blood pressure and avoid stroke.
Reduce symptoms of depression and ADHD.

Seafood Linguini with Tomato Herb Sauce

Seafood in pasta is heaven.
Tomato is loaded with lycopene, an powerful antioxidant.
Shrimp prevents anemia and boosts energy
Seafood for healthy skin.

Avocado Hummus

Boost your metabolism
Pinolenic acid in pine nuts for weight loss
Rich source of iron
High in fiber, vitamins and minerals
High energy low calorie snack

New York Steak with Caramelized Onion & Merlot Sauce

Vitamin B-12, B-6 for healthy nervous and immune system.
Red meat provides excellent source of Iron and Zinc.
Resveratrol (see french paradox), in red wine is heat stable. (You'll retain all of the benefits without getting drunk)

Whole Wheat Penne in Almond Cabbage Cream Sauce

a comfort detoxifying recipe.

Banana Walnuts Chocolate Truffle Whole Wheat Bread

Lower blood pressure and provide bone health
Reduces risk of heart disease
High in fiber and promotes weight loss
Improves digestion

Our Week 4 updated budget!
Budget left: $3265.30
336 more days to go!

Please also see our week1 recipes, week 2 recipes, week 3 recipes Nutrition and Budget Wrap-Up.

The Best Carrot Bread You'll Ever Have, without using butter.

2012-07-07T13:19:00.000-07:00

Honey Lemon Olive Oil Whole Wheat Ginger Carrot Bread

Carrots caused me nausea as a child. Although I do not despise carrots now, it is still not one of my favorite veggie. For that reason, I input a lot of time to research best ways preparing carrots without revealing its unpleasant taste or smell. This recipe is one of my favorite.

You will need (1 loaf of bread)

For Preparation

3 organic carrots finely grated

4 Tbsp of acacia honey

2 tsp of ginger grated

1 pinch of salt

1 tsp of ground cinnamon

1/2 tsp of ground nutmeg

4 Tbsp of freshly grated lemon zest or use a peeler to slice

4 Tbsp of turbinado sugar

1. In a small microwavable bowl, combine honey and grated carrots, heat for 30 seconds.
2. Remove from the microwave, stir and mix in a pinch of salt, heat for 1 minute.
3. Sprinkle with ground cinnamon and nutmeg, set aside to cool.
4. In a sauce pan over high heat, add lemon zest and sugar, stir occasionally.
5. Turn off heat when the sugar become caramelized, transfer to a small bowl and set aside to cool.
6. Preheat oven to 350 degrees.

For Dry Ingredients Mix

1 cup of whole wheat flour

1 cup of all purpose flour

1 cup of turbinado sugar

1/2 tsp of salt

3/4 tsp of baking soda

1 cup of coarsely chopped walnuts

a handful of pine nuts

a handful of flax seeds

For Wet Ingredients Mix

1/3 cup of extra virgin olive oil

2 large omega-3 enriched eggs lightly beaten

1/4 cup of Russian yogurt

1 tsp of bourbon vanilla extract

and a handful of sliced almonds for topping.

1. In a large bowl combine dry ingredients, mix well.
2. Lightly whisk eggs in a separate bowl, add olive oil, yogurt, and bourbon vanilla extract.
3. Slowly pour wet ingredients mix into dry ingredients mix, stir with a spatula to mix.
4. Add carrots and lemon zest, mix batter well until thicken.
5. Carefully pour the batter into a non-stick loaf pan, sprinkle with sliced almonds and bake for 45 minutes at 350 degrees.
6. Remove from oven and cool for 20 minutes before serving.

Homemade Summer Vegetable Whole Wheat Pizza

2012-07-06T20:10:00.002-07:00

Homemade Summer Vegetable Whole Wheat Pizza

You will need (make 2 small pizzas, serve 2-4, depend on how hungry you are)

For Real Simple Whole Wheat Pizza Dough

3/4 cup of whole wheat flour

3/4 cup of all purpose flour

3/4 tsp of dry yeast

1 tsp of salt

1/2 cup of lukewarm water

1 tsp of extra virgin olive oil

Whole Wheat Pizza Dough covered in olive oil

1. Mix dry ingredients in a large bowl. Slowly add water while stirring until form into a dough.

2. Knead the dough for about two minutes, coat all sides with olive oil.

3. Wrap the dough in plastic wrap and leave it undisturbed for two hours. (The dough will double in size)

4. Place the dough back on a floured table, gently press air out with hand. Make two ball shaped doughs and let it sit under plastic wrap for 15 minutes.

5. Preheat oven to 450 degrees.

For Summer Vegetable Whole Wheat Pizza

1 yellow squash sliced

1 cup of skim mozzarella cheese shredded

1/4 cup of semolina flour

2 handful of baby spinaches

1/2 cup of parmesan cheese

6 Tbsp of herbed tomato sauce or vegetable curry sauce (we used leftovers from last night's vegetable curry)

Fresh basil leaves for garnish

freshly grounded black pepper

1. Roll out pizza doughs, lightly sprinkle with semolina flour, carefully transfer to a baking sheet.

2. Spoon on sauce, sprinkle with mozzarella cheese and spread baby spinaches.

3. Sprinkle with mozzarella cheese again, top with sliced yellow squash, and garnish with parmesan cheese and fresh basil leaves.

4. Bake each pizza individually for 5 minutes at 450 degrees.

5. Serve with freshly grounded black pepper.

A budget Summer Holiday in San Francisco

2012-07-06T17:18:00.000-07:00

We desperately wanted to get away for the summer but sadly fixed until next June. So, we picked a day when the city is most crowded with tourists, July 4th, just to pretend that we traveled thousands of mile to be here on this national holiday.

10:00 AM: We packed snacks and took a bus to South Park. I wanted to window shop. "Public Bikes closed on Independence Day"... yikes, undoubtedly another time. We stopped by a shop to buy sparkling water and walk passed AT&T Park. The wind was breezy and tasted sweet.

Noon: Ferry Building Marketplace. We were stocked with gourmet samples, kale chips, cheese, olive oil & balsamic vinegar bread, cappuccino, etc. A Must-go in the city. (Sur la table was having summer sale).

1:30 PM: The sun was sizzling so we decided to walk towards north beach/telegraph hill.

2:00PM: A romantic afternoon picnic at Washington Square Park.

make you want to adopt a puppy

or maybe starting a family to share memorable moments

Moreover, it was the perfect spot to kick off your shoes.

4:30 PM: Sally's Famous Fishwich at Fisherman's Wharf. It was more than delicious!

5:00 PM: Daunting laffing Sal at Musée Mécanique.

5:30 PM: A restful nap at Aquatic Park. I was literally drooling on Marc's arm.

love her playful smile

love her hair

7:30 PM: It was getting wintry by the sea and we wanted to avoid holiday traffic. We were having a marvelous time and wanted to stay but was also too exhausted from walking probably at least 6 miles.

On our way home

The sun went down when we were at the bus stop and everything was just beautiful.

Total budget spent (Transportation+ meal+ snacks+ drinks): less than $20 for two.

Pan Seared Herb Citrus Marinade Cod Fillet with Pine Nuts & Summer Squash

2012-07-02T16:00:00.000-07:00

Pan Seared Herb Citrus Marinade Cod Fillet with Pine Nuts & Summer Squash

You will need (Serves 2)

For Herb Citrus Marinade Paste

1/2 yellow onion diced

a handful of parsley and sage

4 Tbsp of lime juice

4 Tbsp of extra virgin olive oil

2 Tbsp of fresh squeezed lemon juice

2 Tbsp of peeled ginger sliced
1 clove of garlic chopped

1 tsp of lemon zest

1 tsp of freshly ground pepper

salt to taste (1/2 tsp to 1 tsp)

1. With an immersion blender, puree above ingredients.
2. Rub cod fillets with marinate paste and refrigerate for one hour.
3. Save 1/3 of marinate paste and 2 ounces of cod for Rustic Summer Vegetable Soup with Herb Citrus Cod.

For Pine Nuts & Summer Squash
1 yellow squash sliced
1 Tbsp of pine nuts
3 Tbsp of extra virgin olive oil
3 Tbsp of balsamic vinegar
Salt and freshly ground pepper for season

1. In a small skillet over medium heat, add extra virgin olive oil, balsamic vinegar, bring to simmer.
2. add pine nuts, sliced yellow quash, stir fry until slightly browned and fragrant.

For Serving
a handful of baby spinaches
salt and freshly ground pepper
1 Tbsp of extra virgin olive oil
fresh parsley leaves

1. In a large skillet, warm olive oil, season and saute fillets for 5 minutes on each side.
2. Transfer to a plate layered with baby spinaches, sprinkle with salt and freshly ground black pepper.
3. Decorate the plate with pine nuts and yellow squash.
4. Garnish with parsley and serve with Rustic Summer Vegetable Soup with Herb Citrus Cod.

Rustic Summer Vegetable Soup with Herb Citrus Cod

2012-07-02T12:00:00.000-07:00

Rustic Summer Vegetable Soup with Herb Citrus Cod

You will need (Serves 2)

For Herb Citrus Marinade Paste

1/2 yellow onion diced

a handful of parsley and sage

4 Tbsp of lime juice

4 Tbsp of extra virgin olive oil

2 Tbsp of fresh squeezed lemon juice

2 Tbsp of peeled ginger sliced
1 clove of garlic chopped

1 tsp of lemon zest

1 tsp of freshly ground pepper

salt to taste (1/2 tsp to 1 tsp)

1. With an immersion blender, puree above ingredients.
2. Rub 2 ounces diced cod with marinate paste and set aside for 10 minutes.
3. Save 2/3 of marinate paste for Pan Seared Herb Citrus Marinade Cod Fillet with Pine Nuts & Summer Squash.

For Soup

2 tomatoes sliced

a handful of basil chopped

1/2 of leak sliced

1 Tbsp of tomato paste

1 Tbsp of extra virgin olive oil

1 yellow squash sliced

4 Tbsp of concentrated fish stock or dashi

4 cups of water

salt and freshly ground pepper to taste

1. In a medium non-stick pot over medium heat, warm extra virgin olive oil, briefly sear marinated cod for 3 minutes then transfer to a small bowl, set aside.
2. add leak, tomatoes, basil, yellow squash to the pot and simmer with fish stock for 4 minutes.
3. Stir in tomato paste continue to simmer for a minute.
4. Return cod along with any left marinated paste, add water, cover and simmer for 5 to 10 minutes.
5. Season with salt and freshly ground pepper, serve with french bread.

Banana Walnuts Chocolate Truffle Whole Wheat Bread

2012-07-01T15:33:00.004-07:00

Banana Walnuts Chocolate Truffle Whole Wheat Bread

You will need (1 loaf)

2 cups of whole wheat fine pastry flour

3 tsp of baking powder

1/2 tsp of salt

8 Tbsp of unsalted butter

1 cup of turbinado sugar

2 large egg

3 mashed ripe bananas

3 tsp of bourbon vanilla extract

1 cup of walnuts chopped

1 cup of chocolate truffle chopped

1 tsp of flaxseed

fresh sage leaves & russian yogurt for serving

1. Preheat oven to 350 degrees and grease loaf non-stick baking pan with butter, set aside.
2. In a medium bowl combine flour, baking powder, salt, mix well.
3. In a large bowl, beat room temperature butter and sugar until creamed for 5 to 7 minutes.
4. Incorporate one egg at a time with cream, beat 1 to 2 minutes per egg.
5. Add banana, lemon juice and bourbon vanilla extract, lightly beat to mix.
6. Add flour dry mix from medium bowl to cream mixture. Use a spatula to mix batter.
7. At last incorporate chocolate truffle, walnuts, flaxseed, gently stir thickened batter to mix and carefully pour into greased loaf pan, bake for 45 to 50 minutes.
8. Remove from the oven and cool in pan for 30 minutes.

Cool before slicing

9. Invert and transfer to a plate, slice, top with russian yogurt, decorate with sage or mint leaves. Serve with gourmet coffee.

Toasted Avocado Hummus Sandwich

2012-06-30T13:36:00.003-07:00

Toasted Avocado Hummus Sandwich

You will need (serves 2)

a handful baby spinach, arugula & parsley

2 organic roma tomatoes sliced

2 Tbsp of avocado hummus

1 Tbsp of non-fat russian yogurt

1 tsp of dijon mustard

2 omega-3 fortified eggs

4 slices of whole wheat toast

1. In a small bowl, mix hummus, russian yogurt, and dijon mustard, stir paste until smooth.
2. In a medium non-stick pan, cook two eggs sunny side up over medium low heat.

3. Generously spread hummus paste over two slices of whole wheat toast, top with sliced tomatoes.

4. Spread above toasts again with hummus, layer with baby spinach, arugula, parsley.

5. Carefully lay down sunny side up eggs , season with salt and freshly ground black pepper.

Toasted Avocado Hummus Sandwich

6. Cover with toast slices and serve with gourmet coffee or tea.

make Avocado Hummus from dry garbanzo beans

2012-06-30T11:04:00.000-07:00

Avocado Hummus

You will need

2 cups of dry garbanzo beans

1 pinch of baking soda

1/2 cup of avocado puree ( left over from last night's supper: Tuna Steak with Avocado Wasabi Aioli Puree)

1/4 cup of extra virgin olive oil

1 clove of garlic chopped

1 tsp of pine nuts

4 Tbsp of lemon juice

salt and black pepper

1 Tbsp of fresh italian parsley

1. Soak dry garbanzo beans overnight.
2. In a boiling pot of water add soaked garbanzo beans and a pinch of baking soda. Cover and simmer for one hour until soft.

Soft Garbanzo Beans

2. Drain and save 1 Tbsp of water for later use.

3. In a blender mix soft garbanzo beans, avocado puree, 1 Tbsp of saved water, pine nuts, chopped garlic, lemon juice, parsley, salt and pepper until chunky.

Add extra virgin olive oil slowly while blending

4. Gradually add extra virgin olive oil while mixing, stop when well mashed to a smooth paste.

5. Store in a airtight container and refrigerate up to three weeks.

Tuna Steak with Avocado Wasabi Aioli Puree

2012-06-29T19:18:00.003-07:00

Tuna Steak with Avocado Wasabi Aioli Puree

You will need (Serves 2)
to Puree

1 avocado
1/2 tsp of wasabi
1 Tbsp of grape seed oil
1 tsp of lime juice
1 tsp of soy sauce
1 tsp of mayonnaise
3 pine nuts
1 pinch of salt and pepper

Puree all of above and refrigerate until serving.

to marinate
2 tuna steaks
1/4 cup of soy sauce
1/4 cup of extra virgin olive oil
1 garlic clove finely chopped
1 tsp of freshly ground black pepper

1. Marinate tuna steaks in above mixture sauce for 5 minutes and make sure all sides are well coated.
2. On a skillet, over high heat, cook marinated steaks for 2 minutes on each side, quickly transfer to a plate and top with puree.
3. Garnish with parsley, sprinkle freshly ground pepper, and serve.

Have a lovely weekend!

Potatoes au Gratin with almond milk creme

2012-06-28T20:18:00.001-07:00

Potatoes au Gratin with almond milk creme

Simple easy recipe with inexpensive ingredients, you won't even need gruyere cheese. However, baking step is a bit time consuming. Ideal for a relaxing homemade meal date Friday evening.

You will need (for 2 ramekins)

1 large potato peeled and sliced

1/2 large yellow onion sliced

4 Tbsp of unsalted butter

1/2 tsp of acacia honey

1 cup of almond milk

2 Tbsp of corn starch

2 Tbsp of ground nutmeg

salt and pepper

1 tsp of breadcrumbs

1. Preheat oven to 280 degrees °F.
2. In a medium sauce pan over medium heat, melt 3 Tbsp of butter, add sliced onion, season with salt and pepper, cook for 3 minutes until tender.
3. quickly switch to low heat, stir in corn starch, honey, sprinkle with nutmeg, mix well.
4. switch back to medium heat, add 1 cup of almond milk, cover and gently cook for 5 minutes.
5. butter bottom and sides of ramekins. Generously cover with sliced potatoes, season with salt, pepper, and nutmeg.

cover bottom of buttered ramekins with sliced potatoes

6. carefully transfer onion creme from the sauce pan to the ramekins. Sprinkle with breadcrumbs and nutmeg.

top with onion creme, ground nutmeg, and breadcrumbs

7. Bake ramekins for an hour at 280 degrees until the edges are nicely browned and breadcrumbs are golden.

Bake at 280 degrees for an hour

8. Cool for 5 minutes and serve.

Seafood Linguini with Tomato Herb Sauce

2012-06-28T17:12:00.000-07:00

Seafood Linguini with Tomato Herb Sauce

You will need (Serves 2)

3 Garlic cloves chopped

1/2 lb of frozen seafood mix (shrimp, baby octopus, calamari, baby scallop)

1/2 small yellow onion diced

2 tomatos diced

1 tsp ground basil

1 tsp fresh thyme crushed

salt and freshly grounded pepper

2 Tbsp of tomato paste

5 Tbsp of red wine

5 Tbsp of extra virgin olive oil

1. In a large pan over medium low heat, add 3 Tbsp of extra virgin olive oil with chopped garlics, gently stir until fragrant.
2. Add frozen seafood mix to the pan, season with salt, pepper, basil, and thyme, cook over medium heat for three minutes until tender.
3. Add diced onion, tomatos, tomato paste, red wine, cover with lid and simmer over medium low heat for 5 to 10 minutes.
4. In a large pot of salted and boiling water, boil linguini for 5 minutes.
5. Transfer linguini to the large pan, add 2 Tbsp of extra virgin olive oil, simmer for 2 minutes, season with salt and pepper if needed.
6. Serve with herbs and freshly grounded pepper.

Whole Wheat Penne in Almond Cabbage Cream Sauce

2012-06-27T15:58:00.000-07:00

Whole Wheat Penne in Almond Cabbage Cream Sauce

You will need (Serves 2)

Whole wheat penne 10 to 12 ounces

3 Ounces of green cabbage chopped

2 ounces of stewing beef

1/2 yellow onion sliced

1 garlic clove chopped

salt and freshly ground pepper

1/2 cup of almond milk

3 Tbsp of unsalted butter

1/2 tsp of acacia honey

1. Cook whole wheat penne in boiling salted water for 5 to 7 minutes.
2. Add stewing beef to a medium sauce pan over high heat, season with salt and pepper, cook until all sides are browned. Transfer to a small bowl, set aside.
2. In the same pan over medium high heat, melt butter, add sliced onion, chopped garlic, cabbage, season with salt and pepper, cover with lid and steam until vegetables are tender for 5 minutes.
3. Add almond milk, acacia honey, and cooked beef, bringing to boil.
4. Transfer penne from boiling water to sauce pan, stir until creamy for a minute. Season with salt and pepper if needed.
5. Garnish with herb, freshly grounded pepper, and serve.

New York Steak with Caramelized Onion & Merlot Sauce

2012-06-26T18:31:00.005-07:00

New York Steak with Caramelized Onion & Merlot Sauce

This is our kitchen secret. The recipe is so easy, it will only take 20 minutes maximum to prepare, and will smell so good to even make your neighbor mouth-watering.

You will need (serves 2)

2 New York Steaks

1/2 large yellow onion sliced

2 cloves of garlic chopped

1 tsp of extra virgin olive oil

4 Tbsp of butter

1/4 cup of merlot
1 tsp of soy sauce or worcestershire sauce

salt and pepper

1. In a sauce pan heat olive oil with chopped garlics over medium low until fragrant. Add onion, season with salt and pepper and cook for 3 minutes.

2. Melt butter over tendered onion, cook for 5 minutes.

3. Pound steaks to one inch thick, season one side generously with salt and the opposite side with fresh cracked black pepper.

4. Heat a large skillet over high heat. Transfer steaks on to the heated skillet, pepper side up. Cook for 2 to 3 minutes.

5. Add 1/4 cup of merlot and 1 tsp of soy sauce to the sauce pan, continue to cook over medium low heat.

6. Flip steaks cook the opposite sides for 2 minutes.

7. Pour liquid contents from the sauce pan over steaks and cook for 2 minutes.

8. Carefully transfer steaks along with the sauce to a plate, top with caramelized onion and serve.

Week 3 Recipe Nutrition & Budget Wrap-Up (6/16 to 6/23)

2012-06-23T07:53:00.002-07:00

Thai Green Curry with Chicken & Assorted Bell Peppers

Bell pepper is an excellent source of vitamin C, A, B6, E and carotenoids.

Basil, an powerful antioxidant for healthy hair and skin.

Coconut Milk for immunity and prevents anemia.

Turmeric for depression.

Simple & Delicious: Bow Tie Pasta Bolognese

Eating Bolognese can help fight cancer.

Arugula & Spinach Whole Wheat Pesto Ravioli with Sweet Balsamic Almond Sauce

Whole wheat provides energy and fiber.

Arugula protect against breast, prostate, cervical and ovarian cancers.

Balsamic Vinegar and almonds for your heart.

Summer Style Golden Pork Cutlets

Pork chop is high in protein, B vitamins, and low in fat.

Scrambled Omelette with Wholewheat Toast

Daily essential nutrients within 250 calories.

Breakfast prevents type 2 diabetes and obesity.

Summer Watermelon Popsicle

Boost energy

Organic Apple Peanut Butter Sandwich

Boost Energy

Excellent source of dietary fiber

Lower cholesterol

Uplifting mood

Organic Strawberry Yogurt Popsicles

World's healthiest fruit

Yogurt for flat abs, calcium and vitamin D

Extra items purchased this week: Organic apples, chocolate truffles, omega-3 eggs, and brie cheese.

Budget left: $3425.85
344 more days to go!

Is Indian Food Really Healthy?

2012-06-22T18:36:00.001-07:00

Yesterday I intensely craved for sag paneer, shrimp korma and salmon tandoor from our favorite Indian restaurant. We abandoned our earlier menu plan for dinner and spontaneously arrived around 8PM. Shortly after our orders arrived, I devoured everything on my plate and suddenly started to ponder whether if these stomach satisfying and visually gratifying artisan dishes will truly provide the right nourishment for our body. So, here is the big controversy.

Ghee, clarified butter consists of mostly fat and high in cholesterol is good for you?
Even so I would still consume with moderation.
Having said that Indian spices are loaded with health benefits. To execute a healthier home prepared indian meal, you can limit uses of ghee, replace cream with low fat yogurt in Korma or creamy curries. Substitute paneer cheese with firm tofu, serve with whole wheat nann and brown rice. Consider only to satisfy our occasional craving, not to mention the economical aspect of incorporating Indian meals in our recipe book is beyond our budget allowance. So, we will continue to dine at our favorite place. I really do love Indian food.

Have a wonderful weekend!

Summer Style Golden Pork Cutlets

2012-06-20T21:30:00.001-07:00

Summer Style Golden Pork Cutlets

You will need (serves 2)

1 egg white

2 Tbsp of corn starch

1 cup of panko or breadcrumbs

1tsp of salt and pepper

1 tsp of grated ginger

2 slices of boneless pork cutlet

1 cup of grape seed oil

1/4 green cabbage shredded

2 sliced tomatos

1 cup of arugula

1/2 sliced lemon

1. Beat egg white with corn starch in a bowl, set aside.
2. Pound pork cutlets and season with salt and pepper.
3. Dip cutlets in egg white mixture bowl, then cover with breadcrumbs.
4. Refrigerate for an hour.

6. Preheat oven to 360 degrees.
5. Heat grape seed oil in a frying pan, test the heat with a spatula and make sure it is bubbly.
6. Add cutlets and cook for about 2 minutes for each side.
7. Transfer cutlets to an oven safe pan, bake for 2 minutes, each side.
8. Remove from the oven and blot cutlets with paper towel.
8. Decorate with cabbage, tomatos, arugula, lemon, and serve worcestershire sauce.

First Day of Summer: Watermelon Popsicle Recipe

2012-06-20T11:52:00.000-07:00

First day of summer starts today at 7:09 PM east coast and 4:09 PM west coast. Are you equipped for the heat?
It is going to be a beautiful day in San Francisco around mostly 70s! Tomorrow we will be going back to cool 50s. East coast, on the other hand, is effected by the Northeast heat wave and temperature will be steady around 90s for the entire day.
What does the word summer corresponds in your mind? Beach? Bikinis? Watermelon?

Do you consider watermelon, which originated in southern Africa, a fruit or a vegetable?
Either one, they are exceptionally good for your health during warm weather, boost your energy level and replenish you with vitamin Cs to prevent heat related illness.

Here is a summer treat for everyone!

Watermelon Popsicle

You will need (Make 12 popsicles)

1 small seedless watermelon

1/4 cup of sugar

1/4 cup of milk

a pinch of salt

1. Carve out watermelon with a spoon, transfer to a large sized bowl along with the juices.

2. Add sugar milk and salt.

3. Mix everything in the large bowl using a immersion blender.

4. Transfer to popsicle molds and freeze for 4 to 5 hours.

5. Enjoy!

Arugula & Spinach Pesto Ravioli with Sweet Balsamic Almond Sauce

2012-06-19T14:48:00.002-07:00

Arugula & Spinach Pesto Whole Wheat Ravioli with Sweet Balsamic Almond Sauce

Remember our pasta sunday? We made two dozens of arugula & spinach pesto ravioli, and now we are going to make sauce and have a taste! Yum!

You will need (Serves 2)

12 homemade raviolis

4 Tbsp of extra virgin olive oil

2 Tbsp of balsamic vinegar

1 tsp of kurozu

1 handful roasted chopped almonds

Salt and Pepper

1. Boil a pot of salted water over high heat. Add few drops of extra virgin olive oil.

2. Carefully transfer the raviolis into boiling water, cook for 3 to 4 minutes.

3. On a separate medium pan, add 4 Tbsp of extra virgin olive oil over medium heat, follow by balsamic vinegar, kurozu, and chopped almond. Cook and stir for about 3 minutes until sweet and fragrant. season with salt and pepper.

4. Transfer cooked and drained ravioli to the sauce pan, turn off the heat and let cool for a minute.

5. Sprinkle with parmesan cheese and serve.