Pasta with Asparagus, Shitake and Sun Dried Tomatoes

I went to the market bought a kilo of fresh salmon fillet. Then I came across a stall selling fresh shitake mushrooms and asparagus. I called my brother if he wanted me to get some with the catch that he will be cooking it. So I got a pound of asparagus and 200 grams of shitake. So he prepared it with pasta and sun dried tomatoes. It is came out great :D

Ingredients:
400-500 grams cooked long noodles such as Gemelli, Bucatini
1 lb asparagus, sliced into 2 inches
200 grams shitake mushrooms, chopped
1/2 cup sundried tomato, chopped
3-4 cloves garlic, chopped
1/4-1/2 cup olive oil (I reused some of the olive oil from the sundried tomatoes)
1 tsp. dried oregano or thyme or italian seasoning
salt and pepper
grated parmesan

Saute the garlic until tender in 1/2 cup oil. Avoid letting it brown to avoid a bitter taste. Add mushrooms and asaparagus. Cook until the vegetables are tender. Season with salt and pepper, and dried oregano. Add more olive oil to make sure the noodles get covered. Add tomatoes and saute for 2 minutes more. Toss in noodles and mix thoroughtly. Transfer to serving dish and sprinkle with parmesan cheese.

Chicken Marbela

Mom isn't a fan of olives, bay leaves or oregano. So this didn't pass her standards. My brother on the other hand liked this. I guess mom isn't that much of an adveturer with her food.

Ingredients:

4 chickens (2.5 lbs each), cut into quarters
1 head garlic, peeled and chopped
1/4 cup dried oregano
salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted olives (spanish, green)
1/2 cup capers with juice
6 whole bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup chopped italian parsley or cilantro

Put all ingredients except sugar and wine together. Marinate chicken. Sprinkle sugar and pour wine over chicken before cooking. Bake for 350 deg F for 50 - 60 minutes. Place foil or baste often until the chicken is cooked.

Spinach DIp

When mom came home, she brought 2 small tubs of spinach dip from Trader Joe's. She said that it was her latest addiction. So when both containers were found in the dish washer, I know I had to find a recipe that was similar to Trader Joe's. After a couple of trials, I finally was able to find one that is if not exactly the same, it was the closest it could get.

It is a pretty easy recipe to follow. This may be served with baked pita chips, Nachos or vegetable sticks.

The Ingredients:
1 10 oz frozen spinach, defrosted or 500 grams fresh spinach
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon dill, chopped
1/2 teaspoon onion salt (if this is not available, add 1/4 cup finely chopped onions and 1/2 teaspoon salt*)
1/4 cup spring green onions, minced
1 8oz. water chestnuts, drained, minced or 1 cup singkamas, minced
1/4 cup parsley, minced (optional)

Cooking Procedure:
For fresh spinach: Remove spinach leaves from stems and clean over running water. Blanch the fresh spinach leaves for a minute to two, if there are no precooked spinach available. Take out from the heat and place it in an ice cold bath (a bowl of cold water with ice) to stop the cooking process.

Squeeze out the excess liquid from the leaves then loosen them over a towel. Make the sure the towel has absorbed most of the leaves' moisture. Once they have been fully drained, chopped the leaves finely and place in a bowl along with the rest of the ingredients.

Mix all ingredients together and chill for at least 4 hours. Serve cold with chips or fresh vegetables.

My Notes:
I add the salt last so I could control the amount of sodium added into the recipe. I add a pinch or 1/8 teaspoon at a time.

Parmesan Herbed Chicken

Inspired from trying the Pan-Fried Chicken Encrusted in Salted Eggs at Zong, I tried to create my own breading/flavoring. The ordinary dish needed a little variety so I took all available herbs and condiments available in the kitchen at that moment... and this is what came out: YUMMY. Too bad that I wasn't able to take a photo of it. Maybe the next time I will.

Ingredients:

cornstarch or potato flour
grated parmesan
dried basil
dried italian seasoning
salt
pepper
eggs
chicken (cut up for frying)
oil for frying

Procedure
Season the chicken with salt and pepper. Set aside.
Mix the grated parmesan and herbs. You may substitute basil and italian season with a different herb of your liking.
Beat the eggs. Set aside.
Dredge the chicken with the seasoning mix. Coat generously. Dip in the beaten eggs. Lightly coat with cornstarch or potato flour.
Deep fry in oil (or pan-fry) the chicken until done. Drain excess oil over paper towels.
Serve as is or with sweet-chilli sauce.