Steamed Cod with Bok Choi

This is a something my mom would make. Not sure if cod is really used in Chinese dishes, but steaming is how Chinese cook fish. I always liked steamed fish.

1 lb of cod filet
a couple slices of ginger
a couple stems of green onions
oil
some bok choi
a clove of garlic



Put the ginger on top of the fish and put it on a plate and steam it for 30 minutes.
While that is cooking, make the bok choi. Just cut it up and put it in a pan with oil toss it a little, toss in the garlic, and put a lid on it let it cook for about 6-7 minutes. Easy.

After the fish have been steaming for 30 minutes, take that out and drain it. Chop up the green onions and put that on top of the fish. Put some soy sauce on top of it. Heat up some more oil, make it hot, pour that on top of the fish. This will semi cook the green onions just barely.



This is freaking delicious. The fish is tender, falls apart when you try to take it off the plate.



It is a very subtle taste, this whole dish is not about rich flavors. Good stuff though.

-a

Eggplant Parmasan

I've been so busy at work lately that I haven't been able to put much thought into making new dishes. I have been repeating stuff so not much new stuff to write about.

Here is a vegetarian dish. My first for the blog.

1 big eggplant ( I forgot to take the picture before I cut the thing)
a bunch of mushrooms
a jar of tomato-based pasta sauce, I used one with olives
a lot of mozzarella, a lot of parmasan cheese
bread crumb and crackers



I didn't bother with using egg to make the bread crumb stick, i decided to just make it like a pastaless lasagna.

I coated a oven tray with non-stick spray and layered the cut-up eggplant on th bottom. Then next layer is mushrooms, then breadcrumbs and crackers. On top of that I poured on the mozzarella. I had a bunch leftover from the mac and cheese from that last entry, so i used a lot of it. Pasta sauce is next. I didn't intend to use the whole jar, i wanted to cover the entire tray and it just worked out that way. On the very top I added parmasan cheese, also leftover from before.



I baked the eggplant parmasan for an hour at 350.



Looks good. Taste pretty good too. Lots of cheese, lots of mushrooms, I like that. The sauce is really nothing special though. Maybe next time I'll try to make sauce from scratch and add some crazy ingredients to it.

I've always stayed away from vegetarian stuff before because I thought it would take some creative seasoning. Well, it didn't just go buy some pasta sauce. Haha. OK next time I won't cheat and make my own sauce. First vegetarian dish is a success.

-a

Ai Quattro Formaggi (Mac n Cheesex4)

I wouldn't put mac and cheese on here unless it is half fancy. So here is my 4 cheese mac and cheese:

1 lb of penne pasta
3 cups of cream
approx 1 cup of mozzarella
approx 1 cup of shredded parmesan cheese
approx 1 cup of sharp cheddar
approx 1 cup of a "3 pepper" cheese
a clove of garlic
a handful of parsley
some butter
bread crumb



First cook the pasta in water with salt until it's cooked. Then drain and dump it in a buttered baking pan.

Then make sauce. Heat some butter in a sauce pan and sizzle the garlic and parsley for a little bit. Add the cream and the cheese and heat it until it's all melted and become sauce.

Pour the sauce over the pasta and mix it good. Throw some bread crumb on top and add more cheese on the top. Put it in a 350 preheated oven for 30 minutes and smell the awesomeness. Sniff it in. yea..



The mac and cheese is so much better than kraft pre-made, package stuff. The baked crust is great, everything else is great. Not gooey enough, but i just made more sauce and that's solved.



Ohh man, and filling too. I have enough to feed me for like three, four days.

-a

Curry Cornish Hen

I had one more Cornish Hen that was frozen in my freezer, time to use it.
I always like curry chicken, this will be the first time I ever make it.

One Cornish Hen cut in half, marinaded in salt and pepper.
a can of coconut milk
one and a half tablespoon of curry powder
a small onion
a bit of ginger
a potato
Rice as a side



Internet recipes all cut the chicken in pieces and cooked in the curry. I'm using a Cornish Hen and my knifes sucks, so I'm cooking the chicken separately and pouring the curry sauce on top of it.

Throw the chicken in the oven, 450 for 30 min. I want it crispy, I covered the chicken with olive oil and bake at high temp. Man, I need better ventilation in my condo, I got the place smokey.



Skin and chop the potato into cubes and boil it for 10 minutes. Put oil in a pot and brown the onion and ginger for a few minutes then pour the coconut milk in. Add curry powder and some salt. Drain the potato and dump that in too. Let that simmer for about 15 minutes. The house is starting to smell.



When everything is done, take the chicken out, rice on the side and pour the curry sauce all over the chicken and rice.



It taste pretty good, not enough salt. I added more salt and it taste great. It's the kind of food that I don't really want to use the effort to eat the meat off the bone. I understand why I should have used boneless small chicken chunks. Not too spicy, kinda sweet. This is good stuff. After venting the condo with open windows for an hour, I'm very happy with this dish.

-a