In My Kitchen

I apologize for posting this late, I was pre-occupied with so much stuff. I looked at so many recipe and I settled with two. I took the recipe for the seafood on one, and the recipe for the white sauce on the other. The picture can be found below this post. For seafood: salt and pepper (to taste) thyme (to taste) lemon juice (to taste) 1/4 c shredded mild cheddar cheese 1/4 c Parmesan cheese 1 tsp mustard 1/4 c white wine or sherry cooked shrimps and crab meat cooked rice or pasta Mix all the ingredients and put it in a baking dish. For white cream sauce: 1/4 c butter 1/4 c flour 2 c light cream 2 onions chopped 2 bay leaves salt and pepper to taste grated fresh nutmeg to taste Melt the butter in a saucepan over low heat. Stir in flour and cook 3 to 4 minutes while stirring; do not brown. In another saucepan, bring the cream to just boil. Stir the warm cream into the flour mixture, whisking until smooth. Add onions and bay leaves, simmer for 20 minutes on low heat. season sauce with sa...

I know not much to see here because I covered the mixture with the sauce which by the way is too thick...lol. It almost taste like the one we ate at the 50th anniversary celebration, but (you know there is always but) the sherry is over powering the imitation crab meat and the sauce is too thick. Next time I will decrease the sherry and make sure I do not leave the sauce in the sauce pan. I enjoyed it very much. I will add the recipe I used later today...busy teaching my children right now...

Whole wheat rolls, home made. With butter melting... And my mussels cooked in coconut milk with ginger...DD can't stop eating them until they are all gone...:) More FTF entry at Miss Willa's Blog. Pay her a visit by following the image below.

(Pansit Canton & Bihon) This is what happens when I have left over noodles enough for one meal. Then I decide to cook for everyone and just one kind is not enough. What to do? Mix them together. I also find out that my pak choy goes well with this. Yummy! There is not much vegetable with this one because non in my family except myself, loves vegetables. And since I made this everyone I had to compromise. I had to soak the rice noodles on the water to make it soft. I cooked the canton noodles with the broth and I just mix them all together when the canton was done. Please remember to add some olive oil before taking it out of the pan to prevent sticking together. I have to make another one tomorrow. Enjoy!

I am into seafood lately and every weekend I makes seafood over pasta. This time with shrimp, baby clams, calamari, scallops, Parmesan cheese, onions, heavy cream, clam juice, salt and pepper and parsley over spaghetti. You can also use angel hair, fettuccine or linguine pasta.

I caught DS stomach virus and I was sick Friday night and all through Sunday. Somehow I had a cravings for sinigang. I cook seafood in tamarind soup mix with shrimp and tilapia. And some frozen long beans (sitaw) and sweet potato tops (talbos ng camote), from my frozen vegetables from my last harvest. And since I was out grocery shopping Sunday (spreading out the virus...lol), I also put some romain lettuce in. After 24 hours of not having anything in my stomach this was the right thing to eat. Sour taste in my tasteless mouth was scrumptious. Here is the picture of what I made. Never mind the broken piece of fish fillet, it did not survive the cooking process (stirring process is more like it).

I been wanting to make this for the longest time. Finally I did it over the weekend. I mixed it with shrimp, clams, and scallops. A lot of minced garlic, 1 1/2 cups cream, 1/2 cup of Parmesan cheese and salt and pepper to taste. I think next time I will add some white wine, roma tomatoes, and clam juice. Enjoy the picture.

DH is not a very fond of fish unless they are totally process. He came home this afternoon with the whole house smelling like fish. I can get away with no skin, no bones and smothered with butter however, his favorite is breaded and deep fry. Three of my kids loves fish and the other two is just like DH. I broiled them in a low setting. You will find the marinade recipe here . Enjoy!

Red King Crab One of my favorite seafood is Alaskan king crabs . We have a Chinese buffet that serves Alaskan king crab. And that was always what I eat when we go there. Do you know anything about Alaskan king crabs ? You might want to visit this site if you don’t know much about them. Blue King Crab King crab is a wonderful source of protein and light on calories, (yummy is what I call it he he he). Anyway, if you want to buy king crabs with no middle man you are in the right place. Don’t be fool with other seafood market selling Alaskan king crab legs, they are bought from Russian and caught illegally. Gold King Crab Alaskan king crabs are the best because when you crack them open, you will find a giant piece of meat. The texture and flavor is more delicate and softer, and they have a unique sweet taste unlike the crab meat from the east coast. And for those of you who doesn’t eat beef, pork, and chicken meat this is a healthy alternative. Have you ever tried Alaskan king crab legs...