Vegetarian No Meat Burgers!!!… and other yummies from the past few days!

Today I tried something new… while I had a beef burger…. oh so yummy, I tried out a special recipe for my mom and her vegetarian friend…. no-meat burgers for them using Beyond Meat product! I prefer Yves non-meats but couldn’t find any at Whole Foods today :[ Bummer.

For 2 Burger Patties:
1 bag of Beyond Beef Beefy Crumbles

1/4-1/2 onion
A few cloves of garlic
Black Pepper
Dried Basil (fresh is probably better and if so, minced)
2 eggs

I first sautéed the minced onion and garlic til caramelized and starting to be transparent and browned slightly. I mixed it with the beefy crumbles. Added S&P, paprika, dried basil and perhaps a few more secret ingredients. I added two eggs and a few pinches of flour to help it bind better – I probably should have added more flour since it was a little too wet. And I grilled them.

For toppings I sautéed onions and mushrooms. Topped the patties with cheese as they were about to be done cooking and put a lid on the pan to melt the cheese. I added a few slices of rings of red onion, sliced tomatoes and some avocado. Some other options (which I put on my beef burger) were jalapeños and cilantro.

And to make the dinner even better.. some kale chips… just kale… drizzled in evoo, s&p I added cayenne pepper… or whatever flavorings you want :]

BTW, this was my BEEF burger haha

Sorry, being “healthy”… even tho the burger was rare *MAD COW DISEASE* haha but I ate my in lettuce wrap….”sort of” ok some of it with fork and knife….

More stuff I made this weekend..

Vegetarian Soup… there’s kale, corn, leeks, mushrooms, onion etc etc… topped with some cheese and cilantro and a “garlic bread” croissant

There were more veggies but I don’t remember

And our pre-Masquerade Harvard Ball dinner

Duck Confit with Leek/Mushroom Risotto and Spicy Broccoli

Just used a tiny bit of white truffle butter, topped with parm and scallions in the risotto, had fresh white truffles.. but forgot to top it… duck confit cooked in lots of duck fat for awhile so super crispy… and then just steamed broccoli with hot pepper flakes :]

Duck Breast “Confit” Dinner with delicious sides….. and hilarious Taylor Swift “music video” dance by Miss Tiffie at the end

Second time having Tuna Fish Salad…

And I made it myself… I think the first time was two years ago when I wanted to try some at Panera…

Canned Tuna [in water], Jalapenos, Tabasco, Greek Yogurt [instead of Mayo], S&P, Grainy Mustard…. all wrapped up in a whole wheat wrap with Avocado and eaten with baby carrots <3 Oh happy day!

Why I’m Terrified of Fish Scales…

Let me tell you a story of how I started off all dressed up and pretty.. and then ended with me scrubbing my skin off in the shower…. and I know you want a story… soooo….

Sunday — Late start to the day… ready to spend the day with Mommy :]

Had a great brunch at Bullfinch’s with their fatty juicy big sausages, tomato/mushroom/spinach omelette, toast, bacon and delish pastries!!! No morning booze this time around.. but can you spot my coffee cup? :] I claimed it with my lipstick!

Decided to do my weekly grocery shopping at Russo’s for all the fruit and veg and WF for the meats :]

Ready to get cooking!!! Set my oven and got to cleaning and chopping!

Peekaboo. I don’t smell bad.

White wine, lemon, rosemary, shallots, s&p and some hot peppers for a slight kick :] Just for fun!

In a pre-heated oven set to 420 degrees — Covered for 30 minutes and opened for 5 minutes. Perfection.

After I popped this into the oven I prepped and cooked the side veg.

It was delicious and tender.. I paired it with some lightly roasted cauliflower, sauteed garlicky spinach and some leftover okra I made a few days ago. YUM! The flesh flaked away and melted in our mouths!!!!  Light lemony, rosemary flavor that didn’t overpower the delicate meat. DELISH! Fresh is always best!

When I was little my mom scarred me for life by telling me that fish scales will stick to my skin FOREVER if I get them on me. To this day I HATE scales and they make me wanna puke. So buying a beautiful red snapper at WF yesterday and making it was torture when I realized they didn’t clean the fish well enough.

WTF?! I just googled about it and found this: FOR REALZ?!?!?!

Please tell me this is a joke:

RESULTS: The scales physically adhered and formed a raised fold of skin within minutes after placement. Lesions were submitted for pathologic evaluation on days 2 and 7. A subacute irritant dermatitis was observed that evolved into a chronic dermatitis with hyperkeratosis. Inverted fish scales (the anatomically reversed surface) and fish epidermis did not produce such lesions on the mice. 


Why couldn’t it be glamourous like this?

ps. DON’T, I repeat DO NOT!!!! google image “fish scales human skin” I can’t get the second image out of my head… omg…. I feel sick.

So after dinner I told my mom that she freaked me out with the “Urban Legend” she told me that it was true and I better go shower. OMG I was in a HOT shower for like 20lbs freaking out after… :[

BTW. Writing about fish scales totally sucked balls cuz now I’m itching like crazy…. I know it’s all in my head but *shivers* I didn’t really think of it as a phobia til now HAHA…

麻油雞 – Sesame Oil Chicken w/ Rice Wine

Feeling Asiany lately and I’ve been opting for homecooked Chinese food a lot more than going out lately…. so gonna do another Asian recipe post :]  And semi-freaky I suppose.. since it’s almost Halloween :]

Note to self: Do a Freaky Food Memory post in honor of Halloween! WOOT

Alright alright! Let’s get AASSSSSSSSSSSSIIIANNN!!!! *freaky-like*

SO quickie intro to this recipe… People who have been following my twitter/blogs/fb should know that I’ve gone through low points, health wise. Insanely low weight – I’ve been 90lbs and I’m 5’7,5″ – I’ve battled severe anemia and other things I don’t really want to get into right now.  So my mom is constantly trying to make me foods that make my health better… herbal soups, etc etc, you know how us asians do… healing naturally thru herbs and food is better than any pharmaceutical thing… haha… “drugs” :]


One great recipe to help “heal” the body and “warm” it up – I’m always so cold – is Sesame Oil Chicken aka 麻油雞. It sounds like a nice little dish but it’s got bite. Why?  TONS of booze in it.  The recipe is super simple… and it basically is just a mish mash to taste.  I keep it simple.. and extra boozy :] No salt, sugar or water.

All you need is quality 米酒 Rice Wine, 麻油 Sesame Oil, Ginger and a whole Chicken – preferably bone in..

Doesn’t this remind you of Hapi Djus – YAY Eurotrip



Sorry I get distracted easily.. back to the recipe

Heat up your wok/pan  and pour in about 3 tablesppons of 麻油 Sesame Oil… My mom has a special Black Sesame Oil that she uses specifically for this.  The smells are amazing.. the flavor just packs so much more punch. Use more if you want more sesame oil flavor.  Once it heats up, add some thinly sliced ginger – or chunks of you don’t want to eat it, but I love eating ginger.. the more the merrier – especially for me since I love ginger – and stirfry it til it’s browned and the sesame oil and ginger smell amazing.  Pop in the chicken pieces… and brown it. I love chicken feet like crazy – plus the collagen in it is SUPER good for the skin… it’s how we asians stay so young ;] – and once browned add.. a bottle of rice wine.  Hell, add more if you want, the more the merrier :]  It’ll get a nice orange/tan color – make sure you skim off the excess fat/oil on top of the soup before you drink.

Don’t judge. I love chicken feet [鳳爪<3].

It’s pretty strong though… and too much is a bit “上火” – kind of like the imbalance of your yin and yang… too much firey foods like alcohol, spicy, fried, etc make it off-balanced and it’s too much “fire” aka 火 – Just simmer for like 10-15 minutes or so until chicken is fully cooked and tender and drink and eat away… make sure only to eat a bowl at a time – with noodles it’s AMAZZZZZZZZZZZZZZZING…..  my mom and I love it with 麵線 [miàn xiàn] which is a super skinny salted wheat noodle… NOM NOM NOM

I didn’t have mine with noodles last night, I went more caveman approach to NOMMING it… but here’s a look and feel:

Source: Flickr

Side Note: This is a GREAT dish to heal the body after you’ve just given birth, just saying… my grandma did it for her daughters and my mom plans to do it for me.

Apricot Ginger Pork Tenderloin

This week’s BSI post!!!

4 1/2″ slices of pork loin (make sure they’re all the same)
6 Apricots

1 4″ chunk of ginger root (adjust to how gingery you want it) – half of it sliced, half grated… I used extra
1c Water
2 tbs Maple Syrup
1.5 tbs Brown Sugar
10 Cloves of Garlic (use as much or as little as you want)

1. a.In a pot start boiling one cup of water with the sliced ginger and the maple syrup.
    b. Once fragrant (15-20 min) take out sliced ginger and add in the sliced apricots.
    c. Add in brown sugar, s+p and cook down until the apricots are mush and the sauce has thickened. Simmer and keep warm.

2. Pound down the four pieces of pork tenderloin, s+p each side.

3. Heat up EVOO in a skillet and add in 2 cloves of sliced garlic. Once the garlic starts cooking throw in two pieces of pork loin and brown both sides. Repeat.

4. Foil a sheet pan and throw in 6 cloves of sliced garlic on the bottom.
5. Place browned pork loins in pan over the garlic. I grated extra ginger over them for more of a gingery spicy burst of flavor!!!

 6. Pour all but about 2 ladels of sauce over the pork loins and place in oven on 350 degrees for 15 minutes.

7. Take out the pork and plate (I did with roasted veggies), add the sauce from the drippings in the sheet pan and then add the rest of the apricot sauce on the pork.

The result:


Pumpkin Pecan Turkey Breast w/ Cranberry Shallot Sauce

BSI Entry of the week :]

Serves: 2

2 Turkey Breasts
2 tbs Wheatgerm
1.5 tbs Pumpkin Puree
1/3c Pumpkin Pecan Butter
White Wine
1 Large Shallot (1/2 diced, 1/2 sliced)
1 tbs EVOO 
1/4c Cranberries
1/3-1/2c Toased Pumpkin Seeds (however much you want, if at all, is fine) 

1. Preheat oven to 350 Degrees.
2. Sprinkle S+P, Cinnamon, Nutmeg, Cayenne on the Turkey Breasts.
3. Mix together the Pumpkin and about 3 tbs of the Pumpkin Pecan Butter in a small bowl and smother over one side of the turkey breasts.

4. Preheat pan with EVOO and add in 1/2 of the shallot (diced)
5. While that starts to sizzle and cook, sprinkle the wheatgerm on the turkey (over the pumpkin spread) and add the turkey breasts (pumpkin down) into the pan.

6. While that side browns sprinkle S+P, Cinnamon & Nutmeg on the other side.
7. In a small baking pan add in 1/2 of the shallot (sliced), the cranberries, about 2 tbs wine and the rest of the pumpkin pecan butter onto the bottom.

8. After that side is browned and crisp, turn it over to brown the other side.
9. When both sides are brown and crispy, put them into the pan (pumpkin side up) and cover it with foil. Pop it into the oven for about 15-20 min.
10. When done, take out, plate, drizzle the cranberry/shallot sauce in the pan and sprinkle with toasted pumpkin seeds!!!

I served it with some steamed broccoli & my cranberry, spinach quinoa. :D

Veggie Sweet Potato “Lasagna”

I’ve been wanting to try a non-pasta “lasagna” for awhile now so when I heard that this week’s BSI was sweet potato…. for some reason I thought “whoaaa.. sweet potatoes in lasagna would be awesome”

1 Extra Large Sweet Potato (if you want more sweet potato, add more!!!)
2 Japanese Egglants (sliced lengthwise)
2 Large Tomatoes (sliced)
1 Medium Zucchini (sliced into thin circles)

Handful of Basil (chopped)
2 Handfuls of Spinach
1 Large Clove of Garlic (diced)
1 Shallot (sliced so that you have rings) 

Black Pepper
Rice Wine
Balsamic Vinegar
1. Preheat oven to 350 degrees. Boil a pot of water, peel, and chop a LARGE sweet potato and throw it in and boil until fork tender.

2. In pan, layer a sliced eggplant on the bottom as your “pasta”, and sprinkle on Black Pepper and the garlic.
3. Add a layer of sliced tomatoes.
4. Add a layer of chopped basil
5. Sprinkle on top some balsamic vinegar & rice wine.

6. Add your zucchini circle.
7. Mash your sweet potatoes with a little nutmeg & cinnamon (to taste)
8. Add a thick layer of mashed sweet potatoes on top of your zucchini.

9. Sprinkle two handfuls of spinach.

10. Add another layer of the other sliced eggplant, and then tomatoes and sprinkle the top with the shallot rings.
11. Drizzle more balsamic vinegar some black pepper and some turmeric, nutmeg, and hot pepper flakes on top. (I actually added a chopped hot pepper on mine)
12. Bake at 350 degrees for about 20-30 minute with a foil over it

13. Take off foil and put back in for another 5 minutes to brown the shallots a bit.
14. Slice and Enjoy. It made 6 huge slices for me. I had two :] Light and delicious!!!

Feel free to add or take away more layers of veggies… or even add in the pasta & cheese (my parents don’t like cheese which is why it’s cheese-free)

The layers… it was sooo pretty to cut into.

A slice:

The flavors were intense despite barely any flavorings. It was all the delicious blended veggies!!! Since it was fiber-ific, I was super full after :]

Blueberry Banana Oatmeal

This was one of my favorite oatmeals I’ve ever made. I LOOOVED it. So I thought I’d share it with you all and do a mini tutorial since one of my friends (Hi Lisa!!!) wanted to know how to make oats!

First, my favorite kind is Bob’s Red Mill’s Organic Thick Rolled Oats.
Just do it!!!

Onwards… to my fabulous orgasmic Blueberry Banana Oatmeal!!!

1/2c Oats
1 1/4c Water
1 Large Banana (ripe!!!)
~1 tsp Mexican Vanilla Extract
1 package of Blueberries
1/4c Wheat Berries 
1 tbs Flaxseedes
Cinnamon (to taste)
2 HEAPING blobs of yogurt (I used Wildwood Organic Soyogurt)
1 Cinnamon Stick (to garnish!!!) 

1. Boil water on HI until bubbly and then pour in oats and stir.

2. Turn heat down to Med-Med Hi and stir, as the water and the oats start to congeal, cut up a banana and add/stir in.

3. Add your vanilla extract…

4. (Don’t forget to stir stir) Add in your cinnamon

5. As it starts to form more oatmeally (after a few minutes) I add in my flaxseed. :]

6. And my wheatberries (love love love the chewiness!!!)

7. When it’s a little runnier than I’d want for my consistency, I added in my blueberries (usually I add them right in the beginning so my oats turn a beautiful rich blue/purple color!!!)

8. Stir stir stir (you can still make your oats blue/purple if you want from here on out but today I wanted them whole and plump  just warmed up so I only stirred them for about a minute or two until the oats fully thickened up!)

9. Pour into big gorgeous bowl (or huge mug, or anything haha, sometimes I eat it out of the pot!) and add as much as yogurt on top as you want. It makes it soooo creamy when you mix it with the oats!!! (you can also use cottage cheese, ricotta, a dab of cream cheese, anything you want, freaking ICE CREAM or PUDDING!!! hahaha)

10. Stick in a cinnamon stick and start chewing!!!

This was my FAVORITE bowl of oats EVER!!!!!… AND this is me popping my banana oats cherry :] Despite the fact that every blogger than their mother (literally!!!) has had banana in their oats, I never had. It added a sweetness that I’m not used to (I never add sugar/syrup/etc to my oats) I love the natural sweetness of fruits and veggies and this was SOOOOOOO GOOD!!! (but if you like it sweet feel free to add brown sugar, agave syrup, maple syrup, anything! I bet some toasted coconut and cinnamon chips would be DELICIOUS!!!) And the MEXICAN vanilla added a delicious smell to it, it just added to the essence of it! YUM!

Adzuki Bean Cake Bread

3c Whole Wheat Flour
1/2c Brown Sugar
1 tsp Baking Soda
3 tsp Mexican Vanilla Extract
1.5c Applesauce (nonsweetened)
1c Egg Whites
2 pinches of salt
Pre-made/sweetened Adzuki Bean Paste (chunky is the best!!!) – depends on how much you want, I used about…. 2 cups or so. I split it into thirds and left a hefty third for the topping (to cover it completely)
Black Sesame Seeds (optional; for decoration)
1. Pre-heat oven to 350 degrees.
2. Mix everything but the bean pasta & black sesame seeds together.
3. Spray loaf pan and put in 1/4 of the mixture in.
4. Layer in some bean paste. (I did it nice and thick down the middle)

5. Add another 1/4 of the mixture in.
6. Layer another bit of the bean paste. (Also nice and thick down the middle)
7. I added another 1/4 of the mixture and then some…
8. I added a THICK layer ALL over the top of bean paste.
9. And then a THIN layer of whatever was left of the cake mixture.
10. Bake for 40-50 min and voila!!!!


See how I layered it from the slice?