Category: Recipes

Squid Ink Handmade Pasta

You can substitute squid ink handmade pasta with store bought one and cut the cooking time.

Serves 2

For pasta

1 cup of semolina flour (1/2 cup Bread flour and 1/2 cupall purpose flour )
1 medium size egg
I teaspoon of squid ink
1 tablespoon of olive oil
1 tablespoon or less Water ( adjust the amount of water to size of egg, 1 tablespoon or less)

For Sauce

1 clove of garlic
1-2 pieces of etiolate
2-3 grape tomato (any tomato is good!)
4-5 shrimps pealed and vein removed
1 slice mushroom
1 cup of dashi (Japanese bonito broth) or water
2 tbsp heavy cream
1/4 tsp old bay seasoning

Instruction

Pasta

Put all the ingredients, except water, into a bowl.
Mix well, add water until dough forms.
Knead until black color becomes even.
Wrap with plastic and leave in a fridge for 2-3 hours.
Sprinkle flour on the dough and roll it with the pasta machine 2-3 times.
You just made noodles!

Make sure to sprinkle noodles with a lot of flour. This will prevent them from becoming sticky.

Sauce

Prep
Slice vegetables, as pictured above.
In the meantime boil water in a separate pan for your pasta.
Add olive oil (1-2 tbsp) to a frying pan, grill shrimps until they turn red. Remove from the pan, put aside.

Add garlic, shallot, tomato, and mushroom to the frying pan. Cook for about 3-4 minutes.

Add dash or water. Simmer down until half of the liquid is left. Add salt and pepper.
Bring the shrimps back to the pan and add 2 tablespoon of heavy cream. Cook at medium heat 2-3 min.
Add salt and olive oil to the boiled water and add pasta. Cook for about 2-3 min.

Bring the pasta into the sauce and stir well.

Enjoy!

April 6, 2017
MUSHROOM SOUP
Ingredients

8 oz mushroom

4/3 large size onion

2 cups non-fat milk

1 tbsp. fat-free cream cheese

Nutmeg

Salt and pepper

1 teaspoon coconut oil or olive oil

1 teaspoon molasses (1/2 for people with diabetes)

2 pcs walnuts (optional)

Preparation
1. Wash mushrooms thoroughly using wash cloth or small brush. Pat dry with paper towel. Thinly slice.
2. Cut onion into thin slices.
Cooking
1. Heat coconut oil in a skillet. Sauté the onion and walnuts until browned (make sure the onion is thoroughly browned, it will give the soup sweetness and a really nutty flavor).
2. Add milk, nutmeg, molasses, salt and pepper. Bring to a boil on low heat.
3. Allow it to cool down to room temperature then fill it into a blender.
Nutrition Comments

Mushrooms are rich in fiber. The natural oily and nutty flavor of mushrooms makes this soup taste great even without use of much oil. This simple recipe is perfect for people who have to stay on a low fat and low calorie diet.

To gain the most benefit from the mushroom’s medicinal properties, including vitamin B mushrooms are naturally a great source of (but that gets destroyed once high temperature is applied during cooking) it is recommended to eat raw mushrooms. It makes a wonderful ingredient for salads. Raw mushrooms have an effect of reducing glucose level in our bodies.

Note: This recipe is intended for those people who have to avoid eating certain types of foods due to the health related issues. This recipe will also perfectly suit those who simply want to loose and/or maintain their weight.
March 2, 2015
ORIENTAL PANINI
Ingredients

1/2 medium size onion
8 shiitake mushrooms
1 teaspoon butter
1 teaspoon soy sauce
4 slices low-fat Swiss cheese
8 slices whole grain bread
Salt & pepper

Preparation
1. Slice the onion.
2. Remove stems from shiitake mushrooms and clean them with a paper towel.
Cooking
1. Preheat a non-stick frying pan, add butter and the shiitake mushrooms.
2. Make sure each mushroom is covered in butter, this will add to the flavor. Sauté for 2-3 min.
3. Add the onions and sauté them together with the mushrooms until they have a sweat aroma. Season with salt and pepper.
4. Add soy sauce just before removing mushrooms and onion from the frying pan (soy sauce burns easily). Set aside.
5. Place Swiss cheese, onions and shiitake mushrooms on the sliced bread and sandwich it with the other half of bread.
6. Place the sandwiches into a panini toaster at medium heat for 4-5 min. (If you don’t have a panini toaster just spray a pan with oil and place the sandwiches under a plate, as a weight).
Nutrition Comments

Shiitake mushrooms contain the hypocholesterolemic agent eritadenine, which is known to reduce cholesterol. Shiitake mushrooms are high in fiber, and sometimes hard to digest.
February 26, 2015
AQUA PAZZA
Ingredients

For Fish

1 whole white fish or filet with skin (either branzino, snapper or sea bass)

Salt & pepper

1 teaspoon chopped tarragon

1 teaspoon olive oil

For Soup

6-8 little neck clams

2 sticks celery, cut

1 medium sized potato, cubed

2 cloves garlic, crushed

5-8 grape tomatoes

5-6 green olives

Salt & pepper

1 teaspoon olive oil

3/4 cup water used to blanch clams

1/4 cup chicken broth (alternatively fish broth or kelp broth)

For Garnish

Sliced paprika

1 teaspoon chopped tarragon

Preparation
1. Sprinkle fish with salt and set aside to drain on a paper towel for 15–20 min. This is to expel the excess water in the fish.
2. Remove drained fish from the paper towel and sprinkle with tarragon.
3. Wash clams with a brush thoroughly and soak in salted water in a stainless steel bowl, overnight. Instead of soaking clams overnight, you can blanch them in 2 cups of water.
4. Once the shells have opened, remove from the bottom of skillet and wash each clam individually in the same water used for blanching.
5. Strain the water into a separate container. This water will be used for the clam soup.
6. Cut all vegetables into small pieces.
Cooking
1. Heat olive oil in a skillet and add garlic, celery and olives. Sauté for 5–6 min. on medium heat.
2. Add clam soup (strained water from earlier), chicken broth and a potato and simmer until the potato is tender.
3. In a large frying pan heat olive oil and add fish. Fry on medium heat until fish is browned. Depending on the size of the fish it’ll take 5-8 min.
4. Add the entire soup content, including clams, tomatoes and paprika into frying pan. Cover and simmer on medium low for 5-7 min.
5. Add some salt and pepper to taste. Note: Fish and clams make a tasty and flavorful broth, so salt is usually not needed.
Nutrition Comments

Fish is rich in protein and low in fat. The fish oil is a good source of omega-3 fatty acids, DHA and EDP. Clams contain a lot of minerals and taurine that helps reduce and stabilize high blood pressure, reduce cholesterol, fortify the liver and can also act as a preventative means for diabetes.
February 26, 2015
Arugula Salad

Ingredients

For Dressing

3/4 tbsp. soy sauce

1 tbsp. balsamic vinegar

1 tbsp. olive oil

For Garnish

1-2 tbsp. non-fat cottage cheese

1 tbsp. roasted walnut or almonds

Cooking

Mix arugula and dressing. Transfer to a plate and garnish.

Enjoy!

Nutrition Comments

Although the ingredients and dressing are simple, the nutritional balance of protein and vitamins is very good.
Using a good quality vinegar can also help reduce sodium intake.

February 25, 2015
Beet Salad

Beet Salad

Ingredients

For Salad

2-3 medium sized beets

2 tbsp. ponzu soy sauce

1 tbsp. balsamic vinegar

1 teaspoon olive oil

For Garnish

3 tbsp. Greek yogurt

1 tbsp. dill, finely chopped

Directions:

Boil the beets with skin until they are tender, 20-40 min depending on the beets size.

After boiling, cool the beets in cold water and remove the skin, wipe off water with paper towel.

Cut beets in to pieces and toss in ponzu soy sauce, balsamic vinegar and olive oil.

Mix the yogurt and chopped dill in a different bowl.

Serve the beets and garnish with yogurt and dill.

Nutrition Facts

Beets contain a lot of iron and vitamins. According to latest research beets can also reduce blood pressure.

July 6, 2014