Hodge Podge Kitchen

Saturday, April 28, 2007

Salmon in Puff Pastry

So far, taking care of an infant still allows me some time to make dinner on most days. Anything that requires constant attention is definitely out, but that doesn't mean I could play with my food. In an effort to clean out my refrigerator a little, I decided that it's time to use up the piece of puff pastry and a little of the sun-dried tomato pesto hanging around in there. I had imagine the salmon be totally wrap by the puff pastry with the pesto spread on both sides of the salmon. but the pastry was a little small and really, rolling out dough with the baby in a sling is not what I have in mind as fun. So I left it open. But it was quick and only takes 20 minutes at 350F. Served with a side of saute kale, carrots, and onion makes for a pretty tasty dinner.

Friday, April 20, 2007

Whole Wheat Pasta in Pea Sauce

I've been watching a lot of cooking shows on tv. No, I mean really, A LOT. And I saw frozen peas used as pasta sauce a few times, so I decided to try it. Due to the whole wheat pasta, the green didn't pop as much as it should. It is a little healthier though. I didn't actually use a specific recipe, just what i remember and used what's in my fridge currently.

1/2 lb dried whole wheat pasta
1/2 lb frozen peas, defrosted
1/2 lb shrimps
4 oz cream cheese, lite (half a bar)
1 small onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried Korean hot pepper flakes
salt and pepper to taste

Boil pasta until al dente. In a food processor, add the frozen peas, 1/2 cup of the pasta water, and cream cheese. Process until smooth. Saute onion until soft, add garlic, shrimps and thyme. Cook until just turn pink. Add the peas cream cheese sauce and pasta. Combine and season to taste.

Monday, April 16, 2007

Healthier Instant Noodle

For those who remember me little goodbye letter to instant noodle, I am still trying to avoid it. Since I am currently staying home, I need ideas for quick lunch that I could whip up and eat quickly. (I found that baby does not always sleep for long period of time.) I should clarify that I decided to stop eating it due to the high fat, sodium and chemical contents, NOT because I don't find them tasty. (Going through the instant noodle section in an Asian market without being tempted by a certain flavor is hard.) But during my last trip to Ranch 99 I found instant ramen noodle that are not fried and also instant seaweed soup mix that does not contain MSG. Ok, the sodium level on the soup is still high. I made it a little less so by using half the content of the soup mix instant (with less water). Cook a few frozen wontons that I made during my crazy stocking/nesting period, I ended up with a pretty good ramen soup that is not full of scary chemicals.