Tuesday, February 10, 2009

Rice Crispies Treats


I know, I know, it's on the box of the Rice Krispies cereal. But who knew it was so easy?

I'm just spreading the good word!


6 cups of rice crispies
3 tbs of butter or margarine (I think it works fine with less...)
4 cups of marshmallows (approx. 10 oz.)
* I used marshmallow creme, and only used one can which was 7 oz.


1. In a medium sauce pan, melt the butter.
2. Add the marshmallows and mix until melted.
3. Remove from heat.
4. Add the rice crispies.
5. Mix well.
6. Spread out on a baking pan. Use a ladle or wax paper to press down firmly.
7. Let cool.
8. Cut into square pieces.

Wednesday, February 4, 2009

Peanut Noodles & Tofu

Sounds kind of funky, doesn't it?


That's why I had to try it!

4 tbs. natural peanut butter
4 tbs. hoisin sauce
1 tbs. brown sugar
1 tbs. light soy sauce
t tsp. rice vinegar
8 oz. spaghetti (whole wheat spaghetti is healthier)
1 red bell peppers, cut into strips
1 green bell pepper, cut into strips
1 container of tofu (firm stays cubed, but I prefer the taste of medium. Silken/soft will be crushed/crumble, so don't use that.)


1. Cook the pasta as directed on the box.
2. Combine the peanut butter, hoisin sauce, brown sugar, and vinegar in a bowl.
3. Two minutes before draining the spaghetti, toss in the red and green bell peppers.
4. A minute later, toss in the tofu.
5. Drain the pasta.
6. Mix with the sauce.


I ADORE shrimp and mushroom, so I sauted some with a little bit of the red & green bell peppers and the tofu and topped my pasta with it.


Saturday, January 31, 2009

Hot Pot

Since I moved to LA and started Law School, I've started a new tradition with the new "family" of friends I've made since. This is our Lunar New Year Hot Pot. This year is the Year of the Ox. I hope it also means a Bull Market coming soon, don't you?

Hot Pot is fairly simple.

You'll need a burner--portable stove (and don't forget the gas, because we did and had to go to four different stores to find one!) and chicken broth.

Vegetables like baby bokchoy, mushrooms, and cabbage are great staples of Hot Pot.

Then meats that are sliced thinly enough that they cook very quickly in boiling water.

I also like to add shrimp and fishcakes/fish balls.

So basically, you put a pot on top of the burner, equal parts water and chicken broth.
Let boil.
Then add the meats, shrimp, and vegetables into the mix.

Enjoy with sesame sauce, ponzu sauce or Chinese barbecue sauce.


Wednesday, January 28, 2009

Yummy Carrot Cake

My boyfriend's favorite cake is carrot cake. Before I met him, I used to cringe at the thought of vegetables in my dessert. I decided to learn how to make a carrot cake just for him. My friend showed me this recipe and it was a big hit! Even with me! I've made this cake more than a few times now, and have even shared the recipe with my mom.

Here is the Yummy Carrot Cake that has turned a cringer into a believer.

This is for a cake the size of a 9 x 13 in. baking pan.

4 eggs
1 1/4 cup vegetable oil
2 cups of refined white sugar
2 tsp. vanilla extract
3 cups of grated carrots
2 tsp. ground cinnamon
1 cup chopped pecans
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

For the icing:
1/2 cup softened butter
1 cup of chopped pecans
1 tsp. vanilla extract
8 oz. softened cream cheese
4 cups of confectioner's sugar (may be called Powdered Sugar)

Preheat the oven to 350 degrees.
Grease and powder the pan.

1. Grate the carrots.

2. In a large bowl beat together the eggs, the vegetable oil, the white sugar, 2 tsp. of vanilla extract, flour, salt, baking powder, baking soda and cinnamon.

3. Add the carrots.

4. Add pecans.

5. Pour into prepared pan.

6. Bake. Time may vary, but usually 45 minutes is fine, or until you do the toothpick test. That is when you insert a toothpick in the middle of the cake and it comes out clean.

7. Let it cool. Don't flip the cake over until it's cool, otherwise it could crumble.

To make the icing:

1. Mix together the softened butter, softened cream cheese, confectioner's powder and vanilla extract until the mixture is smooth. Add in the pecans.

2. Frost the cooled cake.

I usually wait a couple hours before frosting the cake. I like the icing cold, so I put it in the fridge.

Serve the delicious cake. This makes about 12 decent sized servings. More if you like smaller cubes.

Tuesday, January 27, 2009

Boyfriend's Favorite Ribeye

For his birthday, I made this steak for my boyfriend, and he loved it. Moreover, I loved it, too!

2 servings. (Duh, one for me, too.)

2 ribeye steaks about 3/4 to 1 inch thick
1 tbs. of honey dijon mustard
garlic salt
1 tsp. steak seasoning
1 tsp. melted butter

1 cup mushrooms
1 red bell pepper
1 bunch of asparagus

I didn't grill this one, but used the broiler option in the oven, instead. Turn on broiler to 525 degrees.

1. Chop mushrooms. Chop red bell pepper into thin strips.

2. Melt butter, steak seasoning, and honey dijon mustard together.

3. Sprinkle garlic salt and pepper on the steaks and rub in. Then add the butter/seasoning/mustard mix to the steaks. Rub in and make sure that every surface is seasoned. I let it sit in the seasoning for about 15 minutes.

4. Meanwhile, I made a make-shift grill by pulling out the grill from my toaster oven and then placing it on top of a baking pan. That way, the steaks can sit on a grill and the pan will catch the juices and not make my oven dirty!

5. In a skillet, using olive oil and small bit of butter, saute the mushrooms and red bell peppers until soft and juicy. Set aside.

6. Wash the asparagus and prep.

7. Place the steaks in the make-shift grill and place in broiler. The length of time the steaks will be in there depends on how you like your steaks cooked. It only takes about 10-15 minutes to get Medium (depending on how close your steaks are to the fire!)

8. When steaks are done, set aside and reuse the make-shift grill for the asparagus. Lay asparagus on the grill and stick into broiler for 10 minutes.

Serve steak topped with mushrooms and red bells, with asparagus on the side!

So good!

Monday, January 26, 2009

Asparagus Frittata Recipe


According to Fitness Magazine, this is one of Natalie Coughlin's (yes, the swimmer) favorites. Yum!

Here goes:


4-6 eggs
1 tbsp. olive oil
1 tbsp. butter
1 cup baby spinach
parmesan cheese

This recipe doesn't really require super exact portions, I think. If you want more asparagus, then by all means have more. If you want more eggs, then sure, add in one more.

PRE-HEAT Broiler to 525 degrees.

1. In a bowl, crack the eggs and scramble them.
Salt and pepper to taste.
Mix in the parmesan cheese

2. Chop the asparagus into bite-sized pieces.

3. In an oven-safe pan (note, this means a pan you can use over the stove and also put inside the oven. Usually, this means that the handle won't melt in the oven.), put olive oil and butter.

4. Then, add in the leeks and saute.

5. Saute the asparagus.
Usually takes something like 3 minutes or so. The thicker your asparagus stalks, the longer you might have to saute it, too. You don't want to have the fibers still be tough.

6. Once the asparagus is suitably soft and delicious, add in the spinach.
Remember, we don't want to add the spinach prematurely because it doesn't take that long for spinach leaves to wither and die in the heat.

7. Salt and pepper to taste.
I ocassionally add garlic salt to the mix, just cuz I like the taste of garlic.

8. Spread the asparagus-leek-spinach saute across the bottom of the pan evenly.

9. Pour in the scrambled eggs over the saute.

10. Wait until the egg kind off comes off the edges of the pan.

11. Transfer the pan into the oven/broiler and wait until the top goes golden. It will only take a few minutes, so keep your eye on it!!!

12. Enjoy!

I like this recipe because it has a lot of protein for muscle-building, but also some veggies. Great for breakfast and is really easy to save and eat some other time. Also, for a healthier alternative, use just one or two eggs, and the rest egg-whites.