Archives for posts with tag: soup

Baked Onion.

  1. Slightly hollow out each onion.
  2. Arrange onions in small baking dish.
  3. Place 1 bouillon cube in each onion, top with butter and 1 tsp brown sugar.
  4. Bake at 350 for 30 minutes.
  5. These can also be made on the grill.
  6. Just double wrap in aluminum foil and grill until tender.
http://dineanddish.net/2010/06/war-of-weight-loss-recipe-vidalia-onion-bake/

Lime Grilled Shrimp.

  1. Mix together the first 8 ingredients in a bowl.
  2. Add shrimp; toss to coat.
  3. Let stand at room temperature for 10 minutes to marinate.
  4. Thread shrimp on metal skewers; reserve marinade.
  5. Place skewered shrimp on grill over medium heat.
  6. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
http://dineanddish.net/2010/06/mastering-the-grill-recipe-lime-grilled-shrimp/

Creamy Tomato Soup.

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1 tablespoon of olive oil
1/2 onion, chopped
1 garlic clove, chopped
3 cups of chopped tomatoes (use fresh when in season, otherwise use good quality canned)
3 cups of tomato juice
10 fresh basil leaves
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground pepper
1 cup of half and half
4 tablespoons of butter
Heat the oil over medium heat in a large pot and cook the onions and garlic until they soften, about 10 minutes. Add the chopped tomatoes and the tomato juice and simmer for 20 minutes, until soup thickens slightly. Blend the soup along with the basil leaves, return soup to pot and season with salt and pepper. With the soup on low heat, add the half and half and the butter, stirring until it’s all combined and the butter is completely melted.
http://www.pinkbites.com/
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Have you ever been to Curry House in California?


http://www.house-foods.com/curryhouse/default.aspx

This is Katsu Curry from Curry House!

http://www.yelp.com/biz_photos/tHwRpFyIQiItX3ESl3eJWg?select=CLa9Qc-RiKOLDGewGIA-Aw

This is my take on Katsu Curry with Pork Tenderloin.

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I don’t like sauce on the deep frys, made them all soggy so I separated them;) To deep fry these tenderloins, I mixed lemon zest w/ panko crumbs together, also added garlic in the oil (& of course, disregarded them when they began to turn brown). As for the sauce, I included carrots & onions, (additional sauce on the side). I even experimented with 1/2 white rice & 1/2 brown… but let’s just say I prefer plain old white rice way better.

Extra side – Tomato Clam Soup w/ Cauliflower.

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I also love Curry House’s Crab & Shrimp Salad,which looks exactly like the following w/ a few additional pieces of crab meat & shrimps.


http://www.yelp.com/biz_photos/tHwRpFyIQiItX3ESl3eJWg?select=CLa9Qc-RiKOLDGewGIA-Aw

They became really pricy & portion got smaller & smaller. So I decided to make my own instead.

IMG_7574http://www.facebook.com/photo.php?pid=110985&id=100000846552115

There was extra crab legs on the side, & here’s the basic salad dressing ingredients (the restaurant carries these bottle dressings as well. Ingredients are included on their labels too): Sesame seeds, white pepper, any kind of onions, vegetable oil, lemon juice, lemon zest, ponzu sauce, white vinegar, just a tiny touch of soy sauce. Grind them all together in a food processor, adjust according to your taste. It’s that easy!

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