Author Archives: Xin Mời Ăn

Easy Pumpkin Mac & Cheese

Posted on by
3


An oldie but a goodie! Perfect for dinner this fall.

Who doesn’t love macaroni and cheese, especially when it’s home-made? I’ve tried many mac and cheese recipes in the past and have found a few that are amazing; however, they do take some time to prepare and bake. That’s why this easy pumpkin mac and cheese is my new favorite recipe! Not only does it have healthy nutrients from the pumpkin, but it’s so quick and easy to make. Plus, the pumpkin puree adds a rich creaminess to the dish so you don’t have to use that much cheese, which means less calories!

I was inspired to make this dish one night while watching Rachael Ray make a mac and cheese using butternut squash. My mouth was literally watering while watching the show. Needless to say, I wanted to make mac and cheese for dinner, but I didn’t have any butternut squash. The only thing I did have was canned pumpkin puree. So, I decided to wing it and make the dish using pumpkin puree and a few other substitute ingredients. I also kicked up the spiciness of the dish by adding red pepper flakes. The result? An awesome pumpkin mac and cheese!  Continue reading →

Pumpkin Bread

Posted on by
Reply


It’s been quite an adventure the last few weeks since Hurricane Sandy hit NYC, but I’m finally back (with electricity, water, and internet)! In the days leading up to the hurricane, I tried to use most of my ingredients in the refrigerator by making dishes that would last a few days at room temperature. One of the recipes I turned to was for this pumpkin bread, which is so incredibly moist it could even be a cake. It is one of my favorite recipes for the holidays because it’s so easy to make and actually tastes better over time (I’m not kidding)! Boy were we glad to have this delicious pumpkin bread to munch on for a few days while the power was out. :)

I love to use Trader Joe’s pumpkin puree for this recipe because it’s organic and inexpensive, but you can use any brand of your choice. Just make sure to use pumpkin puree and not pumpkin pie filling. Be sure to give this pumpkin bread a try this holiday season. A fun idea is to bake in mini loaf pans to give away as gifts! :)

Note: This recipe calls for 1 cup of pumpkin puree, which is about half of a 15 ounce can. Wondering what to do with the remaining half of puree? Don’t fret, try out my Pumpkin Mac and Cheese!

Continue reading →

Steamed Clams with Garlic Wine Sauce

Posted on by
3


I love steamed clams with a nice garlic wine sauce. Add a few crostinis to dip in the sauce and you have perfection. What most people don’t realize is how easy it is to make. I’m talking about less than 25 minutes for preparation and cooking time! The most important part is cleaning and scrubbing the clams. You don’t want any sand or sediments left on the shells because this will result in a sandy garlic wine sauce.

You can use almost any type of clam, it really is a matter of preference.  I prefer littleneck, middleneck, cherrystone, and mahogany clams. Try my recipe for your next dinner and your steamed clams will taste like they came from a fancy restaurant :).  Continue reading →

Simple Green Salad with Parmesan Crostini

Posted on by
Reply


I love pairing a simple green salad with hearty, comfort food. That’s why this dish was a perfect side to my baked penne. It is so easy to make yet so refreshing and yummy. I was inspired to make a simple green salad after watching Rachael Ray make this shallot vinaigrette. It adds such a nice little kick to the arugula. And the crostini – who doesn’t love toasted bread with a little cheese on top?! The fresh thyme on the crostini makes a huge difference as well. A hint of lemon, citrus flavor to balance out the Parmesan cheese. I promise this will  become your go-to recipe for a quick and simple green salad!  Continue reading →

Fluffy Pumpkin Pancakes

Posted on by
3


You know that autumn is officially here when stores begin to advertise pumpkin lattes and pumpkin donuts. I was inspired to make these fluffy pumpkin pancakes last week at Trader Joe’s. While standing in the ridiculously long line, I saw their canned organic pumpkin puree. I usually buy this in November to make pumpkin pie, but decided to pick up a can earlier this year since the weather in NYC is already very autumnesque.

I came across this quick and easy pumpkin pancake recipe years ago in a Martha Stewart Living magazine. Although I made a few tweaks to the spices, I kept everything else the same. These pancakes are simply divine! They are so fluffy and rich in flavors. The pumpkin puree adds a fluffy creaminess to the pancakes without adding tons of calories. Be sure to try this recipe for your next autumn brunch! Continue reading →

Baked Penne with Roasted Vegetables

Posted on by
1


I discovered this recipe during my quest to find a baked pasta dish that wasn’t lasagna or baked ziti. No offense to either of those dishes (I love them both), but I wanted to make a pasta dish that didn’t include any meat or tons of ricotta cheese. I was watching the Food Network Channel one day and saw an episode of Everyday Italian with Giada. She made it look super easy to prepare and so yummy! So I decided to give it a try.

Michael was a little skeptical the first time I made this dish because there wasn’t any meat in it; however, he was pleasantly surprised after taking a few bites. There are just so many different flavors in the dish, ranging from the herbs de Provence in the roasted vegetables to the melted smoked mozzarella, that your taste buds are surprisingly satisfied. After playing around with the recipe a few times, I made a few tweaks to make it even more perfect for my own taste buds :). I portioned the recipe to make about four “normal” servings; however, Michael and I nearly finished the dish after one sitting ;). The leftovers taste even better the next day, but you can definitely separate the pasta into two portions before baking. Simply put one portion in a baking dish for today and freeze the other portion in an airtight container to bake another day. Continue reading →

Oven-Steamed Fish with Shitake, Soy Sauce, Ginger, and Scallions

Posted on by
1

This is my take on the classic Chinese-style steamed fish with soy sauce. Since I don’t have a proper steamer and prefer to cook fish in the oven, I decided to use the old parchment paper/foil trick! Similar to my baked salmon recipe, I “steam” this dish by wrapping everything in foil packets and baking it in the oven. It’s a quick and healthy way to cook fish, while leaving for a fast and easy cleanup! (Simply throw away the foil and you’re done! No need to wash the pan since it was lined with foil.) I love how all the juices stay in the foil packets, keeping the fish moist. Best of all, you have a wonderful sauce to drizzle over a side of jasmine rice or soba noodles. Yummmm!  Continue reading →

My Mother’s Chè Chuối (Vietnamese Banana Coconut Pudding)

Posted on by
2


This recipe is very special to me because it belongs to my mother. We used to make chè chuối together all the time when I was a little girl. The sweet and rich aromas of coconut milk would fill our entire kitchen. It was our little way of spoiling ourselves. I am reminded of these fond memories of cooking with my mother whenever I make this dish today. Luckily, Michael loves this dish just as much as I do, so I always make a little extra ;).

Chè chuối, approximately pronounced “che chuy,” is prepared by simmering lady finger bananas in coconut milk and tapioca pearls. Although traditionally eaten as a snack by Vietnamese people, it can also be eaten for dessert. Chè chuối can be served cold on a hot summer’s day, or warm on a cold autumn night. Either way, it is simply delicious. I hope that you will fall in love with this recipe just as I have. Continue reading →

Vietnamese Shrimp Summer Rolls (Gỏi Cuốn Tôm)

Posted on by
1


My favorite Vietnamese appetizer is gỏi cuốn tôm, approximately pronounced “goy coon tome,” otherwise known as shrimp summer rolls. I order them every time I go to a Vietnamese restaurant, and my mother makes them for me whenever I visit her. I don’t know what it is about these rolls, but I just can’t seem to get enough of them! Unlike Vietnamese spring rolls (which are pretty amazing too), summer rolls are not fried, making them a lighter and healthier option. To make the summer rolls, shrimp, rice vermicelli, lettuce, fresh mint, Thai basil and cilantro are rolled together in rice paper sheets. Traditionally, thin slices of pork loin are also included, but I prefer to use only shrimp in my recipe. I also make vegetarian summer rolls sometimes by simply using fried tofu instead of shrimp. Just cut the fried tofu into little matchsticks and add shredded carrots for more flavor and color. The peanut sauce for dipping is incredibly delicious. It is truly the perfect accompaniment to the summer rolls.

Although these rolls require a little more time than dishes I typically make, I promise the amazing flavors that explode in your mouth will be well worth it! Be sure to give my recipe a try one night when you have a bit more time on your hands :). Continue reading →

Baked Salmon

Posted on by
1


This quick and delicious salmon recipe was inspired by Michael. The first dish he ever made for me was salmon baked in parchment paper. He piled chopped tomatoes, garlic, and onion onto salmon fillets and wrapped them up with parchment paper. This allowed the fish to steam in the oven, creating moist and quick-cooking fish fillets. I’ve continued to use his recipe and cooking method, but simply changed a few things ;). I added herbs and spices to the recipe, and use foil instead of parchment paper. I find that it’s easier to fold and wrap, and is less expensive than parchment paper.

What I love about baking fish in foil or parchment paper is you could use almost any type of fish fillet and toppings. We eat a lot of fish during the week, and this cooking method allows me to make healthy dinners in a short amount of time. Besides this salmon recipe, I’ve also made codfish topped with shitake mushrooms, scallions, ginger, soy sauce, and toasted sesame oil. YUMMY! Continue reading →