23 October 2011

Soy Sauce Cod Fish – Indonesian Style - BeMyOwnChef Recipes

This Indonesian recipe calls for fillets fishes with chunky meat such as Cod, Mackerel, Tuna or Snapper.

1lb cod fish fillets
2 tbsp flour
1 tsp salt
3 tbsp peanut or any other cooking oil
½ tsp shrimp paste
2 tbsp water
1 medium onion, coarsely chopped
1 large clove garlic, minced
½ inch long piece of ginger, peeled and finely chopped
1 chili, seed removed and chopped
3 tbsp lemon juice
1 tbsp brown sugar
3 to 4 tbsp soy sauce
4 large lettuce leaves

Wash cod fish under cold water and pat dry with paper towel. Cut fillets in into 2x3 inch per piece.
Mix flour and salt in a shallow bowl, then roll fish fillets, one-by-one in the flour and set aside. Heat 2 tbsp of peanut oil in a skillet and fry fish for 3 to 4 minutes each side, then place on a plate and set aside.

In a small bowl, mix together shrimp paste and 2 tbsp water and set aside. Wash and dry skillet before heating the remaining 1 tbsp peanut oil. Add onion, garlic, ginger, chili and stir-fry for 5 minutes. Add shrimp paste to the mixture and cook for 2 minutes, then add lemon juice, brown sugar and soy sauce to taste. Stir to combine mixture for 1 minute and off heat.

Arrange lettuce leaves on serving plate and place cod fish on top. Pour the ready sauce over the fish and serve.

16 October 2011

Marinated Flank Steak - BeMyOwnChef Recipes

Pineapple juice, soy sauce, and honey are used as a marinade for this flavorful steak. This mouthwatering flank steak recipe can also be made with other beef cuts.

Prep time: 10 minutes plus marinating time.
Cooking time: about 15 minutes plus standing time.


3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons olive oil
1 3/4 pounds flank steak, well trimmed

1. Puree all ingredients except steak in a food processor.
Pour marinade into a large self-sealing plastic bag, add steak, seal, turn to coat well, and refrigerate 6 hours or overnight.

2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate
coals or broil 4 inches from the heat until steak is the way you like it. 5 to 6 minutes on each side for medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough.
Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible. Serves: 4.

13 October 2011

Cavatelli Sausage With Broccoli - BeMyOwnChef Recipes

1/2 lb. or 2 cups dried Cavatelli or other small shell−shaped Italian pasta
*Boil till soft, drain and set aside.
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese


Cut sausage or Squeeze sausage from casings and saute in a heavy skillet or frying pan.
Stir until no longer pink and sausage has broken down into small chunks.
Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage.

Stir gently til it begins to brown. Add garlic and saute 1 minute more.
Add broth and raisins and simmer until the broccoli is tender, about 3minutes.
Do not over cook. Finally, add butter and stir to melt. Add, with sausage, to cooked pasta and serve with parmesan cheese.

1 September 2011

Margarita Grilled Tiger Prawns - BeMyOwnChef Recipes

Grilled Tiger Prawns is always something delicious to cook and share at home. Just remember to cook more as the take-up rate will be fast...

12 - 16 counts of Tiger Prawns
1 cup papaya juice (250ml)
1/3 cup cilantro chopped fine (80ml)
1/4 cup tequila (60ml)
1 – 2 Thai chili chopped finely (depends on how hot you want)
2 tablespoons of peanut cooking oil (30ml)
Garlic salt and pepper to taste
1 half-ripe papaya (cut to thin strips)

Peel and devein the tiger prawns.
Place into a re-sealable plastic bag.
Add tequila, papaya juice, cilantro, Thai chili and cooking oil.

Mix in bag to evenly coat shrimp.
Place in refrigerator for 30 minutes.

Prepare the barbecue for direct grilling. Preheat the griller to high heat.
Remove tiger prawns from refrigerator & pat dry.
Use remaining marinade or sauce and heat for 10mins & mix with papaya strips. (set aside)
Season the prawns with garlic salt and pepper.
Oil the grill and place prawns on direct heat for 2 minutes per side.Or until the prawns are bright pink and opaque all the way through.

Serve with garnish and half-ripe papaya strips on plate.

26 August 2011

Sinful Seafood Spaghetti - BeMyOwnChef Recipes

This Recipe is a challenge for all seafood spaghetti lovers out there. One may add other seafood ingredients and bring the challenged out of this sinful dish.


  • 1/2 pound spaghetti
  • 4 tablespoons butter, divided
  • 3 shallots, minced
  • 1 cup diced fresh mushrooms, mix any types you like 
  • 1 cup grape tomatoes, quartered or you may use large tomatoes and dice
  • 3 cloves garlic, minced
  • garlic salt and ground black pepper to taste
  • 1 pound uncooked medium shrimp peeled and sea clams, any white clams you like 
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 cups torn fresh spinach leaves
  • 1/2 cup cooking cream milk
  • 1/4 cup shredded Parmesan cheese and Feta cheese


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
  2. Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape or dice tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp and clams, and cook until the shrimp just begins to turn pink, stirring occasionally, about 1 minute. 
  3. Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque and clams starts to open, about 3 minutes. Stir in the spinach and once spinach has wilted, stir in the cream milk and Parmesan / Feta cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti. Serve 4 - 5 person.

13 August 2011

Chicken On Skewers - Teriyaki Style - BeMyOwnChef Recipes

If you're looking for something easy. This is the real star dish that you can enjoy just by itself or mix on top of rice or pasta. You can use this recipe with other meats as well if you like. Taré literally means 'dripping' and is a general term for thickened sauces, for example, Yakitori Sauce and Teriyaki Sauce.

Make your Teriyaki sauce:

4 tbsp Sake
6 tbsp Shoyu (Japanese Soy Sauce)
1.5 tbsp mirin
1 tbsp castor sugar

Combine all the Taré ingredients in a pot and bring to boil over medium heat. Simmer for 5-6 minutes, stirring to dissolve the sugar. Remove from the heat and set aside.


12 chicken thighs, with skin, boned
12-18 spring onion (scallions), white parts
24 pre-soaked bamboo skewers (15cm/6in)
24 small okra, trimmed
Lemon wedges to garnish
Sansho pepper and/or Shicimi (seven-spice chili) powder (optional)


Trim the fats from the chicken thighs and cut into 4cm square cubes. Cut the spring onions to about 4 cm or similar length to that of okra. Alternatively, chop all your assorted vegetables (1 tomato, 1/4 cucumber and 1 small onion) into roughly the same size as the chicken pieces.

Keep the bamboo skewers soaked in water until the last minute. This will prevent them from burning. Alternatively, wrap the ends of the bamboo skewers with foil pieces. It will not burn this way.

Thread 3 pieces of chicken meat on each skewer to make a total of 24 skewers. Thread 3 spring onions and 2 okras alternatively onto each skewer to make 12 skewers. I did a mixture of both, alternating chicken pieces with vegetable pieces. Grill or barbecue on high the chicken pieces for 3-4 minutes. Then turn over and grill 2-3 minutes until both sides are lightly browned. Remove from heat, one at a time, and baste with the Taré and return to the heat to dry the sauce. Repeat this process a few more times until all chicken skewers are golden brown.

Alternatively, half the skewers can be white-grilled ans sprinkled with seasalt instead of basting. Grill the vegetable skewers in the same way as chicken, but for a shorter time, 1-2 minutes on each side. Arrange skewers onto serving plate and serve hot, garnished with lemon wedge together with Sansho pepper.
Serve 4 to 5 person.

15 July 2011

Salmon With Lime Butter Sauce - BeMyOwnChef Recipes


2 tbsp Olive oil
60g Butter
4 fillets of Salmon
1 pinch cracked black pepper
190ml fish stock
175ml White wine
1 lime, juice only
190ml double cream
60g chilled Butter, cubed
To Serve:
new potatoes
lime wedges


1. Preheat the oven to 180C/gas 4.
2. Heat the oil and butter in a frying pan. Scatter the salmon fillets with cracked black pepper and sear briefly on both sides in the hot pan.
3. Transfer the salmon to a baking sheet and bake in the oven for 10 minutes, until cooked through. Meanwhile make the sauce.
4. Return the frying pan to the heat, add the fish stock, wine, lime juice and cream and bubble until reduced by a third. Whisk in the chilled butter which will give the sauce a nice sheen.
5. To serve, slice a few cooked new potatoes onto the plates. Sit the salmon on the potatoes and half coat with the sauce so you can still see the fish and the black pepper. Garnish with a lime wedge and parsley.

9 July 2011

Lamb Shank Dish with White Beans

I came across this Lamb Shank Dish done with white beans and some organic ingredients at “http://en.petitchef.com” that looks so delicious and would like to share this recipe around.

I love braising as a cooking technique not only because it has layers of flavors incorporated in one dish, but more importantly because there isn’t much washing up after you are done. Just keeping it real and simple.


3 lg. grass-fed lamb shanks (6 halves)
3 large carrots – peeled, 1/2″ slices
1 red onion – diced
1 large leek, white only – sliced, rinsed
4 garlic cloves
1 tbsp tomato paste
bouquet garni (oregano, thyme, rosemary)
3 bay leaves
1 cup red wine (whatever you’re drinking will work)
1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
5 cups organic beef broth
1/2 cup low-sodium organic
chicken broth
4 tbsp olive oil
Salt and Pepper to taste (S&P)


Preheat large skillet on high heat for 1 minute. Add 2 tbsp olive oil. Season each shank with S&P. Sear in skillet for 2-3 minutes each side or until browned all over. Remove to an oven-proof dish. Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil. Add carrots, leeks, onion and garlic and sauté for 5 minutes, stirring frequently so as not to burn. When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute. Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes. Add this mixture to shanks along with soaked beans.

Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together.

Cover pan with foil and pop into oven. Cook for 2 1/2 hours at 160 degrees C or until lamb is fork tender and falls off the bone. Serve: 4 – 5 Person.

All recipes are made with the finest quality farmer’s market whole foods, natural and non-processed ingredients.

23 June 2011

Roasted Beer Pork Ribs - BeMyOwnChef Recipes

Roasted pork ribs is something to crave when it comes out juicy and the meat just fall-off when you bite. Ribs makes an awesome dinner for any kinds of celebration.


1.5 kg spare pork ribs or baby pork ribs
4 tbsp of soy sauce
1 tsp of garlic powder
1.5 tsp of paprika
2 tsp of cayenne pepper
2 tbsp sugar
2 tbsp honey
1 cup of beer
Half tsp of salt and black pepper to taste.


Wash and clean the ribs thoroughly and then dry with a kitchen towel or paper. Removing the membrane from the ribs is optional. Combine all the other ingredients in a bowl. Mix well and coat the ribs with it thoroughly. Cover and refrigerate overnight.

Preheat oven to 180°C. Cover a baking dish with aluminum foil or you may use a oven tray. Spray it with some olive oil. Prop up the pork ribs on its side, coating liberally with marinade sauce leftover. Roast for 2 hours or until golden brown and don't forget glaze the remaining marinade sauce on the ribs once every 30mins. Test if the ribs are done after 2 hours and the meat should slightly fall off the bone when pierced with a fork. Serve 4 - 5 person.

21 June 2011

Chicken Linguine In Mushroom Cream - BeMyOwnChef Recipes

A thick, creamy mushroom sauce served over golden brown chicken breasts and linguine. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.


  • 8 tablespoons butter, divided
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 6 ounces button mushrooms, sliced
  • 3/4 cup Marsala wine, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup heavy cream
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1 (12 ounce) package uncooked linguine pasta


  1. Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
  2. In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
  5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
  6. About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta. Serve 3 to 4 person.

10 May 2011

Popeye's Fried Chicken - BeMyOwnChef Recipes

Wanna feast on finger lickin’ good fried chicken? Well, you probably can DIY in your kitchen with the recipes below. This Popeyes’ chicken is different, the skin is light, crispy and simply a joy to eat when done right.


3 cup Self-rising flour
1 cup Cornstarch
3 tbs Seasoned salt
2 tbs Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix -- (1 1/2 Ounces)
1 pk Spaghetti sauce mix -- (1/2 Ounce)
3 tbs Sugar
3 cup Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb Chicken -- cut up


Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~.

Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying.

Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 - 8 minutes longer to crisp the coating.
Serves 4.

25 April 2011

Beer Onion Pork Chops - BeMyOwnChef Recipes

This is a simple dish which fills your home with a wonderful smell of beer, onions & chops. The recipe works well with lamb chops too. Serve with hot sauce and mashed potatoes.

  • 6 – 8 (4 ounce) pork chops, about ½ inch thick each. (You may substitute with lamb chops if you like)
  • seasoned garlic salt to taste
  • 1 tsp of mix herbs
  • 3 onions, sliced to rings size
  • cut 100g butter and melt
  • ½ cup beer (Any brands will do) or you may do without if you dislike beer
  • 4 large potatoes, boil till soft, mashed and set aside (You may add some additional butter for taste)


1. Preheat the oven to 180 degrees C.

2. Season the pork chops with garlic salt and mix herbs, then place in a glass baking dish. Arrange onion slices on top of pork chops and then pour in the melted butter and beer into the dish. Cover with aluminum foil.

3. Bake for 1 hour in the preheated oven, thereafter reduce the oven temperature to 150 degrees C and remove foil. Continue to bake for another 20 minutes. Serve 4 – 6 person

13 April 2011

Ham & Crab Sticks Lasagna - BeMyOwnChef Recipes

I have created this fusion style of Lasagna using Ham and Crab Sticks as fillings and Crispy Spinach for the toppings. This Lasagna dish really turned out great and yummy and my Family & Kids love it.

· 8 ounces lasagna noodles
· 1 tablespoons salt for cooking water
· 1 tablespoon olive or truffle oil
· 2 ounces low fat ricotta cheese
· 8 ounces sliced Mozzarella cheese
· 3 ounces grated Parmesan cheese
· 1 bunch of Spinach Leaves


· 1/2 cup finely chopped onion
· 2 cloves garlic, minced
· 2 tablespoons olive oil
· 300g of ground ham
· 10 pieces of crab sticks (slice to 4 pcs each)
· 3 large fresh tomatoes
· 1 can (6 ounces) tomato paste
· 2 teaspoons salt
· 1 teaspoon sugar
· 1/4 teaspoon dried basil
· 2 cups water

Start sauce about 30 to 40 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground ham and brown, then add crab sticks and the remaining ingredients; stir well. Simmer slowly, uncovered, for 30 minutes.

Cook lasagna noodles in boiling water with 1 tablespoons of salt for about 15 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, ham & crab sauce, and Parmesan cheese. Add 1 tablespoon of truffle oil and Bake at 325° for 40 minutes. Deep fry the spinach leaves in oil until crispy, remove and add to the top of the lasagna dish when ready. Serves 6

12 March 2011

Bake Pasta Macaroni Cream Cheese – Fusion Style - BeMyOwnChef Recipes

This is a quick and easy way to prepare bake pasta macaroni cheese for the family and the dish will always be a welcomed addition for lunch or dinner and the kids will love it too. I have created a fusion style for this macaroni cheese using some slightly different ingredients.    

200g Pasta Macaroni
50g Butter
4 slices of Cheddar Cheese
150g Mozzarella Cheese
2 cups Cooking Cream
1 cup Mixed Mushrooms (Cut into half)
8 pieces of Crab Stick (Cut into half)
3 big Tomatoes (Cut into 8 pieces each)
Some Garlic Salt & Black Pepper to taste
½ tsp of Mix Herbs
20g Raw Salmon Roe


Cook pasta macaroni in a pot of boiling water with ½ tsp salt for 15mins or till texture is slightly soft. Drain the macaroni and set aside to cool. Using another pot, add cooking cream, butter, cheddar cheese, mozzarella cheese and stir for 10mins under low heat till sauce is thick and creamy.

Add mixed mushrooms, mixed herbs, garlic salt & pepper to sauce and stir for 10mins. Turn off heat and set cream to cool slightly for 3mins. Bring out the baking dish and pour all the macaroni in, add cut tomatoes, crab sticks, then pour all the cream cheese in. Top with additional mozzarella cheese and some black pepper and place in oven to bake at 180 degrees C for 15mins. Remove from oven, serve in pasta plate and garnish with salmon roe. Serve: 4 person

*For Macaroni & Cheese lovers, kindly check out this link below for more recipes.

Macaroni and Cheese

1 March 2011

Lemon Pork Chops - BeMyOwnChef Recipes

This is an easy tasting way to prepare boneless pork chops. The sauce is wonderful over pasta or rice. For chicken lovers, you may use chicken thigh instead of pork chops. This dish makes great for a family dinner or an elegant company entree.


6 (4 ounce) pork chops, about ½ inch thick each. (You may use debone chicken thigh if you like)
1 lemon
3/4 cup tomato ketchup
1/4 cup packed brown sugar
1 teaspoon white wine vinegar


1. Preheat oven to 170 degrees C.

2. In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in an oven tray or shallow baking dish.

3. Combine the ketchup, brown sugar, and wine vinegar. Pour mixture over pork chops, spreading to cover evenly. Cut 6 thin slices from the lemon, and lay one slice on top of each pork chop. Squeeze the juice from the remaining portion of lemon over the chops.

4. Cover with aluminum foil and bake for 20 minutes at 170 degrees C, then uncover and bake for another 15 minutes more. Serve 4 - 6 person

27 February 2011

Beer Batter Chicken - BeMyOwnChef Recipes

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish or prawns which are especially tasty in this beer batter.


1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer
3 - 5 chicken thigh / wings or breast meat


In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture). Mix chicken in batter and sit for 10mins. Heat up oil in pan and fry chicken till golden brown. 

24 February 2011

Shrimp And Chicken Linguine Pasta - BeMyOwnChef Recipes

This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired. You may use Macaroni too if you like.


  • 1 pound linguine pasta
  • 1/4 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • 3/4 cup white wine
  • 1 pound medium shrimp - peeled and deveined


  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
  3. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
  4. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
  5. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp. Serve 3 - 4 person.

22 February 2011

Shrimp And Tomatoes Linguine - BeMyOwnChef Recipes

Use tomatoes that are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used to replace fresh ripe tomatoes.


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups diced tomatoes
  • 1 cup dry white wine
  • 2 tablespoons butter
  • garlic salt and black pepper to taste  
  • 1 (16 ounce) package linguine pasta
  • 1 pound peeled and deveined medium shrimp
  • 1 teaspoon Cajun seasoning or mixed herbs seasoning
  • 2 tablespoons olive oil


  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Season the shrimp with the Cajun or mixed herbs seasoning, garlic salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine and done. Serve 3 - 4 person.

21 February 2011

Sometimes Lazy Cookings Pays Off..

Yes, I match together dishes the way a blind monkey might stack LEGOs, but once in a while I stumble upon a real keeper. This is one dish that I'm particularly fond of.

A simple dish to toss together when you're feeling lazy. The while thing only take a few minutes of actual active work and the payoff is flavorful and healthy. This dish easily doubles for company or for leftovers.

Soba and Brussels Sprouts with Parmesan

Feel free to substitute Feta, or other favorite cheese.
Servings: serves 2 people.

1 wrapped bundle of soba noodles
20 small Brussels sprouts
2 garlic cloves
2 Tablespoons + 2 teaspoons olive oil
1/4 cup grated Parmesan

1. Trim the ends off the Brussels sprouts and cut them in half. Discard the ends and any loose leaves. Finely mince the garlic.

2. Prepare the soba noodles per manufacturer's instructions. Drain and toss with 2 teaspoons of olive oil. Set aside.

3. Place the remaining 2 Tablespoons of olive oil in a skillet over medium-high heat. When the oil is hot and shimmering add Brussels sprouts. Toss and cook until they start to brown and soften a bit, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Take off heat.

4. Toss the soba with the Brussels sprouts and garlic. Plate and garnish with Parmesan. Serve...

See? Lazy Cooking Right !!!

Do you have any lazy cook recipes of your own? If so, please share them in the comments.
I know I could always use a new recipe for those tired, hungry, downtrodden nights.