I called this entry 'from getting frustrated to a good spinach strata'

Yes, last night I am really frustrated because I didn't know what I want to cook for our dinner. When I looked around my kitchen cabinets and hoping that I can find something to cook, I found a bag of hoagie roll (or I called it subway bun :)) on the corner of my cabinet, and.......*tring tring* spinach strata acrossed into my mind. Then I opened my refrigerator, I can't find any ham or bacon :(. But, I saw a bowl of chorizo. Aha....I'm getting excited because I know I will make up my own strata :).

When the chorizo spinach strata *I named it then* is baked in the oven, I can smell the good smell came out from the chorizo! Really made me hungry!.

Chorizo Spinach Strata

6 Hoagie Rolls (Italian bread, french bread are work too), diced

1 package of baby spinach, rinse, drain and chopped
1-1/2 cups pork chorizo
1 onion, chopped
1 green bell pepper, small diced
2 tsps olive oil
Salt and blackpepper, to taste

Egg Mixtures (mix all):
6 eggs, lightly whisk
1 cup of fat free milk *a lot healthier I guess ;)*
Salt and blackpepper, to taste

The Filling:
Caramelized the onion with olive oil on a medium pan. Stir in chorizo and stirring until the red oil comes out from the chorizo. Stir in chopped spinach. Stirring until the spinach is soften. Add in bell pepper, salt and blackpepper, to taste. Let it simmering for 3 minutes. Remove from the stove. Set aside.

The Finishing:
Preheat the oven over 375F.
Spread a half of diced hoagie rolls evenly into casserole dish. Transfer the filling to the top of the bread, spread it evenly. Cover it with the remaining hoagie rolls. Pour the egg mixture evenly and make sure the bread are soaking the egg mixture before you put it in the oven.
Bake it for about 30 minutes. Serve it warm.



Lately, I've been trying to bring my hubby's appetite back. Since he got sick last week, he is really lost his appetite :(. So, I kept trying to find new dishes that I never cook before, hoping that he will eat and enjoy it.
Once I found out that I can download lots of video recipes into my iPad, I became a downloader-freak. There lots of video were downloaded, one of them is Jamie Oliver's spaghetti and meatballs' recipe, but as usual, I really can't totally follow a recipe. I always tempted to change the recipe by adding some ingredients here and there :).

My hubby didn't say anything, I guess he still had not get his appetite back yet but at least he ate 2 bowls of the spaghetti and meatballs plus a bowl for his lunch at work.
Myself, I liked it alot. The sauce is a bit thick which is I like. I always think that spaghetti should come with a little bit thick sauce, weird huh?! :). Overall, it was tangy and tasty! :)

Spaghetti and Meatballs

1 package of dried spaghetti
1 tsp salt
2 liter water

For the meatballs:
2 lbs ground beef
2 eggs
3 tbsps mustard
1.5 tbsps oregano
1.5 tbsps rosemary, crushed
4 tbsps grated parmesan
4 oz graham crackers, crushed
Salt and blackpepper, to taste
3 to 4 tbsps olive oil

For the sauce:
3 cloves garlic, thinly sliced
2 cans diced tomatoes with juice
1 cup chicken broth
1 bottle marinara sauce
2 tsps basil
1 tsp thyme
Salt and blackpepper, to taste

Boil spaghetti in the boiling water and salt. Boil it until al-dente. Drain it and set aside.

For the meatball:
Mix all the ingredients except olive oil in a big bowl. Scoope 1 tablespoon meat mixture and shape it into a ball. Repeat it until the meat mixture are all in balls shape.
In a pan, heat olive oil over medium high heat. Fry all the meatballs until all sides are brown. Transfer it to a plate. Reserve the oil.

For the sauce:
Stir fry garlic with the reserved oil, until fragrant. Stir in diced tomatoes with juice, marinara sauce, basil, thyme, salt and pepper, to taste. Add in chicken broth, stir well. Add in the fried meatballs, stir continuously until the meatballs are coated with the sauce. Simmer it until the sauces are slightly thicken.

Put spaghetti on a serving plate. Pour the meatballs sauce over the spaghetti. Sprinkle it with grated parmesan. Bon appetite!



Let's get drunk with this chicken.....:). Nah, I'm just kidding :). This dish is really healthy *for me*. Yes, it used chinese wine called shaoxing, but it is far from making you drunk after you eat it.

This dish is famous for its name. In fact, it is a traditional dish at the time of Tang Dynasty. I like this dish because not only it is tasty and tangy, also it's very easy, fast and healthy dish which is a perfect gateway if you are tired and don't want to cook but you SHOULD cook for your family.

Pekinese Drunken Chicken

1 lb chicken fillet, diced
3 tbsps olive oil
3 cloves garlic, chopped
1.5 cups chicken broth
4 green onions, chopped
4 carrots, peeled and sliced
3 tbsps soy sauce
1 tbsp sugar (Belzy -- I omitted)
1.5 cups shaoxing (Chinese rice wine or sweet sherry are ok)
2 bunches broccoli, wash and rinse
2 cups boiling water (mix with 1/2 tsp salt)
Salt to taste

1. Dice the chicken breasts into bite-sized cubes.
2. Heat the oil in a wok or fying pan. Add the garlic and stir fry for 1 minute.
3. Add the chicken pieces and stir-fry briskly for 2 to 3 minutes.
4. Add in the carrots and stir fry for 2 to 3 minutes.
5. Add the chicken broth and the sugar and bring to the simmer. Allow to simmer for about 10 minutes, stirring occasionally. The broth should reduce to about 3/4 cup without the chicken burning.
6. Add the shaoxing or Chinese rice wine and salt to taste. Bring to simmer for about 1 to 2 minutes. Add in green onion, stirring well.
7. Meanwhile, boil the broccoli in the boiling water mixture for 2 minutes. Remember, do not boil it too long time, you don't want to get a mushy broccoli. Drain it.
8. Arrange the broccoli on a serving plate, then add the chicken. Serve it.