Fruity Quinoa Chickpea Salad with Lemon Basil Dressing

I couldn't be happier when I arrived at my service apartment, and realized that I have an almost full kitchen - microwave, stove, oven, dishwasher – to keep me company over the next two months. Eating out every day just wouldn't do for me.

While having a kitchen is a good thing, I had to stock up on my totally empty pantry. Having an empty pantry and refrigerator reminded me of how expensive it is to stock up on a pantry, and essential kitchen ingredients, and made me wonder if it is worth the while to cook during my stay here. Despite the second thoughts, I still went ahead and stocked up on the following essentials:

- Extra virgin olive oil
- Salt
- Ground pepper
- Ground cinnamon
- Cumin
- Lemon and lime
- Canned beans
- Rolled oats (I need my oatmeal)
- Garlic (I use them a lot in cooking)
- Onion (I use them a lot in cooking)
- Quinoa (I was deciding between quinoa and brown rice)
- Tamari sauce (for Japanese dishes)
- White Miso Paste (for Japanese dishes)
- Dashi powder (for Japanese dishes)
- Walnuts (nuts are my go-to snack)
- Chicken broth (I need my savory oatmeal)
- Fresh herbs (basil, mint, rosemary, thyme, oregano)
- Fresh fruits (I need my daily dose of fruits to stay regular)
- A bar of dark chocolate !!

With my newly stocked pantry, the first dish I made was this quinoa salad. Quinoa is my best friend, and if you have been following this blog for some time, you should know how much I adore it. This salad is light, citrusy and perfect for summer – it’s perfect for the weather in New York and Connecticut now! Sala from Veggie Belly used ripe mangoes, but I substituted it with unripe mangoes because I didn’t want a salad that is too sweet. Either ways, I think they are still scrummy:)

Fruity Quinoa Chickpea Salad with Lemon Basil Dressing
Adapted from Veggie Belly
Serves 2

Ingredients
For the quinoa
1/2 cup quinoa
1 cup water

For salad additions
1/2 cup fresh blueberries
1/2 cup unripe mangoes, cubed (for sweeter variation, use ripe mangoes)
1/2 cup chickpeas, rinsed and drained

For the lemon basil dressing
2  tbsp extra virgin olive oil
4 tbsp lime juice
1/4 tsp zest of lime
1 tbsp basil leaves, minced
1/2 tbsp fresh mint, chopped
Salt and pepper, to taste

Directions

1. To cook quinoa, bring  1 cup water to a boil in a saucepan; add the quinoa, bring back to boil, cover and cook over medium heat for about 12 minutes, or until quinoa has absorbed all the water. Remove cooked quinoa from heat, fluff, cover and allow it to stand for another 15 minutes.
2. While the quinoa is cooking, combine the blueberries, mango and chickpeas in a bowl and set aside in the refrigerator. Combine the ingredients for the dressing. When the quinoa is ready, add the cooked quinoa to the bowl of fruits and chickpeas. 
3. Toss the salad with the dressing. Allow to chill for 1 hour or more to allow flavors to blend. Salad keeps well overnight. Enjoy!

What other pantry items would you buy during a two months stay like this?

What are the must-have items in your pantry?

Vanilla-Scented Poached Pears

Greetings from New York City!

I am finally here in NYC after a long 22-hour flight. *Phew* I might have told some of you that I will be in NYC and Connecticut for work, and here I am! Work has brought me to US, and I will be in Connecticut over the next 2 months. This is my first work trip, so I am really excited about this. Amidst the excitement, I was bored stiff during my flight, so I tried to kill some time during my flight with this post:

Since I started on my new job, I have not had much time to cook (or even blog). Breakfast has been my usual fuss-free savory oatmeal, fruit salad or granola; lunch has been on-the-go; dinner has been more of a social gathering with different groups of friends. While I think catching up with friends over dinner is a wonderful thing to do, I find myself missing home-cooked meals, and spending some personal time in the kitchen.

 So when I finally managed to sneak in some time on Saturday morning, I decided to kick start the weekend with some dessert for breakfast – Vanilla-scented Poached Pears. Since the theme for this fortnight’s cookbook challenge is ‘Desserts’, I am sending this in for that.

Poached fruits are not what one would typically think of when desserts are concerned;  chocolate usually tops my list for desserts. They are like the unsung hero amongst desserts . You often forget about them, until someone reminds you about how great they are.  For me, that ‘someone’ is The Candle Cafe Cookbook – a cookbook that my friend, May, gave me when she returned from her New York trip some time back. The Candle Cafe Cookbook is a cookbook by the Candle Cafe, a vegan restaurant that May fell in love with during her trip to NYC. Knowing that I enjoy vegan dishes as much as she does, May decided to share with me a slice of her trip, and bought me this cookbook. I have since tried several recipes from this cookbook, and the dishes have always turned out well; this time is not the exception.

This poached pear doubles up perfectly as a lovely breakfast when served over a bowl of oatmeal porridge. That is the beauty of any form of poached or grilled fruits – it is so versatile. If you are craving for a dessert, serve it with ice cream, and if you want a sweet weekend breakfast, serve it with yoghurt or oatmeal!!

Happy July 4th to all my friends in US!

Vanilla-Scented Poached Pears
Serves 4
Adapted from The Candle Cafe Cookbook

Ingredients 
4 medium pears, washed and peeled
1/4 cup fresh lemon juice
1/2 cup sliced almonds, toasted
1/4 cup cranberries (I used dried cranberries)
1 tsp ground cinnamon
2 cinnamon sticks
1/2 cup apple juice (I used unsweetened apple juice)
2 tsp vanilla extract

Directions

1. Peel the pears and cut them in half from stem to base. Core the pears and leave the bottoms intact. Drizzle them with lemon juice.
2. Fill each pear with an equal portion of cranberries and almonds. Sprinkle the pears with ground cinnamon. 
3. Place the pears – filled side up- in a saucepan; add the cinnamon sticks to the pan and pour the apple juice and vanilla extract around the pears. 
4. Simmer, uncovered, over medium heat for 20 to 25 minutes, or until tender. Serve warm on its own, with ice cream, or over a bowl of oatmeal. Enjoy!

Cook’s Notes
These were great with dried cranberries, but I believe they would have been even better with fresh cranberries.

How do you kill time during a long-haul flight?

What is the first dessert that you think of?

Melinda’s Choc Fudge Cherry Ripe Brownie

"Life is like a box of chocolates. You never know what you're gonna get."

We all know this famous quote by Tom Hanks in Forest Gump. But I say: Life is like a box of brownie mix. You never know the end result until you try it, and the result may surprise you – just like how the combination of Melinda’s Chocolate Fudge Brownie Mix and Cherry Ripe bars resulted in some really awesome brownies. Or how sometimes, you may not be too enthusiastic about something, only to realise later that it wasn't as bad as expected, and that you have actually enjoyed it.

I have always been skeptical about store-bought brownie pre-mix. Years ago, during my gluten-eating days, my maiden attempt of baking brownies - using store-bought pre-mix - resulted in a total disaster. I can still remember how dry and sickeningly sweet my brownies were; and I never knew brownies could taste so bad. From then on, I avoided any sort of pre-mixes like plague – until I tried Melinda’s Chocolate Fudge Brownie Mix.

During my trip back to Melbourne, my friend, Jenny gave me a box of Melinda’s Chocolate Fudge Brownie Mix. She has been experimenting with various gluten-free cake and brownie mixes, and wanted me to try her favourite brownie mix. You could see the excitement in her eyes when she talks about these brownies, ‘If all gluten-free products are this good, giving up gluten will be so much easier.’ Skeptical as I may have been, I was bought over by her enthusiasm.

So on Father’s Day, I finally gave it a go. I have started on my new job, and have not had the time to shop for baking ingredients, so this baking mix came in really handy. Jenny was right about this - it is possibly one of the best brownies I have had lately. Jenny used dark chocolate chips in her brownies, but I decided to make it more Aussie by tossing in some chopped Cherry Ripe bars. For the benefit of those who have not heard of Cherry Ripe, Cherry Ripe is a cherry, coconut and dark chocolate-based candy bar, and is one of the  oldest chocolate bars in Australia. It is also one of the top three brands of chocolate bars sold in Australia. I was introduced to Cherry Ripe about a year ago, and I started out not liking it. But somehow, the combination of dark chocolate, cherry and coconut grew on me, and it became my favourite chocolate bar (besides dark chocolate) -  sadly, it’s not dairy-free or gluten-free; if not I would be having it every day.

Remember to try some Cherry Ripe if you are travelling in Australia :)

The addition of Cherry Ripe to these indulgent brownies a lovely cherry and coconut flavor. The brownies were all that you can ask for in brownies – moist, decadent, and leaves you wanting more. I had a revelation as my Dad and I were digging into our brownies. How about adding cherries and coconut into my brownies next time? Has anyone tried that before?

Melinda’s Choc Fudge Cherry Ripe Brownie 

Directions 
Preheat oven to 180C. Simply add 2 eggs or egg substitute (I used 1/2 cup blended tofu) and some butter or margarine to the brownie mix.  When the mixture is well combined, fold in 100g of chopped Cherry Ripe. Transfer the mixture to a greased 20 cm/8” square pan. Bake for 20 – 25 mins. Enjoy!!

Cook’s Notes

• Brownie mix is gluten-free, lactose-free, egg-free and yeast-free.
• Omit Cherry Ripe if you want a gluten-free, lactose-free treat.
• Substitute it with your favorite chocolate bar.
• I used 1/2 cup of blended tofu, and margarine.
• For those living in Singapore: You can find Melinda's Choc Fudge Brownie Mix at Market Place Supermarket, and Cherry Ripe bars at the Candy Empire.

What is your favorite candy bar or chocolate bar?
What is your take on baking mix?

The Peninsula Hot Springs and How it is Different from an Onsen

‘How are hot springs in Australia like?’ I asked James.
‘Well, you’ll see it for yourself, and decide how it’s different.’

James and I have been planning a Mornington Peninsula trip – mainly for the hot springs - since last August, but work got in the way, and we decided to postpone the trip. Subsequently, life brought me back to Singapore, and we had to postpone the trip yet again. Since I was back in Melbourne for the past two weeks, we took the opportunity to put our plans into action.

Our Itinerary

And so we did it – a day trip to Mornington Peninsula!

The Peninsula Hot Springs [Source]

Our first stop was the much-awaited Peninsula Hot Springs. The Peninsula Hot Springs is the first natural hot springs in Victoria, and is approximately a 1.5 hours drive from Melbourne. Being half-Japanese, hot springs are not a new thing for me, but visiting a hot spring in Australia was. I was excited to discover how hot springs there are different from the ones in Japan, yet I was expecting them to be pretty similar. I mean, hot springs are hot springs; they can’t be that different, right?

Wrong.

The whole experience proved to be relatively different from the ones I have been to in Japan, but was just as rejuvenating, relaxing and enjoyable. If it was not for the fact that I wanted to visit some wineries, and some restaurants, James and I could have easily spent the entire day soaking in healing waters of the hot springs. We realized later that we should have done the Peninsular Hot Springs last. According to the server at Max’s (we dined here after the hot springs) the Peninsula Hot Springs is really pretty at night, and he said that the experience is ‘magical’. Admittedly, we are not that good at planning itineraries; we are usually the sort who will go with the flow of things when we travel. If I were to go to Mornington Peninsula again, I would definitely do it at night next time.

Doesn't it look magical at night? [Source]

Differences between Japanese Onsens and Hot Springs in Australia (aka Peninsula Hot Springs)

• A hot spring is still called a hot spring in Australia. The Japanese hot spring is called Onsen - traditionally they are used as public bathing places.
• Onsen comes in many types and shapes – outdoors, indoors, public, or private (as part of a hotel or ryokan).
• Bathing suits are compulsory in the Peninsula Hot Springs. In Japan, nudity is compulsory in the Onsens; bathing suits and towels are not allowed in the pool and it is considered rude to use it – you can only use a small face towel to protect your modesty while walking around the bathing area. In recent years, though, there are modern Onsens with mixed-gender baths that requires bathing suits – they are pretty rare.
• Both genders share the bathing area in the Peninsula Hot Springs. In Japan, bathing areas are often separated according to genders; you may find some mixed-gender Onsens, but they are not as common and are not very popular among Japanese women. Frankly speaking, I like the Australian way of using bathing suits and a mixed-gender bathing area. It is more family and couple-friendly; you can relax together with your loved ones and not worry about being nude in front of others. 
• In both the Peninsula Hot Springs and the Onsens in Japan, washing prior to entering the pool is compulsory. In Australia, you wash yourself in the shower room, but in the Japanese Onsen, you wash yourself (in front of others) in a washing area beside the thermal pools. Entering the Onsen while still dirty or with traces of soap on the body is socially unacceptable.
• In Japan, people with large tattoos may be denied entry to the Onsen, because tattoos are often associated with Japanese gangs (Yakuzas). I am not too sure if this rule applies to foreigners, some of my expat friends with tattoos have been allowed in Onsens. In Australia, that doesn’t really matter if you have a tattoo. 

Do you like spas and hot springs??

Spiced Corn-on-the-Cob (Masaledar Bhutta)

I have long been awed by the exotic flavours and blend of spices in Indian cookery. Yet I can count the number of times I have dined in Indian restaurants over the last three years – seven times. It is a shame, I know. As much as I love the complex flavors and the aroma of Indian dishes, the thought of having dishes that are laden with fats does not appeal to me; the use of ghee (clarified butter) and cream means that the dishes are often higher in fats and calories compared to other cuisines. If Indian food was not as oily, and was dairy-free (I’m intolerant to dairy products), I would eat it more often.

So it was like a dream come true when I found this book on James’s bookshelf when I was in Melbourne: Fat Free Indian Cookery by Mridula Baljekar. I was reading it the other day, and ended up packing it into my bag accidentally – really, I’m not lying; and James called me a book-stealer when I told him about it :(. Since I did not like the idea of being called a book-stealer, I had to redeem myself by trying out the recipes in this book – I am now his personal recipes-tester.

The theme for the cookbook challenge is ‘Spice’, so I decided to go with this flavorsome spiced corn-on-the-cob. Unlike the usual corn-on-the-cob that is brushed with butter, these are steamed, and then brushed with a light seasoning of spice mix. The seasoning gave the cobs of corn a tangy-yet-spicy flavor that is bound to whet your appetite – a delicious snack and appetizer.

Spiced Corn-on-the-Cob (Masaledar Bhutta)
Adapted from Fat Free Indian Cookery
Serves 4


Ingredients 
4 large cobs of corn
Juice of 1 lime
1/2 tsp salt
1/2 tsp cumin seeds, ground and roasted
1/2 tsp chilli powder or to taste
1/4 tsp garlic powder (optional)
1/4 tsp dried mint (I used 1 tsp chopped fresh mint)


Directions 

1. Wrap the corn individually in aluminium foil and place it in a steamer, over boiling water. Cook for 25 – 30 minutes. 
2. To roast cumin seeds (roasting helps to enhance the flavor), heat a frying pan for about 2 minutes. Reduce heat to low, and add the cumin seeds; stir for about 1 minute until the seeds produce an aroma. Remove from heat, transfer to a plate, and leave to cool. Grind the cumin using a coffee mill. 
3. Mix the lime juice with the roasted ground cumin seeds and the rest of the ingredients. Brush the spice mixture over the cooked corn and serve. Cut into smaller pieces if preferred. Enjoy!

Are there any cuisines that you like, but avoid because of health reasons? 

Happy Father's Day once again to all Daddies! Here's what we had for Father's Day lunch:)

A lovely lunch at Heart Bistro

Do check out my fellow Cookbook Challengers' entries here.

Father's Day Recipe Roundup + Some Thoughts

My father gave me the greatest gift anyone could give another person, he believed in me. 

- Jim Valvano

Hi everyone! After being in Melbourne for about 2 weeks, I am finally back in Singapore again. This is the third weekend of June. Do you know what that means? It is Father's Day tomorrow! Special occasions such as this, always makes me think about my relationships with the people around me, so I thought I should share some thoughts about my dad (and some lovely Father’s Day recipes) here.

When I was younger, I used to compare my father with my friends’ fathers. My dad is like the typical stereotype of a Japanese dad – chauvinistic, non-affectionate, non-expressive. His work required him to travel frequently, so he was never really around for my birthdays, and many other special occasions; I thought he didn’t care about the family. I secretly wished he was more like my friends’ fathers who were always around to play with them, and buy them gifts.

But as I grew older, and was in a better position to understand my dad’s circumstances, I realized how immature I had been, and how wrong I was about my dad. While he has never told me how much he loved or cared about our family, his actions spoke louder than words. When he is not overseas for work, he is always the one cooking for us – well, at least most of the time; the one who makes sure we keep ourselves healthy and strong; the one who is always supportive of our decisions; and the one who encourages us to undertake new challenges in life – the great teacher and protector of the family.

Dads come in all shapes, sizes, and personalities; but I am certain about one thing – they all love their kids (even if they don’t express it), and are awesome in their own unique ways. I don’t have any new recipes to share today (because I was away), but I did a compilation of some lovely for Father’s Day recipes from various blogs. If you are looking for some Father’s Day menu inspiration, you should really check some of these out! Happy Father’s (and Grandfather’s) Day to all Dads!


Father's Day Recipe Roundup

Breakfast 

Breakfast Sandwich topped with Sports Ball Cheese Slices  by Hungry Happenings
Breakfast Pan ‘Cake’ by Savory Sweet Life 
Baked Eggs  by Live and Enliven [Gluten Free]
Bacon Jam  by Not Quite Nigella [Gluten Free]
Spanish Omelette  by Globetrotter Diaries [Gluten Free]
Sweet Corn Hash  by Joy the Baker [Gluten Free]

Mains 

Chicken Mole Poblano  by Fitter Than Choc [Gluten Free]
Grilled Beef and Mushroom Burger by Simply Recipes
Blue Cheese Sirloin by Cheeky Kitchen
Grilled Portobello Burgers with Chipotle Mayo  by Clean Green Simple [Gluten Free + Vegan]

Desserts 

Golf Ball Cake Pops  by One Fine Cookie 
Fudgy Chocolate Brownies  by Ezra Pound Cake
Father’s Day Cupcake  by Babble.com 
Sports Dipped Strawberries  by Recipe Girl 
Chocolate Peanut Butter Whoopie Pie by Piece of Cake
Vanilla Bean Ice Cream  by Cheeky Kitchen [Vegan]
Frozen Strawberry Cake  by Bitter Sweet Blog [Vegan]
The Long and Tipsy Rocky Road Gluten-Free Brownie by Gluten Free Canteen [Gluten Free]

How is your dad like ? What are your plans for Father’s Day?

Asian Soba Noodle Salad

After several cold and wet days in Melbourne, I’m really relieved that the sun is out again. I was a little worried that it might continue to be rainy during my entire stay here. Rainy weather is one of those things I really dislike, so rejoice for it’s a beautiful day today!

Just recently, I blogged about how I lovely it would be to have a warm bowl of soba noodles when the weather is cold. Since it was chilly, the Chicken Nanban Soba made a regular appearance in my menu over the last few days.

Yet today, for the benefit of those experiencing the heat wave in the Northern hemisphere, I thought this summery Asian Soba Salad might help you fight the heat wave. In this salad, the use of lime, garlic, and chilli gives it a tangy, yet slightly spicy flavor, that is bound to whet your appetite. While Soba noodles may be a Japanese ingredient, the taste of this salad reminds me of the Thai Mango Salad - which I so adore. My dad, being a traditional Japanese, cringed when he saw this salad because he believes that Soba still taste the best when it's cooked the Japanese way. However, in my opinion, there is no hard and fast rule to cooking. Sometimes, we need to try new things before we can decide if we like it. If you’re a fan of Thai cuisine, I am pretty sure you will enjoy this as much as I do.

I made this Soba salad about two weeks ago, when the heat in Singapore was intolerable. This salad keeps well in the refrigerator for about a day or two, so feel free to make a bulk of it, and pack it for lunch the following day. The noodle soaks up the flavor of the dressing, making it all the more enjoyable.

I might have burnt the walnuts again

Asian Soba Noodle Salad
Adapted from Simply Recipes
Serves 6 as Main

Ingredients 
3/4 cup rice vinegar
1/4 cup sugar
1/2 tsp salt
3 large garlic cloves, minced
1 fresh red chilli, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tbsp sesame oil
340g / 12 oz soba noodles
1 red bell pepper, chopped
1 ripe mango, peeled and cubed
1 cup fresh basil, chopped
1 cup fresh mint, chopped
1 cup chopped walnuts, toasted
Lime wedges for serving (optional)

Directions

1. Combine the rice vinegar, sugar, and salt in a pan over medium heat for about 2 minutes until the sugar and salt dissolve. Add the garlic and red chilli,and allow to cool; add the lime juice, lime zest, and sesame oil. Mix well.
2. Cook the soba noodles according to package instructions. Drain and then rinse well under cool water to stop the cooking process. Combine the noodles, mango, bell pepper, basil and mint with the dressing.
3. Serve with chopped walnuts and lime wedges. Alternatively, if you are keeping this in the refrigerator, add the basil, mint and walnuts just before serving. Enjoy!

Cook's Note

Gluten-free: While Soba noodles may be otherwise known as buckwheat noodles, most brands do contain wheat. Wheat acts as a binder for these noodles. Do check the ingredients before making your purchase. 

Do you like fusion food?