Skip to main content


New york city-provincetown-maine trips

Our vacation start in New york city, the trip to provincetown,MA and Ogunquit,Maine, It turns out really nice weather, everything was great, We had a great time. The view from a window at our friend apartment in NYC,one of my favorite getaway city in US. I enjoyed this Frozen yogurt caramel while walking,Yummy :) We like to walk around the city, this time we walk to south street seaport before dinner, This is what I love about the city, I can grab a food or drinks in the street and just keep walking about anywhere and if we get tired, take metro back :) My friend Tom, cooked dinner for us comfort food for the night. The next morning,ready for our road trip, drive from NYC to Cape cod, Massachusetts. Arrived in Provincetown MA, this is our second time to stay in Snug cottage bed and breakfast, glad to be back after two years. On the way to Ogunquit beach,Maine before check-in, we stop in the Stonewall kitchen and shopping in

Savory tofu pie

This savory pie filled with tofu, herbs and topping with mozzarella cheese and  cherry tomato, It's my first experiment use tofu on pie shell it turns out really well, crusty, cheesy and savory, good to serve for breakfast,brunch or dinner. Ingredients: - 1 9" pie Shell/ homemade/ store bought - 1 block tofu / 12 oz - 1 1/2 cup egg whites - handful chopped basil - 1/2 cup chopped green onion - 1 teaspoon salt - 1/2 teaspoon black pepper/ - 1/2 teaspoon paprika - 1/2 teaspoon garlic powder - 1 cup  mozzarella cheese - 8 cherry tomato Preparation : Preheat oven on 350 F cut tofu in cube, whisk egg whites with chopped green onion, basil and season with dry ingredients spread tofu in the bottom  of pie shell and pour egg whites mixture and topping with mozzarella cheese and tomato on top. on the baking pan,bake pie about 40-45 minutes or until golden brown.

Pears caramel pie

Most ingredients in this pears caramel pie are leftover that I need to use up before I go on vacation, I even use store bought pie shell, to make quick and easy. I have lots of fresh pears from my friend,and homemade kumquat candied in the fridge that I almost forget it's been there awhile  :)   so I add them to the pie as well. kumquat candied in this recipe is optional,but it taste really well together,maybe you can substitute with any little bit fruits candied for a taste. Ingredients: - 1  9" pie shells ( homemade or store bought ) - 3 Tbsp dulche de leche / caramel - half lemon juice - lemon zest - 4-5 pears - 1/4 cup kumquat candied ( optional ) - 2 Tbsp butter ( melted ) - 1/2 Tbsp sugar Preparations : preheat oven on 350 F peel the pears, slice round and core the seeds in a small bowl, mix caramel/dulche de leche with lemon juice and zest, stir until smooth and combine brush pie shell with melted butter spread caramel mixture on pie

Dairy free Grilled cheese and tomato

I know everyone can easily make a simple grilled cheese, but I just want to share about this   Tofutti dairy free and gluten free cheese   to the readers who don't eat dairy and gluten free, This slices cheeses is great for any sandwiches. If you have too much tomato from the garden this late summer use some of them for this grilled cheese tomato or sandwiches. you will need : - slices bread/ regular or gluteen free -  tofutti cheeses slices - slices tomato and basil - butter or any oil ( heat a little bit butter/oil on a grill pan/ skillet, grill bread until brown layer with  slices cheese until slightly melted add tomato and basil, flip it until both side looks brown )

Spice lemon pepper salmon

This salmon recipe is very easy and ready in no time,especially if you have fresh salmon on hand or if you use frozen salmon, you can marinade for about 10-15 minutes or marinade before you go to work and cook when you get home,  serve with mix green salad or any leftover, It's perfect meal after long hours work schedule. I serve with  leftover mashed potato butternut squash and corn shrimp fritter Or you can serve with any mixed green salad with any salad dressing, or fresh vegetables cook in microwave. Ingredients : - 2 fresh /thawed salmon fillet 6-8 oz marinade ingredients : - salt and pepper - 1 Tbsp lemon juice - 1 Teaspoon lemon zest/grated - 1 teaspoon honey - 1 teaspoon grated ginger - 1 Tbsp lemon pepper spice blend - garlic powder - 1 Tbsp sesame oil + 1 Tbsp for cook Preparation : sprinkles fresh / thawed salmon with salt and pepper, In a small bowl mix all marinade ingredients and whisk them until combine, Put salmon in a ziploc

Roasted tomato butternut squash curry soup

Thank you so much to our neighbor Hikerson's family for a basket of fresh vegetables, come all the way from Tennessee to my kitchen, I use the potatoes and tomato  in the basket for this this roasted tomato butternut squash soup, Once again Thank you ! Ingedients: for roasted tomato - 3 large size tomatoes - 1 large butternut squash - 1 onion/ chopped - 3 clove garlic/ chopped - 2 inch ginger - 3 Tbsp vegetable oil - 2 vegetables bouillon - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 tsp curry powder - 1 cardamom powder - 1 coconut milk Preparation : preheat oven in 400 F Cut tomato and butternut squash  in wedges, in the baking dish, mix tomato and butter nut squash drizzle with olive oil, and bake for an hour, set aside Meantime,Chopped onion,garlic and ginger,,cook with olive oil until fragrant, Add roasted tomato and half water equal with coconut milk until boilng, puree with hand blender meanwhile Peel bu

Avocado key lime pie

The recipe adapted from  emeril lagasse  I just change the topping with avocado cream and I use store bought pie crust. Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans sweetened condensed milk 1 cup key lime or regular lime juice 2 whole large eggs topping ingredients : 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest 2 ripe avocado Directions Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. or use store bought pie crust In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minute