Monday, March 27, 2017

Beef Negimaki with Asparagus and Scallions

Since asparagus are in season right now, I might have gone a bit overboard when it was $1.47/lb and ended up with two bunches.  One bunch was slated for the pasta primavera we just had while the second was up for grabs.  So when I saw Rachael Ray make this on her show, I admit I became overly ambitious in trying this out on a weekday.  Because there are so many parts to this especially if you plan on pairing it with the Japanese salad, it may be best to try this on a weekend when you have a “sous chef” to help chop and prep so you are not eating dinner at 8. 

Beef Negimaki with Asparagus and Scallions Rachael Ray Show Recipe -

Price:  $12 for 4 servings = $3 per serving


Japanese Salad

Since I had leftover baby spinach, carrots, and red bell pepper already in the fridge, I only needed some radish which happened to be on sale for just 50 cents a bunch to make this Japanese salad to go alongside the beef negimaki.  With the Asian flavors running through it from the dressing, it was a perfect complement but at the same time realized that it can stand on its own as a wonderful side or the main course by just adding your favorite protein. 

Price:  $3 for 4 servings = 75 cents per serving


Friday, March 24, 2017

Dungeness Crab and Poached Egg

I finally got around to Half Moon Bay a couple of weeks ago and picked up some beautiful 2 1/4 – 2 ¾ lb fresh crabs straight from the crab boats at a reasonable $6/lb. 

At that price, I could not resist getting 3 of them even though there were only 3 of us who are shellfish tolerant. 

Needless to say, we had leftover of which are perfect for repurposing for something in the future especially since I do not cook shellfish myself due to hub’s allergies. 

So when my dad cooked up those 3 crabs, I grabbed a little extra meat so I could pair with a poached egg over one of those dozen Costco torta rolls for a quick brunch item. 

Thursday, March 23, 2017

Pasta Primavera with Saffron Cream

With the first week of spring feeling more like winter still, I decided I will literally get a taste of spring instead.  Fresh spring asparagus, spring onions, fresh peas, haricot verts, spring has arrived in a bowl with some pasta thrown in there too.  Despite the cup of cream for the sauce, the lemon zest always brightens up any dish making this more light and refreshing than heavy.  With so much beautiful greens already in this dish, I skipped the herb toppings and just topped with some parmesan.  Happy Spring!!

Pasta Primavera with Saffron Cream Rachael Ray Show Recipe -

Price:  $18 for 4 servings = $4.50 per serving

Tuesday, March 21, 2017

St. Patty’s Melts

Although the last week of winter felt like spring around the Bay and this first day of spring feels more like winter, with St. Paddy’s Day just last Friday, green is still on my mind. 

So in continuation of St. Paddy’s Day or for those who did not get to have meat last Friday, here’s a quick St. Patty’s Melt with an Irish twist to use up some of our leftover Guinness beer.  You read that right, we have leftover Guinness even after using one for the cake - and drinking two with dinner. 

St. Patty’s Melt Recipe Rachael Ray Show Facebook Live -


  1. I did not want to have to buy sliced potato bread just for these melts so I used the loaf of wheat bread I have for my daily breakfast. 
  2. I am not a spicy girl but I am Hawaiian at heart so I used the Maui Onion mustard instead of the spicy mustard. 
Price:  $8 for 4 servings = $2 per serving

Friday, March 17, 2017

Happy St. Patrick's Day Irish Salad

Just like previous years, corn beef and cabbage will be on the menu this year -  Although having carrots, cabbage, and potatoes with the corn beef makes it seem like a balanced meal,

sometimes you might just like a little bit more greens during this green-centric holiday.  When I saw a recipe for a Classic Irish Salad, I thought I would give it a try.  I am not a big watercress fan so I did leave that out and roasted my own fresh beets vs. using canned ones. 

Recipe courtesy of San Leandro Times


Hard boiled eggs quartered
Tomatoes quartered
16 oz can sliced beets (or fresh beets roasted and quartered)
Slices of cucumber


Two hard boiled eggs
¼ tsp dry mustard
½ teaspoon salt
1 tbsp soft brown sugar
½ tbsp cider vinegar
4 tbsp cream


  1. Arrange lettuce leaves like a rose in a deep bowl, biggest leaves on the outside, smaller on the center
  2. Scatter all or some of the listed ingredients between the leaves
  3. Sieve egg yolks and add sugar, salt, and mustard.  Blend in vinegar and cream.  Chop egg whites and add some to sauce.  Scatter the rest of the whites in salad. 
Note:  Do not dress salad beforehand.  Serve dressing separately. 

Guinness Cake

Last year was the first year I ventured into making dessert for St. Patrick’s Day dinner -, so this year I decided to try another.  Clodagh McKenna, often referred to as the Irish Rachael Ray made this moist Guinness Cake on RR’s show last year.  Butter, Guinness, Ghirardelli Cocoa Powder?  How can you go wrong?  Happy St. Patrick’s Day everyone!!

Guinness Cake Clodagh McKenna Recipe Rachael Ray Show


  1. I did not have a 12 inch pan so I used the 9 inch I had on hand.  This resulted in a 1 hour cooking time vs. 45 minutes. 
  2. Since I felt there was already so much butter in the cake itself, I skipped the cream cheese frosting and just dusted it with some powdered sugar before serving. 
  3. To make fine sugar, you can just put granulated sugar into a food processor and run it for about a minute
  4. Since flour, sugar, baking soda, baking powder, vanilla, etc. are already part of my pantry items, it is not included in the price below.
Price:  $7.50 for 10 servings = 75 cents per serving