Yummy and Light
Baby Cthulu

Sometimes, people forget that eating light can be delicious and filling. I, myself, often commit that mistake. Here is one of my favorite recipes from Cooking Light.

Pink Peppercorn Mahi-Mahi with Tropical Salsa

1 1/4  cups  chopped pineapple
1/2  cup  chopped red onion
1/4  cup  chopped fresh cilantro
2  tablespoons  flaked sweetened coconut
2  tablespoons  fresh lime juice
1  jalapeño pepper, finely chopped
2  teaspoons  pink peppercorns, crushed and divided
1/2  cup  panko (Japanese breadcrumbs)
3  tablespoons  finely chopped macadamia nuts
1/2  teaspoon  sea salt, divided
1/2  cup  light coconut milk
2  tablespoons  low-sodium soy sauce
4  (6-ounce) mahimahi or other firm white fish fillets
1 1/2  tablespoons  olive oil
Cooking spray

Preheat oven to 400°.
Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
Combine panko, nuts, remaining 1 teaspoon peppercorns, and 1/4 teaspoon salt in a shallow dish. Combine milk and soy sauce in another shallow dish. Sprinkle fish with remaining 1/4 teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust side down, to pan; cook 3 minutes. Turn fish over, and bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

Makes 4 servings.


Something A Little Different
Baby Cthulu
Yogurt with Blueberry Jam and Elderflower Cordial

1 500g or 1lb 2oz good-quality Greek or natural yogurt
4 tablespoons blueberry jam
8 tablespoons elderflower cordial
4 sprigs of fresh mint

This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.

Divide your yoghurt between 4 dessert bowls or small glasses. Spoon over your blueberry jam, cover with your elderflower cordial, and top with a sprig of mint.

Serves 4.

Courtesy of Jamie Oliver
Elderberry cordial is a non-alcoholic drink that can be found at your local farmer market, whole food, or fine beverage establishment.

Fusion Thai
Baby Cthulu

Peanut Sauced Shrimp with Pasta

1/2  14-oz. pkg. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce

Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 3 to 5 minutes, until shrimp are opaque. Add peanut sauce; heat through.
Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nest. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

Courtesy of Homes and Garden

Here is my take on a quick peanut sauce, if you can't find it near you.

2 Tbsp. peanut butter
1/2  Tbsp hoisin sauce
1 tsp chilly sauce or Sriracha sauce
1/2 cup water
Sugar, optional
1 tsp sesame sauce, optional

Mix peanut butter well with hoisin sauce. Then, add sriracha to taste. Slowly, introduce the water into the mixture until well blended. Stir well. If, the mixture is a little bit bland, add sugar to taste. If the paste is a little thin, add more peanut butter. If you enjoy a little kick, add sesame sauce to the mixture.

Note: Presentation for this dish should be a noodle nest, which is achieved by taking a fork and spin in the noodle a couple of time. Arrange two or three shrimps along with some of the beautiful vegetable, not only for taste, but for contrast.

Comfort Food
Baby Cthulu

Mustard Pickle and Pork

Main Ingredients:

1 lb pork belly (the cut that has spare ribs in it)
3 cup oil
1/4 lb dried pickled mustard
6 green onions or scallions
6 slices ginger


1 tbsp cooking rice wine
2 tsp chinese black vinegar
1/2 cup water

Put the pork belly in a quart pot for boiling. Fill the pot with enough water to submerge the meat. Cook on low heat for 30 minutes and remove. Place several barbecue spikes through the fat into the meat to prepare for frying. Pat the meat dry. Meanwhile, put 5 tablespoons of soy sauce in a pan on the stove to simmer.

Heat the cooking oil to frying temperature. Then, place the meat, fat side down into the pot. Close the lid on the pot, so not to let the oil from making a mess. On medium heat, fry until golden (approximately 3 minutes). Remove from oil, and cool the meat in a basin of water. Cut the meat 1 cm thick the long way. and arrange on the plate, skin side down.

Soak dried pickled mustard in warm water and dice until evenly fine.

In a frying pan, warm 4 tablespoon of oil, and throw in the green onions and ginger, and fry until popping. Then, slowly add the mustard pickle, the soy sauce (that was simmering on the stove), and the sauce listed above. After 5 minutes, add the meat (skin side down) back into the pan, cover and put it on high heat for approximately 1 hour. Pour on leftover juice. Flip the meat onto a plate, skin side up, and pour the leftover juice on top. Arrange the pickle to your liking. Serve.

Serves 12 people.

Courtesy of ye olde book of ancient secret. Translation by me.

Note: this dish is very rich, so it is very wise to serve in portion of two to three slices on a dish. Balancing it with lots of lighter offering and plenty of rice.

A Small Indulgence
Baby Cthulu

I called this recipe Peach Melbourne, because it's not quite Peach Melba. It's a no cook recipe and only minutes to set up.

1 peach halve, canned, jarred or fresh, or
4 peach slices, canned or jarred
2 tablespoons cottage cheese
Black Pepper, to taste

Take a peach halve or sliced peaches, place on the bottom of the bowl. Spoon cottage cheese over the fruit, and sprinkle black peppers to taste.

Variations on a theme:

You can also use pie fillings such as blueberry, apples, or tart cherries.

Baby Cthulu
I love poi as much as mashed potatoes. Besides, poi is made with one of my all time favorite root vegetable, taro. I find freshly made poi is much better than commercially prepared poi



Wash the taro well. Don't peel. Place in a pot and cover with
water. Cover pot and place over high heat. When it gets to a boil
turn down to medium heat. Continue to cook until you can poke a
fork through the center of the corm very easily. Remove taro from
pot. Put in cold water. Now you can peel it with your hands.

Break the cooked corms on a poi-pounding board or a shallow, heavy
pan. Break the taro into very small pieces with a poi pounder or
potato masher. Wet your free hand, slip it under the taro and turn
it over so it won't stick to the board. When taro is in small
pieces, wet the bottom of the masher. Continue to mash and turn
the taro until its smooth and thick. Keep your hand and the pounder
wet. Scoop up the thick poi and place it in a bowl, adding a little
water at a time. Mix it into the poi with your hand and fingers.
Keep adding water a little at a time and mixing it until it's as
thin or thick as you like.

Baby Cthulu
One of the things I like to do is try to serve something refreshing that hits the sweet spots with the mini dishes like this recipe I found. I would serve this as part of the whole experience of the meal. When you serves food is such small amounts like I to often do, no less than minimum of ten mini-dishes, it's very important that your eyes and your senses are satisfied.

Watermelon Aqua Fresca

 1 med Sun Moons & Stars (or other Seeded Watermelon), cut into chunks, rind removed
    1 tbsp simple syrup or Sugar Shots Organic Turbinado Syrup (optional)
    4 Kaffir lime leaves chiffonaded (optional)
    1 pinch of salt (optional)

Essential Equipment: A food mill with a fine mesh strainer.

Position the food mill fitted with the fine mesh strainer over a bowl. (I use a 8c Pyrex measuring cup)

Mill chunks of watermelon and pinches of the kaffir lime until all is pureed. Discard solids. Add sugar and salt to juice and stir (if using).

Chill for at least 30 mins and up to a few hours. Stir well before serving as there are still some solids left and they will tend to settle.

If you want to avoid the tiny white and black flecks (seed particles) you can seed the watermelon before adding it to the food mill.

Using a watermelon with seeds will usually result in better flavored juice. Try to consume the day it’s made – but it probably won’t last long anyways

Courtesy of Google

Easy and Adorable
Baby Cthulu

So, my idea is serving things pancheon (korean: appetizer) size, in little dishes. So, ideally everyone have around ten to twenty small portions of veggies, meat, pickles, and so on.

Instead of cup cake, how about a cup souffle.

Adorable and Easy

So-Easy Chocolate Souffle

Easy Chocolate Souffle

 4 servings
Prep: 15 minutes
Bake: 12 minutes  


  •   Nonstick cooking spray
  •   Sugar
  • 4  ounces semisweet chocolate, chopped
  • 1/2  cup whipping cream
  • 4  egg whites
  • 2  tablespoons sugar


1.  Preheat oven to 400 degree F.  Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray.  Sprinkle with sugar and set on a baking sheet; set aside.

2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).

4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins.  Bake for 12 to 15 minutes or until a knife inserted near the center of souffl?s comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

from Homes and Gardens

Little Peach Cakes
Baby Cthulu

I started an experiment around a couple of years back. It came to me, when I had eaten at a couple of my favorite Japanese and Korean hangouts. I was noticing that I had eaten very little comparing to my usual amount of food. But, because of all the little dishes of nommyness, I didn't even noticed that I didn't eat all that much. The amazing thing is I wasn't that hungry, either. So, I started to find things that I can make little dishes of, so there is plenty of varieties. Although, I did notice that I have to do a lot more dishes.

Little Peach Cakes

What you will need:

2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional

How to Make and Assemble:

1. You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts.

While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

3. In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.

Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.

Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.

Dip each "cheek" of the peach into the pink sugar. I am calling each "fleshy" side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. Like this...

7. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.

Courtesy of Big Red Kitchen


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