Seasaltwithfood

This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal! Scallop Noodles Ingredients
 12 to 15 Large Sea Scallops 
350 g Dried Wheat Noodles 1 Bunch Hong Kong Kai Lan, blanched Fresh Coriander Leaves, chopped 2 Red Chilies, sliced (optional) Peanut Oil 
 Spicy Sichuan Sauce 
1 Tbsp Peanut Oil
 1 tsp Sichuan Peppercorn
 3 Cloves Garlic, chopped (about 1 Tbsp)
 ½ inch Ginger, finely chopped (about 1 Tbsp) 
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
 2 ½ Tbsp Soy Sauce
 1 Tbsp Dark Soy Sauce 
6 Tbsp Chili Oil with sediment
 2 ½ Tbsp Sesame Paste

 Method

 In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions an

Chocolate Tostada With Olive Oil and Flaky Sea Salt. That's what this is called. I know it's a mouthful of words! Anyway, do not fear as it's one of the easiest things to make and yet, it's such an indulgence! You should try to make this. Just lightly brush a baguette with extra-virgin olive oil, and broil or toasted. Then spread it with melted chocolate, drizzle with olive oil, and sprinkle with sea salt. That's it! I think you will love it! Recipe adapted from The New Spanish Table {pg 167} Chocolate Tostada With Olive Oil and Flaky Sea Salt~ Tostada De Chocolate Con Aceite De Olivia Ingredients 5 ounces Bittersweet Chocolate, melted 1 (9 to 10 inches long) Baguette, cut in half lengthwise Extra-Virgin Olive Oil Flaky Sea Salt, such as Maldon Method Preheat the broiler. Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden in color. Spread the cut side of each baguette half with the melted chocolate

Try making this Fig Pizza as a tasty snack or dessert. It's very easy to make, just use store bought pizza dough with a combination of your favorite jam and freshly sliced figs. Can be served and enjoyed either warm or at room temperature. Try it! Fig Pizza Ingredients 

1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market), cut into the 2, or whole 4 to 5 Fresh Figs, sliced 4 to 5 Tbsp Raspberry, or any of your favorite Jam Brown Sugar 
 Method 

Preheat oven to 450˚F.
 In a small saucepan, heat raspberry jam with 1 ½ to 2 tsp of water until melted and spreadable. Press down the dough on a lightly flour surface. Then pull and stretch the dough into desire size and shape.

 Spread the jam onto the dough. Arrange fig slices on top of the jam and sprinkle some brown sugar over the figs. 
Bake the pizza for about 15 minutes. Remove from the oven and serve warm or at room temperature.

Mini Rosti Potatoes are a great snack, either on it's own or filled with your favorite toppings. I like to fill this Swiss potato dish with soft-boiled eggs and serve it as a light brunch with salad. Coarsely grate the potatoes, season, shape into round patties (different sizes, if you like) and it's usually fried in either butter or oil. Here, I have used a muffin pan to easily shape equal sized patties and I opted to bake the potatoes instead. All you need to do is press the seasoned potatoes into the pan and bake for about 25 minutes. It's simply perfect! Mini Rosti Potatoes Ingredients 2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel 2 Tbsp Garlic Butter or Regular Butter, melted ¼ tsp Sea Salt ¼ tsp Chopped Rosemary 1 to 2 Tbsp Olive for greasing 12 Cups Muffin Pan Method Preheat the oven to 425˚F. Grease the muffin pan with olive oil. Mix together the potatoes, melted butter, sea salt, and rosemary. Sc

This pasta dish is all about the mixture of fresh Portabello mushrooms, Cremini mushrooms, and red peppers. I like to cook the pasta to almost al dente and then, complete the process by cooking it together with the vegetables. Don't forget to grate in some Parmigiano-Reggiano or Parmesan for a creamier texture. Pappardelle With Portobello, Cremini, And Red Peppers Ingredients 200 g Dried Pappardelle Pasta 3 Large (about 280 g) Portobello Mushrooms, cleaned and diced 6 Large (about 260 g) Cremini Mushrooms, cleaned and diced 2 Medium Red Bell Peppers, seeded and diced 2 to 3 Tbsp Olive Oil
 5 Cloves Garlic, chopped (you can use less garlic) 
½ tsp Chili Flakes
 2 Tbsp Chopped Fresh Italian Flat Parsley 
A splash (2 Tbsp) of White Wine About 1 Tbsp of Freshly Squeeze Lemon Juice
 Sea Salt to taste 
Freshly Ground Black Pepper, to taste 2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more

 Method 

In a heavy cast iron or large non-stick pan, heat the oil over medium heat. Add t

These hearty Meatball Subs are an ideal fall and winter months lunch time fix! I added some soaked country bread in the meat mixture, together with lots of pepper, minced garlic, parsley, cumin, paprika, and sea salt. The beef meatballs were so tender, moist, and full of flavors. Then, I spread some garlic butter on the baguette, and toasted them until slightly crisp. Fill the toasted baguette with the meatballs and some of the tasty sauce. That's it. If you like, you may also top it with some Provolone cheese and bake it under the grill till the cheese melts. It's simply decadent! Meatball Subs Ingredients Meatballs ¼ Piece (200 g) Crustless Country Bread, torn into chunks 
1 Cup Water 
 1 Kg Ground (Minced) Beef 3 Cloves Garlic, peeled and minced
 2 Tbsp Chopped Parsley ½ tsp Ground Cumin 
1 ½ tsp Ground Paprika ¾ tsp Sea Salt
 About 4 Tbsp Olive Oil, for frying

 Sauce:
 4-5 Cloves Garlic, peeled and chopped 1 Large Red Onion, peeled and diced 2 tsp Sugar 
1 ½ Kg (about 12)

Rice vermicelli is another versatile staple food that can be enjoyed in so many ways, one of which is to fry it. Whichever way it's cooked or fried, it absorbs all the flavors of the ingredients it's being cooked in and you will have a very simple and delicious meal. This is one of my favorite Stir-Fry Rice Vermicelli recipe. Only two main ingredients, namely, rice vermicelli and bean sprouts. A healthy and delicious vegetarian carbo fix that costs very little to make. This humble Malaysian styled fried vermicelli is fantastic as it is, however, you can also opt to serve with fried eggs or with some chicken curry to add some protein to your meal. Try it! Stir-Fry Rice Vermicelli Ingredients 1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well
 1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained 4 Tbsp Peanut or Vegetable Oil
 3 Medium-Size Shallots, peeled and coarsely chopped 
5 Cloves of Garlic, peeled and coarsely chopped

Over the past months, I have been teaching my daughter to cook simple Chinese's meals. So far, I have taught her how to whip-up simple meals like fried rice or noodles, and a couple of her favorite stir-fry green vegetables. Last weekend, she made Yangzhou Fried Rice and it turned out fantastic! As a beginner, I taught her to focus on cooking for one. This way, she doesn't have to worry about messing too much with the ingredients and the heat/fire that's so important in Asian cooking. It worked for her as she found the whole process less intimidating and extremely easy. Do try whipping up this fantastic fried rice at home yourself. :-) Yangzhou Fried Rice Ingredients 2 Cups Cooked Cold Rice 1 ½ Tbsp Peanut Oil 5 to 6 Medium Prawns, peeled 1 Large Clove of Garlic, chopped 1 Large Egg, lightly beaten 1/3 Cup Frozen Peas, thawed and drained 1 Tbsp Light Soy Sauce Sea Salt to taste Freshly Ground White Pepper 1 Stalk Scallion, chopped Method Heat 1 Tbsp of oil over medium to hi