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  • Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 24 cups beef, chicken or veggie broth
  • 4-5 thin slices of ginger (OK to leave peel on)
  • 1-2 rough chopped garlic cloves (optional)
  • 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon cracked pepper
  • 12- 14 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash of soy sauce
  • Splash of fish sauce
  • generous pinch of sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.


  1. Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 3Place stock, ginger, garlic, scallions (white parts only), 5 Spices, and pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil.
  3. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
  4. Add greens (optional)
  5. When wontons float, they should be done.
  6. Add the green scallions, soy sauce, fish sauce and sugar.
  7. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  8. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

Thai Green Curry

Carmencitta Magazine - Thai Green Curry

1 1/2 tablespoons oil
2 tablespoons green curry paste, Mae Ploy brand preferred
8 oz chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
4 oz bamboo shoot
5 kaffir lime leaves, lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves


Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.

Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

Panda Express Chow Mein Copycat

Carmencitta Magazine - Panda Express Chow Mein Copycat 1

Carmencitta Magazine - Panda Express Chow Mein Copycat 2Ingredients:

1 lb packaged yakisoba
3-4 tablespoons oil
1/2 yellow onion, sliced
8 oz cabbage, sliced
2 oz celery, cut into small pieces
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce



Carmencitta Magazine - Panda Express Chow Mein Copycat3Method:

Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.

Heat up a wok or skillet over high heat, add the oil when it’s heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2

2 lbs frozen party wings, thawed
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce




Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.




  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese


  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Crock Pot Asian Beef Stew




1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)

Carmencitta Magazine - Crock Pot Asian Beef Stew1Method:

In a crock pot, add all the ingredients in the listed order for the exception of the green onions.

Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.

Serve over white rice and top with green onions, if using.

Roasted Shrimp Scampi



8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving

Carmencitta magazine- Roasted Shrimp Scampi 2


Carmencitta magazine- Roasted Shrimp Scampi 3

Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.


Baked Parmesan Garlic Chicken Wings

Carmencitta Magazine - Garlic Parmesan Chicken wings3

2 lbs frozen party chicken wings
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
6 fresh sweet basil leaves, chopped
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/2 teaspoon Lawry’s Seasoned Salt
1 cup bottled blue cheese dressing
2 teaspoons Dijon mustard


Rinse and clean the chicken wings. Pat dry with paper towels. Set aside in a big bowl.

Preheat oven to 425 F. Add the oregano, rosemary, cumin and salt to the chicken wings. Toss to combine well so each chicken wing is nicely coated with the spices.

Transfer the chicken wings on a baking sheet and bake for about 25 to 30 minutes, or until the chicken wings turn to a nice brown color.

In the meantime, mix the olive oil, basil, garlic, parmesan cheese and seasoning salt together in a small bowl.




  • 3 pounds Rib Eye roast ( or beef tenderloin, or Tri- tip loin- see notes)
  • ¼ cup Fresh rosemary, chopped
  • ¼ cup Garlic, chopped
  • Salt, pepper, to taste
  • 4 cups of a variety of Mushrooms, sliced to about the same size
  • 2 tablespoons cooking oil
  • 1 cup of chicken or beef stock
  • 2 tablespoons butter
  1. Tie the meat up with twine if needed.
  2. Preheat oven to 350 F
  3. Season meat generously with salt and pepper.
  4. Heat up a skillet with cooking oil and sear all side of the meat.
  5. Mix together rosemary and garlic.
  6. Coat the meat with herb-garlic mixture.
  7. Roast in the preheated oven until medium-rare, about 20 minutes. (You could place on a bed of sliced onions)
  8. Saute the mushrooms with butter until cooked through and then season with salt and pepper.
  9. Remove meat from the skillet it was cooked in and bring the pan to the stove top. Add stock to the pan and de-glaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
  10. Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
The success of this recipe is really dependent on the quality of beef. Look for “prime” cuts or local, natural, grass fed options. “Choice” cuts are OK, but “select” cuts will just not taste as good.

Scallion Oil Noodles

Carmencitta Magazine - Scallion Oil Noodles 1

3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste


Carmencitta-Magazine-Scallion-Oil-Noodles-2Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.

Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.

Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.

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