Whealthy House

Cream of Kale Chowder with Smoked Oysters and Potatoes

2015-09-15T13:37:00.002-06:00

Not long ago, I used to think of kale as just a decorative garnish. But recently, I’ve discovered it’s actually incredibly versatile and can be used in a variety of delicious dishes. Whether eaten raw or cooked, kale always adds something special. Its nutritional value is off the charts, and when combined with smoked oysters and potatoes, it transforms into a rich and flavorful chowder.

Ingredients
1 small cooked potato - peeled and cut into chunks
2 cups kale - chopped
1 can (85g) smoked oysters
1 tablespoon butter
2 tablespoons flour

1 cup chicken broth

1 1/2 cups cream or milk
Salt and pepper to taste

Directions

In a medium saucepan, melt butter over medium heat and saute kale.
Cover and simmer for a couple of minutes until tender.
Sprinkle flour over kale and stir to incorporate.
Add chicken broth and cream. Cook over medium heat until thickened.
Finally add potato chunks and smoked oysters to the chowder and stir well.
Remove from heat. Season with salt and pepper and serve.

Makes 2 to 3 servings.

Papaya and mango salad

2015-09-13T07:24:00.002-06:00

This salad recipe is simple but sometimes it can be easily overlooked. Picking good papaya and mango is the key to make this salad tasty. Enjoy while the fruits are still at their peak season.

Ingredients

1 papaya - peeled, seeded and diced
1 mango - peeled, seeded and diced
1/4 cup peas
1/4 cup corn
1/4 cup chopped mint
a small handful of coconut flakes
2 tablespoons lime juice
1 tablespoon honey

Directions

Place papaya, mango, peas, corn and mint in a serving bowl.
In a small bowl, mix lime juice and honey together.
Pour the juice mixture over the papaya and mango mixture. Toss well.
Sprinkle the coconut flakes and serve.

Panna Cotta with Strawberry Topping

2015-08-30T22:00:00.000-06:00

Panna Cotta is very simple and easy to make. It's a rich and creamy dessert which is perfect for a hot summer day. If you want something sweet but don't want to go through all the hassle of making it, you should give this recipe a try. I like a strawberry topping to go with this tasty dessert.

Ingredients

Panna Cotta
3/4 cup half and half cream
1 envelope unflavoured gelatin (15ml)
2 cups whipping cream
1/2 cup sugar
1 1/2 teaspoons vanilla extract

Strawberry Topping
1 cup puree strawberries
2 tablespoons sugar
1/2 teaspoon corn starch
1 teaspoon water

Directions

Panna Cotta

In a bowl, mix gelatin with 1/4 cup of half and half cream. Set aside.
In a saucepan, stir whipping cream, the remaining half and half cream and sugar together over medium heat until it is about to boil. Turn down the heat immediately before the cream mixture rises.
Pour the gelatin mixture into the cream mixture, stir constantly until completely dissolved.
Remove from heat, stir in vanilla extract.
Pour into six glasses. Allow to cool.
Chill until firm.

Strawberry topping

In a saucepan, simmer puree strawberries and sugar over low heat.
In a small bowl, combine corn starch and water. Stir until no lumps remain.
Add the corn starch mixture to the simmering strawberry mixture and stir until thickens.
Remove from heat. Allow to cool.
Put the strawberry mixture on top of the Panna Cotta.
Chill again before serving.

Makes 6 servings.

Onion Red Wine

2015-01-08T11:49:00.000-07:00

I was told that drinking ‘Onion Red Wine’ has lots of health benefits such as lowering blood pressure, cholesterol and glucose levels. I am not a wine drinker but this sounds so intriguing to me. Today I followed the recipe and made this Onion Red Wine. It will be ready to drink in one week.

Ingredients
1 bottle of red wine 750ml
3 onions

Directions

Remove the outer skin of the onions
Wash and pat dry the onions
Cut each onion into 8 pieces
Put the onions into a jar with lids
Fill in red wine
Cover with lids
Store in a cool place for one week
Separate the onions and wine
keep them in the refrigerator
Take 1/4 cup of wine once or twice a day.
Use the onions in cooking

Enjoy!

Brazilian Cheese Bread

2014-02-16T21:24:00.001-07:00

It wasn't long ago that one of my husband's colleagues brought some Brazilian Cheese Bread to a gathering. That was the first time I ever tasted it, and I loved it. As curiosity strikes, I wanted to find out how to make it. I was told that the bread was made with some Brazilian Cheese Bread mix which was originated from Brazil. That sounded so authentic to me. I knew that finding the bread mix was not going to be easy, so I started searching the recipe on line. I finally saw a recipe of Brazilian Cheese Bread that I thought it would be close to what I had. After I tried the recipe, I was very happy with the result. The bread tasted very cheesy and chewy, and was exactly what I was hoping for.

Adapted from www.thekitchn.com

This recipe has been modified. I used a mini muffin pan and baked at 350 degrees F.

Preheat oven to 350 degrees F.

Ingredients

1 cup milk

½ cup oil

1/4 teaspoon salt

2 cups tapioca starch or tapioca flour

2 eggs - beaten

1 to 1 ½ cups grated Parmesan cheese or any grated cheese

Directions

Combine milk, oil and salt in a saucepan. Bring it to a boil over medium heat. Remove from heat. Let cool for a few minutes.
Add tapioca flour to the saucepan and stir until mixed.
Transfer the dough to a stand mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out.
Beat the eggs into the dough until fully incorporated.
Add cheese to the dough and beat on medium speed until fully incorporated. The dough will be sticky and stretchy.
Spoon the dough into a greased mini muffin pan.
Bake in the oven for 15 to 20 minutes.

Cream Cheese Brownies

2013-11-29T22:15:00.000-07:00

Every time when I have a craving for brownies, I immediately think about these cream cheese brownies. I found this recipe inside a box of the Baker’s semisweet chocolate quite awhile ago, and have been making these cream cheese brownies ever since. These brownies are very moist and fudgy, and are exactly what I want.

Ingredients

Chocolate batter

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box Baker's semi-sweet chocolate
6 tablespoons butter
4 eggs
1 1/2 sugar
2 teaspoons vanilla

Cream Cheese Batter

1 package (250g) cream cheese, softened
4 tablespoons butter (room temperature)
2 teaspoons vanilla
1/2 cup granulated sugar
2 eggs (room temperature)

Directions

Preheat oven at 350 degrees F. Grease a 9" X 13" baking pan.

Chocolate Batter

Sift flour, baking powder and salt together.
In a bowl, melt chocolate with butter over hot water or microwave chocolate and butter in a microwaveable bowl at high 2 minutes. Stir until chocolate and butter are completely melted.
In a mixing bowl, beat eggs until foamy.
Gradually add sugar. Continue beating until thick and lemon colored.
Add vanilla and chocolate mixture, mix well.
Add flour mixture, a little at a time. Mix well

Cream Cheese Batter

Beat cream cheese with butter, vanilla, sugar and eggs until smooth.

To finish brownies, layer half of chocolate batter in greased baking pan. Spread with cheese mixture. Top with spoonfuls of chocolate batter. Swirl with knife through layers to marble. Bake for 35 minutes. Let cool. Cut into squares.

Avocado Smoothie

2013-04-06T18:16:00.000-06:00

One of my favorite smoothies is Avocado Smoothie. I love it's smooth creamy taste. Now that spring is here, it's a perfect time for this refreshing beverage. I am a big fan of condensed milk, I use this ingredient to sweeten the smoothie. If you are looking for something that will give you energy, you may want to try this easy and simple recipe.

Ingredients

1 ripe avocado - peeled and pitted

1 cup milk

2 to 3 tablespoons condensed milk

Directions

Put all the ingredients into a blender, blend until smooth and serve.

Poached Chicken on Rice Vermicelli

2013-01-29T23:14:00.001-07:00

If you are looking for a light meal recipe, you may want to try this Asian poached chicken on rice vermicelli. The whole meal is in one dish, and does not need to be served hot. For the sauce, I like to sauté the garlic. It brings out the aroma and makes the dish flavorable.

Ingredients

2 large leaves iceberg lettuce
1 block rice vermicelli (approx. 4 oz)

Poached chicken
2 chicken breasts - boneless and skinless
Pinch of salt

Sauce
4 garlic cloves - chopped
1 teaspoon white sesame seeds - roasted
2 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
5 tablespoons boiling water
1 tablespoon sesame oil
1 bunch green onion - chopped

1/4 cup chopped cilantro - for garnishing
Pinch of dried chili flakes

Directions

For cooking the rice vermicelli:

Bring a pot of water to a boil. Add the rice vermicelli. Cook for 2 to 3 minutes or until soft over medium heat. Drain well. Set aside.

For the poached chicken:

Bring a pot of water to a boil over high heat - Enough water to cover the chicken breasts. Add pinch of salt. Put chicken breasts in the boiling water.
Turn down the heat to low, cover and simmer the chicken breasts for 12 -15 minutes or until cooked through. Remove from the water. Set aside.

For the sauce:

In a bowl, dissolve sugar in 5 tablespoons of boiling water. Add soy sauce, fish sauce, green onion, white sesame seeds, and sesame oil. Mix well.
Heat the cooking oil in a saucepan and saute the garlic over medium low heat.
Remove from heat when garlic is slightly browned. Add the soy sauce mixture to the garlic. Stir well. Place it in a serving bowl.

To assemble, lay one leaf of iceberg lettuce on a serving plate. Arrange half of the rice vermicelli on top of the lettuce. Slice the chicken breast and place over top. Garnish with cilantro and sprinkle some chili flakes over. Serve with the sauce.

Makes two servings.

The rice vermicelli noodles that I used are from Thailand.

Cook the rice vermicelli until tender

Saute chopped garlic

Mix the sauce before putting it in the sauteed garlic

Dried Fruit Shortbread Cookies

2012-12-20T21:53:00.001-07:00

With Christmas just around the corner, it is time to start baking holiday cookies. Shortbread cookies are a staple in my holiday baking collection—they are simple to make and absolutely perfect for gifting.

Holiday cookies are ready to go

Ingredients
1 cup unsalted butter - softened
1/2 cup icing sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup dried fruit

Directions

Preheat oven to 350 degrees F.
Sift flour and salt together. Set the flour mixture aside.
Beat butter until smooth and fluffy.
Add icing sugar and continue beating. Scrape down the sides of the bowl with a spatula.
Add vanilla extract.
Add flour mixture into the butter mixture. Beat until dough becomes smooth.
Stir in dried fruit.
Divide the dough in half. Transfer each dough to a plastic wrap and shape it into a log about 1 1/2 inches in diameter.
Wrap the logs in the plastic wrap and refrigerate for about 2 hours.
Cut the logs into 1/4 inch thick slices and place on a cookie sheet lined with parchment paper.
Bake for 10-12 minutes or until slightly brown.

Blueberry Pound Cake

2012-10-24T12:14:00.000-06:00

This blueberry pound cake is great for afternoon tea. The key to making the pound cake perfect is to beat butter and sugar until the mixture becomes very smooth. Adding some powdered milk can enhance the taste of the cake. If you have a new neighbour moving next door, you may consider baking this rich buttery pound cake as a welcoming present.

9" X 5" loaf pan

Ingredients
2 cups cake and pastry flour
1 cup sugar
1 cup butter or margarine - softened
1/4 cup powdered milk
4 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup blueberries

Directions

Preheat oven to 325 degrees F.
Line 9"X 5" loaf pan with parchment paper.
Sift flour, powdered milk and salt together.
With a stand mixer, beat butter or margarine at high speed until creamy.
Add sugar and continue beating. About 1 minute.
Add eggs, one at a time. Beat for 1 minute each addition.
Add vanilla.
Add flour mixture a little bit at a time into butter mixture, beat with low speed. Scrap the side of the bowl with spatula occasionally.
Gently fold the blueberries into the mixture.
Pour the mixture into the loaf pan.
Bake for 1 1/4 hours or until a toothpick comes out clean.
Let cool before serving.

Steamed Pork And Shrimp Dumplings (Siu Mai)

2012-09-04T10:35:00.001-06:00

I had wanted to make these steamed dumplings a long time ago, but then once I figured that I needed to take the steamer out of the cupboard, I changed my mind. Since I don't steam food that much, I normally hide my steamer in the cupboard so that it doesn't take up valuable counter space. Today, my urge to make these dumplings has overcome such a threshold. Steamed pork and shrimp dumplings or Siu Mai are served as dim sum in Chinese restaurants. The main ingredients are pork and shrimp or perhaps some black mushroom. My son doesn't like black mushroom, so I usually don't add it to my dishes. I am a big fan of shrimp. I prefer a bit more shrimp than pork in my dumplings. For the wrappers, you can simply buy them at any Asian supermarkets. They are called wonton wrappers. They usually come in squares. However, I find it easier to work with a round shape. A cookie cutter or paring knife can be used to trim off the corners of the square wrappers.

Ingredients
14 oz shrimp - peeled, deveined and diced
8 oz pork - finely chopped
1 tsp fish sauce
1 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp sugar
pinch black pepper
1 tbsp corn starch
18 wonton wrappers
1 tbsp masago caviar - optional

Directions

Mix shrimp, pork, fish sauce, soy sauce, sesame oil, sugar, black pepper and corn starch together.
Trim the wrappers into circles using a round cookie cutter or tip of a paring knife if the wrappers are square.
Place 1 tablespoon of pork and shrimp mixture in the center of the wrapper. Bring the edge of the wrapper up and pleat around the filling to form a round shape. Leave the top of the filling exposed. Press the dumpling down to flatten the bottom. Repeat with the rest of the filling and the wrappers.
Garnish the dumplings with a little bit of masago caviar on top (optional).
Place the dumplings into the steamer. Cover and steam over boiling water for 8 to 10 minutes.
Remove from heat and serve immediately.

Makes 18 dumplings.

Mini Butter Tarts

2012-07-01T23:45:00.010-06:00

Today is Canada Day, the perfect occasion to indulge in some classic butter tarts. I wasn’t always a fan of them, but that changed when a friend shared this recipe with me. After trying it, I was hooked! I prefer my butter tarts with a bit less sugar and a lot more nuts. To me, homemade always beats store-bought, and making them bite-sized adds an extra fun touch.

You need mini muffin pans.

Ingredients

Butter Tart dough
2 cups flour
3/4 cup butter - cut into small cubes
2 tablespoons sugar
1/2 teaspoon salt
1/8 to 1/4 cup ice water

Butter Tart filling
1 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
1/4 teaspoon salt
2 eggs - beaten
1/2 teaspoon vanilla
2/3 cup walnuts or pecans - toasted and chopped
Icing sugar for sprinkling

Directions

Butter Tart Dough

Place flour, salt and sugar in a food processor.
Process until mixed.
Add butter. Pulse until the mixture resembles coarse meal.
Add ice water, one tablespoon at a time until the dough holds together.
Remove the dough from the food processor and place the dough onto a work surface.
Gather the dough into a ball.
Flatten into a circle.
Wrap in plastic and refrigerate for about 15 to 20 minutes.
Roll out the dough on a floured surface.
Cut into rounds using a 2 1/2 inch cookie cutter.
Gently place the rounds into mini muffin pans.

Butter Tart Filling

Preheat oven to 425 degrees F.
In a saucepan, combine corn syrup and brown sugar.
Simmer over low heat for 3 to 5 minutes.
Add butter. Stir until mixed.
Remove from heat. Cool slightly.
Pour over the beaten eggs. Stir constantly.
Add the remaining ingredients.
Fill the unbaked tart shells.
Bake for 10 to 12 minutes or until golden brown.
Let cool.
Sprinkle some icing sugar.

Makes approximately 48 mini tarts.

Acorn Squash, Vegetable Soup with Pork Ribs

2012-05-25T16:06:00.002-06:00

I enjoy making homemade soup from scratch. It's not only healthy, but also tasty. Making homemade soup is very easy. You don't need any special knowledge to make scrumptious soup. The key is to use fresh ingredients. Sauteing onions, garlic and leek before adding liquid can bring out their aromas. That would give the soup more flavour.

I use a stainless steel skimmer to remove the excess oil that floats on the surface of the soup

Ingredients
1 acorn squash (slightly over 1 lb) - cut into chunks
1 lb pork ribs - bite size
1 leek - white part and thinly sliced
2 cups carrots - chopped
2 stalks celery - chopped
1 onion - chopped
2 shallots - diced
2 garlic cloves - minced
2 bay leaves
3 basil leaves
1 bunch cilantro
1 tablespoon oil
8 cups water
Salt and pepper to taste

Directions

Heat the oil in a large pot over medium heat. Saute onions, garlic, shallots and leek until tender and lightly browned.
Add pork ribs, acorn squash, carrots and celery. Saute for about one minute.
Add water, bay leaves, basil and cilantro.
Increase the heat to high. Bring it to a boil.
Reduce the heat to low. Cover and simmer for about 1 to 1 1/2 hours or until the pork ribs become tender.
Remove cilantro, bay leaves and basil half way through cooking time.
Remove excess oil that has floated to the surface.
Add salt and pepper to taste.

Makes 4 to 6 servings.

Banana Crumb Muffins

2012-04-11T20:14:00.001-06:00

I came across this recipe from allrecipes.com and have been using it ever since. My favorite part of this recipe is the crunchy and buttery topping. I reduce both white and brown sugar a tiny bit to suit my own preference. These banana crumb muffins surely make a great snack or afternoon tea for my family.

Adapted from http://allrecipes.com

Ingredients
Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas - mashed
3/4 cup white sugar - I use 2/3 cup
1 egg - lightly beaten
1/3 cup butter - melted

Topping
1/3 cup brown sugar - I use 1/4 cup
2 tablespoons all-purpose flour
1 tablespoon butter
Pinch ground cinnamon

Directions

Preheat oven to 375 degrees F.
Grease 10 - 12 muffin cups, or line with paper liners.
Mix flour, baking powder, baking soda and salt together.
In a mixing bowl, beat egg, sugar, mashed bananas and melted butter well.
Add the flour mixture into the banana mixture. Continue beating until smooth.
Fill muffin cups 2/3 full with batter.
For the topping mixture, place brown sugar, flour, and cinnamon in a small bowl and mix well. Cut in butter until mixture resembles coarse meal.
Sprinkle topping mixture over muffins.
Bake for 18 to 20 minutes.

Makes 12 muffins

Cinnamon And Sugar Fried Tortilla Chips

2012-03-26T20:50:00.001-06:00

Eating these cinnamon and sugar fried tortilla chips can be additive. Once you start the first one, it will be hard to stop. They are very easy to make. Many of you probably know this recipe, but it may still get overlooked sometimes. These chips are good for munching while you are watching your favorite TV shows. Enjoy!

Ingredients
Flour tortillas - I used 4 tortillas
1/4 cup sugar or brown sugar
1/2 teaspoon cinnamon
Oil for frying

Flour tortilla

Sprinkle sugar and cinnamon over fried tortilla chips

Directions

Mix cinnamon and sugar together. Set aside.
Cut each tortilla into small wedges.
Heat oil in a pot or frying pan over medium heat.
Fry until both sides turn golden.
Remove the chips from oil and place them on a cookie sheet or plate.
Sprinkle cinnamon and sugar on both sides of the chips.
Serve.

Seaweed Fish Spring Rolls

2012-03-13T21:47:00.000-06:00

These seaweed fish spring rolls are fun to make. The key to making the spring rolls crispy is to pat dry the fish thoroughly before you lay them on the seaweed sheets. Make sure the temperature is not too high when you fry the spring rolls. Otherwise, the wrappers will get burnt before the fish is cooked inside. Garnish with some salad greens and fruits.

Spring roll sheets

Place fish diagonally on top of the seaweed

Ingredients

12 spring roll sheets - Approx. 6" x 6"

3 roasted seaweed sheets - Approx 7 1/2" x 8 1/2"

1 lb white fish fillets - cod, haddock, or basa

Pinch of salt, pepper, dried parsley and dried chives

1 egg - for sealing the wrappers

3 cups oil for frying

Directions

Cut the fish into a 1" x 3" size. Pat dry thoroughly.
Marinate fish with salt, pepper, dry parsley and dry chives.
Cut each seaweed sheet into 4 pieces.
Lay one spring roll sheet on a work surface. Center one piece of seaweed on top of the spring roll.
Place one piece of fish diagonally on the seaweed near the front corner. Fold the front corner up, and then fold both sides up. Roll it up until almost at the end. Brush some egg liquid on the other corner and seal the spring roll.
Continue until all the seaweed fish spring rolls are wrapped.
Heat oil in a pot over medium low heat.
Place the seaweed fish spring rolls in the oil and fry until golden brown.
Remove from heat and drain on paper towels.
Serve immediately.

Makes 12 rolls.

Quinoa cakes

2012-02-28T23:24:00.000-07:00

I like this recipe because it's simple and tasty. Also, it's a great way of using up some of the leftover cooked meat or cooked seafood. There is no straight rule at all. Quinoa is not something that everyone would like, but you may consider giving these quinoa cakes a try even if you are not a big fan of quinoa. Perhaps they would surprise you by their taste.

Ingredients
1/2 cup quinoa
1 cup chicken broth
1 egg - beaten
2 tablespoons flour
1/4 cup green onions - chopped
1/4 cup cooked meat - chopped
1/2 cup bread crumbs - Japanese style
2 to 3 tablespoons oil
Pinch salt and pepper

Directions

Combine quinoa and chicken broth.
Bring to a boil over medium high heat.
Turn heat on low. Cover and cook for 15 minutes.
Turn off the heat. Let cool for 5 minutes - covered.
Fluff with fork. Let cool for another 15 minutes - uncovered
Combine cooked quinoa, egg, flour, cooked meat, green onions, salt and pepper.
Form a small round patty.
Coat the patty with bread crumbs.
Heat oil in a skillet over medium heat.
Pan fry the patties until golden brown on both sides.
Serve immediately.

Makes 7 to 8 patties.

Chocolate Raspberry Cake

2012-02-12T22:16:00.002-07:00

A couple of weeks ago, one of our neighbours brought us a chocolate raspberry cake. It was so delicious, and my whole family loved it! It tasted like a brownie cake. A rich chocolate, buttery flavor, mixing with raspberry, is definitely something to die for. I am very happy that I have the recipe. A perfect time to bake this for Valentine's Day.

Happy Valentine's Day everyone!

Ingredients
8 oz butter
8 oz bittersweet dark chocolate - chopped into small pieces
1/4 cup flour - sifted
3/4 cup sugar
4 large eggs
8 oz fresh raspberries plus a few for garnishing
Icing sugar for sprinkling

Directions

Preheat oven to 350 degrees F.
Grease one 9" springform pan or four 4" small springform pans.
Place chocolate and butter in a microwave safe bowl. Microwave for one minute uncovered. Stir and repeat in 30 second intervals until melted. Stir until combined.
Add sugar to the chocolate mixture. Stir well. Let cool for 5 minutes.
Mash the raspberries with a fork. Strain raspberry mixture using a fine mesh strainer - optional.
Using a hand mixer or a stand mixer, beat eggs until creamy.
Add the chocolate mixture to the egg mixture. Beat until combined.
Then add the raspberry mixture. Beat slightly.
Finally, add flour to the mixture until combined.
Pour the mixture into one 9"springform pan or four 4"small springform pans.
Bake for 30 minutes.
Turn the oven off and leave the cake(s) in the oven for another 5 minutes.
Remove from the oven and let cool for 10 minutes.
Unlock the clasp(s) and transfer the cake(s) to a rack. Cool completely.
Wrap the cake(s) with plastic wrap. Refrigerate for 8 hours or overnight.
Remove the cake(s) from the fridge 30 minutes before serving.
Sprinkle with icing sugar and garnish with fresh raspberries.

Vegetable Egg Foo Young

2012-01-31T16:00:00.001-07:00

As root vegetables are in season right now, I have been experimenting with interesting ways of cooking them. I brought some turnips home along with carrots and bean sprouts from my last trip to the supermarket. When time came to prepare dinner yesterday, I thought of using all these ingredients to make a dish. Simultaneously, those eggs in the fridge appeared in my vision. So I came up with this 'Egg Foo Young' dish. As you may know, Egg Foo Young is one of the dishes that you can find in some of the Chinese restaurants. It is cooked the same way as an omelette. Quite honestly, this was the first time that I had ever used turnips to make Egg Foo Young. I love their sweet flavour. They go so well with carrots and bean sprouts. I also made some sauce and put it on the side. For me, I enjoy eating Egg Foo Young with or without the sauce.

Ingredients

1 cup carrots -shredded

1 cup turnips - shredded

1 cup bean sprouts

4 eggs

1/2 teaspoon fish sauce

pinch salt and pepper

2 tablespoons oil

Sauce

1 cup chicken broth - low sodium is preferred

1/4 teaspoon sugar

1 teaspoon oyster sauce

1 tablespoon corn starch

Directions

Egg Foo Young

Beat eggs in a large bowl. Mix in fish sauce and pepper. Set aside.
Pat dry carrots, turnips and bean sprouts.
Heat 1 tablespoon of oil in a frying pan. Stir fry carrots, turnips and bean sprouts over medium high heat for about 45 seconds to 1 minute. Season with salt and pepper.
Remove from heat immediately. Drain excess liquid if there is any.
Add cooked vegetable ingredients to the egg mixture and mix well.
Heat 1 tablespoon of oil in a clean frying pan.
Pour 1/2 cup of the mixture to the oil. Spread it evenly.
Cook until the bottom is starting to turn brown. Flip over and brown the other side.
Repeat with the remaining ingredients.

Sauce

Stir all the ingredients in a saucepan until smooth.
Bring it to a boil while stirring over medium heat. Cook until thick.
Serve on the side of the egg foo young.

Makes 2 to 3 servings.

Peanut Butter Chocolate Chunk Cookies

2012-01-24T18:10:00.003-07:00

Not long ago, I discovered a beautiful blog justonecookbook.com which is created by Nami. Although I have never met her in person, her friendly, sincere attitude has inspired me ever since. It was around Christmas time that Nami had mentioned about this peanut butter cookie recipe on her blog. I like Nami's idea of substituting 1/2 cup of brown sugar for 1/2 cup of granulated sugar, and using the extra crunch peanut butter. When I baked these cookies last night, I adapted Nami's recipe by using chocolate chunks instead of chocolate chips. I also added one teaspoon of vanilla extract to enhance flavor. Despite all the resolutions which are still fresh in our mind, how can we resist the allure of scrumptious cookies?

Breaking chocolate into small pieces

Ingredients
1 cup extra crunch peanut butter
1 egg
1/2 cup white sugar (I only used 1/4 cup)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup chocolate chunks
Cocoa powder for sprinkling

Directions

Preheat oven to 350 degrees F.
In a mixing bowl, beat peanut butter, egg, granulated sugar, brown sugar and vanilla extract at medium speed slightly.
Drop by spoonfuls onto a cookie sheet lined with parchment paper.
Bake for 9 to 12 minutes.
Let cool on a baking sheet for a few minutes before transferring to a wire rack.
Sprinkle some cocoa powder over top.

Roasted Parsnips, Carrots and Potatoes

2012-01-16T11:47:00.005-07:00

We enjoy going to our local farmers' market on Saturday. Although the market is open year round, the selection of vegetables and fruits is quite limited in winter. We bought some fresh carrots, parsnips, potatoes, garlic, basil and rosemary during our last visit. Yesterday, I used all these ingredients and made a very delicious side dish for dinner. Apparently, you don't need a fancy recipe to make a tasty dish when you use fresh ingredients. They can produce their own flavors. Adding too much seasoning may destroy the purpose of buying them fresh.

Before they go into the oven

Ingredients

1/2 lb parsnips

8 baby carrots - 5" to 6" long

6 small red potatoes - 12 oz.

2 garlic cloves - chopped

2 basil leaves - chopped

2 rosemary sprigs

1 tablespoon butter - melted

2 tablespoons olive oil - extra for greasing the baking pan

Pinch of salt and pepper

Directions

Preheat oven to 450 degrees F.
Brush the bottom of a 9"X 13" baking pan with oil.
Peel parsnips and carrots. Cut parsnips in half crosswise, and then into strips lengthwise.
Cut small potatoes into chunks without peeling the skin.
In a large mixing bowl, toss the first six ingredients with butter and olive oil until evenly coated.
Season with salt and pepper.
Transfer to the greased baking pan.
Bake for 30 to 35 minutes or until tender. Toss once during baking.
Transfer to a serving dish.

Makes 3 to 4 servings.

Pork Tenderloins With Rice

2012-01-07T15:45:00.003-07:00

After eating excessively during the holidays, starting with some lean pork tenderloins would probably be the right choice. One of my new year's resolutions is to stay healthy, but also to enjoy delicious foods. I hope I will discover more interesting recipes, and improve the quality of the pictures so that they look indulgent. I am inspired by all the talented and creative food bloggers out there. Their beautiful food blogs make my passions for cooking get stronger.

Ingredients
2 (1 lb) pork tenderloins
3 basil leaves - chopped
1 tablespoon rosemary - chopped
3 garlic cloves - minced
1 teaspoon ginger - minced
3 tablespoons soy sauce
1/2 teaspoon salt - can be reduced
Pinch of black pepper
1/2 cup vegetable or chicken broth
2 tablespoons honey
1/4 cup corn starch - for coating
1 tablespoon oil

Directions

Preheat oven to 350 degrees F.
In a small bowl, mix basil, rosemary, garlic, ginger, soy sauce, salt and pepper together.
Rub the ingredients over the pork tenderloins and place them in a freezer bag. Refrigerate for about an hour.
Remove the pork tenderloins from the freezer bag.
Coat pork tenderloins with corn starch.
Heat oil in a large skillet over medium high heat. Pan sear the pork tenderloins until golden brown on all sides, and then transfer the pork tenderloins to a baking dish, uncovered.
Add the broth to the meat, and bake for about 15 minutes.
Take the meat out, brush the top with one tablespoon of honey.
Put the meat back into the oven and bake for 10 minutes.
Take the meat out again. Flip to the other side. Brush with the remaining honey and bake for another 10 minutes.
Remove from oven. Let rest for 5 minutes before slicing.
Serve with rice.

Linguine With Shrimp In Tomato Cream Sauce

2011-12-31T00:41:00.008-07:00

We have finally reached the last day of 2011. Wishing you all a wealthy and healthy new year! This is going to be my last recipe of 2011. I will try my best to find more good recipes to share with you in the coming year. Happy New Year!

Ingredients
3 cups grape or cherry tomatoes
400g shrimp - peeled and deveined
1 cup vegetable broth
6 garlic cloves - minced
2 rosemary sprigs
3 basil leaves
1/4 cup heavy cream
300 g or 10 oz. linguine - cooked
Pinch salt and pepper
2 tablespoons olive oil - more for drizzling
1 tablespoon butter

Directions

Heat 1 tablespoon of olive oil in a skillet over medium heat.
Saute tomatoes and half of the minced garlic until tomatoes are softened.
Add in rosemary, basil and vegetable broth and cook for 1 minute.
Remove from heat and place them in a blender.
Puree until smooth.
Clean the skillet and return to medium heat. Heat the butter and the remaining 1 tablespoon of olive oil.
Saute the remaining minced garlic.
Add shrimp to the garlic and saute until the shrimp start to turn pink.
Add the pureed tomato sauce and heavy cream to the shrimp.
Bring to a boil.
Add cooked linguine pasta to the skillet and toss with the sauce and shrimp.
Season with salt and pepper to taste.
Remove from heat.
Drizzle some olive oil over the linguine.
Serve with garlic toast.

Cabbage, Enoki Mushroom and Goji Berry Stir-Fry

2011-12-21T12:13:00.008-07:00

Today, I’d like to introduce you to two ingredients that you might not usually cook with: goji berries and enoki mushrooms.

Goji berries have been gaining popularity recently, and you’ll now find them in more health food stores and supermarkets. Research suggests they’re rich in antioxidants and offer a range of health benefits. If you’ve never tried them before, goji berries have a sweet and tangy flavor, somewhat similar to cranberries. They’re typically sold dried, so before using them in salads or other dishes, it’s best to rinse and soak them in warm water for a few minutes. You can also enjoy them as a warm drink by steeping the berries in boiling water.

Enoki mushrooms are available fresh or canned at many Asian markets, but I personally recommend using the fresh variety. They have a delicate flavor that’s often lost in the canned version. Before cooking, rinse them gently and pat them dry with paper towels.

Hope you enjoy this new recipe.

Dried goji berries

Soak dried goji berries in warm water

for 10 to 15 minutes

Trim off the stems that are attached to Enoki Mushrooms

Ingredients

4 cups cabbage - shredded

200g enoki mushrooms

1/4 cup goji berries - soaked and drained

5 garlic cloves - minced

3 tablespoons olive oil

1/2 cup vegetable broth

Pinch salt

Directions

Heat oil in a frying pan over medium heat.
Saute garlic. Add cabbage and stir-fry for about one minute.
Add vegetable broth and goji berries to the cabbage.
Cook until cabbage becomes translucent.
Add enoki mushrooms and mix well.
Season with salt.
Remove from heat. Serve immediately.

Thumbprint Cookies

2011-12-16T21:20:00.002-07:00

Cookies have been massively baked this whole week. I thought I would be close to get my Christmas baking done, but every time when the cookies are out of the oven, they smell so good that we can't help but eat them. Until today, more than half of the cookies have already been eaten before I have a chance to gift wrap and send them to friends. I guess there will still be another week of baking to do until I can sit back and relax. Good that I enjoy baking. All these colorful cookies get me into the Christmas spirit.

I came across a website called 'Joy of Baking'. There are so many marvelous recipes on that site. I tried this Thumbprint Cookie recipe, and I really like it. I also used the same dough recipe, and made a different kind of cookie which I called it Cherry Shortbread. All the cookies came out beautifully.

Adapted from joyofbaking.com

Ingredients

1/2 cup unsalted butter - room temperature

1/4 cup granulated sugar

1 large egg - separated

1/2 teaspoon pure vanilla extract

1 cup all purpose flour

Pinch of salt

3/4 cup finely chopped and toasted hazelnuts, almonds, pecans or walnuts

1/4 to 1/2 cup jam

Directions

Preheat oven to 350°F.
Line a baking sheet with parchment paper or reusable non-adherent silicone baking mat.
In a bowl of a stand mixer, using a flat paddle attachment, beat butter and sugar until light and fluffy for 2 to 3 minutes. Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, mix flour and salt together.
Add the flour mixture to the batter and beat until combined.
Chill the dough for 30 to 60 minutes if it's too soft to roll into balls.
In a small bowl, whisk the egg white until frothy.
Place the chopped nuts on a plate.
Roll the dough into 1" balls.
Dip the balls into the egg white one at a time, and then roll in the nuts.
Place the balls 1" apart on the baking sheet.
Using the thumb to make an indentation into the center of each cookie. Fill with about 1/2 teaspoon of jam.
Bake for 12 - 15 minutes or until the cookies are nicely browned.
Remove from oven and place on wire rack to cool.

Cherry Shortbread cookies

Ingredients

1/2 cup unsalted butter - room temperature

1/4 cup granulated sugar

1 large egg - separated

1/2 teaspoon pure vanilla extract

1 cup all purpose flour

Pinch of salt

1/4 cup chopped maraschino cherries

1/2 cup finely chopped and toasted hazelnuts, almonds, pecans or walnuts

Directions

Preheat oven to 350°F.
Line a baking sheet with parchment paper or reusable non-adherent silicone baking mat.
In a bowl of a stand mixer, using a flat paddle attachment, beat butter and sugar until light and fluffy for 2 to minutes. Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, mix flour and salt together.
Add the flour mixture to the batter and beat until combined.
Add chopped maraschino cherries to the mixture. Mix well.
Roll the dough into a 2" diameter log. Chill the dough for 30 to 60 minutes if it's too soft to roll into a log.
Brush the log with the beaten egg white. Roll in the chopped nuts.
Cut the log into slices about 1/4" thick. Place the slices 1" apart on the baking sheet.
Bake for 12 to 15 minutes.
Remove from oven and place on wire rack to cool.