Sweet potatoes are one of the best dietary sources of Vitamin A for our canine companions. Vitamin A promotes healthy skin, fur, eyes, nerves as well as muscles in dogs. It also helps prevent disease and infections. Sweet potatoes are also rich in fiber, Vitamins C and B6, iron, potassium and calcium. Some of the people that I know add a small amount of sweet potatoes into their puppies’ diet. I prefer to use them as a treat.
I usually make them in batches. I like to slice up one sweet potatoe and bake it at 200°F for 2 hours. You are not baking them to make them super crunchy, we just want to dehydrate them. I like to keep the dehydrated sweet potato chips in a ziplock bag and use them as treats throughout the week.
Definitely give this recipe a try, your little babies will appreciate them. I know as a parent that like to know exactly what are in the treats I feed Mylo compared to what I buy in the store.
Here is another smoothie recipe. Since Victor left to Chicago, I haven’t really been cooking much, it is difficult to cook for one person. I used to think that cooking for two people is hard, I guess I don’t think its true anymore. I might not cook as much before but I still need to eat. These days oatmeal is definitely my best friend. Since I am only having oatmeal on a daily basis, I try to think of ways to incorporate fruits and vegetables into my diet.
One morning, while sipping on my coffee, I decided to look through the fridge and found a bunch of fruits and vegetables. I decided to blend them all and just go with it. At that moment, I had no idea if the smoothie is going to taste good. I just know what if I never try I will never know.
Carrots are notably rich in antioxidants, vitamins and dietary fiber. They contain a lot of beta-carotene and vitamin-A. Beta-carotene is one of the antioxidants that protect the human body from free radicals. Vitamin-A is needed by the human body to maintain good vision. I am sure all of us know about the benefit of having avocados – the good fats. Avocados contain heart healthy monounsaturated fat, and they have a smooth and creamy texture. Cantaloupes on the other hand contain both vitamin C and A. Alright, lets jump into the recipe, hopefully I was able to convince some of you to give this recipe a try.
1 cucumber (peeled)
2 cups of cantaloupe (chunked)
1 cup of frozen mango chunks
2 medium sized carrots (peeled)
1 tbsp of grated ginger
2 tbsps of raw honey
Place all the ingredients in the blender and hit the power button. Blend all the ingredients on high for two minutes.
Don’t we all just love a recipe that is so quick and easy, and of course it has to be delicious too. Believe me, the avocado seems a little out of place in the recipe, but it makes the smoothie real creamy. It makes a huge different, if you guys give this recipe a try, leave me a comment below, I would love to hear what you guys think about this.
When I was younger, I used to love to follow my grandmother to the fresh market super early in the morning. Why? Because that means I get to go to my favorite stall and get some of my favorite little snacks. I am not sure how many of you guys actually know about Kueh or Kuih? Kueh is actually a Hokkien term for little snacks in Malaysia, they can be sweet or savory. They are not confined to a certain meal, they can be eaten throughout the day. My favorite time for that is for breakfast, which is why I love to go to the fresh market with my grandmother early in the morning, those were good times.
Kuih Bahulu or Chinese sponge cake is one of my all time favorites. Today we are making the baked version instead of the steamed version. I love the steamed version too, but we will save that for next time. My mother used to make the steamed sponge cake while I was little, all these little snacks do bring me back to my childhood. Those were pretty awesome times compared to being an adult now.
Today is my first attempt of making Chinese sponge cake, I think they turned out pretty good. I figured why not try to make it since I can’t find any of these delicious snacks around here in the states. Why not try to learn how to make these little babies myself, so when I have cravings I can always make them. These are super easy to make with common ingredients that you probably already have at home.
1 cup of cake flour
4 eggs (room temperature)
6 tablespoons of sugar (prefereably fine of caster)
1 1/2 teaspoons of vegetable oil
Pre-heat the oven to 350°F
In your mixing bowl add in the eggs and sugar. Whip the mixture until light and fluffy. This would help if you have an electric mixer, if you are like us, you could place the mixing bowl over a pot of warm water while whisking. The entire process takes about 20 mins. (If you are doing this step manually, it will take some time, just be patient. You could also have your partner help you with the whisking process.)
Add in the cake flour, and use a spatula to fold it in until the flour and egg mixture is well combined.
Add in the oil next until it’s well combined.
Grease the muffin pan and add in the batter.
Bake at 350°F for 15 minutes, or until the top is slightly golden brown. (Make sure you fo not burn the sponge cake, if you did, the cake would be hard, it will not be light and fluffy.)
I hope you guys would give this recipe a try, its a great snack if you have some friends over, serve this with some coffee or tea, I guaranteed they will love this.
How many of you guys have overripe bananas at home and you have no idea what to do with them? I know we have them pretty often in our house, usually I freeze them put them in my smoothie. Today, we have decided to do something else with it.
1 1/2 cups of unsweetened almond milk
3 ripe to overripe banana, mashed
1 cup of brown sugar
1 cup of granulated sugar
3/4 cup butter, room temperature
2 tbsps pure vanilla extract
1 tsp of kosher salt
1 1/2 tsps baking soda
3 cups of all purpose flour
1/2 cup of crushed walnuts
Preheat oven to 325F.
Mash the bananas in a medium bowl, set aside for later use.
In a large bowl combine soften butter with both sugars and beat it until creamy.
In a separate bowl mix together all purpose flour, salt and baking soda, set aside for later use.
Add in three eggs and vanilla extract to the bowl with the sugar and butter, mix until smooth. Remember to scrape the side of the bowl while mixing the mixture, to make sure it’s well combined.
Add in the flour mixture and almond milk in alternating additions. Remember to scrape the side of the bowl while mixing the mixture, to make sure it’s well combined.
Mix in the banana and crushed walnut until they are fully incorporated. Make sure you do not over mix the batter.
Coat the bread pan or muffin pan with non stick spray and evenly divide the batter into the muffin pan. Make sure not to fill the bread pan or the muffin pan all the way, only fill it 3/4 of the way.
If you decided to go with the bread pan, bake it in the oven for 35 to 40 minutes. If you decided to go with the muffin pan, bake it in the oven for 20 to 25 minutes. You can insert a toothpick or a wooden chopstick into the center of the cake, when it comes out clean, the banana muffins or banana bread is done.
Allow the bread or muffins to cool for 20 minutes before removing them from the pans and allow them to cool completely on the a wire rack of a marble board like we did.
For all of the avocado lovers out there, this might be the recipe for you. Avocados have a very unique nutrition profile as we all know. It is high in mono-saturated fats, contains a lot of fiber and it is rich in vitamins such as vitamin B, C, E and K. It also contains a lot of minerals such as potassium and folate. Some studies showed that consumptions of avocados has been associated with decreased risk of cardiovascular disease.
We all know that avocado has a smooth and creamy texture, so why not add it into a smoothie. This recipe is another one of those that you can gather all your ingredients, and add it into a blender. As some of you know may know we love things that are quick and easy, what’s better than making a filling smoothie that you can take it to go when you are in a hurry.
1 ripe banana
1/2 cup of frozen blueberries (or any berries you prefer)
1.5 scoop of chocolate whey protein powder
1 cup of almond milk
Add all the ingredients listed above to a blender and blender the mixture until it has a smooth texture.
This smoothie is very filling because of the avocado and whey protein that were used. It is also incredibly nutritious and tastes fantastic. If you are adventurous enough to give it a try, let me know what you think about this smoothie.
Hello everyone! I hope life has been treating you guys well, it has been a pretty exciting month for the three of us. Victor got a job offer and will be moving to Chicago so we’ve looking for a house or townhome. We finally have some time to sit down and start typing away. I have not been consistent with the blog, I apologize for that. We are still getting back into the routine after the crazy two months of running around trying to get stuff done and falling sick doesn’t help either. To celebrate this new adventure, I figured why not bust out the lobsters?
Lobster – this large marine crustacean is probably everybody’s favorite when it comes to seafood. Processing live or even frozen whole lobster is probably one of the most terrifying things I have seen, especially one with the head still intact. The lobster that we got was frozen, but the head was still very much intact. Here is the time when Victor become the hero and try chopping up the lobster to impress the girlfriend. Trust me, I was just standing right outside of the kitchen the entire time while he was cooking this dish. Don’t get me wrong, it was delicious, I just wish the lobster came pre cut.
Ginger is a root vegetable that would helpsrelieve gastrointestinal irritation. During the cold weather, we love to make Ginger tea to keep warm. I am not sure how many of you have heard of a saying, Chinese people believe that ginger can warm the body from within. How true is that saying? I am not very sure, that’s just something that I was told growing up. Either way, the ginger and green oniones help bring out the flavor of the lobster.
1 pound of lobster (with the head removed, but leave the shell on)
2 tbsps of all purpose flour
1 tbsp of corn starch
1/2 cup of ginger (julienne)
3-4 scallions (cut into 2-3 inches piece, separate the white part and the green)
3 tbsps of Shaoxing wine
1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of ground white pepper
1/3 teaspoon of sesame oil
Cut up the lobster into smaller pieces, rinse and dry them in a bowl, pat dry with paper towel if necessary.
Mixed all purpose flour and corn starch in a separate bowl. Lightly coat the lobster with the mixture of flour.
Quick pan fry the coated lobster in a pan to seal in the juices, it also helps with not over cooking the lobster. Remember you still have to toss it back into the pan to cook it with the ginger and scallion.
In a separate bowl add in Shaoxing wine, soy sauce, oyster sauce, ground white pepper, sesame oil and a couple teaspoon of water. Mix well, set it aside for later use.
Heat up a clean frying pan with 1 tbsp of oil, add in the ginger, cook the ginger until you can smell the fragrance of ginger. Add in the scallion stems (white part) and the lobster to the frying pan. Toss all the ingredients together using high heat.
Stir fry for about a min, add in the wine mixture that you made earlier. Once you add in the mixture, make sure you toss all the ingredients very well, turn down the heat to medium, and put a cover on. Let it simmer for about 5 minutes, add in the rest of the scallion, and serve.
In the previous blog post we talked about hot pot. When it comes to hot pot we usually go over board with the grocery shopping. We picked up some sliced lamb as well as some sliced beef, but we ended up just having the lamb slices during hot pot. What do you do when you have all those beef slices in the refrigerator freezer? Make another hot pot? If you run into the same problem we did, you should definitely look into this recipe. I find it really nice with beef or chicken.
I don’t really know a lot about Mongolian beef, what is an authentic version of the Mongolian beef? I am not sure, I haven’t seen this dish around, I don’t even know where you could order this dish. Victor decided to browse online and try to find some recipes that we could incorporate the beef slices. Lo and behold, he found this perfect Mongolian beef recipe. We didn’t really know how this is going to turn out, but we were willing to give it a try. What’s the worst that could happen if this dish went wrong? Let me tell you, it will just end up in the garbage can if this doesn’t work. My motto is you never try you never know.
1 pound of beef slices
1 tsp of oil
1 tsp of soy sauce
1 tsp of sesame oil
1 tbsp of corn starch
1 tsp of dry chili flakes
1 tsp og minced ginger
3 tsp of chopped garlic
A couple pieces of dry chili (*optional, depending on the level of spices you like)
2 table spoon of brown sugar
1/4 cup soy sauce
1/4 cup of water
1 tbsp of cornstarch mixed with 1 tbsp of water (as a thickener)
2 bunches of scallions
Marinate the beef slices with meat marinate listed above for about two hours in the refrigerator.
Lightly coat the beef slices with a little corn starch before pan frying. Lightly pan fry the beef slices until until both sides are golden brown with crusty coating. (you do not need a lot of oil for this step because we are not deep frying the beef slices.)
Make sure you absorb as much oil as possible after you remove the beef from the frying pan. Drain the rest of the oil from the frying pan, leaving behind about 1 tbsp of oil behind for the sauce.
Add in garlic, minced ginger, and dry chili into the frying pan over high heat, cook for about 30 seconds, add in soy sauce, water and brown sugar. Cook the mixture until the brown sugar is dissolved. Let the sauce simmer for about 5 minutes before you stir in the cornstarch and water mixture. You sill be able to see the sauce started to thicken up after you add in the cornstarch and water mixture.
When you get the sauce to that consistency, add in the beef slices as well as scallion. Make sure all the beef slices are well coated, the dish is ready to be served.
p/s: we might not have a weekly post up for the next three week, because it’s the holidays season, we are traveling to the other side of the world. We might write some posts about that when we get back to the states. I hope all of you have a nice and wonderful holiday.
Chinese hot pot is a traditional Chinese soup containing a variety of vegetables, meats and seafood simmering in a prepared soup base at the dining table. The soup base is prepared ahead of time along with fresh vegetables, meats, and seafoods, when the soup is at a boil you place your ingredients in the pot and let me them cook, when they are ready you take them out and eat along with your favorite dipping sauce. With this setup, the entire family can sit around the table to spend some quality time together. Did I mention the fact that I love hot pot because you could walk into the house in the fall or the dead winter, you can gather around the dinner table to thaw, enjoying the company of friends while cooking and eating delicious foods.
Believe me when I say this soup is really easy to prepare, all you need is a big pot of water and a pack of soup base. I like to cook the soup base in a separate pot for about an hour before the guests arrived. I also like to add extra Chinese dates as well as goji berry into the soup base. Bring everything to a boil and then let it simmer on low heat for at least an hour. When your guests arrive, just transfer the soup base into the hot pot and you are ready to start the hot pot dinner.
As for ingredients for the soup I like use a variety of fresh vegetables of whatever I can find at the asian supermarket, in addition to greens I like to add lotus root. After you wash and peel them, thinly sliced the lotus root. Lotus root is like a sponge, they absorb all of the flavorful goodness when you cook it with the rest of the ingredients in your hot pot. Of course do not forget your favorite noodles, we prefer glass noodles or udon. Just make sure when you’re preparing ingredients that you will be putting them into the soup base, so when you’re preparing your ingredients try not to cut them too small. The reason being, if you diced them up too small you will have a hard time sifting through the soup base to get your food. I take the same approach to meats and seafood and try to find items that are fresh and not frozen, except fishballs, which naturally come frozen. As for the sauce I like to use a combination of sesame oil, soy sauce, vinegar, hot sauce, and some people like to add diced garlic, or cilantro, but you can use anything you like to dip food in, I do have friends that even like to use a little peanut butter in their sauce to taste.
You can put anything, and everything you like into the soup base while you are having hot pot. I am not sure how many of you actually heard of fishballs, those little fishballs are my favorite aside from tofu. What can I say? I love my soy products. Fish balls is a very common food in where I came from, they are made from pureed fish meat and then shaped into a ball of goodness. If you haven’t tried it before you should definitely give it a try. Typically you can find them in an asian supermarket.
I figured this is not a complicated dish, I figured we didn’t have to put down all the steps in this post. Keep in mind this is not an everyday dish, we only do this when we have guests around, or when it’s cold.
I hope you guys would give it a try, and enjoy it as much as we do.
Not all of us have time to sit down at your dining table and have a lovely breakfast everyday along with a cup of hot coffee. I do wish I was one of them that could have my morning breakfast while enjoying an awesome scenery of a green back yard or a beach, Unfortunately I have neither of those, so when I get up, I head to the kitchen brew my coffee and make myself some no-brainer breakfast.
Avocado toast is probably one of the easiest breakfast aside from oatmeal. Before I started writing this post we have had the same exact breakfast for almost two weeks. We are writing this post differently as I am going to write down all the ingredients along the way but this post will not have any instructions at all. I thought it would be nice to change it up, also it helps that this is a no-brainer breakfast.
Toast up some bread of your choice, one my favorites currently is whole grain honey wheat from Trader Joe’s. Mash up some avocado in a bowl, I like to season mine with a little salt, pepper, lemon/ lime juice and some chili flakes. You can leave out the chili flakes if you don’t do spicy. We like a little kick in our breakfast to start off our day. Smear the avocado on the toast, top it up with some tomato slices, and a fried egg. Victor likes his egg yolk runny and I like mine fully cooked. If you are like him, just make a sunny side up fried egg. Aside from all the ingredients listed above, you could also add some baby spinach, I didn’t have any on hands, so I left them out. There you have the quick and easy – Avocado toast.
If you think mushing up the avocado is too much work for you, just sliced them up and place them on the toast. I hope this you guys enjoy this as much as we do.
Clay pot chicken rice is a very popular dish in Malaysia. The beauty of the dish is you can serve this dish in one pot, most families called this the “one pot dinner”. Traditionally, this dish was cooked in a clay pot over a charcoal stove which provides a very distinct flavor as compare to a regular stove top.
I used to make this dish with the rice cooker, but one day Victor came home with a clay pot from the Korean market in Chicago. I was overjoyed when I first saw the clay pot, this might not be the typical Chinese clay pot that you would find at the Hawker Stalls back in Malaysia but we made it work. We do use the pot for different type of soups and porridge on a daily basis.
2 cups of rice ( I like to mix one cup of white rice with one cup of brown rice)
1 chicken breast (diced up)
Ginger (based your own liking, make sure you sliced them thinly.)
1 cup of Chinese dried mushroom (Shiitaki) (Soak it overnight to re-hydrate them)
2 chinese sausage (*optional, I didn’t include in this dish)
Green onion (*optional, chopped finely for garnish)
Seasoning for chicken
3 tbsp of oyster sauce
2 tbsp of soy sauce
1 tbsp of dark soy sauce
1/2 tbsp of sesame oil
1/2 tbsp of white pepper
1 tbsp of cooking wine
Seasoning for rice
2 tbsp of soy sauce
1 tbsp of dark soy sauce
1 cup of chicken broth
1 cup of water
Soak the dried mushroom overnight so that they have time to re-hydrate.
Marinate the diced up chicken breast with all the ingredients listed in the seasoning for chicken portion. Set in the fridge overnight.
Slice up your re-hydrated mushroom for later use.
Rinse the rice and add 1 cup of chicken broth and 1 cup of water into the pot, bring the rice to a boil. Add in the rest of the seasoning for the rice and turn the heat down to medium low for the rice to simmer while you prepare the rest of the ingredients.
In a medium pan, heat up some vegetable oil and add in the marinated chicken, sliced mushroom and thinly sliced ginger. Pan fry all the ingredient until the chicken is slightly under-cooked.
Add the under-cook chicken on top of the rice when you see the rice is starting to dry up. Put the lid back on and continue cooking the dish until the rice and the chicken are completely cooked. This process might take about 10 to 12 minutes depending on your stove.
Turn off the heat after 10 minutes but leave the lid on and let the pot rest for another 5 minutes before serving.
Top the dish with the finely chopped green onions before serving.
This is one of the dish that reminds me of the time when I was still back home and the entire family will head to the Hawker Stalls to grab a quick bite. The recipe looks a little intimidating, it seems to have a lot of steps, trust me on this, as long as you have the ingredients all prepped the night before, the dish takes about 20 minuted from start to finish. I hope you guys enjoyed the dish as mush as we do.
The weather has definitely gotten colder here in Michigan, this is usually the time for me to pull out all the photos of us spending time in the summer under the sun together.
Grand Mere State Park located in Stevensville, Michigan is a beautiful, natural woods and sand dunes.This is one of the park that we have checked out in the summer when it’s nice out. Victor and I are very outdoorsy people, we spent a lot of our time outdoor in the summer. We love to walk around the beach, hiking, spend time at the park, etc. The one thing we do not love about the summer are the BUGS. Just thinking about all the bugs makes my skin crawl. Some of you might be able to relate to that, we do not do good with bugs, they are attracted to us for whatever reason.
Another reason why we like outdoorsy stuff is because as I mentioned before, we have a puppy that needs a tons of exercise. We are a family of three, we would spend a lot of time together in the weekends outdoor. The reason being we do not get to spend a lot time with him during the weekdays because of work. The easiest thing to incorporate him into our daily activities would be outdoor.
It was a very very long walk for the three of us. The uphills were definitely challenging, especially when you have a puppy with you. Having a puppy is like having a little baby with you. You are constantly worrying that the weather might be to hot for them, are they thirsty and overheated, etc. As soon as we hit the beach, everything was pretty nice, except when we realized we forgot the sunscreen.
This park is definitely worth the hike, the walk was great, and it’s pet friendly. If you are around that area I would definitely recommend this park for a one day outing with your family. We enjoyed the entire hiking process a lot, the struggles are definitely real but in the end, we spent a day together. That’s all that matters.
It’s that time of the year where the temperature outside drops tremendously at night. It’s colder than I would like it to but sometimes I still crave for a fresh and refreshing salad. I remembered the time when I was living in California, when family had to go to work and I am alone at home sitting in front of the TV in the summer time, Those were great times, I always stock up the refreshing quinoa salad from Costco. Yes! You heard me right, they weren’t homemade. When I came back to Michigan and I was told that Costco was coming to Michigan and I was like, “Woot woot!”. That’s it, my beloved quinoa salad is on the way.
When Costco showed up here, I did go to the store and stocked up the salad and had it for lunch for a week. When my boyfriend realized that I did that, he told me “Babe, I can make this!!”. I just looked at him like are you kidding me? You can make the salad as good as this? Don’t care, still stuffing my face at that point. He came home the next day with all the ingredient needed for the recipe.
He went into the kitchen and he spent an hour making that salad. Boom! He made it, it tasted delicious, if not, it’s better. He spent a little longer than in the kitchen because we don’t usually have cooked quinoa in the fridge and that was his first time making that salad. I would suggest any of you guys that wanted to try this recipe, that should definitely have some cooked quinoa on hands, that way you do not need to wait for the quinoa to cook and then chill it for the salad. Trust me, keeping cooked quinoa in the fridge makes your life a lot easier. Anyhow, long story short, let’s jump into the recipe.
1 cup of cooked quinoa (follow the instructions on the quinoa bag on how long you need to cook the quinoa)
1 large cucumber (diced)
1 cup of cherry tomatoes (halved)
a bunch of parsley (roughly chopped)
4 stalks of celery (diced)
Kale (*optional, roughly chopped)
Hard boiled egg (*optional)
Lemon juice from half a lemon
1/3 cup of Balsamic Vinegar
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper to taste
Cook your quinoa following the instructions on the bags, let it cool to room temperature and set it in the fridge for later use.
Boil your hard boiled egg in another smaller pot. (I prefer my hard boiled eggs fresh and warm, if you like you could make them in a big batch and keep them in the fridge just like the quinoa.)
In a large bowl combined all your vegetables that have been diced or chopped.
Combined the balsamic vinegar,lemon juice and the extra virgin olive oil to make the vinaigrette dressing in a separate container.
Salt and pepper to taste
*Notice that we separate our dressing and the salad, we like to make this salad in a big batch so that we can have it for a couple days. We do not like to drench my salad with dressing and make the entire salad all soggy. We add in our own dressing when we are ready to eat.
I hope you guys like the recipe as much as we do, I understand this is a refreshing salad that is fantastic for summer, we don’t usually have salad in the winter, but I love my greens. What can I say?
It had been hectic for the past three months, we have been super busy with work, immigration stuff, and of course having surgery and medical appointments are not fun at all. Everything just had been super crazy for the three of us. Today, I finally have time to sit down and realize that I have not been good about posting. It’s exactly like it sounds, when you have so many things going on at the same time, the last thing you will want to do is to sit down at the dining table, pull out your laptop, having a cup of nice tea and start writing again. To be honest, all those things probably sounded pretty good at that time, and they probably crossed my mind, I just told them to wait a little while longer every time they pay me a visit.
After the surgery, I took a couple days off, and since I wasn’t at work, I had some time to myself. While I was scrolling through my photo album, I saw this photo of a bowl of tuna salad. This is one of the easiest tuna salad I have ever made. Of course I can’t take all the credit for this tuna salad, the first time I had this tuna salad was made by a friend of mine that actually doesn’t cook at all (forgive me if I am wrong).
When I first came back to the Midwest after spending sometime at the West Coast my friend and I both would spent time at the coffee shop, followed by movies, and this would always be our dinner. I could definitely eat this dish couple days in a row, it’s super refreshing, especially after a busy day when you do not actually have time to make dinner. This also serves as a great snack, something to tie you over until your morning coffee and breakfast.
Lets moved on to the recipe. I promise you these ingredients will probably already be in your refrigerator. Notice that I do not have the ingredient measured out for this recipe because this is probably the one and only recipe you do not need to measure, you literally just eye-ball everything , place them in a bowl and mix it up.
1 can of Starkist Chunck Light Tuna
1 can of Bumble Bee Fancy White Crab Meat
Bell peppers (any color of your choice)
Celery Hearts (Diced)
Salt and pepper to taste
Drained excessive water from the tuna and crab meat, placed them in a large bowl.
Diced all the vegetables, mixed in with the tuna, crab meat and chili flakes. Mix well before you add in the condiments.
Add in Mayonnaise and Sriracha (the amount of Sriracha depends on how spicy you would like it to be, I would start with a two tablespoons.)
Season it with salt and pepper to taste.
Depending on the amount of mayonnaise you use in this recipe, this dish can be pretty healthy if you do not drench the salad with mayonnaise. I hope you guys enjoy this recipe, it is definitely one of the recipes that could bring me back to my happy time.
It had been a crazy two weeks for the both of us. We had appointment after appointment almost everyday. Now it’s finally over, we figured we could make something quick and simple for you guys. How many of us are guilty of buying granola from the store and eating it all in one day? I know I am guilty of that, every time after we do grocery shopping, I devour the entire bag in less than an hour. I put granola into my oatmeal and yogurt, and of course I snack on granola rather than candies. I searched high and low looking for a homemade granola recipe that’s quick and easy. I found a couple and I decided to combine a few of them, tweak it a little, and here is my quick and easy version.
2 cups of rolled oats
1 cup of raw almonds
1 cup of pecans
1 cup of mixed dried fruits (raisins, craisins, raisins, apricot, prunes, figs)
1/2 cup of unsweetened coconut flakes
1 cup of raw honey
1/3 cup of sweet almond oil (you could substitute this with coconut oil as well)
1 tbsp of vanilla extract
Pre-heat the oven to 200F
In a large mixing bowl, mix together sweet almond oil, honey, and vanilla extract before stirring in the oats, almonds, and pecans.
Pour the mixture onto a baking tray and pat it down, so that they are evenly spread.
Bake the mixture for 15 minutes, and remove from the oven and mix in the dried fruits and coconut flakes.
Bake the mixture for another 5 minutes after mixing in the dried fruits and coconut flakes. (you want to make sure the mixture is golden brown.)
Allow the granola to cool before transferring them into an airtight container.
I love to serve my granola with my oatmeal, topped it up with frozen berries or mango chunks for a delicious and healthy breakfast. I sometimes serve it with plain Greek yogurt too. Hope you enjoy this recipe as much as I do.
Chinese dumpling (Jiao Zi) is a very common dumpling dish in Asia. Dumpling is typically made with ground meat, shrimp and some vegetables wrapped in a very thinly rolled piece of dough. In a typical Chinese home, dumplings are a must eat around Chinese New Year, especially New Year’s Eve. If I remember correctly, dumplings symbolize longevity and wealth. A typical dumpling looks like a gold ingot currency used in imperial China from its founding under the Qin Dynasty. Dumplings are also an excellent activity to do with friends over, they are easy to teach and make a good evening activity filled with good food and good friends.
1 pack dumpling wrappers – you can typically get these at your local Asian supermarket.
1 pound ground meat ( I typically use chicken or pork)
2 cups of Napa cabbage finely chopped
1 cup mushrooms (Button or Portobello) finely chopped
1/4 cup ginger finely chopped
4 teaspoons 5 spice powder or equivalent (can be found at your local international section of the grocery store)
4 teaspoons soy sauce
4 teaspoons Chinese vinegar
2 carrots finely chopped
2 stalks green onions finely chopped
Take a large mixing bowl, mix all of your fillings together, and stir well to homogenize all of the ingredients
Take a bowl or cup with a small bit of water, take a dumpling wrapper and wet the edges by dipping your finger in the water and brushing the edges of the wrapper
Pinch the center of the wrapper, working from the center, pinch one side of the wrapper and fold it over the other edge with the edge facing the center, when done, take the other side of the center pinch and fold together.
Repeat the process until you run out of wrappers or dumpling filling. Alternatively, if you don’t want to fold and pinch you can fold both edges over the center and seal the dumplings.
Once you are done with all of the dumplings, fill a pot with a quarter amount of cold water and bring it to a boil before you place the dumplings in the pot. After the water is boiling, put in the dumplings into the pot of boiling water. Make sure you do not overfilled the pot so that they can cook evenly.
When the dumplings are boiling add in a 2 cups of cold water and bring the water to a boil again. Repeat step 5 and 6 twice to make sure the dumplings are fully cooked.
For the dipping sauce, mix some Chinese vinegar, soy sauce, and sesame oil. You can also add some chili flakes or hot sauce if you want some kick in your dumplings.
The best part of these dumplings is that once your learn the process, you can customize the ingredients and dipping sauces to however you like. Folding these dumplings is the most difficult part of the process and I know its a bit confusing, but once you get a few going they will get easier. I hope you enjoyed making and eating these dumplings as much as we do.