Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

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Greek Yoghurt Banana bread

April 21, 2016 at 10:32 pm | Posted in bread, breakfast, Cakes | Leave a comment
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I’m gonna try this no butter recipe tomorrow !

no butteR:

greek yogurt banana bread

or this

easy no fail with butteR:

http://www.soberjulie.com/2014/11/fail-banana-bread-recipe-easy-family-recipe/

here are the two:

Ingredient
Old nana cake my recipe this time soberjulie running w/ spoons
Flour 3c 1-1/2C
Butter ½ cup 1/4 C 1c n/a!
Sugar ½ c ½ c (slightly less) 2c 1/4C brown + 1/4 maple syrup
Eggs 2 2 2 2
Sour milk ½ c n/a (1/2C plain yogurt) 1c sour cream 1/2 greek yoghurt
Almond milk n/a n/a n/a n/a
Baking soda 1tsp 1tsp 2tsp 1-1/2tsp
Baking powder 2 ½ tsp 2-1/2tsp 2tsp n/a
Salt ½ tsp  (salted butter) n/a 1/2tsp
Vanilla 1tsp n/a 1tsp
Cinnamon n/a 1tsp n/a
Banana 3 medium 3 large 2-1/2 c 2
Chocolate chip ½ c (optional) n/a n/a
Chia n/a 50mL n/a
Method:
Temperature (time) 275F (1hr) 350 (0.5hr) 350 (30mins) 350 (35-40min)
2 loaf pan 1 medium loaf pan 1 loaf pan 1 loaf pan

Bluberry Raspberry Scone

February 13, 2016 at 9:27 am | Posted in breakfast, scone | Leave a comment
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Blueberry Raspberry Scones

recipe taken from http://www.siftingfocus.com/2012/03/blueberry-raspberry-scones-baking-recipe/

16 tablespoons unsalted butter (2 sticks), frozen whole *
1 1/2 cups fresh berries ** (Any combination of blueberries, raspberries, blackberries or strawberries may be used.)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 oz), plus additional for work surface
1/2 cup sugar (3 1/2 oz), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Method:

Adjust oven rack to middle position and heat oven to 425˚F. Line a baking sheet with parchment paper.

Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons).  Place grated butter in freezer until needed.  Melt 2 tablespoons of remaining ungrated butter and set aside.  (Save remaining 6 tablespoons butter for another use.)  Place berries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined.  With rubber spatula, transfer dough to liberally floured work surface.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square.  Fold dough into thirds like a business letter, using a bench scraper or a metal spatula to release dough if it sticks to rolling surface.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Transfer dough to a plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again.  Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough.  Using bench scraper or a thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log.  Lay seam-side down and press log into 12 by 4-inch rectangle.  Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar.  Bake until tops and bottoms are golden brown, 18 to 25 minutes.  Transfer to wire rack and let cool 10 minutes before serving.

*   Although the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used.

** An equal amount of frozen berries can be substituted.  Keep frozen until ready to use.  Cut larger berries into 1/4 to 1/2 inch pieces.

It turned out AMAZING!

Healthy Creamy rice pudding

February 7, 2016 at 10:56 pm | Posted in breakfast | Leave a comment
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let me try this recipe some time:

http://allrecipes.com/recipe/219442/healthier-creamy-rice-pudding/

Ingredients

  1. Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  2. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

chia pudding

January 18, 2016 at 10:34 pm | Posted in breakfast | Leave a comment

http://www.theroastedroot.net/how-to-make-chia-seed-pudding/

 

Oatmeal pancake

January 4, 2014 at 7:53 pm | Posted in breakfast, miscellaneous dessert | Leave a comment
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recipe from chicago mom source

INGREDIENTS
  1. 3/4-cup milk
  2. 2 tablespoons white vinegar
  3. 1 cup flour (you can use whole wheat flour, but add a little extra milk if you do­, about 2-3 tbsp.).
  4. 2 tablespoons white sugar
  5. 1 tsp baking soda
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 1 tsp. vanilla
  9. 1 egg
  10. 1 tbsp melted butter
  11. ¾ cup slow cooking oats
  12. 1 banana, sliced
  13. ¾ cup chocolate chip cookies
  14. Non-stick cooking spray or butter (to coat pan)
INSTRUCTIONS
  1. 1. Place milk and vinegar in a large mixing bowl and let the milk “sour” for 5-10 minutes.
  2. 2. In a separate mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well.
  3. 3. Whisk the egg, vanilla and butter together and add to soured milk. Pour the entire flour mixture into the soured milk mixture a little at a time. Mix well until batter is smooth and there are no lumps. (Mixture will bubble up a bit, and that’s ok, it means your pancakes will be fluffy!).
  4. 4. Fold in oats, chocolate chips and banana slices.
  5. 5. Heat a large skillet and coat with non-stick cooking spray or butter. Use a measuring cup (1/4 cup usually works best) to pour batter onto skillet. Cook until you start to see bubbles form in the pancake and then flip and brown the other side.
  6. 6. Garnish with a few extra chocolate chips and bananas on top and serve with your favorite maple syrup.
By Marcie
Adapted from Allrecipes.com

Cinnamon Roll Pancakes

May 6, 2013 at 1:37 pm | Posted in breakfast, miscellaneous dessert | Leave a comment
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recipe taken from recipegirl

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

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ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

tips:

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.


The pancakes were super yum! They’re good for both dessert and breakfast. They taste as good as actually cinnamon roll yet I can deceive myself by thinking that they’re as healthy as breakfast pancakes. 

Make sure that the consistency of the filling is semi thick like tooth paste and don’t cut the hole in the plastic bag piper too big. Otherwise, it will be hard to control the filling from overflowing and cost burning all over the pancake. The pancake has to be pretty much cooked before flipping over to just brown the other side a little cause the filling burns really easily! Once I got the hang of it, I had fun playing with drawing patterns on it 😛 see the sunshine pattern.  

Crunchy Granola wedge

December 31, 2012 at 4:54 pm | Posted in breakfast | Leave a comment

Crunchy Granola wedge

recipe from eating well

  • 1 cup rolled oats
  • 1 cup wheat flakes (see Shopping Tip) flax seeds
  • 1 cup sunflower seeds or chopped nuts
  • 1/2 cup honey
  • 1 cup mix of cranberries, raisin, prunes (diced)
  • Pinch of salt
  1. Preheat oven to 400°F.
  2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
  3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
  4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

probably because I used milled flax seed that’s why they were all burnt 😦 Image 

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