Dragon.Fly is a blog where young lady shares her interest by mainly posting animes, dramas, mangas, music, ect. A few years have passed and she wants to extend her post to foods, recipes, remedies, random things. ^^
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Jan 28, 2014
Happy Together - Bad Girl Hyori's Disclosure: Lee Hyori, Ahn Hyekyung...
The food that the guest cooked at the end looks mouth watery good and unique. If i have all the ingredients I would love to try them out!
Jan 25, 2014
Simple Kimchi Fried Rice
Kimchi fried rice was unexpectedly yummy. Like fried rice and to what I have in hand. Frozen peas, handful of kimchi, egg and half a bowl of rice.
Beforehand, boil/thaw the frozen peas. In a hot pan, add oil let it heat up then add sliced kimchi with some of its sauce, stir a bit then add rice and peas and let the kimchi color distributed. and your seasoning ( salt and chicken bouillon ) to your taste. Then finally add the beaten eggs, stir around until egg cooked.
Beforehand, boil/thaw the frozen peas. In a hot pan, add oil let it heat up then add sliced kimchi with some of its sauce, stir a bit then add rice and peas and let the kimchi color distributed. and your seasoning ( salt and chicken bouillon ) to your taste. Then finally add the beaten eggs, stir around until egg cooked.
Jan 23, 2014
I'm taking international cooking class.
I'm excited in taking international cuisine/cooking class! Had our first session and we cooked classic american food. We made few different recipes: shrimp and grits, potato salad, Caesar salad, and chocolate chip cookies and bratwurst sliders. We paired up and each group picked which recipe they want to make. My partner and I made choco chip cookies and grilled the chicken breast and bratwurst. The chef circle around and gave mini demonstration and facts.
I learned for any cookie making first always mix the sugar and butter together. then add all the other ingredients except the choco chip and fold with spatula. Our dough looked a bit dry so the chef added a bit of olive oil in. then add the choco chip. cookie dough complete. He suggested bake at 350F but he likes to bake at low temperature like 325F which would bake at a longer duration. He also said while baking and almost done, he suggest to turn the baking pan around.
For grilling the chef demo seasoning the chicken breast with plenty of olive oil, pepper and salt. Mix them around and let it sit so the salt would dissolve and be soak up my the meat. For the brat, he showed us to cut it in half not all the way through hotdog-wise and then cut it in half which you would get 2 square-ish brats. when done grilling he also instructed to bake them in the oven so its cooked through well.
I wanted to learn how the other groups made croutons, they tasted fabulous. and wanted to learn how to caramelized onions. I saw bits and pieces of what the others were doing but not completely observing.
I found few recipes we used and followed or seems similar. next time I would take picture of how the chef plated the foods.
http://www.simplyrecipes.com/recipes/caesar_salad/ -- I remember hearing the chef said substituting anchovy with something else or just omit it.
http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html
I learned for any cookie making first always mix the sugar and butter together. then add all the other ingredients except the choco chip and fold with spatula. Our dough looked a bit dry so the chef added a bit of olive oil in. then add the choco chip. cookie dough complete. He suggested bake at 350F but he likes to bake at low temperature like 325F which would bake at a longer duration. He also said while baking and almost done, he suggest to turn the baking pan around.
For grilling the chef demo seasoning the chicken breast with plenty of olive oil, pepper and salt. Mix them around and let it sit so the salt would dissolve and be soak up my the meat. For the brat, he showed us to cut it in half not all the way through hotdog-wise and then cut it in half which you would get 2 square-ish brats. when done grilling he also instructed to bake them in the oven so its cooked through well.
I wanted to learn how the other groups made croutons, they tasted fabulous. and wanted to learn how to caramelized onions. I saw bits and pieces of what the others were doing but not completely observing.
I found few recipes we used and followed or seems similar. next time I would take picture of how the chef plated the foods.
http://www.simplyrecipes.com/recipes/caesar_salad/ -- I remember hearing the chef said substituting anchovy with something else or just omit it.
http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html
Nov 24, 2013
Brunch: Egg fillet sandwich
There is no fresh veggies in the fridge to cook with for a few days now. Need to go grocery shopping sometime soon. But I did have avocado, eggs and frozen fillet in the fridge and few slice of bread left. I whipped up something pleasing to eat. It taste not half bad.NEED:
beat 1 egg with pinch of pepper and salt
1 thawed fillet with spices: italian seasoning, pepper, salt, white pepper, wine/lemon,
some avocado
mayos
slice of bread
any oil
HOWTO:
I first cooked the beated egg like a pancake and put it aside. then I cooked the fillet, using the same pan, I added some olive oil and let it heat up and added the fillet then pour a bit of cooking wine on fillet, then sprinkle the spices on. cook it on one side for a minute and then flip it over. I cooked it until when I use my spatula gently to see if the meat can easily separate along the striated lines. Turn off heat and set aside
Then I spread mayo on one slice of bread and put slice pieces of avocado on the other slice and use the knife to mash it up a bit while spreading it. I folded the pancake like egg in half, put on top of slice then put fillet on top.
Nov 18, 2013
Oct 18, 2013
Chinese steamed egg from halfhourmeals
http://www.halfhourmeals.com/recipe/chinese-steamed-egg
egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped
other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced
Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
2. Add the other ingredients like ham etc.
3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.
4. Cover bowl with cling film.
5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )
6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.
7. Sprinkle rest of the spring onion on top just before serving! Enjoy!
**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**
egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped
other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced
Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
2. Add the other ingredients like ham etc.
3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.
4. Cover bowl with cling film.
5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )
6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.
7. Sprinkle rest of the spring onion on top just before serving! Enjoy!
**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**
Tofu with century egg
http://www.feedthetang.com/2013/04/tofu-with-century-egg.html
1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil
Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.
Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.
Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.
1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil
Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.
Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.
Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.
Steamed eggs with century egg from feedthetang
http://www.feedthetang.com/2013/04/steamed-eggs-with-century-egg.html
4 Medium eggs
1 Century egg
12 Half egg shells of warm water
Pinch of salt
1 tsp Sesame oil
1 stalk Spring onion, roughly chopped
2 tbsp Soy sauce
2 tbsp Vegetable oil
Remove shell of the century egg, and then cut it into 8 segments. Arrange the slices evenly in a steam proof dish (at least 3cm deep).
Beat the eggs in a bowl until the white and yolks are fully combined. Add warm water and mix well. Add sesame oil and a pinch of salt, give it a stir. Pass the egg mixture through a fine sieve to get rid of any bubbles, and then pour it onto the century egg slices. Cover with cling film.
Place the dish on a rack over a wok of boiling water. Put the lid on and then turn the heat down to medium-low. Steam for 15 minutes. If the centre is still runny, steam for further 3 to 4 minutes.
Add soy sauce to the steamed egg and then sprinkle some spring onion on top. Heat vegetable oil over a high heat, and then add a splash of the hot oil to finish.
Variations: add salted egg (金銀蛋) , or replace century egg with soaked dried scallops (瑤柱), or just simply plain steamed egg. Best served with rice.
4 Medium eggs
1 Century egg
12 Half egg shells of warm water
Pinch of salt
1 tsp Sesame oil
1 stalk Spring onion, roughly chopped
2 tbsp Soy sauce
2 tbsp Vegetable oil
Remove shell of the century egg, and then cut it into 8 segments. Arrange the slices evenly in a steam proof dish (at least 3cm deep).
Beat the eggs in a bowl until the white and yolks are fully combined. Add warm water and mix well. Add sesame oil and a pinch of salt, give it a stir. Pass the egg mixture through a fine sieve to get rid of any bubbles, and then pour it onto the century egg slices. Cover with cling film.
Place the dish on a rack over a wok of boiling water. Put the lid on and then turn the heat down to medium-low. Steam for 15 minutes. If the centre is still runny, steam for further 3 to 4 minutes.
Add soy sauce to the steamed egg and then sprinkle some spring onion on top. Heat vegetable oil over a high heat, and then add a splash of the hot oil to finish.
Variations: add salted egg (金銀蛋) , or replace century egg with soaked dried scallops (瑤柱), or just simply plain steamed egg. Best served with rice.
Oct 13, 2013
Sandwich with Rou Song, asian style.
Hello readers,
I had this carving for rou song this weekend. I had was wondering what recipes there are for rou song. I don't usually eat/buy this but when I do it's usually with rice porridge. I only found a few recipes, not as many as I was hoping for.
Well my cousin bought this slice of bread called....and it taste amazing. The bread was moist, chewy and more compact. I usually buy those cheap and long bread at the grocery store, the ones that are loose. I don't eat bread much because the ones I buy aren't that tasty. I was missing out on good bread.
I scrapped up the ingredients I had in the fridge to make a sandwich. No lettuce or tomato or cucumber or avocado. But I do have sliced ham, mayo, rou song, and a carrot. I used a peeler to "peel" the carrots thin strips.
I had this carving for rou song this weekend. I had was wondering what recipes there are for rou song. I don't usually eat/buy this but when I do it's usually with rice porridge. I only found a few recipes, not as many as I was hoping for.
Well my cousin bought this slice of bread called....and it taste amazing. The bread was moist, chewy and more compact. I usually buy those cheap and long bread at the grocery store, the ones that are loose. I don't eat bread much because the ones I buy aren't that tasty. I was missing out on good bread.
I scrapped up the ingredients I had in the fridge to make a sandwich. No lettuce or tomato or cucumber or avocado. But I do have sliced ham, mayo, rou song, and a carrot. I used a peeler to "peel" the carrots thin strips.
Mini Pineapple!
Went to the metro mart and they had mini pineapple!! They cost $4.99, crazy price. Who know that there were mini pineapple. I wonder if they were genetically modified.
Oct 6, 2013
California Avocado Toast Three Ways Recipe | California Avocado Commission
California Avocado Toast Three Ways Recipe | California Avocado Commission
Ingredients
1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
½ ripe, Fresh California Avocado, peeled, seeded and mashed
1 egg – Optional
2 slices heirloom or beefsteak tomato – Optional
2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional
Fresh cracked pepper – Optional
Sea salt to taste – Optional
Instructions
California Avocado Toast with Fried Egg
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
California Avocado Toast with Heirloom Tomatoes
Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
Top with fresh cracked pepper and sea salt to taste.
California Avocado Toast with Bacon
Toast 1 slice bread, spread with 1/2 ripe, Fresh California
Avocado (mashed or sliced) and 2 slices cooked bacon.
Ingredients
1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
½ ripe, Fresh California Avocado, peeled, seeded and mashed
1 egg – Optional
2 slices heirloom or beefsteak tomato – Optional
2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional
Fresh cracked pepper – Optional
Sea salt to taste – Optional
California Avocado Toast with Fried Egg
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
California Avocado Toast with Heirloom Tomatoes
Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
Top with fresh cracked pepper and sea salt to taste.
California Avocado Toast with Bacon
Toast 1 slice bread, spread with 1/2 ripe, Fresh California
Avocado (mashed or sliced) and 2 slices cooked bacon.
Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission
Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission
Ingredients
1 lb. (90/10 lean to fat ratio) ground beef
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. hoisin sauce
1 tsp. low-sodium soy sauce
8 oz. shiitake mushrooms, stems removed, caps sliced ¼-inch thick
½ tsp. toasted sesame oil
2 Tbsp. extra virgin olive oil, divided
1 ripe, Fresh California Avocado, seeded, peeled, and sliced
½ cup finely julienned or shredded carrots
2 green onions, white and light green part only, thinly sliced
4 large butter lettuce leaves
Sriracha for serving (optional)
Instructions
Combine the beef, garlic, ginger, hoisin sauce, and soy sauce in a bowl and mix well. Form into burger patties about ½” thick. Set aside.
Heat half of the olive oil in a large non-stick skillet over medium high heat. Add mushroom slices and sauté until golden, about 4-5 minutes. Remove from heat and transfer to a small bowl. Toss with the toasted sesame oil.
Heat the remaining olive oil in the pan over medium high heat. Add the burger patties and cook for 3 minutes, then flip and cook for an additional 3-4 minutes for medium-rare. Remove the patties from the pan.
Place each burger patty on a lettuce leaf. Top each with the mushrooms, avocado slices, carrots, green onions, and bean sprouts. Serve with sriracha (optional).
Ingredients
1 lb. (90/10 lean to fat ratio) ground beef
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. hoisin sauce
1 tsp. low-sodium soy sauce
8 oz. shiitake mushrooms, stems removed, caps sliced ¼-inch thick
½ tsp. toasted sesame oil
2 Tbsp. extra virgin olive oil, divided
1 ripe, Fresh California Avocado, seeded, peeled, and sliced
½ cup finely julienned or shredded carrots
2 green onions, white and light green part only, thinly sliced
4 large butter lettuce leaves
Sriracha for serving (optional)
Instructions
Combine the beef, garlic, ginger, hoisin sauce, and soy sauce in a bowl and mix well. Form into burger patties about ½” thick. Set aside.
Heat half of the olive oil in a large non-stick skillet over medium high heat. Add mushroom slices and sauté until golden, about 4-5 minutes. Remove from heat and transfer to a small bowl. Toss with the toasted sesame oil.
Heat the remaining olive oil in the pan over medium high heat. Add the burger patties and cook for 3 minutes, then flip and cook for an additional 3-4 minutes for medium-rare. Remove the patties from the pan.
Place each burger patty on a lettuce leaf. Top each with the mushrooms, avocado slices, carrots, green onions, and bean sprouts. Serve with sriracha (optional).
Children: Nutritional Deficiencies
In developing countries children are eating more calories but not always obtaining adequate minerals--iron, zinc, and calcium. A balance meal and eating a wide variety of food is essential in development. Another problem is many cultures encourage children to eat too many sweets like birthday cakes, holiday candies, desserts and other sweets.
Tooth decay is a common disease in children, have too much sugar and too little fibers. The main cause of this is sugary fruit drinks and soda. Are you thinking that it's alright have a few decays because there baby tooth? Well severe decay can cause harm to the permanent teeth beneath the baby tooth, also can cause jaw malformation, chewing difficulties, and speech problems. The teeth are effected by diet and illness which means that the state of kids teeth can alert adults of other health problems.
Kathleen Stassen Berger. Chapter 8 of "The Developing Person Through the Life Span." 2011.
Get the child into habit of regularly brushing their teeth, drinking less sugary drinks, eating more veggies, wide variety of food and less fried food.
Tooth decay is a common disease in children, have too much sugar and too little fibers. The main cause of this is sugary fruit drinks and soda. Are you thinking that it's alright have a few decays because there baby tooth? Well severe decay can cause harm to the permanent teeth beneath the baby tooth, also can cause jaw malformation, chewing difficulties, and speech problems. The teeth are effected by diet and illness which means that the state of kids teeth can alert adults of other health problems.
Kathleen Stassen Berger. Chapter 8 of "The Developing Person Through the Life Span." 2011.
Get the child into habit of regularly brushing their teeth, drinking less sugary drinks, eating more veggies, wide variety of food and less fried food.
Child obesity: Parents encouraging to overeat
The current generation, many of the children play less outdoors. Which is one of the factor for obesity. But I think the major factor is parents encouraging children to overeat. In the past centuries, parents encourage children to overeat was to protect them from famine. During those time period, I think food wasn't as widely distributes and abundant as of today.
Berger mentions a study of low-income family in NYC. The study concluded that many overweight children in the low-income family correlate that increase in weight as family income fell. Which indicates that habit, not genes, are the cause of overweight. Back to the thought that parents are protecting their children from hunger. But, today, food is abundant, especially fast food which are inexpensive, but poor contribution to nutrition of child's growth. Thus, depending on what the children's nutrition source is important.
Between age 2 and 6 the appetite of a child decrease. "However, instead of accepting this natural change, many parents fret, threaten, and cajole their children to overeat" (210-11). This might happen because of the parent's mind set that children are not eating enough. Bringing the study findings and this quote together, Parents are creating a dysfunctional eating habit for the child. A two year old would eat until their full but a five year old would eat everything that is on there plate.
The children knows when they're hungry and full. Please don't force a child to overeat. And please don't use food as a reward either. Both of these action would establish unhealthy habits.
Berger states an example that reminded me of my childhood eating experience and made me want to write this post. This quote implied that a parent telling their children to "Eat all your dinner and you can have ice cream."
Kathleen Stassen Berger. Chapter 8 of "The Developing Person Through the Life Span." 2011.
First let me tell you about myself when I was 6. I was living with my aunt's house and my aunt's mother was taking care of my cousins and I. Also grew up in a Chinese beliefs and values. I was a slow eater. I was obedient and shy child who listens to her elders--parents, aunt, and aunt's mother. Well while growing up I get reminded my elders to finish my bowl of rice. They tell me that but I can't eat anymore, I was full, but I still had some rice left. While I'm look back at these memories, I remember that I would hide my leftover rice in napkins and throw them in the trash and then put the bowls in the sink. I do not know why did that. I could have just throw the rice directly in the trash. But whatever my 6 year old mind was thinking that was what I did.
Today my parents, mostly my mother, tells me to finish my bowl of rice or eat more of the side dishes. I also when home few weeks ago and mom said that my face looks like its gotten thinner, yea right. And was fretting if I was regularly eating.
At a gather with family, my relative that pester me to eat more is a polite, cultural, host thing. I also grew up with the mind set of not wasting food or things.
Berger mentions a study of low-income family in NYC. The study concluded that many overweight children in the low-income family correlate that increase in weight as family income fell. Which indicates that habit, not genes, are the cause of overweight. Back to the thought that parents are protecting their children from hunger. But, today, food is abundant, especially fast food which are inexpensive, but poor contribution to nutrition of child's growth. Thus, depending on what the children's nutrition source is important.
Between age 2 and 6 the appetite of a child decrease. "However, instead of accepting this natural change, many parents fret, threaten, and cajole their children to overeat" (210-11). This might happen because of the parent's mind set that children are not eating enough. Bringing the study findings and this quote together, Parents are creating a dysfunctional eating habit for the child. A two year old would eat until their full but a five year old would eat everything that is on there plate.
The children knows when they're hungry and full. Please don't force a child to overeat. And please don't use food as a reward either. Both of these action would establish unhealthy habits.
Berger states an example that reminded me of my childhood eating experience and made me want to write this post. This quote implied that a parent telling their children to "Eat all your dinner and you can have ice cream."
Kathleen Stassen Berger. Chapter 8 of "The Developing Person Through the Life Span." 2011.
First let me tell you about myself when I was 6. I was living with my aunt's house and my aunt's mother was taking care of my cousins and I. Also grew up in a Chinese beliefs and values. I was a slow eater. I was obedient and shy child who listens to her elders--parents, aunt, and aunt's mother. Well while growing up I get reminded my elders to finish my bowl of rice. They tell me that but I can't eat anymore, I was full, but I still had some rice left. While I'm look back at these memories, I remember that I would hide my leftover rice in napkins and throw them in the trash and then put the bowls in the sink. I do not know why did that. I could have just throw the rice directly in the trash. But whatever my 6 year old mind was thinking that was what I did.
Today my parents, mostly my mother, tells me to finish my bowl of rice or eat more of the side dishes. I also when home few weeks ago and mom said that my face looks like its gotten thinner, yea right. And was fretting if I was regularly eating.
At a gather with family, my relative that pester me to eat more is a polite, cultural, host thing. I also grew up with the mind set of not wasting food or things.
Jun 26, 2013
Cheesecake in Jar
LINK: http://www.mybakingaddiction.com/cheesecake-in-a-jar-recipe/
The picture looks really nice and pretty.
INGREDIENTS:
½ cup plus 2 tablespoons granulated sugar
zest of one lemon (optional)
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
1 cup fresh berries
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.
MYBAKINGADDICTION NOTES:
- For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
- If you are not a fan of lemon, simply omit the zest.
- If you are missing the graham cracker crust, serve with graham sticks.
- The jars pictured above are Weck (7.4 ounce) Tulip Jars.
The picture looks really nice and pretty.
INGREDIENTS:
½ cup plus 2 tablespoons granulated sugar
zest of one lemon (optional)
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream1 ½ teaspoons pure vanilla extract
1 cup fresh berries
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.
MYBAKINGADDICTION NOTES:
- For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
- If you are not a fan of lemon, simply omit the zest.
- If you are missing the graham cracker crust, serve with graham sticks.
- The jars pictured above are Weck (7.4 ounce) Tulip Jars.
How to Poach an Egg
I heard this term while in the Agrace Kitchen. I was curious what it was. I found many bloggs that they have the poach egg on bread. I don't like runny yolk, I can tolerate it in some food, but in my opinion bread and poach egg looks icky and the bread would get soggy once you break the barrier. I don't like soggy bread either.
The video is without vinegar and I thought his trick was nifty.
Other LINKS:
http://www.simplyrecipes.com/recipes/easy_poached_eggs/
The video is without vinegar and I thought his trick was nifty.
Other LINKS:
http://www.simplyrecipes.com/recipes/easy_poached_eggs/
Veggie Quinoa and soft egg
I thought this looks like fried rice but no its quinoa.
Jun 20, 2013
Okra with black fungus
List:
okra
dried black fungus
water
oil
salt and pepper
1. hydrate the fungus and wash/rinse okra
2. then want to clean the fungus by checking if each piece still have part of the stem/bark. You want to pluck it off. And slice the bigger fungus.
3. slice the okra. I sliced and threw away the top part.
4. In a frying pan or wok add oil. let the oil heat up then add the okra in. Stir fry for a few minute. then add water and then fungus and then salt and pepper. stir.
Jun 15, 2013
Spinach Filling Recipes
I'm volunteering at a hospice care center in their kitchen. The chef had me rolling up noodle with spinach filling. It looked so good when I was working and simple to prepare and make. So I search online for the recipe and found two different presentation that I like and also have the noodle to make it.
Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta
Dip and garnish:
pasta sauce
Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.
LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/
LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/
LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/
Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta
Dip and garnish:
pasta sauce
Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.
LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/
LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/
LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/
Apr 4, 2013
Simple Chinese Braised Soy Sauce Eggs Recipe
My parents are going to China for 2 months so my mother came to campus, she came to get the suitcase I had and she come with food!!
Need:
hard boiled eggs
water
soy sauce - add the amount of flavor you want. I would add a bit more than usual. If you have dark soy sauce it will add to the color, dark soy sauce isn't that salty.
Crack all your boiled egg one or 2 times but don't peel the shell. In a pot add the cracked eggs and cover it with water and soy sauce. Let it boil then simmer for few hours for the flavor to soak in. You can also cook this in a crock pot if you want. You can eat it plain like that or add it to some noodles like I did.
Need:
hard boiled eggs
water
soy sauce - add the amount of flavor you want. I would add a bit more than usual. If you have dark soy sauce it will add to the color, dark soy sauce isn't that salty.
Crack all your boiled egg one or 2 times but don't peel the shell. In a pot add the cracked eggs and cover it with water and soy sauce. Let it boil then simmer for few hours for the flavor to soak in. You can also cook this in a crock pot if you want. You can eat it plain like that or add it to some noodles like I did.
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