Eating Marshmallow determines your success in life?

Delayed gratification can detect your future success. Check out this TED video! Similar article related to this video can be found here in The New Yorker (http://www.newyorker.com/reporting/2009/05/18/090518fa_fact_lehrer?currentPage=all).

Tomato & Corn Soup

Ingredients:
4 medium tomatoes cut in fourths
2 sweet corn broken in half or fourths
1/2 cup chopped tofu
1 package of enoki mushroom
2 medium carrots peeled and chopped
5 cups of water
1 tsp salt

Procedure:
1. Pour 5 cups of water in a soup bowl and bring to bowl
2. Mix in the salt, carrots and tomatoes and bring heat to medium for about and hour
3. Once the tomatoes are tender remove the skin (should be easy as it will float up), mix in the mushroom, corn and tofu, occasionally stirring for another 30 - 45 min
4. Once the broth is sweet and the ingredients are tender you may serve it (adjust flavoring as you wish)

Fun Photos!

My sister and I went to the Taipei Young Design Exhibition and I took some of these photos of people's artwork. Some of them were really neat and innovative!


Cookie or stool? Both! The side of the cookie has been bitten off too and there were crumbs on the floor.


This is by far my favorite piece at the show. In asian culture, we pray to different gods and burn paper money as well as give offerings via food. The young generation these days (including myself) may not understand the different rituals as well so this artist decided to create an environmentally friendly "to go" temple in order to educate and preserve this tradition (in its modern form). Ah, postmodernism love it!



If you went to school in Taiwan these little booklets would look familiar because they are the workbooks you use to write your characters and essays in. This artist decided to use this image as a packaging design for cookies. Sooo cute!


Love this artwork, it says EAT LESS MEAT! Could almost be like a propaganda poster haha.


Another one...

Oatmeal Chocolate Chip Cookies

Had some leftover oats in the kitchen that needed to be used. So, I decided to make oatmeal chocolate chip cookies for my siblings upon their request.




Ingredients:
2 cups rolled oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup tahini paste (the kind you use to make hummus!)
4 tbs butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 egg white
1 tbs vanilla extract
1 cup chocolate chips

Procedure:
1. Preheat the oven to 350F
2. In a small bowl mix together the dry ingredients, flour, baking soda, salt, and oats
3. In a larger bowl mix together the butter, sugar, vanilla extract and tahini paste
4. Pour the dry mixture into the larger bowl mix well to create your dough. Add the chocolate chips
5. Drop one tbs of dough on cookie sheet, place in oven and bake for 10min or until golden brown

Berrylicious

Ah, I love this dish its sooo healthy (minus the butter and vanilla ice cream part) and scrumptious!



Ingredients:
3 cups of fresh or frozen berries
2/3 cup unbleached all-purpose flour
2 tbs cornstarch
1/2 cup rolled oats
1/2 cup nuts (walnuts, pecans, almonds, hazelnut)
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter
Vanilla low-fat frozen yogurt or ice cream

Procedure:
1. Preheat oven to 350F
2. Place the berries in an 8-inch baking pan
3. Combine the flour with the cornstarch, rolled oats, nuts, brown sugar, cinnamon, and salt in a mixing bowl. Mix in the butter to make the mixture crumbly, sprinkle over the berries
4. Bake for 45 min or until golden brown and bubbly. Serve warm, topped with ice cream or yogurt

Bread: Whole Grain vs White

Petere Reinhart, a master breadmaker talks about differences between making whole grain and white bread.....what brings out flavor in bread and how to make good bread.

Eggplant Fireworks!

This is a weird title, but I thought the picture might speak for itself. Doesn't it look like fireworks to you? The eggplant and cucumbers sticking out from the dish gives it that look. Anyway, I made this awhile back, didn't write the recipe down 'again' I always forget to do this, must change this habit...so, I am recreating the dish in my head as I write this entry! 

Ingredients:

1 medium cucumber sliced

1 medium eggplant sliced

1 pound ground pork

2 medium eggs

2 tsp parsley flakes

2 tsp black pepper

1 tbs sesame oil

1 tbs soy sauce

dash of salt

1 cup of water for the steamer

Procedure:

1. Mix the sesame oil, soy sauce, salt, and eggs in a bowl

2. Combine the mixture with ground pork, mix well

3. Pour the mixture into a bowl to steam in, when the mixture has settled place the eggplant and cucumbers on top creating a spiral image/layering

4. Sprinkle the parsley and black pepper on top

5. Pour the water in the steamer, then place the bowl and steam

Baked Scallops!

Ingredients:

1/4 cup extra virgin olive oil

1 tbs parsley

1 tsp salt

1 tsp pepper

1/4 cup mayo

6 large scallops cut in halves

1 bunch of asparagus washed and cut into 2 inch pieces

1/2 cup cut mushrooms (any kind)

6 Aluminum foil sheets made into miniature boxes

Procedure:

1. Preheat oven to 350F 

2. Place all ingredients except for mayo in a box and mix together

3. Once all the ingredients are mixed well divide them evenly among the aluminum boxes

4. Use a spoon and top the scallop with the mayo

5. Place the aluminum boxes on a cookie sheet and put it in the oven, bake for about 15 min or until scallops are well done 

Poached Pear

Ingredients:

4 medium pears, washed and peeled

1/4 cup fresh lemon juice

1/4 cup fresh cranberries

1/2 cup sliced toasted almonds (I used pecans)

1 tsp ground cinnamon

2 cinnamon sticks

1/2 cup apple juice

2 tsp vanilla extract

Procedure:

1. Peel the pears and cut them in half from stem to base. Core the pears and leave the bottom intact. Drizzle them with the lemon juice

2. Fill each pear with an equal amount of cranberries and almonds. Sprinkle the pears lightly with the cinnamon. Arrange the pears, filled side up, in a saucepan. Add the cinnamon sticks to the pan and pour the apple juice and vanilla extract around the pears. Simmer uncovered, over medium heat for 20 min

* adapted from The Candle Cafe Cookbook *

Veggie Quesadilla

Ok, so I did not take a fabulous picture of this since we were in a rush to serve it to our guests. But, let me assure you that the inside is very colorful and with the toasty tortilla this appetizer was tasty.

Ingredients:

1 cup black bean

1 1-inch kombu

1 minced garlic

1/2 tsp sea salt

1 tsp fresh lime juice

2 tbs chopped cilantro

2 large mushrooms (preferably portobello) thinly sliced

1 red bell pepper thinly sliced

1 tbs olive oil

sea salt

ground pepper

2 12-inch whole wheat tortilla

1 small red onion, thinly sliced

Procedure:

1. Prepare the puree by rinsing the beans and putting them in a bowl with a piece of kombu, add enough water to cover by about 2 inches and let it it soak overnight

2. Drain beans and reserve the kombu and transfer them both to a soup pot and bowl. Let the water simmer for about an hour until just tender. Drain and set aside...instead of slow cooking the beans in a pot I steamed them (much faster)

3. Transfer the beans to a food processor and blend, add the garlic, sea salt, lime juice, and cilantro, a bit of cooking oil. Taste and adjust the seasoning, the puree can be made a few days before hand and refrigerate

4. Preheat the oven to 350F

5. Toss the mushrooms and pepper in olive oil and salt, place on baking sheet in a single layer and roast for 30-45 min, set aside

6. Spread a thing layer of the bean puree onto a tortilla, top with half roasted mushroom-pepper mix and half the onion slices. Fold the tortilla in half and bake for about 15 min or until warm

What is Healthy Food??

Yup, I constantly ask myself that question. How do we differentiate between what really is organic and not, what is considered healthy and not. Do people know how to read food labels? I still am not fluent in reading them yet (wish I was), and is the information printed on them accurate? Who knows. Check out this video from WSJ that my friend Kwame shared with me. Just you know food for thought!

Udon!!!

Ingredients:

4 cups of water

1/2 cup white miso paste

1/4 cup soy sauce

1/4 cup mirin

2 tbs dashi

2 scallions diced

1 package enoki mushroom

8 leaves napa cabbage chopped

1/2 cup carrots sliced

10 slices of pork

5 single package udon

* adjust flavoring as you wish*

Procedure:

1. Bring 4 cups of water to boil in a pot

2. Add the miso, mirin, soy sauce, dashi and vegetables in the pot

3. Adjust the flavoring of your soup to your liking and bring the pot to simmer for 20min

4. In a separate pot bring some water to boil and let the defrosted udon boil for 8min, drain and set aside

5. Put the pork in the pot until it is well done and turn the heat off

6. When you are ready, put udon in bowls and pour the soup base over it and serve, sprinkle some scallions on top (or if you prefer cooked scallions but them in the pot when you put in the pork)

Sweet Potato and Spinach Soup

Sweet Potato and Spinach Soup

Ingredients:

2 tbs olive oil

1 large chopped onion

5 garlic cloves sliced

2 medium sweet potatoes, peeled and diced

1 small white potato, peeled and diced

1 bunch of spinach, rinsed and stemmed

1/4 tsp sea salt

Procedure:

1. Saute oil, onion and garlic over medium heat until golden brown for about 10min

2. Pour 6 cups of water into a soup pot and stir in the potatoes and sauteed onions and garlic, bring to boil and simmer uncovered for 40min, until potatoes are tender

3. Place the mixture (separate it in two rounds or more if needed) in a blender and mix until it turns to puree, add sea salt. After it has been mixed pour it back into the soup pot and gently heat it. Adjust and serve

Raspberry & Chocolate = Heavenly

Oops, it has been a few days since I have posted some of the dishes I have made these past week. It's been kind of busy here so haven't had the time to write. Here goes some raspberry smoothie, muffins and lastly a savory chicken chocolate pasta to top it off! Enjoy the recipes and pictures.

Raspberry Crumble Muffins + Raspberry Smoothie

Ingredients:

1 1/2 cup whole wheat flour

2 tsp baking powder

pinch of salt

1 tsp ground cinnamon

1/4 cup sugar

1/4 cup brown sugar

1/2 cup butter, melted

1 egg

1/2 cup milk (I used oat milk)

1 1/4 cup fresh raspberries

1/4 cup chopped pecans

1/2 brown sugar

3 tbs flour

1 tsp ground cinnamon

3 tbs butter, melted

 

Procedure:

1. Preheat oven to 350F

2. Mix the flour, baking powder, salt and cinnamon into a bowl and the sugar and blend

3. Place the butter, egg, and milk in the mixture until everything is combined

4. Stir in the raspberries and spoon the batter into the muffin tins

5. To make the crumble topping, mix the pecans, brown sugar, flour and cinnamon in a bowl, stir in the melted butter

6. Spoon some of the crumble over the muffins and bake for about 25min

Raspberry Smoothie

If you have not yet heard of Vitamix yet, I strongly recommend you taking a look at it. Though slightly expensive it is worth the investment because it is so versatile and it makes really good smoothies! It can break down anything so you don't have to spend your time peeling, cutting and seeding out your vegetables or fruits!

Ingredients:

1/2 cup fresh raspberry

1/4 cup fresh cranberry

1/4 cup fresh blueberry

1/2 cup vanilla/plain yogurt

1/2 cup water

1 tbs lemon

* Optional: add nuts like almonds

Procedure:

1. Place all your ingredients in a blender and blend until the consistency is like smoothie!

Savory Chicken Chocolate Pasta

This dish might sound kind of odd to you and you probably think you can only taste this at restaurants. However, it's possible to recreate this dish in your very own kitchen! I found this recipe on the label behind the chocolate pasta I bought. Of course I accidently threw out the wrapper so now I have to recreate the proportions for you here! Sigh. Well, if you get a chance to buy your own chocolate pasta you will enjoy the three recipes it provides in the back! But for the time being, hopefully this adaptation below will help!

Ingredients:

1 package chocolate pasta

1/2 medium onion chopped

4 skinless chicken breast cut into 1 inch cubes

1 tbs olive oil

1 tsp cinnamon

1 tsp salt

1 tsp cumin

1 1/2 cup chicken broth (I think I just used vegetable broth)

2 medium tomatoes diced

3 tbs cocoa powder

* Add more spices if needed to your liking

Procedure:

1. Heat a oil in a pan add onions and stir until golden brown

2. Add tomatoes, and the spices and cocoa powder continue to stir for another 3min

3. Pour the chicken broth into the mixture and let it simmer for 30min

4. In a separate bowl make your chocolate pasta by adding it into a pot of boiling water for about 12 minutes, drain and drizzle it with some oil to keep it from sticking

5. Mix in the chicken in the sauce mixture until the chicken is tender

6. Put the sauce over the pasta and serve