Roasted Cauliflower

Tried this with the garlic powder and next time would like to try it without (for my allium sensitivity, not that it didn't taste delicious).

• 1 head of cauliflower
• 2 T olive oil
• 3 T butter, melted (original was only 2 T but I had a big head of cauliflower)
• [1/2 t garlic powder]
• 1/2 t salt
• 1/4 t paprika
• 1/4 t pepper

1. Preheat oven to 200C.
2. Line baking sheet with parchment paper.
3. Break off cauliflower into pieces, slicing the larger ones in half if necessary to make them fairly even and bite-sized.
4. Place on sheet and drizzle with oil and butter. Toss to combine.
5. Combine the seasoning and then sprinkle on. Toss again.
6. Spread evenly and bake at 200C convection (or 425F regular) for 15-20 min until desired tenderness/crispiness.

Cranberry Sauce

As a kid, watching cranberry sauce come out of a tin and hold its shape was completely unappetizing, so I never cared for it. But this year I saw some fresh cranberries in the local store so tried to make it from scratch. With reduced sugar, it was still really sweet, but was a nice accompaniment to the turkey drumsticks and the brisket for Thanksgiving dinners. The bags are sold in 250 g units here so I adjusted the recipe accordingly. This makes quite a lot so could halve the recipe next time for a single bag.

• 
  500 g fresh cranberries (2 bags at Jumbo)
  
• scant 1 c sugar (4/5 c?)
• scant 1/2 c brown sugar (1/3 c?)
• scant 1/2 c water
• 1 c fresh squeezed orange juice
• optional: cinnamon

1. In a small pot, heat sugars, water and OJ. Dissolve the sugar and bring to a boil.
2. Add in cranberries. Bring to simmer and stir occasionally for 10-15 minutes, until most of the cranberries have burst. Continue simmering until reduced to desired consistency. (It will further thicken after cooling).
3. Transfer to bowl and let cool for at least 20 min.
4. Transfer to containers. Store in fridge until ready to use.

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Alice Salad

Alice always makes this salad and sends pictures of it so I finally threw it together with some leftover ingredients. Would be nice on a bed of greens.

• 
  Avocado
  
• Mango
• Shrimp
• Cilantro
• lime juice
• salt

Chicken, Chickpeas and Rice with Spinach

Made this and felt the rice ratio was way too low. Was unclear when chicken should have been cut. Easy one pot meal.

• 2 c rice (increased from 2/3 c)
  
• 1 lb chicken breast, boneless, skinless
• 3 c spinach, chopped
• 1 c canned chickpeas, rinsed and drained
• 1 carrot, shredded
• 6 scallions, chopped
• 2 cl garlic
• salt and pepper
• 2 T olive oil

1. Cook the chicken in pan on both sides until golden brown. Set aside
2. Sauté onions and garlic for 30 seconds with 1 T olive oil.
3. On med-high heat, stir in spinach, chickpeas, carrot and rice. Add salt and water to cover.
4. Cover with lid and reduce heat to medium. Cook until the rice is ready, stirring and adding water if needed.
5. Once rice is done, add 1 more T olive oil and salt to taste. 
6. Slice the chicken, stir it in and cook for 3-4 more minutes. Season as needed.

Fresh Rolls

Thai or Vietnamese style fresh rolls are a fun group activity for dinner. The special plastic plates for building them make it extra quick.

• Rice paper wrappers
• Protein: shrimp, chicken, tofu, pork
• cucumber sticks
• carrot, shredded
• soft lettuce, leaves
• vermicelli noodles, cooked and optionally tossed with sesame oil (refrigerate until needed).
• mint, coriander, thai basil
• mango, ripe and sliced
• avocado slices
• sauce (see below)
• optional: scallions, bell pepper slices, bean sprouts, purple cabbage

1. Shrimp: Thaw frozen shrimp. Place in boiling water for 2 min. Drain and run in cold water or dip in ice bath to stop cooking. Peel and cut in half (if large). Refrigerate until needed.
2. Chicken: Saute/boil, flavored or not. Tofu: cook
3. Lay out items on table and each person rolls their own. 
1. Dip wrapper in pie plate full of water. No need to drip off excess water. Place on blue plate. It will continue to soften while you place your ingredients. The holes in the plate prevent it from sticking.
2. Add sauce, noodles, protein and favorite fillings and herbs.
3. Roll tightly at one end. Half way, fold in each end and continue rolling. Dip in extra sauce if you didn't put enough inside.

Sauce choices

• hoisin sauce (optional: mixed with finely chopped peanuts)
• peanut sauce
• 1/3 c creamy peanutbutter
• 2 T rice vinegar
• 2 T soy sauce
• 2 T maple syrup
• 1 T sesame oil
• 2 cl garlic, minced
• 2-3 T water, as needed for right sauce consistency
• Vietnamese sauce
• 1/4 c water
• 2 T fresh lime juice
• 2 T white sugar
• 4 t fish sauce
• 1 cl garlic, minced (optional)
• 1/2 t garlic chili sauce

Dal Saag - Spinach Dahl

Quick and delicious. 1/2 c of dahl doesn't look like much but it expands quite a bit. Based on original recipe but left out onions and missing spices.

• 1/2 c moong dal (the quickest cooking one that doesn't require soaking, and easiest to digest, but other dahls can be substituted if soaked)
• 1 c water
• 1/2 medium yellow onion, chopped (90g, 3/4 c) [omitted]
• 1-4 cloves garlic
• 1 roma tomato, chopped
• 1 c baby spinach (8 oz/227 g)
• 1/4 t turmeric (did not use)
• salt
• 2 t ghee, melted
• 1/4 t cumin seeds
• 1/2 t mustard seeds (did not have)
• pinch of asofoetida
• 1-4 dried chillis

1. Rinse the dahl until water is no longer cloudy. Fill bowl halfway with water and swish with fingers.
2. Heat oil in pan. If using onion, saute 2 minutes until translucent. Add the garlic and saute until fragrant. Add the tomatoes and optional dried chilis, plus 1/2 t salt. Tomatoes should soften and release juices. About 1-2 min.
3. Add the washed dal, water (and turmeric). Layer the spinach on top. Cover with lid. Cook for 30 min. Dal should be cooked through and mushy to the touch. Use a wooden spoon to stir until the dish becomes creamy. Add 1/2 t salt (or to taste). 
4. In separate saucepan, melt ghee. Add mustard seeds. When they start to pop, add the cumin, asofoetida, and 1-2 dried chilis. After a few seconds, cumin seeds should dance. Pour this spice tadka over the dal. 
5. Serve with rice. 

Coconut Sticky Rice with Mango

I've found one shop with quality mangoes that are ridiculously expensive. But I splurge once in a while because they're my favorite fruit. To stretch them, I make this dish. Otherwise I prefer to eat them plain and fresh.
Summer 2023: Doubled the pouring sauce to finish the leftover coconut milk. Fed 8 generously.

• 
  2 ripe mangoes
  
• 2 rice cups of sticky rice (aka glutinous rice)
• 1 c/8oz/250 ml thick coconut milk
• 1/3 c sugar (reduced from 1/2 c)
• 1/4 t salt
• 1/2 T sesame seeds (white or black)
• Sauce: 1/4 c thin coconut milk, 1 T sugar, pinch of salt

1. Do ahead: Soak the rice for 3 hours or overnight.
2. Cook the rice in a rice cooker, using ratio from package.
3. Mix the thick coconut milk, sugar and salt. 
4. When the rice is done, transfer it to a bowl and while it is hot add the coconut mixture. Combine thoroughly. Leave it to rest for 30-50 min so the rice can absorb the liquid.
5. Mix the sauce ingredients and set aside.
6. Peel the mangoes and slice thinly. Scoop rice into bowl/plate, top with mango and drizzle with sauce. Sprinkle with sesame seeds.

White Pickled Daikon

This is a quick pickle of daikon that leaves it white, NOT the luo buo gan recipe that leaves it brown and takes longer to make. I tried a random recipe and it had sugar-vinegar ratio opposite to what I expected. So it came out very sweet. I think it could be adjusted to tone down the sugar and increase the tartness. But it was very easy to make - crunchy and delicious.

• 
  1/2 large daikon, peeled (~500 g) 
  
• 1/2 c sugar (try reducing this next time)
• 1 T salt
• 1 T vinegar (try increasing this next time)

1. Cut the daikon in quarters lengthwise. Then slice to desired thickness.
2. Place in a large ziploc and add the remaining ingredients.
3. Massage for a few minutes.
4. Transfer to airtight container, like a leftover pasta sauce jar. Keep in fridge for 24 hours minimum. Flavor will continue to develop the longer it sits.

Fruit Salad

Nothing better to eat on a hot day than a chilled, colorful fruit salad. Use a variety of fruits - in both colors and textures. Do not use watermelon (too watery). I would also avoid cantaloupe and honeydew, just because they're not as exciting.

• 
  strawberries, raspberries
  
• oranges
• peaches, nectarines
• mango
• banana - ripe but still firm
• pineapple
• kiwi, green grapes
• blueberries
• passion fruit
• red grapes
• cherries
• blackberries
• dragonfruit
• apples, pears

1. Wash, peel, pit fruit as necessary. 
2. Cut each into bite size pieces.
3. Place in large bowl. Mix with juice from orange and/or lemon/lime juice (to prevent browning).
4. Optional: Include orange zest OR mint.
5. Chill for several hours or overnight.

Chilled Braised Bamboo

I love the texture of bamboo. I enjoy them chilled as a side dish or in a thai curry. I feel like I could eat 2 cups of it one sitting. I've avoided cooking it for a long time because the canned stuff has such a weird taste that even boiling doesn't get rid of it. But I recently found a source shrink wrapped instead of canned and it doesn't suffer from the weird taste problem. But now I need to find the perfect marinade/braising technique for making it Chinese style. This was my first attempt and good enough to enjoy, but I think it could still use improving. I can't find dark soy sauce anywhere so perhaps this was the missing ingredient.

• 2 t minced garlic
• 1 T olive oil
• bamboo, sliced thin and cut into rectangles
• 2 T soy sauce
• [didn't use: 1 t dark soy sauce]
• 1 t sugar
• 1/4 t salt
• 200 ml water
• 1 t sesame oil

1. Heat oil in pan and add garlic. Stir and saute for 2-3 min until lightly browned.
2. Add the bamboo and stir.
3. Add the soy sauces, sugar and salt. Cook for another 3 min.
4. Add the water and bring to boil. Reduce heat and cover. Let simmer for 20 min.
5. Stir in the sesame oil for 1 minute.
6. Remove from heat and transfer to bowl to cool. Refrigerate and serve chilled. In a rush, eat warm instead.

Recipe #2

• 2 c water
• 1/2 c teriyaki marinade
• 1/4 c sake
• 1 T soy sauce
• 2 T dry sherry
• 1 dry shitaake mushroom

Lemon Almond Cake

This is a super simple cake to make that happens to be butter/oil/gluten free. Recipe can be doubled to make a layer cake or made as a single layer and lightly decorated. Let DBD and XBD decorate the cake with sliced strawberries and peaches.

• 4 eggs, divided
• 1/2 c sugar
• 1.5 c spooned almond flour
• 1 T lemon zest
• splash of almond extract
• 1/4 c sliced almonds

1. Beat 4 egg yolks and sugar at high speed for 3 min.
2. Use a spatula to fold in almond flour, zest and extract. Stir until incorporated.
3. Wash and dry the mixer beaters. Beat the 4 egg whites until stiff peaks form (about 2 min).
4. Fold the whites one heaping spoonful at a time into the almond batter.
5. Transfer to parchment lined 9" cake pan.
6. Sprinkle with sliced almonds.
7. Bake at 350 for 30 min until top is firm.
8. Rest for 15 min.
9. Invert almond side up on plate.
10. Top with fresh fruit.

Mom Style Chicken

Grew up on this type of chicken but only just learned how to make it recently...from Mom! When cooked with bones in, the bones are nice and tender and the marrow is easily accessible. Delicious!

• defrosted or mostly defrosted chicken (drumsticks or thighs, with skin and bone, but can be done with boneless/skinless as well)
• spices: turmeric/ginger/paprika, ginger/chili/coriander/black pepper/soy sauce/sugar
• salt
• water

1. In pan, heat chicken until only lightly browned. Flip and repeat. Note: not all sides need to be browned, and it doesn't have to be very brown.
2. Sprinkle generous amount of salt on the chicken - more than you think you'd like to eat.
3. Pour in water until less than half-way up the chicken.
4. Sprinkle all desired spices on the chicken. Pour in soy sauce if using (1-2 T max). 
5. Cover and simmer for 10-20 min.
6. Flip and continue to simmer covered for another 20-40 min or until desired tenderness. The longer it's cooked, the more it will fall off the bone.
7. Serve with rice and vegetables. NOTE: Vegetables can be steam/sauted with some of the chicken sauce.
8. Refrigerate leftovers - sauce will gel. Sauce can also be used to make Chinese brown eggs.

NOTE

This method can be used for pork and beef. Pork ribs and beef ribs may take 3-4.5 hours.

Buckwheat Granola

M sent me 15 lbs of buckwheat so had to look up what to do with it. This is the first use. I used a combo of pecans, cashews, hazelnuts, whole and sliced almonds, and pumpkin seeds. Based on this recipe.

• 2 c buckwheat groats
• 1.5 c nuts and seeds
• 1 t cinnamon
• 1 t ginger
• 1 c shredded coconut
• 1 ripe banana
• 2 T coconut oil
• 2 T maple syrup

1. In a large bowl, combine buckwheat, nuts, spices and coconut.
2. In a small bowl, mash the banana. Add the oil and syrup.
3. Pour the banana mixture over the buckwheat mixture and stir to combine.
4. Bake for 20-30 minutes at 350F, stirring halfway.
5. Use for breakfast, as a yogurt topping, etc.

Similar

Grain-free granola

Rice Cooker Shrimp, Broccoli and Rice

Prep ahead then minor work for cooking. Good meal for when have a newborn around. Substitute favorite veggies as desired.

• 1-3 c rice (more for leftovers to make fried rice, less to have a single meal)
• head of broccoli
• frozen shrimp
• fresh shiitake mushrooms
• 1 carrot
• minced garlic
• soy sauce
• optional: red pepper flakes, ginger

1. Place rice in rice cooker.
2. Prep broccoli and place in steamer basket for the rice cooker.
3. Chop carrot. Slice mushrooms.
4. 30 min before wanting to serve dinner, add water to rice cooker and half the carrot. Set to cook.
5. 12 min before it's done (about 7-8 minutes in to cooking for my rice cooker), add the remaining carrot to the rice. Add the shrimp and mushrooms on top of the broccoli and place steamer on rice cooker.
6. When done, garnish the shrimp and broccoli with garlic and soy sauce to taste. Serve with the rice mixture.

Vegan Soft Serve

Really does turn out amazingly like real soft serve. I froze the bananas last night and then made the dessert at 6:30 pm and ate it at 8:30. Delicious!

• 3 bananas
• 2 T cocoa powder
• 1 t vanilla

1. Slice the bananas. Put in container and freeze for minimum 2 hours (overnight is ok).
2. Blend until smooth - at least 5 minutes. Or use a food processor if you have one for faster results. Using a blender will require pushing down the bananas every few pulses.
3. Add the cocoa powder and vanilla and blend until combined.
4. Scoop back into container and place back in freezer.
5. Enjoy within a few hours.

NOTES

This supposedly needs to be eaten immediately as it will not freeze well.

Instead of cocoa powder+ vanilla, try oreo cookies or strawberries or chocolate chips or mint leaves.

Chocolate Pudding

This was a craving about a month ago and I caved in a bakery and bought a cup. It was terrible. Very grainy in texture. I don't have the craving anymore but still have a healthy appreciation for chocolate pudding so tried my hand at this recipe today. It turned out nice and smooth. It was a little too sweet for me so I would reduce the sugar slightly next time.

1/31/22 Served this in 4 ramekins of unequal portions. It is incredibly filling. BDs liked it at first but XBD said it was too chocolatey. They split theirs over 2 days.

• 1/2 c sugar (or less)
• 3 T cocoa (may be heaping)
• 1/4 c cornstarch
• 1/8 t salt
• 2 3/4 c milk
• 2 T butter, room temp
• 1 t vanilla (or almond) extract

1. In a saucepan, sift together sugar, cocoa, cornstarch and salt.
2. Over medium-low heat, add milk. Stir constantly. Bring to boil until mixture thickens (should stick to back of spoon). 
3. Remove from heat and add butter and extract.
4. Cool. Eat warm, refrigerate until chilled or freeze in popsicle molds.

Zucchini Feta Patties

The ground quinoa and walnuts in place of breadcrumbs intrigued me. I used a tiny sprig of French tarragon, and then added dried rosemary which is when I discovered the jar of dried tarragon. The combination was very tasty! XP had a few bites of each but wasn't overly enthralled (I did sell them to her as "cakes").

• 1/2 c uncooked quinoa
• 1/4 c chopped walnuts
• 2 zucchini (medium sized, about 4.5 c)
• 1/4 t salt
• 2 t minced garlic
• 3 T fresh tarragon (or parsley or rosemary)
• 1/2 t black pepper
• 1/4 t salt
• 3 oz feta (~2/3 c)
• 2 eggs, lightly beaten
• 2 T olive oil

1. Place quinoa in mini food processor and pulse for 1 min until finely ground.
2. Add walnuts and process until smooth.
3. Grate zucchini. Sprinkle with 1/4 t salt. Toss well. Place in strainer and let drain for 10 minutes.
4. Combine zucchini, garlic, parsley, pepper, 1/4 t salt, cheese, and eggs. 
5. Sprinkle quinoa mixture over mixture. Stir well.
6. Grease the pan with 1 T oil. Add four 1/4c-1/3c mounds of batter, flattening to 3" cakes. Cook ~4 min on each side until browned. Repeat for remaining batches batch.
7. Serve immediately.

Egg Muffins

Made these this morning and brought them to the playground. Small size made them great for snacking while playing (on the swing, on a bench, at the table, in the sand). BT normally doesn't like eggs but had lots of these happily. I think it was because I called them a "muffin" (as opposed to mini fritata or mini-quiche). 

For variety I divided the tin into 4 rows where each row had a combo of 3 veggies (so each row missing one of the 4). Then in the 3 columns, I put one kind of cheese each. So each muffin came out differently.

• 8 eggs
• 1 carrot
• 1 small zucchini
• frozen peas
• fresh baby spinach
• cheese: Cheddar, Parmesan, Mozzarella, ...
• home made salami, cut into small pieces
• salt + pepper
• herbs: rosemary + oregano

1. Grease a 12 muffin tin (****). [Needs improving - see Notes]. UPDATE: Use silicone cups instead (*****).
2. Grate the carrot over the tin directly.
3. Grate the zucchini directly over the tin.
4. Chop the spinach and sprinkle in cups.
5. Add frozen peas to cups.
6. Sprinkle some cheese and salami in each cup.
7. Beat the eggs in a medium bowl. Add salt and pepper to taste (0 salt if doing BLW) as well as combination of herbs. Use a scoop to pour mixture into each tin.
8. Bake 350 for 20-25 minutes, until eggs are lightly browned.
9. Remove from pan and cool on wire rack.
10. Eat immediately or freeze for later.

NOTES

Greasing the tin with butter was not sufficient. The eggs really stuck and were a pain to get out. Using a spray might work better (but I've never bought a spray in my life). Perhaps adding some oil to the mixture would help?

8/4/15 Used broccoli, carrot, peas, spinach, parmesan/mozzarella, rosemary, thyme. Poured into greased silicone cups - 6 regular and 4 large - could have used another egg.

Grain-free pancake/Giant Toddler Cookie

Made these for snack for XB and me. Froze the remaining for a quick 30 second reheat when needed. MM was disappointed for lack of sugary cookie taste, but it was fine as a snack. They curb the snacky feel without tasting so good that you want to eat half a dozen. Found while searching for gestational diabetes recipes.

• 1/2 c almond butter (all natural)
• 1/2 c applesauce
• 2 eggs
• 1/2 t soda
• 1/2 t cinnamon
• 1/2 t vanilla

1. Mix all ingredients together.
2. Line baking sheets with parchment paper.
3. Pour 1/4 c into 7 pancakes (on 2 sheets).
4. Bake 350F for 12-15 minutes.
5. Move to cooling rack.