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.

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Egg Nog

Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.

• 6 egg yolks
• 1/2 c sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 t nutmeg
• pinch of salt
• 1/4 t vanilla
• optional: 1/4 c alcohol

1. Whisk yolks and sugar in medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
3. Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
4. Once most of the milk has been added, pour the egg mixture back into the pan.
5. Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
6. Remove from heat and stir in vanilla and optional alcohol.
7. Pour through a sieve into storage container(s).
8. Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
9. Store up to 1 week.

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

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

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. 

Waffle Machine Treats

MM got a panini machine with extra inserts 2 weeks ago. I've been busy making UFE (unidentified flying eyeball), egg bubble waffles, waffle shells, fusion taiyaki...these are some of the names we've given to the various creations. I've been using the flat ball insert and the shell shaped one to make various waffle creations reminiscent of NYC egg waffles. The grill I have is a much larger ball, and flatter. The device does not flip. The cooking time is only 65-90 seconds, but it's time consuming to fill each crevice precisely. I've found using the shells is easier, and can easily be filled like a Japanese taiyaki. They take 3 minutes to cook.

Essentially any waffle/pancake recipe can be used. For the taiyaki like ones a thinner batter is better so the filling can be covered quickly. I don't use vanilla since it ends up tasting like a fortune cookie (see old mjwaffle recipes for experimentation).

Batter 1 - Regular

I made as listed and also substituted coconut milk and egg whites. Cut in half easily for smaller batch size. Makes about 80 balls or 8 shells.

• 
  200 g flour (all purpose or glutinous rice)
  
• 8 g baking powder
• 80 g sugar
• 2 eggs
• 140 ml milk
• 20 g melted butter
• optional: one chocolate chunk per ball

Batter 2 - Chocolate Delight

This is a thick batter but makes a deliciously rich dessert ball. Microwave the cocoa and butter until melted. Stir and add rest of ingredients one at a time. Makes 44 balls. (I also experimented with adding flour/milk/baking powder, but the original recipe is best).

• 45 g cocoa powder
• 80 g butter
• 40 g sugar
• 2 eggs
• 40 g flour (all purpose or glutinous rice)

Batter 3 - Egg White only

I had leftover whites from making empanada dough so wanted to try an explicit egg white recipe. This came out very soft. It made 6 shells (5 filled, 1 plain).

• 
  1 c flour (150 g)
  
• 25 g sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3/4 c milk + 1.5 T lemon juice, sit for 5 min (or buttermilk)
• 1/8 c butter (healthy slab)
• 2 egg whites

Filling Options

• chocolate chunk (kids love this in the ball, but I prefer them plain because they remind me of NYC days)
• banana slices + chocolate chunks (this was loved by all, in the shells)
• jam: cherry, raspberry, strawberry (XBD preferred cherry over raspberry)
• raisins
• red bean paste
• custard
• chocolate cream

Chinese Style Shrimp and Snap Peas

The traditional dish is shrimp with snow peas but we have an abundance of snap peas growing in the garden and they make a fine substitute. I found this incredibly delicious but the kids were not keen on it (nor did they refuse to eat it). It's important to prep all the ingredients while marinating so they can be added quickly to the pan.

• 
  450 g/1 lb shrimp, deveined, shells removed
  
• 2 t cornstarch
• 1/2 t salt
• 1 T shaoxing wine
• big bowl of fresh snap peas (or snow peas)
• 1 T ginger, minced
• 3 cl garlic, sliced
• 2 T high heat oil
• 1/4 c chicken broth
• 2 t soy sauce
• 1 small stalk green onion, big pieces if not eating, small if eating
• 2 t sesame oil
• optional: white pepper, water chestnuts

1. In a medium container, combine cornstarch, salt and shaoxing wine. Add shrimp. Stir. Let marinate for 15-20 minutes.
2. While marinating, prepare the ginger, garlic, peas and green onion.
3. Use high heat to preheat pan for 1 minute. Add oil and heat another 30 seconds.
4. Add the garlic and ginger and stir for 30 seconds.
5. Add the shrimp with all the marinade, peas, broth and soy sauce. Stir for 2 minutes.
6. Add the green onion and stir another minute.
7. Remove from heat and drizzle with sesame oil.
8. Serve over rice.

Cong You Mian

HM made this for us and it was beyond delicious. I wanted to try my hand at it but it did not come out nearly as well, so I will have to play with it. I used olive oil instead of cooking oil and the noodles were from Amazing Oriental and weren't just flour and water (they had sugar and other ingredients in them). The cong were very big (how does that change the flavor?). Or perhaps I didn't use enough noodles, as they came out very dark. The cong you (scallion oil) flavor was not as strong in mine - perhaps I didn't cook them long enough.

• 
  4 T cooking oil
• 5 stalks scallions, cut into long sections (about 50 g)
• 2 T soy sauce
• 2 T dark soy sauce
• 2 t sugar
• 400 g dried thin, round noodles

1. Pour oil in wok. Add white parts of scallions. Simmer over medium low heat until they wrinkle. Add the green part. Continue to cook until they turn brown, about 10 min. Remove scallions.
2. Add soy sauces and sugar. Cook until the sauce starts to bubble. Remove from heat.
3. Cook the noodles. Drain and rinse briefly. 
4. Put noodles in oil and stir to evenly coat. 
5. Portion out to 4 serving bowls. Top with the fried spring onion and optional cooked vegetables.  

Brown Eggs

I grew up helping my mom peel eggs to make this dish but I never paid attention to how she made the broth. Even as an adult she would make it for me when she visited. Because of the pandemic visits have come to a halt. So since I made beef shanks I used the broth to make the eggs for the first time in my life. Now that the BDs like hard boiled eggs, they enjoy these too.
Jan '23 XBD loves this dish.

• 8-12 eggs (whatever fits in the pot)
  
• leftover braising liquid (from braised beef shank, brown chicken, or braised pork)

1. Add eggs to pot in single layer. Add cold water
1. Gas stove: bring to boil
2. Induction stove: use power mode to bring to boil and then continue to boil at reduced heat for 3 min
2. Cover pot and turn off heat. Wait 7 minutes (up to 9 for gas stove, and depending on size of eggs).
3. Immediately drain to prevent further cooking (which leads to stinky, green layer on yolk) and run cold tap water over the eggs. Let cool in cold water bath (optionally with ice cubes).
4. Once cooled, peel the eggs. Place each egg in broth.
5. Soak overnight in fridge. They will get darker and soak up more broth the longer they sit.
6. Enjoy as snack, sliced or as accompaniment to a noodle soup or rice dish.

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.

Beef Shank Noodle Soup

aka Niu rou mian. This dish came out delicious and even DBD liked the soup broth. I substituted garlic for onion.
6/11/22 Made this again, this time with MM, delicious as ever.

• 
  1 T oil
  
• 1 carrot, sliced
• 1 garlic, minced
• 1.5 c water
• 1 c beef braising liquid from shank recipe
• 2 T ketchup
• 3-4 servings of wheat noodles (ramen, udon, etc)
• broccoli pieces (or Chinese greens)
• braised beef shank, chopped
• salt
• optional: white pepper, pickled radish, chili oil, cilantro

1. Heat oil in pot over medium-high heat. Cook the carrot for 2 min. Add the garlic. Stir to prevent burning and cook another minute.
2. Add the water, braising liquid, and ketchup. Simmer for 10 min
3. In a separate pot, cook the noodles. When done, rinse with cold water and place into serving bowls.
4. Cook the greens in the same pot for about 1-4 minutes (to desired consistency). Place greens in serving bowls.
5. If the shank is cold, add it to the broth to warm it up for minute.
6. Taste the broth. Add salt and white pepper as needed. Pour into the noodle bowls and add beef pieces and optional toppings.

All in One
2026 Been making this as an all in one instead. Left out garlic to test out my possible intolerance. Left out sichuan peppercorns. Use leftover beef to make niu rou hua juan.

• 4-5 beef shanks
• 1 T cooking oil
• 1/2" ginger, thinly sliced
• 2 scallions, cut into 2" pieces
• 2 cl garlic, roughly chopped
• 2 T yellow bean paste
• 3 T rice wine (Shaoxing)
• 1/4 c  soy sauce
• 1/4 c light soy sauce
• 1 T brown sugar
• 3 star anise (was 5)
• 1 cinnamon stick
• 1 clove
• 1/2 T sichuan peppercorns
• 1-3 dried chilis (depending on spice level)
• 1 tomato, cut into wedges
• optional: 1/2 daikon, peeled and cut into chunks
• 2 carrots, cut into chunks
• noodles, greens (bok choy, broccoli), cilantro
• salt

1. Blanch the beef in pot of cold water. Bring to boil. Remove and rinse under cold water. Discard water.
2. Heat over med-high ginger, scallions, and garlic, until fragrant. Stir in bean paste and cook for 30 seconds.
3. Add the beef and stir fry until lightly browned. 
4. Stir in rice wine, soy sauces and brown sugar.
5. Cover with water, adding star anise, cinnamon, clove, peppercorn, chilies and tomato. Bring to boil, reduce and simmer over low for 2.5-3 hours.
6. Halfway through, add daikon. 15 min before, add carrot.
7. Cook noodles and greens. Cut shank into chunks. Place all in bowls.
8. Strain liquid before storing (so the star anise doesn't overpower the flavor).

Stovetop Braised Beef Shank - Jiang Niu Rou

MM found 3 beef shanks at the local grocery store and put me in charge of cooking them. My dad showed me how to braise them Chinese style years ago but I never tried and forgot the details (except about blanching the meat and skimming the water). This recipe skipped the draining part. It turned out delicious - the whole family loved it. And I used the leftover broth to make a beef noodle soup, brown eggs, and enjoying plain.
6/11/22 Made this again and when it was time to eat the meat was still a bit tough. We let the rest sit on the stove to cook another 1 or 2 hours and then it was perfectly soft. This time had the peppercorns and shaoxing wine. Used 5 shanks and increased ratio of ingredients accordingly.
Jan '23 Blanched the beef first and drained before cooking with all the flavors in fresh water. This made skimming it easier. Also used new brand of soybean paste.
Feb '23 Blanched first again. Should try blanching with wine next time.
Oct '24 Blanched with Shaoxing wine and cooked extra long - 4 hours - Meat was super tender. Ran out of soybean paste and left out onions

• 3 beef shanks (next time try more to have more leftovers?)
• 2 T Shaoxing wine (I didn't have this so used sake instead)
• 4 green onions, cut into 2" long pieces
• 1 thumb ginger, sliced
• 1 t Sichuan peppercorns (also did not have this)
• 2 T fermented yellow soybean paste (I used fermented, but maybe not yellow)
• 2 T light soy sauce
• 2 T dark soy sauce
• 3 bay leaves
• 3 cloves (I couldn't find the whole cloves so added a dash of ground cloves)
• 2 star anise
• 1 cinnamon stick
• 1/4 t nutmeg
• dash of cardamom (original asked for 1 black cardamom, optional)
• 1 T sugar
• 1 t salt

1. Blanch the beef: Add the shanks into a pot. Add 4 cups of cold water to cover the beef. Add the onions, ginger, peppercorns and Shaoxing wine. Cook over medium-high heat until it boils. Turn down to medium. Boil for 10 min and skim the foam off regularly.
1. Alternative: Cover shanks with water and add Shaoxing wine. Boil for 10 minutes, skimming off foam regularly. Drain. Cover shanks in fresh water and add flavorings.
2. Make the paste: Combine the soybean paste and soy sauces in a bowl. Mix until dissolved into a smooth sauce.
3. Add the paste to the shank pot, along with the rest of the ingredients. Cook over medium-high heat until it simmers. Turn to medium-low and simmer, covered, for 2 hours (until meat is tender). (Range can be 1.5-2.5 hours depending if you want it to fall apart or not).
4. The beef is ready to eat. Store leftover meat and broth in covered container in fridge. Use beef to eat plain (sliced thin, cold), as addition to beef noodle soup, or on top of rice. Use broth to cook vegetables, make a soup, or flavor rice.

Use to make

- niu rou mian

- brown eggs

- niu rou hua juan

Apple Blintzes/Dessert Crepes

Being still on an apple kick with no yeast in the house I made apple blintzes today - or crepes wrapped around apple filling. One was filled with mini chocolate chips and banana slices. Other filling options are chocolate mousse, jam, butter and cinnamon sugar, or savory (in which case leave the sugar out of the batter) - cheese, ham, spinach, mushrooms.
June 2023 Nutella banana crepes - delicious! Used a palm-free oil chocolate-hazelnut spread (not actual Nutella brand). Made 2 batches (1 shared).

• 2 eggs
• 1/2 c milk
• 1/2 c water
• 1/4 t salt
• Chinese spoonful of sugar (or up to 1/4 c)
• 1 c flour
• 2 T butter, melted
• butter for cooking
• filling of choice

1. If required, prepare filling of choice. For apple filling:
1. Dice 2 apples.
2.  Saute for 10 min on low heat with heaping spoonful of sugar and 1/2 t cinnamon. 
3. If too much liquid, add cornstarch slurry to thicken.
2. In a medium bowl, beat the eggs. 
3. Stir in the milk, water, salt and sugar.
4. Slowly sift in flour and stir to combine.
5. Quickly stir in melted butter.
6. Drop ~1/4 c into greased pan over medium-low heat. Immediately tilt the pan so the batter spreads evenly into circle, covering the bottom. (If batter is not thin enough to spread easily, add a bit of milk to the batter for the next one.)
7. Cook for up to 2 min until golden. Then flip and cook about 30 seconds more until done. 
8. Fill with deliciousness - roll, folding in ends as you go.

Variations

Egg White Crepes - if you have leftover egg whites to use up

Pancakey Crepes - thicker than crepes

Cong You Bing - Scallion Pancakes

My family made these quite often when I was a kid. A successful bing has many layers.
4/26/20 For one bing I put in spicy chutney powder instead of cong+salt. Deliciously spicy!

Dough

• 2 c flour
• 3/4 c boiling water (up to 1 cup)

Filling

• 2 stems of scallions
• salt
• oil (sesame, canola)

1. Slowly add the boiling water to the flour in a food processor and process for 15 seconds OR mix by hand.
2. Let sit covered in an oiled boil for 30 min (or longer).
3. Divide dough into 4 pieces.
4. Roll into large flat shape, as thin as possible.
5. Cover with oil and salt. Spread with fingers. Sprinkle chopped scallions on top.
6. Roll the long side. Start coiling into a snail, end with a second snail coil on top of the first.
7. Squash it with your hand and roll out to final size (NOT as thin as the first time).
8. Cook on low-medium heat in oiled frying pan until nicely browned on each side.
9. Slice into wedges and enjoy warm.

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.

Olive Pesto

aka tapenade or olive spread. All ingredients and ratios to taste. I used the new immersion blender to make a batch.

• 1 c pitted kalamata olives
• 1 T olive oil
• 2 cloves garlic
• freshly grated parmesan

1. Combine all ingredients and pulse with (immersion) blender until smooth. 
2. Serve on crackers with tomato and sliced avocado, or on spaghetti, or on toast.

Optional

• basil leaves - fresh or dried
• pepper
• toasted pine nuts/cashews

History

5/8/15 Made with 2 t minced garlic, grated parmesan, and cashews. Used in empanadas.

Tuna and Tomato Pasta

Simple ingredients and easy to put together. Used the leftover tomatoes from Tomato Chicken made with 28 oz can (so already had cumin, coriander and garlic in it). 8 month baby could pick up pasta and tomato chunks and peas.

• 8 oz spiral pasta (or tubular)
• 1 can low-sodium tuna (5 oz, in oil or water)
• 1 cl garlic, chopped
• 1 t mixed herbs/herbes de Provence (savory, fennel, basil, thyme, rosemary, ...)
• 1 can (14 oz) chopped/crushed tomatoes
• dash of balsamic vinegar, to taste
• optional: frozen peas

1. Cook pasta. Drain well.
2. Meanwhile, make sauce. Heat oil in pan. Break up the tuna and add the garlic. Cook for 2-3 min.
3. Add the herbs and stir to mix.
4. Add the tomatoes and vinegar. Stir. Add peas if using.
5. Simmer for about 5 min, or longer to thicken sauce.
6. Pour sauce over the pasta and serve with additional vegetables/salad.

Egg White Crepes

Needed to use up 4 egg whites from Banana Coconut Cream Pie recipe, so found this as a quick option. Many other recipes using egg whites require whipping them to a froth which I just didn't have the patience for.

• 4 egg whites
• 1 c milk
• 1 c flour
• pinch of salt
• 1 T oil
• filling: berries (fresh or defrosted and drained), banana, mini chocolate chips

1. Whisk together egg whites, oil, milk, flour and salt in a large bowl.
2. Pour 1/4 c and spread thin in pan. Cook for 2 min over medium heat until lightly browned.
3. Flip and cook another 2 minutes.
4. Put ~2 T filling in crepe and fold in half.
5. Makes about 8 crepes (depending on size).

Variations

1. Add a dash of cinnamon to batter.
2. If too thick, add more milk or coconut milk.
3. Cut recipe in half if only have 2 egg whites to use up, to make 4 crepes instead of 8.