Beachlover Kitchen

French Beans with Bacon and Fried Onion

2009-12-09T18:06:00.000-05:00

I preferred crispy and green french beans but hubby likes overcooked and well done french beans if he have to take this vegetables.I guess American preferred well done french beans rather than green,crispy and crunchy one,right? Well,I cooked this french beans with bacon and onion for our Thanksgiving dinner. I guess some people called string bean if the bean is slightly longer and thicker.I bought a packed of frozen green beans from Trader Joe's,it's written as French Beans coz it's imported from French. The different it's this French beans has a thinner and slim body than the regular string beans in market.If you like well done green beans or french bean or string beans this caramelized dish is suitable for your family dinner.

Ingredients:
2 lbs French Beans,or Green Beans or String Beans,washed and cleaned( I used frozen French Beans which is all cleaned,just thawed at room temperature)
4 cloves garlic,peeled and sliced
2 large onion,peeled and sliced + 2 tbsp all purpose flour
1 cup chicken broth
1 tbsp ground black pepper
5-6 strip fried bacon,chopped
5-6 tbsp oil to fry onion
Method:

1:Heat deep skillet with oil at medium heat,when it's hot enough add in onion coated with flour,fried until crisp and lightly brown.Then dish out and set aside.
2:Use the same skillet ,add in some bacon grease and garlic,fry until lightly brown or fragrant.Add in french beans and chicken broth .Sauteed ingredients until cooked and soft,about 15 minutes or longer.
3:Add fried onion into french beans ,cook for another 10 minutes.Check the taste before dish out and sprinkle cooked bacon on the top.
4:Serve warm as side dish.

Classic Dinner Rolls

2009-12-06T15:50:00.001-05:00

I make this Dinner Roll for our Thanksgiving dinner.I adapted this Classic Dinner Rolls recipe from my monthly subscription of Better Homes and Gardens by Chef Scott Peacock's.This dinner roll is light as air yeast,buttery brown outside,flavorful inside and not to said you don't have to knead! But for me I just dump everything in bread maker and let's it do the job! Mine method is kind of lazy and time efficient method but it's work well for me during the tome when I was busy prepare Thanksgiving dinner.. If you're dinner roll lover,you should try out this recipe.

Ingredients:

4 cups all purpose flour(not bleached)

1 cup whole milk

6 tbsp butter (room temperature)

1 tbsp instant active yeast

1/4 cup warm water (105 F to 115 F)

3 tbsp sugar

2 eggs ,beaten lightly

1 tbsp salt

melted butter or softened butter

Method:

I used bread maker,just dump everything in the BM)

But here is the right step step according to the original recipe:

1:Heat the milk to 120 F to130 F:add the butter and set aside to cool to room temperature.Meanwhile,in a large bowl dissolve yeast in warm water.Add cooled milk,eggs and sugar to dissolved yeast and stir to blend.

2:with a wooden spoon stir in 2 cups of the flour and the salt:stir until smooth.Add 2 cups of remaining flour,1 cup at a time,stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky.(Only if needed,after 3 minutes of stirring and dough is overly wet,stir in 1 tbsp flour at a time)

3:Cover the surface of the dough with lightly oiled plastic wrap.Cover the top of the bowl with a second piece of plastic wrap.Let rise until doubled(1 to 2 hours)

4:Lightly butter 24 muffin cups.Gently press the dough to deflate.With lightly buttered hands pinch off generous 1 inch pieces of dough.Fold the dough over,turning and tucking the edge to form a ball.

5:Pinch the seam together together to seal.Dip in melted butter and arrange three dough balls in each muffin cup.Let rise until fully doubled(about 1 hour)

6:Heat oven to 400 F.Bake rolls for 20 to 25 minutes or until well-browned.If needed,to prevent over browning,cover the balls with foil during the last minutes of baking.Remove from oven.Brush with softened butter.Return to oven for 1 to 2 minutes.

7:Remove rolls immediately from cups to a wire cooling racks.Let cool about 5 minutes before serving.

Makes 24 dinner rolls

Butter Shrimp with Almond Slices

2009-12-04T15:31:00.004-05:00

I make this dish Butter Shrimp with Almond on Thanksgiving dinner. I'm a seafood lover, shrimp is one of my favourite beside other seafood..I prefer to use shrimp with head on bcoz I love the flavor of the succulent and crisp of the head contains.If you're shrimp lover like me,this Butter Shrimp with Almond is right for you!

Ingredients:

1 lb large shrimp on the head,washed and trim

3 cloves garlic,peeled and chopped

1 large onion,peeled and cut

2 tbsp butter

1/4 cup corn flour

1 tsp salt or to taste

1 tsp ground black or white pepper powder

1/2 cup roasted almond slices or more

1/2 cup oil for frying

some scallion (optional)

Method:

1: Heat aluminium skillet with oil at medium heat. Coat shrimp with corn flour,shake the excess flour away,then put in the hot oil for frying about 1 minute or cooked or lightly crispy.

2:Dish cooked fried shrimp out from skillet ,place on a paper towel to drained the excess oil away.Remove frying oil from skillet.

3:Use the same skillet add in butter and garlic,sauteed for 30 seconds,then add in cooked shrimp,salt,pepper,onion,almond slices and scallion.Toss the skillet for 1 minutes or until all well combined
4:Dish out and serve warm

Rice and Beans

2009-11-30T21:08:00.000-05:00

Rice and Beans is a popular staple food for many Latin American and Caribbean .One day Eliot brought home a set of rice and bean home from Harlem,NYC.He told me how much he paid for the bean and rice and I was terrified coz it's quite expensive.So I told him I can cook the same food at home provided I can get hold of the authentic recipe.Eliot said he will get a recipe and ingredients from his Puetro Rico's co-worker.So the next day he told me the co-worker recipe which is quite simple and easy.Honestly cooking a simple meal like Bean and Rice at home is really cost effective and simple,not to said it's nutritious too.

Ingredients:

2 can of small red bean,removed liquid
5-6 cloves garlic,peeled and chopped
1/2 cup Sofrito
1 lb pork,diced small
1 liter chicken broth
1 tbsp chicken bullion powder
2 tbsp oil
1 cup water
salt to taste

1 pack/box yellow rice,cook according to the instruction on the back of the box

Method
1:Heat stock pot or deep skillet with oil at medium high heat.Add in garlic,fry for 30 second or light brown
2:Add in pork and sofrito ,stir for 1 minutes,add in beans ,chicken broth,chicken bouillon powder and salt
3:Cook beans for 15 minutes or until it's break down.If necessary add in some water to make it's more gravy ,not dry.Check the seasoning before removed from heat
4:Serve warm with yellow rice.

Chocolate Bundt Cake

2009-11-25T01:00:00.004-05:00

I baked this Chocolate Bundt Cake on my Birthday 2 weeks ago.Since I bought The Magnolia Bakery Cookbook and would love to try out one of their famous chocolate recipe.I like chocolate cake but never bake any chocolate cake before until now because dealing with melt chocolate is not something that I look forward. I adapted Chocolate Amaretto Bundt Cake from the cookbook but omit Amaretto since I don't have any of the liquor at home.At first I thought I'm going to replace Amaretto with Triple Sec or Rum or Vodka which I have in my pantry but after deep thinking I think I better not. The result is this cake is unbelievably moist and chocolaty cake!

Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 cup unsalted butter,softened,2 sticks
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs,at room temperature
6 oz semisweet chocolate
1 cup milk,(I used 1 % milk)
1 tsp vanilla extract

Makes one 10 inch cake

To Melt Chocolate:
Place in a double boiler over simmering water on low heat for approximately 5-10 minutes.Stir occasionally until completely smooth and no pieces of chocolate remain.Remove from heat and let cool for 5-10 minutes.

Method:
1:Preheat oven to 350 F.Grease and lightly flour a 10 inch Bundt pan.In a medium size bowl,sift together the flour and the baking soda,set aside.
2:In a large bowl,on the medium speed of an electric mixer,cream the butter and the sugars until fluffy ,about 3 minutes.Add the eggs one at a time,mixing well after each addition.
3:Add the chocolate,mixing until well incorporated.Add the dry ingredients in thirds alternating with the milk and the extract,beating after each addition until smooth.
4:Add the liqueur and mix well.Pour the batter into prepared pan and bake 45-50 minutes or until a cake tester inserted into center of cake comes our clean.
5:Let cake cool in pan for 20 minutes.Remove from pan and cool completely on wire rack.
6:If you have excess melted chocolate available,when cake cool completely,pour warm melted chocolate on the cake slowly and thoroughly as the topping.

Macaroni Cheese and Baked Cajun Chicken

2009-11-19T20:26:00.002-05:00

Macaroni Cheese is an all American favourite snack or meal. It's easy,delicious and simple to cook in no time.Hubby and Mishu both are macaroni cheese lover.They don't mind eating macaroni cheese everyday.Usually I will just get the Kraft's prepacked and made a quick pasta for them but this time I want to try to make macaroni cheese from scratch since I bought some Cheddar cheese on sale.This macaroni cheese is also suitable pairing with baked cheesy chicken for our family dinner.

Ingredients:
I box or pack macaroni pasta
4 cups shredder Cheddar cheese
3 cups whole milk,plus extra
1/2 cup Parmesan cheese

2 pieces whole boneless chicken
2 tbsp Cajun spices
1 tsp seasalt
2 tbsp olive oil
4 slices Cheddar cheese
Method:
1:Trim chicken extra fats way ,use metal mallet to tenderlizer the chicken meat before season with Cajun spices,olive oil and seasalt for 30 minutes or longer.
2:Meanwhile cook the pasta in a large stock pot of boiling salted water,accordingly to the package instruction,until tender or al dente.Drain before spread pasta into a baking dish.
3:Preheat oven to 375 F,add milk and cheese into cooked macaroni,mix well.Cover the top with aluminum foil before baked for 20-30 minutes.Remove the aluminum foil,sprinkle Parmesan cheese on top and bake uncover for another 5-10 minutes.
4:Line aluminum foil on a baking tray,brush with some oil before lay season chicken on to it.Bake chicken for 25 minutes or until lightly brown on top or cooked.Spread 2 slices Cheddar cheese on the chicken top.
5:Serve Cajun chicken and macaroni cheese warm as dinner or snack.

Simple Cream Scones

2009-11-15T01:27:00.003-05:00

This is my first time baking scones.I always wonder what is the different between scones and biscuit ( American called biscuit). Honestly I'm not a fan of scones or biscuit coz I tried some before which it's has dry and flaky texture.When I was blog hopping at dailydelicious ,I saw she make her simple-cream-scones which I love to try out.I always admire her skill and presentation of her baking not to said it's recipe suit to my taste. This scones is really a thumb up for us!! it's really simple to whip up the dough in minutes .This creamy scones is really moist ,creamy and deliciously good!! Highly recommended!!

Adapted Simple Cream Scones from dailydelicious :Hop over to see the step by step!
Ingredients:

2 cups (10 ounces)all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
½ cup (2½ ounces) currants (optional)
1 cup heavy cream
Yield 8 pieces
Method:
1: Adjust an oven rack to the middle position and heat the oven to 450° F (230°C). Line a baking sheet with parchment paper.
2. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the currants (if using). Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.(I didn't use food processor as well,just use the old fashion way,cut and knead with hands)
3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Following the photos, press the dough into a 9-inch cake pan. Un-mold the dough and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minutes, rotating the pan halfway through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.

Garlicky Creamy Beef Tongue

2009-11-10T18:40:00.004-05:00

Have you ever eat beef tongue in your life? Some people may be squeamish about eating beef tongue because of its appearance. Others may consider it only a food for low-income populations. Some fear it will be tough or rough in texture. In fact, many fine cooks consider beef tongue to be a delicacy.Hubby requested me to look for beef tongue. He had tried Spanish cooking beef tongue and keep praising beef tongue it's a fantastic great dish!! I looked high and low for beef tongue but not many store carry beef tongue.At last I found beef tongue at Asian store at the frozen section!! Beef tongue is a byproducts of cow and it's high in protein, low in sodium, and contains no sugar or carbohydrates, making it an ideal food for people on low-carb, low-glycemic, or high protein diets. As an added benefit, it is also high in vitamin B-12, which boosts the production of red blood cells. Hubby was amazed with the softness of beef tongue I cooked.He said the beef tongue's texture is tender and softer than Fillet Mignon!!

Ingredients:
1 average size tongue,about 3 pounds(thawed,previously frozen)
2 medium size onion,peeled and cut into 1/2
4-5 cloves garlic
1 cup cream/ while milk
2 tbsp oil
1 tbsp ground black pepper powder
2 tbsp beef bouillon powder
salt to taste
Method:

1:Wash tongue and place in a large pot of water to cover. (I used pressure cooker to cut down the boiling time).Simmer with onion and 2 tbsp salt until no longer pink, about 50 minutes per pound of tongue. I boiled in pressure cooker for 35 -40 minutes.

2:Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle.

3:Heat large skillet with oil and garlic at medium heat until lightly brown,add in milk ,seasoning and whole beef tongue for 3-5 minutes.Removed tongue from heat and cut into 1/4 inch slices.

4:Serve with bread ,tako or rice.

Pre-boiled beef tongue

Fried Breaded Almond Shrimp

2009-11-05T20:28:00.003-05:00

Shrimp or Prawn are versatile ingredients and commanly used in many culture cuisine.I'm a seafood lover,shrimp is one of my favourite dishes.While shrimp may be small, they are huge in their appeal as these deliciously clean and crisp tasting crustaceans can be served hot or cold and are the most popular seafood in the United States, next to canned tuna.Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium. Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". To make life easier,I bought headless shrimp instead of head on shrimp,but not pre-cooked shrimp!! Fortunately, we able to enjoy fresh and frozen shrimp throughout the year. This fried breaded shrimp recipe is simple and easy too cook,yet delicious and succulent!!

Ingredients:
1 lb large headless and shell on shrimp (16/20 or 21/25 size),shelled and deveined
1 tbsp fine seasalt
1 tsp ground garlic powder
2/3 cup all purpose flour
1 cup panko(Japanese bread crumb)+1/4 cup sliced almond
1 egg +4 tbsp milk,beaten
enough oil for deep frying

Dipping Sauce:
2-3 tbsp Orange Marmalade sauce
1 tbsp yellow mustard
1 tsp hot sauce
1 tsp honey
*mix above ingredients well*

Method:
1:Clean ,devein and shelled shrimp .Toss clean shrimp with seasalt and ground garlic powder for 10 minutes,set aside.
2:Prepare 2 clean plates or container,one for flour and another for panko(bread crumb)+ almond.
3:Heat fryer or deep pot with oil at medium heat.Coat seasoning shrimp in flour,then dip into egg mixture before coated with panko and almond sliced. Repeat the same procedure until shrimp finish.
4:Fry breaded shrimp until lightly golden brown.Don't over crowded shrimp in fryer. Remove cooked shrimp to a paper towel to absorbed the excess oil .
5:Serve warm breaded shrimp immediately with orange Marmalade sauce.

The Magnolia Bakery:Hummingbird Cupcakes

2009-11-01T16:37:00.001-05:00

Yesterday was Halloween celebration .As usual Mishu has Treat & Trick in our neighbourhood after her weekend class.I know it's abit late to post this Halloween cuppies now. I was busy running around here and there for the last couple of days.Better late then never,right?

At last I decided to buy "The Magnolia Bakery Cookbook " from a discount bookstore instead of borrowing from the local library. I read some reviews online,they gave compliments to the cupcake but not the arrogant and rude attitude from the bakery.A person limit to buy 6-12 cupcakes only not to said you have to stand waiting in line for 45 minutes !! Since I don't live in the city,I would love to try out one of their cake from my new bought book..I choose the Hummingbird Cake but instead of whole cake as it's in the cookbook,I make cuppies .I also used 1/2 of the recipe coz the whole recipe is too much for cupcake.This wonderful cake,filled with banana,pineapple and pecans is really a delectable dessert.

Ingredients:
3 cups all purpose flour( I used cake flour)
1 tsp cinnamon powder
1 tsp baking powder
1 tsp salt
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs,at room temperature
1 1/2 tsp vanilla extract
2 cups mashed ,very ripe banana
1 eight-oz can crushed pineapple,in unsweetened juice,drained about 1 cup
1/2 cup chopped pecan
Yield 1 two-layer 9 inch cake(I used 1/2 of the recipe for cupcake ,yield 12-15 cupcakes) Method:
1:Preheat oven to 325 F.Prepare cupcake liner in muffin pan or grease and lightly flour two 9 x 2 inch round cake pans.
2:In a large bowl,sift together the flour,the cinnamon,the baking soda and the salt.Set aside.
3:In a large bowl or mixer,beat the oil with the sugar at medium speed until smooth,about 3 minutes.Add the eggs one at a time and beat until light,about 1 or 2 minutes.Add the vanilla extract.Add the bananas and the pineapple.Add the dry ingredients in the thirds,beating after each addition until smooth.
3:Stir in the pecans.Divided the batter between the cupcake liner or prepared pans and bake for 40-50 minutes or until a cake tester inserted into center of cake comes out clean.( If you use cupcake,bake for 30-35 minutes only)
4:Let cakes cool in pans for 10 minutes or remove cupcake from the pan and cool on wire rack.
5:When cake cool down completely ,ice between the layers,then ice top and sides of cake with cream cheese frosting .Garnish with pecan or other sprinkle as desired.

we love the cream cheese icing on the cake coz it's not super sweet!!

Note:

I bake these cupcakes for 55 minutes and it's turn up dry and burn at the bottom.So if you bake cupcake,you can reduce the time 10 minutes lesser.

Organic Garbanzo Beans Salad

2009-10-27T22:00:00.000-04:00

I bought 2 cans of Organic Garbanzo Beans from Trader Joes months ago ,still sitting on the shelve..Some people called Garbanzo beans as chickpeas. I wonder what to do with this bean...It's been awhile I make any salad with beans..I also store plenty of Goya can beans in my pantry.Beans are terrific food to incorporate into your regular diet because they help lower cholesterol, decrease heart attack risk, and regulates blood sugars. They're also full of vitamins and minerals, and low in calories.Nothing will goes wrong when you combine sweet corn,Garbanzo beans and pink beans in your salad!!

Ingredients:
1 can pink beans,removed liquid and washed with cold water
1 can Garbanzo beans or chickpeas,removed liquid
1 can sweet corn,removed liquid
1 small head iceberg lettuce,cut and washed
1 large tomato,washed and sliced
1 large onion,peeled and sliced
1/4 cup apple cider vinegar
2 tbsp ground white or black pepper powder
2 tbsp fine salt
olive oil
wedges lemon
Method:
1: Cut and wash all the vegetables ,drained.Open beans in can and corn,wash with cold water,drained.
2:Combine all the ingredients in a large deep bowl.Toss all the ingredients well.
Combine the seasoning in a bowl.Check the seasoning.I prefer to toss the seasoning in individual salad portion.You can toss in the seasoning in the salad.Serve cold.

Buffalo Chicken Wing

2009-10-25T03:10:00.003-04:00

Don't we all love Buffalo Chicken Wing or deep fried spicy wing? Honesty ...we all like to eat fried foods even though we know it's not good for our health or diet!! With fast food restaurant and frozen food growing and selling everywhere ,we can't escape the temptation not to try ,right? Recently we tried Buffalo wings at Checker's restaurant and love it!! it's taste really delicious not to said it's quite pricey too.When chicken wing on sale I will buy some and freeze it .Now it's the right time to try my own homemade Buffalo chicken wing!!

Ingredients:
4 lbs chicken wing,cut to 3 part eg :middle,drumets and tips
3 tbsp garlic powder
3 tbsp salt
3 tbsp sugar
*marinate above ingredients in Ziploc bag for 3 hours or overnight*

For Coating:
1 cup all purpose flour,sifted
1/4 cup corn flour
1 tbsp salt+
1 tsp ground pepper

enough oil for frying

For Hot Sauce :
5 tbsp or more Louisiana-brand hot sauce or Tabasco sauce, add more if you want more spicy
2 tbsp ketchup,add more if you want mild hot
1 tbsp sugar
*Mix well in a bowl*

Method:
1:Washed and clean chicken wings ,make sure all feather is off!!.Marinate 3 hours or overnight in Ziploc bag.
2:Prepare fryer or deep skillet with oil at medium high heat.Coated wing with flour mixture and place into hot oil,do not over crowded the fryer!! Fry wing until crisp and light golden brown,then dish out to paper towel to drain the excess oil.Repeat the same procedure until finish.
3:Heat skillet at low heat,add in hot sauce and fried wings.Toss lightly ,removed immediately from heat and serve warm with blue cheese dressing.

Ham and Cheese Ring Bread

2009-10-20T21:13:00.002-04:00

Last week I bought too much cold cut ham from the deli.Usually cold cut ham shelf life can last for about a week to 10 days.Actually I asked for one pound ham but the deli worker cut almost 2 pound for me bcoz she chatting with another worker..She offered to take back some but I said it's OK...why want to make fuss and make her life difficult? Well,what to do with so much of deli ham? Hubby and Mishu both love ham and cheese in bun or bread.And I love to try my baking experiment since the day I bought a bread machine. I adapted Ham and cheese ring bread recipe from dailydelicious. I like to use her recipes coz the texture of her bread is soft and smooth.

Ingredients:

Bread Flour
1 tsp Instant dried yeast
2 tbsp Sugar
½ tsp Salt
30 g Unsalted butter (soft)
140 ml whole milk
3 tbsp Mayonnaise (I forget to add mayo)
5 slices Ham (I used about 1/2 pound of deli cut ham)
30 g Cheddar Cheese (grated) (I used 1 cup )
40 g Gruyère cheese (grated)
1 tsp bread improver*optional*
Method: ( I dump everything into bread machine to do the kneading work)

1:Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk mixture into the bowl, use large spoon to mix everything together. Put the butter in the bowl and rub until all butter is distributed, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. Line a baking paper in the pan and set aside.
2: Preheat the oven to 180°C/370 F. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a rectangle, about 25x25 cm. Brush the mayonnaise over the dough then scatter cheddar cheese all over and place the ham on top.
3:Roll the dough toward you starting at the top, gently pressing as you go to form a tight log. Cut the dough into 6 pieces, then place the dough, cut side down in the prepared pan.
4:Scatter Gruyère cheese all over the top.Let the dough rise until almost double in size.
Bake for 25 or until the bread is golden and the cheese is slightly brown.
Note:
Hop over to dailydelicious for step to step method..

Italian Bread French Toast

2009-10-18T18:13:00.000-04:00

I hardy take Western style breakfast except French toast and sunny side egg. Even though I have been living almost 16 long years in US and A ,I still not used to acquired breakfast like cereal,toast,muffin ,bagel and etc..maybe I'm the true Asian gal who loves rice and noodle for breakfast..Since Mishu began her nursery school in the morning ,I start prepare breakfast for her daily. Well one morning I notice I still have some Italian bread sitting on the table.Italian bread doesn't stay soft and moist after 2 days,so I try to get ride of it by make french toast out of it.Don't waste food,right? The result is not bad at all,it's has better thick body than regular french toast bread!! Hubby love it! So if you have any hard Italian bread,you should try to make use it to make French Toast!!

Ingredients:

1 loaf medium size Italian Bread,cut into 4-6 pieces

3 large size eggs
1 cup milk

1 pinch of salt

1 stick butter

_____________

1 tbsp Cinnamon powder +3 tbsp or more granulated sugar

Maple syrup

Method:

1:Heat large skillet at low heat with some butter.Beat eggs in large bowl until well ,then add in milk and salt.Dip cut Italian bread into the egg mixture on both side.

2:Place coated bread onto the skillet,pan fry both side until light golden brown .Remove french toast from skillet onto a serving plate.Repeat the same procedure until finish.

3:Sprinkle with some sugar Cinnamon and syrup before serve warm.

Cream Cheese Chiffon Cake

2009-10-15T19:43:00.004-04:00

Last week I bought another Kitchen Aid mixer on sale,but this time it's hand mixer not the 6 quarter mixer which I wish to have:) Well,to try out my new hand mixer,I need to bake something,right? Hubby love anything with cream cheese,so I plan to bake a cream cheese cake..Since I 'm falling into love with chiffon cake and can't get enough of chiffon cake,so I incorporate cream cheese into chiffon cake and bake Cream Cream Chiffon Cake!!..The result is awesome great eventhough I'm not a cake eater!!Light,creamy,fluffy,moist and soft!! Not to said it's also easy and simple when you know how to whisk the egg white in the right way!

Ingredients:
(A)
1/2 cup milk

4 oz cream cheese,room temperature

3 tbsp butter,softened

(B)

1 cup cake flour,sifted

5 large eggs yolk

1/2 tsp baking powder

1/2 tsp salt

(C)

5 large white eggs

1 cup sugar

1/2 tsp cream tartar

Method:

1:Combine all (A) in double boiler,cook until it's thicken and inco-operate together.Set aside to cool down or if you are in rush bath with ice cold water to cool down.

2:Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F

3: Sieve all the (B) ingredients in a mixing bowl except eggs until well combined.

4: Mix and beat ingredients (B) until well blended and then add in ingredient(A) ,whisk until smooth.

5:Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!

6: Pour batter into a un-greased 10" tube pan and bake for 45-55 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

7: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.

8: Cut the cake to 12 pieces or your desire size and serve with tea or coffee.

freshly came out from oven

batter going in the oven

newly bought hand Kitchen Aid mixer

too bad there is only white color available but what the heck!! after sale price plus special coupon discount,it's only $30!! what great deal,...eh?

Baked Cereal Sole Fish

2009-10-13T01:53:00.003-04:00

Cereal is a healthy food especially it's contains of proteins, calcium, iron, sodium, magnesium, fiber and B-complex vitamins. When I was blog hopping I see quite alot of blogger used cereal to cook or to bake cookies.It's quite a popular ingredients today to use when we bake or cook.Recently I bought a packet of ready Pre-mixed cereal from Asian market ,plan to use it to bake with chicken or fish for Mishu.At last minute I change my mind to use the Pre-mixed cereal . I still have few package of loose cereal sitting on the table .Why not finish up the loose cereal first,right?

Ingredients:
6 pieces of boneless fillet Sole fish,previously frozen,thawed
1 tsp salt + 1 tsp ground white pepper
*rub salt and ground pepper all over the fish*

1 cup all purpose flour,sifted
1/4 cup corn flour
1 tbsp salt + 1 tbsp ground
*mix above ingredients together*

2 eggs,beaten + 1/4 cup milk

1 cup any type of cereal,plus extra if needed
No-Stick Cooking Spray

Method:
1:Prepare aluminum foil over a baking sheet.Preheat oven to 375 F.
2:Coat seasoning fish into the flour mixture thoroughly then dip into egg mixture before coat with cereal.
3:Spray No-Stick Cooking Spray all over the aluminum foil before place the coated fish on it.
4:Bake coated fish in oven for 20-30 minutes or until lightly brown.Remove fish from oven and serve warm with tartar sauce or ketchup
multi color cereal
banana and almond cereal ready to bake!!

Country Style Wholewheat Flat Eggs Noodle

2009-10-10T20:43:00.002-04:00

Last year I bought a pasta machine at Ross's store in PA when I visited Gertrude .Unfortunately I don't have the chance to use it until now.My mom keep advise me to make my own pasta/noodle because she said homemade pasta/noodle is more healthier and cost effective,plus no alkaline water and no etc,etc chemical .Usually I use dry pasta in box or fresh noodle from Asian store when cooking .Mishu love pasta/noodle but since she on diet menu,I try to cook most of her meal at home.Now I have an good excuse to use my new pasta machine! lol! Since Mishu go back to school in morning ,I really accomplished alot of thing at home beside shopping and gardening! Pasta make from wholewheat have a very good source of dietary fiber and manganese, and as a good source of magnesium.Well,we should emphasis on eating healthy now,right?

Ingredients:
300 gm unbleached all purpose flour
200 gm whole wheat flour
1/2 tsp salt
2 large eggs
2/3 cup water
Method:
1:Sift unbleached all purpose flour into mixing bowl.Add on wholewheat flour,salt and make a hole in the center,break in eggs,add in water.Mix and knead into a stiff dough/Cover with a piece of wet cloth or paper towel and rest for 1 hour.
2:Dust counter top with some starch flour/corn flour,roll dough into thin sheet and cut into broad strip or use pasta maker to roll and cut the dough.
3:Prepare enough water in stock pot at high heat,add in 2 tbsp oil to prevent pasta/noodles from sticking with each other..When water rolling boil add in the pasta/noodles.Gently stir the pasta with a long wooden spoon to separate the noodles .Cook pasta for 8-10 minutes or until all the pasta float to the top or tender but still firm when you eat it.
4:Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water.
wholewheat flour and unbleached all purpose flour
combine ingredients and knead the dough
sprinkle dough with some starch flour,roll pasta with pasta machine
re-roll again
cut pasta /noodles using pasta machine
keep the same process until all the dough gone!
then prepare water to boil the pasta/noodles..Viola!! done!

Fried Yellow Plantains wt Breadcrumbs (Panko)

2009-10-08T03:12:00.002-04:00

Plantains are sometimes referred to as the pasta and potatoes of the Caribbean. Sold in the fresh produce section of the supermarket, they usually resemble green bananas but ripe plantains may be black in color.Many people confuse plantains with bananas, some of the differences are noted above. Although they look a lot like green bananas and are a close relative, plantains are very different. They are starchy, not sweet, and they are used as a vegetable in many recipes, especially in Latin America and Africa. Plantains are sold in the fresh produce section of the supermarket, they usually resemble green bananas; ripe plantains may be black in color. Plantains are longer than bananas and they have thicker skins. They also have natural brown spots and rough areas. I coated Japanese breadcrumbs (Panko) mixture on the plantains for frying!! The result is awesome crispy and delicious!!

Ingredients:

2 large ripe yellow plantains,peeled and sliced
1/2 cup Panko ( Japanese breadcrumbs)+4 tbsp corn flour
1/2 cup oil for frying
Method:
1:Peeled and sliced ripe yellow plantains ,about 1/2 inch each.(Prefer to use ripe plantains for better taste and easy coating)set aside.
2:Heat skillet with oil at medium heat.Coat sliced plantains with Panko mixture on both side,slowly place coated plantains on the skillet,fry both side until light golden yellow color,then dish out and placed on paper towel to drain the excess oil.Repeat the same process until the plantains finish.
3:Serve warm as side dish or snack.

Jamaican Pumpkin with Pork and Mushroom

2009-10-06T00:00:00.001-04:00

Pumpkin season is here now.There are many type of pumpkin sold in any farm market or supermarket. I bought 1/4 cut of Jamaican Pumpkin .These pumpkin are popular in Hispanic countries and throughout the Caribbean.They're large, so markets often cut them up before selling them to customers. I decided to cook this pumpkin with pork and mushroom,it's a simple and savory sweet dish.

Ingredients:

1/4 cut Jamaican pumpkin ,cut outer skin and sliced
2 cloves fresh garlic,peeled and sliced
2 tbsp butter
300 gm or more lean pork,sliced
1 /2 box fresh fresh mushroom,removed bottom stump,sliced
1 stalk scallion,washed and cut
1/4 cup water or plus extra
salt to taste
Method:

1:Heat skillet at low heat with butter and sliced garlic.Fry garlic for 40 second or till lightly brown.Add on pork and pumpkin,increase heat to medium high,keep stirring the ingredients.
2:Add in water,let the pumpkin simmer until soft.Add in salt and mushroom,use spatula to stir the ingredients till well combined or the liquid almost dry up..Lastly add in cut scallion and check the seasoning.
3:Dish out and serve warm.

Fried Crispy Noodle Coated with Sugar

2009-10-04T00:00:00.002-04:00

I used to buy fried pastry coated with caramelize sugar in one of the Chinatown old coffee shop in NYC:Mei Lai Wah 美麗華.It's an old-school coffeeshop with grandfatherly-types manning the hectic counter..This coffeeshop is also famous with their roast pork bun. I love the sweet pastry but it's hard for me to travel to Chinatown just to get the delicious sweet pastry.So now I tried to re-create the pastry coated with caramelize sugar but lazy to make the pastry myself .Now I used Fried Chow Mein Noodles which are curly, crisp, brown noodles that come in packages when you ordered food from Chinese restaurant .The actual fact is this fried noodle are used as egg roll wrapper.Well,the result of this sweet pastry is not the same as the one sell in Mei Lai Wah which is flaky and crispy but it's editable..If you like hard and crunchy sweet pastry,this fried noodle with coated caramelize sugar is ideal for you!

Ingredients:

1 packet egg roll wrapper
2 cup sugar
1/4 cup water
2 cup oil for frying

Method:

1:Cut egg roll wrapper 3 x 2 or any size suit you.Then slit the middle of the wrapper , fold the edge into the center make the twist pattern.
2:Heat fryer or skillet with oil at high heat.Place cut pastry into the fryer when the oil is hot enough.Fry until the pastry is golden brown,then dish out,place on a paper towel to absorb the excess oil.
3:Use a heavy small stock pot to cook caramelize sugar.Place sugar and water,cook at low heat until sugar become thick and sticky.Coat fried pastry into the caramelize sugar,then took out immediately ,set aside.
Serve when it's cool.

Steamed Little Neck Clams with Parmesan Cheese

2009-09-30T20:46:00.003-04:00

Last week I bought a dozen of Little Neck clams on sale for $3.99. There are many names of hard shell clams available in US and A. Clams can be eaten raw, steamed, boiled, baked or fried: the method of preparation depends partly on the size and species of the clam.Little Neck clams are small, hard-shelled clams with a shell diameter of less than 2 inches. They are harvested on both the East and West coasts of the United States. These clams have a slightly chewy texture and a flavor that runs from sweet to salt.I decided to steam the Little Neck clams with Parmesan cheese and the results of this simple dish is naturally scrumptious!!

Ingredients:

1 dozen Little Neck clams
1 lemon,cut into 1/4
1/4 cup grated Parmesan cheese
handful cut cilantro
Method:

1:Wash the clams under cold water. Scrub the shells with a brush if necessary.Placed clean clam in an aluminum plate or tray.Then sprinkle Parmesan cheese over the clams.
2:Prepare steamer with water at high heat.When water is rolling boil,place the clam on the steamer,let it's steam for 5-10 minutes until the clams have opened. Throw away any unopened clams.
3:Remove clams from steamer and sprinkle some cut cilantro.Serve clams warm with lemon wedges.Drink the juice or soup from the steamed clams,it's absolutely sweet!

Seven Fruits Smoothie wt Yogurt

2009-09-27T19:05:00.002-04:00

Fruits and berries are relatively cheap during summer. I love strawberry,blackberry,blueberries,cantaloupe,melon,plum,apricot,nectarine,pineapple,mango

,grape,peach and etc..Each trip shopping at Farm Market I'm sure grab some of these fruits.I encourage Mishu to eat more fruit since her diet plan consist of fruit each meal.Blueberries are a good source of minerals, phenolics, vitamins, dietary fiber, and flavonoids.Blueberries are known to have high antioxidant activity.Diets with blueberry extract improved short-term memory in aging rats. It also reversed some loss of balance and coordination.Strawberries are high in vitamin C and folate and are a good source of fiber..But berries can't store long even in fridge..Since she like the bottle smoothie from supermarket shelf,I better make use of these fresh fruits for her as Smoothie..Well,you might ask what is so special about this smoothie....There are 7 fruits in this smoothie plus yogurt and milk..with all these fruits nothing will goes wrong,right? it's has fresh,creamy and fruity flavor!!

Ingredients:
1 punnet blueberry,4 oz
1 cup fresh strawberry
1 mango,peeled and sliced and de-seeded
1/4 nos watermelon,cut
1 over ripe small banana,peeled and cut
1 medium peach,sliced and de-seeded
1 small cup any fruit yogurt
1 cup 2 % milk
1-2 tbsp sugar/honey *optional*

Yield about 3-4 glasses

Method:

1:Wash ,cut and drain all the fruits in a large bowl.Combine milk,yogurt and all the fruits in blender ,blend using smoothie function or until all fruit well puree or blended.Add sugar or honey if the fruits are not sweet.
Add ice cubes with the fruit when blend if necessary or if the fruit is not cold..Then serve cold immediately..

Almond and Raisin Biscotti

2009-09-24T20:19:00.003-04:00

Last week when I shopped at my favourite regular supermarket,I found a Mayo Clinic Cookbook on the 75% discount rack !! This book cost me less than $2.00 after I make a rough mental calculation.Wasting no time I quickly grab the cookbook and placed in my shopping cart.Amazon.com's consumer's review gave this Mayo cookbook 4 1/2 star.It's a great idea and right timing for me to find this eating well cookbook .I run out of idea and creativity how to cook healthy and tasty food for Mishu. She not allowed to have regular cookies ,candies or cakes but she still a young 4 years old child.Sometimes I feel bad when she see others people have cookies and cakes but not her.I wanted to bake some healthy cookies and finally I choose Almond and Apricot Biscotti.Well I don't have dried Apricot,so I replaced with raisins.This is also my 1st time baking biscotti..I wonder why my biscotti was out of shape even before I cut!! Hmmmm...later I realised I add too much almond !

Ingredients:

3/4 (4 oz/125 g) whole-wheat (wholemeal) flour
3/4 (4 oz/125 g) all purpose flour(plain)
1/4 cup (2 oz/60 g) firmly packed brown sugar
1 tsp baking powder
2 eggs,lightly beaten
1/4 cup (2 fl oz/60 ml) 1 % low milk
2 1/2 tbsp canola oil
2 tbsp black honey ( I used regular honey)
1/2 tsp almond extract essence ( I used vanilla extract)
2/3 cup ( 4 oz/30 g) raisin
1/4 ( 1 oz/30 g) coarsely chopped almond ( I used 1/2 cup)
Method:

1:Preheat the oven to 350 F (180 C)
2:In a large bowl,combine the flours,brown sugar and baking powder.Whisk to blend.Add the eggs,milk,canola oil,honey and vanilla extract.
3:Stir with a wooden spoon until the dough just begins to come together.Add the chopped almond and raisin.
4:Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches (30 cm) long ,3 inches (7.5 cm) wide and about 1 inch (2.5 cm) high.Lift the plastic wrap to invert the dough onto a non-stick baking sheet.
5:Bake until lightly browned,25-30 minutes.Transfer to another baking sheet to cool for 10 minutes.Leave the oven set a 350 F.
6:Place the cooled log on a cutting board.With a serrated knife ,cut crosswise on the diagonal into 24 slices 1/2 inch ( 12 mm) wide.Arrange the slices,cut side down,on the baking sheet.Return to the oven and bake until crisp,15-20 minutes.
7:Transfer to a wire rack and let cool completely.Store in an air tight container.

Magnolia Bakery-Traditional Vanilla Cupcake wt Cream Cheese Icing

2009-09-21T02:00:00.008-04:00

I heard many good reviews about The Magnolia Bakery cake but unfortunately I still didn't have the chance try out any of their cake yet!..I promised myself one day soon I must visit one of their bakery store in NYC .I requested hubby to buy me the cake from this famous bakery when he comes home from work since he work in NYC but he refused said he don't want to be bother and deal with the infamous heavy traffic plus no parking and no standing sign posted all over the city. I been eyeing to get the cookbook for a while when I visited B&N but would love to try out one of the recipe first before I buy the book.The cookbook is not cheap at all.I check with our local library and found out they do have Magnolia Bakery cookbook.I borrow the cookbook for almost 5 weeks now ,so before I return the book to our library I better try one of their famous recipe which is the Traditional Vanilla Cake.I decided to make cupcake instead of 3 layer whole cake.I also replaced all purpose flour to cake flour which I preferred coz it's have softer and fine texture. This cup cake is moist,delicious and spongy!!

Ingredients:

1 cup (2 sticks) unsalted butter,softened
2 cups sugar( I used 1 1/2 cups )
4 large eggs,at room temperature
1 1/2 cups self-rising flour
1 1/4 all purpose flour( I used cake flour)
1 cup milk ( I used 2 % milk)
1 tsp vanilla

Makes 1 three layers 9 inch cake or 24 cupcakes

I used Cream Cheese Icing instead buttercream icing as suggested.A not too sweet icing.

Ingredients:
1 lb (2 eight oz packages) cream cheese,softened slightly,cut into small pieces
1/2 cup (1 stick) unsalted butter,softened slightly,cut into small pieces
1 1/2 tsp vanilla extract ( I used clear pure vanilla extract)
5 cups sifted confectioner's sugar(sugar powder)
1 tsp meringue powder *optional*

Method for Cake:
1:Preheat oven to 350 F.Prepared 2 x twelve muffin tins with cupcakes liner.
2:In a large bowl,on a medium speed mixer,cream the butter until smooth.Add the sugar gradually and beat until fluffy,about 3 minutes.Add in eggs one at a time,beating well after each addition.
3:Combine the flours and add in four parts,alternating with milk and the vanilla extract,beating well after each addition.
4:Spoon the batter into the cups about three-quarters full.Bake until the tops spring back when lightly touched,about 20-22 minutes..Remove cupcakes from pans and cool completely on wire rack before icing.

Method for Icing:

1:Beat cream cheese and the butter with mixer until smooth,about 3 minutes.Add the vanilla extract.Gradually add the sugar and beat until well incorporated..Add in meringue powder ,beat for few round ,then removed.
2:Store in fridge first before pipping,then top with your favourite sprinkle.Serve with tea .

batter in mixer ready to bake
baked and now cool down before icing

Note:I used meringue powder to stabilize the cream cheese for easy pipping..Work fast when pipping or store the remaining icing back into fridge first ,use small amount and add more later to prevent cream cheese icing from melting fast

Baked Chicken Nugget

2009-09-18T23:05:00.002-04:00

When we was out shopping Mishu keep asking me to get her Mc Nugget but due to her diet plan given by her pediactrian "No Deep Fried Food" is allowed.Well,I promised her I make her chicken finger at home.I bought a family pack of boneless chicken breast and used panko (Japanese bread crumb) to make Baked Chicken Nugget for her.I preferred to used panko rather than Italian bread crumb because Japanese bread crumb gave baked breaded chicken the outer layer crisp and crunch.Mishu loves this Baked Chicken Nugget.I served it for both her lunch and dinner.This Baked Chicken Nugget is also friendly,healthy and great to all type of people beside children ..

Ingredients:
1 whole boneless chicken breast,about 2 lbs cut strip or chunk
1/2 cup all purpose flour
3 tbsp corn flour
2 tbsp salt
1 tsp ground white pepper
1 egg + 2 tbsp 1% milk ,mix well
1 cup panko(Japanese bread crumb)
Olive oil for drizzling
Method:
1:Combine cut chicken with salt and ground white pepper well in a bowl or container,marinate for 30 minutes or longer in fridge.
2:Prepare a plate/tray for flour mixture:corn flour mix with all purpose flour.Another plate for panko and a small bowl for egg mixture.
3:Preheat oven to 375 F.Prepare a baking sheet with aluminum foil .
4:Coat marinated chicken into flour mixture thoroughly,shake excess flour,then dip coated chicken into the egg mixture,before coated with panko.Repeat the same procedure till chicken finish.
5:Place panko chicken on prepared aluminum foil,don't over lap .Drizzling each piece with about 1 tsp olive oil,then bake for 15 minutes each side or till lightly golden brown.
6:Remove from oven and serve warm.

Note:
Use ketchup,BBQ sauce or honey mustard for dipping.