Thanks to the pagent beliefs of the Celts in Ireland, France, and Britiany, and with the Christian adaptation of this festival, we now have a fun interpretation of Halloween where kids and kids-at-heart dress up and roam the neighborhoods tonight, taking candy from strangers, or in failure of this treat, would resort to trickery. Strangely interesting ways of our culture and society to say the least. But fun, none-the-less!
So, as part of this wonderful community, we are celebrating Halloween's trick or treat at our church, and I am enjoying it more than before, especially since I get to dress up with the little ones!;)
HAPPY HALLOWEEN TO ALL!!!
Tuesday, October 31, 2006
Monday, October 30, 2006
Pumpkin Pies

Been working on a pumpkin pie without pie crust. I love the pastry, but some members of the family don't care for pie shells, so I'm experimenting on these recipes. In the picture above, the one on the right is from Libby's, and the other one is adapted from Lori Delosh's recipe:
Libby's Pumpkin Pie
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 fl oz) Carnation evaporated milk
1 unbake 9-in deep-dish pie shell (I omitted)
Preheat oven at 425 degrees F. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie dish.
Bake in oven for 50 mins. Cool on wire rack for 2 hours and serve immediately.
Pumpkin Casserole
All ingredients same as above, plus 1/2 cup self-rising four, and 1/2 cup butter, melted.
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, melted butter and spices. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.
According to Hubs, the Libby's one is like a pudding, silky, big pumpkin flavor, and very moist, whereas the casserole recipe was easier to slice into, less moist and a more subtle flavor of the two.
Libby's Pumpkin Pie

3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 fl oz) Carnation evaporated milk
1 unbake 9-in deep-dish pie shell (I omitted)
Preheat oven at 425 degrees F. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie dish.
Bake in oven for 50 mins. Cool on wire rack for 2 hours and serve immediately.
Pumpkin Casserole

All ingredients same as above, plus 1/2 cup self-rising four, and 1/2 cup butter, melted.
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, melted butter and spices. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.
According to Hubs, the Libby's one is like a pudding, silky, big pumpkin flavor, and very moist, whereas the casserole recipe was easier to slice into, less moist and a more subtle flavor of the two.
Sunday, October 29, 2006
Oatmeal Buttermilk Pancakes


The first time I had oatmeal buttermilk pancakes was at a little restaurant in Colorado Springs. When I came across this recipe on the web at epicurious, I had to try it on the family. Made it with Bob's Red Mill Scottish Oats, and served it with maple syrup and/or 365 's raspberry preserves. The kiddos loved it with their scambled eggs and bacon.
Ingredients
2 C quick cooking oats
1/2 C APF (all purpose flour)
3 Tbsp Sugar
1 tsp baking powder
1/2 tsp salt
2 1/2 C buttermilk
2 eggs
1/2 stick butter, melted
1 tsp vanilla
2 C quick cooking oats
1/2 C APF (all purpose flour)
3 Tbsp Sugar
1 tsp baking powder
1/2 tsp salt
2 1/2 C buttermilk
2 eggs
1/2 stick butter, melted
1 tsp vanilla
Method:
Add the first 6 ingredients into a batter bowl. In a seperate bowl, mix the next 4 wet ingredients. Whisk the buttermilk mixture to the oats mixture. Place it in the fridge to thicken (2 hours to overnight). I had left it overnight, and I added another 1/2 cup of milk as mine was quite thick.
Pour a portion into skillet, and working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Keep pancakes in the oven to keep warm. Makes about 15 pancakes.
Saturday, October 28, 2006
Stir-fried Garlic Lettuce

Ingredients:
1 iceberg lettuce, sliced
2 Tbsp light soy sauce
2 Tbsp toasted sesame oil
1 tsp dry sherry
1 tsp sugar (I used ketcup instead)
3 cloves garlic, minced
2 Tbsp vegetable oil
1 iceberg lettuce, sliced
2 Tbsp light soy sauce
2 Tbsp toasted sesame oil
1 tsp dry sherry
1 tsp sugar (I used ketcup instead)
3 cloves garlic, minced
2 Tbsp vegetable oil
Method:
In a small bowl add soy sauce, sesame oil, sherry and ketcup, and set aside. In a med. hot skillet, sauté the garlic in vegetable oil until fragant. Add iceberg lettuce and cook for 2-3 minutes. Add sauce mixture, sauté for another minute, and serve.
In a small bowl add soy sauce, sesame oil, sherry and ketcup, and set aside. In a med. hot skillet, sauté the garlic in vegetable oil until fragant. Add iceberg lettuce and cook for 2-3 minutes. Add sauce mixture, sauté for another minute, and serve.
Friday, October 27, 2006
Clown Cakes



Thursday, October 26, 2006
Halloween Party Snacks

1 packet jumbo turkey dogs
1 can refrigerated Pillsbury's dinner crescent rolls (8 count)
2 slices of American cheese
cooking spray
Ketcup or mustard
Heat oven at 375 degrees. Cut a slit and insert a thin strip of cheese into each turkey dog. Unroll dough, seal perforations, and cut into thin slices. Wrap turkey dogs with dough like a mummy, leaving a gap at the top for eyes. Spray with cooking oil.
Bake for 12-15 mins. Add eyes to mummy with ketcup or mustard.
Wednesday, October 25, 2006
Turkey and Dungeness Crab Lettuce Wraps

My family loves lettuce wraps. I grew up having it at chinese restaurants and it was usually morsels of minced quail that were blended with minced water chestnuts, shitake mushrooms, onion and pepper. Now I love scooping it onto a lettuce leaf, and eating it as a crispy, delicious and cool kind of a 'sandwich'. It's fun and messy and I usually served them in the summer with friends. Hubs has been asking for it again lately, so it's for dinner as a starter. This is my version:
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 pounds lean ground turkey
3 fresh shitake mushrooms, chopped
1/2 cup hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soy sauce,
1 can of water chestnut, chopped
1 cup dungeness crabmeat
1/2 cup toasted pine nuts
12 large butter lettuce leaves
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 pounds lean ground turkey
3 fresh shitake mushrooms, chopped
1/2 cup hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soy sauce,
1 can of water chestnut, chopped
1 cup dungeness crabmeat
1/2 cup toasted pine nuts
12 large butter lettuce leaves
Putting it together:
Heat oil in heavy large skillet over medium-high heat.
Add onion and sauté until beginning to brown, about 3 minutes.
Add turkey and sauté until brown and cooked through, breaking up big pieces with back of spoon. Add water chestnut and cook for 2 minutes.
Add hoisin sauce, oyster sauce and soy sauce; heat through.
Stir in toasted pine nuts and crabmeat. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place lettuce leaves on platter. Serve with a sauce mixture of 1 part soy, 1 part white vinegar, chilli sauce (to your liking), and 1/2 part chinese mustard.
Heat oil in heavy large skillet over medium-high heat.
Add onion and sauté until beginning to brown, about 3 minutes.
Add turkey and sauté until brown and cooked through, breaking up big pieces with back of spoon. Add water chestnut and cook for 2 minutes.
Add hoisin sauce, oyster sauce and soy sauce; heat through.
Stir in toasted pine nuts and crabmeat. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place lettuce leaves on platter. Serve with a sauce mixture of 1 part soy, 1 part white vinegar, chilli sauce (to your liking), and 1/2 part chinese mustard.
Tuesday, October 24, 2006
Halloween Cupcakes

Monday, October 23, 2006
A thoughtful gift

Sunday, October 22, 2006
Mom's Ayam Pongteh

I was missing mom's version of potatoes and chicken called Ayam Pongteh using tau cheo which had soybeans that had been salted and aged or preserved, and usually available in bottles at the asian market. It is salty, and commonly used to add flavor and taste in some chinese and peranakan cooking. Like miso, a little of it goes a long way. I was also trying to use up the bottle I had in the fridge. Since I couldn't get hold of her (it's after midnight in her time zone), I decided to make this dish by memory. Here's what I came up with using the ingredients I had on-hand:
What I used:
8 chicken drumsticks with skin removed
shallots, minced
garlic, minced
1 Tbsp tau cheo, minced
3 yukon potatoes, cut into 1/2" cubes
1 yellow pepper, cut into 1/2" squares
2 Tbsp Dark soy sauce
2 C Water
1 C frozen peas, thawed
Salt and white pepper to taste
What I did:
Heat oil in dutch oven. Brown chicken in two batches. Remove. Add shallots and garlic and saute till fragant. Add teo cheo and saute another 2 minutes. Return chicken to dutch oven, add potatoes, yellow pepper, dark soy sauce and water. Cover and simmer till chicken is cooked, about 30 mins. Add peas and cook another 10 minutes. Season with salt and white pepper. Serve with rice and chilli sauce on the side.
Heat oil in dutch oven. Brown chicken in two batches. Remove. Add shallots and garlic and saute till fragant. Add teo cheo and saute another 2 minutes. Return chicken to dutch oven, add potatoes, yellow pepper, dark soy sauce and water. Cover and simmer till chicken is cooked, about 30 mins. Add peas and cook another 10 minutes. Season with salt and white pepper. Serve with rice and chilli sauce on the side.
Saturday, October 21, 2006
Stir-fry Beef (炒牛肉丝)
Instead of grilling the flank steaks like I usually do in the summertime, I decided to make beef stir-fry. I had mise-en-place all the ingredients and had the wok over med-high heat for this dish. Freeze the steak for 20 mins to ensure easy slicing into thin strips. Used 2 lb flank steak, 1 large red pepper, 1 cup bamboo shoots, 1 red onion, minced garlic and fresh basil leaves, sliced.
Mix about 1 Tbsp cornstarch with 1/4 cup chicken broth, 1 Tbsp. chili sauce, 2 Tbsp soy sauce, and 3 Tbs hoisin sauce. Set aside. With a little oil in hot wok, stir fry thinly sliced onions and 2 Tbsp minced garlic till fragrant. Add the thinly sliced flank steak the hot wok. Cook for about 2 minutes. Remove. Add julienne bamboo shoots and red peppers to skillet. Cook for another 2 minutes. Return beef to skillet. Stir the sauce till mixed together, and add sauce to the wok. Stir fry for another 3 mins. Fed 8 with lettuce wraps, corn and crab soup, lo-mein and chocolate cake for dessert.

Friday, October 20, 2006
Lo Mein with Wheat Fettuccine(面)


My girlfriend JB had shoulder surgery recently, and had requested I make her lo mein. As I happen to have some wonderful, fresh, Whole Wheat with Flaxseed Fettuccine by the Monterey company in the fridge, I decided to make lo mein with it. Found this recipe awhile ago, and made some changes to it. Here's the recipe:
Ingredients:
6 tablespoons soy sauce
4 tablespoons dry sherry
1 tablespoons cornstarch
3 tablespoons oyster sauce
2 tablesppon ketcup
1 packet Whole Wheat with Flaxseed Fettuccine
2 tablespoon sesame oil
6 tablespoons oil, divided
2 carrots, cut julienne
2 red bell pepper, julienne
1 bunch broccoli, separated into flowerets
8 leaves Chinese cabbage, cut in crosswise shreds
6 tablespoons soy sauce
4 tablespoons dry sherry
1 tablespoons cornstarch
3 tablespoons oyster sauce
2 tablesppon ketcup
1 packet Whole Wheat with Flaxseed Fettuccine
2 tablespoon sesame oil
6 tablespoons oil, divided
2 carrots, cut julienne
2 red bell pepper, julienne
1 bunch broccoli, separated into flowerets
8 leaves Chinese cabbage, cut in crosswise shreds
Combine soy sauce, corn starch, sherry, oyster sauce and ketcup. Set aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2-3 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 2 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add remaining vegetables and stir fry 1-2 minutes longer. Remove.
Heat remaining 4 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables.
Add sauce and stir fry to mix well.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2-3 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 2 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add remaining vegetables and stir fry 1-2 minutes longer. Remove.
Heat remaining 4 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables.
Add sauce and stir fry to mix well.
Serve with some Vietnamese chili sauce on the side.
Thursday, October 19, 2006
Pasta with Pea Pesto

Using the food processor, chop 2 medium garlic cloves. Then add 2 cups thawed frozen peas with 1 cup fresh basil leavels, 1/4 cup toasted walnuts, 1/4 cup grated Parmesan cheese. With the processor running, drizzle extra-virgin olive oil into the processor until smooth.
I have used it on brown rice and mashed potatoes also.
Wednesday, October 18, 2006
Coconut Milk Shrimp and Scallops Soup

Tried this recipe from Everyday Dining with Wine by Andrea Immer for dinner tonight. It's a coconut milk base soup and it's very tasty. Andrea's recommendation for wine is the tropical fruit flavors of California and Washington State Savignon Blancs to compliment the coconut and curry favors of this soup.
I added scallops and corn to the following ingredients. Also omitted the potatoes and served it with brown rice. I am sharing this recipe since it's also available on the web...
Ingredients:
2 tablespoons vegetable oil 1 medium onion, diced
1 celery stalk, sliced
1 pound large shrimp, peeled and deveined, thawed if frozen
1/2 pound red potatoes, scrubbed and cut into 1/2-inch cubes
2 1/2 teaspoons curry powder, or more to taste
Two 141/2-ounce cans low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can plum tomatoes, with their juice
(I used tomatoe sauce instead)
2 tablespoons freshly squeezed lime juice (about 1 lime)
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro, optional
1. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, until softened and just beginning to brown.
2. Add the shrimp, potatoes, and curry powder, stirring to coat the vegetables and shrimp.
3. Add the chicken broth, coconut milk, and tomatoes, stirring to break up the tomatoes. Bring the soup to a simmer and cook until the potatoes are tender, about 10 minutes.
4. Add the lime juice and salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro, if desired, and serves 6.
2. Add the shrimp, potatoes, and curry powder, stirring to coat the vegetables and shrimp.
3. Add the chicken broth, coconut milk, and tomatoes, stirring to break up the tomatoes. Bring the soup to a simmer and cook until the potatoes are tender, about 10 minutes.
4. Add the lime juice and salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro, if desired, and serves 6.
Tuesday, October 17, 2006
Falling Snow in October...



Monday, October 16, 2006
Baked a Chiffon Cake

Ginger Honey Salmon

Made ginger honey salmon for my in-laws during their short stay with us. Hubs, whose not a salmon fan, even tried a bite with his special meal. It's salmon filets with pin bones removed, glazed with honey, ginger, cilantro, chipotle chillies, garlic, and soy sauce, then broiled till salmon is just opaque. Once it looks flaky, you will have overcooked it. It had a sweet, smoky and spicy taste that everyone enjoyed. Served with brown rice and roasted vegetables on the side. Received this recipe from a friend. Thank you R.
Sunday, October 15, 2006
Scrambled Eggs and Bacon Tostada

Scrambled Eggs and Bacon Tostada with Tomato Salsa.

I believe that every savory dish taste better with bacon. With that said, I came across this easy recipe and made it for breakfast for the six of us. It is a different take on breakfast burritos, and we like the crispy base. Pour about 1/2 cup of vegetable oil in a heavy skillet and fry 6 fajita-size tortillas one at a time, until pale golden and crispy. Transfer to paper towels to drain and cool completely. (Made these at 4 am for breakfast at 8am, and it kept nicely in a air-tight container.) Cook bacon and scambled eggs that is spiced with a hint of curry. Spoon eggs, crushed bacon (or leave it as strips) and tomato salsa and serve.
Saturday, October 14, 2006
Japanese Beef Stew

Brown in 2 Tbs veggie oil about 1 1/2 lb. boneless beef chuck that had been cut into 1 inch pieces. Add 1 cup dashi mixed with 1 cup water, 1/2 cup sake, 1 Tbs grated ginger, and 1 bunch of sliced scallions. Cover and simmer, skimming froth and turning beef occasionally, for 75 mins, and adding more water if neccessary. Add 2 Tbs suger and simmer 15 mins longer. Add chopped carrots and celery and cook for another 5 mins. Sprinkle with green onions.

We found this large packet of ramen-type noodles at the asian market, and we liked the texture. Made a nice beef noodle stew using the above recipe. It was a very simple recipe, and tasted great. The original recipe called for triming the carrots with a paring knife or using metal molds to cut carrots into plum blossoms the way that Japanese restaurants would do, but since I couldn't find that mold here, I used medium baby carrots instead.
Friday, October 13, 2006
Cherry Cupcakes

1 cup unbleached organic white flour
1 cup organic whole wheat pastry flour
11/2 cups organic evaporated cane juice sugar
4 tsp baking powder
1 tsp sea salt
1/2 cup plus 2 TB softened organic salted butter
Ingredient Options: For a vegan version, replace the butter with natural palm oil shortening. Use all whole wheat or all white flour, if desired.
Place white and pastry flour in the bowl of a food processor. Add the sugar, baking powder and salt. Process until blended. Cut the butter into 4 or 5 chunks and add to the flour mixture. Pulse and process until the butter is completely incorporated. Use immediately or store in the refrigerator in an airtight container. Use within one month.
Thursday, October 12, 2006
Soy Bean Milk

Wednesday, October 11, 2006
Working on Healthy...


Back to tonight's dinner. I bought some daikon radish to make soup. It is suppose to promote digestion and soothe sore-throat. Also added a turnip and carrots with a skinless chicken split-breast to make this soup. My mom used to make this tasty soup with pork bones and dried squid. But I omitted that and added a little fish sauce for favoring towards the end of cooking. Most asians believe in having a stock-based type of soup regularly with dinner. I just try to do it a couple of times a week in the winter months. Hubs prefers chunky soups, but he had a few sips. The little ones love soup, and they had a bowl each. Served it with tomatoe and garlic shrimp with asparagus, brown rice, and a salad.
Tuesday, October 10, 2006
Braised Chicken Breasts with Mushroom Cream Sauce


My family love chicken breasts for it's convenience and versatility. We like them brined, then grilled, breaded, stir-fried, buttermilk-fried, oven-fried, or stewed with vegetables in soups. For a easy weekday dinner, I brown the chicken breasts in a hot skillet (make sure it sizzles to retain it's juices), deglaze the pan with white wine, cream, mushrooms, and garlic, return chicken to skillet, and add chopped basil, parsley, scallions, s&p.
Served with rice and garlic gai-lan (or kai-lan) 芥兰, which is a green leafy vegetable also called Chinese Kale, or Chinese Broccoli.
Sunday, October 08, 2006
A great time with the in-laws


We also metup with more family members from Aspen whom we have not visited with for a while. I even learned how to make quinoa from our new favorite American cousin while her adorable children G and C read to, and played with, our little ones . We had a great visit, as usual, and the kids were saying 'Grandma' and 'Grandpa' all the way home. Will be having my in-laws over for a slumber party next weekend, and I know we will have a blast!
Friday, October 06, 2006
Last of the mooncakes 月餅 ...


Autumn Colors and Shepherd Pie


As promised, this is for you Anne. I found this recipe on the web from Scott Kleinman at epicurious.com, and had tried it once before. My variation has celery and corn added to his fast and easy recipe. Enjoy!
Thursday, October 05, 2006
Tale of 9 Fishies


Wednesday, October 04, 2006
Tuesday, October 03, 2006
Mango Salsa
Monday, October 02, 2006
Easy Scones

More Mooncake Molds

Sunday, October 01, 2006
Grilled Asparagus
Subscribe to:
Posts (Atom)