Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Quinoa Pilaf.

Quinoa has high content of complete protein profile, complex carbohydrates, healthy fats, and it is one of the healthiest foods on earth. The water to quinoa ratio is about 2:1. If you want it on the fluffy side, use 3 parts of water to 1 part of raw quinoa. (more on grains)

Ingredients (yield 3-4 servings): 

• 1 cup of quinoa
• 2 - 3 cups of chicken broth or water
• 1/2 yellow onion, diced
• 1/2 carrot, chopped finely
• 2 tablespoons of almond slivers or pine nuts
• 3-4  tablespoons of chopped dried fruits (raisons, dried apricots, dried mangoes, cranberries)
• 2-3 tablespoons of freshly chopped parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions: 

1. Rinse quinoa with cold water and drain.
2. Heat up the oil in a sauce pan over medium heat and add onion. Cook 5 minutes until the onions are soft. Add in the quinoa and stir to saute for 3-5 minutes until they are coated with oil, toasted and smells nutty.  
3. Add in the broth or water and bring to a simmer. Reduce the heat to low and maintain the simmer. cover and let it simmer for 15-20 minutes until the liquid is fully absorbed. 
4. Turn the heat off and let it sit covered for 5 minutes. 
5. Open the lid and fluff with a fork. If you cook more for later use, transfer the excess proportion and let it cook before freezing or refrigerating.
6. Stir in the nuts, chopped dried fruits, herbs and vegetables. Dig in.

Notes:

• Add roasted squash or enjoy it with delicious oven fried sweet potatoes.
• Add chopped green onion to it.
• Add diced cucumber to it.
• Add other chopped nuts to it.
• Cook more quinoa and reserve for further repurposing in freezer, before adding in the nuts, fruits, and vegetables.

Sauteed Mushrooms.

Use these in a sandwich, to punch up a grain or vegetable dish (such as our quinoa pilaf), to top a grilled meat or steak, or as a side. Use a wide range of mushroom varieties as far as you can find.

Ingredients (yielding one serving): 

• 8 oz mixed mushrooms, about 12-15 medium size ones
• 1 to 2 cloves of garlic, minced or chopped
• 1 tablespoon chopped fresh flat leaf parsley
• 1 tablespoon butter, optional
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, optional

Directions: 

1. Clean mushrooms, brush and rinse briefly but not soak and let standing in water, as the fragrance will leach out. Wipe dry with paper towel and cut into halves or quarters.
2. Heat up the olive oil in a saute pan on medium high heat and add the mushroom when the oil shows crawling patterns (smiling at you) and indicates the oil is hot. Even out the mushroom in one single layer and season with salt, pepper. Don't crowd the mushrooms. If you have a small pan, cook in batches.
3. Cook the mushroom until they are brown outside, about 5-7 minutes. 
4. Stir in the garlic and butter and cook 3 more minutes to take the raw edge off the garlic. 
5. Transfer to a plate and sprinkle chopped parsley and grated cheese to serve.

Note:

• Fresh mushrooms contain high percentage of liquid. Cooking them in a crowded pan will make the temperature plummet too much. While the pan fails to keep up with the heat necessary to cook off the liquid released from the mushrooms quick enough, the mushrooms will end up simmering and steaming in their own juice rather than browning.

Classic Potato Salad - a Healthier Version.

This healthier potato salad is light on mayonnaise, but with bolstered flavor from the help of a sweet and tangy shot of balsamic vinegar.

Ingredients: 

• 3-4 medium red potatoes, about 1 pound
• 1/2 small red onion, chopped or thinly sliced
• 1 stalk of celery, chopped
• 1 tablespoon of chopped pickles, preferably gherkins or cornichons, or use sweet radish
• 2 tablespoons of mayonnaise (healthier homemade version)
• 1 tablespoon of Dijon mustard
• 1 teaspoon of white wine vinegar
• 1 teaspoon of balsamic vinegar
• 1 hard-boiled egg, chopped or sliced
• pinch of cayenne, optional
• pinch of smoked paprika, optional
• Salt and pepper to taste

Directions: 

1. Place the potatoes in a pot of cold water, with 1 teaspoon of salt and bring to a boil. Cook the potatoes until tender when you test with the tip of a paring knife that can cut through without much resistance. Drain and cool. Cut into half inch chunks.
2. Place cut potatoes, celery, pickles, onions, mustard, mayonnaise, vinegar, and eggs in a bit bowl and toss to mix and coat evenly. Season with salt, pepper, cayenne and paprika.

Homemade Potato Chips.

You can customize the flavor to your liking. Make from fresh potatoes in 20 minutes and have healthier, guilt-free snacks.

Ingredients:

• 1 large russel potato
• 1 tablespoon olive oil
• salt and pepper to taste
• pinch of cayenne
• Toppings:
• 1 tablespoon grated parmesan
• 1 tablespoon chopped parsley
• 1 tsp smoked paprika or sweet paprika
• 2 tsp freshly chopped rosemary
• 2 tsp minced garlic
• 1-2 tsp lemon zest to top after baking

Directions:

1. Preheat the oven to 400F.
2. Scrub and rinse the potatoes and cut crosswise into very thin slices (about 1/8 inch thick).
3. Toss the potato slices with olive oil and season with salt, pepper.
4. Place the potato slice on a baking sheet in one single even layer. Top with herbs and spices of choice. Bake for 20-25 minutes until lightly brown and crispy.
5. Top with chopped parsley and lemon zest.

Oven Fried Sweet Potatoes.

Sweet potatoes have a lot of fiber, high potassium and vitamin A. Bake them to bring out the natural sweetness with pinch of cayenne for a fiery bite.

Ingredients:

• One sweet potatoes, peeled and cut into thin wedges or slices
• 1/2 tablespoon olive oil
• Pinch of cayenne pepper
• Pinch of salt and pepper to taste
• Fresh thyme leaves, optional

Directions:

1. Preheat the oven to 425F.
2. Mix the sweet potatoes with oil, cayenne, thyme, salt and pepper.
3. Place sweet potato wedges or sliced on a baking sheet in single layer evenly. Bake for 40 minutes, until the sweet potatoes are tender inside and slightly brown on the outside.

Note:

• You can also saute the sliced sweet potatoes on medium-low heat till golden brown on the outside and tender on the inside.

Roasted Butternut Squash.

Butternut squash is a vegetable easy to prepare, delicious and packed with anti-inflammatory beta-carotene that is good for eyes.

Ingredients:

• 1 butternut squash
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Chopped herbs, such as parsley, sage or tarragon
• salt and black pepper to taste

Directions:

1. Preheat the oven to 425F. 
2. Peel the squash, scoop out the seeds. Chop into 1/2 inch dices. Toss with olive oil, maple syrup and herbs. Season with salt and pepper.
3. Spread the squash on a baking sheet and roast about 30 minutes until they are soft al the way through and golden brown on the outside.
4. Roast the seeds for 10 minutes until they are crunchy.

Caramelized Onions.

These caramelized onions can be used to turn everything they adorn into gastronomic wonder. They are low calories flavor bombs to replace high-fat mayonnaise and spread for burgers, sandwiches, omelettes, or grilled meat.

Ingredients:

• 2 red onions, diced or sliced
• 1 tablespoons of balsamic vinegar
• 1 tablespoon olive oil or butter
• 1/4 to 1/2 tsp of salt
• black pepper to taste

Directions:

1. Heat up olive oil or butter in a sauce pan over medium heat.
2. Add the onions and 1/4 tsp of salt. Cook and stir every few minutes until all onions turn from translucent to light brown. This will take about 20 to 30 minutes. 
3. Add the vinegar and black pepper. Stir to mix evenly. Cook another 3 to 5 minutes.
4. Serve on sandwiches or meat. Keep the rest in containers or jars with tight lid. Refrigerate for up to 10 days.

Notes:

• Make a bigger batch to save the time. They can be kept in an air-tight container in the refrigerator for up to 10 days.
• Cook slowly on medium-low heat will give you the best results and flavor. If you are pressed for time,  you can raise the heat to medium and cook for shorter time. 

Pickled Onions.

The sweet and sour vinegar based solution can take off the harsh and raw edge of onions and replace it with a lovely spicy bite. Use it in burgers, sandwiches, tacos, wraps, you name it.

Ingredients:

• One clean jar with tight lid
• 2 red onions
• 2/3 cup water
• 2/3 cup white wine vinegar or red wine vinegar
• 2 tablespoons sugar
• 1 tsp salt
• 2 bay leaves
• pinch of red pepper flakes

Directions:

1. Slice onions thinly and break up into thin rings.
2. Combine the water, vinegar, sugar, salt bay leaves and red pepper flakes. Heat up until it begins to simmer. Set aside to cool for 10 minutes.
3. Place the onions in a sealable jar and pour the brine over the onions.
4. The onions can be used immediately after 20 minutes of soaking. 
5. Keep them covered in the refrigerator for up to a week.

Note:

• Can use shallots and make pickled shallots.

Roasted Garlic.

If you have never considered garlic as another condiment, you should try this.

While raw garlic can be assertive, harsh and pungent, overcooked garlic can be acrid, bitter and off-putting. Roasted garlic slowly mellows its flavor and brings out the sweetness in garlic with a creamy texture. It becomes an inviting savory candy that can be used to spread on bread, fold into salad dressings and many side dishes, such as mashed potatoes.

You will need heads of garlic and olive oil.

Directions:

1. Preheat the oven to 325F.
2. Separate the garlic cloves and peel them. Place them in the center of a baking tin foil and drizzle with olive oil. Fold the foil and wrap up to make a pouch that encloses the garlic.
3. Place the tin foil pouch on a baking dish and bake for 35 to 40 minutes until the garlic is soft and creamy like warm butter.
4. Transfer to a jar or container with air-tight lid and store in the refrigerator for up to 2 weeks.
5. Use it on bread with Parmesan cheese. Use it to punch up dressings or sauces.

Pickled Jalapenos!

They are lighter on the sodium, they taste better and they only take minutes to prep. Once you start adding these to dips, eggs, sandwiches, and salads, you will be hooked.

Most of the heat of a chile is in the seed deposits (the white pith around the seeds) near the stem, and the ribs that hold the seeds. If you like the heat, you can cut all the way up to the stem. Otherwise, stop slicing about halfway through if you like it mild. Keep the other half for other cooking preparations in the freezer or refrigerator.

Ingredients: 

• 5 or 6 jalapenos, sliced thinly
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tsp salt

Directions: 

1. Combine the vinegar, water, sugar and salt in a saucepan and bring to simmer. Then turn the heat off and set it aside for 5 minutes to cool off.
2. Place the jalapeno slices in a clean, sterilized, sealable jar. Pour the cooked brine over the peppers. 
3. You can use them immediately after 20 minutes of curing and soaking.
4. Keep them in the air-tight jar and in the refrigerator, for up to 10 days.

Note:

• Capsaicin is a chemical compound found in varying amounts in chili peppers. When it comes in contact with your skin or mucous membranes it produces a burning sensation. The amount of capsaicin in a specific species of pepper is measured using the Scoville scale, which chemist Wilbur Scoville developed in 1912 to measure how much a pepper capsaicin oil extract needed to be diluted until its heat is just barely detectable. Pure capsaicin measures 16,000,000 on the Scoville scale.

A Simple Cole Slaw to Whip Up!

This is a quick side dish to prep for more vegetables in our daily diet. This crisp, tangy and refreshing slaw will surprise you because it has nothing to do with the aged, drenched, soupy, over-sweetened and over-mayo-dressed store-bought version.

Use it to top your sandwiches or as a side dish. Try this and you would not want to buy another commercial cole slaw ever again.

Ingredients (yield 4 servings): 

• 1/4 head green cabbage, thinly sliced
• 1/4 head red cabbage, thinly sliced
• 1 small carrots, thinly julienned
• 1 tablespoons olive oil
• 1 tablespoons Dijon mustard
• 1 tablespoon mayonnaise (easily homemade)
• 2 teaspoons of vinegar (red wine, white wine, rice vinegar or cider)
• 1 teaspoon of brown sugar
• salt and pepper to taste
• 1 teaspoon fennel seeds, optional
• Pickled Jalapenos, optional

Directions: 

1. Combine mustard, mayonnaise and vinegar and mix evenly. Slowly drizzle the oil and whisk in. Season with salt and pepper.
2. Combine the cabbages, carrots, fennel seeds, jalapenos and dressing in a large bowl. Toss to coat evenly. Adjust taste with salt and pepper.
3. Keep refrigerated if not ready to serve immediately. 

My Hummus!

This Middle-Eastern nutritious side dish, made of pureed chickpeas (or garbanzo beans), Tahini, garlic, and olive oil is becoming more and more popular. Use it for pita bread/chips, vegetable crudités, on your toasts to add a punch. Better yet, try it on our homemade muffins and this dynamite duo have the complete set of essential amino acids we need.

Ingredients: 

• 1 can of 16 oz chickpeas, rinsed and drained or cook your own beans
• 1 clove of garlic, chopped
• 1/4 cup olive oil
• 2 tablespoons of Tahini sesame paste
• 1/4 tsp ground cumin
• Juice of one lemon
• Kosher salt and pepper to taste

Directions:

1. Put the chickpeas, Tahini, garlic, cumin and lemon juice in a food processor. Pulse a few times and with the motor running, drizzle in the olive oil slowly until all is incorporated into a smooth paste. 
2. Season with salt and pepper and serve. 

Notes:

• Tahini is a sesame seeds paste that tastes like peanut butter. If you can't find it, substitute it with peanut butter.
• Sprinkle chopped scallions, chives or flat parsley to garnish if desired.
• Beans and wheat complement each other to complete the set of essential amino acids that human body requires. That is a good reason to love peanut butter on bread (smiley).

Pepperonata - Italian Fried Peppers!

This spicy, tangy and sweet bell pepper trifecta is beloved by Italians because it adds pop to pretty much anything it touches, including but not limited to pastas, salads, sandwiches and soups. It is wonderful with grilled chicken and roasted meat.

Use one each of red, yellow, and orange peppers but don't use green peppers as the dish is meant to showcase the natural sweetness in its red, yellow and orange counterparts.

Ingredients (yield 3 cups): 

• 3 bell peppers from each of red, yellow and orange ideally, sliced
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 tsp red pepper flakes
• Kosher salt and pepper to taste
• 2 sprigs of oregano or basil, optional

Directions:

1. Heat up the oil in a saute pan over medium-high heat. Add the garlic and cook 1 to 2 min to infuse the oil. Add the sliced bell peppers and toss.  Cook until they are softened and slightly blistered.
2. Add pepper flakes, oregano or basil, vinegar and cook for a minute. season with salt and pepper. 
3. Store tightly covered in the refrigerator for up to one week.

Notes:

• Add sliced onion and diced tomatoes, fresh or canned, if you like.
• In order to blister and toast the bell peppers, the pan and oil has to be screaming hot. This is a high heat saute cooking method.

My Guacamole!

To me, guacamole is at its best with a few fresh ingredients that are in season. The basic essentials are garlic, jalapeno, lemon or lime and avocado. You can adjust and add more on top of that.

Ingredients (yield 2 cups): 

• 2 ripe avocados, pitted and diced
• 2 cloves of garlic
• 1/2 cup minced red onion
• 1 tablespoons minced jalapeno
• juice of one lemon or lime
• pinch of cayenne
• kosher salt to taste
• Chopped fresh cilantro

Directions:

1. Smash the garlic against the cutting board with the side of a knife and remove the skin. Add a pinch of salt to the garlic and mince finely. Use the side of the knife to grind the paste finer into a paste, using the salt to act as an abrasive. (or use a pestle and mortar for the job). 
2. Transfer the paste to a bowl and add the onion, jalapeno, and avocado. Mash up the avocado but remain slightly chunky.
3. Stir in the lemon juice and cilantro. Season with salt and cayenne to taste.

Notes:

• Add freshly diced tomatoes or red bell peppers.
• Use it as filling to make Devil's Eggs.
• Use it with baked wonton wraps for appetizers.
• Use it for Bruschettas.
• Use it in quesadillas, wraps and sandwiches.

My Classic Pesto Sauce.

Store-bought pesto sauce can never taste as good as a homemade batch and it only takes 3 minutes to make it if you have a food processor.

Use it on pastas, sandwiches, or in soups and salad dressings.

Add enough oil so there is a thin layer of oil float on top of the sauce to keep it fresh and green, before you retire them to the refrigerator. The oil will keep the basil from oxidizing and darkening.

Ingredients: 

• 3 cups fresh basil leaves, coarsely torn
• 1/2 cup extra virgin olive oil
• 1/4 cup of grated Parmesan cheese
• 2 cloves garlic, chopped
• 2 tablespoons pin nuts or walnuts
• salt and black pepper to taste

Directions:

1. Put everything except the oil in a food processor and pulse until the basil is chopped.
2. With the motor running, slowly drizzle in the olive oil until all is incorporated to a pasty consistency.
3. Enjoy.

Homemade Teriyaki Sauce!

Teri-yaki (照り焼き) is a Japanese cooking process of grilling (yaki, 焼き) and glazing the meat with a soy based sauce to make it shiny and glistening (teri, 照り) .

The basic Japanese teriyaki sauce ratio is 2:1:1 -- 2 parts of soy sauce, 1 part of mirin and 1 part of sake -- when used in cooking process as a glaze or a flavoring sauce. When making it as a dipping sauce, use equal part (1-1-1) of soy sauce, mirin, sake; then add and adjust the sugar to your taste.

Remember, any sauce you are making, don't over-flavor it so it can stay general-purposed and useful in many preparations. You can always adjust and add more but you can not take out what is already in there.

The store-bought American version of teriyaki sauce is leaning toward the sweet end of the spectrum, if that is what you are familiar with. I suggest you use the basic proportions and adjust the sugar level. Don't over sweeten it. If you have one of those bottles, try adding more soy sauce and sake to it next time.

Ingredients:
Basic for cooking: 

• 1/4 cup soy sauce
• 2 tablespoons of mirin or replaced with 2 tablespoons of rice wine and 1 tsp sugar
• 2 tablespoons of sake or rice wine
• 2 to 3 teaspoons of brown sugar, adjust to your taste

Basic for dipping sauce:

• 2 tablespoons of soy sauce
• 2 tablespoons of mirin or replaced with 2 tablespoons of rice wine and 1 tsp sugar
• 2 tablespoons of sake or rice wine
• 2 to 3 teaspoons of brown sugar, adjust to your taste
• 1 1/2 teaspoons of cornstarch 
• 1 tablespoon water to mix with cornstarch

To punch it up:

• 1/4 tsp freshly grated ginger or 1/8 tsp ground ginger
• 1/4 tsp freshly minced garlic or 1/8 tsp garlic powder
• 1/4 tsp sesame oil
• 1/4 tsp toasted sesame seeds
• Replace sugar with maple syrup or honey
• Optional, add a touch of pineapple juice or vinegar

Directions:

1. To cook with it: Mix up and add it to stew browned fish or meat or brush on skewed meat.
2. To make dipping sauce: Mix up and bring to boil. Turn heat low and simmer until it thickens.

Notes:

• If you don't have mirin, for each 1 tablespoon of mirin, replace it with 1 tablespoon of sake or cooking wine and 1/2 teaspoons of sugar.
• To make it even better, you can use maple syrup or honey to replace sugar.
• Store-bought sauces use refined sugar while using honey or brown sugar will make the sauce taste rounder, balanced with a molasses note.

Homemade Butter! No Kidding!

You wonder who would bother to make their own butter. Well, it tastes better if you ask me. Also it is annoying to buy the whole block if all you need is just a little to go with your homemade white muffin or homemade whole-grain muffin. Or maybe you want to see if I am kidding you.

By the way, if you make your own Crème fraiche, you will have that heavy cream sitting around. Here is another way to use it besides whipping it up with sugar.

Ingredients:

• Very cold heavy cream (about 36-40% butterfat)
• A small, clean and sterilized jar

Directions:

1. Pour the cold heavy cream into the sterilized jar to about half way full.
2. Shake it like a mad man for 20 minutes. This can be done very quickly in a food processor as well.
3. The milk fat will solidify into a lump and separate from the whey.
4. Drain out the whey and keep the butter frozen or refrigerated. 

Notes:

• It is much easier and faster to do this in a food processor but, hey, this special recipe is for our uncluttered, simple life members.
• By the way, you can do this trick to impress someone, I hope.
• You can add herbs and spices into the heavy cream and shake out a flavored butter. 
• You can keep the leftover whey for baking recipes that call for buttermilk.

Homemade Crème Fraiche!

Ingredients: 

• 1 cups heavy whipping cream (at least 36-40% milk fat.)
• 1 1/2 tablespoons cultured buttermilk (real buttermilk with a live culture in it.)

Directions:

1. Clean a jar thoroughly and sterilize it in boiling water for 10 min. Let it dry completely before using. 
2. Pour the heavy cream into the clean jar and add the buttermilk.
3. Mix together and cover with cheesecloth (I use twine to tie it up), a coffee filter or something breathable.
4. Leave it at a warm spot (about 70°F - 75°F) for 24 hours until thickened.
5. Keep refrigerated for 24 hours before using. It lasts about a week or two.

Notes:

• You can slightly warm the cream up first before mixing in the buttermilk to speed up the process. Basically the warmer it is, the faster the reaction is. 
• Unlike sour cream, the cream won't curdle and break when cooked.
• It's tart and tangy with a deeper flavor and a nutty note, better than sour cream.

My Whole-Grain English Muffins - Still No-knead.

Ingredients: 

• 1 cup all-purpose flour
• ½ cup rye flour
• ¼ cup whole-wheat flour
• ¼ cup spelt flour
• ½ cup plain yogurt
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ tablespoon honey
• 2 teaspoons/7 grams/0.25 oz active dry yeast (1 packet)
• 1 ½ teaspoon kosher salt
• ½ teaspoon sugar
• ½ teaspoon/4 grams baking soda
•  Coarse cornmeal

Directions:

1. Dissolve yeast and ½ teaspoon sugar in 1/3 cup warm water (100°F - 110°F) and wait for 15 minutes to proof the yeast. It should become bubbly.
2. Melt 2 tablespoons butte. Add in yogurt, milk, honey, salt and the yeast mixture.
3. Add flours and baking soda to wet ingredients in step#2, and mix until well combined. Cover the bowl and let it rest in a warm spot for 1 to 1 1/2 hours until doubled in size. 
4. Preheat oven to 350°F degrees. Lightly dust a lined baking sheet with cornmeal. 
5. Place a large skillet over medium heat and melt 1 tablespoon butter. 
6. Using a large ice cream scoop or 1/2 cup measuring cup, 
7. Drop about 1/2 cup batter into skillet to form round muffins about 4 inches in diameter. Cover with lid and cook 3 to 5 minutes on each side until golden brown. The second side may take shorter time, about 2 to 4 minutes.
8. Transfer muffins on prepared baking sheet and bake at 375°F degrees for 6 to 7 minutes.
9. Split the muffins with a fork and toast to serve.

Notes:

• More about muffin making!
• This is a very wet dough just as the other recipe. The consistency is more like a batter. Use a spoon or an ice cream scoop to drop the batter in hot pan. 
• Texture of this recipe will be more like a buttermilk biscuit.

Three Easy Savory Appetizers!

1. Teriyaki Shrimps or Scallops
    Ingredients: 

• 6 large prawn (size 15-20 in one pound) or 6 large sea scallops
• 4 slices of bacon strips
• 3 tablespoons of teriyaki sauce

    Directions:

1. Cover and marinade the shrimp or scallops for 30 minutes in the refrigerator.
2. Preheat the broiler to 450°F.
3. Cut each bacon strip into halves and wrap each shrimp or scallop with half strip. Stretch the thin bacon to cover the sides without overlapping so it can crisp up in the broiler. Use a toothpick to pin through and secure the bacon onto the shrimp. 
4. Brush a little teriyaki sauce on the surface and place the skewer about 6-inch beneath the broiler. Broil for 10 to 12 minutes until the bacon is fully cooked.

2. Nachos Chips

    Ingredients:

• Tortilla corn chips
• 1 cup cooked beans, drained or use canned beans
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded (Homemade recipe)
• 1/2 red onion, diced
• 1/2 cup plain yogurt or sour cream
• 1/4 cup chopped cilanro
• 1/4 cup diced avocado
• 1/4 cup diced red bell pepper
• Salsa
• Pickled Jalapenos
• Juice of 2 limes

    Directions:

1. Preheat the oven to 425°F. 
2. Arrange the chips in a single layer in a baking dish. Spoon the beans evenly over the chips and top with cheese, chicken and onions.
3. Bake for 15 to 20 minutes until the cheese bubbles and melts. Remove from the oven to cool.
4. Combine the lime juice, yogurt or sour cram, and cilantro. Spoon over the nachos. Top with avocado, red bell pepper, salsa and jalapenos. Serve immediately.

3. Bruschetta with Basil and Tomato 

    Ingredients:

• Baguette, cut on the diagonal bias into 1/2 inch slices
• One large beef-stock tomato, seeded and chopped
• 2 cloves of garlic, finely minced
• 1/4 cup chopped fresh basil
• 1/2 cup ricotta cheese or creme fraiche, optional
• 1 tablespoon olive oil
• Sea salt and pepper to taste

    Directions:

1. Preheat the oven to 450°F. Toast baguette slices on a baking sheet until light brown but soft in the center.
2. Mix tomatoes, garlic, basil and olive oil. Season to taste with salt and pepper.
3. Place toasted bread on platter and slather with cheese generously. Then top with tomato mixtures and serve immediately.

Three Easy Appetizers Using Wonton Wraps!

1. Artichoke Dip in Wonton Chips

    Ingredients:

• Artichoke Dip
• Wonton wraps to make holders or baskets

    Directions:

1. Preheat the oven to 375°F. Spray a mini-muffin pan with cooking spray. 
2. Lightly brush oil on each wonton wrap with a finger and press the wontons into each mini-muffin mold to make cups. Pressing the sides to open up the basket.
3. Bake for about 8 minutes or until lightly golden. Let them cool to crisp up. 
4. You can make these cups one day ahead and cover to set aside at room temperature.
5. Fill in the artichoke dip, scramble eggs, smoked salmon and cream, fruits and yogurt, or any thing you like, from sweet to savory. 

2. Spiced Wonton Chips 

    Ingredients:

• 10 wonton wraps
• 1/2 tablespoon vegetable oil and cooking spray
• 1/2 tablespoon dark brown sugar
• 2 teaspoons black or white sesame seeds
• 2 teaspoons Chinese five-spice powder 
• 1/2 teaspoon cayenne pepper
• pinch of salt

    Directions:

1. Preheat the oven to 375°F. Cut each wrap in half.
2. Mix the brown sugar, sesame seeds, salt, five-spice powder and cayenne together.  Brush the wonton wrappers with the vegetable oil or spray with cooking oil. 
3. Sprinkle the wonton wraps with the spice mixture on both sides.  
4. Place the wraps evenly on a baking sheet in single layer and coated with cooking spray.  Bake until golden, about 8-10 minutes.  Let cool until crisp.
5. Serve it with the artichoke dip or any bean dips.

3.  Sausage Wonton Cups 

    Ingredients (yielding 8 servings):

• One Italian sausage or any sausage, cooked and diced, or use ham, bacon
• 1 green onions, chopped
• 8 wonton wrappers
• 2 tablespoons sour cream or plain yogurt
• 2 teaspoons olive oil
• 1/4 cup (1 ounces) shredded pepper Jack cheese

    Directions

1. In a small skillet, cook sausage over medium heat until done; drain and dice up. Stir in green onions; set aside.
2. Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350°F for 6-7 minutes or until golden brown.
3. Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. 
4. Top with sour cream or plain yogurt. Sprinkle with chopped green onions. Serve immediately. 

Notes:

• Wonton wraps are generally thinner than dumpling and pot sticker wraps. They crisp up better when baked. They are very versatile for making finger appetizers. 
• You can find wonton wraps in any Asian market. They come in two styles and either will do :
• Shanghai style wonton wraps are square, whiter as there is no egg in the dough.
• Hong-Kong style wonton wraps are round and yellowish as the dough contains egg.

Wonton Wrap, Hong Kong style (left) vs Shanghai style (right), and serving with smoked salmon

Artichoke Dip.

Ingredients (yield 5-6 servings): 

• Whole wheat ortilla or pita bread, cut into wedges to make chips
• One 12-oz jar of artichoke hearts in water, drained and chopped
• One box of chopped frozen spinach, thawed
• 4 to 6 frozen or roasted green chiles, rinsed, drained and chopped (adjust to your liking of heat)
• One small onion, finely chopped
• Two cloves of garlic, finely chopped
• 2 tablespoons of mayonnaise (homemade recipe)
• 2 tablespoons of creme fraiche or whipped cream cheese
• 1/2 tablespoon oil or butter
• Juice from one lemon
• Salt and pepper to taste

Directions:

1. Spread bread wedges on two baking sheets and bake at 400°F for 5 to 6 minutes until crisp.
2. Heat up the oil in a skillet or saute pan over medium heat. Add the onion and garlic to cook for 3-4 minutes until softened. Add the artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice. Cook and stir constantly for 5 minutes until hot. 
3. Season with salt and pepper. Serve with tortilla wedges, chips, pita bread, toasted baguette, breadsticks, you name it and dip in!

Notes:

• Use the dip for toasted artisan bread, vegetable sticks.
• Use the dip to make sandwiches.

Homemade Mustard!

Ingredients (yield 1 cup about 250g):

• 1/3 cup (55g) mustard seeds
• 1/3 cup (80ml) white wine vinegar
• 1/3 cup (80ml) dry white wine (or water)
• 1 tablespoon caster sugar or turbinado sugar 
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• big pinch of cayenne
• 2-4 tablespoons warm water, if necessary
• optional: 1-3 teaspoons prepared horseradish, to taste

Directions:

1. Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.

To store: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.

A Modern English Muffin -- Easier, Faster, Simpler, No-knead and No-oven!

Hey, there, when you are tired of the sandwich bread, why not try my version of homemade English Muffin. The good thing about homemade is that you know and you control what's in it for you.

Remember, good flavor in food takes time and it is certainly very true in bread-making. Luckily, when I say it takes time, I don't mean that you have to hang over it with lots of attention. Just be patient and let the nature take its course to work its miracle. This recipe is basically mix, wait, shape and pan-fry, so it's perfect for busy people with one-pot! However, it is a difficult wet dough with high water to flour ratio to challenge your dough making IQ.

In order to develop the right texture and taste, you need a two-step sponge-dough bread-making process. I'll explain more about this another time, if you are interested.

Ingredients (yield 4 servings):

For sponge or starter (step.1):

• 1/2 cup whole wheat flour or spelt flour
• 1/2 cup warm water or milk (about 110°F)
• 1 1/2 teaspoons of active dry yeast or 1 1/4 teaspoons of instant yeast (about half a package of yeast) 
• 1/8 teaspoon sugar, optional

For the rest of dough (step.2):

• 1/2 tablespoon olive oil
• 1 teaspoon salt
• 1 egg white
• 1 1/2 cups bread flour (or Italian 00 flour or French T55 flour)
• 1/4 cup warm water or milk (about 110°F)
• 1/8 teaspoon baking powder, optional
• 3 tablespoons of vegetable oil for cooking or use clarified butter (Homemade clarified butter and why)

Directions: 

Sponge

1. To make a sponge in step #1, dissolve the yeast, sugar in 1/4 cup of warm water and wait 15-20 minutes to see if it bubbles. This is to proof and test the yeast so we know it is activated and alive. 
2. Add 1/2 cup of flour, another 1/4 cup of water to the bubbly yeast water and stir with a spatula to make a thick, pudding-like mixture.
3. You can proceed to the rest of the steps. However, for better flavor and texture, cover the bowl and let the sponge sit on the counter for 2 hours at room temperature.  
4. Mix the rest of the dough ingredients into the bubbly sponge mixture. Mix it into a sticky ball.
5. Cover and put it at a draft-free, warm spot (ideally 70°F-80°F) for about 2 hours to double in size. It should be very bubbly after 2 hours. Use a rubber spatula to scrape everything down. It is an extremely sticky and wet dough. 
6. Put the dough in a greased plastic bag and knead it for 1 to 2 minutes to shape it into a ball. Transfer the dough to a greased cutting board and cut it into 4-6 portions with a greased knife or bench scraper.

7. Roll each portion with your palm in circular motions and form each portion into a seamless ball of dough. Curl the fingers to keep the dough under your palm like holding a computer mouse, and keep rolling the greased dough between the thumb and the other fingers, while moving your hand in circles, until the dough is smooth and seamless. 
8. Line a baking sheet and sprinkle coarse cornmeal generously.
9. Press the dough gently to flatten it and place each dough on the lined baking sheet. Coat each dough evenly with the cornmeal. 
10. Cover with a towel and let it rise 1 hour to 1 1/2 hours to double in size. This is the second proof and also final proof after shaping. 
11. Heat up oil in heavy bottom pan on medium heat and carefully transfer the dough to the pan without deflating it too much. Cook each side for about 6 to 8 minutes until golden brown and cooked through. (Or cook 5 minutes on each side and finish by baking them in 350°F preheated oven for 6 to 7 minutes.)

12. Let them cool completely on a cooling rack before slicing them open. 
13. Tear it open with a fork, toast it and enjoy your homemade, airy, bubbly muffins. 

Note: 

About Yeast:

One package of yeast is 0.25 ounce (7 grams) and is about 2 1/4 teaspoon.
Yeast is happiest at around 75°F to 80°F.
To activate the yeast, use 110°F warm water. It should feel like lukewarm bath water to the touch. If it is too cold, the yeast won't wake up. If it is too hot, the yeast will be killed. Dip your finger in the water and the finger should feel comfortable in it for as long as you please. If it feels hot to you, it is too hot for the yeast to survive.
If you use instant yeast, use 1 1/4 tsp instant yeast to replace 1 1/2 tsp active dry yeast. The conversion ratio between active dry yeast vs instant dry yeast is around 4:3 to 5:4. That is, reduce the amount of instant yeast by 20% to 25% to replace active dry yeast and you can expect the dough to rise at about the same rate.
If you don't use the yeasts very often, keep them in air-tight bags or containers in the freezer. They can last for years (about one year for instant yeast).
The common types of yeast you can buy in most grocery stores are active dry yeast and instant yeast. Bread machine yeast is the same as instant yeast. Rapid Rise or Quick Rise yeast is instant yeast milled finer with additional enzymes to make the dough rise faster.
Active dry yeast is a living organism that is dried at higher temperature, which kills more of the exterior yeast cells and creates a thicker out layer for water to get through. It is dormant with a larger granular consistency and it requires an initial activation in warm water (about 110°F), whereas instant yeast is dried at more gentle temperatures and milled finer so it can be added directly to the dry ingredient and become activated as soon as it's in contact with liquid.
The upside of having a thick skin? Active dry yeast has the longest shelf life. They can last for years in sealed container in the freezer.

About Proofing Dough:

The longer you allow a bread dough to rise, the more flavor and chewy texture (because of gluten) the bread can develop. 
The warmer it is, the quicker the dough will rise.
In general the more yeast you use, the quicker it will rise. However, if you put too much yeast, the dough could rise too fast.
If you are rising and developing the dough slowly, say, from overnight up to days, you need to reduce the amount of yeast and keep it cool in the refrigerator. There is a peak time when the dough rise to a point where it has to be baked. If it passes the point, the bread will become too dry (too much CO2), have a heavy yeasty off-flavor (like a bad beer due to too much alcohol) and can even taste sour in a bad way (no, not like sourdough). In the worst case scenario, the bread simply collapses during baking because the over-stretched bubbles break down the gluten in the bread that can't support them. 

About Texture:

• I use bread/strong flour with high protein content to yield the structure and texture I like. If you cannot find bread/strong flour, feel free to use all-purpose (AP) flour. The whole wheat flour or spelt flour is there to add a touch of nutty flavor. If you like, replace up to half amount of flour with whole wheat flour. 
• Bread flour is 高筋麵粉 in Chinese, 強力粉 in Japanese.
• The dough has a high ratio of water to flour in order to have big bubbles or holes in the crumb (the inside of a bread). It is supposed to be tacky and sticky so don't be annoyed and keep adding flour. Keep a small bowl of oil when you handle the soft ball of dough. 
• You can also flour your hand and the working surface when working the dough but people tend to end up adding too much flour and ruin the ratio, yielding a tough dough and a bread crumb that is way too dense. Do the most mixing with spatula and shape at the last stage for 1 to 2 minutes.
• The texture should be light, with big bubbles all across while with a toothy bite, just like pizza crusts.

Huevos Rancheros.

This is a substantial and satisfying breakfast with intense flavors and balanced nutritions that can really give you a boost for the day.

Ingredients (yield 2 servings):

• 2 large eggs
• 2 corn tortillas
• 1/3 cup of cooked beans or 1/4 cup of drained canned beans
• 1/2 cup of diced tomatoes (or use from a can of diced tomatoes)
• 1/2 cup diced avocado
• 1/2 onion, diced
• 1 clove of garlic, chopped
• 3 tablespoons of chopped fresh cilantro
• 1 tablespoon of chopped jalapeno pepper or canned chiles, such as Chipotle
• 1 tablespoon canola oil for cooking
• juice of 1 lime
• salt an black pepper to taste
• pinch of cayenne
• pinch of ground cumin

Directions:

1. Combine 1/4 cup diced tomatoes, onion, garlic, jalapeno, cilantro and half of lime juice in a food processor and pulse until blended but slightly chunky. Add cumin, cayenne, salt and pepper to season. This is the salsa.
2. Mix the beans and the rest of lime juice. Add 1 tablespoon of water and mash up the beans with fork or spoon. Season with salt and pepper. 
3. Heat up a saute pan with 1 tablespoon canola oil over medium heat and cook a sunny-side up fried egg.
4. Toast 2 corn tortillas lightly.
5. Spread the beans over the toasted tortillas. Top with eggs and tomato salsa made in step #1. Sprinkle diced tomatoes, avocados, more cilantros to serve.

Notes:

• Canned Chipotles are soaked jalapenos soaked in adobo sauce, which is a spicy, vinegary tomato sauce. It can add a lot of flavors with a Mexican passport. You can puree the whole can in the blender and use a few spoonfuls to spice up salsas, marinades, and soups. 
• The capsaicin in chile peppers can boost metabolism.