Basil Dressing.

Ingredients (yield 1/2 cup):

• 2 Tbsp cider vinegar
• 2 Tbsp apple or orange juice
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 2 Tbsp fresh basil, chopped
• 1/2 tsp salt
• 100 grams Silken Tofu

Directions:

1. Place all ingredients in a blender or food processor and blend until smooth.
2. Cover and refrigerate. Use within one week.

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.

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).

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.

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

Ratatouille.

This is a simple vegetable stew dish and the flavor starts from saute-ing some onions to caramelize them and also to take off the edge of its harsh, sulfurous quality in the taste.

Ingredients (yield 2 servings):

• 2 tablespoons light olive oil
• 1/4 cup of onion, diced into quarter-inch pieces
• 1/4 cup of eggplant, diced
• 1 teaspoon of tomato paste
• 1/4 cup of tomato concasse
• 1 tablespoon of garlic, chopped coarsely
• 1/4 cup for each of red, yellow, and green peppers
• 1/4 cup of zucchini, diced
• 1 tablespoon for each of freshly chopped thyme, parsley, oregano
• 1 to 2 cups of chicken or vegetable stock
• salt and ground black pepper to taste
• 1 teaspoon extra virgin olive oil for finishing touch
• toasted baguette or brown rice (optional)

Directions:

1. Heat up the pan on medium high and saute some onions with olive oil until it's softened and browned on the edges. 

2. Add the diced eggplants and saute for a while. eggplants need to be fully cooked in order to taste good. They are also very "thirsty" like a sponge and tend to absorb a lot of oil. Add more oil as you go if you observe the pan dries up too quickly.
3. Add garlic and tomato paste to the bottom of the pan and saute it until it changes from a very bright red color to brick-like red. This will add the color and flavor to the dish. Make sure it doesn't burn. When it dries up and start to stick to the pan, that's when you need to dump in the tomato concasse or diced tomatoes. Turn the heat to medium and add diced bell peppers, zucchini. Stir up for 2 minutes.
4. Add the stock just to cover all the ingredients and let it stew on medium low heat. Add chopped herbs. Put the lid on and turn the heat down to low. Simmer for 20 minutes. Season with salt and pepper. Cook till the vegetables are very tender.  
5. Serve with a dash of extra virgin olive oil and a toasted baguette. There you go a nice light lunch.

Note:

• Add cooked beans, grains for a more sustainable vegetarian meal.
• Add green beans, peas, corns, carrots, or even tofu, whatever you have.
• Add diced chicken breasts (my homemade ready-to-go chicken breasts recipe) or leftover sandwich ham, turkey, if you are not a vegetarian.

Minestrone Soup!

When you have leftover vegetables in the refrigerator, the best way to get rid of them is to make a soup. Make sure you cut up the vegetables that can be easily scooped up with the spoon so you don't have to reach for your fork.

You can boil the tomato lightly, peel and seed to make a tomato concasse if you are serving this for guests and you want the presentation to look more appealing without the tomato skins and seeds floating around. Certainly you can use canned diced tomato to save time.

Ingredients (yield 2 - 3 servings):

• 1 tablespoon olive oil
• 1 large tomato, sliced
• 1 clove of garlic, chopped
• 1 zucchini, diced
• 1 cup cut Swiss chard, (or thinly sliced)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup button mushroom, diced
• 1/2 cup cooked beans
• 1/4 cup green beans, cut into inch-long pieces
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 1/2 tsp salt and 1/2 teaspoon ground black pepper to taste
• 2 cups of water or stock
• parmesan cheese

Directions:

1. Heat a pan and add olive oil. Add onions, carrots and saute for 3 minutes until they browns. Add garlic to saute for 1 minute. Add the mushroom and cook for 1 minute.
2. Add tomato and cook for 2 minutes until they soften. Add zucchini and water or stock. Bring to boil on high.
3. Add half of chopped parsley, half of basil, and Swiss chard.
4. Next you will add cooked beans. You don't add them at the beginning because they are already tender and you want them to remain a little crunchy. Adding them too soon will overcook them and make them mushy. 
5. When it boils again, turn the heat off and add salt, pepper to taste.
6. Serve with parmesan cheese, the rest of chopped parsley and basil.

Note: 

• I often add cooked pasta, brown rice or cooked beans to make it into a meal. Add these before you add the cooked green beans.
• You can also serve it with toasted rustic bread or baguette slices. 
• Feel free to throw in celery, corns, potato or peas. 

Fried Onion Two Ways!

Since I posted the Homemade Fried Shallots recipe, it's only natural that I should give you the fried onion counterpart version.

You can get store-bought Fried Onions, under the brand "French's Crispy Fried Onion" by Durkee, which was acquired by French's (a food manufacturer that also sells mustard, ketchup, a line of mayonnaise and Worcestershire sauce).

Remember, the "Fried Onions" (or sometimes "Fried Red Onions") that you found in Asian markets are not fried onions. They are fried shallots.

These are supposed to be fried until crispy and used as topping garnish (or garniture to be exact) and not the same as the onion rings as in an appetizer or side dish.

Ingredients (yield 5 cups):

• 2 large onions, sliced into thin rings
• 1 cup all-purpose flour
• 1 cup Panko bread crumbs
• 1-2 teaspoon kosher salt, or to taste

Only for option #1, oven fried:

• Olive oil cooking spray

Only for option #2, deep fried:

• 2 cups milk
• more oil (for frying)
• salt

Directions 
Option #1 (oven-fried):

Preheat oven to 450F.

1. Preheat the oven to 425F.
2. Line a baking sheet with aluminum foil and grease with cooking spray. Set aside.
3. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
4. Place the onion slices on the lined baking sheet in one single layer and spray with cooking oil generously.
5. Bake for 20 minutes until golden brown. Take them out half-way through to flip and turn to the other side.
6. Remove from oven and let them sit for 5 minutes, or until ready to use.

Option #2 (deep-fried):

1. Firstly, soak onion slices in milk for 5 minutes. Drain
2. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
3. Heat up the oil on medium heat and add the sliced onions. Stir to keep them separate and fry evenly. 
4. Turn the heat to medium-low and fry them until they turn pinkish and then golden brown.
5. Remove the onions from oil and drain. Spread them on paper towel to further remove the excess oil. Season with more salt if desired.
6. Let them sit 5 - 10 minutes to dry up and become crispy.
7. Store them in an air tight container. They should be used in a few days.

Homemade Mayonnaise - Cheaper and More Delicious!

The good thing about making your mayo is that you could use good high quality olive oil that is good for your health.

Ingredients (yield about 2 cups): 

• 1 cup olive oil
• 1/2 cup vegetable oil 
• 2 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice from half of a lemon
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon sugar
• pinch of black pepper

Directions:

1. Dump the egg yolks into a tall container, a mason jar, or the beaker that comes with the stick blender (immersion hand blender). Add lemon juice, white wine vinegar, salt, sugar, Dijon mustard into egg yolk. Top with a cup of olive oil and 1/2 cup vegetable oil. Let it settle for 10 second.
2. Stick the hand blender to the very bottom of the container or beaker. Start very gentle and slow and just pulse 5 second to begin with. Pulse slowly at 5 second intervals until you see the white thick cloudy emulsion starts to form from the bottom after the first 10 to 20 seconds. Then move the blender around to whip the whole thing into thick mayo.
3. Just a few second and voila! There you have your homemade mayonnaise.

Note:

• This recipe is on the tangy side. If you like a sweeter mayo, reduce the wine vinegar to 2 teaspoons. 
• You can also make it in the food processor following the same drill.