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.

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).

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.

Chocolate Mochi!

Ingredients (yield 8-10 servings):

• 115g glutinous rice or sweet rice flour (about 1 1/2 cup)
• 1 cup water and 1/3 cup 
• 2/3 cup sugar
• 1 tablespoon cocoa powder
• 1/4 cup cocoa powder or cornstarch for dusting
• pinch of salt

Directions:

1. Mix sugar, cocoa powder and 1/3 cup of water in a saucepan. Heat up to dissolve sugar. 
2. Mix sweet rice flour with 1 cup of water until smooth. Cover and microwave 1 1/2 minute on high. Remove from oven and mix until. Cover and microwave another 1 minute on high. 
3. Remove cooked rice flour dough from oven. It should be cooked and translucent. If not, return to oven and cook another 30 seconds.
4. Add cocoa syrup mixture to cooked dough while it's still hot. Mix until they mix evenly and smooth. 
5. Spread out the dough into a greased pan. Let it cool and it will firm up. Dust top with cocoa powder and transfer to a cutting board. cut into 8 to 10 pieces.
6. Use plastic wrap to help kneading it into a round disc shape. 
7. Dust with more cocoa powder or cornstarch and serve. 

Note: 

• To make this as a wrapper like my other post (Adzuki Bean Paste and Strawberry Mochi), reduce the water to 3/4 cup to make the consistency firmer so it can hold up better around the fillings.
• The fillings can be ice cream, frozen Greek yogurt, diced soft fruits, lotus seed paste, sesame seed paste, chocolate ganache (or so-called chocolate paste), or other nut paste, you name it.
• If you use ice cream or frozen Greek yogurt as fillings, make sure to freeze it for 30 min before serving.

Cucumber Tea Sandwiches.

These make a nice hors d'oeuvre as well as light snack or lunch on a hot day.

Ingredients (yield 4 dozens): 

• 24 thin slices whole wheat sandwich bread
• 1 cup arugula or watercress or both, rinsed, drained
• one cucumber, peeled and thinly sliced
• 1/2 cup olive oil mayonnaise or homemade mayonnaise (Try my Homemade Mayonnaise or my Herb Mayonnaise)
• 1/4 cup finely chopped fresh flat-leaf parsley or roasted seaweed.
• 1/4 teaspoon of sea salt 
• ground black pepper to season

Directions:

1. Rinse arugula or watercress and drain. Remove the tough stems.
2. Season the cucumber slices with salt and pepper and toss to coat evenly.
3. Spread a layer of mayonnaise on one side of each sandwich bread and arrange the cucumber slices in one even layer on two-thirds of the bread. Place the arugula or watercress on top of the cucumbers. 
4. Beginning from the side with cucumbers and roll up. Seal with mayonnaise and use toothpick to hold the roll. Or wrap with plastic wrapper and tighten on both ends. Let it set in the refrigerator for 20 min before slicing at an angle.
5. Spread a small amount of mayonnaise along the cut side and dip the edges of that side into the chopped parsley or seaweed.
6. Transfer to a platter. Serve immediately or cover tightly with plastic wrap and refrigerate until ready to serve. Finish in 1 hour for best flavor.

Note:

Sandwich variations for appetizers: 

• Bacon, Lettuce and Tomato (BLT) with avocado and watercress (or arugula).
• Salami, butter and aged Gouda.
• Smoked salmon, cucumbers and plain Greek yogurt (or creme fraiche, or cream cheese).
• Fresh goat cheese with sun-dried tomatos and arugula.
• Grilled zucchini, fresh mozzarella cheese and balsamic vinaigrette.
• Smoked turkey or chicken breast with curried mayonnaise on walnut raisin bread.

Strawberry and Adzuki Bean Mochi.

Ingredients (yield 12-15 servings):

• ¾ cup shiratamako* (100 g) or Mochiko* (115 g) (sweet rice or glutinous rice flour)
• ¾ cup water (about 180 ml)
• 3 tablespoon sugar (40 g, necessary to keep the starch from hardening)
• 1 teaspoon vegetable oil or coconut oil
• 20g of canned red bean (adzuki bean) paste or homemade red bean paste
• two strawberries, diced to bite size
• some corn starch for powdering, about 1/3 to 1/2 cup

Directions:

1. Combine glutinous rice flour with water, sugar, oil, and mix well. Cover the bowl and microwave on high (1200W) for 1 minute. Remove from oven and stir well. Repeat and cover to microwave on high for another minute. Take out and stir again. Cover and microwave lastly for about 30 second. The flour should be cooked and the mixture should turn translucent.
2. Dust the working surface well with corn starch and roll out the rice dough. Cut into 3 to 4 pieces. Roll each piece into small ball. Press to flatten it into disk-shape.
3. To make it easier, you can put a plastic wrap on a plate. Then place the flat skin on the wrap.
4. Put some red bean paste and 2-3 pieces of strawberry dices in the center of the mochi skin. Wrap up with the plastic wrap film.  
   

Note: 

1. Add 1 tablespoon of cocoa powder and one more tablespoon of sugar into the mochiko (sweet rice flour) to make a chocolate flavor skin.

2. You can steam the rice flour mixture for 15 min on cheese clothes. Stir halfway through (about 7-8 min after steaming).

3. You can skip the strawberries if it's out of season.

4. You can put frozen Greek yogurt or ice cream as filling. Freeze 30 min to firm up after wrapping and before serving.