Granola Bar Variations!

Chewy Trail Mix:

• Rolled whole grain mix (hard red wheat, oats, rye, triticale, barley)
• Rosted salted almonds
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses
• Soy protein isolate, whey protein isolate
• Oat fiber
• Evaporated cane juice crystals, 
• Soy grits, corn flour
• Chicory root fiber
• Raisins, dried cranberries
• Sunflower seeds
• Evaporated cane juice syrup
• Vegetable glycerin, canola oil, sunflower oil, safflower oil
• Corn flour, rice starch, buckwheat flour, 
• Sesame flour, peanut flour
• Sea salt, soy lecithin

Chocolate Bar:

• Grain mix (wheat, oats, rye, triticale, barley)
• Soy protein crisps (soy flour, Tapioca starch, soy fiber
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses, invert cane syrup
• Roasted almonds
• Chocolate chips, chocolate liquor, cocoa butter, vanilla bean, soy lecithin
• Acacia gum
• Chia seeds
• skim milk, rosemary extract
• Xanthan gum

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.

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.

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

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 Fried Shallots!

In Southeast Asia, they are used in sauces, soups, salads, meatballs, stews and as a garnish for their aroma, flavor and crunchy texture.

You can sprinkle them on burgers, casseroles, chickens, chops, fish, meat, baked potatoes, hot dogs, scrambled eggs, frittata or even a tuna tartare for extra complexity.

The trick is to start the frying process in cold oil and cook them slowly.

The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks.

Ingredients:

• 1 cups thinly sliced shallots (about 2 large shallots)
• 1 cups canola oil

Directions:

Option 1:

1. In a small saucepan, add oil, shallots and place the pan over medium heat. 
2. Cook gently, stirring occasionally, for about 12-15 minutes (turn down the heat if they seem to be coloring too quickly), until they gradually become golden. 
3. They will continue to cook and darken out of the hot oil, so you should strain them when they are a few shades lighter than the perfect color or doneness.
4. Place a sieve over a bowl and drain the fried shallots. Transfer the shallots to a paper towel-lined plate to further remove the excess oil. 
5. Put them in an airtight container to store for 1 day.

Option 2 (if you make more batches and have a deep-fry thermometer):

1. In a small saucepan, add oil, shallots and place pot over medium heat. 
2. Cook gently, stirring occasionally, for about 10 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become golden. 
3. The oil should register around 275°F on a deep-fry thermometer. 
4. Drain the fried shallots when they turn golden. Transfer the shallots to a paper towel-lined plate to drain and remove the excess oil further.
5. To make them extra crunchy, increase the heat to high. When the oil registers 325°F on the deep-fry thermometer, add the once fried shallots and cook just 1-2 seconds until they are crispy and well-browned, watching carefully so the shallots don't burn. Remove shallots with the wire sieve to stop the cooking, and transfer them to a paper towel-lined plate to drain. 
6. Use them within a day.

Creamy Black Sesame Seed Hot Cereal! Three Ways!

It's a traditional Chinese hot cereal (or porridge) made of rice and roasted black sesame seeds, that can be spotted on a dim sum (點心) menu. If you need something warm in the morning other than coffee, this is a great choice especially if you use whole grains. Prepare it the night before and put in the refrigerator. Heat up in the microwave in the morning, dump it into the thermo and off you go.

Ingredients (yield one servings): 
Option 1:

• 1/4 to 1/3 cups of ground black sesame seeds
• 3/4 cups of water 
• 2 teaspoons of uncooked short grain white rice
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Option 2:

• 1/4 to 1/3 cups of ground black sesame seeds
• 1/2 cups of water 
• 30 grams (about 1/3 to 1/2 cup, loosely unpacked) of steamed short grain white rice
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Option 3:

• 25 grams of roasted black sesame seeds
• 3/4 cups of water 
• 8 grams of rice flour (about 1 plus teaspoons)
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Directions:
I use option#1 but I list the proportions in option#2 and #3, depending on what you can find in your pantry or neighborhood markets.

Option 1:

1. Rinse the raw rice and place that with water in a small sauce pan. Cook it for 20 min. When it's done, let it sit for 30 - 60 min and it will thicken up further.
2. Combine ground black sesame seed meal and rice porridge. Transfer the mixture to blender or food processor. Pulse 10 second for three to four rounds. It should be pretty smooth.
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 1-2 minutes. Check the doneness. Repeat to cook at 30 second intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Option 2:

1. Mix the cooked rice with water and cook for 20 min. Let it sit for 20-30 min to cool down and thicken up.
2. Combine ground black sesame seed meal and rice porridge. Transfer the mixture to blender or food processor. Pulse 10 second for three to four rounds. It should be pretty smooth.
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 1-2 minutes. Check the doneness. Repeat to cook at 30 second intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Option 3:

1. If you use whole black sesame seeds, grind them in coffee grinder for the best result. Or add the water and pulse in a blender. You can use ground black sesame seed meal as above and make it even easier.
2. Mix the rice flour with black sesame seed water mixture evenly. 
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 2 minutes. Check the doneness. Repeat to cook at 1 minute intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Note:

• If you use whole white sesame seeds, toasted it at 325F for 10 min. Put in blender with water and pulse until smooth. Pass through fine mesh strainer to remove bigger pieces before mixing with rice. 
• As a variation for option#3, you can just mix up everything and cook in a small saucepan for 20 min. Add sugar and salt. That's it. 
• If you are a member of our one-knife-one-pot club, use the ground black sesame seed powder and you don't have to blend-pulse it. It tastes just as good with the rice porridge. 
• Use whole grains to replace refined rice. I use brown rice, steel cut oatmeal, and other whole grains to replace white rice, topped off with chia seeds, cooked quinoa, amaranth or millet. Will provide my recipe later. 
• To cook quinoa, use one part quinoa and 2 parts of water. Cook 20 minutes, let it sit for 10 minutes covered in steam. Then fluff with fork. 
• Grains like quinoa, amaranth, millet, buckwheat, teff, bulgar, spelt, kamut or khorasan, sorghum have low GI, low or no glutton, higher level of protein and nutrients, and are more environment-friendly. In general they are easier to grow in tougher climate and soil conditions than rice or wheat, so they are better for you and your planet. I really have to tell you more about them later. 
• Instant package usually contains too much sugar and starchy thickening agent. As you can see here, it's not hard at all to make it at home.

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.

My Dark Chocolate Pudding.

It can be serve chilled but I like it best when it's still slightly warm.

Ingredients (yield six servings):

• 1 cup of plain yogurt and 1 cup of whole milk (or 2 cups of heavy cream for full flavor)
• six ounces of bittersweet chocolate, finely chopped (See notes on my Chocolate Sauce)
• four large egg yolks, lightly beaten
• 1/4 cup of maple syrup or 3 tablespoons of sugar
• 2 tablespoon vanilla extract
• pinch of salt
• some whipped cream (or frozen yogurt, ice cream, optional)
• some dark chocolate shavings (optional)

Directions:

1. Preheat the oven to 325F. 
2. Melt the chocolate with 1/2 cup of whole milk in the top of a double boiler (what?) over medium-low heat and stir occasionally until the mixture is smooth.
3. Place the remaining 1/2 cup of whole milk and 1 cup of plain yogurt in a small saucepan, and bring to a simmer over low heat. stir occasionally until it's a little scalded with a light skin formed on top. 
4. Stir in the maple syrup or sugar and pinch of salt and remove the saucepan from the heat.
5. Add the hot mixture to chocolate mixture. Whisk until smoothly combined.
6. Slowly whisk the egg yolks into the mixture and return it to the double boiler. Cook it over low heat and stir constantly for 3 to 5 minutes.
7. Pour the pudding mixture into six individual small baking dishes or ramekins. Cover each bowls with foil and bake the puddings for 15 to 18 minutes until the edges are slightly firm but the centers are soft and jiggly when you shake the pan. .
8. Uncover the puddings and place them on a rack to cool. 

9. Cool for at least 60 minutes.
10. Served warm. Or cover and put into the refrigerator to chill after it's cooled completely.
11. Serve with a dollop of whipped cream, frozen yogurt, frozen Greek yogurt, or ice cream.

Note: 

• A double boiler is the same as using a metal bowl over, but not touching, a smaller pot with simmering water.
• Serves with cherries, raspberries and roasted nuts, like pistachios. 

Ice Cream Sandwiches With Goodies!

What can beat ice cream sandwiched in the best cookies?

The answer is, a lighter ice cream sandwich, lower in calories but just every bite as delicious!

A treat like this is the best way to engage young children in learning how to eat healthier by trying new combinations.

Well, I've fooled you in the title as I would use frozen Greek yogurt to replace ice cream, but I can guarantee it's every bit as gratifying!

Ingredients:

• Frozen Greek yogurt - your pick of flavor.
• Ginger Snaps, Graham crackers, or thin wafers or cookies like Pepperidge Genevas for extra nuttiness
• Sliced fruits, banas, strawberries, cherries, kiwis, raspberries, even pomegranates, papaya dices, mango dices, you name it.
• Roasted and chopped nuts, such as walnuts, pecans, pistachios, cashews, almonds
• Dark Chocolate nibs chopped up in the same size of chopped nuts

Directions:

1. It's an open buffet. You are the boss of your crackers or cookies. Layer your pick with fruits and frozen Greek yogurt, sandwich up and roll the side in chopped nuts, chocolate nibs.
2. I think that's good enough but if you desire, you can drizzle chocolate syrup over the top.
3. If you can wait, place on flatware and freeze for 20-30 min to firm up.
4. Dig in.

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.

Icy Espresso Granita for Summer.

This is better than the ice cream, and it's lighter!

Ingredients:

• 2 cups strong coffee, warmed up
• 1/3 to 1/2 cup sugar
• some whipped cream or use the light whipped topping to save 50 calories
• 1/2 cup shaved dark chocolate (I like 75% and above)

Directions:

1. Add the sugar into coffee and stir to  dissolve it. Pour the mixture into a shallow metal baking pan, about one inch deep, and place in freezer.
2. After 18 to 20 min when the mixture just starts to freeze, Take out and use a fork to scrape and turn the ice. Break up the ice when you scrape can make the texture and mouthfeel fine and smoother. Repeat freeze and scrape/turn every 30 min until it's frozen through.
3. To serve, use a tall glass or wine glass. Layer a scoop of the granita ice with whipped cream and some chocolate shavings and repeat a second time for another set of granita, cream, chocolate layers.
4. Enjoy.

Note:

Whip your own fresh cream isn't hard at all. It tastes better and it is healthier than that from a can.

Strawberry Shortcake.

Ingredients:

• 2 cups sliced strawberries
• 1/4 cup balsamic vinegar
• pinch of black pepper
• 1 tablespoon of butter (optional, or use olive oil)
• 4 wedges of angel food cake, 1-inch thick
• some whipped cream 

Directions:

1. Mix the strawberries, vinegar, and pepper. Let it macerate for 10 min.
2. Heat up a grill or stovetop pan. Add the butter or olive oil. Grill the cake slices and cook until caramelized and browned. 
3. Transfer to dessert plates, top with strawberries, the liquid. Serve with a dollop of whipped cream.

Note:

We cut back the ice cream, brownies and molten chocolate that often crank up quite a lot of calories as often done in most restaurants, and make it much lighter!

Baked Apple.

1. Cut off the center of one apple but leave the bottom uncut. Fill out the hole with 1 tbsp maple syrup, 2 tsp olive oil, 1/8 tsp ground cinnamon, 1 tbsp red wine.
2. Bake in preheated 350F oven for 42-27 min. 

Fruit Salad with Berries.

Berry Fruit Salad (yield one serving):

Ingredients: 

Salad:

• Strawberries (cut in halves), blueberries, raspberries about 10-20g of each in equal parts
• Romaine lettuce or any greens 20-30g, cut into 1 inch pieces
• Celery 20g or half stalk, chopped.
• One kiwi sliced
• 1/4 apple sliced or cut into chunks

Dressing:

• Strawberries, blueberries, raspberries in equal part, about 15g of each
• Celery 15g or half stalk, diced
• 2 tsp lemon juice
• 1/8 tsp salt
• 1 tbsp olive oil
• 1/2 tsp honey or sugar

Directions:

1. Put all ingredients in dressing in blender and blend until smooth.
2. Combine all fruits and vegetables in a mixing bowl and pour the dressing on the salad. Mix gently and transfer to a plate. Sprinkle chopped celery on top an serve.

Double Berry Soda.

Double Berry Soda (yield one serving): 

Ingredients: 

• Strawberry 50g
• Raspberry 50g
• Preferrably honey 20g (or sugar 12-15g)
• Lemon juice 2 tsp
• Soda water

Directions:

1. Cut strawberries into small dices. 
2. Put strawberries, raspberries, honey, lemon juice into container, mix well and chill in refrigerator for 5-6 hours.
3. Add soda water to dilute and serve.