Tuesday, November 3, 2015

Italian style Macaroni and Cheese


Ingredients:
- 1 lb lean ground beef
- 1 small onion, diced
- 1 can (28oz) diced tomato, drained
- 1 box (340g) gluten-free elbow pasta
- 1.5 cup mozzarella cheese
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp canola oil
- 1.5 cup water

Preparation:
- Heat a skillet on medium-high heat. Add onion and saute until aromatic. Then add ground beef and stir until brown. Mix in tomatoes and sprinkle salt and pepper. Simmer for 5 minutes.
- Stir in dry elbow pasta and water. Simmer for 10 minutes.
- Sprinkle the top with mozzarella cheese.



Tuesday, April 14, 2015

Meat Ball with Cabbage in Tomato Sauce

Ingredients:
- 1 lb lean ground beef, formed in 1inch wide meat balls
- 4-6 whole cabbage leaves
- 1 cup tomato sauce
- 1/2 cup water
- 1/2 tsp oregago
- 1/2 tsp tarragon
- 1 tsp salt

Preparation:
- Heat a large skillet on medium-high heat, add tomato sauce and water. Stir occasionally to avoid sticking. When sauce starts to bubble, spread meat balls evenly in the sauce. Cover the meat balls with cabbage leaves.
- Close lid and turn heat down. Simmer for 10 minutes, until cabbage leaves start to soften.
- Take the cabbage leaves out and place on a plate. Place meat balls on the cabbage leaves and pour tomato sauce over the meat balls.

Wednesday, January 21, 2015

Peanut Butter and Cashew Butter Cookies




Ingredients:
- 1/4 cup gluten-free peanut butter (e.g. Skippy Crunchy)
- 1/4 cup gluten-free cashew butter (e.g. Nuts to You Nut Butter Smooth)
- 1/2 cup butter (or ghee, see note below)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup corn flour (or potato starch)
- 1/2 cup rice flour (or sorghum flour)
- 1/4 cup tapioca flour
- 1/2 tsp gluten-free baking powder

Preparation:
- Mix together butter, white sugar, brown sugar, and egg in a bowl. Stir in peanut butter and cashew butter to form a dough.
- Mix together corn flour, tapioca flour, potato flour, and baking powder in a separate bowl. Slowly stir in the dry mixture into the dough.
- Preheat oven to 350F. Make 1 inch wide balls with the dough and place on a baking sheet covered with wax paper. Flatten the balls gently using a fork.
- Bake in oven for 6-7 minutes. Be careful to not over-bake or the cookies will burn.

Note: for lactose intolerance, replace butter with ghee and white sugar with brown sugar.

Chicken with Mushrooms


Ingredients:
- 8 chicken thighs, cubed
- 6-8 white or brown mushrooms, cubed
- 1 tsp ginger
- 3 tbsp oil

Sauce
- 1 tbsp corn starch
- 1 tbsp gluten-free soy sauce
- 1/4 cup chicken broth or water

Preparation:
- Heat 2 tbsp oil in a skillet on medium-high heat. Add chicken and saute for 2-3 minutes until chicken change color. Take chicken out and set aside.
- Add remaining oil in the skillet. Add ginger and brown until aromatic. Then add mushrooms and stir for 2 minutes.
- Add chicken back into the skillet and mix well. Simmer for 10 minutes. 
- Mix sauce ingredients together and pour into skillet. Stir well and simmer for 2 more minutes.

Wednesday, October 1, 2014

Chinese Style Rib Stew

Ingredients:
- 2 lb ribs
- 2 tbsp oil
- 1/4 cup gluten-free soy sauce
- 2 tbsp sugar
- 1 tbsp ginger
- 2 stalks green onion, cut in short stalks
- 1 quart water
- 2 tsp salt

Preparation:
- In a large skillet, heat oil on medium heat. Add ribs and stir until ribs change color. Add salt, soy sauce, and sugar.  Blend the sauce in the ribs.
- Add ginger, green onion, and water. Bring water to a boil. Turn heat down to simmer with lid on for 30 minutes.
- Simmer with lid open for another 30 minutes, until there is no more liquid in the pot.

Saturday, August 16, 2014

Vietnamese Pho (Beef Soup Noodles)

Ingredients:
- 3 beef bones
- 3 star anise
- 1/2 onion
- 1.5 tsp salt
- 3-4 fondue beef slices
- Mint leaves
- Bean sprouts
- 250g Vermicelli noodles

Preparation:
- Place washed beef bones in a large pot. Cover the bones with 2 quarts water. Heat pot on high heat. Crack the lid open to avoid spillage.
- When the water boils, skim off the scrums on top. Add star anise, onion, and salt.
-  Turn heat down and simmer the beef soup for 1 hour.
- Turn heat off. Let beef soup cool until the fat starts to solidify. Skim off the fat on top. Take the bones out. Strain the beef soup to remove the spices.
- In a separate pot, boil 1 quart of water on high heat. When water boils, add vermicelli noodles. Cook the noodles on medium heat for 3-4 minutes until soft.
- Drain and rinse noodles in cold water. Transfer the noodles into soup bowls.
- In the same pot, heat the beef soup and add fondue beef slices. Cook for 1-2 minutes until the beef changes color. Add the soup into the soup bowls.
- Add the mint leaves and bean sprouts as desired.

Saturday, July 26, 2014

Vermicelli Roll

Ingredients:
- 100g package thin vermicelli noodle
- 2 eggs
- 1 cup cooked ham (or pork tenderloin), sliced
- 1 cup cooked chicken breast, sliced
- 1/2 carrots, skin peeled, thinly sliced
- 1/2 cucumber, skin peeled
- 1 tsp salt
- pinch ground pepper
- 10 rice roll wrapper
- 1 set rice roll wrapper separators

Dipping Sauce Ingredients:
- 3 tbsp fish sauce
- 3 tbsp original rice vinegar
- 3 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 tsp shredded carrots

Preparation:

Thursday, July 10, 2014

Bruschetta Sauce


Method One:
Ingredients:
- 6 tomatoes
- 2 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 6 basil leaves, finely chopped
- salt and black pepper

Preparation:
- Boil water in a pot. Add tomatoes and cook for one minutes. Take tomatoes out and let cool. Peel skins off tomatoes. Also remove the skins and seeds from the tomatoes. Using a food processor, chop the tomatoes finely.
- In a bowl, mix the tomatoes with garlic, olive oil, vinegar, and basil. Add salt and black pepper to taste.

Method Two:
- 3 cups diced tomatoes
- 1 clove garlic, minced
- 1/2 cup red onion, diced
- 3/4 tsp salt
- 3 tbsp Extra-Virgin Olive Oil
- 1/3 cup fresh basil, finely chopped

Preparation:
- In a bowl, stir together tomatoes, garlic, onion, salt and olive oil. Cover and let stand 30 minutes.



Thursday, June 12, 2014

Beef and Chickpea Stew in Tomato Sauce


Ingredients:
- 1 lb sirloin beef, finely cubed
- 1 1/4 cup (12oz) chickpea
- 1 can (5.5oz) tomato paste
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp coriander
- 1 tbsp oil or butter
- 1 tsp salt

Preparation:
- Heat oil (or butter) in a skillet on medium high heat. Saute onion and garlic until aromatic. Add beef and stir until browned. Mix in cumin, garam masala, paprika, and turmeric.
- Blend in chickpea, tomato paste, and salt. Simmer for 10 minutes.
- Turn heat off and let skillet sit for another 15-30 minutes.
- Sprinkle coriander on top of the stew.
- Serve with gluten-free pita or bagel chips.

Thursday, May 8, 2014

Mediterranean Style Beef Stew

Ingredients:
- 1 lb beef stripline, cubed
- 1 green pepper, diced
- 2 large tomatoes, diced
- 1 clove garlic
- 1/2 onion, diced
- 1 cup red kidney beans
- 2 cups cooked rice
- 2 tbsp oil
- 2 tsp salt

Preparation:
- In a large skillet, heat oil on medium heat. Saute onion and garlic until aromatic.
- Add beef and 1 tsp salt and brown the meat.
- Stir in green pepper, tomatoes, red kidney beans and the remaining salt.
- Turn heat down to simmer for 15 minutes. Mix in rice and simmer for another 5 minutes.

Tuesday, March 4, 2014

Double Chocolate Pudding Cake


Sauce Ingredients:
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 1/4 cup corn syrup
- 1 3/4 cup boiling water

Cake Ingredients:
- 2/3 cup gluten-free rice flour
- 1/3 cup gluten-free tapioca flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup canola oil
- 1/3 cup 10% cream
- 1 tsp vanilla extract
- 2 oz chocolate chips

Preparation:
- Preheat oven at 350F.
- In a pot, whisk brown sugar, cocoa powder, corn syrup, and boiling water until smooth.
- Mix gluten-free rice flour, tapioca flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together eggs, oil, cream, and vanilla extract. Slowly stir the wet mixture into the flour mixture. Fold in chocolate chips.
- - Lightly grease a 10-inch baking pan. Pour batter into the baking pan. Bake for 45-50 minutes, until the top springs back when touched.

Saturday, January 25, 2014

Quinoa Salad


Recipe #1
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 yellow pepper, diced
- 1 cup cucumber, diced
- 1/3 cup red onion
- 2 small tomatoes, diced
- 1 can chickpea, drained and rinsed
- 2/3 cup crumbled feta cheese

Dressing Ingredients:
- 2 tbsp pesto
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together pesto, balsamic vinegar, olive oil, and pepper as dressing.
- In a salad bowl, combine quinoa, yellow pepper, cucumber, red onion, and chickpea. Mix in the dressing and toss gently to coat. Fold in feta cheese and tomatoes.

Recipe #2 (based on Canadian Living)
Ingredients:
- 1 cup quinoa
- 2 cups water or broth
- 1/2 red pepper, diced
- 1/2 yellow pepper diced
- 1/2 zucchini, diced
- 1/2 crumbled feta cheese
- 1/4 cup toasted pumpkin seeds

Vinaigrette Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper as dressing.
- In a salad bowl, combine quinoa, red pepper, yellow pepper, and zucchini. Mix in the dressing and toss gently to coat. Fold in feta cheese and pumpkin seeds.

Pasta



Ingredients:
- 1kg ground beef
- 1 large onion, diced
- 3 tbsp oil
- 3 cans (28oz) diced tomato
- 2 cans (10oz) tomato paste
- 500g diced mushroom
- 1 bay leave
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp ground pepper
- 2 tsp salt
(Serve for 8)

Preparation:
- In a large pot, add oil on medium heat. Saute onion until aromatic. Add beef and stir constantly until browned.
- Add tomatoes, mushrooms, tomato paste, bay leave, oregano, basil, pepper, and salt. Stir until all ingredients are well mixed. Turn heat up to a boil and then turn heat down.
- Simmer for one hour with a lid cracked open.
- Turn heat off. Remove lid and let sit for 10 minutes.
- Serve with gluten-free pasta.

Wednesday, July 3, 2013

Oven Baked Stuffed Pepper


Ingredients:
- 1 lb lean ground turkey
- 3 red or yellow peppers, halved horizontally and de-cored
- 1 tsp sage
- 1/2 tsp ground black pepper
- 1 tsp salt

Preparation:
- Preheat oven to 375F.
- In a large bowl, marinate ground turkey with sage, black pepper, and salt.
- Using a large spoon, stuff the peppers with turkey meat. Place the pepper cups on a baking pan with the meat side up.
- Bake for 30-40 minutes.

Stuffed Mushroom Cups




Ingredients:
- 1/2 lb lean ground beef (or pork)
- 1 tsp ginger
- 1 clove garlic
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tbsp corn starch
- 1/2 tbsp water
- 1 tsp salt
- 16 white or brown mushrooms
- 1 tbsp olive oil

Preparation:
- Preheat oven to 375F.
- Carefully remove the stem of mushrooms. Chop the mushroom stems into small pieces.
- Mix ground beef with chopped mushroom stems, ginger, garlic, oregano, black pepper, corn starch and water.
- Fill the mushroom void with beef mixture. If there is meat left over, kneed the remaining meat into 1 inch wide meat balls.
- Place the mushroom cups sparely onto a baking pan. If there are any meat balls, interlace the meat balls snugly among the mushroom cups. Grease the top of the mushroom cups and meatballs with olive oil.
- Place the baking pan in oven and bake for 25-30 minutes, until mushroom cups and meat balls brown at the top.


Flourless Quiche

Ingredients:
- 2 cups gluten-free ham, minced
- 1 cup zucchini or bok choy stem, minced
- 1/2 cup onion, minced
- 1 cup cheddar cheese, sliced
- 3 eggs, lightly beaten
- 1 gluten-free rice cake
- 1/2 tsp salt (or none if the ham is salty enough)
- 1/2 tsp ground black pepper
- 2 tsp butter

Preparation:
- Preheat oven at 350F.
- In a frying pan, melt 1 tsp butter on medium heat. Saute onion until aromatic. Add ham, zucchini, black pepper and salt. Stir for 5 minutes until ham starts to brown. Break apart rice cake into small pieces and mix it with the ham mixture.
- Grease a 5x7 baking pan with the remaining butter. Transfer the ham mixture to the baking pan and evenly pour in eggs. Cover the surface with cheddar cheese.
- Bake in oven for 30 minutes until cheese melts.

Friday, March 15, 2013

Chicken and Rice Frittata


Ingredients:
- 2 cups shredded chicken (cooked)
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup crumbled rice
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add chicken, rice, salt, and black pepper. Mix all ingredients well.
- Grease a 5x7 inch baking pan. Transfer the mixture to the pan.
- Beat eggs with 1/2 tsp salt until slightly fluffy. Transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Tuesday, February 5, 2013

Meat Loaf Bobotie Style



Loaf Ingredients:
- 1 lb ground beef
- 1/2 green or red bell pepper, finely chopped (optional)
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup gluten-free tomato sauce (e.g. Hunt's)
- 1 tbsp corn starch
- 1/2 tsp black pepper, ground
- 1 tsp salt

Topping ingredients:
- 1 egg
- 1/4 cup milk

Preparation:
- Preheat oven at 375F.
- Combine all loaf ingredients in a large bowl and mix well. 
- Beat egg in a small bowl and mix in milk.
- Lightly grease a 5x7 baking pan with oil. Transfer the loaf mixture to the baking pan and pat it down to a 2inch height. Pour egg mixture over the top of the loaf.
- Bake for 40-45 minutes.

Sunday, January 20, 2013

Beef Steak with Onion Sauce



Ingredients:
- 2lb beef sirloin
- 2 tbsp butter
- 1/2 yellow onion, peeled and wedged
- 1 cup shallot, peeled and wedged
- 1 clove garlic, halved
- 1/4 tsp ground pepper
- 1/4 tsp tarragon
- 1/4 tsp rosemary
- 1 cup beef broth
- 1.5 tsp gluten-free rice vinegar (optional)
- 2 tbsp red wine (optional)
- 1 tsp salt
- 2 tbsp corn starch

Preparation:
- Heat butter on medium heat in a skillet. Sauté garlic and onion until aromatic.
- Add beef and brown the meat. Then add tarragon, rosemary, ground pepper, beef broth, rice vinegar, red wine, and salt. Boil the sauce and then simmer for 30 minutes.
- Mix corn starch with 2 tbsp water and whisk into the sauce. Continue to simmer for 20-25 minutes until the sauce thickens.

Oven Baked Sweet Potatoes



Ingredients:
- 2 sweet potatoes, peeled and cut into desired shapes (i.e. slices or long sticks)
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1 red or yellow pepper, sliced
- 1 small carrot, sliced

Preparation:
- Preheat oven at 325F.
- In a large bowl, toss sweet potatoes with olive oil, butter, and salt.
- On a baking pan, spread sweet potatoes in one layer. Bake for 15 minutes.
- Flip the sweet potatoes. Sprinkle the top with red pepper and carrot. Bake for another 15 minutes.

Roasted peanuts

Ingredients:
- 2 cups shelled peanuts

Preparation:
- Preheat oven at 325F.
- Spread peanuts on a shallow baking pan in one layer. Bake for 15 minutes.
- Take out and let cool for 10 minutes.

Friday, December 21, 2012

Rice Krispie Square


Ingredients:
- 1 12oz box of Gluten-Free Brown Rice Crisp Cereal
- 1/2 cup butter
- 1 10oz package of gluten-free marshmallows
- 1 tsp vanilla extract

Preparation:
- Heat a large pot on low heat, melt butter. Add marshmallows and stir until they are melted. Remove pot from heat and stir in vanilla extract and rice cereal until the cereal is coated with the marshmallow mixture.
- Grease a 13 x 9 inch baking pan. Pour the rice mixture into the pan and press the mixture flat.
- Let cool for 30 minutes before serving.

Nachos

Ingredients:
- 1 lb ground beef
- 1/2 tsp cumin (optional)
- 1/4 tsp cayenne pepper (optional)
- 1 onion, diced
- 1 green pepper, diced
- 1 bag (14oz) gluten-free tortilla chips
- 2 cups grated cheddar cheese 
- 1 stalk green onion, finely chopped (optional)
- 2 tbsp oil 
- 1 tsp salt 

Preparation:
- Preheat oven to 350F. 
- In a frying pan, heat oil on medium heat. Add ground beef, cumin, cayenne pepper, and 1/2 tsp salt. Brown beef until the meat starts to change color. Take the meat out and set aside,.
- In the same frying pan, add onion, red pepper, and remaining salt. Sauté the vegetable until slightly soft.
- Grease a large baking pan. Spread tortilla chips on the baking pan, followed by a layer of cheddar cheese, beef, vegetables, and another layer of cheese. Sprinkle the top layer with green onions. Bake for 20 minutes until cheese starts to melt.

Thursday, December 13, 2012

Banana Muffins


Ingredients:
- 1 cup rice flour
- 1 cup tapioca flour
- 2 tbsp corn flour
- 2 tbsp corn starch 
- 1 tsp xanthum gum
- 1/2 tbsp gluten-free baking powder
- 2 eggs
- 3/4 cup milk
- 1/4 cup butter
- 1 cup sugar
- 1 to 2 bananas, mashed

Icing Ingredients:
- 1/2 cup butter
- 1/2 cup icing sugar
- 1/2 cup chocolate chips
- 1/2 tbsp hot water

Preparation:
- Preheat oven to 400F.
- Whisk eggs, sugar, butter, and milk in a bowl.
- Combine rice flour, tapioca flour, corn flour, corn starch, xanthum gum, and baking powder.
- Mix the liquid mixture into the dry mixture and add bananas.
- Distribute one dozen muffin cups to a muffin pan. Fill mixture into each cup to 2/3 full.
- Bake for 20 minutes. Take out muffin pan and let cool for 10 minutes before taking out muffin cups.
- For the icing, mix butter and icing sugar. Then blend in melted chocolate chips and water into the mixture.
- Using a large spoon, gently apply icing to the muffins.

Tuesday, December 11, 2012

Leek Frittata


Ingredients :
- 1 stalk leek, thinly sliced
- 3 eggs
- 1 cup grate cheddar cheese
- 1 cup crumbled rice cake
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add leek and 1/2 tsp salt. Sauté the vegetable until soft.
- Grease a 5x7 inch baking pan. Spread the vegetable in the pan and mix in rice cake. sprinkle the top of the mixture with ground pepper.
- Beat eggs with 1/2 tsp salt until slightly fluffy. transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Monday, November 19, 2012

Apple Crumble with Walnuts and Raisin

Ingredients:
- 3 apples, peeled and de-cored
- 2 tbsp white sugar
- 1 tsp cinnamon
- 3/4 cup corn starch
- 1/2 tsp gluten-free baking powder
- 1 egg
- 1/4 cup butter
- 2 tbsp brown sugar
- 1/2 cup walnuts
- 1/2 cup raisin
Preparation:
- Peel and decore apples. Cut into thin slices and mix in white sugar and cinnemon.
- Stew the apple in a pot on medium heat for 5 minutes, until apples become soft. Stir frequently to avoid burning.
- Transfer the mixture to a pie pan and let it cool.
- Preheat oven to 350F.
- In a large bowl, mix corn starch, baking powder, egg, butter, brown sugar, walnuts, and rasin one by one, in the order shown. Pour mixture evenly on top of the apple.
- Bake in oven for 25 minutes.

Thursday, November 15, 2012

Pork Chops in Creamy Mushroom Sauce



Ingredients:
- 2lb thinly sliced pork chops
- 10-12 white mushrooms, sliced
- 1.5 cups cream
- 2 tbsp corn starch
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup onion, sliced
- 1/2 tsp ground black pepper
- 3 tbsp oil
- 2 tsp salt

Preparation:
- Marinate pork chops with 1.5 tsp salt for 30 minutes.
- Spread corn starch over a plate. Coat both sides of the pork chops with corn starch.
- Heat 2 tbsp oil in a skillet on medium heat. Brown the pork chops on both sides until they change color. Take the meat out and set aside.
- In the same skillet, heat the remaining oil on medium heat. Add onion, ginger and garlic and sauté until aromatic. Add mushrooms, cream, ground black pepper, and the remaining salt. Bring the pork chops back to the skillet and submerge them in the sauce.
- Turn heat down to simmer for 20 minutes. To avoid spilling, crack the lid slightly with a fork.

Monday, October 22, 2012

Thai Style Chicken with Spinach


Ingredients:
- 4 chicken breasts, thinly sliced
- 1/4 red onion, sliced
- 1 bunch spinach, cut in half
- 1/4 cup vegetable oil
- 1 tsp salt

Ingredients for Thai Sauce:
- 1/2 cup brown sugar
- 1 stalk lemongrass, fat part only, chopped into 2 inch long segments
- 4 Kaffir leaves
- 1 thick slice of ginger
- 1/4 cup water
- bunch of Thai basils (optional)

Preparation:
- Marinate chicken with salt for 30 minutes.
- In a small pot, mix brown sugar with water on medium-high heat. When boiled, add lemongrass, Kaffir leaves, and ginger. Turn heat down to simmer for 10 minutes.
- Heat 3 tbsp oil in large skillet or frying pan on medium-high heat. Add chicken and saute until all raw colors disappear. Remove chicken from pan.
- Add 1 tbsp oil in the same skillet on medium heat. Saute onion until aromatic. Add spinach and cook until the vegetable shrinks.
- Add chicken back to the skillet. Pour sauce over the mixture and stir well for 2 minutes.
 

Penne with Pork and Asparagus



Ingredients:
- 2 cups gluten-free penne
- 1 cup pork tenderloin, sliced and cooked
- 5-6 asparagus, chopped
- 1 clove garlic, minced
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 sprig fresh parsley, finely chopped

Preparation:
- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.
- Heat 1/4 cup olive oil in a skillet on medium-high heat. Add garlic and let its aroma come out. Add asparagus and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 2 minutes until the asparagus soften. Then add penne, pork, black pepper, and fresh parsley. Mix all the ingredients. Sprinkle the top with the remaining olive oil and mix well.

Tuesday, September 18, 2012

Singapore Style Noodles

Ingredients:
- 200g thin and round gluten-free rice vermicelli
- 1 cup chicken breast, cooked and thinly sliced
- 1 cup shrimp, peeled and cooked
- 1 cup Chinese cabbage (bok choy), thinly sliced
- 1 cup carrot, thinly sliced
- 1 cup green onion, thinly sliced
- 1/4 cup oil
- 1/2 cup gluten-free satay sauce
- 1 tsp salt

Preparation:
- Heat water a large pot on high. When boiled, add vermicelli and cook with lid open for 5 minutes or according to instructions.
- Heat oil on medium in a large skillet or frying pan, brown chicken until meat is no longer pink. Take chicken out and set aside.
- In the same skillet, add onion and sauté until aromatic. Then add carrots, bok choy, and salt. When the vegetables start to soften, mix in shrimp and chicken. Finally add the satay sauce and stir until it is evenly distributed. 

Sunday, July 15, 2012

Lemon Poppy Seed Layer Cake

Ingredients:
- 3/4 cup gluten free corn flour
- 3/4 cup gluten free cornstarch
- 1/4 cup gluten free tapioca flour
- 1 tsp xanthan gum
- 2 tsp gluten free baking powder
- 1 tsp salt
- 1 cup sugar
- 3 eggs
- 1/2 cup canola oil
- 2 tsb lemon juice
- 1/2 cup milk, room temperature
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- 1 tsp vanilla extract

Preparation:
- Preheat oven at 325F.
- In a large bowl, combine corn flour, cornstarch, tapioca flour, xanthan gum, baking powder, salt together. Mix well.
- In a separate bowl, beat eggs and mix well with sugar, lemon juice, milk, oil, lemon zest, vanilla extract, and poppy seeds.
- Slowly mix in liquid ingredients into dry ingredient. Stir until all air bubbles and lumps disappear.
- Grease a 11inch cake pan. Pour cake dough into the pan.
- Bake for 25-30 minutes until toothpick comes out dry.
- Cool on wire rack for 10-15 minutes to cool.

(referenced from Bob's Red Mill recipe)

Thursday, July 12, 2012

Penne with Tomato Sauce and Sausage



Ingredients:
- 3 gluten-free smoked sausages, sliced
- 1 can (5.5oz) tomato paste or one dozen cherry tomatoes
- 1 carrot, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 cup water
- 1 tsp oregano
- 1 tsp salt
- 1 sprig parsley for garnish, minced
- 3 cups gluten-free penne

Preparation:
- Boil water In a large pot. Add penne and cook on medium high heat with lid open for 7-8 minutes. Drain water and rinse penne in cold water several times.
- In a skillet, heat 2tbps oil on medium heat. Add sausages and saute for 3 minutes. Then add carrots and simmer until the vegetables soften. Take sausages and carrots out and put aside.
-  In the same skillet, heat remaining oil on medium heat. Saute onion and garlic until aromatic. Slowly add tomato paste (or cherry tomatoes) while stirring. Then add water, oregano, salt, the sausages and carrots. Mix all ingredients well.
- When sauce starts to bubble, mix in penne and garnish with parsley.

Beef Kebob


Ingredients:
- 1 lb beef tenderloin, cubed
- 1 green pepper, cut in squares
- 1 red pepper, cut in squares
- 1/2 curry powder
- 1 tsp salt
- 1/2 black pepper
- 8 skewers

Preparation:
- String beef with green and red peppers on skewers
- Cook kebobs on grill at around 400F for 10 minutes. Turn once.
- Serve with potato and green salad.

Monday, June 18, 2012

Creme brulee with orange and ginger

Ingredients:
- 500ml 35% cream
- 6 egg yolks
- 1 orange rind, grated
- 1/2 tsp cinnamon
- 1 tbsp ginger, minced
- 1/2 cup sugar

Preparation:
- Heat a small pot (without lid) on medium heat. Add cream, orange rind, cinnamon, and ginger. Bring mixture to a boil and then turn heat down to simmer for 2 minutes. Stir frequently.
- In a large bowl, add egg yolks and sugar. Slowly pour hot mixture into the bowl while whisking.
- Pour combined mixture into ramekins. Cover each container with aluminum foil and poke a few holes at the top.
- Place ramekins in a large pan. Add hot water to the pan to cover half of the ramekins.
- Bake for 40-45 minutes until the mixture is set (jelly like).
- Take the ramekins out of the pan. Cool for an hour on wire racks.
- Sprinkle sugar on top and caramelize with a blow torch.

Sunday, June 3, 2012

Garlicky Crispy Chicken


Ingredients:
- 8 chicken drumsticks
- 2 cups gluten-free corn flakes, finely crushed
- 1/2 cup milk
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp sage
- 1/4 tsp cayenne pepper
- 1 tsp salt

Preparation:
- Preheat oven at 400F.
- Marinate chicken with salt in fridge for a few hours.
- In a small bowl, combine milk, garlic, black pepper, sage, and cayenne pepper together. Coat chicken with sauce and marinate for 30 minutes.
- Spread corn flakes on a flat plate. Coat chicken with corn flakes and then transfer them to a baking pan.
- Bake chicken for 40 minutes until corn flakes become crispy and golden brown.

Monday, May 21, 2012

Strawberry Cheese Cake


Ingredients for crust:
- 1/ 4 cup tapioca flour
- 1/4 cup corn starch
- 10 oz (250g) cream cheese (e.g. Kraft Philadelphia Original)
- 1 1/4 cup sour cream (e.g. Gay Lea)
- 1/2 cup sugar
- 1/2 tbsp gluten-free vanilla extract
- 1 egg
- 2 egg yolks
- 1 cup fresh strawberries, quartered

Strawberry Coulis:
- 1 cup strawberries
- 1/4 cup maple syrup
- 1 Blender

Preparation:
- Preheat oven at 250F.
- In a large bowl, mix tapioca flour and corn starch.
- In a deep bowl, combine cream cheese, sour cream, and sugar. With an electric mixer, blend the mixture on low setting (place the bowl in a sink to contain splashing).
- In a separate bowl, beat egg and yolks and mix into the deep bowl.
- Add the dry ingredients into the liquid mixture little by little. Keep mixing until smooth.
- Lightly grease a 9-inch cake pan. Wrap the outside bottom and edge of the pan with aluminum foil. Transfer the mixture to the pan. Tap the pan a few times to remove the bubble. Place the pan in a large roasting pan. Fill the roasting pan with hot water until half way up the side of the cake pan to ensure that the outside of the cheesecake does not overcook.
- Bake for 1 hour.
- Take cake pan out of the roasting pan and remove the foil. Let cool for 30 minutes and place in fridge to further cool for 6 hours.
- In a blender, mix strawberrries and maple syrup. Crush until smooth.
- Garnish cheesecake with fresh strawberries and coulis.

Lamb Kofta

Ingredients:
- 1 lb ground lamb
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 tbsp ground coriander
- 3 tbsp ground parsley
- 1 tbsp gluten-free corn starch (optional)
- 1 egg (optional)
- 1 tsp ground cumin
- 1/2 tbsp ground cinnamon
- 1/4 tsp ground black pepper
- 2 tsp salt
- 20-22 skewer

Preparation:
- In a large bowl, mix ground lamb, ginger, garlic, onion, coriander, parsley, corn starch, egg, cumin, cinnamon, black pepper and salt.
- Grease a baking pan. String two fist-sized lamb balls on each skewer. Flatten the balls into oval shapes.
- Heat grill to 375F. Transfer the kebabs onto the lightly greased grate or place the baking pan onto the grill. Grill for 10 minutes. Turn once.

Thursday, May 17, 2012

Sliced Potato Salad

Ingredients:
- 3 potato salads, thinly sliced
- 1 tbsp sugar
- 1 tbsp gluten-free rice vinegar
- 1 tbsp gluten-free soy sauce
- 1 clove garlic, minced
- 1 tsp salt

Preparation:
- In a large pot, boil 3 quarts of water. Turn heat down. Add sliced potatoes in the water and soak for 3 minutes. Drain water and transfer potatoes to a salad bowl.
- Add the sugar, rice vinegar, soy sauce, garlic, and salt. Mix well.

Potato and Broccoli Salaid

Ingredients:
- 3 potatos, cut into small cubes
- 1 broccoli crown, cut into small pieces
- 1/2 carrot, fined chopped
- 1 clove garlic, minced
- 2 tbsp gluten-free rice vinegar
- 1 tbsp sugar
- 1 tsp salt

- In a large pot, fill potatos with water. Boil for 4-5 minutes until potatoes start to soften (but not soggy). Take potatoes out and let cool on counter. Leave the hot water in the pot.
- Using the same pot, add the broccoli and carrots. Let sit in hot water for 2-3 minutes. Drain water and let the vegetables cool.
- In a large salad bowl, combine potatoes, broccoli, carrots, garlic, rice vinegar, sugar and salt. Mix well and serve when cooled.

Meat Loaf with Tomato Sauce

Ingredients:
- 1 lb ground beef
- 1/2 green or red bell pepper, chopped (optional)
- 1/2 cup onion, chopped
- 1 clove garlic
- 1/2 cup gluten-free tomato sauce (e.g. Hunt's)
- 1 egg
- 1 tbsp corn starch
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil

Preparation:
- Preheat oven at 375F.
- Add green (or red) pepper, onion, and garlic in a blender. Chop until minced. 
- In a large bowl, add ground beef and mix in minced green pepper, onion, garlic, tomato sauce, egg, corn starch, ground black pepper, and salt.
- Grease a 5x7 baking pan with olive oil. Transfer the mixture to the baking pan and pat it down to a 2inch height.
- Bake for 45 minutes.

Sunday, April 8, 2012

Sweet Ribs

Ingredients:
- 1 lb ribs, cooked and unseasoned
- 1/4 cup white sugar
- 2 tbsp gluten-free soy sauce
- 1/2 tsp salt
- 1/4 cup green onion, minced

Preparation:
- Heat a skillet on medium heat. Spread sugar evenly in the skillet. Stir occasionally for 3-5 minutes until the sugar starts to melt and caramalize. Turn heat off immediately and stir for another minute until all the sugar is caramalized.
- Add ribs into the skillet. Mix the ribs to coat the caramalized sugar onto the ribs. Add soy sauce, salt, and green onion. Stir for 1 minute until green onion softens.

Wednesday, April 4, 2012

Corn Bread

Ingredient:
- 1 cup gluten-free corn flour
- 1 cup gluten-free tapioca flour
- 1 tbsp gluten-free baking powder
- 1 tsp gluten-free xanthan gum
- 1/2 tsp salt
- 2 eggs
- 1/2 cup butter
- 1/4 cup sugar
- 1 cup milk
Preparation:
- Preheat over to 375F.
- In a large bowl, combine corn flour, tapioca flour, baking powder, xanthan gum, and salt. Mix well.
- In a separate bowl, beat egg lightly and add sugar. Stir in butter and milk. Slowly mix the batter into the flour bowl. Stir until no big clumps are seen.
- Grease a 8-inch wide baking pan. Evenly spread the batter into the pan. Bake for 35-40 minutes until toothpick comes out dry.
- Take the corn bread out on a wire rack and cool for 10 minutes. Best serving warm.

Monday, March 5, 2012

Steamed Eggplant

Ingredients:
- 1 Chinese eggplant, cut into 1/2 inch thick slices
- 1 clove garlic, thinly sliced
- 1 tbsp green oil, finely chopped
- 1 tbsp gluten-free soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp corn starch
- 1 tbsp chicken stock
- 1 tbsp vegetable oil
- 1/2 tsp salt

Preparation:
- Place eggplant in a flat plate. Fit the plate in a steamer and sprinkle the top of the eggplant with garlic. Steam for 10 minutes.
- In a small bowl, mix gluten-free soy sauce, sugar, corn starch, chicken stock, and salt.
- In a small pot, heat oil on medium heat. Add sauce mixture to the pot until the sauce thickens. Pour the sauce over the eggplants. Garnish the top with green onion.

Seafood and Vegetable Stir Fry

Ingredients:
- 1/2 lb squid, seared
- 1/2 lb shrimp, shell removed
- 1 cup snow peas
- 1 cup mushrooms, sliced
- 1/2 tbsp corn starch
- 1/2 tbsp chicken stock
- 1 tbsp ginger
- 1 tsp salt
- 3 tbsp vegetable oil

Preparation:
- In a frying pan, heat 2 tbsp oil on medium-high heat. Add ginger, squid, shrimp and 1/2 tsp salt. Stir fry for 3 minutes. Transfer the seafood out onto a plate for later use.
- In the same frying pan, heat the remaining oil on medium heat. Add snow peas, mushrooms, and 1/2 tsp salt.
- In a small bowl, mix corn starch with chicken stock. Bring the seafood back to the pan. Add the corn starch mixture. Stir for another minute.

Sunday, March 4, 2012

Chinese Style Drunken Chicken

Ingredients:
- 2lb boneless chicken thighs
- 1 large slice ginger
- 2 tbsp Goji (red seeds)
- 4 dried dates
- 2 dried Chinese winter mushrooms
- 2 tsp salt
- 3-4 slices ginsen
- 1/2 cup rice wine

Preparation:
- Rinse chicken thighs under cold water.
- Place the thighs in a large pot and fill the pot with water under the meat is completely submerged. With the lid off, bring the water to a boil. Skim off the scum off the top, and add ginger and 1 tsp salt. Then simmer the meat for 20 minutes and let cool.
- Separate the chicken thighs from the chicken stock.
- In the same pot, pour 4 cups chicken stock previously prepared. Also, add Goji, dates, mushrooms, ginsen, and rice wine. Bring the soup stock to a boil and then simmer for 10 minutes. Let cool completely.
- Submerge the previously cooked chicken thighs back to the soup stock and store it in the fridge overnight.
- The drunken chicken is ready and can be served cold or hot.

Saturday, January 28, 2012

Happiness Meat Balls

Ingredients:
- 1 lb ground pork
- 1/2 cup shredded carrot
- 1/2 cup black fongus, thinly sliced
- 1 egg
- 1 tbsp corn starch
- 1 tsp ginger, minced
- 1 tsp salt
- 1 deep fryer
- Vegetable oil for fryer
- 1 bunch of long beans or equivalent, cut into 7-8cm (3 inches) long segments
- 1 cup chicken stock
Preparation:
- Marinate ground pork with carrots, black fongus, egg, corn starch, ginger, and salt.
- Shape the mixture into pam-sized meat balls and place them side-by-side on a flat plate.
- Heat enough oil in a deep fryer on high heat. Gently drop meat balls into the fryer one by one until golden brown. Take the meat balls out and drain oil.
- Heat 2 tbsp oil in a skillet on medium-high heat. Spread long beans around the bottom of the skillet. Place meat balls evenly over the long beans and add 1 cup chicken stock. When soup stock boils, turn heat down and simmer for 10 minutes.
- Serve four meat balls at once to signify happiness.

Steamed Chicken Wings


Ingredients:
- 1 lb chicken wings (middle portion only)
- 1 clove garlic, minced
- 2 pieces ginger, thinly sliced
- 1 steamer
- 1 tsp salt
Preparation:
- Add 4 cups water to a pot and place snugly under a steamer.
- Marinate chicken with salt. Place the chicken evenly on a plate and fit the plate into the steamer. Sprinkle the top of the chicken with ginger and garlic.
- Close the steamer with a lid. Turn heat up to a boil and turn heat down to simmer for 10 minutes.

Thursday, January 12, 2012

Chicken Glazed with Tomato and Green Pepper Sauce

Ingredients:
- 2-3lb chicken wings
- 2 tomatoes, wedged
- 1 green pepper, de-cored and sliced
- 3 tbsp oil
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- 1 pinch thyme
- 1 pinch black pepper
- 1.5 tsp salt
- 1 tbsp corn starch

Preparation:
- Marinate chicken with 1tsp salt for 30 minutes.
- In a large skillet, heat oil on medium high heat. Brown chicken for 5 minutes. Turn occasionally to avoid sticking. Take chicken out and set aside.
- In the same skillet on medium heat, add ginger, garlic, green pepper, corn starch, tomatoes, and 1/2 tsp salt. Simmer for 3 minutes.
- Add chicken back to the skillet and mix well with the vegetables. Sprinkle thyme and black pepper. Simmer for another 20 minutes.

Fish Glazed with Lemon Sauce


Ingredients:
- 2 cod fillets, thawed and cubed
- 3 tbsp lemon juice
- 2 tsp sugar
- 1 cup black fungi
- 1/2 cup red bell pepper (optional)
- 1/4 tsp salt
- 3 tbsp oil
- 1 tbsp corn starch
- 1/2 cup chicken stock or water

Preparation:
- In a skillet, heat oil on medium high heat. Add fish to the skillet. Cook 2-3 minutes. 
- Add black fungi. Turn heat down and simmer with lid on for 10 minutes.
- In a small bowl, combine lemon juice, sugar, salt, corn starch, and chicken stock. Mix well. Spread the sauce mixture over the fish. Simmer for another 5 minutes.

Saturday, December 31, 2011

Stir Fried Eggplant

Ingredients:
- 2 Chinese eggplants (light purple skin), cut into short stalks
- 2 cloves garlic, sliced
- 3 tbsp gluten-free soy sauce
- 1/2 tbsp corn starch
- 1/2 tbsp soup stock or water
- 1 sprig cilantro (optional)
- 1/4 + 2 tbsp cup vegetable oil

Preparation:
- In a small bowl, mix gluten-free soy sauce, corn starch, soup stock, and 2 tbsp oil together.
- In a skillet, heat oil on high heat. Add eggplants and saute frequently for 2 minutes. Stir 1/2 of the sauce mixture into the skillet. Close lid and simmer for 3 minutes.
- Add the remaining sauce mixture, garlic, and cilantro into the skillet. Saute for 1 minute.

Penne with Chicken and Broccoli

 

Ingredients:
- 2 cups gluten-free penne
- 1 cup chicken breast meat, sliced and cooked
- 1 tomato, diced
- 1 broccoli crown, chopped into small pieces
- 1 clove garlic, minced
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 sprig fresh parsley, finely chopped

Preparation:
- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.
- Heat 1/4 cup olive oil in a skillet on medium-high heat. Add garlic and let its aroma come out. Add broccoli and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 2 minutes until the broccoli softens. Then add tomatoes and 1/2 tsp salt. When tomatoes soften, add penne, chicken, black pepper, and fresh parsley. Mix all the ingredients. Sprinkle the top with the remaining olive oil and mix well.

Chicken Noodle Soup



Ingredients:
- 3 cups chicken stock
- 1 stalk carrot, peeled and sliced
- 1 stalk celery, sliced
- 1/2 red pepper, cut into small pieces
- 4 white mushrooms, sliced
- 1 cup chicken breast meat, cooked and cubed
- 1 cup gluten-free penne, cooked and cut into 1/2 inch stubs
- 1 small potato, peeled and cubed (optional)
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 pinch thyme
- 1 pinch black pepper
- 1/2 tbsp corn starch
- 1/2 tsp salt (adjust to taste)
- 1 tbsp vegetable oil

Preparation:
- Heat oil in a soup pot on medium heat. Add garlic and gently stir until aromatic. Add carrots and celery. Stir in corn starch and pour 1 1/2 cup chicken stock in the pot. Sprinkle in thyme, black pepper, and salt. Add potato if desired. Turn heat up to a boil and simmer for 5 minutes.
- Add red peppers, mushrooms, and the remaining chicken stock. Turn heat up to a boil and simmer for another 5 minutes.
- Add penne and chicken meat. Turn heat up to a boil and turn heat off. Let soup cool for 2 minutes.
- Serve with gluten-free crackers.

Wednesday, September 21, 2011

Hummus

Ingredients:
- 1 12oz can chickpeas
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp tahini
- 1/2 tsp salt
- 1 blender

Preparation:
- In a blender, add chickpeas, lemon juice, garlic, olive oil, tahini, and salt. Chop until all ingredients are well finely crushed.

Thursday, September 15, 2011

Chicken and Vegetable Soup



Ingredients:
- 1 chicken breast, cooked
- 1 carrot, peeled and diced
- 1 celery, sliced
- 1/2 white onion, diced
- 1 clove garlic, minced
- 2 cups chicken stock
- 2 tbsp corn starch
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil

Preparation:
- Heat oil in a pot on medium high heat. Add onion and garlic, and stir until aromatic. Add carrot, celery, salt, black pepper, and corn starch. Stir all ingredients for 2 minutes.
- Add chicken stock and bring the soup to a boil. Turn heat down to simmer for 20 minutes.
- Add chicken to the soup and simmer for another 5 minutes.

Vegetable Soup


Ingredients:
- 2 medium potatoes, peeled and cubed
- 1 carrot, peeled and diced
- 2 stalks celery, sliced
- 1 tomato, diced
- 1 clove garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp vegetable oil
- 2 cups chicken stock (or water)
- 1 blender
Preparation:
- In a pot, add potatoes and enough water to cover the potatoes. Bring the mixture to a boil, and then turn the heat down to simmer for 10 minutes. Drain the potatoes and set aside.
- In the same pot, heat oil on medium high heat. Add garlic and stir until aromatic. Add carrots, celery, tomato. Stir for two minutes. Then add water, rice vinegar, sugar, salt. Bring the content to a boil and then simmer for 10 minutes.
- Transfer the content to a blender and crush it until uniform.

Sunday, September 4, 2011

BBQ Pork Chop



Ingredients:
- 6 1/2 inch thick pork chops, rinsed and drained (but not dried)
- 3 tbsp brown sugar
- 1 tbsp gluten-free mustard
- 2 cloves garlic, minced
- 1/2 tsp ground black pepper
- 1 tsp salt

Preparation:
- In a large bowl, mix brown sugar, mustard, garlic, black pepper, and salt. Add pork chops and marinate with sauce for 30 minutes.
- On a BBQ, place tin foil on the grill. Place pork chops on the foil and baste the top with half of the sauce in the bowl. Grill for 7 minutes. Flip the pork chops and baste the other side with the remaining sauce. Grill for another 7 minutes.
- Alternatively, preheat oven to 375F. Place pork chops in a roasting pan and baste the top with half of the sauce in the bowl. Roast for 15 minutes. Flip the pork chops and baste the other side with the remaining sauce. Roast for another 15 minutes.

Egg and Cabbage

Ingredients
- 1 cabbage, thinly sliced
- 2 eggs, beaten
- 1/2 dried black fungi, soaked in water overnight and cleaned (optional)
- 1 hot pepper, thinly sliced
- 1/4 cup vegetable oil
- 1 tsp salt

Preparation:
- Heat 2 tbsp oil in a large skillet on medium high heat. Add eggs and sprinkle 1/2 tsp salt. When eggs start to harden, saute to break it into small pieces. Stir fry the eggs for 1 minute. Then take eggs out and set aside.
- Heat 2 tbsp oil in a large skillet on medium high heat. Add cabbage and saute for 2 minutes. Turn heat down to simmer for another 5 minutes until cabbage softens. Add black fungi, eggs, hot pepper, and 1/2 tsp salt. Saute for 2 minutes until all ingredients are mixed well.

Penne with Chicken Carbonara



Ingredients:
- 2 cups gluten-free penne
- 1 large chicken breast, thinly sliced
- 1 tbsp lemon juice
- 1/2 tbsp corn starch
- 1/2 tsp dry basil flakes
- 1 tomato, diced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 sprig fresh parsley, finely chopped

Preparation:
- In a small bowl, marinate chicken with lemon juice, corn starch, basil, and 1/2 tsp salt.
- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.
- Heat 3 tbsp olive oil in a skillet on medium-high heat. Add chicken. Saute for 2 minutes until the chicken change color. Take the chicken out and set aside.
- In the same skillet on medium heat, add 1 tbsp olive oil. Add garlic and stir until aromatic. Then add tomato and 1/2 tsp salt. When tomatoes soften, add chicken, black pepper, and fresh parsley. Mix in penne well with the other ingredients.
- Serve while hot.

Sunday, August 21, 2011

Moon Meat



Ingredients:
- 1 lb ground pork
- 1 tsp ginger, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 eggs
- 1 bamboo steamer and metal plate

Preparation
- Marinate ground pork with ginger, salt, and black pepper.
- In a deep metal plate that could fit in a bamboo steamer, flatten the ground pork at the bottom of the plate, pound two egg-sized craters. Crack one egg in each crater.
- Place the plate in a bamboo steamer. Fill 1 quart of water in a deep pot and fit the steamer on the pot.
- Heat the pot on high heat. When steam rises, turn heat down to simmer for 20 minutes.