How to make Scramble Tofu Egg Wrap + Seaweed Tortilla from scratch (recipes)

Ingredients:

Wrap:

450 gram Whole Wheat Flour

160 ml Very Warm Milk

1/3 cup Vegetable Oil

1 piece Sushi Seaweed

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Filling:

2 Sliced Cheddar 

180 gram Firm Tofu

4 Eggs

1/2 Red Bell Pepper

1/2 Onion

1 tablespoon Milk

1/3 teaspoon Dried Basil

1/2 tablespoon Onion Powder

1/3 teaspoon Salt

1/3 teaspoon Ground Black Pepper

Instruction:

Pesto Spaghetti Bird Nest

Ingredients: for 3-4 people

Shrimp:

1/2 cup Frozen Shrimp, unshelled

1/2 Ground Black Pepper

1/2 teaspoon Salt

Spaghetti:

2 3/4 cups Cooked Spaghetti

1/2 cup Pesto Sauce

6 Sun Dried Tomatoes

1/3 cup of Fresh Basil

1/2 teaspoon Salt

Garnish:

6-8 Bocconcini

Instruction:

1. Marinade the shrimp with the black pepper and the salt for 20 minutes.

2. In a large frying pan, heat two tablespoons of vegetable oil over high heat.  Add the basil and the sun dried tomatoes, and fry them until fragrant.

 

3. Pour in the spaghetti, pesto sauce, and the salt. Gently mix all ingredients together and cook for about two to three minutes.  Remove the spaghetti from the heat.

4. With a big folk, scoop up a small batch of spaghetti and twist it into a bird nest shape.  Put two pieces of bocconcini in the middle as the bird eggs.  Serve in warm. 

Sun Dried Tomato Soft Biscuit

Ingredients: make about 30

1 cup Whole Wheat Flour

1/3 cup Sun Dried Tomatoes

1/3 cup Sunflower Seed

1 tablespoon Dried Basil

1 tablespoon Paprika

1 tablespoon Onion Powder

1/4 teaspoon Ground Black Pepper

1 teaspoon Salt

3/4 teaspoon Baking Powder

275 ml Water 

Instruction:

To prepare ahead…

1. Soak the sun dried tomatoes in water for 1 hour.  Drain.  Finely chop them into small pieces.  It should be 1/3 cup. 

2. Spread the sunflower seeds evenly on a baking tray.  Bake for about 12 minutes at 300F/150C.  Finely chop the seeds.

3. In a medium mixing bowl, combine all the dry ingredients together.  Add water.  Mix and knead the mixture into a sticky dough. 

4.  Lay a baking sheet on a baking tray.  Spread and pat the dough evenly on the tray with a hand.  You can wet your hand to prevent from sticking.

5. Bake the dough for about 15 minutes at 450F/230C.

6. When the big sheet of biscuit is still hot, cut it into many small triangles.

7. Place the triangles back to the oven, and bake for another 7 minutes.  Cool them completely on a rack before storing them in a air-tight container.

Who's hand?  

Ethan was nibbling the biscuit at first...

Soon he started to have bigger bites and got one more piece...

He ended up eating three big pieces in a row.  My big boy!

Green Frittata

Ingredients:

Egg wash:

6 Eggs

1 tablespoon Dried Basil

1/4 teaspoon Dried Thyme

1/3 tablespoon Paprika

1/3 teaspoon Salt

1/2 teaspoon Ground Black Pepper

Filling:

(any combinations of vegetables and cheeses work here)

1 cup Shredded Cheddar and Mozzarella mix

1 Zucchini, diced

1 Red Onion, Sliced

4 Garlic Gloves, minced

1 Red Bell Pepper, seeded and sliced

7 White Mushroom, diced

2 tablespoons Vegetable Oil

1/4 teaspoon Salt

Instruction:

Pre heat the oven to 450F/230C.

1. Heat up vegetable oil and salt in a frying pan over high heat.  Add onion and garlic.  Sauté it until fragrant, about 2 minutes.

2. Add the rest of the vegetables.  Sauté them until soften, about 10 minutes.  Turn off the heat.

3. In a baking dish, beat together all the ingredients of the egg wash.  Add in the vegetables, stir well.

4. Place the mixture into the oven.  Bake at 450F/ 230C for about 5 minutes.  Take it out, stir the egg mixture once again thoroughly with a folk, and then place it back to the oven.  Bake for another 10 minutes, or until the egg is firmed.  Serve in warm.