How to turn over ripe avocado into yummy lunch

Ingredients:

4 Ripe Avocados

4 cups Cooked Rice

2 tablespoons Olive Oil

1/2 Lemon

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Salt

Instruction:

How to make Chickpea Eggplant Rice Burger

 Ingredients:

Filling:

1.5 cups Cooked Eggplant
2 cups Cooked Chickpea

1/2 Onion

1/2 Red Bell Pepper

1 cup Panko
2 tablespoons Flaxseed Meal

2 Eggs

1/2 cup Olive Oil

1/3 teaspoon Ground Black Pepper

1/3 teaspoon Salt

Rice Burger:

4 cups Cooked Japanese Rice

Instruction:

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:

Easy meal - Baked Zucchini with Sun dried Tomatoes

Ingredients:

4 Zucchinis, medium size

Topping:

1/3 cup Parmesan Cheese

5 Sun Dried Tomatoes

5 Garlic Gloves, minced

1/4 teaspoon Ground Black Pepper

Garnish:

10 Black Olive

Instruction:

1.  Mix all the topping ingredients together in a bowl.

2. Cut the each zucchini lengthwise.  Lay them on a baking sheet and brush some olive oil on top. 

3. Carefully sprinkle the topping on each. 

4. Bake them for about 20 minutes at 400F/ 200C.  Serve in warm.

Lalalala Lalalala Elmo Time - Turkey Burger Rice Ball

Ingredients: about 6 rice balls

Rice

2 Carrot, diced

1 cup of Japanese Rice

1 1/2 cups Water

Turkey Burger Filling:

200g Minced Turkey

2 Garlic gloves, minced

1 tablespoons Soy sauce

1 Balsamic

1 tablespoon Rice Wine

2 tablespoons Cornstarch

2 tablespoons Sugar

1/4 teaspoon Ground Black Pepper

1/2 Salt

Garnish:

3 Black Olive, cut both edges of each olive for the eyes and cut 6 thin strings for the mouths

12 pieces of egg white slices for the eyes
6 pieces of Cooke Corrot for the noses

Instruction:

1. To make the carrot rice, cook the carrot in 3/4 cup of water until it is soften.  Puree the carrot and the water.  You should have 1 cup of the carrot puree.

2. Rinse the rice.  Pour in the puree and another 30 ml of water.  Cook it with the rice cooker, or in a pot over low heat.

3. To make the turkey burger, mix all the ingredients throughly in a mixing bowl.  Take a spoonful of meat, and then roll it into meat patties in olive shape.

4.  In a frying pan, add a teaspoon of oil.  Place the meat patties on it gently and fry them for 5 minutes.  Flip them on to the other sides, and fry for another 5 minutes.  Remove the oatties from the heat.

5.  To assemble the elmo, place 2 to 3 tablespoons of steamed carrot rice in the middle of the plastic wrap, and then press it into a thin piece of rice in olive shape.

6. Add a piece of patty on it.  Place another piece of rice on top.  Seal the edge and make sure the pattery is not showed.

7. Carefully seal the seam.

8. Add two slices of egg white on the top as the eyes.  Place the semi-round olives on top of the egg white as eye balls.  Put the carrot beneat them as the nose.  Serve the dumpling in warm.

Ethan concerned about Elmo...

Mom asks me to eat you...

Ok, let me gently bite the cheek...

Ethan: Is Elmo ok after I ate his eye?

Me: Sure, honey.

Ok, so one more bite on the cheek and the other eye.

Ethan: Mom, now Elmo can't see me.

Spinach cream cheese puzzle pizza

Ingredients:

14 ounce Spinach, rinsed

1/2 Onion, diced

4 Garlic Gloves, diced

8 ounce Cream Cheese

1/2 cup Shredded Cheddar or Mozzarella

1 cup Whole Milk

1/2 teaspoom Salt

1/2 teaspoon Ground Black Pepper

4-5 Naan (for serving)

Instruction:

Pre heat the oven to 425F / 220C.

1. Sauté the onion and garlic with a teaspoon of vegetable oil in a frying pan over high heat, until they are fragrant.  Add the spinach, and sauté it for 10 to 15 minutes, or until the spinach is soften.  Drain the spinach and let it cool slightly.

  

2. Squeeze the excessive water out of the spinach.

3. On a choppinf board, finely chop it until it has no more big piece.  Set it aside.

4.  In a large sauce pan, pour the milk, and add the cream cheese and the shredded cheeder.  Cook it over low heat until the cheese is totally melted.  Add salt and pepper.

5. When the milk mixture starts to bubble, add in the chopped spinach.  Cook it for about ten minutes over low heat.

6. Transfer the spinach to a baking dish.  Bake it for about 20 to 25 minutes.  

7. Cut a piece of naan into a few pieces.  Apply a generous amount of the spinach cream cheese on top.  Serve in warm. 

Halloween warm dish recipe: Tempura Salmon Mummy

Ingredients:

100gram Vermicelli

6 strips Salmon

1 Egg

1 tablespoon Milk

1 cup Panko

1/8 teaspoon Ground Black Pepper

1 pinch of Salt

1 teaspoon Onion Powder

1 teaspoon Paprika

12 pieces Instant Seaweed

1/4 cup Sour Cream

Some Cheddar Cheese

Dressing:

Balsamic

Olive Oil

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!

Easy Potato Pie

Ingredients:

2 pounds White Potatoes

3 Carrot, peeled and cut into match stick sizes

2 Onion, thinly sliced

3 Eggs

1/3 cup Plain Flour

3 sprigs Dill, finely chopped

1/3 cup Vegetable Oil

1 1/3 tablespoons Salt

1 teaspoon Ground Black Pepper

Instruction:

Pre heat the oven to 350F/ 175C.

1. Peel the potatoes and rinse.

While I was looking away, my son managed to get a potato from the countertop and had a big bite of it.  He thought it was an apple.  He spilt it out right away.

2.  Use the peeler, peel each potato into thin slices.

3. Add the rest of the ingredients and mix well.

4. Bake it for about 70 minutes.  Serve in warm.