Breaded fish fillet

Ingredients:

6 pieces Frozen Sole, thrawed, washed, and patted dry

3/4 cup Seasoned Bread Crumbs

3/4 cup Flour

1 Egg

1/4 cup Whole Milk

1/2 teaspoon Salt

Vegetable Oil

Mayonnaise

Garnish:

1/2 half carrot, cut it into different sizes of stones

1 Black Olive, cut out one of the side as the eye

3 snap pea, washed and cut off both ends of each 

Instruction:

1. Boil the decorative carrot and the snap pea in a pot of water until they are cooked.  Run them under the tap water until they are cooled down.  Set them on a serving plate.

2. Set out two plates and a shallow bowl.  On one of the plate, combine the bread crumb and salt together.  Pour the flour on the other plate.  In the shallow bowl, whisk the egg and the milk together.

2. Add about 2 tablespoons of vegetable oil in a frying pan on the high heat.  When the pan is hot and ready, coat each sole with a thin layer of flour, dip it into the egg wash, and then coat it with the bread crumbs.

3. Fry the fillet for about 3 minutes.  Flip it over, and fry for another 2 minutes.  Remove it from the heat.  Serve it with mayonnaise. 

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.

Lion Quesadillas

Ingredients:

Carrot dough:

2 cups Whole Wheat Flour

3/4 cups Carrot Puree

1/4 cup Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Baking Powder

Wheat dough:

1 cup Whole Wheat Flour

30 ml Vegetable Oil

70 ml Water

1/8 teaspoon Baking Powder

1/4 teaspoon Salt

Decoration:

1 tablespoon Cocoa Powder

Filling:

2 tablespoons Corn

2 tablespoons Black Olives

2 tablespoons Black Beans

Instruction:

Simple Carrot Soup

Ingredients:

2 cups Corn

5 carrot, plus 1 for the carrot crabs and fish

2 pieces Pork Chops, Rinsed and cut

Salt to taste

Instruction:

1. Put all the ingredients to a pot of water.  Cook it over high heat until boiling.

2. Turn down the heat to low and cook it for another 35 minutes.  Add salt.  Serve in warm. 

I LOVE YOU Rolled Omelet

Ingredients:

2 tablespoons Finely chopped Carrot

2 tablespoons Finely chopped snap pea

4 Large Eggs

4 tablespoons Milk

1/4 teaspoon Salt 

Instruction:

1. In a small mixing bowl, whisk the eggs, milk, chicken stock, and the salt together.  Set aside.

2. Add a teaspoon of vegetable oil on a frying pan over high heat.  When the pan is hot, add in the carrot and the snap pea.  Sauté the vegetable for about 3 minutes.  Transfer it to the egg mixture.

3. Add 1/3 of the egg mixture on the frying pan over low heat.  Cook it until the bottom of the egg is set.  With a spatular, gentely flip the egg over and over to form a roll.  Leave the roll on a side of the pan.

4. Add a half of the egg mixture on to the pan.  Make sure the mixture cover the whole pan and runs under the egg roll.  

5. When the bottom of the egg sheet is set, flip the egg roll over the it.  Repeat this procedure with the rest of the egg mixture.

6. When the egg roll is cooked, transfer it to a cutting board.

 7. Cover and gently squeeze the egg roll with a paper towel, to absorb the excessive oil and also to tighten the egg roll.

8. Cut the egg roll into thick slices.  On each slice, give a diagonal cut.  Flip on side over to form a heart shape.

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.

Hearty Kale Soup

Ingredients: for about 8 servings

3 cups Fish Broth

1 cup Water

2 cups Kale, rinsed and chopped

3 potatoes, peeled and diced

2 Shallots, chopped

4 Garlic Gloves, peeled and chopped

3 Carrot, skinned and chopped into strips

Salt and Pepper to taste

Instruction:

1. In a pot, sauté shallot and garlic with a tablespoon vegetable oil, until the shallot turn translucent.

2. Pour in fish broth and water.  Bring it to boil over high heat.

3. Add kale and half portion of potato.  Cook it for about 20 minutes.  Turn off the heat.

4. Puree all the ingredients in the soup.

5. Add carrot and the rest of the potato.  Simmer the soup over low heat for another 25 minutes.

6. Stir in rice.  Add salt and pepper to taste.  Serve in warm.