Vegetarian - Spinach Cashew Tofu Soup

Ingredients:

8 ounces Spinach, rinsed and chopped

100 gram Tofu

1 cup Roasted Cashew

1 Onion

4 Garlic Gloves

20 gram Butter

1/2 cup Whole Milk

4 cups Water

1/2 teaspoon Salt

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. 

Mushroom Soup

Ingredients: about 8 servings

4 cups White Mushroom, rinsed and roughly chopped

4 cups Vegetable Stock

2 Potatoes, medium size, peeled and diced

1 Onion, diced

6 Garlic Gloves, diced

1 1/2 tablespoon Fresh Dill, chopped

1/4 cup Butter

1/3 cup Whole Milk

Salt to taste

Instruction:

1. Melt butter in a pot.  Add garlic and onion.  Sauté them for about 2 minutes over high heat.

2. Add mushrooms, potatoes, and dill.  Sauté them until the mushrooms are shrunk and the potatoes are softened, about 10 minutes.

3. Pour in vegetable stock.

4. Puree the vegetables until the soup is fine and smooth.

5. Cook the soup for another 10 minutes.  Scoop out the foam on the surface during the time.

6. Turn off the heat.  Stir in the milk and add salt to taste.  Serve in warm.

Summer Couscous Salad

Ingredients:

2 cups Couscous

3/4 cup Raisins

1/3 cup Dried Mango, diced

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced

15 gram Cashew, chopped

15 gram Walnut, chopped

15 gram Pumpkin Seeds, chopped

30 gram Flaxseed Meal

1/4 cup Honey

1 Lemon, juice and zest

1 Lime, juice and zest

1 tablespoon Minced Garlic

2 tablespoons Paprika

Salt and Pepper to taste

Instruction:

1. Pour hot water over couscous until covered.  Leave it with a lid on for about 10 minutes.  Loosen the cooked couscous with a folk.

2. Add the rest of the ingredients and toss until mixed thoroughly.

3. Chill it for about an hour before serve.