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:

No Bake Lemon Cheesecake Dog

Ingredients:

Chocolate Cake:

2 tablespoons Chocolate Chips

20 gram Salted Butter

30 gram Cake Flour

1 Egg

1 tablespoon Cocoa Powder

1/2 teaspoon Baking Powder

Cream Cheese:

250 gram Cream Cheese

400 ml Condense Milk

1/3 cup Freshly squeeze Lemon Juice

15 gram Gelatine

1 teaspoon Vanilla Extract

Milky Jelly Glaze:

400ml Whole Milk

15 gram Gelatine

Instruction:

Lemon Tomato Jello

Ingredients:

Sweet tomato:

2 Small size tomatoes, hulled

3 tablespoons Lemon Juice

2 cups Water

3 tablespoons Honey

2 tablespoons Sugar

Jello:

4 gram Agar Agar

2 cups Water

3 tablespoons Honey

2 tablespoons Sugar

3 tablespoons Lemon Juice

Instruction:

1. Using a knife to cut a "x" shape on each of the bottom of the tomato skins.  

2. Place the tomatoes into a pot of boiling water for 25 to 30 seconds.  

3. Scoop them up and transfer them to a bowl of cold water immediately.  Gently peel of the lose skins.  Set the tomatoes aside.

4. In a sauce pan, add the rest of the ingredients of the sweet tomato. Cook it over medium heat until the sugar is dissolved.  Remove the syrup from the heat.

5.  Set the tomatoes in a deep bowl.  Pour in the hot syrup and make sure the tomatoes are totally covered.  Put them in the fridge for at least three hours.

6. To make the jello, add all the ingredients into a sauce pan.  Cook the mixture over medium heat until the sugar is dissolved.  Remove it from the heat.

7. To set the tomato jello, place two tablespoons of the agar agar mixture from step 4 on the bottom of the mold.

8. When it nearly sets, gently place a tomato on top of it with the stem part facing upward.  Pour in more agar agar mixture until the tomato is completely covered.

9. Place the jello in the fridge for at least one hour before serve.

Ethan loved this healthy summer treat.

Sweet Poached Pear

Our grandma has a big pear tree in the backyard.  Every fall, there will be many adorable pears diggling in the tree and waiting to be harvested.  Ethan, my little boy, loves to help.

Ingredients:

30 Pears, small size, prefer green and not ripe

2 1/2 tablespoons Vanilla Extract

1 1/2 tablespoon Ground Cinnamon

1 teaspoon Ground Nutmeg

1 1/2 cup Brown Sugar

1 Lemon Juice

1 Lemon Zest

Instruction:

To prepare ahead…

1. Peel the skin of the pears.  Cut off the steams and the bottoms.  Cut the pear in havles vertically to keep the pear shape.  Rinse.

Note: The pears I used here were really green, and their cores were soft enough to keep.  If the pears you are going to use have hard cores and seeds, please remove them.

To cook, day 1…

2. Place the pears in a large pot and fill the pot with water that just enough to cover them.

3. Add the rest of the ingredients.  Bring it to boil over high heat until bubbling.  Turn down to low heat and simmer it for another hour.  Remove it from the heat.  Leave the pears in the pot over night.

To cook, day 2...

4. Bring the whole pot to boil again over high heat until bubbling.  Turn down the heat to low.  Simmer it for another hour, or until the syrup is thickened.  Remove it from the heat.

To serve…

5. This delicious treat is a wonderful pair with ice cream, or a highlight for any pastry.

Note: Keep the pears in a air-tight jar in a fridge.  It can be kept up to a month.

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.