梳乎蛋梳乎蛋 ＋ 港式西炒飯 Gudetama Omelet and Tomato Fried Rice

材料：

2 碗   白飯

3 湯匙   青豆，急凍

3 湯匙   粟米，急凍

2 隻   雞蛋

調味料：

1 湯匙   豉油

1 湯匙   糖

1/8 茶匙   鹽

2 湯匙   茄汁

INGREDIENTS:

2 bowls Cooked Rice Rice

3 tablespoons Green Pea, frozen

3 tablespoons Corn, frozen

2 pcs Eggs

Seasoning:

1 tablespoon Light Soy Sauce

1 tablespoon Sugar

1/8 teaspoon Salt

2 tablespoons Ketchup

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:

Perfect dessert for fall - Fruity Rice Pudding

Ingredients:

165 gram Japanese Rice

3 Cups Whole Milk

2 cups Water

1/4 cup Dried Cranberries
1/3 cup Brown Sugar

1/4 cup Dried Raisins

1/2 teaspoon Ground Cinnamon

1/3 teaspoon Vanilla Extract

1/8 teaspoon Salt

Instruction:

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.

Cheesy Zucchini Rice Pumpkin

Ingredients: make about 20 Pumpkins

2 cup Cooked Rice

1 cup Chicken Broth

1 Zucchini, large size

2/3 cup Shredded Cheddar

1.5 tablespoon Butter

Instruction:

1. Peel the zucchini.  Reserve 1 to 2 strings of the skin.  Grate the zucchini and then squeeze as much juice as you can out of it.  Set the zucchini aside.

2. Bring the cooked rice and the chicken broth to boil in a pot over high heat.  When the broth starts bubbling, turn the heat to medium.

3. Add in the grated zucchini, cheeder, and the butter.  Stir it consistently until the the cheese is melted and the mixture is well blended.  Remove the rice from the heat.  Let the rice cool until you can handle it with bare hands.

4. Lay out a piece of plastic wrap.  Place about 5 tablespoons of the cheesy rice in the middle.  Pick up the four edges of the wrap, and twist it into a tight ball.  Release the wrap.  Place the pumkin-shape rice ball on a serving dish.  Repeat this process until finish all the rice.

5. To decorate the pumpkins, add a small piece of the zucchini skin on top of each.  Serve in warm or in room temperature. 

Red Bean Rice

Ingredients:

1 tablespoon Red Beans

1 cup Rice

3/4 Water

Instruction:

1. Soak the red beans in water the night before.  Drain.

2. Add rice, water, and the red beans in a rice cooker.  Cook for an hour.

Other than a bowl of nutritious rice, my son also had a great afternoon playing with the red beans...

Pour into here, and pour into there...

Uh-oh!

I'm stepping on them...

Being a good boy, cleaning up the beans

Stir fry Chinese bok choy

Ingredients:

15 Bok Choy, medium size

6 Ginger slices

2 vegetable oil

1/3 Salt

Instruction:

1. Rinse off sand and dirt in the bok choy.  Slice the steams into thinner stalks.

2. Heat up the vegetable oil in a frying pan over high heat.  Add salt and ginger .  Sauté it until fragrant.

3. Add bok choy.  Sauté it for about 10 minutes, or until the steams turns translucent and the leaves shrink.

4. Remove it from the heat.  Serve with white rice.

Chickpea rice

Ingredients:

1 cup Canned Chickpea

2 tablespoons Olive Oil

1/2 teaspoon Sugar

1/8 teaspoon Salt

2 cups Cooked White Rice

Instruction:

1. In a mixing bowl, mash chickpea into fine paste.

2. Add olive oil, sugar, and salt.  Mix well.

3. Heat up the chickpea paste in a microwave for about 1 minute.

4. Pour the taste on top of the rice.  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.