Apple Coffeecake 蘋果下午茶蛋糕

Vegetable Thai Curry

Sauce:

1 can Thai coconut milk

1 tsp red curry

1 tsp curry

1 tsp soy sauce

Vegetable:

cabbage

carrot

zucchini

squash

mushroom

eggplant

Raspberry White Chocolate Cake

dry ingredient:
2c Quinoa flour

2 tsp baking powder

1/4 tsp allspice

1/8 tsp salt

wet ingredient:

1 egg

1/2 c butter (melted)

1 tsp vanilla

3/4 c milk

1/4 c brown sugar

nuts & fruit:

3/4 c pecan & walnut (toasted and chopped)

3/4 c white chocolate

1 1/3 c raspberry (frozen)

Mix all the dry ingredients and wet ingredients separately, then blend together. Finally, blend in nuts, fruit and white chocolate. Bake for 35 minutes at 350 degree Fehrenheit.

Avocado Vegetable Sandwich

Ezekiel Bread

Vegenaise

avocado

tomato

Alfalfa sprout

Miso Vegetable Soup

1. Fry cabbage, green beans, carrots, mushroom, tofu.
2. Add water and vegetable broth to vegetables.
3. Dissolve 1 Tsp miso in hot water then add to the soup.
4. Simmer for 10-15 minutes. Ready to serve..

Double Apple Cake with Brown Sugar (雙重蘋果蛋糕)

Ingredient:
1 c dry apple ring (cut in half)
1 c raisin
1/2 c brown sugar
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp cloves

1/2 c (1 stick) unsalted butter
2 large eggs

2 c flour
1 1/2 tsp baking soda
1/8 tsp salt

3/4 c coarsely chopped pecans, toasted
2 medium sized cookng apples, cored and cut into 1/2 inch pieces

Procedure: Soak 3/4 cup water with dry apple and raisins. Add nutmeg, cinnamon and cloves and 1/2 cup sugar to soak together for 20 minutes. In a bowl, electrically mix butter, sugar and lastly eggs. On the side, mix flour, baking soda and salt. Stir in the flour with the wet ingredient, mix well. Stir in pecan and fresh apple chunks. Pour into 9x9 inch pan. Bake at 325 F degree for 1 hour 10 minutes.

Result: I cut down the sugur and butter into half, and used water instead of brandy to soak the apple and raisins. I also added cinnamon, nutmeg, cloves and 1/2 cup brown sugar to soak with apple and raisins for about 20 minutes. I bake my cake at about 300 degree the first 30 minutes, then turn the temperature to 275 for the rest of 40 minutes. The flavor without brandy and reduced butter and sugar is still unresisting. The entire kitchen smells like cinnamon apple.

Reference:
www.thekitchn.com/thekitchn/dessert/recipe-sticky-spiked-doubleapple-cake-with-a-brown-sugarbrandy-sauce-066619

Ultimate Chocolate Chip Walnut Cookies 終極巧克力核桃餅乾 (比濃情巧克力還要厲害)

Ingredients: (approx. 2 dozen)
1 1/3 cups flour
2/3 cup cocoa
3/4 tsp baking soda
3/4 cups (1 1/3 sticks) unsalted butter
1 cup packed light brown sugar
2 large eggs
3/4 cup (4.5 oz) bittersweet chocolate (cut in pieces)
1 cup walnut coarsely chopped

Procedure:
Mix flour, cocoa, baking soda. Mix melted butter (I used salted butter instead) and sugar with electric mixer, then add in eggs and mix well. Add in the dry ingredient and keep mixing. When well mixed, stir in the walnut and chocolate pieces. Drop in dough with 1 inch apart on a butter-coated plate. Bake in 325 degree Farenheit for 20-25 minutes.

Note: If like chewy in the middle, can adjust temperature to 350 F and reduce baking time to 15-20 minutes. (But careful not to burn the surface). In this recipe, I also cut down the amount of sugar to 1 cup (instead of 1 1/4 cup) and butter to 1 1/4 stick (instead of 1 1/2). I think the sweetness is perfect with reduced sugar, but still a bit too buttery for me. Next time I would try 1 stick of butter instead. Also, walnut might taste better if toasted before baking.

Comment: Very very chocolate satiated! & not very sweet.

Recipe from:
www.thekitchn.com/thekitchn/dessert/recipe-dark-chocolate-walnut-cookies-085597

Shanghainese Gluten (烤麩)

1 pack gluten (吉祥牌烤麩-冷凍)

1/2 pack bamboo shoots (味全冷凍春筍)

4 shitaki mushroom (shredded)

1 ginger (cut in pieces)

soysauce, sugar, sweet sauce (甜麵醬)

Instruction:

Fry the gluten first until surface become crispy. Fry ginger, mushroom and bamboo shoots in subsequent order. Add soysauce, sugar and sweet sauce, fry until tasty. Then add fried gluten with vegetable, mix until gluten absorbs the mushroom flavor. Add more condiment if desired, and fry until everything mixed evenly.

Sugarless Blueberry Bread (無糖藍莓蛋糕)

Asparagus 橄欖油炒藘筍

Cream of Butternut Squash Soup (奶油南瓜湯)

1 can of 15 oz. Farmer's Market Organic Butternut
14 oz organic broth (vegetable)
1 onion
2 diced organic carrots
1/2 tsp baking soda
1/3 tsp salt (or less)
1 tsp cinnamon (optional)
1/8 tsp pepper
2 cup half and half

Instruction (from the back of Farmer's Market Organic Butternut can): In a large pot, mix broth, onion, carrots, baking soda, salt, cinnamon and pepper. Simmer for 10 minutes until vegetables are soft. Puree vegetable in blender. Return to pot. Add butternut squash and half & half. Simmer for 10 minutes and serve.

Modification: Steam, then peel a fresh butternut squash. Cut in cubes and mix in soup. Stir until the chunks semi-dissolve in soup. This gives a nice texture and fresh butternut flavor to the otherwise pre-prepare can-like soup taste. Also, instead of using 2 cup half and half, I used 1 cup whole milk and 1 cup half and half. I did not use up to 1/3 tsp salt, instead, just a dash of salt and pepper. The consistency and flavor of the soup is great!

red cabbage pie (紫高麗菜鹹蔬菜派)

1 pie crust

filling:
1 red cabbage (cut in small pieces)
1/4 c half and half cream
1/2 c whole milk
1 T butter
1/4 c flour + 1/3 c milk (mix well)
1/4 parmesan cheese
1/8 t clove
salt and pepper to taste

topping:
1/2 c shredded sharp chedder cheese
1/2 c shredded mozzarla cheese

Procedure: saute cabbage with butter until soft. Simmer in cream and milk. Add salt, pepper, parmesan cheese and clove, mix well until tasty. Add flour and milk mixture to cabbage, stir until thickens. Pour the mixure in 9 inch round crust. Cover the top with shredded cheese. Bake at 325 F for 40 minutes.

參考網頁: http://bbs.kimy.com.tw/forumTopic_new.asp?topicID=331701

Vegetarian Turnip Cake (素蘿蔔糕)

6 Cup Radish (3-4 medium to large radish, peeled and shredded)
1 1/2 Cup long grain rice (soak overnight, then blended with 1 cup water)
1/4 tsp salt
1/4 tsp pepper
4-5 dry Chinese mushroom (soaked and cut into small cubes)
1/2 Cup marinated dry radish pieces (蘿蔔乾)
Soy sauce to taste

Procedure:
Fry the mushroom with soy sauce, take out. Fry radish. Mix mushroom with radish. Pour the rice liquid to the vegetables and stir until well-mixed. Pour the mixture into a steam pan then steam for 50 minutes.

Zucchini Bread

Dry ingredient:
2 1/2 Quinoa flour
5 tsp baking powder
1 1/2 tsp baking soda
2 Tsp sugar (less than requested)
1/4 tsp salt
4 Tsp Parmesan cheese (more than requested)

Wet ingredient:
2 C Grated zuchini (more than requested)
2 eggs
3 1/2 Tsp butter (less than requested)
1 tsp grated onion (less than requested)
1 C non-sweetened yogurt (replacement of buttermilk)

Note: Brody's recipe intended this to be a sweet bread, however, I would like this to be more of a salty vegetable bread. I reduced the sugar from 1/3 cup to about 2 Tsp, and added more parmesan than the 3 Tsp requested. Since I added 1 cup more zuchini than originally called for, I added less butter to balance out the moist. Also, I replaced buttermilk with yogurt. Yogurt added a sour cream like flavor to this bread, especially when onion is added.

Result: The overall taste is not bad, I would give it a 75% rating. Since I was using salted butter, next time no additional salt is needed. Also, baking powder could be reduced to 3 tsp instead of 5 Tsp. Although the bread taste well with zuchini and parmesan, it is slightly on the salty side and too strong of a baking powder bitterness to it. The original sweetness of the dough can barely be tasted after cooking, hence the amount of sugar (2-3 Tsp) was not creating a problem. The combination of yogurt, butter, onion and parmesan cheese definetely made a very nice flavor to the bread. Next time, I would also add about 1/2 C of chopped pine nuts or even some grated butternut squash to this beautiful bread.