Tuesday, August 15, 2017

Cilantro Nectarine Yogurt Ice Cream

Is it crazy or what? I saw this Lemon Yogurt Ice Cream posting in the Yummly.  I looked in my refrigerator and thought - Why not?  and I tried it.  It's turned out refreshing and tasty without the heavy cream.   You might say, it's more like a smoothie, but to each its own.
Handful of cleaned Organic Cilantro - stems and leaf and all, except some at the bottom of the stems.
1 C Organic Yogurt
Some Ice - 1 C
1 home grown peach
1/4 Water
Process in your favorite blender.  Mine is NutriBullet Pro.

Don't forget to remove the ring and clean under.  Or you will be beating some extra !#$%  that you don't want.

Friday, August 11, 2017

Scones with Chocolate Chip, Flaxseed Meal, Poppy Seeds, and Kale(powder)

This scone's texture turns out like cake.   Some people like scones that are like dry biscuit/a day old bread.   But unless I over bake it - sometimes I do, it should be moist and tender.   
6 oz organic Flour Shifted with 2 tsp baking powder, 1/4 tsp kosher salt.  Shift well.  Add and mix 4 oz organic sugar, 1 Tbsp Organic Kale Powder, 1 Tbsp Poppy Seeds, 1 Tbsp ground Flaxseed Meal.  Preheat oven to 425'F.   
Add 4 oz sour cream, 1/4 C organic milk, and organic dark chocolate chips.  Gently - Blend well with spatula.    The dough is very soft.   If too wet, add 1 tablespoon of flour.  But the dough is still very moist and hold the form, but not runny.
Transfer the dough to the baking pan line with parchment paper. 
Form the dough into a round disc. 
Apply egg wash - 1 egg yolk and 1 tsp milk. 
Bake till tester comes out dry.  
Check at 10 min. And 12 min.  I baked in countertop electric oven.  
The final scone should be moist like cake and beautifully browned at the top. 

Wednesday, August 02, 2017

Green Onion Pancake Adventure

This summer, my mother and I spent a few weekends checking out recipes and How To's of making the Green Onion Pancake.  This is one of our favorite dish that we have eaten many many times served with rice porridge.   As plain as it may sound, we love it.  However, when I was a child, I would poke out every green onions out of the pancake.  I like the flavor, but when I was a kid, the green onions tasted like soap.  So, don't be surprised, if your children feel the same.  Young children's taste buds are just not quite the same as the adults'.
We watched YouTube instructions on the Green Onion Pancakes for the tips of this and that... not that we don't know how to make it, but I think there is something to do with the Flour in Asia and in America.  They just turn out differently.
So, this time, the right combo was:
2 Cup Pastry Flour
1 Cup AP Flour
1/3 C Hot water
2/3 C water
1 tsp Kosher Sea Salt

Bunch of Green Onions and as much as you would like.
I like to put chopped Cilantro and or chopped curly Parsley.   They are great addition to the traditional green onion.
Now-a-days, I like to add extra nutritional ingredients whenever I am cooking with "Flour".  Empty flour carb is not that fun anymore.

Chopped Green Onions  - 2 Cups
1 Cup chopped curly Parsley or Cilantro
All veges should be washed.  I saw my mother wiping the green onions stalk dry...  So I did the same.
2 Tbsp Avocado Cooking oil (non-GMO) purchased at COSTCO
3 Tbsp flour

Mix flour together with Salt.  Add 1/3 C Hot water and mix with your utensil - I used chopped stick.
Then, add 2/3 C Water slowly to form a nice soft dough.
Does not need to form into a perfect dough.
Place in a oiled bag.  Set aside in refrigerator for 30 min to 1 hour or more.

Prepare Green Onions:
Place flour and Salt in a heat proof bowl and mix.   Set aside.
In a small fry pan, Add 2 TBsp cooking oil, heat it up over medium heat.  Add HALF of chopped green onion.  Stir to coat all green onions with heated oil.   Add curley parsely.  Cook 30 sec. 
Pour the hot green onion mixture into the bowl with flour mixture.

Remove the rested dough onto a clean work surface smeared with some oil.
Roll out the dough thin.  likely be over 13x9 or more  ... I didn't measure.
Smear a tablespoon of oil over the dough.    Sprinkle with some sea salt.
Evenly smear all green onion mixture with flour and oil all around - corner to corner
Top with fresh green onion and anything else you like that would cook quickly.  NOTE:  This method is only my preference.  You can do any other way you learned.
Roll in the dough with green onion from the widest side into a long rope.
Tip:  As you roll and tuck, pull on the dough a bit to stretch the dough.

Slice into equal length.

Press down with the palm of your hand.

Roll it out.
Heat the fry pan with very very little oil or smear the oil over it.

Cook it over low heat with cover.

Turn the pancake every 1 minute or so.

Cook it till nicely browned.

These bunch looks like very thick pancake in the pictures, but that's because I ran out of the pastry flour.
You really don't want to use flour with high protein/gluten.  Only if Raley stop doing this YOYO shelving of the Bob's Red Mill flour group, I would have been able to consistently shop there.  But last week when I went, Raley don't carry it any more.  Who wants to cook with whole wheat pastry flour anyways.  Yak!  well, I don't like 'whole wheat'.
So, have fun testing recipes with your family!!!

Blueberry Muffin Cups with Almond Slivers and Raisin Crumbles

One of my favorite breakfast when Blueberries are abundantly available in the season.

2/3 C AP Flour
2/3  C Brown Sugar
1 tsp Cinnamon
4 Tbsp Butter sliced into small pieces
1/4 C Slivered Almonds
1/2 C Organic Raisins chopped.  Softened - Soak in 1/4 C hot water

 Mix butter with flour first then add all other ingredients.

2-1/4 C Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Kosher Salt
2/3 C Sugar
1 Tbsp Orange Zest
2 Tbsp Flaxseed Meal
1 Tbsp Poppy seeds
1/3 C Avocado Oil (non-GMO)
1/3 C Vanilla Yogurt with 1/4 tsp Buttermilk or 1/2 C Sour cream
1/2 C milk low fat or whole

Shift dry ingredients together - flour, baking powder, soda
Preheat  oven to 425' F.
Add all other ingredients.
Mix gently.
Use 2 Tbsp cookie scooper to fill the cup molds.
Place on top of lightweight cookie sheet.
Place in center rack.
Makes 15 cup cakes in DAISO colored cupcake molds.
Bake at 425'F degree to start for 12 minutes then drop to 400'F for 5 min.
Insert tester to check doness.