Polly's Almond Pudding with Fruits Cocktails

Milk Almond Pudding is so refreshing and easy to make.
You will enjoy it anytime.
Even though I am lactose intolerant, I found this Organic milk by Stremicks Heritage Foods the best milk without giving me any side affects.  I have tried Organic Valley milk, but unfortunately, it does not do well with my system.
So, use whichever brand milk of your choice.


Ingredients:
AGAR AGAR gelatin package or AGAR AGAR sticks, usually sold in Asian market - 1 inch square by 12 inches long, sold in set of 2 in clear plastic.
Follow the package to prepare the AGAR AGAR - instead of full 6 Cups of boiling water, add 3 C of water
(or buy powder AGAR AGAR package and dissolve 2 g to 120 g of liquid)

Add Organic Sugar - 3/4 C
1 tsp of pure Almond extract
3 C whole Organic Stremicks milk

Bring water in a pot to a boil.Stir in AGAR AGAR Powder.  Stir and cook over medium low heat to make sure all AGAR AGAR are dissolved completely.  Add sugar.  Stir until dissolved.
Add milk.
Transfer the mixture into a wide pan that you can slice easily the set pudding later.
Refrigerate until set.
When ready to serve.
Slice the set pudding into 1/1 inch squares or rectangles.

Add 2 cans of your fruits cocktails or cut up organic fresh fruits of your choice.
Serve

 

 

Polly's Quick Stir Fried Organic Red Chard

Just as quick as I can dish up a stir fried fresh Kale, I tried it with Organic Red Swiss Chard.  Whether Organic or not, it is up to you, but make sure to wash and rinse vegetables carefully.   You will notice the color of rinsing water change from mirky color sometimes to fresh bright greenish tinted water, etc.  It won't hurt to sprinkle 1/4 teaspoon of salt while washing to clean the vegetables.   As they say, however the shape of the vegetables or fruits maybe, it is supposed to be good for that body part of yours.   So, I am guessing this Swiss Chard is good for my lungs.

 What do you see?

Ingredients:
2 cloves of large garlic, smashed, then, pilled
1 bunch of Organic Swiss Red Chard - Washed and chopped crosswise
2 TBsp EVOO
Pinch of salt
Large WOK to cook in
Two spatula to stir fry like a pro

 

Heat up the wok, then, add the oil.
When the EVOO starts to shimmer, Add the garlic, then, chopped Swiss Red Chard.
With both spatula/wooden flat spatula, stir fry to coat all chard is coated with vege oil.
Add Salt.
Keep stirring to cook until tender - about 7 to 8 minutes.  or Depending on your gas stove's BTU, maybe it's only 5 minutes for you.

 Serve with cooked Extra Long Basmati rice mixed with Quinoa.   Yum!

Polly's Lionhead Harissa Stew

This is a modified Chinese Lionhead stew with Harissa paste.   It actually turned out quite tasty.
Prepare the pork meat balls first - Mix the following ingredients.
Wash and Cut NAPPA Cabbage about 6 Cups full
Pre-Hydrate SHIITAKE Mushrooms - Qty 6 in a Hot boiling water in a bowl - set aside
Drain Firm or extra firm Organic TOFU.  Cut them into 1 inch cubes, approx. - set aside
Get rice vermicelli ready.   Cut into desired length with Kitchen scissors.  You can use Yam Noodle also (as shown in picture.)  Set aside

In a Large soup pot, with some EVOO 1 - 2 tsp,  fry them till dark brown.  Turn the heat low and transfer to a plate, set aside.
1 lb ground meat balls
1 can or fresh chestnuts, chopped
3 green onions, chopped
1 large egg
2 TB fresh gingers, chopped
1/4 Salt and Fresh Ground Black Pepper
For Soup:
2 TB Organic soy sauce.
8 C Chicken Stock or half half chicken stock and water.

 

When meatballs are nice and brown, Add stock.  Add liquid from SHIITAKE mushrooms and mushrooms.  If you would like, you can add large cut DAIKON as well.  (DAIKON - Japanese white long radish)

 Taste the soup.  Add salt and Blk pepper or white pepper.  Add 2 TB Organic soy sauce.
Add vermicelli. 2 minutes.

 Add Nappa Cabbage.   Stir.  
2 minutes

 Add TOFU last.

 ADD homemade HARISSA paste

 http://rockdavinci.blogspot.com/2012/04/pollys-harissa.html

 Cook to reduce liquid.

Serve!