Vegetable/Brown Rice Bread

I have been juicing for a year now, and there is always a lot of vegetable pulp left behind after juicing. All of the pulp have fibers and some nutrition. I have created many recipes with this pulp, and this recipe is one of my favorite choices for bread.

Ingredients:
1 cup vegetable pulp
1 cup warm skim milk
1 egg
1 1/2 tsp salt
1 tbs sugar
2 tbs coconut oil
1 cup cooked brown rice
2 cups Korean wheat flour
2 1/2 cups bread flour
3 tsp active dry yeast

Directions:
All ingredients must be at room temperature. Add ingredients in the order listed above into a bread machines pan. Select dough setting and press start. At the end of the first kneading cycle, let the dough rise until double in size. Remove dough from the bread machine pan and place onto a lightly floured surface. Let dough rest 5 minutes before hand-shaping.
Lightly dust a 13” x 9” baking pan with flour. Cut dough into 6 equal pieces.

Using both hands, stretch ball of dough out and down. Gather the ends to the bottom center of each piece and pinch together to form a plump, round ball. Repeat this process until all the dough forms into smooth, tight round small loaves.

 

Place the loaves on the prepared baking pan. With a very sharp paring knife or single-edge razor blade, cut the top of each small loaf with an X (approximately 1/4 inch deep). Cover loaves with a clean kitchen cloth. Let rise until double in size, about 1 to 1 ½ hours.
Preheat oven to 425°. When dough has doubled in size, sprinkle generously with flour and place in the preheated oven. Bake for 30 minutes or until brown in color.

Remove from oven and cool on the wire rack.

Apple/Pear Cake

I found this recipe on the Taste of Home website. I cut the recipe portions in half, reduced the butter, and he used the cake mix which I always have on hand. It turned out so moist and delicious.

Ingredients:
1 cup shredded peeled tart apples
1 cup shredded peeled pears
1/2 cup sugar
1/2 cup raisins
2 eggs
1/2 cup melted coconut oil
1/4 cup melted butter
1 tsp vanilla
1/2 cup chopped walnuts
1 ½ cups cake mix
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Store-bought cream cheese frosting

Directions:
Preheat oven to 350°. Butter and flour an 8” x 8” cake pan

Combine cake mix, cinnamon, nutmeg, and allspice in a bowl and set aside

In a mixer bowl, beat eggs, sugar, vanilla and melted coconut-butter until light and fluffy.

Gradually stir in flour mixture.

Fold in the shredded apple-pear, raisins, and chopped nuts.

Pour the batter into the prepared cake pan and bake for 40 minutes or until an inserted toothpick comes out clean.

Let cool completely before frosting.

Turkey Fried Rice

Here is another recipe using the roasted turkey left over from the Christmas or Thanksgiving holidays.

Ingredients;
4 cups day old cooked brown rice
2 cups roasted turkey, diced
1 cup imitation crab meat, diced
2 eggs, lightly beaten
2 Chinese sausages, diced (optional)
1/2 cup corn
1/2 cup peas
1/2 cup carrots, diced
1/2 cup chopped onions
2 cloves garlic minced
Sauce:
3 tbs ketchup
3 tbs soy sauce
1 tbs sugar
1/2 tsp salt
1 tbs oyster sauce
1/4 tsp black pepper

3 tbs vegetable oil

Garnish with chopped green onions and cilantro

Directions:
Blanch the corn, carrots, and peas in hot boiling water for 2 minutes. Drain.
In a wok, heat 2 tbs oil.  Sauté the onions and garlic until fragrant.  Add turkey and eggs and stir-fry until solidified.  Remove.  Add 1 tbs oil to wok.  Stir-fry Chinese sausages (about 2 minutes).  Add brown rice and return stir-fried turkey-eggs, and blanched vegetables back into the wok.  Add sauce ingredients and mix well. Cook for another 5 minutes. Sprinkle green onions and cilantro. Serve.

Mexican Wedding Cookies

My friend asked me to make some cookies for her with which she could participate during a Christmas cookie exchange at her work. She also mentioned to me about the Mexican wedding cookies. These are basically sugar cookies with finely chopped nuts in the dough that makes them a little different from the usual sugar cookies. The confectioner's sugar that is added after the cookies cool off definitely contributes to the special way of finishing these cookies. No wonder these cookies are always served at a wedding or some special occasion. Enjoy these simple Mexican wedding cookies.

Ingredients:
2 stick unsalted butter, softened
2 cups all-purpose flour
1 cup powdered confectioner’s sugar, divided
1 cup almonds or walnuts, lightly toasted and finely chopped
1/4 tsp salt
1 tsp vanilla extract

Directions:
Cream the butter with half of the powdered sugar and all the vanilla extract in a large bowl. Sift the flour and salt together into the bowl and fold into the butter mixture. Stir in the nuts. Cover and let chill in the refrigerator for an hour or until firm.
Preheat oven to 375°. With lightly floured hands, shape the dough into 1 inch balls and place about 1 inch apart on a large baking sheet.

 Bake in the preheated oven for 10 minutes, or until set but not browned and rotating the baking sheet so that the cookies bake evenly. Let cool on the baking sheet for 5 minutes.

Place the remaining half of the powdered sugar on a shallow dish.

 Roll the warm cookies in the sugar, and then let cool on wire racks for 30 minutes. When cool, roll again in the sugar. Store in airtight containers.

Turkey Fricassee

I created this recipe by modifying a chicken fricassee recipe. After Thanksgiving or Christmas, the turkey left over from those days is a good way to make this recipe. Since the turkey is already roasted with all the herbs, it is more flavorful and cuts the cooking time in half.

Ingredients:
1/2 roasted turkey breast with bone

2 quarts of water
1 cup white wine
1 medium white onion, diced
1 cup yellow bell pepper, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp cayenne pepper
1 tbs Worcestershire sauce
1/4 cup capers
1/3 cup olives, sliced
1 cup button mushrooms, sliced
5 green onions, sliced
1/2 cup fresh cilantro, chopped
1/3 cup all-purpose flour
2 tbs butter
2 tbs oil

Directions:
In a soup stock pot, place the turkey and water and bring to a simmer. Let turkey cook for one hour. Remove the turkey. Let it cool and then shred it. Drain the broth (yields about 4 cups)
In a deep sauté pan, add oil. Stir in garlic and onions and cook until fragrant. Add mushrooms, capers, olives, and yellow pepper. Stir and cook until the vegetables are wilted. Season with cumin, cayenne pepper, and Worcestershire sauce. Remove from the sauté pan.
In the same pan, add butter. When the butter starts foaming, add flour to make a roux. Add the white wine and cook for 2 minutes. Add  2 cups broth and bring to boil. Return the shredded turkey and the cooked vegetables to the simmering broth. Continue to cook for 10 more minutes or until the sauce has thickened. Add the green onions and stir. Cook for 1 minute. Ladle turkey onto the serving dish and sprinkle with fresh cilantro.

Roasted Turkey Breast

Whether it is for Thanksgiving, Christmas, or an everyday meal, turkey is the healthiest choice of meat. The secret to making a moist, flavorful turkey is to brine the meat and season it very well before baking. The combination of herbs and butter do play an important part in flavoring the turkey, as well. I like to make a simple turkey dinner by placing the vegetables underneath the turkey sitting on top of them while baking. This will also contribute to the moisture of the meat. When the whole thing is done, serve the roasted vegetables alongside with the turkey as a one pot meal go to underline

Ingredients:
1 whole turkey breast with bone
Assorted vegetables, and fruit such as:
Carrots, celery, turnips, onions, oranges, potatoes, and lemons
Herbs: rosemary, garlic, sage, and parsley
1/2 cup butter, softened
1/4 cup olive oil
Seasonings: garlic powder, paprika, cayenne, poultry seasoning, salt, and pepper

Directions:
Brine the turkey breast overnight. Remove, wash, and pat dry (the brine solution posted on Nov, 24, 2011)
Rough chop all the vegetables and herbs and place on a large baking sheet. Sprinkle with salt, pepper, and oil. Pour 1/2 cup chicken broth and 1/2 cup white wine over the vegetables.

 

Slice lemons and place under the turkey skin. Place soft butter under and on top of the turkey. Sprinkle turkey with seasonings and place turkey on top of the vegetables.

Cover with tight foil.

Preheat oven to 375°. Bake turkey for 1 hour. Remove the foil and let turkey bake for another 30 minutes or until the meat thermometer inserted into the thickest part of the turkey breast registers at
160 degrees.

 The juice from the baking process makes very good gravy to serve alongside with the turkey.

 

Cinnamon Carrot Coffee Cake

I love carrots, and a little spin from the classic carrot cake will transfer this cake into a breakfast coffee cake favorite. Feel free to decorate with cream cheese frosting or powder icing, but it good as is.

Ingredients:
2 cups cake mix
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1/4 cup coconut oil, melted
1/4 cup butter melted
1/2 cup sugar
1/2 cup sour cream
2 cups carrots, finely chopped
Cinnamon streusel topping:
1/3 cup all-purpose flour

 

1/3 cup brown sugar
1/4 tsp cinnamon
3 tbs walnuts, chopped
3 tbs butter, cut into small pieces

Directions:
Combine the streusel topping ingredients in a bowl. Use fork to mix the butter until well combined.

Combine cake mix, cinnamon, nutmeg, and all spice in a bowl

Butter a 9” x 9” cake pan and set aside
Preheat oven to 350°.
In a stand mixer bowl, beat eggs, sugar, and oil until smooth.

Gradually beat in the flour mixture and sour cream. Beat on slow speed until well mixed.

Stir in carrots and mix until incorporated.

Pour the batter into the prepared cake pan.

Top with the streusel. Bake in oven for 40 minutes or until a toothpick inserted in the center comes out clean.

Beef Balls with Egg Noodles Soup (MI Bo Vien)

This bowl of beef balls with egg noodles soup is the way for me to enjoy a winter morning. When the outside weather is pouring rain and cold, a steamy bowl of soup is the cure for everything. This quick mi bo vien broth uses a good quality, homemade beef broth, which I already have on hand.

Ingredients:
10 beef balls (recipe posted on Oct, 4, 2011)
Two 4 oz fresh egg noodles
5 cups beef broth (homemade or store-bought)
2 cups water
1 tsp five spices
One 1 inch piece fresh ginger, minced
1 tbs sugar
Fish sauce to taste
Use black pepper, bean sprouts, fresh chilies, cilantro, slice white onions, and green onions for garnish.

Directions:
In a small soup pot, bring beef broth and water to simmer. Add the five spices and ginger. Season with salt, sugar, and fish sauce. Add the beef balls into the simmering broth.
In another pot, bring about 1 quart of water to boil. Drop in the egg noodles and cook for 2 minutes. Drain the noodles.
Place the bean sprouts in the bottom of a serving bowl.

 Then add egg noodles, some white onions, and green onions.

 Divide the beef balls equally into each of the serving bowls and ladle the hot broth over the meat balls. Sprinkle with cilantro and serve with chilies hoisin sauce.

Easy Christmas Cookies

Basic sugar butter cookies with simple decorative touches will make these cookies a festive Holiday gift.

Ingredients:
Dry ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 salt
Wet ingredients:
1 egg
1 stick softened butter
1/2 cup sugar
1 tsp vanilla
Others:
1/2 cup chocolate chips
1 cup coconut flakes, light toasted

Directions:
Preheat oven to 375°. Line baking sheet with parchment paper/
Combine the dry ingredients in a bowl and set aside.
In a standing mixer bowl, beat butter and sugar until smooth. Add eggs and vanilla and mix well. Gradually add the dry ingredients into the mixer bowl. Beat until all ingredients are incorporated. Stir in chocolate chips and toasted coconuts.
Using a small ice cream scoop, make small balls from the dough. Place onto the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes.

Remove and let cookies cool on wire rack before decorating.

 

Fish Baked with Shredded Vegetables

Traditionally, Asian meals always consist of four different dishes and a soup. However, in modernizing and simplifying lifestyles now, this recipe combines fish and vegetables in one dish to make it simple to serve.

Ingredients:
Marinade
Two 6 oz fish fillets, such as cod, salmon, or tilapia
1 tbs shaoxing wine
1/4 tsp salt
1/8 tsp pepper
Vegetables
2 cup total of equal parts shredded:
Red, green bell peppers
Fresh Mushrooms
Napa cabbage
Onions
Carrots
fresh ginger
Sauce
2 tbs good soy sauce
1 tsp sugar
2 tsp vinegar
1 tsp sesame oil
1/4 cup chicken broth
1/2 tsp cornstarch
Fresh chopped cilantro

Directions:
Combine the marinade and marinate the fish in the baking dish for 15 minutes. Just before baking, add 1 tbs oil to each fillet.
Preheat oven to 400° and bake fish for 20 minutes.

Meanwhile, heat 1 tbs oil in a sauté pan over medium heat. Stir in the vegetables and cook until fragrant (about 5 minutes). Mix sauce ingredients together and pour into the vegetables. Cook until thickened and pour over baked fish. Sprinkle with cilantro and serve.

Stir-fried Shredded Chicken

It is simple to make this stir-fried chicken dish at home using just whichever vegetables that suit your taste. This excellent meal takes under 30 minutes to prepare.

Ingredients:
Chicken marinade
1/2 lbs boneless, skinless chicken legs and breasts, shredded
1 tbs each soy sauce, shaoxing wine
1/4 tsp salt
1/2 tsp cornstarch
1/4 tsp pepper
2 cloves garlic, minced
Vegetables
1/2 cup mushrooms, sliced
1/4 cup carrots, sliced                            
1/4 cup celery, sliced
1/4 cup green beans, diced
Stir-fried sauce
1/2 cup chicken broth
1/2 tbs wine
1/4 tsp salt & pepper
1/4 sugar
1 tbs cornstarch
Others
4 green onions, cut into 1/2 inch-long pieces
Fresh chopped cilantro

Directions:
In a bowl, combine the chicken and the marinade. Let it sit for 15 minutes and add 1 tbs oil (this will help chicken to separate during frying).
In another bowl, combine the stir-fried sauce.
Prepare the vegetables and have them ready.

Heat 1 tbs oil. Stir-fry the chicken over medium heat until medium well.

Then move to the side of the wok. Stir fry the green onions briefly. Add the vegetable mixture to the wok and stir-fry briefly.

Push the chicken back with the vegetables. Cook, and add the stir-fry sauce.

Stir-fry and mix well (about 5 more minutes). Sprinkle with chopped cilantro and serve.

 

Seeded Bread

This machine-made bread is a super-satisfying bread that bakes into a light-textured loaf. I stuffed this bread with nuts and seeds that is excellent for toasting.

 Ingredients:
1 cup water
2 tbs honey
1 tsp salt
2 tbs coconut oil
1 tbs butter, melted
1/2 cup whole wheat
2 1/2 cups bread flour
2 tbs active dry yeast
2 tbs chopped walnuts
2 tbs sunflower seeds
2 tbs pumpkin seeds
1 tsp poppy seeds
1 tsp sesame seeds

Directions:
In a bread machine pan, add the first 8 ingredients in the order listed above. Select the dough setting and press start. Before the last 5 minutes of kneading, add the rest of the ingredients. Let the machine finish its cycle.
Meanwhile, butter a 9” x 5” loaf pan and set aside
After the dough has risen the first time, remove and shape into the size of the loaf pan and place dough into the prepared loaf pan. Spray some oil over the dough to prevent sticking. Cover with plastic wrap and let the dough rise for 40 minutes or until double in size.

 

Preheat oven to 375°. Before baking, brush with some water and sprinkle 2 tbs of rolled oats on top. Bake on the center rack of the oven for 35 to 40 minutes until the bread is golden brown and the bottom sounds hollow when tapped with a finger. Immediately remove from the pan and transfer to rack to cool before slicing.

Carrot Raisin Muffins

Sweet carrot - raisin muffins make wonderful breakfast treats.

Ingredients:
1 cup cake mix
1/2 cup carrots, shredded
1/4 cup raisins
1/4 cup sweet coconut flakes
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp pumpkin spice
1/2 cup applesauce
1/4 cup vegetable oil
1/4 cup nonfat yogurt
1 egg

Directions:
Preheat oven to 350°.  Line the muffin tin with paper cup liner and set aside.
Combine cake mix, sugar, cinnamon, and pumpkin spice in a bowl.
In another bowl, combine egg, applesauce, oil, and nonfat yogurt in a Vitamix or any kind of blender, Turn the machine on. Process on medium speed until combined.

 

Add the wet mixture with the cake mix mixture. Use a spatula to mix well. Fold in the carrots, raisins, and coconut flakes.

Scoop this batter three quarters full into the prepared muffin tin liners. Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.