Salmon Bake with Avocado Salsa

Combining fish and avocado will make this dish exciting to eat, not to mention the health benefits of both fish and avocado.
Ingredients:
For the fish:
Two-6 oz salmons
1 tsp soy sauce
1/2 tsp black pepper
1 tsp cooking wine
1/4 cup sliced white onions
For the avocado salsa:

1 small ripe avocado, peeled with pit removed
1 tbs olives
1 tbs sun-dried tomatoes
1 artichoke heart, drained
2 cloves garlic
1 tsp caper
1 tsp salt
2 tbs lemon juice
A handful of cilantro leaves
1 green onion
2 tbs olive oil

Directions:
In the tall cup of the Magic Bullet® machine or blender, combine all the ingredients of the avocado salsa and process until well blended (a few chunks of avocado is fine).

In an individual baking dish, marinate salmon with cooking wine, white onion, soy sauce and black pepper for 15 minutes.

Add 1/2 cup of the avocado paste on top of the fish.

Cover with tin foil and bake in preheated oven set to 375° for 20 minutes. Serve with brown rice or a piece of toast.

Oriental Chicken Salad for Two

This Asian salad is perfect for finishing leftover barbecued, boiled or baked chicken. Topping this salad with crunchy, fries Ramen noodles and drizzled with oriental salad dressing will bring this salad to the top and can be very easily served as dinner, too.
Directions:
For the salad:
1 cup romaine lettuce, cut into bite-size pieces
1 cup head lettuce, cut into bite-size pieces
1/2 cup white cabbage, shredded
1/4 cup carrots, shredded
1/2 cup cucumber, cut as matchsticks
1/4 cup red onion, thinly sliced
1/4 cup celery, shredded
1 green onion, chopped
2 cups cooked chicken, sliced

1/2 cup fried Ramen noodles
For the dressing:
1/4 cup peanut oil
2 tbs honey
1/4 cup rice vinegar
2 tbs fresh ginger, chopped
2 cloves garlic
1 tsp red pepper flakes
1 tbs sesame oil
3 tbs good soy sauce
Garnish:
Handful of cilantro leaves, chopped and roasted sesame seeds
Directions:
Cook Ramen noodles in boiling water for 2 minutes; Drain and fry in hot oil until crispy.

 Remove from oil, The extra fried noodles can be stored in a an airtight container for one week.

To make the dressing, use a blender or the small cup of the Magic Bullet® to combine all the dressing ingredients and process until all mixed together. Refrigerate until needed
Mix all the salad ingredients in a serving bowl. Top with cooked chicken and fried Ramen noodles.

Pour the dressing 10 minutes before serving. Sprinkle with chopped cilantro and roasted sesame seeds.

Chocolate Pound Cake

The pound cake is delicious, moist and buttery with just the right amount of coco powder and it can be baked and then stored in the freezer  for any time snacking. By doubling or tripling the quantity of ingredients, it is easy to make as many miniature-size or large pound cakes for special occasions as needed.
Ingredients:
2 tbs unsweetened coco powder
2 tbs boiling water
2 large eggs, room temperature
3/4 cup flour, sifted
1/2 tsp baking powder
1/2 cup sugar
1/2 stick butter, room temperature
3 tbs chia seeds gel
1 tsp vanilla
Pinch of salt

Directions:

Preheat oven to 350°. Spray a 9" x 4" x 3" loaf pan with vegetable oil and line the bottom with parchment paper.

In a small bowl, whisk coco powder with boiling water. Let it cool. Mix in the eggs and vanilla.

In another larger bowl, use a hand held mixer on low speed to combine flour, baking powder, salt and sugar by beating for 30 seconds.

Add butter and half of the coco-egg mixture at low speed and then increase to medium speed to aerate and develop the cake's structure.

Scrape down the side of the bowl. Gradually add the remaining egg mixture and beat for 30 second to incorporate the egg and strengthen the cake's structure.

Pour the batter onto the prepared loaf pan and smooth the top with the back of a spatula.

Bake for 40 minutes or until a toothache inserted into the center comes out clean. Check the pound cake in 20 minutes and cover loosely with foil to prevent from overbrowning.

Baked Vegetable Delight Breakfast for Two

Breakfast without eggs will not be breakfast. This hearty meal is very delightful for breakfast and could even be served at dinner as well.
Ingredients:
1/4 cup cauliflower florets
1/4 cup corn
1/4 cup chopped onions
1/4 cup chopped spinach, blanched with water squeezed out
1/4 cup sliced mushrooms
1 plum tomato, thinly sliced
2 tbs grated Parmesan cheese
1/4 cup muffin mix
2 eggs
1/2 cup chicken broth
1/4 cup skim milk
1/4 tsp salt
1/4 tsp black pepper
Directions:
Preheat oven to 400°
Spray a 10" x 6" baking dish and set aside.
Place vegetables onto the pan up to the tomatoes.
In the blender blend eggs, cheese,broth and milk; season with salt and pepper until combined and pour over the vegetables; Arrange the sliced tomato over the top.

Bake uncovered for 35 minutes or until the top is golden brown. Let cool for 5 minutes before serving.

Peanut Butter Cookies

There are many peanut butter recipes out there, but this one is easy to make, is delicious and is a real keeper.
Ingredients:
1/2 cup creamy peanut butter
1/4 cup vegetable shortening
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 tbs chia seeds gel
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
10 Milky Way or Twix mini-size candy bars, cut into half

Directions:
Preheat oven to 375°.
Combine flour, salt and baking soda in a bowl and set aside.
Cream together the shortening, peanut butter, and both types of sugar. Add egg, milk and vanilla. Beat ell. Add flour mixture to cream mixture. Beat on low speed until still dough forms.

Shape into 1 inch balls.

Place on ungreased cookie sheet about 2 inches apart. Place the cut candy on top of the cookies and bake for 10 to 15 minutes.

Remove cookies from the cookie sheet to cool.

Bosc Pears in Ginger Coconut Juice

In French restaurants, this dessert is made in a red wine poaching liquid and tastes fantastic. I was inspired to create this recipe by using coconut juice and ginger to poach the pears for a few hours on a stovetop or Crock-Pot®. I love to make this dessert because the cinnamon perfumes the whole kitchen. The cost to make  this recipe is much less than the red wine poaching liquid, so it can be made for pot luck parties where adults and children can enjoy it too.
Ingredients:
4 Bosc pears, ripe but still firm
2 cans of coconut juice
Zest of 1 orange
2 small cinnamon sticks
2 cloves
1/4 cup honey
3 tbs lemon juice
4 inch fresh ginger, peeled and sliced

Directions:
Peel the pears but don't remove the stalks.

Place pears onto a saucepan with the rest of the ingredients. Bring to boil. Cover and poach gently for  2 hours or until pears are very tender, turning occasionally. Lift out each pear with a slotted spoon.

Strain the liquid to remove the cinnamon stick, cloves, ginger and zest. Pour the liquid back into the saucepan. Simmer gently, stirring now and then until the liquid thickens. Pour over pears. Serve warm or cold with ice cream or whipping cream.

This recipe can be made in a Crock-Pot®. Place pears and the rest of the ingredients into the Crock-Pot®. Cover and turn to low heat for 6 hours or high for 4 hours. Remove pears and cook down the liquid in a saucepan.

Replace coconut juice with a bottle of good red wine, omit ginger .

Sweet And Sour Fish Fillets

Most sweet and sour recipes involve breaded seafood or meats and then deep-frying them. I make this sweet and sour fish fillet healthier by steaming the fish. The pineapple juice will add the natural sweetness for this dish.
Ingredients:
For the fish:
Two-4 oz tilapia or cod fillets, cut into bite-size pieces (about 1 inch squares)
2 tsp soy sauce
2 tsp cooking wine or dry sherry
1 tsp mirin
1 green onion, chopped

For the sauce:
1/4 cup rice vinegar or red vinegar
1/2 cup chicken stock
1/2 cup pineapple juice
1 tbs brown sugar
1 tbs ketchup
2 tsp cornstarch
Other ingredients:
2 tbs oil
1/4 cup of equal amounts of red,  and yellow sweet bell peppers, cut into bite-size pieces
1/4 cup white onion, cut into bite-size pieces
1/2 cup fresh or canned pineapple, cut into bite-size pieces
1 plum tomato, cut into bite-size pieces
1 tsp minced ginger
1 tsp minced garlic
Garnish with cilantro and green onions, chopped

Directions:

Place fish fillets on a plate and cover with all the fish ingredients (marinate for 15 min.).

In a bowl, whisk all the sauce ingredients to combine. Set aside.

Place all the vegetable ingredients on a plate. Set next to the stove.

Place the fish on the steamer and steam for 15 minutes or until fish can flake easily with a fork.

While fish is steaming, heat wok with 2 tbs oil over high heat.

 Add ginger, garlic and white onion and cook until fragrant (about 3 minutes). Add bell peppers, pineapple and plum tomato. Stir for 3 minutes.

Add sauce and cook until sauce thickens.

Throw in cilantro and green onions.

 Pour over fish.

Chicken Soup With Potato and Vegetables

This soup is a "Lazy" dish. It takes only a few minutes to prepare, and most of the ingredients are usually available to put together.
Ingredients:
2 cups roasted chicken, shredded
1 medium Idaho potato, peeled, cut into bite size pieces
1 chipotle squash, peeled, cut into bite size pieces
1 carrot, peeled, cut into bite size pieces
1 cup white cabbage, cut bite size pieces
1 cup cauliflower florets
1/2 cup chopped white onions
1 tsp salt and black pepper
1 tsp fish sauce
6 cups chicken homemade or good store-bought chicken broth
2 oz cellophane noodle, soaked in warm water
Garnish with chopped cilantro and green onions

Directions:
Place the chicken broth in a 5 qt pot over medium heat. Add all the ingredients except the cellophane noodles. Bring to boil and simmer for 15 minutes or until the potato and carrots are cooked through. Drain the cellophane noodles and cut the strands into 2 or 3 crosswise sections. Add into the soup. Bring soup back to boil for 3 minutes. Ladle soup into a bowl. Sprinkle with cilantro and green onions. This soup can be served with rice as part of an Asian family dinner.

Vegetarian Sticky Rice (Banh Chung chay)

Sticky rice or steamed rice cake is a traditional dish served in Vietnam during Vietnamese (Asian) New Year celebrations. I remember my father making this cake and cooking it in hot boiling water overnight. It was exciting for us as young kids when our dad allowed us to make small cakes for ourselves and to let us stay up all night to watch the cake cooking. The older kids would refill the water in the pot when needed during the night, and the younger ones would have to put more wood into the stove to keep the fire burning. With all the rules and regulations for safety of the children in this country, I don't think the parents here would allow their children to do this, but, for me, this is the best childhood memory that I have with my brothers and sisters and, especially, with my Dad. The anticipation always made us feel like we could not wait until morning to see the quality of the cakes that we made by ourselves. To me, there is nothing that tastes better than the steamed rice cake did at that moment. Traditionally, the steamed rice cake is made from glutinous rice, pork, and steamed mung beans with others ingredients and then wrapped in banana leaves. Also, this cake is considered an essential element of the Buddhist family altar at the New Year. For this purpose, the steamed rice cake will be prepared without pork. I am not a meat eater; therefore, I like the cake prepare the Buddhist way. Of course, I use my Dad's steamed rice cake recipe, but prepared without pork and using modern technology to cooking time in half. Even though my Dad has passed away several years ago, he and the fond memories are with me every time I make this cake.
Ingredients:
For the cake:
5 cups glutinous rice, washed and soaked overnight
Banana leaves, washed and dried
For the Filling:
1 recipe for seitan (mock meat substitutes for pork) optional
2 1/2 cups dried slit mung beans, washed and soaked overnight
2 shallots, thinly sliced
2 leeks, use white part, thinly sliced
2 tsp salt
3 tsp black pepper
1 tsp sugar
1 tbs mushroom seasoning powder (bot nem nam)
2 tsp good soy sauce
1/2 cup vegetable or peanut oil

Directions:
For the seitan meat:
Slice seitan into a 1/8 inch thick by 6 inch-long piece. Mix 2 tbs soy sauce, 1 tsp sugar, 1 tsp salt and 1 tbs chopped shallots. Add meat and marinate overnight.

For the mung beans:
In a large steamer over high heat, steam mung beans for 15 to 20 minutes or until beans get soft.

 Let beans cool off and process in the food processor until become fine.

Heat 1/4 cup of oil in nonstick pan. Add shallots and leeks and cook until fragrant (about 3 minutes).

Add mung beans. Season with soy sauce, sugar, salt, black pepper and mushroom seasoning. Stir this mixture together.

Add the rest of the oil and remove from heat. Let it cool off and form the beans mixture into a ball (about 8 portions), each portion about 1/2 cup

For the rice:
Add 2 tsp of salt into rice.

To assemble the rice cake (plastic wrap, foil, kitchen twine are needed):
I use a wooden 4" x 4" x 2" mold.

Cut the banana leaves larger size than the mode (about 10" x 6") . Each cake will need 4 banana leaves.

Place a 10" x 10" piece of plastic wrap on the countertop. Place the mold on top of the plastic wrap.

Lay a banana leaf on top of the wooden mold. Neatly tuck leaf into all four corners.

Add ½ cup of sweet rice at the bottom.

On top of the rice, add 1/4 cup of mung beans and a few pieces of seiten meat on top of the mung beans.

 Then add another 1/4 cup of the mung beans to cover the meat.

Fill to top with another ½ cup of rice; Spread the rice to cover entire surface of the cake.

 Seal the cake with hanging banana leaves.

Carefully remove the mold. Wrap the rice cake with the plastic wrap. Cut a piece of foil (about 10" x 10"). Place cake in the center of the foil and seal the cake with foil (this will assure the water will not find a way to get into the rice while cooking).

Tie cake with kitchen twine.

Put the rice cakes in a 10 qt. pot. Fill with hot water.

Place some heavy objects, such as a stone, on top of the cake to keep cakes from floating while cooking. This will make the cakes cook evenly because the cakes should always be submerged in the hot water. Cover pot and bake in a preheated oven set to 375° for 10 hours. Check every hour to check the water level and fill with hot water, if needed. Baking the rice cakes in the oven is a new technique that I learned instead of the traditional way of cooking on the stove top. The oven heat will be distributed evenly during the cooking time. The water will not evaporate much, so cooks can relax at this point.

After the cooking time is over, remove the rice cakes from the pot. Wash cakes with cold water to remove some starch built up around the cake during cooking (this will make the rice cakes cleaner and keep fresh longer).
Place rice cakes on a tray. Place another tray on top of the rice cakes. Place some heavy object on top of the tray to squeeze out any liquid in the cakes. Leave cakes at this point for a few hours. Then refrigerate.

 The cakes can be kept for several weeks and reheated in a microwave or by reboiling. I freeze my cakes for several months.

To serve, cut each cake through the center into four squares and eat with Vietnamese vegetable pickle (dua mon). Another way to enjoy these cakes is to fry them in a nonstick pan with very little oil to make a pancake. Either way this fantastic cake is delicious.