Tasty Oven-Baked Fish

With just a few on-hand ingredients, surprisingly, tasty fish can be prepared in less than 30 minutes.

Ingredients:
1/2 lb. whitefish fillets, such as tilapia, flounder, or swaii
Sauce
1/4 cup nonfat yogurt
1/4 cup sweet pickles
1/4 cup white onions
2 tbs dry sherry
1/2 tsp salt
1 tsp Dijon mustard
1/8 tsp black pepper
Other
3 button mushrooms, thinly sliced
Chopped cilantro

Directions:
In a blender, blend the sauce ingredients until combined.

 

Brush the baking dish with canola oil. Place the fish fillet onto the baking dish. Top with mushrooms. Bake the fish in the preheated oven at 350° for 20 minutes. Sprinkle with cilantro and serve.

Easy Brownies

This brownie recipe is very easy to put together to entertain surprise guests, and within 30 minutes brownies can be served.

 Ingredients:
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
Pinch of salt
1/4 cup cocoa powder
1/4 cup chopped walnuts
2 oz baking chocolate
1/3 cup butter
2 tbs chia seeds gel (1/4 tsp seeds with 2 tbs water)
1/2 cup sugar
2 eggs
1 tsp vanilla extract
Powdered sugar for dusting

Directions:
Preheat oven to 350°.
In a bowl, combine flour, salt, cocoa powder, cinnamon, baking powder, and chopped walnuts. Mix well

In a double boiler over medium heat, melt butter and two oz chocolate. Let cool.
With a handheld mixer, beat the melted chocolate/butter mixture with sugar.

Add eggs and vanilla extract and beat well.

 Use a spatula to stir in the flour mixture. Just mix until incorporated.

Do not overmix the batter. Pour into an 8” x 8” baking pan and bake for 20 minutes.

Let cool before sprinkling with powdered sugar.

Chicken Stir Fry with Cauliflower in Sweet and Sour Sauce

This adaption of a sweet and sour, stir fry dish from Chinese restaurants will easily transform a boring dinner into an extraordinary one.

Ingredients:
1 chicken breast, cut into bite size pieces
1 tbs cooking wine
1 tsp cornstarch
1 tsp sesame oil
Sauce:
1/2 cup chicken broth
1/2 cup tomato sauce
2 tbs ketchup
1/4cup vinegar
1 tbs sugar
1tsp honey
2 tbs soy sauce
1 tsp cornstarch
1 tsp pepper flakes
Vegetables:
1 cup cauliflower, cut into 3/4 inch chunks
1 total cup of green and red bell pepper, diced
1/2 cup white onions, diced
2 cloves garlic, minced
Garnish with chopped green onions and cilantro
Serve with hot cooked rice

Directions:
In a bowl, combine chicken., cooking wine, sesame oil, and cornstarch. Let marinate for 30 minutes.
In pot of boiling water, cook cauliflower for 1 minute. Drain cauliflower in colander. Immediately transfer it to a bowl of ice water until cooled. Then drain the cauliflower well and pat dry with paper towels. Set cauliflower aside.

 

For seasoning sauce: in a bowl, combine broth, tomato sauce, vinegar, sugar, soy sauce, salt, pepper, and pepper flakes. Stir in cornstarch. Set sauce aside.
In a wok set over high heat, drizzle in 1 tablespoon of the oil. Add chicken pieces. Stir-fry until they look pink (1 minute). Transfer stir-fried chicken pieces onto a plate. Add remaining oil to wok. Toss in garlic and stir-fry until fragrant (15 seconds). Add red and green peppers, onions, and cauliflower. Stir-fry for 1 minute. Re-stir seasoning sauce and add to the wok. Add chicken and stir-fry until it is white in the center (1-2 minutes). Serve immediately.

Salmon Bake in Spicy Sauce

Proper seasoning is the key to a tasteful dish. I have introduced an easy sauce can be used as a marinade for the fish or for dipping.

Ingredients:
Sauce
1 tbs hot chili paste
1 green onion, thinly chopped
1 tbs ginger root, minced
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
2 tbs sugar
2 tbs sake
2 tbs vinegar
2 tbs sesame oil
1/4 tsp black pepper
1 tbs cornstarch
Two 6 oz salmon fillets
Baking dish
1/2 cup thinly sliced white onions

Directions:
To make sauce:
Heat about 2 tbs of oil in a saucepan. Add chili paste, ginger, garlic, and green onions and cook until fragrant. Stir and add the rest of the sauce ingredients and cook until thickened. Remove and let cool.

To prepare fish:
Place fish onto the baking dish. Pour 1/4 cup of the sauce over fish. Top with white onions. Preheat oven to 400° and bake fish for 20 minutes. Serve.

Vietnamese Ma Po Tofu

The reason that I named this recipe, Vietnamese Ma Po Tofu, is that this dish is very popular among the Chinese, Japanese, Thai, Lao, etc. cuisines that are making it in their own versions. Chinese food dominates the world with its excellent technique of cooking. Therefore, although some other countries like Vietnam have similar dishes, like Ma Po Tofu, their recipes still belong to the Chinese cuisine. The Vietnamese are living on the same continent, of course, and will use the same spices when it comes to cooking, but they always have to call their food Chinese dishes. This practice has become a habit for many years. I would like to break this habit now by introducing this version of Ma Po Tofu and name it "Vietnamese Ma Po Tofu” or “Ground Chicken Cooked with Bean Curds”. Believe me, this recipe is much healthier and less salty than the Chinese Ma Po Tofu.

 Ingredients:
1 pack of tofu
1/2 lb of ground chicken or pork
1/4 cup chopped white oions
1/4 cup green onions, chopped
1 tsp garlic, minced
1 tsp ginger, minced
Spices
2 tbs miso paste
1 tbs soy sauce
1 tbs sugar
2 tbs sake or dry sherry
1 cup water
1 tsp sesame oil
1 tsp chili flakes
Thickening
1 tbs cornstarch
2 tbs water

Directions:
Cut tofu into 1 in. cubes. Bring 3 cups of water to boil and parboil the tofu for 5 minutes. Drain the parboiled tofu and set aside.
Mix spices ingredients together and set aside
Mix the thickening agents in a bowl and set aside
Heat oil in a sauté pan and then add white onions ,ginger and garlic paste. Cook for 1 minute. Add ground chicken and use a wooden spoon to break the meat. Stir and cook until there is no trace of pink. Add the mixed spices and bring to boil.
Add tofu and green onions. Cook for 2 minutes and add the thickening agent mixture. Cook for another 2 minutes or until the sauce has thickened. Serve.

Chocolate Chip Cookies

I found this recipe on the Sunset magazine website. As usual, I got back on the quantities of sugar to fit my taste.

 Ingredients:
Dry ingredients:
1 ½ cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Wet ingredients:
1 egg
1 egg yolk
1 stick butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup powder sugar
1 tsp vanilla extract
Other:
1 cup chocolate chips

Directions:
Preheat oven to 375°.
In a bowl, mix the dry ingredients together.
In a stand mixer bowl using the medium speed, beat all the wet ingredients until well combined. Turn the speed to low and add the dry ingredients into the wet ingredients. Fold in the chocolate chips.
Drop teaspoonfuls of entire batter onto the cookies sheet. Bake for 15 minutes or until the edges of all the cookies are slightly brown. Let cool completely before storing in a cookie jar.

Chicken Wonton Soup

Wonton soup is one of my favorite snacks soups that I enjoy in the afternoon. Good soup starts with good stock, and in my kitchen chicken stock is always available. The filling can be ground pork or chicken, and today I use ground chicken for this recipe. This simple soup will make everyone happy!

Ingredients:
Filling:
10 oz ground chicken
1 tsp cornstarch
1 tsp sesame oil
1 tsp cooking wine
2 oz chopped water chestnuts
3 dried shitake mushrooms, soaked in water and finely chopped
1 small shallots, chopped
1 tsp fresh minced ginger
1 tsp minced garlic
1/4 tsp pepper
1 green onion, chopped
Broth:
10 cups good chicken stock
1 tbs cooking wine
1 piece fresh ginger, smashed
1/2 tsp black pepper
2 tsp salt or to taste
2 button mushrooms, sliced (optional)
Skin:
1 pack wonton skins (about 40 skins)
Garnish:
3 green onions chopped
Any kind of green vegetable, such as spinach or baby bok choy, cut into pieces

Directions:
In a bowl, mix the filling thoroughly. Refrigerate for 30 minutes. Put about 1 tsp of the filling in the center of each wonton skin. Diagonally fold the skin in half to form a triangle. Bring both end points together. Moisten one inner edge overlap and pinch the ends together to hold.
In soup pot over medium heat, add water and bring to boil. Add the wonton and let cook until the wonton float on the top. Remove the wonton and place the wonton into a serving bowl.
Bring the broth ingredients to simmer. Add the bok choy or spinach and bring to boil. Ladle the broth and vegetable over the wonton. Sprinkle with chopped onions and serve.

Nonfat Yogurt Cake

This guilty-free recipe is good to eat and to serve guests. A quick cake mix will make this cake easier to prepare and the coconut oil gives this cake a special flavor.

Ingredients:
2 cups cake mix
3 eggs
1/4 cup sugar
1/4 cup melted coconut oil
1/4 cup chia seeds gel
1/2 cup nonfat yogurt
1/4 cup dried cranberries
1/4 cup coconut flakes
1 tsp vanilla extract

 Directions:
Preheat oven to 350° and lightly grease and flour a 9 inch cake pan. In a saucepan, plump the cranberries with 1/3 cup of water over medium heat until the cranberries soak up all the water. Drain and set aside.
In a stand mixer bowl, beat sugar, oil, and chia seeds gel until fluffy. Add eggs and continue to beat the eggs and sugar mixture until combined. Add nonfat yogurt and vanilla. Add flour and beat with medium speed until all combined. Fold in the cranberries. Pour into the prepared cake pan and sprinkle with coconut flakes on top. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve with simple frosting or any kind of jam.

Chocolate Cupcakes

I think making cupcakes is a joyful time if the cake mix and the chocolate frosting are on hand. Enjoy these simple chocolate chip cupcakes any time that are surely quick and delicious!

Ingredients:
1 cupcake mix or self-rising flour
1/2 cup sugar
3 eggs
1/2 cup nonfat yogurt
1 tsp vanilla
1 cup chocolate chips
1/4 cup soft butter
2 tbs coconut oil
2 tbs chia seeds gel

Directions:
Preheat oven to 350°. Put 12 paper liners into a muffin tin pan.
In a stand mixer, add butter, coconut oil, chia seeds gel, and sugar. Beat together until light and fluffy. Add egg one at a time until smooth. Add vanilla. Beat in the flour and nonfat yogurt . Fold in the chocolate chips. Spoon the batter into the paper liners. Bake in the oven for 20 to 25 minutes, or until golden and firm to the touch. Let cool before frosting.

Veggie/Okara/Beans Burger

The trend for healthier food these days is eating more vegetables and avoiding meats. Every week, if we can stay away from eating meat for a day, this will help the body to relax and digest better. My veggie burger recipe is the combination of the veggie pulps from juicing and okara pulp from making soy milk. This pulp has a tremendous amount of fiber and protein that should not be ignored. Combining this healthy pulp into the burger is a healthy-smart choice for eating.

Ingredients:
4 cups vegetable pulp
3 cups plain mashed potatoes
3 cups cooked beans, black beans, chickpeas, navy beans
2 cups okara (soy bean pulp after making soy milk)*
2 cups white onions, chopped
4 cloves garlic, minced
2 tbs taco seasoning
1 tsp cayenne
1 tsp chili flakes
1 ½ tsp salt
1 tsp black pepper
2 tbs honey
2 eggs
1 cup panko bread crumbs

Directions;
In a large sauté pan over medium- high heat, add oil. When the oil is hot, sauté the onions and garlic until fragrant (about 2 minutes). Add vegetable pulp and okara. Cook this mixture for 5 or 7 minutes to dry out some of the moisture. Add taco seasoning, cayenne, chili flakes, salt and pepper. Remove and place in a large mixing bowl. Mash the cooked beans in a blender with a few pulses (I like the beans to still have some chunks when I bite into them. Add the mashed beans and mashed potatoes into the veggie/okara mixture. Break eggs and add honey into the mixture and mix well. Wash your hands and form the mixture into a 4 inch diameter and about 1/4 inch thick patty. Roll the burger into the bread crumbs to coat both sides. Cut wax paper into the same size as the burger and place each burger on the cut out paper. Carefully place this burger in a Ziploc bag and place at in the freezer until ready to use. Thaw the burger in the refrigerator a day before serving. Turn on the grill or use a cast iron skillet on the stove top with 1 tbs oil for each burger. Cook 2 to 3 minutes on each side of the burger. Serve with a toasted hamburger bun or by itself.

*Okara is the pulp left over after making soy milk with a soy milk machine. If you don't have a soy milk machine, then the okara that is extracted from the soybeans is not cooked. Then the okara has to be correct before adding the vegetable pulp because the okara needs more time to cook.

Chicken and Vegetable Rolls

Inspired by the Japanese dish, Yasai no nikumaki, beef rolled in vegetables. I created this dish using chicken instead of beef to serve guests who are allergic to beef myself. The vegetables can be changed to whatever is available in each kitchen. Although cooking can seem intimidating, a simple meal is the best way for beginner cooks who want to impress friends and family.

Ingredients:
Two skinless, boneless chicken breasts
2 cups total of shredded: green bell peppers, button mushrooms, and the white part of green onions
1/2 cup teriyaki sauce (homemade or good store-bought)
1 tbs chili flakes
Salt and pepper
2 tbs all-purpose flour
A few bamboo skewers soaked in water
Oil for frying

Directions:
Butterfly-cut each chicken breast and pound each wing into a ½ inch thickness.

Divide the vegetables into equal portions. Place the vegetables in the center of each chicken breast and roll up, securing each of the chicken rolls with a bamboo skewer.

 Place chicken in a bowl and pour the teriyaki sauce over them and marinate for an hour.

Remove from the marinade and pat dry.
Season the flour with salt and pepper. Roll the chicken in flour.
In a large nonstick pan, add oil and pan fry the chicken until golden brown. Remove from pan and keep warm.

 Add the reserved marinade into the pan and cook until the sauce is thickened (about 2 minutes). Pour sauce over chicken and serve.