Braised Tofu with Daikon and Mushrooms

I just finished a few days of cooking with meats because I had guests in my house. Today, I will prepare a vegetarian dish. Anyway, this is an easy vegan dish, and most of the ingredients are readily available. I put this dish together with ingredients that are immediately available to me, but the addition of other veggies, such as chayote or winter melon is also great in this dish. However, ground chicken, pork, or shrimp can be added for meat eaters as well to make it a one-pot meal.

Ingredients:
4 oz. firm tofu, cut into cubes
3 inches of daikon, peeled. cut into cubes
1 carrot, peeled and thickly sliced
4 button mushrooms, quartered
1 tbs fresh ginger, minced
2 garlic cloves, minced
1 shallot, finely chopped
1 cup vegetable broth
2 tbs soy sauce
1/4 tsp salt
1/8 tsp black pepper
2 green onions, sliced
2 tsp peanut oil
Thickener:
2 tsp cornstarch
2 tbs water

Directions:
Combine the thickener and set aside.
In a medium saucepan, heat oil over medium heat. Add ginger, garlic, shallot, and mushrooms and stir until fragrant (about 1 minute).

Add carrots, daikon, and vegetable broth. Season with soy sauce, salt, and pepper.

. Bring to boil and add tofu.

Cover and simmer for 15 to 20 minutes or until carrot and daikon are tender. Stir in green onions and thickener and bring to boil for 1 minute.

 It is ready when the sauce has lightly thickened. Sprinkle about two tbsp of Japanese furrikake

(optional)and serve.

Knowledge vs.Wisdom

There are two people arguing with each other.
The first one said, “4×4 = 16.” The second person argued back, “4×4 = 17.”
Both people were stubborn and refused to accept the other's position. Then both decided to seek treatment from a judge. After hearing both sides of the argument, the judge said,
”The first one is right that 4 x 4 = 16; however, the second person can go home, but the first man must remain here to be beaten with dozens of sticks.”
After the second man leaves and the first man is beaten, the first man weeps and asks the judge "If I am correct, why am I being beaten for that?
The judge explained, “You know you're right because it is the truth. So why did you continue wanting to improve this idiot? Therefore, you were beaten for your stupidity, because you wasted my and other people's time. I let the idiot go so he can go straight back to society whose responsibility it is to teach him. He is so stupid that no matter how well you have explained it, still he will not understand.”

 

Yellow Corn Muffins

I have worked through most types of sweet muffins, but particularly savory muffins I have never tried. This morning, when I went outside and walked around my herbs garden, it caught my eyes that the chives were doing so well. It gave me an idea that I should start making savory muffins from now on. Also, all the fresh herbs such as rosemary, parsley, oregano, and thyme would enhance the flavor for the savory muffins. Other ingredients that can add to this kind of muffins are cheese, nuts, ham, bacon, leftover meat, etc. This is my first batch of savory muffins, so I did not intend to write the recipe in my blog; however, after they came out from the oven, they looked to seductive, and when tasted, were quite delicious. So I want to share this simple recipe with anyone who wants to start making savory muffins.

Ingredients;
1 ½ cups all-purpose flour
1/2 cup cornmeal flour
1 tbs baking powder
3 tbs grated parmesan cheese (or any cheese of your choice)
1/4 tsp salt
1 tsp sugar
A pinch of black pepper
1 tsp (or more, your choice) jalapeno pickle, chopped
2 tbs fresh chives, chopped
1/3 cup vegetable oil
2 eggs
1 cup skim milk
1 cup frozen corn kernels 

Directions
Preheat oven to 375°. Line 12 a muffin tin with muffin tin liners.

Stir together flour, cornmeal, baking powder, salt, parmesan cheese, black pepper, and mix well.
With a handheld mixer, beat eggs, milk, and oil.

 Make a well in the center of the dry ingredients. Add the egg mixture and corn, jalapeno, and chives.

Mix gently until just combined. Do not overmix.

Spoon the batter into the muffin tin liners 2/3 full. Bake in the preheated oven for 20 to 25 minutes or until light golden brown.

Serve warm. 

Stir-Fried Tuna with Ginger & Lemon Sauce

After many studies, scientists have proven that lemons are a source of diversity in our house. From cleaning bathrooms and kitchens, lemons also provide great benefits to the human body, such as colon cleansing.  Japanese people use lemons every day to detox their bodies by drinking a glass of lemon juice in the morning. I enjoy the aroma of lemon zest and lemon juice in pastries or making lemon sauce for basic stir-fried dishes. When used in cooking, lemons have seen many advantages, such as improving the quality of meats for  barbecuing, which will be softer and more tender if acid of lemon is used in marinating. A very unique, fast, and tasty dish is stir-fried tuna with green beans and ginger & lemon sauce. Again, my cooking blog has a very simple formula that offers a full range of nutrients that are needed daily.

Ingredients:
Two 6 to 8 oz. tuna fillets, cut into cubes
4 oz green beans
2 mushrooms, quartered
1/3 red onion, wedged
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 green onions, cut into 3 inch lengths
1 tbs peanut oil
1/2 tsp sesame oil
Lemon Sauce:
1/3 cup chicken broth
1 tsp cornstarch
2 tbs lemon juice
1 tbs soy sauce
1 tbs sake
1 tsp sugar
1/4 tsp salt
1/8 tsp black pepper

Directions:
In a bowl, whisk lemon sauce well.
In another bowl, toss tuna with sesame oil and 1 tsp soy sauce.
Cook green beans in a pot of boiling water for 1 or 2 minutes. Drain and set aside.
In a wok, add the remaining oil. Heat until smoking. Add fish and cook just until nearly opaque (about one or two minutes). Move tuna to a side of the wok.

Add garlic and ginger and mash into wok until fragrant.

Add mushrooms , red onions and mix well.

Stir tuna back with the mushrooms. Stir cooked green beans into wok and add lemon sauce.

While stirring constantly, cook until fish are opaque and sauce has thickened (about 1 minute). Add scallion and make a final stir and then serve. Slide ginger-lemon

Baked Chicken with Fresh Tarragon

Tarragon is a popular herb used often in the French cuisine. I planted this herb first by a little curiosity only. Then this herb had a particular beauty, was very easy to grow, and tastes good too. The good thing about tarragon is that it does not need much care, such as basil or dill. I have tried to prepare several dishes with tarragon. One of the dishes that I have prepared satisfactorily is baked chicken with tarragon. Chicken can easily go with any kinds of herbs, but I will change palate instead always using other common herbs. The results have made me very happy. So, today I will share this recipe on my blog and hope this will help to speed dinner preparation with a good, simple, and healthy meal.

Ingredients:
2 chicken breasts, halved
2 tbs coconut oil or butter
1/4 tsp paprika
1 garlic clove, minced
Juice and zest of one lemon
1/2 tsp salt
1/8 tsp pepper
1 carrot, julienned
2 button mushrooms, sliced
2 tbs fresh tarragon, minced

Directions:
Heat one tablespoon of coconut oil in a skillet.  Add chicken. Sprinkle chicken with paprika and garlic. Brown chicken until just halfway cooked.

Place carrots and mushrooms on the bottom of a baking dish and top with chicken and zest.

 In the same skillet, add the other half of coconut oil, tarragon, lemon juice, salt, and pepper. Stir for 30 seconds and pour over chicken. Cover with foil and bake in preheated oven set to 350° for 20 to 30 minutes or until vegetables are tender. When finished, remove baking dish from oven, remove foil cover, and serve baked chicken on plates.

Tomato Eggplant Salmon Soup

I got this idea from the book, "Heart Smart Chinese Cooking", even though it is Chinese cooking, but it is more for the Westerner taste that I like to prepare daily. The book is written by Stephen Wong, who is a Hong Kong chef now living in Vancouver. His ideas of cooking are quite simple and healthy, which are some of my priorities as a cook. We are living in a fast society but still can make cooking an important part of our lives without taking too much of our time. This recipe will support this statement.

Ingredients:
4 cups chicken broth or vegetable broth
1 fresh large tomatoes, seeded and cut into cubes
1 small onion, diced
1 knob of ginger, sliced
1/2 large eggplant or 1/2 lb. of Chinese eggplant, cut into cubes
2 cups fresh spinach, torn
1 potato, cut into cubes
1 salmon fillet, cut into 1 inch cubes
Seasonings:
Fish sauce, soy sauce, salt, and white pepper

Directions:
In a medium pot, combine stock, tomatoes, onion, and ginger and bring to boil. Simmer for 10 minutes and then add potatoes and simmer for another 15 minutes. Add eggplant and then cover and cook until potato and eggplant are soft but tender. Season with fish sauce, soy sauce, salt, and white pepper.
Add fish and spinach. Cover and turn heat off for 5 to 7 minutes. Serve immediately.

Simple Father Day White Cake

Usually, most people mention Mother’s Day as special, but disappointingly seldom is something spoken respectfully about Father’s Day. From the day my father left this life, I realized that when my father was alive, he used to enjoy a piece of cake after every meal. I have loved cooking most of my adult life, but when it came to baking pastries, I really did not have enough patience for that to become a great baker because patience is a large part of the baking game. So, I never made cakes to give my dad on Father’s Day. After he died, I felt regret for not having made him even a simple cake, so I do not have those special memories with my dad on Father’s Day. That's why, after losing my father, I was determined to learn baking cakes. I do not dream to be a great baker, but I have learned a few simple cake recipes just to remind me of my dad on Father’s Day when I am thinking about him. I hope this simple white cake will encourage all the daughters, mothers, or the wives out there who still have dads or special men whom they love and wish to give this cake on this special day because it’s so easy to make.  I know that ordering a cake from a bakery or store is also good, but if  the cake includes a bit of your effort, time, and feelings for someone we love, that is something very special and precious.
 
Ingredients:
2 cups all-purpose flour
1 tsp salt 
3 ½ tsp baking soda
1 cup superfine sugar
5 egg whites
1/2 tsp cream of tartar
3/4 cup skim milk
1/4 cup club soda
1/2 cup butter, softened
Ingredients to make chocolate frosting (*directions at the bottom):
1/3 cup skim milk
4 tbs butter
2 tbs corn syrup
1 cup sugar
1 cup chocolate chips
 
One 10 in. diameter fluted pan or a 13” x 9” baking pan, greased and floured.

Directions:
Preheat oven to 350° F.
Combine flour, salt, and baking powder in a bowl and set aside.
Using a KitchenAid stand mixer, beat egg whites with cream of tartar until mixture forms a stiff peak. Set aside.

Using another KitchenAid mixer bowl, beat sugar and butter until light and fluffy. Add 1/4 cup milk and continue beating. Add flour and the rest of milk, almond extract, and 1/4 cup club soda (the batter might be a little thick and sticky).

 Try to fold the batter into the egg whites mixture in a slow folding motion as much as you can without deflating the air from the egg whites.

It needs some practice time.
Pour batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

 

*To make frosting:
Combine butter, sugar, milk, and corn syrup. Bring to boil and stir for 1 minute. Boil for another minute. Remove from heat and stir in chocolate chips. Continue to stir until melted. Let cool slightly before frosting.

Raisin Cranberry Bran Muffins

Freshly baked muffins are always tempting for children and adults. Learning to make a batch of muffins of any kind is a good thing because it is the easiest task in the baking world. Most of the ingredients are available for most cooks, such as me or you. The first time I tried to make muffins was from the blog, Chicken in the Road, where she shows how to create a cake mix at home. Her recipes are right on. I did follow her to learn all the baking recipes using cake mix. Lately, I found some recipes from the 1 Mix for 100 Muffins book by Susanna Tee. I want to give them a try. The recipe that I will prepare today is healthier by using coconut oil instead of butter, even though butter provides the best flavor. I follow all the liquid suggestions from Susanna. However, I substitute other ingredients for this batch of muffins because I wanted to see if the granola oat bran raisin mix that my friend, Pamela, gave them to me, could work for these muffins – and it did! The point is that healthy, good-tasting muffins are easily achievable.

Ingredients:
1 ½ cups all-purpose flour
1 tbs baking powder
2 bags of granola old bran raisin mix

 

 

1/2 cup superfine sugar*
1/4 cup dried cranberries
2 large eggs
1 cup skim milk
6 tbs coconut oil, melted or about 1/3 cup of melted butter or vegetable oil
1 tsp vanilla extract

*To make superfine sugar, just place regular sugar in food processor and pulse a few times

Directions:
Preheat oven to 350°.
Line a 12 muffin tin with muffin tin liners.

Stir the flour, baking powder, granola oat bran, cranberries, and sugar.

In a mixing bowl, using a handheld Mixer, lightly beat eggs. Then beat in milk, oil, and vanilla extract.

 Make a well in the center of the dry ingredients and add the liquid ingredients. Stir gently just until all ingredients are combined. Do not over mix.

Spoon the batter 2/3 full into muffin tin liners. Bake in the preheated oven for about 20 to 25 minutes or until well risen, golden brown, and firm to the touch.

Let muffins cool in the pan for 5 minutes, and then serve warm.

Pan- Fried Tuna Fillets with Bok Choy and Mushrooms

This summer, I tried to grow some Chinese bok choy. I was so surprised that with a very small effort, today I have one bok choy. It is just enough to make one stir-fried dish with mushrooms. Any combination of mushrooms is good to make this dish . Healthy eating is the smart way these days. Exploring new flavors, such as freshly grown bok choy, to prepare a simple stir-fried dish is a good choice

Ingredients:
8 oz tuna fillet, cut into 1 inch chunks
Marinade ingredients:
1/4 tsp fish sauce
1 tsp cornstarch
1 tsp dry sherry (cooking wine)
Stir-frying sauce:
1/2 cup chicken stock
1 tsp dry sherry
1 tsp soy sauce
1/4 rsp salt
1/2 tsp sugar
1 tsp corn starch
Vegetables:
8 oz. bok choy, washed and cut into 2 inch lengths

1 cup total of fresh button and baby Bella mushrooms, quartered
1/2 carrot, sliced thinly

Other ingredients:
2 garlic, minced
1 tsp fresh ginger, chopped
White pepper
A few green onions, cut into 3 inch lengths

Directions:
Combine fish with marinade ingredients and set aside for 30 minutes.
Heat a non-stick wok or skillet to medium high. Add 1 tbs oil. Add garlic and ginger, and sauté for one minute or until fragrant.

 

 Add fish pieces and pan-fry for about 1/2 minute of each side. Remove from wok and keep warm.

Add sauce to wok and bring to boil. Add carrots, mushrooms, and bok choy.

Cook for two minutes or until the bok choy is just tender. Season again with salt, if needed. Add fish and green onions back to pan and toss gently to mix.

Cook until liquid is mostly absorbed. Season with white pepper and serve immediately.