Wednesday, September 22, 2021

Quick Orange, Dates, and Nuts Bread


Most of the quick breads are very dense, but this quick bread recipe results in less dense and moist bread, with the flavor of fresh orange zest and orange juice. This bread also is very good for leftovers.  I make this recipe using dates to sweeten the bread without using too much sugar. Toast a slice of this bread for a sweet breakfast treat.

Ingredients:

Dry ingredients:

1 and 1/2 cups all-purpose flour

1/4 cup chopped pitted dates

1/4 cup chopped walnuts

1 tsp orange zest

1/8 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

Wet ingredients:

1 egg

1/4 cup milk

1/4 cup orange juice

1/4 cup vegetable oil or melted butter

1/4 cup sugar

1 tsp vanilla extract

Directions:

Preheat the oven to 350°.

Use oil or melted butter to lightly grease a 4” x 8” loaf pan.

In a medium bowl, combine all the dry ingredients and mix well.

In another bowl, combine all the wet ingredients and use a hand mixer to beat the wet ingredients until combined.

Pour the wet ingredients into the dry ingredients and blend well.

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or cold.

 

Tuesday, September 21, 2021

Do You Know How To Overcome Fear?

In daily life, we have hundreds of thousands of things to fear, but in fact, we should not combine them all into one because not all fear is bad. In general, we can somewhat classify fear into two types: instinctive fear and psychological fear. Every day, newspapers and media publish a lot of negative news (such as an epidemic situation) that easily makes us anxious. That fear is instinctive. And other fears, such as fear of failure, fear of standing in front of a crowd, fear of losing honor, etc., are fears stemming from psychology. When starting a relationship, getting a job, or moving to a new place, it's often natural to feel a little anxious. Maybe you're afraid it's the wrong decision or you're afraid you'll fail in your new unknown environment. Sometimes, this fear becomes so strong that it paralyzes and prevents you from moving forward and consciously seeing what will happen. Instead of avoiding it, you should "look deep" into your own fear and learn to deal with it.

 “No matter what decision you make, there will always be someone who will say you were wrong. There is always an obstacle that can easily lead you to believe that the criticism is true.”

~ Ralph Waldo Emerson

But if you are aware in every decision or choices, you listen and follow the voice of your heart and simply do your best, there is nothing worth calling a failure. We won't talk about "failures" in friendships, love affairs, work or life calculations, but rather the lessons that should be learned from these experiences. If your entrepreneurial venture doesn't work, use it as a lesson for future decisions. It's all just one step in the long journey ahead!

Usually, fear is known as a very general concept. If we examine that fear, we may discover that there are other fears hidden behind. These are exactly the ones you fear. For example, we may fear failure, but failure is often associated with other concepts such as self-esteem. Practice dialogue with yourself. Be rude or gentle, as long as you feel most comfortable. The truth is that the more you talk to them (fears), the more cliché they feel, and then there's no reason to be controlled.

Do not criticize yourself if you are always in a state of fear because everyone has their own weaknesses, and above all, fears arise for a reason. First of all, accepting their existence as an inevitable part of life will help you regain the initiative. Next, empathize and understand yourself better to find out where the fear comes from. These two steps will help you find a way to deal with your problems more thoroughly and effectively.

When the mind is dominated by fear, we often turn to negative thoughts. You should put hypothetical situations for yourself to better understand anxiety, such as what is the worst that will happen? Or what if the situation is not as bad as I thought? What are the resulting values ​​and meanings? If the value in return for yourself is great enough, why not rush forward to try, etc.? In that way, you will not get caught up in negative thoughts.

When you exaggerate, you fall into the trap of assuming the worst will happen. From there, you allow fear to lead thoughts out of control and turn them into more negative thoughts. The advice is to close your eyes, take a deep breath, and stay calm. Now, when you look back, you'll see well it wasn't as serious as I thought and there was a solution, right?

When you can't control your fear, it will make you always in a state of stress. This is a normal psychological problem, but if it lasts, it will turn into a disease. In addition, being under too much pressure can lead to depression or increase your risk of Alzheimer's disease. To overcome, you should work hard to exercise because movement not only helps the brain a lot, but also makes the mind busy but more comfortable. Besides, you will also find the energy to balance your life.

Mark Twain said, “Courage is resistance to fear, mastery of fear – not absence of fear.” Fear can hold us back from our dreams and ambitions. Therefore, letting yourself accept as many challenges and overcome as many fears is a way to build this habit. Courage comes with fear; otherwise, it wouldn't be called brave. After all, if we don't fuel fear, it won't exist.

Of course, I don't mean that you won't feel disappointed when things don't go your way. What I want to say is that you should not be tormented by the thought that you have failed. Think about it. Are you kind and generous to that person? Do you make decisions on the basis of trust at work? Then why blame yourself? Why should I assume I am at fault? If you can gradually remove such blame, the fear will also subside.

"Learn to get up when you fall"

~ Himalayan proverb

Have you ever been afraid that if you succeed, you will have more responsibility, and that burden will be heavier if you ultimately fail. I think this is one of the many types of expectations that are pervasive in modern society. There are people who are always seen as failures, and this is negative. Others are so pressured to succeed at all costs that they want to give up and run away. Children must surpass their parents, friends must surpass each other, and neighbors must compete for wealth. Many great talents have not been able to develop more, simply because they know that success always comes with such pressures. They are afraid that the higher they go, the more painful they will fall.

That is why we often talk about the Middle Way in Buddhist philosophy. When you keep your balance on your journey, don't deviate from the outside while keeping your chosen lane. You won't be hindered or slow down out of fear and will be able to really go far. You are not in a hurry to seek success or be afraid of it, but just accept things slowly, and gently make decisions with a clear, pure mind. You are no longer afraid of failure because this will become a valuable lesson, a memorable moment in the ups and downs of life.

Let's move forward together in life with a relaxed, alert, open mind, without a forced cliché. In that way, we will get rid of the meaningless things and directly feel the value of life. Try following this guide naturally. I am sure good changes will come to you and your loved ones.

The most effective way to understand and face our fears is to return to love and compassion. As our compassion is cultivated, the ego itself shrinks and the fear dissipates. To do this, we need a lot of time because the ego is strong and resilient. First, you must learn to accept yourself, then you will learn to accept others. Let love spread, first to your family members and gradually to everyone without distinction. There is nothing stronger than love! It is the greatest source of power in this world, and it will bring you fearlessness and freedom.

From the internet


Sunday, September 19, 2021

Vegetarian Fish Sauce

We have always mistakenly thought that vegetarian dishes were very frugal, with little or no taste because we could not use a variety of spices and ingredients from animals, especially the fish sauce which is the main ingredient to create many Asian dishes. But in fact, today many chefs who create vegetarian dishes are geniuses, because they make the most out of the flavor of each ingredient. For example, it is possible to make vegetarian fish sauce from salt, pineapple, soybeans, tamarind, mushrooms, cashews, and coconut water. This sounds strange, doesn’t it, because we always think fish sauce is made from fish, so vegetarians can only use soy sauce.  But actually, there is a recipe to make fish sauce with ingredients that are completely suitable for a vegetarian. As for vegetarians, they always use soy sauce in their meals.  However, the vegetarian fish sauce recipe today is very easy to make at home. Also, it can be kept in the fridge for a long time, the following recipe I think is perfect. If fresh coconut water is used, that is best; however, the coconut water that is sold in Costco or other grocery stores will be fine for this recipe. I use a small piece of seaweed that will create a fishy taste of the ocean  that enhances the flavor of this vegetarian fish sauce. This recipe is very simple. I invite everyone to try it.

Ingredients: 

4 cups coconut water

4 cups water

1/2 cup salt

8 oz. rock sugar or granular sugar

1/4 cup light soy sauce for color

1 small piece of seaweed 

Directions:

Place all the ingredients in a medium sauce pan and bring to boil. Simmer for 15 minutes or until the rock sugar dissolves. Remove the seaweed. Turn the heat off. Let cool and pour into a jar with lid.


Saturday, September 11, 2021

Small Batch of Chocolate Chip Cookies

I have started to make smaller portions of my recipes. The reason is that nowadays people live in small condos with small kitchens. The younger generation is eating healthier with portion control. They are living alone or share a room with a roommate. The smaller portion meals are very helpful for a small kitchen and are easier to make. The small batch of recipes are easier to whip up, especially for some recipes that people do not want to waste the ingredients if they do not come out right. I like the concept of baking smaller batches of cakes and cookies that are starting to take hold of me. Today, I will introduce the old fashioned chocolate chips cookies. This recipe comes out perfectly fine.

 Ingredients:

1 cup all-purpose flour

1/2 cup chocolate chips 

1 egg

1/4 cup softened butter

1/2 tsp baking soda

1/4 cup white sugar

2 tbs brown sugar

A pinch of salt

1 tsp vanilla

1/4 cup chopped nuts (optional)

 Directions:

Preheat oven to 350°.

Line a baking sheet with parchment paper.

In a small bowl, beat butter, egg, both sugars, and vanilla.

Add flour, the pinch of salt, and baking soda and beat until thoroughly blended.

Stir in the chocolate chips and nuts, if using nuts.

Use a small ice cream scoop to form the cookies or drop spoonfuls of dough onto the baking sheet.

Bake in the preheated oven for 12 to 15 minutes.

Let cool before serving.


Thursday, September 9, 2021

Easy Chinese Almond Cookies

Chinese Almond cookies are types of cookies made with lard or vegetable shortening. They contain almond and flour. They are round shaped as is typical with other cookies. These cookies use powdered sugar and are very crumbly and melt in your mouth. This traditional cookie is very popular in Hong Kong or in big cities in China, but now it is popular around the world. These cookies are very easy to make. Today, I will share here an easy recipe that I cut into smaller portions, so you can make these cookies anytime.

Ingredients:

1 cup all-purpose flour

1/4 cup sliced Almond

12 whole almonds

1 tsp baking powder

1/2 tsp baking soda

1 tsp water

1/2 cup to 3/4 cup powdered sugar

1/2 cup vegetable shortening

1 egg

1 tsp almond extract or vanilla extract

Directions:

Preheat oven to 350°.

Separate the egg yolk from the egg white. 

Soak the whole almonds in hot water and remove skin.

In a mixing bowl, beat vegetable shortening, egg white, and powdered sugar with a handheld beater for 1 minute (you can beat them by hand with a whisk).

In a small bowl, combine baking powder, baking soda, and water and add into the sugar and vegetable shortening. Beat for a few seconds.

Add sliced almonds, almond extract, and flour to mixture to form a dough.

Roll the dough into a long baton-like roll; then divide into 12 balls. Flatten each piece of dough with the palm of your hand.

Line the cookie sheet with parchment paper or grease the baking sheet with a little oil. Place each flattened dough 2 inches apart. Place a whole almond in the center of each piece of dough and press lightly on the almond in the center of the dough. Beat the yolk and brush over the dough to cover the almond.

Bake for 15 minutes. When the cookies are golden; remove and let cool before serving.


Wednesday, September 1, 2021

Small Cornmeal Pound Cake

Pound cake is soft and sweet. It always makes a sensational dessert with fruit coulis. Pound cake also can be garnished with some powdered sugar on top, and it also looks attractive. I would like to share this easy small pound cake recipe to serve for 2 or maybe 4 people. Serve this little pound cake for dessert when you want just a little sweetness after dinner.

 Ingredients:

2/3 cup self-rising flour

1/4 cup cornmeal

1/4 cup cranberries or raisins

1/3 cup butter at room temperature

1/3 to 1/2 cup sugar

1 egg

1/4 cup milk

1/2 tsp vanilla

Equipment:

1 small loaf pan (4x4 inches)

Directions:

Preheat oven to 350°.

Use a small amount of butter to grease the loaf pan with flour. Shake the pan well and set aside.

Combine the milk, egg, and vanilla. Whisk to combine.

Place flour, cornmeal, and sugar in a mixing bowl. Whisk to blend well.

Add the butter and milk mixture to the flour, and use a hand-held mixer to beat the ingredients on a low speed until the dry ingredients are moistened. Continue beating the mixture until the batter has lightened and increased in volume.

Pour the batter into the prepared loaf pan. 

Bake the cake until a toothpick inserted into the center of the cake comes out clean (about 25 minutes).

Serve warm.