Beet Tomato Spinach Salad

Yesterday, after I donated my blood, the nurse who took my blood gave me this recipe for beet salad. Basically, beets and spinach are the friendly vegetables for people with a lack of iron. This salad recipe is so simple, so I am giving it a try. Cheese is usually a part of the finished topping for this salad, but I will not use any kind of cheese on mine because I am lactose intolerant.  Feel free to use feta, parmesan, or goat cheese, etc.

Ingredients:
1/2 lb. of beets or 3 beets
2 cup spinach
1 tomato, diced 
1/2 cup red onions, sliced
1/4 cup chopped nuts
Dressing ingredients:
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1 garlic clove, minced
Salt and pepper to taste
 
Garnish with chopped fresh basil and mints

Directions:
Trim and wash beets well.

Cut foil big enough to hold 3 beets. Drizzle 2 tbs of olive oil over beets and 1/2 tsp salt.

 Cover beets completely and bake in preheated oven set to 400° for 1 1/2 hours. Check doneness of beets by piercing them with a toothpick. Let cool. Peel and slice.

In a jar, combine dressing ingredients and shake well.

To serve:
On a plate, place spinach, sliced beets, diced tomatoes, and sliced red onions. Add salad dressing, nuts, and fresh herbs.

 

 

 

 

 

Coconut Lemon Cupcakes

Who can resist the sweet and delicious taste of a cupcake? It is also easy to make, and a good gift to welcome neighbors and friends. Sometimes cupcakes with beautiful decorations can be on the center of wedding table. I am not good to the point that my cupcakes can be a focal point of a party, but with this basic recipe these cupcakes will never fail with anyone even with very little skills at baking.  Making cupcakes is a part-time joy for me. It does not need fancy equipment or many ingredients. Follow a few easy steps for wonderful cupcakes every time.

Ingredients:
1 cup self-rising flour
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon juice and zest
2 tsp milk
1/2 cup sugar
1/4 cup coconut oil, melted
1/4 cup butter or margarine, softened

Directions:
Preheat oven to 350°.
Line a 9 small muffin tin or 12 mini muffin tin with muffin tin liners.

Put butter, coconut oil, and sugar in a bowl and use a handheld electric mixer to beat until achieving a pale color and fluffy.

Add beaten eggs in four installments and beat well after each addition.

Add vanilla extract, lemon zest, lemon juice, and milk to the eggs mixture.
Sift flour into a bowl.
Use spatula to fold in flour to the egg mixture until thoroughly incorporated.

Spoon the batter into the cupcake liners until 2/3 full.

Bake in the preheated oven for 20 to 25 minutes or until cupcakes have risen and become golden.
Let cupcakes cool completely before icing and serving.

Stir-Fried Tuna with Cellophane Noodles

Most Vietnamese people are familiar with stir-fried crab meat with cellophane noodles (Cua xao bun tau). This dish is a popular dish for pot luck. I use the method of making this dish using a can of tuna for a quick-fix dinner and budget. It is for an economical reason to use tuna instead of crab meat. The combination of this dish’s texture and flavor is irresistible either way---and very easy to prepare.

Ingredients:
4 oz. cellophane noodles

2 shallots, chopped
1 garlic clove, chopped
8 oz. tuna (1 can of tuna)
2 tbs peanut oil
1 cup sliced white onions
Sauce ingredients:
1 tbs fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp sugar
2 tbs water
 
Garnish with chopped green onions and cilantro
 
Directions:
Soak the cellophane noodles in warm water for 20 minutes. Remove the noodles 1 hour before cooking to allow them to dry. Then cut noodles into 4 inch lengths.

Drain the tuna and place in a bowl.

Heat oil in a frying pan over a high flame. Add shallots and garlic and stir until fragrant.

 Stir in tuna and cook, using the high heat in order to remove some of the moisture and to dry the tuna.

 Add white onions.

When the Tuna is almost brown, add noodles and stir for one minute to combine.

 Add sauce and stir.

Then add the garnish and serve immediately with rice or by itself.

Vietnamese Shau Mai

This is another shau mai recipe that I think is much easier than the one I posted on November 15, 2013. At this time, I use shrimp instead of all ground turkey and chicken.  The tomato sauce is quite simple and tasty. I love to have shau mai stuffed into a baguette.

Ingredients:
1/2 lb. ground turkey
1/3 lb. shelled shrimp, diced
1 egg white
1 tbs fish sauce
1/2 tsp each of salt, sugar, sesame oil, and black pepper
1 tbs cornstarch
2 garlic cloves, minced
2 green onions, chopped
Sauce ingredients:
1 cup tomato, chopped
1/2 cup chicken broth
1/4 cup ketchup
1 tbs honey
2 tsp cornstarch

Directions:
In a mixing bowl, combine turkey, shrimp, egg white, fish sauce, sugar, salt, black pepper, cornstarch, garlic, and green onions. Mix well.

Shape into balls and place on a steam plate.

Steam meatballs over high heat for 15 minutes.

 

In a saucepan, add sauce ingredients and bring to boil. Simmer until thickened. Pour over the meatballs and serve.

Vietnamese Grilled Chicken with Noodles

Throughout my blog, I have mentioned my family’s restaurant in Chicago. One of the most requested items was grilled chicken noodles. This item on the menu is similar to the barbecued pork noodles (bun thit heo nuong); however, replacing the chicken for the pork makes the dish healthier. The marinade uses very much the same ingredients. An easy way to prepare this dish is by baking or over a stovetop.

Ingredients:
For the chicken:
1 lb. chicken breasts or thighs
2 shallots, minced
2 garlic cloves
1/2 tsp five spice
1 tbs sugar
1 tbs honey
2 tbs fish sauce
1 tbs soy sauce
1 tbsp. sweet chili sauce

1 tbs minced lemongrass
1/4 tsp black pepper
2 tbs peanut oil
1/2 lb rice noodles
Served with:
Basic vegetable platter*
Carrots and sweet radish pickles**
Vietnamese dipping sauce***
Scallion oil****
Roasted peanuts

Directions:
Prepare the rice noodles according to the directions on the package.
Combine in a bowl the ingredients listed between the chicken and the peanut oil.

Pound the chicken until 1 inch thick and place into the marinade for a couple of hours or overnight.
Preheat oven to 450°. Line a baking sheet with aluminum foil. Arrange the chicken on the foil. Bake the chicken for 15 minutes on each side. Remove from the oven.

 

For stove top: Place a grill pan over high heat. Add a little butter and oil; grill chicken on both side for 5 minutes of each side. Remove

To serve:
*For the basic vegetable platter: 2 cups lettuce leaves, such as head lettuce and romaine, thinly sliced, 1/2 cup fresh herbs, such as mints, cilantro, or basil, chopped, 1/2 cup cucumber sliced into lengthwise strips, and bean sprouts.
**For the sweet radish carrots pickles: 1 medium carrot and a piece of white radish peeled and julienned. Combine 1/4 cup water and 1/2 cup vinegar with 2 tbs sugar and 1/8 tsp salt. Add radish and carrot into this pickles solution for hours before serving.
***For dipping sauce: one garlic clove, minced, red chili, chopped, fresh lime, 2 tbs fish sauce, 2 tbs water, and 2 tsp sugar or more sugar for your taste. Mix together.

 

 

****For the scallion oil: slice 2 green onions (green parts only). Place scallion in a microwave bowl and add 2 tbs oil. Heat in microwave for 1 minute or heat oil in the sauce pan until hot ; add green onion and remove from the heat

Divide the vegetables to individual serving bowls. Top with rice noodles and sliced chicken, and sweet pickles radish. Sprinkle with scallion oil, fresh herbs, and roasted peanuts. Serve with dipping sauce on the side.

Chinese Almond Cookies

This is the second time I posted this recipe with a small change of ingredients. It is for famous Chinese cookies that everyone loves. This recipe uses blanched almonds, and the authentic recipe uses lard instead of shortening. I add coconut oil and shortening. For my taste, it is much better.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp baking powder
2  eggs
1/2 cup shortening
1/4 cup coconut oil
1 tsp almond extract
24 whole blanched almonds*
1 egg yolk, beaten

Directions:
Preheat oven to 350°.
Using an electric handheld mixer, in a bowl beat the sugar, shortening, coconut oil, almond extract, 2 eggs, flour, baking soda, and baking powder until well mixed.

Shape the dough into 24 small uniform balls and place onto ungreased cookie sheets.

 Flatten each ball with the flat bottom of a glass dipped in water.

Brush the top of the flattened cookies with egg yolk and place an almond in the center of each cookie.

Bake cookies in preheated oven for 15 minutes or until golden brown

* You can buy blanched almonds or bring a pot of water to boil and drop almonds into boiling water; Boil for one minute. Let almonds cool and remove skin.