Cabbage Stir-Fry with Eggs

This quick and nutritious "lazy dinner" is a favorite go-to meal in my kitchen!

Ingredients:

• 3 cups shredded cabbage
• 1 small carrot, shredded
• 2 eggs
• 2 green onions, sliced
• 1 cup white onion, sliced
• 1 garlic clove, minced
• Seasonings: salt, pepper, sugar, soy sauce, and oyster sauce
• 2 tbsp peanut oil

Directions:

1.    Preparing the Eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper.

2.    Cooking the Eggs: Heat 1 tablespoon of oil in a nonstick pan over medium heat.  Add the eggs, scramble until cooked through, then remove from the pan and set aside.

3.    Stir-Frying the Vegetables: In the same pan, add the remaining oil.  Sauté the garlic and white onions until fragrant.  Add the shredded carrots and cabbage, stirring for 3-4 minutes.

4.    Seasoning: Add salt, pepper, sugar, soy sauce, and oyster sauce to taste, adjusting as needed.

5.    Combining: Return the scrambled eggs to the pan, mixing well with the vegetables.

6.    Garnishing and Serving: Sprinkle with green onions and serve hot with cooked rice.

Enjoy this simple, wholesome meal!

Lemon Cottage Cheese Pound Cake: A Guilt-Free Indulgence

Are you a fan of pound cake but not the calories that come with it? Say hello to the Lemon Cottage Cheese Pound Cake – your new best friend in the kitchen.  This delightful twist on the classic pound cake is not only lighter and lemony but also comes with the added benefit of being lower in fat, thanks to the clever use of cottage cheese.

The cottage cheese is the secret weapon here; it keeps the cake moist without all the extra butter usually found in traditional recipes.  Plus, it adds a subtle tanginess that pairs perfectly with the bright, citrusy flavor of lemon.  This cake is a testament to the fact that "lower in fat" can still mean "full of flavor."

This easy-to-make recipe is perfect for those who are watching their diet but still want to indulge in a sweet treat.  Whether you're serving it up as a dessert, enjoying a slice as a mid-afternoon snack, or presenting it at a brunch gathering, this cake is sure to satisfy your cravings without the guilt.

So, the next time you're in the mood for something sweet, give this Lemon Cottage Cheese Pound Cake a try.  It’s a simple yet delicious way to enjoy a classic dessert, and who knows, it might just become a staple in your recipe collection.  Happy baking!

 

Ingredients:

• 2 cups self-rising flour
• 3 large eggs
• 1 cup cottage cheese
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• Juice and zest of 1 lemon

Equipment:

• 9 x 5-inch loaf pan
• 1 tsp softened butter for greasing the pan
• A bit of flour for dusting the pan

Directions:

1.    Preparing the Pan: Preheat your oven to 350°F (175°C). Grease the loaf pan with softened butter and dust it lightly with flour.

2.    Mixing Wet Ingredients: In a medium mixing bowl, combine the eggs, sugar, cottage cheese, and oil. Beat until smooth and well combined.

3.    Adding Dry Ingredients and Flavorings: Add the self-rising flour, vanilla, lemon juice, and zest.  Continue to beat until the batter is smooth and fully incorporated.

4.    Baking: Pour the batter into the prepared loaf pan.  Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.    Cooling and Serving: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.  Enjoy!

Braised Mackerel with Tomato Sauce Recipe

The Vietnamese cuisine is a splendid tapestry of flavors and textures, and one dish that beautifully encapsulates this is the braised mackerel with tomato sauce.  This traditional dish is a testament to the culinary diversity found across Vietnam, with regional variations adding their own unique twist to the recipe.

The heart of the dish lies in its rich, savory tomato sauce, which is lovingly simmered to perfection.  The tomatoes, a staple in Vietnamese kitchens, are cooked down until they meld into a luscious sauce that perfectly complements the oily richness of the mackerel.  The fish itself is a marvel, with its firm flesh absorbing the tangy sweetness of the tomatoes, creating a harmony of flavors that dance on the palate.

Across Vietnam, you'll find that each locality has its own version of this classic. Some may add a touch of sweetness with a spoonful of sugar, while others might kick up the heat with a few slices of fiery chili.  The constant, however, is the presence of fresh herbs and greens, which add a crisp contrast to the dish's richness.  In the North, you might find dill as the herb of choice, while the south might favor the anise-like flavor of Thai basil.

Pairing this dish with rice noodles offers a delightful textural contrast.  The soft, slippery noodles are the perfect vehicle for the robust sauce, making each bite a comprehensive taste experience.  Fresh greens, often a mix of lettuce, mint, and cilantro, are not just a garnish but an integral part of the meal, offering a refreshing crunch and a burst of freshness with every mouthful.

Nutritionally, mackerel is a powerhouse, packed with omega-3 fatty acids, essential vitamins, and minerals.  These nutrients are champions for heart health and play a crucial role in maintaining a healthy nervous system.  It’s a dish that not only satisfies the taste buds but also contributes to a well-rounded diet.

The beauty of braised mackerel with tomato sauce lies not just in its taste but also in its representation of the Vietnamese culture.  It’s a dish that tells a story of regional diversity, of a people's connection to their land and sea, and of a cuisine that has mastered the art of balancing flavors.  It’s a dish that invites you to explore the depths of Vietnam's culinary heritage, one sumptuous bite at a time.  So, the next time you're pondering over what to cook, consider this Vietnamese gem and treat yourself to a feast for the senses.  Bon appétit!

Ingredients:

• 2 lbs fresh mackerel
• Tomato Sauce:

• 4 cups chicken broth or coconut water
• 2 ripe tomatoes
• 1 cup pineapple
• 2 shallots
• 3 clove site. Bone s garlic
• 2 fresh chili peppers
• 2 tbsp caramel sauce (or Vietnamese "nuoc mau")
• Seasonings: Fish sauce, soy sauce, mushroom seasoning powder, sugar
• 1 white onion, sliced 2 inches thick
• 6 green onions, cut into sections
• 1/4 cup cooking oil

Directions:

1.     Preparing the Mackerel:

·         Clean the fish thoroughly, removing the gills, guts, and any blood near the bones to prevent a fishy smell.  If the fish is large, cut it into smaller pieces.

·         Remove the fishy odor by rinsing with rice water, saltwater, or a mixture of white wine and crushed ginger.  Rinse with clean water and let it drain.

2.     Preparing the Tomato Sauce:

·         Wash and cut the tomatoes into wedges, then blend them with the pineapple until smooth.

·         Blend the shallots, garlic, and chili peppers into a fine mixture.

3.     Marinating the Mackerel:

·         Add 1 teaspoon of the shallot-garlic-chili mixture to the fish, and season with 1 tablespoon of fish sauce, salt, pepper, sugar, and seasoning powder.  Mix well and let marinate for 1 hour.

4.     Arranging the Fish in the Pot:

·         Use a clay pot, cast iron pot, or thick-bottomed pot for braising. Place a layer of white onion and green onion at the bottom of the pot, then layer the mackerel on top.

5.     Preparing the Tomato Sauce:

·         Heat the oil in a pan, then sauté the remaining garlic, shallot, and chili mixture until fragrant.  Add the blended tomato-pineapple mixture along with chicken broth or coconut water.

·         Bring to a boil and season with salt, sugar, soy sauce, seasoning powder, and caramel sauce.  Add fish sauce only at the end for a deeper flavor.

6.     Braising the Fish:

·         Pour the sauce over the mackerel until fully submerged.  Bring the pot to a boil, then reduce the heat to low, skimming off any foam if necessary.

·         Simmer for about 2 hours on low heat with the lid on to prevent the sauce from reducing too much.

·         When the fish is almost done, adjust the flavor with fish sauce and pepper.  If you want more sauce to serve with rice noodles, add more broth or coconut water before the fish is fully cooked.

Tips:

• Slow cooking allows the fish to absorb the flavors deeply and results in a richly flavored sauce.
• Add more broth if you prefer extra sauce to serve with noodles or rice.

Enjoy this delicious, flavorful braised mackerel with rice noodles and fresh greens for a nutritious and satisfying meal!

Easy Pumpkin Box Cake Recipe

October is all about cozy pumpkin treats—whether it's pie, cake, or cookies.  With this recipe, I used a box cake mix to make a pumpkin cake that's so delicious, you’d never guess how simple it is.  I took it to a friend’s party, and everyone thought I’d spent hours in the kitchen!  They couldn’t stop raving about it, and now, I'm excited to share it with you all here.

Ingredients:

• 1 box yellow cake mix
• 4 large eggs
• 1 can (15 oz.) pumpkin purée
• 1 cup vegetable oil
• 1/2 cup milk

Spices:

• 1 tsp cinnamon powder
• 1 tsp pumpkin spice

Icing:

• 1 box cream cheese frosting

Equipment:

• 13×9 in. baking tray
• Softened butter and flour for greasing

Directions:

1.    Preheat the oven to 350°F (175°C).  Grease a 13x9 inch baking pan with softened butter and a light dusting of flour to prevent sticking.

2.    In a large mixing bowl, combine the eggs, pumpkin purée, vegetable oil, milk, and cake mix.  Add in the cinnamon and pumpkin spice.  Beat the mixture with a handheld mixer until smooth and well-blended.

3.    Pour the batter into the prepared baking pan, smoothing it out evenly.

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

5.    Allow the cake to cool completely.  Once cooled, spread the cream cheese frosting evenly over the top.

 

Enjoy this quick and delightful pumpkin cake!