Feeds:
Posts
Comments

Archive for January, 2013


After the baked chicken cordon bleu, I’m tempted to bake another usually deep-fried dish with panko and my Wondra flour.  Browsing online, people have success with baking coconut shrimps.  I felt not guilty at all after eating half a pound of the baked shrimps. I guess the only fat from this dish was from the prawn and the coconut shreds.  I have an expiring bottle of lime oil, so why not add it to make the unbeatable Thai combo of lime, coconut and chili !!

Image

(more…)

Read Full Post »

Happy 2013 !


 

 

 

DSC_3995

 

I made a green tea mousse + red bean mousse cake for New Year’s Day Party.  It’s so convenient to use a frozen slice of sponge cake as base.

Read Full Post »


I just realized our diets are lack of omega 3.  Salmon seems like our only source of omega 3, but we haven’t eaten salmon often enough.  I like my last waffle recipe, so adding some ancient grains to the same recipe should work.  I forgot to add vegetable oil to today’s batch, but the waffles were still fluffy.  Isn’t it nice to use NO OIL  / FAT at all except the PAM spray for the first couple batches (the rest of the batches I didn’t even bother to spray PAM).  What’s better than a hearty nutritious breakfast for a lazy Sunday morning?

Please see original recipe at:   http://allrecipes.com/recipe/waffles-i/

I made too much changes to the original recipe (asked for 2 cups of all-purpose flour).  I think as long as you keep 1 cup of flour as all-purpose flour, 1/3 cup as wholewheat flour, then the remaining 2/3 cups could be any grains you want (I have tried variations of  hemp hearts, ground flax, old fashioned oatmeal, chia seeds, ground quinoa etc).  I’m sure adding the 1/4 cup of oil (the recipe stated 1/2 cup) would make very nice waffles, but I won’t mind sacrificing the texture a bit knowing that the waffles contain zero oil.

Image

(more…)

Read Full Post »


During my first 3 years of work, I needed to travel a lot to those small interior towns in BC.  I love checking out those local restaurants rather than eating at franchise chain.  In Trail, a small town whose population was only about 7000, surprisingly I found good cheap eats.  Cafe Michael was a Chinese owned French restaurant. The menu was not big, but their chicken cordon bleu was really good.  It’s not fine dining atmosphere and the side veggies were only carrots and broccoli.  Now,  I still miss their crispy chicken breast with ham inside and cheese oozing out.  I am sure they deep fry the chicken.  I recently read from Bon Appetit that Wondra superfine flour is perfect for breading meat and poultry before deep frying.

Why not try it baked?  healthier with no oil.  I skipped the butter too.

Baked Chicken Cordon Bleu with fresh thyme coating

Baked Chicken Cordon Bleu with fresh thyme coating

(more…)

Read Full Post »


I saw this recipe from my favorite collections of Ming Pao Gourmet Supplements.  I think the webmaster Wendy is a really good cook, diverse in a lot of Chinese and Western Cooking.  My yearly turkey dinner is never complete without this homemade cranberry orange sauce.  The leftover would be used for baking muffins or simply as a marmalade for turkey sandwiches.

Cranberry Sauce 蔓越莓醬汁 from Eupho Café – 愛在廚房.

I don’t have to alter the recipe at all… may be just a tiny bit less sugar as I always don’t like things too sweet.

Cranberry Sauce (more…)

Read Full Post »


Best part of the turkey dinner is the leftovers.  I end up have to cook more over the next few days: making turkey stock from the bones, bread stuffing and extra cheese to stuff jumbo mushrooms, making turkey pot pie, and last but not least, some scrumptious muffins from the cranberry sauce.

My favorite drink is Seabreeze which is a combo of Orange Juice, cranberry juice, vodka and tonic water.  Who doesn’t like cranberry + orange??

Image

(more…)

Read Full Post »