Thank God

Last night I was so frustrated and desperate!
I know that I am not a perfect mom or a good chef or wonderful baker.
But when sometimes you see what I cook and bake the kids are really appreciated. And I didn't want waste the leftovers I still cook fresh food every day for them therefore I have to eat all the leftovers myself with tears in my heart. I prepare them with all my strength and love! I was kind of telling myself tomorrow I will tell them don't ever eat any food that I prepare anymore live on your own from now on and then I fell asleep.
Praise the Lord I didn't say that to them. I will never do or say anything like that to ruin our relationships. As usual for Saturday we ordered takeout, which, as usual, my oldest son always treated us. And we had a merry happy meal time together.
I guess that I still need a lot more patient and wisdom and skill especially in preparing food!
https://m.youtube.com/playlist?list=PL_0tD1UhR2aDOa0ybFAqkmulgrx8dDhWA

飯團 Rice Ball

I rather name it, rice bomb, because it is huge!

Besides 2 cups of long grain sticky rice and 1 cup of brown rice cook with 2 cups of water.
I have make believe flossy pork, make believe fried bread stick, seaweed and sesame for the content.

It is good.

And you may want to know why I call it, make believe flossy pork and make believe fried bread stick.

When I went to buy the flossy pork or fish, I found that they all have MSG or preservatives or pea powder and they all expensive. And I forgot to buy fried bread sticks.
Therefore, I made stirred fry shredded pork with fresh mushrooms as flossy pork.
Baked french toast with butter, but without sugar as the fried bread stick.

Jambalaya

One day, one of my coworkers was sharing how she loves Jambalaya and how her sons prepared for her birthday one time, and it was surprisingly good.

But, as soon as I got home, I just couldn't recall what dish that she was sharing with me.

And right when I was trying hard to retrieve and browsing my Facebook, this Jambalaya dish pops up as an advertisement.

That's it! That's the dish the that she was talking about!

Therefore, I copy down to my blog here, so I won't forget again.
 I tried it myself, it's really good.

Here are my customized ingredients, diced chicken breast, shrimp, onion, green, red and yellow bell pepper, ground black pepper, garlic, salt, the leftover oatmeal meatloaf (ground beef, oatmeal, tomatoes, minced garlic, salt and ground black pepper), brown rice.

Always stir fry the garlic first until the nice aroma came out, then stir fry a little the meat and then the vegetables when it's almost done pour in the pre-soaked brown rice continues cook till the rice is done.

Appetizing! Bon Appétit! (色香味俱全) It's colorful, aromatic and delicious!

Steam eggs

I steamed eggs with Half & half and pinch of salt to taste.

It tastes so good, creamy and smooth, like egg pudding.

11/6/2017 national nacho day

11/6/2017, on the news it said, its national nacho day and on that day out of the blue, I happened to make something like it.

My older son asked me, was that the reason why you made this, I answered, nope.

For the ingredients I have, Pinto beans, Onion (sautéed), Garlic (sautéed), and Cheese and also sneak in some Pumpkin and Coconut flesh successfully.

Nailed It

Found a very useful site from one of the Facebook friend's post, mostly are crafts.

I’m going to try some soon.

And I really benefit from all my Facebook friends’ refer, whether it’s a video, a thought and the like, truly appreciate them.

https://www.facebook.com/NailedItOnline/?hc_ref=NEWSFEED

all gone

Bacon, normally, I cook them with Brussels sprouts, and no matter how much Brussels sprouts that I cook, kids will eat them all without me to remind them.

Chocolate, strawberries coating with chocolate, the strawberries will be all gone in seconds.

Ice cream, if I say, we are going to have ice cream for desert, no matter what meal that I prepare will be finished in no time.

蔥花蕃茄蛋大蝦 + 蝦殻牛肉湯煮麵 + 青江菜

Chopped green onion + tomato egg + shrimp + noodle cook in beef and shrimp shells soup + bok choy.

That’s all the ingredients that you need for a simple meal.

I use the shrimp shells as the soup base for noodle cooking, it adds aroma of seafood to the plain noodles, and the reason why do I use the beef soup in it, is because I happen to have a little bit of beef soup left over, no particular reason, but my son is not quite agree with it, to add a non-seafood stuff into this recipe.

Oh! Well, just a little bit won't harm the taste, right?

Bunches Questions

Why don't the bag (5 or 10 pounds) of potatoes sprouts or rot that I bought them after a very long time? 

Why the green kiwi won't ripe (soft) and won't rot, long after I bought?

Why do some of the vegetables and fruits grow so large and prefect nowadays?

elephant garlic

Elephant garlic is a perennial plant belonging to the onion genus. It is not a true garlic, but actually a variant of the garden leek.

When I first found in the supermarket, I thought it’s a garlic too, only the size is giant.

And later learned, it’s not a garlic that I thought is.

If you are curious like me than you can try too, to me, its odorless and tasteless, won’t try again.

But on second thought, just look at the following Nutritional Value of it. So never say never.

Similar to usual garlic, Elephant garlic contains Allicin which is responsible not only for the aroma of crushed garlic but for numerous health benefits as well. Scientific studies have shown that it has antibacterial properties and an inhibitory effect on cells that cause certain types of cancer. 

new way of beating eggs

I found a new way to beating the eggs, find any empty pasta sauce bottle, make sure clean it thoroughly and dry it before you use it.

Then just crack open the eggs and drop them into the bottle with seasonings that you desired and then close the cap tightly and then shake it for seconds or until the eggs are well beaten, you can tell by eyes. It shouldn’t take long.

Why do I pick pasta sauce bottle, because I happen to have it and the size is suitable. You can use any kind of bottle, however, I recommend the see through glass one. It is transparent, therefore, you know if the bottle is clean and when the eggs are beaten well?

I actually try to beating eggs in the mug and stainless steel cup not long ago, using the glass bottle one is better way from my experience.

Powered Breakfast: Eggs

Egg recipes, first comes to my mind is, either simple as hard boiled eggs or scrambled eggs or sunny side up eggs or as fancy as Scrambled Eggs With Shrimp or Lobster Scrambled Eggs or Scrambled Eggs with Tomatoes.

And here are the recipes that I found, they looks luxurious but simple to make, should be. I mean that I’m going to try them myself.

Eggs in Clouds

4 eggs
¼ cup shredded parmesan cheese
Directions
1. Preheat oven to 450.
2. Separate eggs, the whites in a large mixing bowl and the yolks.
Whip the whites at high speed until stiff peaks form, about 2-3 minutes.
3. Gently stir in the cheese, and then divide the whites into 4 "cloud" shapes on the baking sheet. Make a little well in the center of each cloud.
4. Bake for 3 minutes, then place the yolk into the hole.
5. Bake again until the yolk is done.

For this one, I've tried it but I’ll never try again, you know what I mean, right?
Eggs Baked in Avocado
2 big ripe avocados
4 fresh eggs
1/8 teaspoon pepper
Directions
1. Preheat the oven to 425 degrees.
2. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
3. Place the avocados in a small baking dish. Do your best to make sure they fit tightly. So it won’t tilt and the egg won’t spill out.
4. Crack an egg into each avocado half. Try your best to crack the yolk in first, and then let the egg whites spill in to fill up the rest of the shell.
5. Place in the oven and bake for 15 to 20 minutes.
6. Remove from oven, then season with pepper.

For this one, I’ll try bake see if it’s works the same. Or not, it looks pan fry is easier. We’ll see!

Egg-in-the-bread
1 slice of your favorite kind of bread
1 tablespoon butter
1 egg
Salt and freshly ground black pepper
Directions
Press a hole in the center of the slice of bread, using the bottom of the cup.
Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and cracks the egg straight into the center of the hole.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.

dumplings & pain

The other day I made a lot of dumplings. I didn’t really count how many are they, around 150, I’ll say. I made everything from scratch, including the dumplings’ skins (made with unbleached wheat flour and water only). And after folding all the dumplings, there is some dough left over I then makes them into noodles.

The reason why, I prefer make the dumpling skin myself, not only because it tastes better, but also that I found the store made ones, most of them contain additives, like preservatives and the flour is bleached.

The ingredients for the fillings are the following: ground pork, shrimps, cabbage (since it does not contain a lot of water in this kind of vegetable, so I only mix salt with it for a little while and does not squeeze out water from it, I only dump out some very tiny little bit of water come out from it), eggs, green onion, garlic, ginger (I forgot to have it this time), salt, pepper, soy sauce.

We have some fresh the same day and freeze the others for some other day. Overall I really like that. But once again, I do need a food processor for the vegetables and/or the grinder for the meat. And yes! I bought the chunk meat and have the butcher ground it for me. Somehow I do prefer that if I can ground it myself. Oh! Maybe, just maybe I do need a mixer and a machine for the dumpling skin/noodle.

When the day end, when I go to bed, I was tossed and turn and couldn’t go to sleep, my right arm is so sore and painful. I do my daily prayer as usual before I fall asleep but not for my arm particular. And I start to try to massage my right arm with my left arm, which is the good one. And then there is a thought come into my mind, what if my left arm also sore by massage my right arm before the right arm gets better. At that point I still continue my prayer. Guess what happen next? Be honest with you, I don’t know either. The only thing that I remember is the next day morning when I open my eyes with no sore and painful arm. Oh! Yes! I have a good night sleep. It’s incredible!

有人在為你禱告

Someone is praying for you 誰かがあなたのために祈っています   누군가 널 위하여

https://m.youtube.com/watch?v=oARdO4wQFf4
http://members.tjc.org/sites/en/us/houston/USGA%20Documents/Someone%20Is%20Praying%20for%20You.pdf
http://www.tintinpiano.com/include/stream_img.php?key=NGJiYTg1ZDhjNWYwYzM1NjQyNzUyMjM5Y2Y5MDQ5OWE=

breakfast

It’s a simple breakfast of a pan fried egg, served before you get out of bed, now that makes a big different, especially it's from your kid. Yum! Yum! My tummy!

avocado

The other day, I bought avocado for making Guacamole. It was on sale, 5 small ones for $1. Good deal, right?

When preparing, I cut open the avocado and found 3 out of 5 of them, their core is like half of the size of the other two. Am I lucky or should be worry?

homemade alfredo sauce

I cannot wait to try this looks really easy homemade Alfredo Sauce myself, and I need to buy some ingredients for it.

I've been buying the ready to use Alfredo Sauce for sometime; it wastes so many glass containers when I buy them from store.

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It tastes and smells really delicious, and that's when I realize how rich this sauce is. So I’ll use less butter next time. And the chicken breasts and mushroom are the must go with this yummy dish.

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Ingredients

It makes 4 servings

1/2 cup butter

1 (8 ounce) package cream cheese

2 teaspoons garlic powder (I’m going to use my own chopped garlic instead)

2 cups milk

6 ounces grated Parmesan cheese

Direction
Melt butter in a medium, non-stick saucepan over medium heat, add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. 

surprise, surprise

Normally, I go grocery shopping and cook with empty stomach, that’s kind of sad. But I’m the mom, what other choice I can have?

Last week, to save the cook time, I make the leek pancakes ahead, before I go to work, so I can come home from work and cook right away.

And with surprise, when I come home the pancakes are cook, ready for me to eat. Yeah!

mommy & son / How to make Green Onion Pancakes

The other day, my older one told me, “you got to teach me how to make green onion pancakes”. Yes, after I made some that day with my way. And I have a fun time to work with him, and am really proud of him.

 

Here’s How to make Green Onion Pancakes:

1.      4 cups of unbleached wheat flour, flavored with salt and pepper, mix those dry ingredients well.

2.      Add in one whole egg and 1 table spoon of healthy oil, I use coconut oil (melt it with a little of warm water), mix them altogether really smooth before add the water in.

3.      Adding gradually of 1 cup or less of water, to form into dough, then in my case I divide them into 16 equally portion.

4.      Use rolling pin and roll individual dough into round circle disks. They should be a little thinner on the edges than in the middle, we’ll eventually be pinching the edges together when we make Green Onion Pancakes.

5.      Then the last part is cook them, the toughest part, make sure both the dough and green onion are fully cook when done, yum! Yum!

mac & chesse

Mac & Cheese

In a large, heavy-bottomed saucepan, melt the butter over medium heat then sauté with as much as garlic as you like which I use a whole minced garlic bulb then diced onions then diced tomatoes until the onions are cook. Depend on the size of the onion and tomato; I use one small onion or half of a big and 2 medium of tomatoes.

Add a little wheat flour and whisk constantly until the mixture turns light brown in color, add milk then add whole lot of prefer kind of cheese, here I use more than one pound of them continue stir until almost all the cheese are melted. Remove from the heat.

And do forget to cook the mac while you are preparing the sauce, so you can have them done the same time. I use 12-14 ounces of it.

Mix the drain mac with the yummy cheese sauce well and make sure save some of the sauce to place them on the top of the mac, why? To make if really pretty when it out of the oven. Then put them into pre-heat oven at 350 °F until the top is golden brown. Which I never pre-heat the oven as the master chef said, ha-ha.

hash browns

I found that you can also make hash brown using oven, baking. This is I prefer to do the dish without inhaling the smoke from cooking.

For the ingredients, you just use the exact same as pan fry them.

And this time, besides the shredded potato, egg, wheat flour, salt, oil, pepper, I’m going to have a tiny little bit of shredded carrots too. That way it will be more nutritious and looks prettier with the carroty, I think and hope.