Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.
Gently drop an egg into a Pyrex bowl. Cover with about 1/3 cup of water. Puncture the egg yolk with a sharp knife or toothpick to prevent the possibility of an explosion.
Set microwave for 500 watt output. On my Panasonic 1300 watt unit, I set the power level to P4. Cook for 80 seconds. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 5-second increments until you’re satisfied with the level of doneness.
Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper. Enjoy on toast, on a salad, or deliciously on its own.
This is a “low carb” recipe. Nutrition Facts: Amount Per Serving (1 cookie): Calories 168 Calories (from Fat 156) Total Fat 17.3g 27% Total Carbohydrates 2.3g 1% Protein 4g 8%* Nutritional Information Is Per Serving (1/12th Total Recipe)
Millet is an ancient grain, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Organic millet is the best. It is not necessary to rinse it. Soaking overnight, with rice cooker timer set in the morning is a good way to have millet congee in the morning. It is usually eaten boiled, since it cannot be used as a flour.
INGREDIENTS:
1/2 cup yellow millet, hulled, best from an Asian market
5 cups cold water
1/4 teaspoon baking soda (or 1 teaspoon baking powder)
Optional: 2 dried Chinese dates cut up; 1 tsp mung beans, or 1 tsp cornmeal
DIRECTIONS (stove top):
Put the millet in a large saucepan, add water
Soak a couple of hours, or overnight
Add baking soda, optional ingredients, and bring to a boil
Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
Optionally, sweeten with a little sugar or honey.
DIRECTIONS (rice cooker):
Put millet, cold water, optional ingredients, and baking soda in a rice cooker
This recipe yields moist, tender, delicious steelhead trout — can also be used to bake salmon. But steelhead is milder, moister, and fattier than salmon.
INGREDIENTS:
1 lb of steehead
2 tablespoons butter
1-2 cloves garlic, minced
Minced parsley (optional)
Salt and pepper to taste
DIRECTIONS:
Preheat over to 375°
Place trout filet in center of aluminum foil
Season with salt and pepper
Melt butter in microwave safe bowl, stir in fresh minced garlic
Spread over the trout
Sprinkle on fresh minced parsley (optional)
Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
Bake about 15 minutes
Open the foil exposing the top of the trout and broil the the last 4-5 minutes
Good quality, freshly roasted (within two weeks) coffee is single most important factor in making good coffee. A coffee grinder helps; but buying pre-ground coffee is so convenient! Tip: Peet’s “Big Bang” ($7.99 sale, $9.99 regular for a 12 oz. bag) available at Fred Meyer is a good choice. A good pour over technique helps too. This recipe makes a six oz. serving of coffee.
Equipment: Air sealed coffee canister, silicone coffee cone, #2 Melitta filter, glass coffee mug, hot water maker, and cell phone timer app.
Heat filtered water to 205°
Moisten the Miletta filter with water
Put a heaping tablespoon of ground coffee in the Melitta filter
Slowly [our just enough water (1-2 oz) to bloom the coffee.
DIRECTIONS:
– If frozen, thaw chicken in water bath.
– Preheat oven to 425° convection roast.
– Wash and pat chicken dry.
– Season both sides with salt & pepper.
– Place chicken on aluminum lined baking pan.
– Drizzle with olive oil; turn to coat. Arrange the seasoned chicken skin up.
– Roast about 35 minutes. (thermometer should read 165° at thickest part). About 25 minutes for chicken hind quarter.
– Let rest 5 minutes before cutting.
– Cut along the leg, separating the thigh and breast. Cut the breast in half crosswise through the bone (keep wing intact). Cut through the joint connecting the drumstick to the thigh.
Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with a dash of mushroom powder.
Heat a wok. Swirl in the oil and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for 1-2 minutes, or until the melon starts to soften. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.
Serves 4-6 with other dishes and rice family-style.
Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.
