Category: Food

Categories
Food Health Recipes

Recipe: Chicken Herbal Broth

Chicken herbal soup

Various dried herbs are added to a chicken broth to promote general health and wellness. Besides that, it is low calorie, satisfying, and tastes good.

INGREDIENTS

  • 1 lb chicken (e.g. 3 skinless chicken thighs)
  • Astragulus (replenish the Qi)
  • Dried Wild Yam slices (Strengthens lungs, tonifies the Qi, spleen, and kidneys)
  • Dried Lotus Seeds (nutritious, expels heat)
  • Codonopsis (Qi tonic, boosts energy, but in a mild way)
  • Dried Longan (“dragon eye”, helps with sleep, anxiety)
  • Dried Goji Berries (aka “wolfberry”, reduce blood glucose, improves eyesight)
  • Dried Wood ear fungus (source of minerals, improves circulation)
  • Dried Lily bulb (relieves coughs, moisten lungs, calms the spirit)

DIRECTIONS

  • Put the skinless chicken into Instant Pot
  • Add a small handful of each ingredient
  • Add water to top fill line
  • Cook on “steam” mode for 10 minutes
  • Natural release for about 2 hours

See photos at: https://photos.app.goo.gl/dAFgBNqESEXAuFa29

See common Soup Ingredients at:
http://www.chinesesouppot.com/category/2-common-ingredients

Categories
Food Health Recipes

Recipe: Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies
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)

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
  2. Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
  3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
  4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
  5. Roll the dough (or use a small ice cream scoop) to make 12 balls and place on a baking tray. Bake for 15 mins.
  6. Let them cool, and serve. Keep in an airtight container for up to 7 days.
Categories
Food Recipes

Recipe: Millet Congee

Millet Congee

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):

  1. Put the millet in a large saucepan, add water
  2. Soak a couple of hours, or overnight
  3. Add baking soda, optional ingredients, and bring to a boil
  4. Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
  5. Optionally, sweeten with a little sugar or honey. 

DIRECTIONS (rice cooker):

  1. Put millet, cold water, optional ingredients, and baking soda in a rice cooker
  2. Turn on rice cooker in “porridge mode”.
  3. Millet congee will be ready in about an hour.
Vacuum packed millet from Asian market.
Categories
Food Recipes

Baked Steelhead trout

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:

  1. Preheat over to 375°
  2. Place trout filet in center of aluminum foil
  3. Season with salt and pepper
  4. Melt butter in microwave safe bowl, stir in fresh minced garlic
  5. Spread over the trout
  6. Sprinkle on fresh minced parsley (optional)
  7. Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
  8. Bake about 15 minutes
  9. Open the foil exposing the top of the trout and broil the the last 4-5 minutes
Categories
Food Recipes

Recipe: Pour Over Coffee

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.

  1. Heat filtered water to 205°
  2. Moisten the Miletta filter with water
  3. Put a heaping tablespoon of ground coffee in the Melitta filter
  4. Slowly [our just enough water (1-2 oz) to bloom the coffee.
  5. Wait 45 seconds.
  6. Slowly pour about 2-3 oz of water
  7. Wait about a minute
  8. Slowly pour another 2-3 oz of water
  9. Done

Total brewing time is about 3.5 minutes

Categories
Food Recipes

Recipe: Roasted half chicken

This recipe (especially using convection oven) produces crispy skin chicken that is moist inside. Best to use antibiotic-free, hormone-free chicken.

INGREDIENTS:
– 1/2 organic chicken
– Salt & pepper
– Olive Oil

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.

Categories
Asian Food Recipes

Recipe: Bitter Melon with Eggs

INGREDIENTS

1 bitter melon about 8 inches in length
2 eggs
2 Tbs. oil
.5 tsp mushroom powder
1 Tbs light soy sauce
.5 tsp sesame seed oil

DIRECTIONS

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.

Source:

Categories
Food Recipes

Recipe: Tomato/Egg Soup

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– Garlic (slicked)
– (2) tomatoes (chopped, de-skinned, and de-seeded)
– Water for soup
– (3) eggs
– Wood ear fungus (hydrated)
– Rice vermicelli noodles
– Dried tofu skin (hydrated)
– Enoki mushrooms
– Cornstarch or flour
– Mushroom powder (or salt)
– Cilantro

DIRECTIONS:
– Heat avocado oil in wok to high temp
– Sear green onions & garlic
– Stir in chopped tomatoes
– Add water to make soup
– Slowly drop in eggs
– Add wood ear fungus, rice noodles, tofu skin, and enoki mushrooms
– Cover and simmer 5-10 minutes
– Stir some flour (or cornstarch) to thicken
– Add mushroom powder and/or salt and season to taste
– Take wok off burner, and pour into large serving bowl
– Sprinkle with chopped cilantro

Courtesy: Papa Liu

Categories
Asian Food Recipes

Recipe: Papa Liu’s fried rice

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– One Egg
– Carrots (chopped)
– Cooked rice
– Mushroom powder
– Salt

DIRECTIONS:
– Heat oil on high setting in skillet
– Add green onions, and cook until dark
– Crack and stir in an egg
– Add carrots and rice, and stir fry
– While stir frying: add some salt (5 turns on grinder), some oil, and some mushroom powder

Categories
Food Recipes

Recipe: Tuna Salad

Makes 3 sandwiches

INGREDIENTS:
1 (5 oz) cans of solid white albacore tuna (i.e. Wild Planet Wild Albacore Tuna, from Whole Foods)
1 slice of onion, finely chopped
2-3 tablespoons olive oil
1 teaspoon vinegar (e.g. Vinegar of Banyuls)
1/4 tsp. Salt & 1/4 tsp. pepper
1 tablespoon sweet pickle relish
3 tablespoons mayonnaise
1 celery rib, finely chopped

DIRECTIONS:
1. Microwave onion and oil in a small (pyrex) bowl until onion begins to soften (about 40 seconds).
2. Drain tuna, transfer to medium bowl, and mash with fork until finely flaked.
3. Add onion mixture, vinegar, sweet pickle relish, salt, and pepper to tuna.
Stir to combine. Let sit 10 minutes.
4. Stir mayonnaise and celery into tuna mixture. Season to taste with salt and pepper.

Optionally, stir a chopped hard boiled eggs into salad with mayonnaise.