This dessert has got to be the most easiest one to do in a short time and you have yourself a nice treat. It's one of hubby's favorite cantonese dessert and I hope you enjoy this as much as we do. There are recipes out there to add green jelly or seaweed texture called Rue or literary translation "Stink Grass" (臭草) to the soup, but I prefer the dessert without.
I just did a quick search on the nutrition facts of mung bean since I always loved the dessert growing up, but now curious to know if this dish is healthy for you. In fact, I'm happy to say that it is! Asians have since claimed mung bean to be a perfect slimming food, because not only is it low in fat, mung bean is also a rich source of protein, and fiber which enables one to lower the high cholesterol level in body system. The high fiber in mung bean yields complex carbohydrate which improves digestion and the complex carb helps to stabilize blood sugar in our body by preventing rapid rise after meal. It keeps our energy at an even level. Frequent consumption of green bean is beneficial to diabetes and one who suffers from high cholesterol level.
Wow, I had no idea this mung bean packs a mean healthy diatribe behind it. Good to know and now without further ado, onward with the easy recipe tutorial.
Ingredients:
1 cup of Green Mung Beans
1 small container of coconut milk
3 T of sugar
Directions:
First, rinse the beans three times with water, then fill the pot 3/4 ways full. Bring pot to boil for about 20-30 minutes until beans opened up. Then, add your coconut milk and sugar and you're good to serve.
I must say hubby was the last person who I would turn for healthy eating, but he introduced me to this Southern American crop-like grain, quinoa (pronounced kinwa), and I've been obsessed ever since. This healthy grain seed, that when cooked has an al dente pasta zest to it, is packed with high proteins - the protein that is complete with 9 essential amino acids making it a great added choice to any vegans' diet.
Not only that, but this tiny grain is a great source of magnesium that helps relax blood vessels, so improves cardiovascular health and lessens migraines. See why I love this grain so much and I am glad hubby loves it too, since heart problems do run in his family. Better to eat healthy now to prevent future problems, that's for sure.
Ever since I had a little taste of this quinoa, I've been researching into different types of recipes that I could use it in. First one being chili - my first ever chili recipe as well as using quinoa for it. I adapted this recipe from Two Peas and their Pod and added my spin to it.
Ingredients:
1/2 lb ground turkey (optional)
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
3 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 package of chili mix
Salt and black pepper, to taste
Directions:
1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. In a skillet, add your turkey over 1T of olive oil and brown. (optional)
4. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa and turkey. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
The best thing about cooking in a big pot is that you can freeze half of it for the following week. I hope you enjoy this and if you do try, please let me know in comment section.
When you hear the word compost, you would never associate that with cookies. However, the genius people at Momofuku decided to combine all your fave snack ingredients into one cookie. Ever since I was introduced to these compost cookies from Momofuku's Milkbar, I was hooked. Momofuku also published its second book, Milkbar, that features all the popular baked good recipes you would find in the store. Since I was home in Philly for the holidays, my little sister wanted to make these, so I decided to put together a recipe tutorial along with photo snapshots of how to create these yummy goodness. It's recommended to use glucose since light corn syrup is a lot sweeter and less dense. Since we didn't have glucose handy, which you can find on Amazon, we went ahead and used light corn syrup.
Also my parents don't have a Kitchen Aid mixer and it would be silly for me to bring mine from MD, so we made do with a handheld one. Using a paddle with the Kitchen Aid mixer will give you better results when ingredients together. Without further ado, recipe & tutorial below.
Ingredients:
2 sticks of room temperature butter 1 cup granulated sugar
2/3 cup light brown sugar 2 tablespoons glucose or 1 tablespoon corn syrup
1 egg ½ teaspoon vanilla extract
1 1/3 cup flour ½ teaspoon baking powder
¼ teaspoon baking soda 1 teaspoon kosher salt
¾ cup mini chocolate chips ½ cup mini butterscotch chips
½ cup graham crust 1/3 cup rolled oats
2 ½ teaspoon coffee 2 cups potato chips
1 cup mini pretzels
Instructions:
Combine the butter (room temperature), sugars, and light syrup in a bowl and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. If butter begins to separate or turn into soup, put into fridge for 5 minutes and try again.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Place 1/3 cup of oatmeal into a ziploc bag and break apart the oats with a rolling pin, then combine into the bowl along with chocolate chips, butterscotch chips, graham crust, and ground coffee. Incorporate the ingredients on low speed, about 30 seconds.
Add the chips and pretzels, mashed gently and combine on low speed. Be careful not to over-mix.
Using 2 ¾-ounce ice cream scoop or a 1/3-cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.
When you are ready to bake, pre-heat the oven at 375 degrees
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Since we used light syrup instead of glucose, the cookies came out a little flatter, but they tastes just the same, which is an A in my book - yum! Hope you enjoyed this post and thanks for reading!
First video on the cooking channel with a simple recipe. Already have another recipe prepping soon when I get back from vegas so can't wait to upload that. In the meantime, hope you all enjoy!
Ingredients:
Bowl of chopped green beas
5 Eggs
Salt & Pepper
1 t of Soy Sauce
1 T of oil
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