Saturday, December 31, 2011

Green Onion Ginger Dipping Oil

My parents used to buy chicken and dip it with this dipping oil. I've recently re-created the dipping sauce on my own but you can dip it with bread (sooo tasty)


chopped ginger
chopped green onion
oil ( use something mild like vegetable oil)

Just put all the ginger and green onion (same portions-you decide how much) and pour oil until it covers the top but not so much that you are making soup or something. Add salt (as much as you like depending on your salt conscienciousnous)

Let it sit (the longer the more flavor)

Then you just dip it with bread like you would with balsamic vinegar and oil.

Tasty but I would say an acquired taste for some.

Bon appetit!

Friday, December 30, 2011

Madras Quinoa Soup

This recipe was from a Chatelaine edition which I adjusted to be vegetarian instead of chicken. We felt so healthy while and after eating this.


2 tsp of olive oil
1 container of vegetable stock
1 celery (chopped)
1 large carrot or a cup of baby carrots (chopped)
1 cup of frozen lima beans
1 tsp of cumin
1 and a half tsp of curry powder
1 cup of water
1 small red onion
1 small sweet potatoe (sliced)
2 green onion (sliced)
1 tbsp of chopped giner
2 cloves of chopped garlic

On medium heat, stir the carrots, celery and onions until the onions are brown.
Stir the garlic and ginger
Add the cumin and curry powder (stir)
Add the stock, cover and bring to a boil. Once it does, lower the heat and let simmer for about 10 minutes
Add the sweet potatoes and cover and simmer for 10 minutes
Add the lima beans and green onions.
Simmer for about 10 minutes.

In a separate pot, boil the quinoa (1/2 cup of quinoa + 1 cup of water, bring to a boil, lower heat and simmer for abbout 10-15 minutes-the shell should separate)
Use a fork to fluff the quinoa.

Keep the quinoa and soup separate as the quinoa would soak the soup. When serving, just put the quinoa and pour soup in each bowl.

So tasty and healthy!

Bon appetit and To your health!

Sunday, September 11, 2011


*1 container of yogurt
*1 cucumber (peeled, seeded ,diced)
*1 table spoon of olive oil
*4 table spoons ( or 1/2 lemon) of lemon juice
*salt and pepper to taste
* 1 table spoon of chopped dill (fresh or spice)
*3 peeled garlic clove

Put all in blender and blend. Let sit for an hour for tastiness!



Sunday, August 07, 2011

Chocolate Avacado Mousse

*1 Avocado
*3 teaspoons of cocoa (cAcao for raw)
*2 teaspoons of vanilla extract
*1/2 teaspoon of sea salt
*1/2 cup water

Blend smooth, indulge, feel guiltless, brag to others. :D

Sunday, July 17, 2011

Spicy Tomato Quinoa

This recipe is so tasty. I found it on this website
1 plum tomatoe (I used 3-it was still good)
1 cup on Quinoa
1-2 tsp of tomato paste
1 and 1/2 + 1/2 vegetable broth
1/2 red onion
3 garlic cloves
chipotle chili powder
Rinse the quinoa and let stand in water for 10 min to remove bitter taste
Chop tomato, onion and garlic cloves very thinly.
Boil the quinoa in 1 and 1/2 of vege broth and only add the 1/2 if it is not tender enough. The quinoa should absorb all the liquid.
fry the chopped tomatoe,onion, garlic in a bit of oil. salt is not recommended due to the tomatoe paste and broth.
When quinoa is done, turn off heat, add vege mix, tomatoe paste and chipotle powder and mix.
So tasty and spicy and healthy!

Saturday, May 28, 2011

Vietnamese Rice Cakes in Banana Leaves

yield: Makes 1 cake or 4 servings

Banh chung

Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part...



  • 1 3/4 cups sticky (glutinous) rice, preferably long-grain

  • 1 drop of green food coloring (optional)

  • 1/4 cup dried split mung beans

  • 1/4 teaspoon salt

  • 2 tablespoons chopped shallots

  • 1 1/2 tablespoons fish sauce

  • 1 teaspoon ground black pepper

  • 5 ounces pork shoulder or butt, cut into 1/4-inch-thick chunks

  • 1 1/2 tablespoons vegetable oil

  • 2 (14" x 16") sheets plastic wrap plus extra

  • 1 (14" x 16") sheet aluminum foil

  • 2 (14" x 14") pieces banana leaf


1. Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. (Once soaked, the rice will double to about 4 cups.) In a separate bowl, soak the mung beans for at least 4 hours. Drain both just before using and set aside in separate bowls. Add the salt to the rice and stir to blend.

2. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.

3. Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.

4. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.

5. To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.

6. Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.

7. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).

8. Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.

9. To serve, cut the packet (without unwrapping) into 1/2-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature. If wrapped in plastic and refrigerated, the cake will keep for 1 week.

Editor's Note: Mai Pham says the rice cakes will feel "plump and soft" when they are finished cooking. You can reduce the cooking time to about four hours by precooking the rice. Pham says to toast the soaked, drained rice in a nonstick pan over medium heat until it is dry and looks opaque.

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Monday, May 23, 2011


This recipe is sooo tasty (especially with Naan Bread)

-heat 3 egg plants in the oven at 350 degrees celcius for 1 hour (or until soft)
-blend with salt, garlic and oil (however you want)

voila, babaganoush !

Bon appetit