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Monday, October 24, 2011

The gross sandwich

Ok I really only tried this as sort of a dare, but I soon fell in love! And you will too. The crunchyness and the peanutbutter taste mixed with the tomato which kinda acts like jelly just not as sweet is delish!

Tomato and peanutbutter sandwich

One slice toasted whole weat bread
one T. crunchy peanutbutter
Four thin slices of tomato
Black pepper

Toast your bread as much as you want.
Spread the peanutbutter then top with tomatoes and sprinkle with pepper.

If you want you can top with Another slice of toasted bread. (possibly with peanutbutter:) )

And not only is this a delicious breakfast, snack, meal, its also only 120 calories! (calories for open faced sandwich)

Healthy eating!
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Saturday, October 15, 2011

The Daring cook challenge: no. 1 moo shu pork

So my first challenge eep! Exciting! I decided to drag my aunt (my tia) along with me, so she will be making these too. I will post her picks also. I had no problem making this recipe, and neither did she. It was so easy and delicious. The only thing I did different was I used my mom's homemade flour tortillas instead of making the thin pancakes, and I did not use black fungus (because I couldn't find them), I also could not find rice wine so I used rice vinegar. Oh, and I almost forgot I had to use crunchy peanutbutter in the hoisin sauce because I didn't have regular! (embarrassing) but I still liked the extra crunch it gave the dish.In the words of my six year old cousin sofia; "these are chinese burritos!". They are just like a breakfast burrito and just as easy to make.

Hoisin Sauce

4 T. soy sauce
2 T. peanut butter or black bean paste
1 T. honey or molasses
2 t. white vinegar
1/8 t. garlic powder
2 t. sesame seed oil
20 drops chinese style hot sauce (optional)
1/8 t. black pepper

Mix all ingredients by hand with A sturdy spoon. At first it looks like it won't mix together but keep going and it will.

Moo Shu pork

2/3 c. dried black fungus (' wood ears')
1/2 lb. pork loin or butt
3/4 c. bamboo shoots, thinly cut
3 c. chinese (napa) cabbage, thinly cut
3 large eggs
1 t. salt
4 T. oil
2 scallions
1 T. soy sauce
2 t. rice wine
A few drops of sesame oil
12 tortillas to serve


1) soak Fungus in warm water 10-15 min drain and remove any hard stalks, shred.
2) thinly cut the pork, bamboo, and cabbage into match stick pieces. Chop scallions.
3) lightly beat eggs with a pinch of salt.
4) scramble eggs in a preheated skillet with 1 T. oil until set but not too hard and set to the side.
5) heat remaining oil. Stirfry the remaining pork for about one min. Or until it changes color.
6) add veggies and stir another 2-3 min.
7) add your wet ingredients and stir another 2 min.
8) add scrambled eggs and mix them in while breaking them into pieces.
9) to serve put 2 T. of mix into the middle of the tortilla and top with hoisin sauce. Wrap like a burrito.

I also included my tia's pic of her food. Happy eating!:)
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