Daring cooks challenge: november

The November challenge was exciting to me because of the ingredients in the challenge,and I had all the ingredients on hand! Cheapy me I didn't have to go to the store:) all in all the recipe was easy, came out beautifully, and tasted like boiled eggs only prettier;)

Chinese boiled eggs

6 eggs

1 t.salt

2 t. Chinese five spice

4 tea bags

Water

First stick your eggs in enough water to cover them and boil for twelve minutes with a t. Of salt.

Then take eggs out and make cracks all over the eggshell with a spoon. Do this to all the eggs. Then stick back in the water with your remaining ingredients and crack a lid for an hour to three hours depending on how dark you want them to be. Then peel carefully.

ENJOY:-) TILL NEXT MONTH!!

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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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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

Directions:

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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Nooooooo! _the defeat chronicles

Groan..no!..I won't admit it! I killed my first batch of biscuits. :( there I said it! Now you can laugh at my loss. They were horrible! What was promised as a flaky, fluffy, strawberry biscuit by cozy kitchen, turned into a sticky, flat, raw looking, dull purple, bland, gravy tasting biscuit. I think I am mostly to blame. I do not think I let my strawberries dehydrate long enough, so it turned sticky...repeat prior descriptive words. I'm not blaming cozy kitchen. I'm blaming myself. Hey, what's life without experiences, right?

-If you are tired of hearing the, "try harder next time" pep talk, go buy yourself some pillsbury:)

Tomato and egg salad

This week my mom made this salad, except she made it with nectarines. We don't have nectarines anymore, so I had to make the salad without. Well, I should give credit when it's do, my mom made this salad for me, but I see this salad in my future! The following is just a basic list of ingredients and you can decide for yourself how much of each you want.

Ingredients:

Tomato

Red onions

Green leef lettuce

Shredded carrots

Pears

One egg microwaved

Olive oil for dressing

Asiago cheese for topping

Healthy eating my friends!

Zucchini muffins-the trend

So unless you have lived under a rock, zucchini is in right now. This is mostly due to the fact that they are in season right now. (ever heard of summer squash?) So zucchini cupcake, muffins, and anything else zucchini related have been surrounding me. So with zucchini in the fridge I decided to try my hand at muffins because I wanted something to eat for breakfast. This recipe I found on the internet at weelicious.com. It was really easy to make and didn't take long at all! I, made these with my sister and had a ton of fun. My little sister (who is two) even agreed these are awesome.

Ingredients:

2 c. all purpose flour

1 tsp. Cinnamon

1/2 tsp. Baking soda

2 tsp. Baking powder

1/2 tsp. Salt

2/3 c. granulated sugar

2 eggs whisked

1 tsp. Vanilla

1/3 c. oil

1 1/2 c. grated zucchini

Prep:
Preheat oven to 350°.

Mix together the first six ingredients.

In a separate bowl mix together additional ingredients, all the wet ones.

Pour wet ingredients into the flour mix and stir to combine.

Pour zucchini mix into cupcake pan.

Bake for 20 minutes.

Cool and serve.

See, that easy! This recipe shall not be feared by those who do not know how to cook.

Contending with the box

So for dinner I decided to help my mom try to make stuffing and chicken...from scratch! I offered to make the stuffing as a learning experience. I have to tell you it was really easy and I'm never using the box again. I think it would even easier to make if you have all the ingredients on hand. We made our own chicken stock and bread cubes. The recipe is as follows:

1 onion chopped

4 celery stalks (we used seven) chopped

One loaf of bread dried and cubed

Chicken broth (as much as you want for desired texture)

2 t. poultry seasoning

Salt and pepper to taste

Prep:

Chop your onion and celery.

Put your onions and celery in a skillet in a little bit of oil and brown on high. Place on low with a little bit of chicken broth and cover.

Cube your dried bread.

Slowly add handfuls of bread into your skillet, and pour a little bit of your chicken broth in to, just enough to moisten. Repeat until all the bread cubes are in.

Sprinkle your poultry seasoning, salt, and pepper in and stir.

You can add enough chicken broth until it is the consistency of stuffing and all your cubes are moist. Mix.

You can add shredded chicken and mix in for an easy dinner.