Pork Stuffed Cucumbers

Pork stuffed cucumbers is one of the dishes that I know very well as I always make it.  All the cooking steps are pretty much in my head.  Every time when I make this dish, I don't need to have a recipe in front of me.  Since I want to show you how I prepare it, I wrote down every step so that you can follow if you are interested.  For a Western style, this dish can be served with pasta sauce.   For an Asian style, the pasta sauce can be replaced by the oyster sauce gravy.  A bread crumb coating can prevent the meat from sticking to the pan when pan frying, and cucumbers from becoming soggy.  I didn't make the pasta sauce from scratch.  I just bought it instead. 

Ingredients
1 English cucumber - peeled
1 egg
8 oz ground pork
1/2 teaspoon garlic salt
Pinch black pepper
1/4 teaspoon dry parsley
1 tablespoon corn starch
1 tablespoon oil
1/3 cup bread crumbs
3 tablespoons oil - for pan-frying

Oyster sauce gravy
3/4 cup water
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 tablespoon corn starch

I use this tiny juice squeezer to cut out the center

Stuff the pork mixture into the hole and spread over the surface

Done with the stuffing step

Pork mixture covers the surfaces on both sides

Drop the stuffed-cucumber into the bread crumbs

I use the remaining pork mixture to make some meatballs.

I don't like to touch raw meat with my bare hands.  I always wear 

 disposable gloves when I handle raw meat.

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, mix ground pork with egg, garlic salt, black pepper, dry parsley and 1 tablespoon of corn starch until well combined.  Set aside.
3. Cut cucumber crosswise into 3/4" lengths.
4. Remove seeds from the center by using a cylinder cutter or knife. 
5. Stuff pork mixture into the holes of the cucumbers and spread some over the surfaces on both sides.
6. Put bread crumbs in a shallow dish.
7. Drop the stuffed cucumbers into the bread crumbs until they are covered with bread crumbs.  
8. Heat three tablespoons of oil in a pan over medium heat.  
9. Put the stuffed cucumbers in the oil and pan fry both sides until slightly brown.
10. Transfer stuffed cucumbers to a baking sheet.  Bake for 12 - 15 minutes.
11. Place the stuffed cucumbers on a serving plate and serve with pasta sauce or oyster sauce gravy.

Oyster sauce gravy

Put all the ingredients in a small saucepan and mix well.  Cook over medium heat until thickened. Remove from heat and serve.

Quinoa With Mushrooms And Shrimp

The first time I heard of quinoa was one day when my friends Lillian and Dan came over, the topic of quinoa was brought up during our conversations.  They gave me some ideas for cooking quinoa.  So I decided to try it out.  Quite honestly, I didn't find quinoa tasty at the beginning.  Perhaps I wasn't quite used to its texture.  However, the more I eat, the more I enjoy it.  Now quinoa has become our regular side dish, and I am always interested in finding different ways of cooking it. 

Ingredients
1 cup quinoa
1/2 cup corn
1/2 cup sweet peas
1 cup mushrooms - 
1/4 cup cooked shrimp
1/4 cup onion - chopped
1 3/4 cups chicken broth
2 tablespoons olive oil


Directions

1. Soak quinoa in the water for 10 minutes.
2. Drain well in a fine metal strainer. Set aside.
3. Pour chicken broth into a pot.
4. Add quinoa to the broth.  Cook uncovered.  Bring to a boil.  
5. Turn the heat down to low.  Cover and simmer for 15 minutes.
6. Remove from heat.  Let sit and remain covered for 5 minutes.
7. Heat 2 tablespoons of olive oil in a pan over medium heat.
8. Saute onion and mushrooms until tender.
9. Add corn, sweet peas and cooked shrimp and stir well.
10. Remove from heat.  
11. Mix all the ingredients with quinoa. 
12. Add salt and pepper to taste.
13. Transfer quinoa to a serving bowl and serve.

Makes 4 servings. 

Chicken Gizzards And Zucchini

I never planned to make this dish, nor did I crave gizzards.  It was a sudden instinct.  It happened last weekend when my husband and I were at the Farmers' market, a lady beside me at the poultry booth grabbed a bag of gizzards whose face showed tremendous excitement.  It looked to me that she was trying to tell us those gizzards were good.  That's how it got us into this purchase.  I had gizzards before, and I knew that gizzards have some rubbery parts which may affect the turnout if we don't cook them properly.  I did a little research, and finally decided that I should remove all the tough parts just to be on the safe side.  Since we also got some zucchini, I paired them together.  So we had this dish at dinner time.  It was surprisingly good.  My husband already started munching the gizzards right after they were cooked.  I hope you enjoy this recipe.

Ingredients
8 gizzards
1 small zucchini - peeled and diced
3 garlic - sliced
1 tablespoon green onion - chopped
2 tablespoons flour
Pinch salt and pepper
4 tablespoons oil


Directions

Gizzards

1. In a medium saucepan, bring four cups of water to a boil.
2. Put the gizzards into the boiling water and cook for 15 minutes over medium heat.
3. Remove gizzards from the water.
4. Discard all the rubbery parts or save them to make broth.
5. Dice them into cubes.  Season with salt and pepper.  Set aside.
6. Place flour in a bowl.   Put the diced gizzards into the flour and mix well.  
7. Heat 3 tablespoons of oil over medium heat.
8. Place flour coated gizzards in the oil - shake out all the excess flour first.  
9. Add sliced garlic to the gizzards and saute both ingredients until golden brown.  
10. Add green onion to the ingredients.  Toss a few times and remove from heat.
11. Place the gizzards onto one side of a serving plate.  Set aside.

Zucchini

1. Put one tablespoon of oil in a pan over medium heat. 
2. Add zucchini to the oil and toss until brown and tender.
3. Season with salt and pepper.  
4. Remove from heat.
5. Place the zucchini beside gizzards.
6. Serve immediately.

Makes two servings.  Gizzards can be served with honey mustard sauce.  

Mini Heart-Shaped Buttercream Cakes

Today one of my school teachers lost her battle with cancer.  She was a wonderful teacher.  She taught me how to become a better student during my school years.  These mini heart-shaped cakes I baked this afternoon are a tribute to my teacher and to those who are fighting cancer.  May my teacher rest in peace and may God give all the cancer patients strength and courage to win their battles.

For these mini cakes, I used a Swiss roll sponge cake recipe and cut it out into small pieces with a heart-shaped cookie cutter after it was baked.  I made them to two-layer small cakes, and I spread the buttercream in between two layers, and then over the whole cake.  I finished the cakes with a coat of almonds around the side, spread some jam on top, and then sprinkle over some shredded white chocolate.  Since all the pieces that I cut out ended with an odd number, I could only make 7 small layer-cakes with one single heart-shaped piece and some tiny pieces left.   I like the buttercream frosting creamy but not too sweet.  So I reduced the amount of sugar to suit my taste.

Ingredients
Mini heart shaped cakes
6 eggs - separated 
1 cup flour
1 cup sugar
1/3 cup oil
1/2 cup milk
1/4 teaspoon vanilla extract
1/2 cup sliced almonds 
4 tablespoons jam
1/4 cup shredded white chocolate

Buttercream frosting
1 cup unsalted butter - softened
1 cup icing sugar - or to your desire
1/4 teaspoon salt
2 tablespoons cream
1 teaspoon vanilla extract
Whip all the ingredients until creamy and smooth.  


Directions

1. Preheat oven to 350 degrees F.
2. Line a 17"X 11" cookie sheet with parchment paper greased with butter or margarine.
3. In a bowl, beat egg yolks, sugar, oil, milk, vanilla extract and flour until creamy.  Set aside.
4. In another bowl, beat egg whites until stiff peaks are formed. (Make sure the beaters are clean and dry before you beat the egg whites)
5. Gently fold egg whites into egg yolk mixture.  
6. Pour mixture onto the cookie sheet and level the mixture.  Bake at 350 degrees F for 20 minutes. 
7. Remove from the oven and let cool.
8. Using a heart-shaped cookie cutter, cut into heart-shaped pieces.

Assemble the mini heart-shaped cakes:  Spread the buttercream frosting on top of one piece and cover with another piece.  Spread the whole cake with the frosting.  Coat sliced almonds around the cakes.  Spread some jam on top and sprinkle over white chocolate.

  

Coconut and Pineapple Jelly

Fall is approaching, but the temperature is still warm enough to have something refreshing.  I make this coconut and pineapple jelly quite often.  My family loves it.  For the pineapple jelly ingredients, I use carton pineapple juice, gelatin and sugar.  I had tried to find the pineapple flavored Jello at our local supermarkets but with no success.  Anyway, making our own pineapple flavored jelly is not difficult at all.  Remember, do not add fresh pineapple to the gelatin as the pineapple contains enzyme that will affect the setting.  When making the coconut jelly, always choose a good quality coconut milk.  I had bought coconut milk before that tasted like water.  You probably don't want to use that.  Always stick with the kind that has a creamy and thick texture. 

Ingredients

Pineapple Jelly
1 envelope unflavored gelatin
1/4 cup water
3/4 cup pineapple juice
1/4 cup sugar
1/2 cup water


Coconut Jelly

2 envelopes unflavored gelatin

1/2 cup water

2 1/2 cups coconut milk from cans

1 cup sugar (or 3/4 cup if you prefer less sugar)

1/2 cup evaporated milk

Directions


Pineapple Jelly

1. Sprinkle one envelope of gelatin over 1/4 cup of water and dissolve.
2. In a small saucepan, bring pineapple juice, sugar and 1/2 cup of water to a simmer over medium-high heat. 
3. Add gelatin mixture to the pineapple juice mixture, stir and bring the mixture to a boil.  
4. Remove from heat.  
5. Pour the mixture into a 9"X 5"X 3" non-stick loaf pan.  Chill until firm.   

Coconut Jelly

1. Sprinkle two envelopes of gelatin over 1/2 cup of water and dissolve.
2. In a saucepan, bring coconut milk, sugar and evaporated milk to a simmer over medium-high heat.
3. Add gelatin mixture to the coconut milk mixture, stir and bring the mixture to a boil.
4. Remove from heat.  Let cool.
5. Pour coconut gelatin mixture over pineapple jelly before coconut gelatin mixture is formed and when the pineapple jelly is set.   
6. Chill until firm.
7. Dip the loaf pan into hot water for 30 seconds.  Invert the jelly onto a plate.  Cut into squares and serve.

Arugula Eggplant Salad

Arugula is something that we always have in our refrigerator. The aroma gets us hooked to it. No matter what recipes we use, that amazing peppery taste is always there.  Last Saturday, we picked up a small eggplant when we were at the farmers' market.  I thought it would make a good combination with arugula.  So last night we had arugula eggplant salad on our dinner menu.  I like eggplants grilled, but I never use our grill because I am afraid that I would start it the wrong way. So my husband is the one using it.  When he is not home and when I need to make something that requires grilling, I will find other alternatives. Yesterday, I used the oven to grill the eggplant.  It was quite delicious.  I didn't find it taste much of a difference from using the grill.  I like to make my own salad dressings with garlic infused oil.  If you want to try making your own garlic infused oil, make sure you do it properly so that you won't get poisoned.  Keep the oil in the refrigerator no more than a week. 

Ingredients

2 cups baby arugula leaves

1 hard boiled egg

1/4 cup bocconcini pearls

1 tomato - sliced

For broiling the eggplant

1 eggplant - 8 oz.  

3 tablespoons teriyaki sauce

2 tablespoons olive oil

1 garlic clove - chopped

Balsamic vinaigrette

1/3 cup olive oil

3 garlic cloves - chopped

1/4 cup Balsamic vinegar

1 tablespoon honey

2 tablespoons basil - chopped

Garlic infused oil with Balsamic vinegar

Directions

For broiling the eggplant

1. Preheat oven to broil.
2. Peel the eggplant.  Cut lengthwise into 1/2" thick.  
3. Place sliced eggplant on a baking sheet.
4. Drizzle olive oil and teriyaki sauce over the eggplant.  Add chopped garlic.
5. Broil each side for 5 minutes.  Let cool.
6. Cut broiled eggplant into cubes.  Set aside.

For Balsamic vinaigrette

1. Heat olive oil in a small saucepan over medium heat.
2. Add garlic to the oil.  Saute for about 1 minute or before it turns brown.
3. Add chopped basil.  Remove from heat immediately.  Let cool.
4. Mix the garlic infused oil with honey and Balsamic vinegar.
5. Salt and pepper to taste.
6. Keep refrigerated until ready to use.

Place the baby arugula on a serving plate.  Put the eggplant over the arugula.  Add bocconcini pearls, egg and tomato.  Drizzle the Balsamic vinaigrette over the salad and serve.  


Makes 2 servings.

Applesauce Buns

Making bread is not easy, even though you think you have followed every single step of what the recipe said. For me, I have spent an awful lot of time practicing.  I can't count how many times that I have failed.  The most common mistake I usually make is the 'yeast' step. Sometimes the yeast is over-risen, or sometimes the yeast is not active.  So this is always a tricky step.  Recently, my husband bought me a KitchenAid stand mixer. It is a very useful machine, especially in kneading and mixing.  I have been using it a lot in the kitchen.
  

I seldom buy bread as I always bake the bread myself.  I am full of confidence now.  Yesterday, I thought of making some buns with apple sauce.  I had never tried this recipe before.  Since it is apple harvest season right now, why not make use of the apples.   I was happy that the buns came out very moist.  The only disappointment was that the apple flavor was a bit weak.  Even so, I didn't think it was a worthless idea as the apple sauce would still give us nutrients.  I was planning to bake all the buns in single cups.  Unfortunately, I didn't have enough cups, so I had to bake the rest in muffin cups instead.   I love using cute single cups.  The buns always look so elegant when they are served with the cups.  In this recipe, I tried to minimize the steps so that it would be easy to follow.      

Ingredients for dough

1 tablespoon active dry yeast

1 teaspoon sugar

1/2 cup lukewarm water

1 cup apple sauce

3 1/4 to 3 1/2 cups flour

1/2 teaspoon salt

1/2 cup vegetable shortening or butter - room temperature

1 egg - room temperature

2 tablespoons skim milk powder

1/2 cup sugar

1/3 cup butter - for inserting

Cinnamon 

Icing sugar

Ingredients for Syrup

2 tablespoons sugar

1 tablespoon water

Done Kneading.  Waiting for the dough to rise.

The dough has doubled in bulk.

Directions

1. Combine 1/2 cup lukewarm water and 1 teaspoon sugar.  Add yeast to the water and stir to dissolve.  Let stand for 5 minutes or until foamy.
2. In a bowl of a stand mixer, using a flat paddle attachment to beat shortening until creamy.  Add egg, apple sauce, 1/2 cup sugar, skim milk powder, and salt to the shortening and continue beating at medium speed. 
3. Add yeast to the mixture, mix slightly.
4. Switch to a dough hook.  Add 1/2 cup of flour at a time to the mixture and mix it at low speed until 3 1/4 cups are done.  Turn up the speed to medium and knead for about 8 to 10 minutes or until the dough is formed.  
5. Place the dough in a floured bowl.  Sprinkle some remaining flour over the top of the dough if it is still sticky.  Knead the dough slightly by hands until it's smooth.  Gather the dough and sprinkle some flour over the top again.  Cover with plastic wraps.  
6. Let rise until the dough has doubled in bulk.  
7. Punch dough down and knead slightly.
8. Put the dough onto a floured surface and divided into 24 - 28 pieces.  
9. Roll each piece into a ball.  Place them into each greased muffin cup or greased single cup.  Cover with plastic wraps.  Let rise until double.  
10. Bake at 350 degrees F for 15 to 18 minutes.
11. Brush syrup on the buns.  Sprinkle cinnamon on top.  Let cool.
12. Using a knife, cut a small opening on top of each bun and insert a small piece of butter diagonally into the opening.  Sprinkle some icing sugar on top and serve.  

Directions for syrup

In a microwavable bowl, mix the ingredients and microwave for 30 seconds.  Set aside. 

Shrimp Spring Rolls

Who would ever refuse to try these shrimp spring rolls when they look so delicate and delicious right in front of you?  Crisp on the outside and freshness on the inside make good harmony.  Adding a little sweet mayo dipping sauce to the side,  these shrimp spring rolls will definitely go perfectly on your table.  There are so many ways of making these shrimp spring rolls.  As the name said SHRIMP spring rolls, I would only focus on the main ingredient which is shrimp, of course.  I love shrimp and I am never tired of eating them.  In this recipe, I didn't add any meat to it.  Putting too many ingredients in these shrimp spring rolls would dilute the taste of the shrimp which I don't want to see that happen.  So just adding something that has a crunchy texture to go along would be enough.  I hope I am not bias as I am a big fan of shrimp.  When you buy shrimp, make sure they are fresh.  Otherwise, this little appetizer is going to be ruined.  

Ingredients

Shrimp spring rolls

10 oz shrimp - peeled and deveined

16 spring roll wrappers - 4"X 4"

1/4 cup shredded cucumber or asparagus

Pinch of salt and pepper

3 cups oil for frying

1 egg for sealing the wrappers

Dipping sauce

5 tablespoons mayonnaise

2 teaspoons condensed milk

Mix well.

Peeled and deveined

Put the shrimp inside a freezer bag or a sandwich bag
and pound gently with a meat mallet

Place the wrapper diagonally with a corner facing you.

Put the shrimp paste near the front corner of the wrapper 

with the cucumber on top

Fold the front corner up, and then fold both sides up.
Roll it up until almost at the end

Brush some egg liquid on the other corner and seal the spring roll

Directions

1. Dry the shrimp thoroughly.
2. Grease the inside of a freezer bag or a sandwich bag so that the shrimp paste won't stick to the inside surface.  
3. Put the shrimp inside the bag, seal but leave a small gap open,
   so the air inside the bag can come out.  
4. Pound the shrimp gently with a meat mallet until paste is formed. (Too much force can break the bag)
5. Remove the shrimp paste from the bag and put it in a bowl.
6. Add a pinch of salt and paper.  Mix well.
7. Place the wrapper diagonally with a corner facing you.
8. Place a spoonful of the shrimp paste near the front end of the wrapper and fold it up. (See pictures)
9. Brush some egg liquid on the other corner and seal the spring roll.
10. Continue until all the shrimp spring rolls are wrapped.
11. Heat oil in a pot over medium heat.
12. Place the shrimp spring rolls in the oil and fry until golden brown.
13. Remove from heat and drain on paper towels.
14. Serve with sweet mayo dipping sauce.

Makes approximately 16 rolls.  

Asparagus Omelette

Sometimes I like a little simplicity.  That includes a basic and simple recipe.  This omelette I just made only requires two ingredients.  Perhaps I am cheating, because I don't include oil and salt in the ingredients.  In this case, I still think it is simple enough.  When I went grocery shopping the other day, I saw some slim, elegant looking asparagus in the produce section, and thought that I should get them as we don't see them that often.  I love asparagus, not only do their colors attract me, but their crispy texture also suits my taste.  

Ingredients
2 eggs
1/2 cup asparagus - chopped
2 tablespoons oil
1/4 cup water
Pinch of salt

Microwave the asparagus for 45 seconds

Drain off the water

Directions

1. Put water in a microwavable bowl and add asparagus to it.
2. Microwave for 45 seconds.
3. Drain off the water. Set asparagus aside.
4. Beat two eggs with a pinch of salt. 
5. Heat one tablespoon of oil in a frying pan over medium heat.  
6. Pour half of the liquid egg mixture into the pan.  Spread the liquid evenly.  Lay half of the asparagus on one side of the egg when it is softly set.
7. Fold the omelette over and cook until it is set.
8. Place the omelette on a serving plate.
9. Cook the last omelette with the same procedure.
10. Save a little bit of asparagus and put them on top of the omelette.
11. Serve immediately.

Makes one to two servings.

Baked Chicken Legs With Bell Pepper

Because of the bad weather, my husband and I had to change the plan of making these chicken legs from barbecue to bake in the last minute last weekend.  I don't do the barbecue as I am always afraid of using the grill.  My husband is the one who handles this job.  He is very skillful at lighting the flame and doing all the grilling.  His barbecue is the best I have ever tasted.  That is the only moment he would be honoured as the best chef in the family.  Nevertheless, I am still the one who marinates the food before they go on the grill. Since we had to cancel the barbecue, but the chicken legs had already been marinated for four hours in the refrigerator, we still had to cook them for dinner.  So I decided to bake them.  The switch turned out real good.  The chicken legs came out so juicy and tender as I kept all the marinated liquid in the roasting pan during baking.  If we had grilled them, all the marinated liquid would have never been used.  It would be wasted as the liquid had got all the aroma and flavors in it.  For the bell pepper, I stir-fried it after changing our plan.  The final conclusion, we had a wonderful meal.  Unfortunately, my husband lost an opportunity to show off his expertise that rainy afternoon.

Ingredients
2 to 3 chicken legs
For marinating chicken legs
3 garlic cloves - minced
1/2 teaspoon ginger - minced
6 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon black pepper
1 tablespoon water
3 basil leaves - whole


For bell pepper
1 bell pepper - Remove the seeds and cut it into strips
1/4 cup green onion - shredded
1 tablespoon olive oil
Pinch salt and black pepper


Directions


For chicken legs

1. Preheat oven to 350 degrees F.
2. Put all the marinating ingredients in a mixing bowl.  Mix well.
3. Put the chicken legs in a freezer bag.
4. Pour the mixture into the bag.  Seal and shake the bag until chicken legs are well-coated.  
5. Marinate for 4 to 5 hours in the refrigerator.  
6. Place the chicken legs in a roasting pan with the marinated mixture and bake for 1 hour uncovered.
7. Remove chicken legs from the roasting pan and put them on a serving plate.  
8. Drain off fat and reserve the liquid from the roasting pan.  
9. Pour the liquid over the chicken legs.
10. Serve with bell pepper and rice.  

For bell pepper

1. Heat oil in a frying pan over medium heat.
2. Put the bell pepper and green onion in the oil and stir fry until tender.
3. Add salt and black pepper.
4. Serve.