Healthy Potato Hash with Fried Egg

 

Ingredients: (serves 1)

3 button mushrooms (quartered)

1  potato (peeled and cubed)

Half carrot (peeled and cubed)

1 bowl of green lettuce

1/2 tbsp. pitted green olives (whole)

1 egg

1/4 tsp. onion powder

1/4 tsp. garlic powder

A dash of chicken stock granules

A dash of ground black pepper 

Cooking oil

Methods:

1. In a small/medium pot, add water.  Place over a heated stove and once the water start to boil, add the potato and red carrot with a dash of salt.  Boil until just soft, dish and drain.  Do not over cooked the potato or else when we cook it in the pan with all the other ingredients it will become mushy.
2. In a La Gourmet cast iron pan, heat half tablespoon of cooking oil using medium heat.
3. Add potatoes, carrots, onion powder, garlic powder and chicken stock granules; and stir them until the edges start to get a brown golden color.  Add in mushrooms and half of the green lettuce,  and stir to combine all the ingredients.  When they are almost done, add the olives and give it a final stir.
4. Make a well in the center, add 1/2 tsp. cooking oil, crack the egg.  Cook the egg according to the your desired preference, but you need the white to set, which takes  a few minutes.
5. Remove from the stove, sprinkle dash of ground black pepper, and serve immediately with the left over green lettuce over the side.  I serve this direct from the pan.

This recipe is adapted from 'nutrizonia.com' with a slight adjustment to suit my cooking preference.

Classic French Toast

My family loves French Toasts, even using the simplest way to prepare it and with few simple ingredients, it is fine for us.  As I came across this American Classic French Toast recently, and is still thinking of what to cook/make for my lunch; and with the leftover day-old Hainanese Bread sitting on my counter top, was thinking... why not make myself this French Toast?? Well, I enjoyed them as they are delicious.

Ingredients: (serves 2)

1 large egg

2 tbsp. unsalted butter (melted), plus more for frying

1/2 cup + 2 tbsp. milk

2 tbsp. cream

2 tbsp. granulated sugar

1/3 cup plain flour (sifted)

1/4 tsp. salt

4 slices bread (cut into 1/2" thick)

Icing sugar, cinnamon sugar or maple syrup/honey for serving - I did not use

Methods:

1. In a shallow baking dish, lightly beat eggs.  Whisk in butter, milk and cream together until combined.  Add sugar, flour and salt; continue whisking until mixture is fairly smooth.  Set aside.
2. Heat a non-stick pan over medium heat until hot.  Swirl a little melted butter in the pan to evenly coat the pan.
3. Meanwhile, stir the egg mixture again, soak 2 bread slices in the egg mixture for a minute.  Turn and let soak for another minute.  Carefully lift the soaked bread slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan.  Cook until browned, turn the slices over and cook until browned on the other side.  Transfer the French toast to a platter.  Repeat with the remaining batter and bread slices, adding butter to the pan as needed.
4. Serve warm with your choice of toppings.  I did not use, instead, I just serve these yummylicious French Toast with grapes.

I adapted this recipe from 'Taming of the Spoon' with slight adjustment to suit my preference.

Best Ever Starbucks Pumpkin Scones

Scones and Pumpkin are my favorite; how could I possibly miss it out, especially during this beautiful Season of the year ~ smile ~

These Scones are so soft and delicious; and just love the glaze ~ Yummy Yum! ~

Ingredients:

For the scones:

1/2 cup pumpkin puree (freshly steamed and mashed)

1 egg

1/4 cup whipping cream

2 cups plain flour (sifted)

1/4 cup caster sugar (I reduce as there is additional sweetness from the glaze)

1 tbsp. baking powder (sifted)

a pinch of salt

1 tsp. ground cinnamon

80 g. unsalted butter (cold)

For the glaze:

2 cups icing sugar

2-3 tbsp. whipping cream (I add more than 3 tbsp.)

2 pinches ground cinnamon

Methods:

1. In a medium bowl, combine pumpkin puree, egg and whipping cream with a fork.  Set aside.
2. In a separate bowl, combine flour, sugar, baking powder, salt and cinnamon with a wire whisk.
3. Cut the cold butter into cubes and add to the flour mixture.  Use a pastry cutter to process until all the butter has turned into thin sheets distributed throughout the flour mixture.  You can use your hand to do this, but I did not as I have warm hands.
4. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
5. Tip the half-mixed dough onto a floured work surface.  Using your hands, pick up half the dough and fold it over the other half.  Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated.  As you do this, slowly create a round shape about 1 1/2" thick.
6. Slice the round dough into 8 triangular pieces and place them on the prepared lined baking sheet.
7. Bake in a preheated oven of 190 degree Celsius for 20-22 minutes, or until the scones have puffed up slightly and are firm to the touch.  If the scones start to brown on top, remove them from the oven so they don't over-bake.
8. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by combining the icing sugar and whipping cream in a medium bowl.  Add the icing sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
10. Divide the glaze into 2 separate bowls.  Leave one bowl aside (this will be white glaze) and to the second bowl add the cinnamon and whisk to combine (this will be the spice glaze)
11. When the scones are cool, dip them upside down into the spice glaze until the glaze coats the top of the scones.
12. Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
13. Add the white glaze to a small piping bag, snip off the end and pipe the white glaze on top of the spice glaze to create a lined pattern, or any pattern of your choice.  Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
14. Let's enjoy these delicious scones....

This recipe is adapted from 'thebusybaker.ca' by Chrissie with slight adjustments to suit my baking preferences.

Pad See Ew Using Kway Teow

Ingredients: (serves 2)

250 g. kway teow

1 chicken leg (deboned and thinly sliced)

5 sprigs kailan/Chinese broccoli (cut into segments, separate stems and leaves)

2 eggs

4 cloves garlic (peeled and chopped)

3 tbsp. cooking oil

Marinade for chicken:

1/2 tbsp. cooking oil

1 tbsp. light soy sauce

Sauce: (mix in a small bowl)

2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tbsp. maggi seasoning sauce

2 tbsp. dark sweet soy sauce (do not skip this ingredient)

1/2 tsp. sugar (to taste) - add more if needed

Dashes of ground white pepper

Methods:

1. Marinate the chicken with oil and light soy sauce and set aside.
2. Get ready all the ingredients at your cooking station.
3. In a wok or frying pan, add 1 tbsp. cooking oil and stir fry chicken until cooked through.  Remove and set aside.
4. In the same wok, add 2 tablespoon oil, garlic and stir fry (try not to brown the garlic); then add in 1 egg.  Let it sit for a few seconds before scrambling it.
5. Add in the kai lan stems and give it a few tosses, then add in the kai lan leaves, stir to mix for a minute.
6. Add in kway teow and sauce.  Toss all the ingredients together until well incorporated.  Then add in the cooked meat.
7. Spread out the kway teow and leave the noodles untouched for 15 seconds to char the bottom lightly.
8. Flip the noodles and repeat the process.  Give it a final toss and remove from wok onto a serving dish.
9. Garnish with cut red chili, if you like.

Note:

• You can stir fry this dish in two separate cooking, but I did not.
• For the meat, you can use either chicken, pork or beef.
• The actual recipe uses baby kai lan, but I use the normal kai lan.

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Salted Caramel Popcorn

Popcorn have always been my favorite snacks for as long as I could recall; but due to the high content of sugar and salt, I will normally control buying and snacking the ready made ones.  With the sharing of healthy recipes online, then I take this golden opportunity to try a hand on it.  My first try is a great success, Thumbs Up! 

Ingredients:

150 g. Popcorn Kernels

8 tbsp. sugar (I used cane sugar and brown sugar, in two separate making)

1 tsp. salt

70 g. Butter (unsalted)

1 tsp. Baking Soda

Cooking oil

The Youtube Link for making this Popcorn is available here.

For infor, I did not make 150 g. of popcorn at one time, as my pan is not big enough, so I just make a small batch each time.  I believe that the popcorn kernels needs space for it to 'pop' and comes out nicely.

This recipe is adapted from 'Dapur 2020'.

I really enjoys these delicious Popcorn while watching my favorite Christmas Movies at Hallmark Channel.

Pumpkin Spice Smoothie

 

Ingredients: (Yield 1)

1/2 cup freshly mashed pumpkin

1/2 frozen banana

3/4 cups milk

1/2 tsp. ground cinnamon

1/4 tsp. pumpkin pie spice

Topping:

Some slices of almonds (toasted)

Dash of ground cinnamon

Methods:

1. Add all ingredients in the blender jar.  Blend until smooth.  Pour into a glass.
2. Top with some toasted sliced almonds and sprinkle dash of ground cinnamon.
3. Enjoy!

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my preference.

Easy Egg Pie

 

Ingredients: (makes two 9" pie)

2 1/2 cups plain flour (sifted) - 313 grams

3/4 tsp. salt

1 tbsp. caster sugar

227 g. unsalted butter (cut into cubes and chilled)

5 tbsp. ice water (or more)

Filling:

4 large eggs

1/3 cup caster sugar

2 cups milk

pinch of salt

1/2 tsp. lemon juice

Methods:

1. In the bowl of a stand mixer, whisk together flour, salt and caster sugar.  Add the cubed butter and using the paddle attachment, beat the mixture for about 5 minutes, until the mixture looks like a coarse meal.
2. Add the water and continue beating just until big clumps start to form.  Gather the dough into a single mass and turn it over onto a floured pastry mat.  Knead this briefly to gather the loose crumbs.
3. Divide the dough onto 2 equal balls.  Flatten each into 1/2 inch thick discs and wrap them individually in plastic.  You can freeze one of the disc at this point for up to a month for further use.  Chill the other disc for 2 hours.
4. After chilling, let the dough rest at room temperature for 10 minutes.  On a floured pastry mat, use a rolling pin to roll the dough to 1/4" thickness (it should be larger than a 9-inch pie dish).
5. Carefully wrap the dough into the rolling pin and gently lift it to center it over the pie dish.
6. Ease the dough into the sides of the dish.  Trim any excess dough along the edges, leaving about 1/4 inch overhang.  Fold the edges of the dough and tuck it underneath.  Form some crimps using your fingers to decorate the edges of the pie shell.
7. Chill the pie shell for at least an hour in the fridge.  Position a rack on the lowest level of your oven.  Preheat the oven to 218 degree Celsius (425 F).  Brush the bottom of the pie shell with egg white.  Poke some holes along the bottom and edges using the tines of a fork.
8. In the meantime, stir together all the filling ingredients until well blended.  Use a strainer and pour the egg mixture over the pie shell.  Put the pie dish on a baking pan and place the pan on the lowest rack in the oven.
9. Bake the pie at 218 degree Celsius (425 F) for 15 minutes, then lower the temperature to 204 degree Celsius (400 F) and bake for 30-40 minutes more, or until the pie is set along the edges and there is a tiny jiggle in the center.  Remove from oven and cool the pie completely on a wire rack; then chill in the fridge before serving.  The egg pie will be firmer and easy to cut after being chilled.
10. Let's have tea...

I adapted this Simple Yet Yummylicious Egg Pie recipe from 'womanscribbles.net' with a slight adjustment to suit my baking preference.