Broccoli, Bell Pepper and Cashew Stir Fry

Broccoli, Bell Pepper and Cashew Stir Fry
I use clear glass dish to display the beautiful colors from all angles.
Cut 1-2 lbs of broccoli extra small, try to include, both stem and flower in each pieces;

1 bell pepper, sliced,

2-3 cloves of Garlic, smashed
Heat up 0.75-1 table spoon grape seed oil at medium high, sautee garlic for 20 seconds until very slightly brown;

Add broccoli and stir fry quickly, reduce heat to medium, stir frequently. If too dry, add a bit of water or any broth (not packaged which almost all have MSG & sugar.

today i used water from soaking wild mushroom.
Cook for 2-4 minutes until broccoli pieces 80% done;

Now add bell pepper and mix, cook for 1-2 minutes until all done but still crisp.

Scoop out broccoli and pepper.
Now heat up just a tiny drizzle of oil,

Add roasted cashew (or walnut or almond or peanuts),

Roast at medium or low heat for 60-120 seconds.

Add to the top of broccoli and pepper 

Kimchee & Egg stir fried Quinoa

Kimchee & Egg stir fried Quinoa 
As a food critique, I give this recipe 10 stars!


Tasty, quick, vegetarian, high protein, high fiber, rich in all nutritions and pro-bio (from kimchee). It scores high in every category!

Both hearty, warm and unexpected. 
Cooked quinoa, half a cup

Kimchee (buy a big jar cause this is a food you can have everyday), 1 cup

2-3 eggs

Finely chopped green onion, just a little

3 leaves of lettuce, finely chopped
Cook quinoa as instructed, slightly on the drier side
Beat 2-3 eggs well

Heat up oil at medium heat

Add Finely chopped green onion (optional), stir for 10 seconds only

Add eggs, let it cook slowly to form a thin layer

Break eggs into small pieces

Add cooked quinoa and stir fry for 30 seconds;

Add kimchee (drain liquid) and stir fry for 1 minute.

Turn off heat.

Add finely chopped lettuce, for color, crunch and nutrition
Serves 2-3

#quinoa #kimchee #egg #vegetarian #korean #californiacuisine #spicy 

Pineapple Rice

Step 1: First pat the pineapple head gently and say “thank you Pineapple for coming this far! I am grateful to have a pineapple in winter. Thank you for the growers, truck drivers and store workers. Thank you for my parents,  boss, foundation, client, myself and whoever else provides the fund to finiance this pineapple!”

Do this with feelings. It will show in the final product. 
Step 2: start to boil water on a steamer. (If yours not deep enough, get a deeper one. Very high return investment. 

Whole Pineapple, preferably ripe. Cut the cap off carefully–save for later.  Carved out the inside carefully—be extra careful near the bottom! Save the inside of pine apple and juice.

Cooked rice (a great way to revive overnight leftover rice)

1 egg, mix it into rice. (You can make scrambled egg first but mix it into rice saves time and one less pan to wash!)

Ham/firm tofu jerky/shrimp, mushroom, bell pepper, yam, any other vegetable. All cut into small cubes

Mix all these well. No need for salt or seasoning cause but can add tiny bit of salt.

Fill the mix into the “pineapple bucket”.

Add some small pieces of pineapple.

At last add some pineapppe juice.

Step 3: put the whole pineapple with its original cap into steamer

Steam at high heat for 8-10 minutes

Turn off heat and let it sit on stove for 1 minute.

**Sweet with tropical scent. Steamy hot. Golden color. Filling yet not greasy. It will warm your up inside out.The pineapple scent mixed with white steam from a pineapple house is just a fairy tale. **

Banana & Coconut Cookies (No sugar)

Ripe bananas

Coconut flakes

Almond mill

Whole wheat flour
Break and beat banana with a spoon (do not use mixer cause it will destroy the texture of banana)

Add same amount of coconut flakes

Add 1/2 volume of almond mill

Add 1/3-1/4 amount of whole wheat or oatmeal (for gluten free)

Add small amount milk or almond milk until you get the right consistency

Bake at 350-375F for 15-20 minutes 
—-
Kitchen Witchcraft 8: Santa’s Cookie
I am baking cookies for Santa this year

I discovered store bought ones were not good enough for him
Loaded with white sugar 

As additive and preserve 

Why is so hard to find food of integrity?
Santa deserves better

Especially after such a hard year

When many need him more than before

Most likely
I tried many varieties

In the end I settled with banana and coconut mixed with almond mill

I want to give that guy something different

Something he never tasted before
Something naturally sweet but not sugar-coated

Something will flavor, but also scent and texture
After all the chimneys

He must be thirsty

So I settled with something moist
After all those deliveries

His jaws must be clenched 

So I settled with something softer
After all those cookies

He must be a bit stuffed

So I settled with something lighter with less fat
After all the giant sizes

He must feel a bit strange 

“Portions used to be much smaller back then”

So I purposely made each cookie small

To remind him of his Mommy
After long flight from North Pole

He must be freezing cold

The tropical—tropical!—flavor of banana and coconut

Will bring him good memories of his honey moon 

Tropical also reminds reindeers of monkey!
I am baking cookies for Santa

I want to give him something different
Not because I want some extra present from him:

Sometimes, a child does something for parent

Not to be their favorite among the clan

But simply sees how exhausted their job can be 

Simply the child wants to give parent something sweet
12/10/2016

Winter Green and Red

spring mix of any green Salad
Pomegranate 1
Banana, 1
Beats (raw or cooked)
1. Cut banana into slices and bake at 200-250F for 15 minutes while preparing other ingredients
2. Cook beets with skin (skin has nutrition too)
3. Peel pomegranate (freshly peeled is always better and cheaper. search internet “how to peel pomegranate)
4. dice beets. Mix salad, pomegranate seeds, beets, baked banada slices (by now chewy or crisp).
Dressing: simple extra virgin olive oil mixed sea salt.

Winter Red & Green

spring mix of any green Salad

Pomegranate 1

Banana, 1

Beats (raw or cooked)

1. Cut banana into slices and bake at 200-250F for 15 minutes while preparing other ingredients

2. Cook beets with skin (skin has nutrition too)

3. Peel pomegranate (freshly peeled is always better and cheaper. search internet “how to peel pomegranate)

4. dice beets. Mix salad, pomegranate seeds, beets, baked banada slices (by now chewy or crisp).

Dressing: simple extra virgin olive oil mixed sea salt.