Butternut squash pizza with cauliflower crust

Another creation on adding more vegetable in our diet!  Through out the years, I have made some really good recipes using cauliflower.  Like mashed cauliflower instead of using pototoes, the other day, I made tortillas using cauliflower. 

This recipe replace normal pizza dough with using cauliflower. It's gluten free if you are seeking for alternative. 

Ingredients:

Cauliflower Crust: 

* 1 head cauliflower

* 2 large eggs

* 1 garlic clove, crushed

* 1/2 tbsp dry or fresh basil, chopped

* salt and pepper, to taste

* 1/2 cup Parmesan cheese

Pizza fillings

* 1 medium yellow onion, thinly sliced

* ½ teaspoon salt

* 2 tablespoons virgin olive oil

* 2 cup butternut squash, diced

* 1 cup fresh baby spinach

* 1/2 cup Pesto Sauce

* 2 cups Gruyere cheese/mozzarella cheese

Directions:

1. Preheat oven to 450 degrees F, and line a baking sheet with parchment paper.

2. Trim the cauliflower, cut it into small pieces and pulse in a food processor in batches until  cauliflower becomes cauliflower rice.

3. Place cauliflower rice in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Repeat the process until cauliflower rice is soften. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. You might need to use a pair of dishwashing gloves because it is very hot. 

4. In a medium bowl, mix cauliflower, eggs, garlic, basil, salt and pepper.  Mix until well combined. Use your hands to shape 6 small crust on the parchment paper.  Bake for 10 minutes, sprinkle Parmesan cheese on the crust and bake for 10 more minutes, or until edges have browned. 

5. While the crust in baking, in a medium sauce pan over medium heat, sauté the onion and salt in 1 tablespoon of olive oil.  Stir occasionally for about 10 minutes, until onions have softened.  Add the remaining olive oil, then add the squash to the pan and continue to cook for 5-7 minutes, until vegetables are cooked through.  Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.

6.    Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.  Place under the broiler for 2-3 minutes, until cheese has melted.

Vegetable Dumplings

Another vegetable finger food to trick my toddler :)

My toddler loves dumplings, especially pan fried dumplings, I think because it is so easy for him to eat as well as it is delicious. I always make wonton using meat and cook in broth or pan fried them. This is my first time trying to use all vegetables to make dumplings and it was a hit! Thank you to my food processor and it helped me to make this meal much faster.  

Ingredients

*3 tablespoons oil

* 1 tablespoon minced ginger

* 1 large onion, chopped

* 2 cups shiitake mushrooms, chopped

* 1 1/2 cups cabbage, finely shredded

* 1 1/2 cups carrot, finely shredded

* 1 cup garlic chives (Chinese chives), finely chopped

* 1/2 teaspoon white pepper

* 2 teaspoons sesame oil

* 3 tablespoons Shaoxing wine or dry sherry

* 2 tablespoon soy sauce

* 1 teaspoon sugar

* round dumpling wrapper, 1 pack

Directions:

1.      In a large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant.  Add the onions and stir-fry until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.  Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.

2.      After the vegetable mixture is cooled, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar.

3.      Put ½ teaspoon of filling on the dumpling wrapper, fold into half, then make little waves on the area without the filling. The easiest way is to just fold to half and press the wrap to close.

4.      To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.

5.      To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

6.      Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!

Lentil Balls

Having a toddler in the house do help me to be creative on my dinner planning.  I always want Little S to eat more fruit and vegetables but of course I have a son that will not eat them. That definitely challenge my cooking skills even more and I am kind of loving this challenge. That way I can create meals that substitute foods loaded with carbohydrate and meat to something high in fruit and vegetables. 

Little S like meatballs, also he eats better with finger foods so I always think of things to make that shape like meatballs to trick him. 

I am new to lentil. I never really liked it until this year, my new year resolution is to eat more lentil. I usually sees recipes using lentil are in curry, which, they are delicious, but I wanted to make something that is toddler friendly and Little S can feed himself. So we have this Lentil Balls!

Ingredients

3 cups lentils, cooked (about 1 cup dry)

½ cup fresh cilantro leaves, plus more for serving

½ cup fresh flat-leaf parsley leaves

1 clove garlic, finely chopped

½ teaspoon ground cumin

½ cup bread crumbs

kosher salt and black pepper

Directions:

1) Preheat oven to 400F.

2)    In a food processor, puree half of the cooked lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.

3).    Bake lentil balls in the oven for 15 minutes, flip to the other side and bake for 10-15 more minutes until the balls are firm.

4)    Enjoy the lentil balls on salad or have them in pita bread adding yogurt and cabbage slaw.

Butternut Squash Lasagna

I love winter squash season, a lot of the recipes that are made from winter squash are so hearty and they can totally make a meal out of it without adding meat or other starches. Today I was in the mood for lasagna and came across a recipe from The Woks of Life. This is definitely a big hit at our dinner table tonight.

I am experimenting something new as well. I have left the butternut squash skin on before baking, and the skin was so soft that it mashed very well. That can give you extra fiber to your meal. 

Ingredients

* 2 ½ lbs butternut squash, seeded and diced into ½-inch pieces (about 8 cups)

* olive oil

* salt and pepper to taste

* 2 cloves garlic, minced

* 1 cup mushrooms, thinly sliced

* 4 cups/handfuls chopped kale

* 4 tablespoons butter

* 1 sprig rosemary, finely chopped

* ¼ cup flour

* 4 cups milk

* 12 sheets cooked lasagna noodles

* 1 cup Parmesan cheese, grated

* 2 cups mozzarella cheese, shredded

Directions:

1) Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste. Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.

2) Meanwhile, in a large skillet over medium heat, add a few tablespoons of olive oil.  Add the garlic and cook for a minute. Add the mushrooms and sauté until caramelized, about 10 minutes.  Add the kale and sauté until wilted. Season with salt and pepper. Pour out of the skillet and set aside.

3) Put the skillet back over medium heat and add the butter and rosemary. When the butter is melted, stir in the flour and cook for 3 minutes, whisking constantly. Whisk in the milk until smooth. Season with salt and pepper. Bring the sauce to a simmer and let it bubble slowly over medium low heat until thickened, about 5 minutes. Remove from heat. Take the roasted squash out of the oven and mash it roughly with a fork. Stir it into the sauce.

4) Reduce the oven temperature to 375°F. In a 13 x 9 buttered baking dish, add a thin layer of sauce. Add noodles to the bottom of the baking dish, ensuring that they’re not touching each other. Add another thin layer of sauce, followed by a layer of mushrooms and kale, and then a sprinkling of 1/3 cup Parmesan cheese and 2/3 cup mozzarella. Repeat for 3 layers, always making sure the noodles are thoroughly moistened by the butternut squash sauce.

5) Bake for 40 minutes. Let lasagna stand for 10 minutes before slicing and serving.

  

Peanut Lentil Stew

A success of tonight, Vegetarian Monday and this meal is totally vegan. My toddler has been very picky with vegetables, and this stew has all the vegetables I want him to have.  You are free to put any vegetables in the stew, I have picked broccoli, since I have some in the house.  After mixing the stew with rice, the rice becomes very sticky so it is perfect to teach your little ones to use a spoon to feed themselves. 

If you want to speed up the cooking time, soak the lentil over night. 

Of course, if you are allergic to peanut, you can use other nut butter or seed butter. You might want to skip the peanut for garnish if you are feeding your young toddlers, it might be a choking hazard. 





Ingredients: 
* 1 medium onion, sliced
* 2 tomatoes, quartered
* 5 garlic cloves
* 5 ginger slices
* 1 tbsp hot chili sauce
* 1 tbsp tomato paste
* 1 1/2 tsp ground cumin
* 2 tsp ground coriander
* 1 tsp paprika
* ¼ tsp black pepper
* ¼ cup nut butter like peanut butter
* 2 tbsp peanuts
* 1 cup green lentils 
* 2 cups broccoli, roughly chopped
* 3 cups vegetable broth
* Salt to taste
* 1 tbsp lime juice
* cilantro, peanut and lime slices for garnish


Directions: 
1) In a soup pot over medium heat, put all the ingredients except garnish into the pot, covered and bring it to a boil. Turn heat to medium low and let to simmer for about 15 - 20 mins, until the lentils are soft and all the vegetables are soft and tender. Use a hand held blender, blend everything into puree. 

2) Serve immediately over rice. Garnish with cilantro, peanuts and lime slices. 

Eggplant, Mushroom and Quinoa meatballs

I always find ways to make meatless Monday happen in our house, however, it has been getting more challenging as my son would not eat vegetables.  I tried to hide vegetables in other things in hope that he will just eat a few bites. Tonight, another meatless meal that is kid friendly, vegetarian meatballs and baked yam fries.



Ingredients
* 1 tablespoon oil
* 1 eggplant, cube
* 8 oz mushroom, cube
* 1 cup quinoa
* 2 eggs
* 1/4 cup Parmesan cheese
* 2 cloves garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* pinch of crushed red pepper flakes
* 1 teaspoon dry basil
* 1 teaspoon dry parsley
* 1 cup bread crumb
* Marinara sauce
* Ricotta cheese

Directions:
1) Preheat the oven to 400F.
2) Heat oil in a large saucepan, cook eggplant and mushroom until soften.  Drain excessive juices, put the vegetables in a food processor and ground until coarse or to the texture of your liking.
3) In a large mixing bowl, mix the cooked vegetables, quinoa, eggs, Parmesan cheese, garlic, salt, pepper, red pepper flakes, basil, parsely and bread crumbs. Add more bread crumbs if needed to get the consistencies close to normal meatball. Form the mixture into balls and place them on a slightly greased baking sheet, then bake for 20 mins.
4) Serve with marinara sauce and ricotta cheese. Enjoy!

Coconut Tapioca with Mango 椰汁芒果西米露

Do you have times you are craving for dessert that are made with fruit? This recipe is one of my favorite Hong Kong dessert and it is very easy to make. I got the small yellow mango at the Asian store, they are smaller, yellower and sweeter than the Mexican ones that you find in normal grocery stores which they are perfect for dessert or have it by itself.

Serve 6

Ingredients:
* 1 cup Tapioca
* 1 cup milk
* 1/2 yellow rock sugar
* 1 can coconut milk
* 4 mango, peeled, seeded and cut in 1" cubes

Directions:
1. In a medium saucepan, boil 3 cups of water. Put a spoon in the saucepan to prevent tapioca sticking together. Add tapioca into the boiling water, then turn down the heat to low-simmer for 15 minutes. Stir constantly. Off heat, cover tapioca, for 30 minutes.
2.  In another medium saucepan, heat 1 cup of water, milk and sugar in medium heat. Once liquid started to boil, turn heat to simmer, until sugar is all melted. Add in coconut milk, turn heat up to medium. Stir constantly, until milk mixture is boiling, then immediately turn off heat and let it cool. If you want the dessert to be cold, put the coconut mixture into the refrigerator for 3 hours before serving.
3. Drain the tapioca and wash with cold water to wash off the starch to help with breaking them apart. Evenly distribute tapioca into 6 bowls, then add coconut milk mixture. Top with mango and serve.

Dutch baby

This is our all time favorite breakfast at our home. Mr. S saw this in the GQ magazine a few years ago and we started to make Dutch Baby for weekend brunch when we feel like a sweet doughy breakfast.  Since peach is in season, so I made a peach topping to go with the Dutch Baby, but you don't have to have any topping and it is very delicious!

Ingredients: 
* 3 Tablespoons butter
* 2 eggs
* 1/2 cup flour
* 1/2 cup milk
* 1 tsp sugar
* 1/4 tsp salt
* pinch of nutmeg (Optional)

Directions: 

1. Preheat oven to 425 degrees. 

2. Melt 3 tablespoons of butter in a 9" oven proof skillet in the oven. Remove when melted.

3. Mix together the rest of the ingredients, then pour into hot skillet.

4. Return to oven and bake for 18-20 minutes until puffy and evenly browned. 
5. Remove and sprinkle with lemon juice and powdered sugar.

Sweet Corn Spoonbread

I got this recipe from Cook's Country and was very impressed with the result. The spoonbread is like a cornbread souffle, by folding in egg white to the cornmeal which created the fluffiness to the spoonbread.

Ingredients

*1 cup cornmeal

*2 3/4 cups whole milk

*4 tablespoons unsalted butter, plus additional for greasing dish

*2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)

*1 teaspoon sugar

*1 teaspoon salt

*1/8 teaspoon cayenne

*3 large eggs, separated

*1/4 teaspoon cream of tartar

Directions

1. Preheat oven to 400°F. Grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
2. Melt butter in a Dutch oven or large, heavy pot over medium-high heat. Cook corn until beginning to brown. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
3. Transfer mixture to a blender or food processor and puree until smooth. Return to pot and bring to boil. Reduce heat to low and add the cornmeal mixture, whisking constantly until thickened, about 2 to 3 minutes. Transfer to a large bowl and let it cool to room temperature, about 20 minutes. Once cool, whisk in egg yolks until combined.
4. Using a hand mixer, beat egg whites and cream of tartar in a medium bowl until stiff peaks form. Whisk one-third of whites into corn mixture, then gently fold in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven. Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and has risen above rim of dish, about 45 minutes.  Serve immediately.

Individual spoonbreads

To make individual spoonbreads, divide batter among 6 greased 7 oz ramekins, Arrange ramekins on rimmed baking sheet and bake as directed, reducing cooking time to 30 to 35 minutes.

Mini Frangipane Tarts

This is the second recipe I make from Jamie Oliver's cookbook! See Quick Portuguese Tarts recipe here.
From the book, this recipe was asking for store bought pie shells, but since I have left over puff pastry from making quick Portuguese tarts, so I decided to substitute the pie shells to puff pastry shells and use the same technique to make the shells.  Another delicious dessert recipe!

Ingredients
*flour, for dusting
*1 large sheet puff pastry, thawed if frozen
*ground cinnamon
*1 egg
*1 cup almond meal (flour)
*7 tablespoons butter, soften
*1/2 cup sugar
*1 orange
*1 tablespoon vanilla extract
*3/4 cup jam
*1 cup creme fraiche

Directions
1. Turn the oven on to 400F. Dust a clean surface with flour. Unfold the sheet of pastry, sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a jelly roll shape and cut into 6 rounds. Put these into 6 of the cups of a muffin pan, and use your thumbs to stretch and mold the pastry into the cups so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8-10 mins, or until lightly golden.

2. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 1 cup almond meal, 7 tablespoons of butter, and 1/2 cup sugar. Grate over the zest of 1/2 an orange and add 1 tablespoon of vanilla extract. Use a spoon to mix everything together.

3. Spoon a small teaspoon of jam into each pastry base. Top with a teaspoon frangipoane, add another small teaspoon of jam, then finally another teaspoon of frangipane. Put the pan in the oven on the middle shalf and set the timer for 18 mins exactly.

4. When the little tarts are golden and cooked turn the oven off and take them out. serve them warm, with a tablespoon of creme fraiche on the side.

Quick Portuguese Tarts

I just got the Jamie Oliver's 'Meal in minutes' cookbook from the library yesterday. Saw the recipe for Portuguese tarts reminded me of the Portuguese tarts that I had in Hong Kong and I fell in love with them. This recipe is a little different from the Portuguese tart that I had before.  The crust is made from puff pastry, it was topped with caremel instead of burnt caramel top, and it has a hint of orange flavor. Even this recipe is different from what I had before, but it was delicious!

Ingredients
* All-purpose flour for dusting
* 1 large sheet all-butter puff pastry (14-ounce package), thawed if frozen
* Ground cinnamon
* 1/2 cup creme fraiche or heavy cream
* 1 egg
* 1 teaspoon vanilla paste or vanilla extract
* 5 tablespoons superfine sugar
* 1 orange

Directions
1. Preheat oven to 400 degrees.  Dust a clean surface with flour. Unfold the sheet of pastry. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a jelly roll shape and cut into 6 rounds. Put these into 6 of the cups in a standard-size muffin pan, and use your thumbs to stretch and mold the pastry into the cups so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.
2. Spoon creme fraiche or heavy cream into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of superfine sugar, and the zest of 1 orange. Mix well.
3. Take the muffin pan out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides to make room for the filling. Spoon the creme fraiche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
4. Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 1/4 cup of superfine sugar. Stir and keep a good eye on it, but remember caramel can burn badly, so don’t touch or taste.
5. Remove the tarts from the oven. Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set. Then, serve.

Pork and Tofu Croquette

A healthier version of croquette that you see in a Japanese restaurant. You can skip the pork for vegetarian version.

Ingredients
* 1/2 cup ground pork
* 2 green onions, minced
* 1/2 cup carrots, grated
*1 tablespoon olive oil
*1 block tofu, drained, mashed
*1 egg
*4 tablespoons breadcrumbs
*1 teaspoon salt
*pepper to taste

Coating
*6 tablespoons flour
*1 egg, beaten
*1 cup panko breadcrumbs

Sauce
*3 tablespoons ketchup
*2 tablespoons Worcestershire sauce
*2 tablespoons water

Directions
1. Preheat oven to 375F.  In a hot skillet, saute the ground pork, green onions, and carrots in oil. Transfer to a bowl and mix with the drained tofu, egg, breadcrumbs, soy sauce, salt and pepper. Divide this mixture into 8 portions and form into patties. Coat the patties with the flour, beaten egg, and breadcrumbs, in this order.

2. Spray oil on a baking sheet. Place the patties on a baking sheet. Bake for 25-30 mins and until internal temperature reached 160F.

3. Whisk the ketchup, Worcestershire sauce, and water in a bowl. Drizzle the sauce over croquettes or serve on the side.

Cauliflower Mac and Cheese

A lot of us like mac and cheese. In my opinion, homemade mac and cheese tasted better than preparing them from a box. Even better, this recipe added cauliflower, which blend very well with the mac and cheese . If you want a vegetarian version, you can skip the pancetta.

Ingredients
* 8 slices pancetta
*1 large head of cauliflower
*1 pound dried macaroni
*2 cups sharp Cheddar cheese, shredded
*4 thick slices of country bread
*a few sprigs of fresh rosemary
*2 cloves garlic, crushed
*1 cup creme fraiche
*Parmesan cheese, to serve

Directions
1. Preheat oven on to 425F.  Lay the pancetta in a dutch oven, uncovered, put on the top shelf of the oven.
2. Ged rid of any tatty outer leaves from the cauliflower, then trim off the tough base of the stalk and quarter the head. Put in a large saucepan, core downwards, with the pasta, on a high heat. Season with a pinch of salt, drizzle over a little olive oil, then stir and cook following the package instructions, cover the saucepan with lid.
3. In a food processor, fit the standard blade attachment, then get your pancetta out of the oven and blitz in the processor with the bread, rosemary, and a some olive oil until you have a coarse breadcrumb consistency.
4. Reserve 1-2 cups of hot pasta water. Drain the pasta and cauliflower. Pour into the dutch oven you cooked your pancetta in, and put over a low heat. Add the reserved pasta water. Add garlic, creme fraiche and sharp Cheddar cheese, gently breaking up the cauliflower with tongs or a potato masher. Have a taste and correct the seasoning. Spread out evenly and scatter over the breadcrumbs. Put on the top shelf of the oven for about 8 minutes, or until golden and bubbling. Serve the mac with Parmesan.

Homemade Granola

Have you read the ingredients from the granola or cereal packages and see ingredients that are not real food?  Store bought granola or cereal, they are consider as processed food.  A lot of times, they add preservatives to prolong shelf life. So it is a good idea to make your own breakfast so you know what the real ingredients are. It is very easy to make and you can put anything you want in it!

Ingredients
* 2 cups oats, old fashioned
* 1 1/2 cups nuts or seeds
* 1/3 cup olive oil 
* 1 teaspoon salt
* 1/4 teaspoon cinnamon
* a pinch of nutmeg
* a pinch of ginger
*1/3 cup honey or maple syrup
* 1/2 teaspoon vanilla extract
* 1/4 cup dried fruit



Directions
In a bowl combine the oats and nuts/seeds. Pour in oil and honey (or maple syrup) and stir to combine. Add in seasonings and vanilla and mix well. Spread out on a baking sheet covered in parchment paper and bake at 350 F for 25-30 minutes, stirring every 10 to make sure all pieces bake evenly. Add in dried fruit during the last 10 minutes of baking.

Choux de Bruxelles a la Milanaise (Brussels Sprouts Browned with Cheese)

Ingredients

* 1 1/2 quarts brussels sprouts 
* 1/2 cup grated Swiss Cheese mixed with 1/2 cup grated Parmesan cheese 
* 4 Tablespoons melted butter

Directions
1. Pre-heat the oven to 350 degrees. Blanched the brussels sprouts, transfer to a casserole or baking dish with heads up. Sprinkle lightly with salt and pepper, and then drizzle with half the melted butter.  Place a piece of wax paper over the brussels sprouts and then cover.  Cook on medium, to medium-high heat on the stove-top for a couple minutes until the veggies start to sizzle.  Remove from stove-top and place in the pre-heated oven for 10 minutes.  Remove from oven and place the sprouts aside in a bowl, or on a plate.

2. Increase the oven temperature to 425 degrees.  Sprinkle a little bit of the cheese mixture into the casserole dish (just enough to lightly coat the bottom and sides).  Return the sprouts to the casserole dish and sprinkle the remaining cheese over the top, coating all of the brussels sprouts evenly.  Drizzle with the remaining melted butter, and return to the oven for 10-15 minutes until the cheese is nicely browned.