Green Smoothies

Ingredients:
2     Kiwis
2     Pears
2  handful of pre-washed Spinach
Some Mango Juice or other type of liquid plus fresh mango

Methods:
1) Wash and cut the pears into smaller 1-inch pieces/cubes. Put them in the blender.
2) Cut each kiwi in half and scoop the fleshes into the blender.
3) Add about 1/4 cup of liquid (mango juice) into the blender.
4) Add 2 handful of Spinach into the blender.
5) Cover the blender with its lid and blend everything. You might need to stop a couple of times to make sure that everything is blended thoroughly.

Fresh Pasta

Basic:
4          Eggs
3cups   Flour
1/2tsp   Salt
Olive oil and water as needed

Tomato Pasta:
3           Eggs
1can     Tomato Paste
3cups   Flour
1/2tsp   Salt
Olive oil and water as needed

Direction:
1) Mix flour and salt together
2) Lightly beat the eggs (and tomato paste if used) and mix them into the dry mix
3) Mix and knead the mixture
4) Continue kneading and add olive oil or water if needed to form a non-sticky dough
5) Place dough in zip top bag and rest an hour
6) Divide dough into 8 parts,take one part and leave the rest in zip top bag
7) If using pasta maker,

Nasi Lemak using Brown Basmathi Rice

3 cups    Brown Basmathi Rice

6 cups   Water for soaking

1 can       Coconut Milk (13.5 fl. oz/ 400g) plus 3 can       Water

or 

5 1/4 cup  of Water + Coconut Milk mixture

1/2 tsp      Salt

1/2 inch    Fresh Ginger, pounded/grated/thinly sliced

2              Pandan leaves

2 pods     Cardamom

The night before: Soak Brown Basmathi Rice in at least 6 cups of water

The next day,

Add everything in the rice cooker, and cook.

Chocolate Coconut Macaroon

Adapted from Chocolate Coconut Macaroons from Joy of Baking and Chocolate-Coconut Macaroon from Country Living

Ingredients:
4 ounces (115 grams) semi sweet or bittersweet chocolate, melted and cooled
3 large (90 grams)egg whites
1/4 cup (25 grams)cocoa powder(regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut(shredded or flaked), lightly roasted (optional)

Method:
Preheat oven to 325 degrees F (165 degrees C)
1) Add egg whites and salt in mixing bowl. Whip until soft peak forms.
2) While beating, add sugar slowly until blended. Add vanilla extract
3) Add cocoa powder slowly until hard peak forms.
4) Add melted chocolate, and fold/blend with hands if needed.
5) Add coconut and mix well.
6) Line parchment paper on cookie sheet
7) Place heaping teaspoon of macaroon mixture on the parchment paper. Leave an inch or two apart between macaroon.
8) Bake for 12 minutes
9) Take macaroons out, and let it rest on the cookie sheet for at least five minutes before transferring it to cookie rack.
10) Enjoy

Fettuccine Carrot

Ingredients:
4            Carrots
1 Tbsp   Fresh Parsley, chopped
1tsp       Garlic, chopped
1/2tsp    Crushed Red Pepper Flakes
2tbsp     Olive Oil
2Tbsp    Grated Asiago Cheese
Salt to taste

Direction:
1) Using vegetable peeler, peel the carrots into ribbons as much as possible.
2) To cook, place Olive Oil on a medium heat pan and sautee garlic and crushed red pepper flakes for couple of minutes.
3) Add parsley and carrots, and continue cooking until carrots are soft.
4) Add grated Asiago Cheese and salt to taste

Red Velvet Cake using Devil's Food Mix with Meringue Cream Cheese Buttercream

Ingredients
1 box       Devils Food Cake Mix
3              Eggs
1 1/3 cup  Buttermilk
1/2 cup     Vegetable Oil
1 tsp         Vinegar
2 oz (4Tbsp)  Red Coloring

Method:
Preheat oven to 350 degrees Farenheit. Lightly oil & flour cake pans (two 9-inch round pan)
1) Mix all the ingredients together in a bowl
2) Beat for 3 minutes at medium speed
3) Divide evenly into two pans, and bake for 25 to 30 minutes
4) Remove cake from cake pans, and place on cooling rack to cool
5) Frost cake once cake is cool

Meringue Cream Cheese Buttercream
Adapted from KitchenSidecar

Ingredients:
6 Tbsp     Meringue Powder
1/2 cup     Corn Syrup
1/4 cup     Warm Water
2 sticks     Butter, softened and cubed
1 block     Cream Cheese, softened and cubed
1 tsp         Vanilla Extract

Methods:
1) Combine meringue powder, corn syrup, and warm water.
2) Beat/whisk until shiny and glossy. About 5 minutes.
3) Add cubed butter and continue beating. Mixture might look like cottage cheese, but keep on beating until well-blended. It may take 10 minutes.
4) Add cream cheese and continue beating. Mixture might look like cottage cheese again, but keep on beating until well-blended. It may take 10 minutes.
5) Beat until mixture is light and fluffy like butter cream. Add vanilla extract and combine until blended.

Link to original The Silver Linings Saga blogpost referring to this dish:

Four-Day Weekend Full of Cooking Shortcuts posted on 11/28/2010

Greek Lemon Chicken Soup (Avgolemono)

Adapted from Whole Foods Market

Ingredients:
6 cups      Homemade Chicken/Turkey Broth
1 cups      Shredded Chicken/Turkey
2 cups      Cooked Brown Rice
2 eggs      Eggs
1/4 cup    Lemon Juice (or juice from 1 lemon)
Herbs (1 Bay leaf or 1/4 tsp Herb de Provence)
Salt & Pepper

Methods:
1) Add Brown Rice and Herbs to Chicken Broth and bring to boil.
2) Let is simmer for 20 minutes
3) Add Shredded Chicken and simmer for 5 more minutes
4) Whisk eggs in a clean bowl
5) Add lemon to the eggs and whisk until blended.
6) Add a cup of soup to the egg mixture and keep whisking it
7) Add another cup of soup to the egg mixture and whisk the mixture
8) Turn the heat off and add egg mixture to the soup
9) Salt and pepper to taste, if needed

Link to original The Silver Linings Saga blogpost referring to this dish:

Four-Day Weekend Full of Cooking Shortcuts posted on 11/28/2010