Category: Vegan

Gnocchi from leftover mashed potatoes

5/14/2015

Ingredients

   2 cups leftover mashed potatoes
   1 cup all purpose flour
   1 egg
   1/2 teaspoon salt
   1/4 teaspoon garlic powder
   1/4 teaspoon paprika

Methods

Spread half amount of flour on a working surface
Leftover potatoes go on top of the flour
Create a well with the potato then crack the egg in the middle, add salt, garlic powder and paprika then whisk the egg with a folk (you can whisk it separately, I just don't like too many dirty dishes to do after)
Cover the top with the rest of the mashed potatoes
Use your hand or spatula to fold the dough.
Fold the dough until everything is well mixed. Add more flour if it is too wet (but do not over flour it or it will turn dry when cooked)
Roll the dough into a long rope (you can divide the dough into 2 or more smaller balls to roll).
Cut into pieces and place them on top of the flour coated surface.
Cook them in boiling water with a little salt for taste until they float, take them out and let them drip.
Pan sear them if you want some extra crunch.

What to serve with?

     Normally you can serve gnocchi with marinara sauce or use them in soup.
   I put them in taco as a starch element to replace rice. It works well and my kids love it.

1 Comment

Yogurt, cucumber dipping sauce

3/18/2015

0 Comments

Using this yogurt relish as a dipping sauce for Chicken Tandoori is the best. I personal use this dish to dip anything in it. The reason I love it so much is because it is healthy, feels good to eat and more importantly, it adds both nutritional value and flavor to all meals that I serve it with. You can keep this relish dish in the fridge up to 4 days.

Ingredients:

1/2 pint plain yogurt
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 inch cucumber peeled and grated
2 tablespoons finely chopped fresh mint

Methods:

Stir the yogurt with a spoon until it smooth.

Add salt and cayenne pepper.

Fold in grated cucumber and chopped mint.

Cover and refrigerate for at least half hour before serving (for the purpose of all ingredients is to blend flavors)

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Stir-Fried Green Beans

3/9/2015

1 Comment

      Having 2 kids helps me understand how difficult it is to convince children to love eating vegetables. It takes time, effort and patient for children to volunteer to eat healthy. However, in my experience, most of the children I know do not reject stir fried green beans. So, I am here today introducing you to the method of cooking green beans that are healthy but still crispy and tasty, and both adults and children love it.

Ingredients:
      1 pound green beans
      1 pot of water (about 3 cups)
       2 gloves of garlic
       1 head of shallot (optional)
       2 table spoons of olive oil
       salt and pepper to taste.

Methods

Heat up the water until boiling point. Add 2 teaspoons of salt.

Add green beans and wait until the water to be at the boiling point again. Let it boil for 2 minutes. Meanwhile, prepare a big bowl with cold water and ice.
After the green beans boil for 2 minutes, discard the hot water and put the green beans in the icy-cold water. Wait until the green beans and completely cold. This method helps keep the green beans to stay beautifully green and crunchy.
While waiting for the green beans to be cold, chop the garlic and shallots. Heat up a frying pan in medium heat and add 2 tablespoon olive oil. Stir in the garlic and shallot until brown. Now, rinse the green beans and add to the frying pan. Stir fry the green beans on high medium heat for about 2 minutes. Add salt and pepper to taste.

1 Comment

Gnocchi from leftover mashed potatoes

Yogurt, cucumber dipping sauce

Stir-Fried Green Beans

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