2 1/2 cups flour + 3/4 flour (1 1/4) 1 1/2 cup sugar (3/4) 1/2 cup vegetable oil (1/4) 2 tsp vanilla (1) 2/3 cup cocoa powder 4pcs egg (2) 1 tsp baking powder (1/2) 1/2 tsp salt (1/4) 1/2 cup powdered sugar (1/4)
Mix sugar, oil, vanilla and cocoa powder in a bowl. Beat in eggs one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for one hour. Heat oven to 350F. Shape dough by rounded teaspoonful into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes.
1 1/2tablespoonscornstarch diluted in 3 tablespoons water
1/2cupcooking oil
Salt and pepper to taste
Instructions
Season Mahi mahi fillets with salt and pepper.
Heat the cooking oil in a frying pan.
When the oil gets hot, dredge the seasoned mahi mahi fillets in all-purpose flour. Fry each side in medium heat for 3 to 5 minutes or until medium brown. Remove the fried fish from the pan. Arrange in a serving plate. Set aside.
Meanwhile, make the sweet and sour sauce by combining vinegar, soy sauce, ketchup, and sugar in a bowl. Mix well.
Heat a saucepan and pour-in the vinegar mixture. Let boil.
Adjust the heat to medium and then add the carrots, bell peppers, and onion. Stir and cook for 2 minutes.
Pour-in the cornstarch diluted in water. Stir quickly. Continue to stir gently until the texture becomes thick.
Turn the heat off. Scoop some sweet and sour sauce and top over the fried Mahi mahi.
Serve with warm steamed white rice.
Share and enjoy!
Did you believe me when I said "without flour"? Well, you better :)
What you'll need:
12 egg whites (separated from whole eggs)
¼ cup powdered sugar substitute of your choice (i used Lakanto's for baking).
½ teaspoon salt
½ teaspoon cream of tartar (to help stabilize the whites)
Primal Kitchen Avocado Oil Spray (I didn't have the spray so I just wiped the baking pan with avocado oil. If you end up doing the same rub the oil liberally)
How to do it:
1. Preheat the oven to 325 degrees F.
2. Separate the eggs and place the whites into a large bowl or stand mixer. 3. Add your sugar substitute, salt and cream of tartar and whip the whites for a few minutes until VERY stiff.
4. Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.
5. Grease a bread pan with oil spray and fill with your beaten egg.
6. Bake for 30 minutes or until golden brown. 7. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
8. Let completely cool before cutting or the bread will fall. Cut into slices.
9. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
Option: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.
Verdict: I, personally won't eat this plain, the somewhat bouncy texture is throwing me off. I have, however, have eaten this with peanut butter and did grilled cheese with it.
By the way, the original recipe calls for allulose. I tend to get very gassy with that so I opted to use my favorite sugar substitute instead (Lakanto's Monkfruit).
What you need: 1 pound ground beef 1 tsp fine sea salt 8 mozzarella string cheese (i did eden cheddar cheese cut in thick strips) 8 thin slices bacon (emphasis on thin, or else you'll be baking this forever)
How you do it: 1. Preheat oven to 400F. 2. Prepare baking sheet by lining up parchment paper or foil. 3. Place ground beef in a large bowl and season with salt. Use your hands to combine well (don't forget to wash your hands first!). Divide beef into 8 equal portions (ie: divide in half, then divide each half in half, and divide again, get it? good) 4. Make a rectangle out of each portion, maybe about 3 by 2 inches. Or enough dimension that your cheese will not stick out.
5. Place one string cheese (or in my case, the cheese of my choice) in the center of a patty. 6. Use your finger to seal them. Make sure no part of the cheese is sticking out or else the cheese will melt out. 7. Once you are very very very sure the cheese is snuggly inside, wrap the patty with bacon. 8. Then secure the ends of bacon with a toothpick. 9. Repeat with the remaining ground beef portions. 10. Place your master piece on the lined baking sheet. 11. Place in the oven and cook for about 15 minutes (or as soon as one side of the bacon is cooked to your liking).
12. Slowly remove the toothpick and flip the patty. Do this for all of them, of course. 13. Again bake for 15 minutes (or as soon as one side of the bacon is cooked to your liking). 14. Remove the cheese sticks from the oven and let cool for a few minutes (the melted cheese will burn your mouth, but you already know that). 15. For left overs, store in an airtight container in your fridge for up to 4 days (although I doubt there would be left overs..i'm not judging). To reheat, place in a preheated 400F oven for about 3 minutes or until hot enough (don't burn it!).
Bon Appetit!
What you need:
1 tbsp. ghee (clarified butter) or unsalted kerrygold butter
3 large eggs
1 tsp patis (or 1/2 tsp salt)
2 ounces smoked salmon (chop it into small pieces)
1 tbsp. mascaporne cheese (room temperature)
The How:
1. Melt the butter in a small sauce pan over medium-low heat.
2. Whisk the eggs in a large bowl with your patis or salt.
3. Pour the eggs into the saucean and cook, whisking constantly until the eggs are soft scrambled.
4. Remove from heat.
5. Add the smoked salmon and mascaporne and stir to combine eggs.
6. Best serve immediately
Took me several tries, but finally found the secret - good whisking tool.
So here you go, Dalgona "Quarantine Coffee" (i fondly call this the inverted cappuccino)
What you need:
I was told it's 2-2-2. 2 tbsp of instant coffee, sugar, boiling water. However, 2 tbsp is too strong for me. So mine is 1-2-2.
1 tbsp instant coffee (instant, not 3-in-1, not roast..my first mistake was I used 3-in-1... instant decaf also works)
2 tbsp sugar (i use sugar substitute because i'm doing low-carb..... i recommend Lakanto's Monkfruit Classic sugar substitue...it's 1:1 substitute ratio)
2 tbsp boiling water
milk (how much is up to you...if you want it strong just use 1 cup, otherwise use 8oz)
How to do it:
1. Place all ingredients in a beaker or a bowl (or wherever that wont break while you're whisking)
2. I mix the ingredients a little bit so they are almost dissolved in the water.
3. I use a metal beaker and I like tilting it in an angle. The deeper the "pool" the better/easier it whisks.
4. Take out your dependable whisk (I use a froth maker), and whisk for 3 minutes.
5. During the early stage of whipping DO NOT whisk above the liquid, because it will create big bubbles. Stay below the liquid. This is the reason you want to tilt the beaker.
6. Your whisk stays in 1 place 90% of the time. I only move it around to move the ingredients to the pool.
7. If you have a good whisk, you'll see it froth by the 2-minute mark, otherwise you might need to whisk for a total of 5 minutes (or more).
8. You know it's done when you lift the whisk and the froth doesn't drip down. OR if you put the beaker upside down the coffee froth does not fall down (like the Dairy Queen's Blizzard). See my video below to see what I mean.
9. As a side note, it doesn't have to be that stiff (see #8). Personally, I prefer it pour-able, so I don't have to spoon it into my milk and it's easier to mix into the milk.
I created this page out of laziness. It's just easier to find stuff online than dust off my recipe books (yes, I have that too and yes books with an 's') which most of the time I don't know where I moved it (again) when I was in one of my 'Marie Kondo' moments.
This is most especially true for when a craving hits me and I am out and about. It is more efficient to just whip out my smart phone and look for the ingredients here in my tiny corner in the www.
So, fellow foodie, if you chance upon this page and you find this helpful I wouldn't mind hearing from you :).
Now, let's set some expectations, shall we?
Here you will find recipes passed on to me by family/relatives and friends or recipes I have tried out of curiosity or out of necessity...yes, necessity. Have you ever had a craving that even you soul is screaming at you to get it but alas, it's either at least a 2 hour drive (round trip) or it can only be found halfway across the globe? So, yep! 'necessity'.
Unlike most food blogs, I will not start with history and/or ad libs. I know your time is so precious and who has time to read those when all you want to do is feed your hangry grumpy self..ASAP. So, with that in mind, I will get straight to the point. You are welcome. :D
(disclaimer: don't get me wrong some sites "ad lib" are interesting but most of them are just noise, at least in my opinion).
However, please be warned that I still might have some back story at the end of the recipe. AT THE END. So you won't be bothered by it unless you are specifically looking for it. See, I'm considerate, or at least I try, lol.
From time to time (and if an inspiration hits me) I will also post some 'Restaurant Reviews' or share some 'Newly Discovered Treasures for the Palate' or 'What to Eat Where'. I 'might', from time to time, if I feel like it :P, will also post some healthy eating info (I'm not a health buff, but, as my friends always tease me, I am forever on a diet, lol).
Oh, a quick tip, if you're looking for a particular recipe, I suggest using the 'Navigation Helper' below.
Sláinte!
P.S.
All photos used here are from yours truly unless otherwise specified. Please do not use without the owner's permission.
