Sunday, April 10, 2016

ground lamb cake with salty egg (haam daan ju yoke beng)


  • Servings: 4
  • 1 salted (hard-cooked) duck egg, shelled
  • 1 1/2 pounds ground lamb
  • 1 egg
  • 1 tablespoon soy sauce
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon milk
  • 1/2 head broccoli, cut into florets


    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • separate the white of the salted egg from the yolk. mash the white with a spoon in a small bowl or blend in a food processor. divide the yolk into four pieces and set aside.
  • in a medium heat-proof bowl, mix together the ground lamb, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. the milk will make the texture smoother. let stand for 15 minutes to marinate. in chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
  • take the pieces of salted egg yolk and push them into the lamb. smooth the top of the lamb until it is flat and even. arrange broccoli florets around the outer edge of the meat.
  • place the bowl in a steamer or in a large pot with a couple inches of water in it. set over medium-low heat. steam until the meat is browned throughout, about 30 minutes. serve with rice. the yolk is the most coveted part of the dish. ration it carefully! it is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

Saturday, April 9, 2016

soymilk flaxseed pancakes


  • Servings: 6
  • 1 cup all-purpose flour
  • 1 cup soy milk
  • 1 egg
  • 2 tablespoons flax seeds
  • 1 teaspoon baking powder
  • 1 teaspoon white sugar
  • 1 teaspoon vanilla extract


    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
  • heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Tuesday, April 5, 2016

Leftover Pancake Breakfast Sandwich


  • Servings: 1
  • cooking spray
  • 1 egg
  • 1 slice ham
  • 2 leftover buttermilk pancakes
  • 1 slice cheddar cheese
  • 2 tablespoons maple syrup


    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • heat frying pan over medium heat and lightly spray with cooking spray. crack the egg into the pan and break the yolk. cook the egg to desired firmness. warm sliced ham in the pan while assembling sandwich.
  • toast pancakes in toaster and place one pancake on plate. place egg on top of pancake. pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

Monday, April 4, 2016



  • Servings: 6
  • 8 ounces bacon, chopped
  • 1/2 cup thinly sliced green onions
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 1/3 cups milk
  • 2 ounces sharp cheddar cheese, grated
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon white sugar
  • 1 cup warm maple syrup, or to taste
  • 1/8 teaspoon chipotle chile powder, or to taste
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter


    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins

  • place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. transfer bacon mixture to a strainer to drain, retaining drippings.
  • whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. add drained bacon mixture, milk, cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. let batter rest for 10 minutes.
  • combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
  • heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. drop batter by 1/4-cupful the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter. transfer pancakes to plate and top with maple syrup.

Saturday, April 2, 2016

Southwest Chicken Casserole


  • Servings: 4
  • 1 (5 ounce) can chicken chunks, drained
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups shredded cheddar cheese
  • 2 tablespoons dried minced onion
  • salt and pepper to taste
  • 1 1/4 cups water
  • 2 cups instant rice


  • in a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  • add the rice. the mixture should be the consistency of soupy pancake batter.
  • cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). serve with mexicorn and green salad if desired.