Joanne's Easy Bake: Easy Cranberries-Hazelnut Oatmeal Cookies

Joanne's Easy Bake: Easy Cranberries-Hazelnut Oatmeal Cookies: Cranberries-Hazelnut Oatmeal Cookies Toronto experienced the most number of very hot days this Summer and that is one...

Easy Cranberries-Hazelnut Oatmeal Cookies

Cranberries-Hazelnut Oatmeal Cookies

Toronto experienced the most number of very hot days this Summer and that is one of the reasons why I have taken a hiatus from baking for the last two months. I was waiting to try out this cookie recipe that Karen, my friend, so graciously shared with me. I love her cookies because they are not like the conventional oatmeal cookies that are soft and chewy. These are actually baked to a crisp and the roasting of hazelnuts smelled so good...you just can't wait to bite into them! And they are so easy to make! 

Utensils Needed:-

2 large mixing bowls

2 large cookie baking sheets/trays

Parchment paper

1 ice-cream scoop (I used a 1-1/2 inch or 4.75 cm diameter scoop)

Wire rack

Wooden spoon

Measuring cups and spoons

A pair of food safe plastic gloves (if you have none, just wet your hands lightly before you form the cookies)

Ingredients:-

Wet Ingredients:-

1 large egg

1/3 cups brown sugar

1/4 cups granulated sugar

2 tablespoons filtered cold water

2/3 cups canola oil

2 teaspoons pure vanilla essence

Dry Ingredients:-

3/4 cups all-purpose flour

1/2 teaspoon baking soda

3 cups oatmeal (I used Quaker Minute Oats)

1 cup chopped hazelnuts (you may substitute with walnuts, pecans, almonds, peanuts)

1/2 cups chopped dried cranberries

Method:-

Preheat oven to 325 degrees F and line two large cookie trays with parchment paper and set aside until ready to use.

Measure and place all wet ingredients in one of the mixing bowls. Whisk with the wooden spoon to mix all the ingredients well. Set aside.

Measure and place all the dry ingredients in another mixing bowl. Mix the dry ingredients with the same wooden spoon until well mixed.

Add dry ingredients to wet ingredients. Stir with the wooden spoon until everything is well incorporated and the mixture is wet and sticky.

Put on plastic gloves and scoop the cookie dough using the ice-cream scoop. Press cookie dough firmly into the scoop with your hands. Ensure it is level and then release the dough onto the parchment lined cookie tray. Gently press and flatten the round dough with your fingers until it is about 4mm thick. Space them out and you can place 12 cookie doughs on a large tray.

Place the tray into the oven once you have filled the tray. Bake for 10 to 12 minutes until they turn a nice golden brown. Note: Do not flatten the dough too much if you want your cookies to be thicker; you will have to adjust baking time to 15 minutes if cookies are thicker. (I will start to fill the second tray while my first tray is baking in the oven to save waiting time).

Remove and place cookies to cool completely on a wire rack before serving or storing. Enjoy with a cuppa milk or tea or coffee!!! Don't forget to invite some friends over to share the goodness!

Makes 30 awesome cookies

Joanne's Easy Bake: Easy, Yummy Chicken Congee (Chicken Rice Porridge)...

Joanne's Easy Bake: Easy, Yummy Chicken Congee (Chicken Rice Porridge)...: Erik and I used to have congee, which some call porridge or 'juk', for breakfast when living in Hong Kong. It is one of the stapl...

Easy, Yummy Chicken Congee (Chicken Rice Porridge)

Erik and I used to have congee, which some call porridge or 'juk', for breakfast when living in Hong Kong. It is one of the staple foods for Chinese people and there are so many different ways to make congee and so many variations. But the best are the ones that have the simplest ingredients and those that we can find in the eateries that lined the inner city streets in Kowloon and Hong Kong where all the locals frequent. The ingredients to make congee are easily available; but being able to make congee that has the right texture and consistency is almost like an impossible achievement! Over the years, I finally learned to make congee that has the right consistency and texture, just like the ones we used to have in Hong Kong. You might still have to adjust the amount of water if you prefer thicker or thinner versions, but the texture will still be the same if you use the right combination of rice.

Utensils needed:-

Knife
Measuring cups & jug
Measuring spoons
Bowls
Large stainless steel pot
A wooden ladle

Ingredients:-

2 large pieces of skinless and boneless chicken thighs
2 teaspoons Chinese rice wine (optional)
1 teaspoon sesame oil
1/4 teaspoon iodized sea salt
Dash of freshly ground white pepper
1 tablespoon cornstach
1/2 cup fresh ginger julienne
1/3 cup glutinous rice (sweet rice)
1/4 + 1/3 cups Jasmine rice or long grained rice or sushi rice (Note: if using sushi rice, you will need 3 litres of cold water instead of 2)
2 litres filtered cold water
Two stalks of spring onions (washed and diced) for garnish

Method:-

1. Measure and place Jasmine rice and glutinous rice in a bowl and rinse once or twice to remove dust and grits if any, then place them into the stainless steel pot.

2. Fill the measuring jug with 2 litres of filtered cold water and pour into the pot. (Measure 3 litres of filtered cold water instead of 2 if using sushi rice).

3. Scrape off the skin on the ginger and julienne. Add ginger julienne to the pot.

4. Place pot with rice, ginger and water on the stove and turn the heat on to high. Bring to a rapid boil, turn the heat down to low and let it simmer. You might have to watch the pot to prevent boiling over if your pot is not tall enough to hold the contents.

5. Stir to loosen rice from the bottom of the pot with a ladle once the heat has been turn down to low, do this to prevent rice from sticking and burning. Let rice simmer and give it a stir occasionally to prevent sticking. Simmer until all rice grains are fragmented and disintegrated and the mixture thickens to become viscous, congee state.

6. While rice is simmering, rinse the chicken meat and cut into bite size chunks, approximately an inch cube and place in a bowl.

7. Add rice wine, sesame oil, sea salt, white pepper and cornstarch to chicken. Mix thoroughly, cover bowl with a plastic wrap and let it sit in the fridge until congee is in the right viscosity.

8. When congee reaches the right viscosity, add chicken to the congee and wait until congee comes to a boil, stirring occasionally to prevent sticking. (Do not turn up heat when bringing to a boil). To test if the chicken is cooked, pierce one piece with a fork and the meat juice should run clear.

9. Turn off heat once chicken is cooked. Ladle into a serving bowl, garnish with spring onion and serve.

*Note: Do not eat foods that are too hot to prevent burning your mouths - patience is important when eating congee! Enjoy!

It makes 8-10 bowls of congee, depending on the size of your bowls. Boiling time is about one hour.

Joanne's Easy Bake: Easy Pure Beef Burgers

Joanne's Easy Bake: Easy Pure Beef Burgers: It's 'Burger Time' because it's Summer! Oh, how I love Summer! The thought of Summer reminds me of burgers - sunshine...

Easy Pure Beef Burgers

It's 'Burger Time' because it's Summer! Oh, how I love Summer! The thought of Summer reminds me of burgers - sunshine and warmer weather let us stay outside for a while because the days are longer and we can cook outdoor using the grill. We used to buy Angus beef burgers in boxes from the supermarkets because I didn't know how to make my own. The ones in boxes are getting pricier by the days, maybe because they are frozen and ready to be slapped onto the grill or onto the baking tray. But, I realized, making my own burgers isn't hard when I gave it a try and to my surprise, they taste better than the store bought and having less filler! I can also choose the amount of lean beef I want to use and experimenting with different flavors. These are really good because even Jonathan & Matthew say so :))) The ones shown here are really huge 1/2 pound and one is enough to fill me for the whole day!

Utensils Needed

One very large mixing bowl

Measuring spoons and cups

Baking tray

Parchment papers cut into size to separate the burger patties

Freezer-safe food containers to keep the extra in the freezer

Meat thermometer

Ingredients 

4 lbs or 1.79 kg lean ground beef (do not use extra lean unless you want very dry burgers)

2 teaspoons freshly ground black pepper

2 teaspoons dry mustard powder

3 teaspoons iodized fine sea salt

1 tablespoon onion powder (not onion salt)

4 teaspoons garlic powder (not garlic salt)

2 teaspoons cayenne pepper powder

1/2 cup Heinz ketchup

1/2 cup dry bread crumbs

1 large egg

Method

1. Measure and mix all the ingredients (except beef) in the large mixing bowl. Then add beef and mix them well using your clean bare hands. Do not squeeze the ground beef while mixing to avoid toughening the meat.

2. Once they are completely mixed, divide them equally (16 portions for 1/4 pound each & 8 portions for 1/2 pound each). 

3. Shape each portion into meat ball like shape and pat to flatten. Then place onto a pre-cut parchment paper and separate each portion from the other before storing them in freezer-safe food container and freeze until you wished to cook them.

4. If you are baking or grilling them immediately, you do not need to use parchment paper to separate them. Just place each portion separately on a lined baking tray or directly onto the hot grill.

5. Before you bake, pre-heat your oven to 350 degrees F or 180 degrees C and place burgers on lined baking tray and bake for 25 minutes until juices run clear (for quarter pound) and 30 - 35 minutes (for 1/2 pound) or when meat thermometer inserted into the thickest part reaches 75 degrees C or well done.

Note: You must remove them immediately from oven once they are fully cooked. Do not leave in the oven, otherwise, they will become dry.

Enjoy them with all your favorite condiments! I like mine plain :)

Makes 16 quarter pound portions and 8 half pound portions

*For those who are more adventurous, you can try adding different spices and herbs. Please send your request by email and I can send you the ingredients for 'Cumin burger' and 'Italian herbs burger' which are also really good. Please send your request to woeihon@gmail.com 

Joanne's Easy Bake: Easy Roasted Lavender Herbs de Provence Potatoes S...

Joanne's Easy Bake: Easy Roasted Lavender Herbs de Provence Potatoes S...: I love lavenders, not just for culinary use but also for its fragrance. My friend, Suk Ying, planted some French laven...

Easy Roasted Lavender Herbs de Provence Potatoes Side Dish

I love lavenders, not just for culinary use but also for its fragrance. My friend, Suk Ying, planted some French lavenders in her garden and when it came to Fall, she cut and dried them. It was very sweet of her to ask if I wanted some and gave me a whole fragrant bunch! But for cooking, since I still have some culinary ones (English lavenders) which I bought from the lavender farm, I have come up with many uses for them because they compliment so well with meat and root vegetables. And if you eat everything made with lavender, you will also smell like lavender because it is so fragrant! :))) This easy roasted potato side dish which can be prepared overnight and baked just before dinner is among the favorites of my boys. The best thing with this side dish is that you may vary the herbs to suit your taste and the availability. Note: If you cannot get lavender or the herbs mentioned here, you may substitute with dried rosemary and substitute chives with cilantro. It will be just as good!

Utensils needed:-

Stainless steel pot for boiling potatoes

Soft brush for cleaning the skins of the potatoes

Knife

Cutting board

Measuring spoons

A large mixing bowl

A wooden spoon

A slotted spoon

A large flat baking tray or a stoneware for baking

Ingredients:-

950 g baking or Russet potatoes (choose them to be about the same size)

1-1/2 teaspoons fine sea salt

1-1/2 teaspoons Spanish paprika

2 teaspoons Lavender Herbs de Provence or dried rosemary (gently crushed)

2 teaspoons onion powder (not onion salt)

2 teaspoons cayenne pepper powder (optional)

4 tablespoons fresh chives or 3 tablespoons cilantro (parsley)

2 tablespoons olive or canola oil

Method:-

1. Pre-heat oven to 350 degrees F or 180 degrees C and line baking sheet with parchment paper (if using baking tray). You do not need to line if you are using your stoneware to bake. Set aside for use when potatoes are ready.

2. Wash and scrub the potatoes under cold running water.

3. Place them in a good sized pot and fill it with cold water just covering the potatoes.

4. Cover pot with lid, place on burner and turn heat to high. Bring to a boil and turn the heat to low to keep it simmering for about 25 minutes. Insert a skewer or chopstick into the largest potato in the pot. If skewer is able to go through, then turn off heat and remove potatoes from the pot using a slotted spoon or drain off the hot water (be careful and do not scald yourself!).

5. Leave potatoes to cool and dry out in a large mixing bowl for about 20 minutes. 

6. While waiting for the potatoes to cool, wash and finely chop fresh chives or cilantro and set aside.

7. When potatoes are cool to the touch, cut potatoes into bite size or long wedges (choice is yours). Do not remove potato skins!

8. Add all the dry ingredients - sea salt, Spanish paprika, Lavender Herbs de Provence or dried rosemary, cayenne pepper and onion powder into the bowl of potatoes. Then add chopped chives or cilantro and olive or canola oil. Gently toss potatoes with wooden spoon to ensure each wedge is coated with the rest of the ingredients.

9. Then place them onto the baking tray or stoneware in one layer and pop them into the oven to bake for 30 minutes until golden brown. Serve piping hot and dig in!

I served mine with baked salmon in alfredo sauce with leek and fresh cucumber side dish (photo).

Note: You may prepare everything before hand and refrigerate them. Bake the next day before dinner. Enjoy! 

Joanne's Easy Bake: Slow Cooked Five-Spice Beef Shanks (Chinese 'Lo Su...

Joanne's Easy Bake: Slow Cooked Five-Spice Beef Shanks (Chinese 'Lo Su...: I have always wanted to make my own five-spice gravy (the Chinese call it 'lo sui'). Sometime ago, my friend, Grace, shared this ...

Slow Cooked Five-Spice Beef Shanks (Chinese 'Lo Sui')

I have always wanted to make my own five-spice gravy (the Chinese call it 'lo sui'). Sometime ago, my friend, Grace, shared this easy recipe with me and I tried it twice; once during one of our Family gatherings with my Fellowship members and another time for my two boys and better half. I must admit it is really easy and convenient to whip up and it tastes better than any five-spice marinades that you get in a bottle from the supermarkets. This is really authentic!

Utensils:-

Slow Cooker
A large container or bowl
Measuring spoons
Serving plate and knife
1 small bowl for dipping sauce
1 spice bag

Ingredients:-

Ingredients for marinating beef shanks:-

1 1/2 pounds beef shanks
2 tablespoons iodized sea salt
1/2 cup cold water

Ingredients for cooking beef shanks:-

2 thick slices of fresh ginger (skins removed)
2 stalks of fresh green onions (clean of dirt; may leave roots on)
1 tablespoon granulated sugar
2 tablespoons light soy sauce
30 g cinnamon sticks
1 teaspoon Sichuan peppers (fa jiu)
30 g aged orange peel (guo pei)
2 whole pieces star anise
2 tablespoons Chinese rice wine (optional)
1/2 cup cold water

Ingredients for the dipping sauce:-

3 tablespoons Balsamic vinegar
3 pips minced fresh garlic
2 teaspoons sesame oil
Several drops of hot chilli oil (optional)
Mix all the above together in a small bowl and set aside to serve as dipping sauce when beef shanks are ready.

Method:-

1.  To marinade shanks - place 2 tablespoons iodized sea salt and 1/2 cup cold water in a large bowl to make a very salty solution. Rinse beef shanks and immerse them in the bowl of salt solution. Cover the bowl and place in the fridge for at least 12 hours.

2. After 12 hours, bring out the bowl from the fridge and rinse off all the salty water from the beef shanks.

3. Place the rinsed beef shanks in a slow cooker.

4. Rinse cinnamon sticks, Sichuan peppers, aged orange peel and star anise to remove dirt and place them in a spice bag and then into the slow cooker together with the beef shanks.

5. Place the rest of the ingredients: ginger slices, green onions, sugar, soy sauce, rice wine and cold water into the slow cooker and cover with lid.

6. Turn slow cooker on to 'high' until contents come to a boil. Then turn the heat down to 'low' and let it simmer. (Depending on the wattage of your slow cooker, you may have to cook it for 3 hours until the shanks are tender). I usually cook mine for 2 hours because I don't like the meat to fall apart.

7. Once the shanks are tender, turn off slow cooker. Remove shanks and place on a plate to cool, then slice and serve with dipping sauce.

**Note - Do not throw out the broth after you have removed the shanks. Strain the broth and use it as a marinade or for making gravies for your roasts. It is the Chinese 'lo sui' gravy. You may keep it covered in a bowl in the fridge for several days.

Enjoy!

 

Joanne's Easy Bake: Simple Spicy Lavender Roasted Chicken Breasts

Joanne's Easy Bake: Simple Spicy Lavender Roasted Chicken Breasts: Ever since I started using culinary lavender buds in my baking, I just love the aroma and have been really adventu...

Simple Spicy Lavender Roasted Chicken Breasts

Ever since I started using culinary lavender buds in my baking, I just love the aroma and have been really adventurous, using them in my baked dishes every now and then. If you bought one whole bottle and do not know what to do with it, give this a try! This rub is easy to mix and the ingredients are mostly from common herbs which are easily available in most supermarkets. It is only mildly spicy because not everyone is accustomed to overly spicy foods. If it is made only for me, I will double up the cayenne pepper!

Utensils Needed:-

1 small mixing bowl
Measuring spoons
Meat thermometer
Stoneware Baking Dish; large enough to hold chicken breasts in.

Wet ingredients:-

2 pieces fresh, raw whole chicken breasts with skins and bones in (cut in half)
1 tablespoon cooking wine (any Chinese cooking wine)**
1 tablespoon canola/olive oil/peanut oil or any edible oil of your choice

Dry ingredients:-

1/2 teaspoon cayenne pepper powder (you may add more if you wish to turn the 'heat' up)*
1 teaspoon culinary lavender buds
2 teaspoons onion powder (not onion salt)
1 teaspoon fine iodized sea salt **
1 teaspoon garlic powder (not garlic salt)
1 teaspoon dried crushed tarragon
1 teaspoon pure mustard powder
1 teaspoon dried rubbed marjoram

Method:-

1. Pre-heat oven to 375 degrees F.

2. Place chicken breasts, with skins facing up on the baking dish and arrange in a single layer. Please do not stack them.

3. Drizzle the meats with cooking wine and oil.

4. Measure and place all the dry ingredients in a small mixing bowl. Combine evenly using one of the measuring spoons.

5. Rub chicken breasts all over with the dry ingredients on both sides; be sure to cover the skins and the bony undersides.

6. Insert a meat thermometer into the thickest part of one of the chicken breasts.

7. Place the baking dish into the oven and bake until the chicken breasts turn a golden brown and the meat thermometer reads 190 degrees F or 87 degrees C for poultry or when the juices run clear.

8. Remove from oven and cover the dish immediately with an aluminum foil to tent the meat for at least 15 minutes before serving.

9. Serve with your favorite carbs and greens! Enjoy!!!

Please note:
*If you do not have cayenne pepper powder in your pantry, you may substitute with dried chilly flakes.
** We can only get salted cooking wines in Toronto. If you are using unsalted cooking wine, you may vary the amount of iodized sea salt to 1-1/4 teaspoons instead of 1 teaspoon.

Joanne's Easy Bake: Easy Vegetarian Banana Oatmeal Patties

Joanne's Easy Bake: Easy Vegetarian Banana Oatmeal Patties: This is an extremely easy recipe for banana oatmeal patties that contains no oil, eggs or flour. Sugar is also optional, which means it i...

Easy Vegetarian Banana Oatmeal Patties

This is an extremely easy recipe for banana oatmeal patties that contains no oil, eggs or flour. Sugar is also optional, which means it is really 'skinny' but surprisingly filling. It was made by trial because I had too much bananas that were ripened till almost brown. Instead of throwing them out, 'waste not want not' is always my motto, so I decided to turn them into patties with whatever ingredients in my pantry. You may make these and chew on them in between meals as snacks!

Utensils
Measuring cups and spoons
Ice-cream scoop (optional)
Baking sheet
Mixing spoon
Cookie spatula
Parchment paper

Ingredients

2 cups mashed very ripe bananas (approximately 4 large bananas)
1-1/2 cups quick cooking oats or minute oats
1 handful of roasted and coarsely chopped almonds
2 tablespoons unsweetened desiccated coconut
1 tablespoon granulated sugar (optional)

Method

1. Pre-heat your oven to 350 degrees F.

2. Line a baking tray with parchment paper and set aside until ready to use.

3. Place all ingredients in a mixing bowl and mix until evenly combined. It looks like a thick paste.

4. Using an ice-cream scoop, scoop paste onto the lined baking tray. Space out the paste and flatten it to roughly 1/4" thick with the back of a spoon or fork.

5. Bake in the pre-heated oven for 25 minutes.

6. Remove from oven and using a heat resistant cookie spatula, turn over the patties and return to the oven to bake for another 5-8 minutes until they are dry to touch or nicely brown.

7. Once done, remove from oven and slip them onto a wire rack to cool. Start snacking! Can keep 1-2 days in a lock-lock lunch box. Enjoy without worries of putting on too much extra weight!!!

Makes approximately 12 patties

Joanne's Easy Bake: Easy Lavender Pork Roast Rub

Joanne's Easy Bake: Easy Lavender Pork Roast Rub: Sometime ago, I visited a lavender farm and bought a bottle of English lavender. (Note - French lavender is not edible and never...

Joanne's Easy Bake: Very Easy Korean Street Food - Egg Bread

Joanne's Easy Bake: Very Easy Korean Street Food - Egg Bread: We are very lucky to live in a city where there are plenty of ethnic foods, but sometimes it is not possible to taste street food...

Very Easy Korean Street Food - Egg Bread

We are very lucky to live in a city where there are plenty of ethnic foods, but sometimes it is not possible to taste street foods. I came across Maangchi on Youtube and saw how this Korean street food (Gyeran-ppang) pronounced as 'K run punk' or egg bread is made. My husband says it tastes like a French Toast with an egg in the center. Maangchi uses Mozzarella cheese while I used Havarti cheese because I ran out of Mozzarella. It tastes awesome and it is so easy to make! You can check out Maangchi on Youtube if you are interested in making Korean foods.

Utensils needed:-

One Baking tray
Three 6" x 3" x 2" non-stick loaf pans
One Mixing Bowl
One wire whisk
Measuring cups and spoons
One small heat proof bowl for melting butter
One silicon spatula

Ingredients:-

1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 pinch of salt
4 large eggs
1/2 cup skim milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter - melted
1 stick of Havarti cheese (3-1/2" x 1/2" thick) and cut equally into 6 smaller pieces

Method:-

Preheat oven to 400 degrees F.
Place all the dry ingredients - flour, sugar, baking powder and salt in the mixing bowl and whisk to combine.
Crack one egg over the flour mixture, add milk, vanilla extract and melted butter to the flour mixture.
Whisk to combine into a batter.
Place all 3 loaf pans on the baking tray.
Divide batter equally among the loaf pans.
Place 2 pieces of cheese into the batter in each loaf pan; space the cheese pieces out from the middle of each pan so that there is enough space to crack an egg in the middle between the cheeses.
Crack one egg into the batter in each loaf pan, right between the cheeses, in the middle of the loaf pan, so that the egg when cooked, will be in the middle of the loaf.
Gently place the baking tray into the oven.
Bake for 13 - 17 minutes depending on how well done you want the eggs to be. 17 minutes will fully cook the eggs while 13 minutes will give you half boiled eggs.
Remove from the oven. Loosen the breads gently from the loaf pans using a silicon spatula and serve while warm.
Enjoy and have a wonderful breakfast!

Makes 3

Easy Lavender Pork Roast Rub

Sometime ago, I visited a lavender farm and bought a bottle of English lavender. (Note - French lavender is not edible and never ever use it for cooking as it has camphor). Wanted to use it for cakes, but I know my children will not be ready to try this adventure of mine. So, instead of letting it sit in the spice cupboard, I decided to use it for my pork roast today. It turned out pretty well and it is worth the try! In fact, lavender green tea is also my cup of tea.

Utensils needed:-

2 Baking dishes - 1 for the roast and 1 for use as a water bath
A meat thermometer
A small bowl for mixing the rub

Ingredients for the pork roast:-

Approximately 3 lbs pork rack roast
1 teaspoon iodized sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon dried sage
1/4 teaspoon dried English lavender buds or culinary lavender (flowers only)
2 teaspoons canola oil
1 cup filtered cold water
2 cups water (for a water bath) to be placed in the oven while roasting

Method:-

Preheat oven to 375 degrees F.
Rinse and pat dry pork roast with paper towel.
Place roast in the baking dish which is large enough to contain the roast but not too large to leave a lot of extra space to prevent excessive evaporation of water and meat juices.
Mix all the dry ingredients in a small bowl.
Rub the roast with the dry mixture, making sure that the bones and even the underside of the roast is completely covered with rub.
Drizzle canola oil over the top of the roast.
Tear some pieces of aluminum foil and wrap the ends of the bones to prevent burning. Place some small pieces of foil over parts of the roast that is more likely to burn when roasting.
Insert the meat thermometer into the thickest part of the roast.
Gently pour the cold filtered water into the baking dish (do not pour over the roast).
Place roast into the preheated oven together with the water bath, side by side.
Roast until the temperature reaches the 77 degrees C or that requires for pork or veal to cook.
Remove from the oven once it is done and cover roast with a large piece of aluminum foil to tent the roast for 15 minutes.
Remove butcher string, cut and serve with rice or salads.
Enjoy!!! Happy Easter!!!

Joanne's Easy Bake: Chinese Yam (Shan Yao) Stir-Fry

Joanne's Easy Bake: Chinese Yam (Shan Yao) Stir-Fry: Chinese yam (also known as Shan Yao or Wai Shan or Discorea Polystachya (botanical name)) is normally sold dried and used for soups. In ...

Chinese Yam (Shan Yao) Stir-Fry

Chinese yam (also known as Shan Yao or Wai Shan or Discorea Polystachya (botanical name)) is normally sold dried and used for soups. In recent years, this root vegetable is available fresh throughout the year in most Asian supermarkets in Canada and very popular among the Asian communities especially Chinese and Koreans. I am not sure about its efficacy, but it is certainly quite palatable when stir-fried with other vegetable and lean meat. There is a lot of cutting (which is required in most stir-fry recipes). This dish was made to celebrate Chinese New Year with my friends at church two weeks ago.

Utensils Needed:-

Your favourite chef knife
Vegetable peeler
Cutting boards (one for meat and one for vegetables)
Frying ladle
Straining ladle
Deep non-stick frying pan and lid

Ingredients:-

For the stir-fry
1 cup thinly sliced pork tenderloin
1/2 cup Chinese yam (Shan Yao or Discorea Polystachya)
1 cup onion
1-1/2 cup king mushrooms
1 cup carrot
1 cup snap peas or whole green peas
1 tablespoon fresh ginger
2 cups cold water (for blanching snap peas)
1 tablespoon olive oil

For the gravy
2 teaspoons cooking wine (you may use any Sherry that is not too sweet)
1-1/2 teaspoons corn starch
1-1/2 teaspoons salt
1 tablespoon light soy sauce
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 cup cold water

Method:-

1. Clean and washed all the root vegetables and peas. Remove skins of carrots, yam and ginger by using a vegetable peeler; remove onion skins and remove the two tough ends of the snap peas.

2. First cut carrots and yam into 2" chunks and then slice each chunk into approximately 3 mm thick slices.

3. Slice ginger thinly; stack the slices and cut them into tiny triangular pieces.

4. Clean, cut and slice the king mushrooms into approximately 3 mm thick slices.

5. Cut onions into half and then each half into thirds.

6. Place all the cut and sliced vegetables on a big plate.

7. Boil 2 cups cold water in the frying pan and blanch snap peas. Once the peas turn a bright and deep green, scoop peas immediately from the water using straining ladle and dunk the peas in a bowl of cold water for 1 - 2 minutes to stop the cooking. Drain and set aside the peas. Throw out both the boiling and soaking water.

8. Cut and slice pork tenderloin.

9. Place all the ingredients for the gravy in a bowl and stir to combine evenly. Set aside until ready to use.

10. Heat frying pan on medium high heat. First fry pork tenderloin until the pork is cooked. Then add all the root vegetables and mushrooms. Stir-fry the mixtures until they are evenly mixed. Cover the frying pan immediately with a lid for 5 minutes to let the yam cook or until the yam turns transparent. Once the yam turns transparent, remove the lid and add the blanched green peas. Make a well in the center and add the gravy mixture. Stir the gravy mixture constantly to prevent lumps. When the gravy mixture boils and turns transparent, stir everything to mix and drizzle olive oil on top. Scoop out with the ladle and serve.
Please enjoy with your friends and family! Share every good food! :)))  

Joanne's Easy Bake: Simple Walnut Brittle

Joanne's Easy Bake: Simple Walnut Brittle: Walnut brittle is an old time favorite, no matter on what occasion. I was first introduced to this exquisite item, decades ago in Hong Ko...

Simple Walnut Brittle

Walnut brittle is an old time favorite, no matter on what occasion. I was first introduced to this exquisite item, decades ago in Hong Kong and was only available during the Chinese New Year. It was almost like limited edition and exceptional pricey. Recently, I saw my cousin's, Miki, posting on her blog, dingoozatfood.blogspot.com, and thought I will give it a try and to my surprise, it is amazingly easy to make. The measurements in my recipe are all in cups as it is faster and more convenient for me. I hope you will enjoy this as much as I do.

Utensils

Measuring cup
Measuring spoons
Medium sized mixing bowl
A high heat resistant silicone spatula
Jelly roll baking pan (12-1/2" X 17")
Parchment paper

Ingredients

2 cups raw walnuts
1/3 cup golden syrup (I used Rogers golden syrup)
1 tablespoon raw white sesame seeds
1 tablespoon bonito and seaweed flavoring powder (optional)

Method

1. Preheat your oven to 325 degrees F and line baking tray with parchment paper.

2. Measure and place all ingredients in the mixing bowl. Lightly mix everything using the spatula.

3. Then place the nuts mixture on your lined pan and bake for 20 minutes. **Note: Half way through baking, remove the pan from the oven and stir the nuts mixture so that they will be evenly browned and coated with syrup. Return to continue until 20 minutes is up.

4. Once the baking time is up, remove tray from oven and stir again to coat nuts and to ensure that they are well coated with syrup, using the spatula. Ensure to spread the nuts out in a single layer and do not let them clump together. Then leave to cool completely and the syrup will harden as it cools. Serve only when completely cooled and any unconsumed can be stored in an airtight container for 1 week (if they ever last that long). Enjoy snacking!!!  

Joanne's Easy Bake: Easy Meatloaf

Joanne's Easy Bake: Easy Meatloaf: I came across this recipe from the Milk Calendar several years ago and was originally titled "Double-Duty Meatloaf". It was ...

Easy Meatloaf

I came across this recipe from the Milk Calendar several years ago and was originally titled "Double-Duty Meatloaf". It was so named because it can be served as burger or meatloaf and it is really satisfying and easy to make. For those nights when you are in a rush, you can make this the day before and just reheat and serve up a hearty dinner in no time. You can also cut it into slices and use them as burgers with bread. This is my usual dinner staple when we expect to run late for dinner during the weekdays. The original version calls for different spices but I prefer my own concoction and it really taste good!

Utensils need:-

1 large mixing bowl
Measuring cups and spoons
9" loaf pan (metal or glass)
A wooden spoon
Some food safe gloves if you do not like touching the meat directly

Ingredients:-

1-1/2 lbs lean ground beef
3/4 cups quick cooking or minute oats
1 teaspoon thyme
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
2 tablespoons onion powder ( not onion salt )
1/4 teaspoon fennel seeds
2 large eggs, lightly beaten
3/4 cups fresh milk ( you may use skim milk )
1/4 cup Heinz ketchup

Method:-

1. Preheat oven to 375 degrees F and prepare 1 loaf pan.  Glass loaf pan is preferred to metal. If using metal, you have to line with parchment paper.

2. Place all the dry ingredients in a large mixing bowl and mix them. 

3. Add lightly beaten eggs, milk and ketchup and let stand for 5 minutes.


4. Then add the ground beef. Using a wooden spoon or your hand, gently blend meat in until well incorporated, do not over mix, otherwise loaf will be tough.


5. Transfer to the prepared loaf pan and pack it firmly. Flatten the center with the spoon so that loaf will rise evenly.


6. Cover loosely with aluminium foil and bake in preheated oven for one hour until meat juice is clear.


7. Drain off excess meat juice if serving immediately. If you wish to eat it the next day or two, you may leave the meat juice with the meat loaf so that it will not be too dry when you reheat.
Serve with your favorite salad and ketchup or spicy chilly sauce!

Enjoy! * Note: you can double the ingredients and make two loaves.

Joanne's Easy Bake: Simple Couscous Salad

Joanne's Easy Bake: Simple Couscous Salad: It was my first try at making couscous salad and I thought it would compliment my baked salmon, mixed beans salad and fresh spinach...

Simple Couscous Salad

It was my first try at making couscous salad and I thought it would compliment my baked salmon, mixed beans salad and fresh spinach salad with Caesar dressing. It did and was really refreshing and delicious. Couscous turned out to be Matthew's favorite. This recipe was adapted from Laura Vitale's. I added pickled banana ring peppers to add some heat to the bland taste. You may use any feta cheese but I chose to use goat milk feta in brine in this recipe.

Simple Couscous Salad

Ingredients

1 cup couscous

1 cup cold water

1 teaspoon salt

2 tablespoons finely chopped cilantro (parsley)

2 tomatoes

Juice and zest from 1 lemon

1 English cucumber

2 tablespoons chopped pickled banana ring peppers

Dash of freshly ground black pepper

1/4 cup feta cheese

Method

1. Place couscous, water and salt in a heavy saucepan. Bring to boil in medium heat. Stir occasionally to prevent couscous sticking to pot. Once water is totally absorbed, turn off heat to low and cook for another 2 minutes. Then cover pot and turn off heat. Let couscous sit in the pot for 5 minutes. Fluff with a fork, transfer into and let cool in a large mixing bowl.

2. Wash and wipe dry all vegetables - cilantro, cucumber and tomatoes. Chopped cilantro and banana ring peppers finely; remove seeds from cucumber and tomatoes and cut lengthwise into 1/8" strips and then across into small cubes.

3. Place all cut and chopped vegetables into the mixing bowl with the couscous. Zest lemon and add the juice of lemon (please do not include the lemon seeds!). Add freshly ground black pepper and feta cheese. Toss and mix well. Add salt to taste if you would like it saltier.

Serve with your entree or other favorite side dishes. We served this for Christmas with the children's grandmother who likes something plain and simple. Enjoy!

Joanne's Easy Bake: Almond Butter Cookies

Joanne's Easy Bake: Almond Butter Cookies: Although Christmas and New Year are over, Valentine's Day and Chinese New Year are just around the corner. I promised my sister-in-la...

Almond Butter Cookies

Although Christmas and New Year are over, Valentine's Day and Chinese New Year are just around the corner. I promised my sister-in-law, Kar Yee, to upload this cookie recipe for her before Christmas, but couldn't make it in time. You might be able to find some time to make these rather easy butter cookies for guests who popped by and enjoy with coffee or tea. The best thing about this cookie dough is that you can do things in two stages. Get the dough prepared and freeze them until you are ready to bake them.

Equipment and things required

Electric stand mixer with paddle attachment

A Sturdy Spatula

2 Baking trays or cookie sheets

Parchment paper

Cookie cutters of various shapes

A rolling pin

Measuring cups and spoons

Wire rack

Mixing bowls

Basic Butter Cookie Dough

Ingredients

2 cups (1 pound) unsalted butter at room temperature

1-1/2 cups granulated sugar

4 large eggs

6 cups all-purpose flour (measure out using the scoop and level method)

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoon salt

A little extra flour to flour your work surface

To make almond cookies, add

2 cups coarsely chopped toasted almonds

1 teaspoon pure almond extract

Method

Preheat oven to 350 F and line two cookie trays to alternate when baking.

1, Sift flour, baking powder, baking soda and salt into a separate bowl and set aside until ready to use.

2. Place butter in the mixing bowl and cream butter starting from slow to medium speed until butter is softened.

3. Add sugar and beat on high speed until mixture is light and fluffy.

4. Beat in eggs, one at a time and scrape down sides of bowl each time before adding the next egg. Beat until all eggs are incorporated fully.

5. Add vanilla extract. (Add the pure almond extract together with the vanilla extract if making almond cookies).

6. Add sifted flour in three separate batches into the wet ingredients and beat on low speed until everything is well combined. It will form a sticky dough.

(To make almond cookies, add the coarsely chopped toasted almond after the flour mixture had been added and well combined). Run the mixer on low to combine the almonds to the dough.

7. Scrape the dough out of the mixing bowl onto a well floured work top and gather the dough together and form into a disc or a log. If dough is too soft and sticky to cut into shapes, refrigerate for a least 30 minutes before using. (At this point, if you do not wish to bake the cookies immediately, you may wrap the cookie dough with plastic wrap and place them in a freezer bag and freeze until you wish to bake them. Just bring it back to room temperature by first letting it defrosts completely in the fridge and leave it out at room temperature once defrosted).  

8. Take dough out from refrigerator and leave at room temperature for 10 minutes. Flatten dough to 1/ 8" with a rolling pin on a lightly floured work top and cut using your favorite cookie cutters. (Do not use too much flour on your work top).

9. Place each cookie onto a lined baking tray, spacing them out and bake until golden brown, approximately 15 - 20 minutes. Transfer to a wire rack to cool completely. Then store in an air-tight container until ready to serve.

*You may wish to add 1/3 cup of desiccated coconut in addition to the almonds to your cookie dough. If you do, you will have to increase the sugar from 1-1/2 cups to 1-2/3 cups.

Happy chatting and dunking into your favorite cup of latte!