Matcha Coconut Chia Seed Pudding

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Heeeeeey. Is it mid August already?? Is it crazy that Halloween costumes are already starting to appear in stores? Time is moving way too fast while I’m here wanting to move like an elderly woman. Anyways, I’ve been trying to improve my diet because this summer body never appeared and the summer is practically over. If I start now, maybe it’ll be here by next summer.

For the past month or so, I’ve replaced my morning pastry with a small serving of chia seed pudding. To also give myself some energy, I’ve put matcha into the chia seed pudding. Although I love matcha, I kept the matcha flavor light to let the coconut from the coconut milk shine. I never though I’d actually enjoy a cup of chia seeds, but I must admit, I’ve enjoyed every bit of this matcha coconut chia seed pudding.

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This recipe makes two servings and goes great with any type of berry. I’ve been eating mine with raspberries, blueberries, and/or strawberries topped with slivered almonds. Make the chia seed pudding the night before and top it off the with fruit and slivered almonds when you’re ready to eat.

Matcha Coconut Chia Seed Pudding

3 Tbsp. chia seeds
1 C. light coconut milk
1 tsp. matcha powder
2 Tbsp. honey
1/2 tsp. pure vanilla extract

1/4 C. any fruit of your choice
slivered almonds

In a small bowl, combine chia seeds, coconut milk, matcha, honey, and vanilla extract. Mix until all ingredients are combined and matcha has been evenly mixed through. Cover and let sit in the refrigerator for at least 2 hours.

When ready to eat, divide the chia seed pudding into two small bowls and top with fruit and almonds.

Enjoy!

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Pad See Ew

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Hey ya’ll! This is what I made with whatever I had in the fridge. I had leftover flat rice noodles from when I made pad kee mao and didn’t want to waste the noodles. I happened to have a block of firm tofu and some Chinese broccoli in the fridge and wah-lah, a delicious heaping bowl of pad see ew.

Pad see ew is one of my favorite Thai noodle dishes. It’s simple with minimal ingredients, but still flavorful at the same time. It’s a popular street food in Thailand and is great for a quick meal.

Hope you enjoy.

Pad See Ew
2 large servings

Sauce:
2 Tbsp. water
1 Tbsp. fish sauce
1 Tbsp. oyster sauce
1 heaping Tbsp. of granulated sugar
2 Tbsp. less sodium soy sauce

For the Noodles:
Canola oil
2 cloves garlic, minced
1 block firm tofu, medium diced
10 oz. fresh flat rice noodles
7 stems of Chinese broccoli (gai lan, cut into 2 inch pieces)
2 eggs, scrambled

Dry tofu out by placing the entire block of tofu in between two paper towels then setting something heavy on top, such as a plate. Let the towels soak in the excess liquid from the tofu for about 10 minutes. Then medium dice the tofu to bite sized pieces. Set aside.

In a small boil, combine sauce ingredients. Stir until the sugar has dissolved and set aside.

In a large heavy skillet or wok, heat about 3 Tbsp of oil over medium high heat. When the oil is hot, add the tofu and let each side brown. Transfer the tofu from the pan to a bowl and set aside.

Add 2 Tbsp. of oil into the pan and add the Chinese broccoli and garlic. Stir-fry for about two minutes and until the broccoli becomes a bright green. Add the flat rice noodles, tofu, and the entire mixture of sauce.

Let the tofu and noodles absorb some of the sauce and continuously stir for about 3 minutes.

Push the noodles to the side of the pan to create a hole in the middle. Pour the beaten eggs into the hole and stir until the eggs are cooked through. Mix the noodles into the cooked eggs.

Serve immediately.

Matcha White Chocolate Rice Crispies – MATCHA GIVEAWAY

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Are you as much of a matcha lover as I am?! Well, you’ve come to the right place! These matcha white chocolate rice crispies aren’t for the matcha noobs (no offense). Purposefully, a good amount of matcha powder is used and the bitterness of the matcha is balanced with the sweet white chocolate chips and a creaminess factor comes from both the matcha and white chocolate chips mixed with the marshmallow.

Now let’s talk about this matcha giveaway that’s happening. Motion Matcha is hosting this FABULOUS giveaway where you get ONE YEARS worth of matcha. That’s a matcha lovers dream come true. That’s kind of why you’re here right? So.. while you’re munching on these addicting matcha white chocolate rice crispies, go and enter this giveaway!

Before starting, make sure you have ALL ingredients handy as this will all come together in the blink of an eye. You’ll have to move quickly because you want to add everything as soon as the marshmallows melt. I’ve found that the less time you have the marshmallows over heat, the softer the marshmallows stay. Crunchy rice crispies that feel like you’ll crack a tooth while taking a bite is never pleasant.

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Matcha White Chocolate Rice Crispies
Servings: 9 large squares

1/2 C. (1 stick) of unsalted butter
1-10 oz. bag of marshmallows
2 Tbsp. matcha powder
1/2 C. white chocolate chips (I used ghiradelli)
5 C. rice crispy cereal

Things you’ll need:
One large pot
Parchment paper
8″x8″ pan
Wooden spoon or any large spoon

1. Line a 8″x8″ pan with parchment paper. Set aside.

2. In a large pot, melt the butter. Keep the butter over medium heat constantly stirring until the butter starts to smell nutty and turns into a caramel color. This is now browned butter (YUM).

3. Immediately add the marshmallows into the browned butter and constantly stir until all of the marshmallows have melted.

4. Turn off the stove and quickly add the matcha powder and stir incorporating the matcha powder with the marshmallow. At this stage, your pot of marshmallows should be ninja turtle green.

5. Pour in the white chocolate chips and rice crispy cereal into the pot. Using a wooden spoon, stir everything together until all the cereal is coated with the marshmallow mixture. Some of the white chocolate chips will have melted, but this is totally fine and you actually want that.

6. Pour everything into your lined baking pan and quickly push the mixture evenly into the pan (don’t forget the corners) so that the top is flat.

7. Let rest for at least 30 minutes before cutting into squares.

These can be stored in a sealed tight container for up to three (3) days.

Chicken Adobo

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Have I mentioned how much I love chicken? I can pull a Bubba from Forest Gump if you were to ask me what my favorite chicken dish is… chicken nuggets, chicken stir-fry, orange chicken, chicken adobo, chicken ice cream.. Ok, I’ve gone too far. And I think I’ve just about told you my age by referencing the movie Forest Gump. Nevermind that. What’s most important is this chicken adobo.

I’ve had many chicken adobos in my lifetime and quickly found out how simple it is to make. I can count the number of ingredients it takes on one hand, if my hand had 6 fingers. All that’s needed is vinegar, soy sauce, garlic, bay leaves, peppercorn, and chicken. Now, chicken adobo is slightly sweet and tangy and 100% of the time, the end result is some tender ass chicken. It’s basically chicken that’s been stewed/braised in all of those ingredients listed and in it’s own tasty juices until the chicken is cooked through. Authentic chicken adobo is made with cane vinegar (the brand I’ve seen is Datu Puti) versus white distilled vinegar, but if you don’t have cane vinegar at home, white distilled vinegar is perfectly fine. It’ll just be a little tangier. Chicken adobo is one of those dishes you play with to suit your taste.

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So…not that this recipe is spot on authentic, but I add one ingredient that totally throws the authenticity of this recipe right into the dumpster. ONIONS! Guys… in my household, we LOVE cooked onions that have absorbed all of the flavors the party in the pot can offer. The sweetness from the onions also replaces the sugar a lot of recipes ask for. Trust me, my fellow chicken connoisseurs. Tender braised chicken and onions packed with flavor on top of rice is the fricking best. I must say no more.

 

Chicken Adobo
Servings: 6

2 Tbsp. oil of your choice
12 chicken drumsticks
1 C. light soy sauce
4 cloves of garlic, crushed
4 small bay leaves
1 Tbsp. black peppercorns
1 medium sized onion sliced
3/4 C. vinegar

1. In a large heavy duty pan, heat oil of medium high heat.
2. When the oil is heated, brown the chicken drumsticks flipping them every few minutes until all sides are browned.
3. While the chicken is browning, add the soy sauce, garlic, bay leaves, and black peppercorns in a medium bowl and mix together.
4. When the chicken drumsticks are browned, sprinkle the slices onions inbetween the chicken pieces and let them find their way to the bottom of the pan. Let the onions cook down in the chicken fat and cook until their translucent.
5. Pour the sauce into the pan making sure every piece of chicken is sitting in the sauce.
6. Next, pour the vinegar over everything. MOST IMPORTANT STEP: DON’T mix or stir the chicken in the sauce. After pouring the vinegar in, let the sauce come up to a boil before mixing the contents of the pan. If you mix the sauce it comes to a boil, the dish comes out more sour.
7. Simmer for 30-45 minutes until chicken is cooked and tender.
8. Enjoy over rice.

Kalbi (Korean Shortribs)

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It’s officially Fall in San Francisco and it’s time to brush the dust off of the Winter coats. Before I shift full swing into the cold weather comfort foods, I figured why not do some BBQ’ing one last time! Actually, I’d still take the grill out for these ribs even if it were snowing.

Mr. V and I were going over to a friend’s place for dinner and didn’t want to go empty handed. I didn’t have much time to spend in the kitchen so something made beforehand and cooked quickly was in demand. I marinated the ribs two nights beforehand to make sure the ribs had maximum flavor and Mr. V helped with the grilling the day of. They came out flavorful, juicy, and finger licking delicious. I sorta wished we made more so that there were more leftovers!

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Kalbi
Adapted heavily from Rasamalaysia
Servings: 6-8

MARINADE:
1 small Asian pear
1 small yellow onion
1 C. Light soy sauce
1 C. Citrus soda
1/2 inch piece of ginger
1/4 C. Sesame oil
4 cloves garlic
3 Tbsp. Chili flakes

MEAT:
5 lbs short ribs (cut perpendicularly to the bones)
Water

Optional:
Sesame seeds
Green onions, sliced

1. Put all MARINADE ingredients into a food processor and blend until there are no chunks from the pear or onion.

2. In a large bowl, cover ribs with water and let sit for a few minutes. Drain the water out. This removes the impurities from the meat.

3. In a large ziplock bag or large dish, lay the ribs flat and pour in the marinade, making sure every rib gets covered. Let the meat marinate in the refrigerator for at least 6 hours.

4. Heat a heavy pan over high heat or prepare your BBQ grill. Cook the ribs until the surface gets charred. Flip and cook for another 3-4 minutes.

5. Set on a plate and sprinkle with green onions and sesame seeds.

Serve immediately. Provide lots of napkins. Enjoy!!

Char Siu Flavored Chicken

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For all of my Chinese brothers and sisters out there, you know we consume a whole bunch of char siu (Chinese BBQ pork). It’s one of our staples as a side dish in our household whenever the family gets together and at every celebration, my grandma insists on buying a large chunk of char siu and slicing it up into thin pieces for “the kids”. It’s a food that has become very nostalgic to me, but as I became older, pork was one of the food items I tried to eat less of (yes, including bacon!). Chicken is my most preferred meat, but Chinese BBQ pork is probably my most favorite flavored meat so when I saw this recipe, I KNEW I had to give it a try. What pushed me even harder to make this recipe was that every single ingredient was already in my kitchen. Making something new without running to the grocery store is extremely rare for me!

I’m not a big fan of drumsticks so I opted for chicken thighs and they came out extremely moist and flavorful. Although this doesn’t look anything like char siu, the marinade comes pretty close.

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Char Siu Flavored Chicken
Adapted from Chopstick Chronicles
Serves 2-4

4 chicken thighs, skin and bone in, poked with a fork
1 small yellow onion, small diced
1 large clove garlic, minced
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
4 Tbsp. sugar
1/2 Tbsp. curry powder
1 Tbsp. sesame oil

Optional:
1 green onion, sliced

1. Puncture the skin of the chicken thighs a few times with a fork to allow the marinade to reach the meat and place into a large ziplock bag.

2. Add the rest of the ingredients into the bag and move/shake the meat around to thoroughly mix all of the ingredients together. Make sure all parts of the meat are covered.

3. Put into the refrigerator and marinate for at least 8 hours. I marinated the chicken for 24 hours.

4. When you’re ready to cook the chicken, preheat the oven to 425 F.

5. Place chicken thighs flat onto a baking dish and add about half a cup of the marinade into the dish.

6. Bake for about 25 minutes or until the chicken juice runs clear when cut with a knife.

7. Optional: If you want the skin to crisp up a little and have a darker color, broil for about 10 minutes.

8. Top with green onions.

Mini Hazelnut Blueberry Tarts

I have a couple of handful of friendships that are almost as old as I am. I trust them with almost everything and know I can count on them at any hour of the day even if it’s waking them up to ask a stupid question at two in the morning. I feel exactly the same way about this recipe. There’s hundreds of pages in my recipe book, but when it comes to baking a dessert for a party, I know this one won’t let me down. A friend has asked me to make her dessert table at her wedding and this recipe definitely made the cut.

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This recipe is originally Dorie Greenspan’s French Pear Tart and has been posted on here before, but I’ve made this tart in so many variations, with them all being delicious outcomes, that I might as well share this one with you too. Almonds were replaced with hazelnuts and the poached pears were replaced with blueberries.

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You can find Dorie’s recipe here.

Follow Dorie’s recipe with the exception of using 3/4 C. of ground hazelnuts and 1 lb. of fresh blueberries.

Don’t forget to make that powdered sugar RAAAAAAINNN!!

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Makes 13 cupcake sized tarts.
Pan used was this Wilton’s Mini Tart Pan.