Chinese-style Pancakes with Eggs & Chives

Chinese-style Pancakes with Eggs & Chives is a traditional dish made from dough instead of batter pancakes that are generally served in other countries.

Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)

 

2 cups all-purpose flour

1 tsp baking soda

½ – ¾ cup water plus more for soaking noodles

8 ounces angel hair rice noodle

3 cups chopped fresh chives** (5 oz)

1” ginger knob

3 eggs

5 tbsp vegetable oil, divided

3 tbsp soy sauce

3 tbsp olive oil

1 tbsp oyster sauce

1 tbsp white pepper or to taste

1 tbsp sesame oil

Salt to taste

 

Measure flour and baking soda into a medium mixing bowl.  Slowly add water until it forms a soft dough.  Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.*  Allow to rest for 20 minutes.

Cover rice noodles with hot water and allow them to soak for 20 minutes.

Finely chop chives and ginger, set aside.  Beat eggs well in a small bowl.

Heat 3 tbsp vegetable oil in a saute pan or wok.  Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.

Remove from the pan and allow it to cool slightly.  Chop the eggs into small pieces and add to the chive and ginger mix.  Cut the rice noodles into ½” pieces and add to the mixture.

Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture.  Stir to combine.

Divide dough into 6 portions and roll into balls.  Dust surface of counter with a small amount of flour and roll each ball into a 7” circle.  Place an equal amount of the filling mixture into the center of each circle.  Fold over and press the edges to seal.

Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan.  Cook pancakes in batches, flipping several times until both sides are golden brown.

Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.

*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake.  Only use flour if the mixture is too wet to form a soft dough.

** I substituted green onions in this recipe

6 servings, 470 calories per serving

Hack:   Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!

Hack:  Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and frozen for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Buffalo Pork Chops

These spicy buffalo pork chops are easy to put together and cook up quickly. Have dinner on the table in less than 15 minutes!

Buffalo Pork Chops
Buffalo Pork Chops

Buffalo Pork Chops

 

¼ cup blue cheese dressing

2 tbsp hot sauce

1 tbsp olive oil

2 boneless pork chops, about 6 oz each

¼ cup finely chopped celery

2 slices swiss cheese

 

Mix together blue cheese dressing and hot sauce.  Set aside.

Allow pork chops to rest a room temperature for 30 minutes prior to cooking.  Dry with paper towels.  Sprinkle with salt and pepper, if desired.

Heat olive oil over medium heat.  Add pork chops and cook for 3 minutes and flip.  Cook for an additional 3-4 minutes or until the internal temperature is 145℉.  Remove from the pan.

Add celery to the pan and saute for 3 minutes.  Move celery to the side and return chops.  Cover each chop with equal amounts of celery.  Divide blue cheese dressing mixture evenly over pork chops.  Cover each chop with one slice of swiss cheese.

Cover pan with a lid, remove from heat and allow to rest for 3 minutes or until cheese is melted.

Serve immediately.

Recommended side dish:  Easy Vegetable Rice

 

2 servings, 550 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Dehydrated vegetables can be used in this recipe.

 

Pumpkin Oatmeal Dog Treats

Today, Khloe Rose and her friends bake up some pumpkin oatmeal dog treats. They’re fun to make and dog-approved! If you enjoy this video, please like and subscribe.

Pumpkin Oatmeal Dog Treats

 

3 cups rolled oats

1 cup flour

3 eggs

1 can pumpkin (15 oz)

1 tbsp olive oil

1 can cooked chicken (12.5 oz) or 1½ cooked leftover chicken

 

Preheat oven to 350℉.

Mix together rolled oats and flour.  Add eggs, pumpkin and olive oil.  Blend until well incorporated.

Break or shred chicken into small pieces and add to the dog treat mixture.  Blend well, using hands if necessary.

Coat three silicone Three Little Pigs mold with cooking spray and place on a baking sheet.  Fill each mold with the dog treat mixture, pressing firmly into the mold.

Bake for 18 – 20 minutes or until dry and cook through.

 

Yield:  36 dog treats

Hack:  To see more videos from Khloe Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Chicken Guacamole Wrap

This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!

Chicken Guacamole Wrap
Chicken Guacamole Wrap

Chicken Guacamole Wrap

 

1-2 boneless skinless chicken breast (¾ lb total)

4 cups water (or enough to cover)

1 sprig fresh rosemary (½ tsp dried)

½ tsp salt

½ black pepper

1 bay leaf

1 clove garlic, minced (1 tsp)

2 slices fresh onion

1 tbsp lemon juice

Easy Guacamole Dip

1 large fresh tomato, sliced

1 cup baby spinach

4 large whole wheat wraps

 

Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.

Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).

Remove chicken from water and allow it to cool.*  Cut it into thin slices.

Lay out a wrap on a flat surface.  Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling.  Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.

Roll the wrap to form the sandwich (see hack below) and serve immediately.  Store any leftovers in the fridge and assemble wraps as needed.

*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.

4 servings, 380 calories per serving

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Hack:  You can use leftover chicken in this recipe!

Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.

Hack:  Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Hack: Check out the salad bar for small amounts of this ingredient list

Hack: Place waxed paper or parchment paper between wraps, seal in a freezer bag and store in the freezer for up to 2 months.

 

Basic French Onion Soup

 

Basic French Onion Soup
Basic French Onion Soup

Basic French Onion Soup

 

½ cup butter (1 stick)

4 large sweet onions

2 garlic cloves, minced (2 tsp)

2 bay leaves

2 fresh thyme sprigs or 1 tsp dried, ground thyme

1 cup red wine

¼ cup flour

4 cups beef stock

4 cups chicken stock

Salt to taste

Pepper to taste

Easy Homemade Croutons

8 oz Gruyere, grated

 

Melt butter in a large pot over medium heat.  Add onions, garlic, bay leaves and thyme sprigs.  Cook on medium-low heat until onions are caramelized, about 90 minutes.

Add wine and simmer until it for 10 minutes.

Remove bay leaves and thyme sprigs.  Stir flour into onions, turn heat to low and cook for 10 minutes, stirring frequently.

Add beef and chicken broth, turn heat to medium and bring to a simmer.  Simmer for 10 minutes, add salt and pepper to taste.*

Ladle soup into heat-proof bowls.  Top with croutons and Gruyere.  Place bowls under the broiler until the cheese is melted and serve immediately.

*At this point, the soup can be stored in the refrigerator for up to 5 days until ready to use.   Alternatively, it can be cooled and frozen in serving-sized containers for up to 3 months.

 

6 servings, 427 calories per serving

 

Asian Dumpling Wrappers

Asian Dumpling Wrappers
(Courtesy: Yuhong Sun)

 

3 cups flour

1 cup water

 

Measure flour into a large mixing bowl.  Add water, a little at a time, mixing continuously, until it forms a dough and no flour is left in the bottom of the bowl.

Knead dough 300 times, patting with water occasionally if it begins to feel dry.  Cover and allow the dough to rest for 20 minutes.

Divide dough in half and roll each piece into 1” ropes.  Slice each rope into 30 pieces and shape into flat circles.

Thin each circle by rolling with a pin from the outside edge toward the center, turning the circle in 45° increments with your other hand, using a lightly floured surface if necessary, until it measures 4”-5” across.  This makes the wrapper thinner at the edges than in the middle, making it easier to neatly crimp the edges of the filled dumpling. It will also make the center of the wrapper stronger so it won’t leak during cooking.

Alternatively, you can roll the entire dough thinly (again using a lightly floured surface) and cut with a 5” round cutter.

Fill each wrapper with 1 tablespoon of Chinese dumpling filling. Wet the edge of the dumpling wrapper and press to close, making the entire edge is tightly sealed.**  For more in-depth instruction on rolling and pleating dumplings, check out this video!

Fill a large pot with water and bring to a very gentle simmer.  Add about 20 dumplings, making sure they are not crowded.  Each time the water begins to boil more rapidly, add cold water to bring it back to a gentle simmer.

When dumplings float to the top, they’re done, 3-4 minutes.

If preferred, dumplings can be cooked in the air fryer for 6 minutes.

**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!

 

60 dumpling wrappers, 25 calories per wrapper

Hack:  These wrappers can be used to make Wonton Soup or cut in 8” squares to make Vegetable Spring Rolls!

Hack:  A pasta roller can be used on the 6 or 7 setting to produce sheets of dough to cut for wrappers.

Hack:  For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!

 

 

15 Best Ways To Cook Corn On The Cob

15 Best Ways To Cook Corn On The Cob
15 Best Ways To Cook Corn On The Cob

Corn on the cob is a classic summer food and close to many hearts.  I like to pick mine up at a local farmstand so I know it’s as fresh as possible.

But what’s the best way to cook it?  If you talk to 10 people, you’ll probably get 10 different answers but I’m here to tell you there’s more than one way to get it done and they all work great!  No matter where you are or what cooking facilities you have available, there’s a way to cook your corn.

Here, for your cooking pleasure, is my list of the 15 best ways to cook corn on the cob.  You’re welcome.

Perfect Boiled Sweet Corn

Perfect Boiled Sweet Corn
Perfect Boiled Sweet Corn

Put water in a large pan (enough to cover the corn).  Add 1-2 tsp sugar and put it on the stovetop on high heat.

Remove husk and silk from the ears of corn.  Trim or cut in half if needed to fit into the pan.

When the water comes to a boil, add corn on the cob.  Cover and boil for 2 minutes.  Turn off heat and let rest for 8-10 minutes, depending on taste.  Remove with tongs and serve immediately.

Variation:  Add one cup of milk, 1 stick of butter, 2 tbsp honey and 2 sliced jalapenos to the water before adding corn.

Roasted Corn in the Oven

Roasted Corn in the Oven
Roasted Corn in the Oven

Easy baked corn on the cob
Preheat oven to 400℉.  Place cobs, hucks and silk intact, on the oven rack and cook for 30 minutes.  Remove from the oven with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Preheat oven to 350℉.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and bake for 40 minutes, turning halfway through cooking.  Remove from the oven.  If desired, expose the top of the corn and broil on high for 3-4 minutes or until browned.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  •  Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp feta cheese

Roasting Corn on the Grill

Roasting Corn on the Grill
Roasting Corn on the Grill

Easy grilled corn on the cob

Heat the grill to high.  Trim exposed silk from the end of the corn and place directly on the grill.  Cook for 20 minutes, turning frequently.  Remove from the grill with tongs and allow to rest for 10 minutes.  Peel off husk and silk to serve.

Garlic butter corn on the cob
For each cob:
1 tbsp butter, room temperature
¼ tsp garlic minced
Pinch of salt and pepper

Heat the grill to high.  In a small bowl, mix butter, garlic, salt and pepper.  Remove husks and silk from corn.  Spread butter mixture over kernels, wrap individually in aluminum foil and grill for 30 minutes, turning frequently.  Remove from the grill and serve.

Variations:

  • Add ¼ tsp ground cumin, ¼ tsp cayenne pepper. ¼ tsp cilantro and ¼ tsp lime juice to butter mixture.
  • Add ¼ tsp brown sugar and ¼ tsp smoked paprika to the butter mixture
  • Add ¾ tsp hot sauce and 1 tsp Cotija or feta cheese to the butter mixture

Corn on the Cob: Cool Gadgets Edition

Corn on the Cob: Cool Gadgets Edition
Corn on the Cob: Cool Gadgets Edition

In the Microwave
Place ears of unhusked corn in a single layer in the microwave.  Cook on high for 3 minutes and check to see if it’s cooked sufficiently.  Continue cooking at 1-minute intervals until done.  Remove from the microwave using tongs and allow to rest for 5 minutes.  Remove husk and silk to serve.

In the Air Fryer
Preheat air fryer to 380℉.  Remove husks and silk from corn. Coat ears with cooking spray, sprinkle it with salt and pepper and place in the air fryer, cutting in half if needed to fit.  Cook for 12-16 minutes, flipping once.

In the Instant Pot
Remove husks and silk from corn, if desired.  Trim ears to fit in the pot, if necessary.  Pour 1 cup cold water in the Instant Pot. Place a trivet in the pot, then place the ear of corn on the cob on the trivet.

With the venting knob in the venting position, close the lid, then turn the venting knob to the sealing position. Cook at high pressure for 2 minutes (3 minutes for unshucked corn), then immediately quick release. Open the lid carefully.  Serve immediately.

Just One More Thing

Street Corn
Street Corn

Just one more thing. Not a cooking method but a classic recipe that begs to be served at your summer barbecue:  Street Corn.

For one ear of corn:
Combine 2 tbsp Cotija or feta cheese, 1 tbsp mayonnaise, 1 tbsp sour cream (or Mexican crema), 1 tsp dried cilantro, ⅛ chile powder, and 1 clove garlic, minced (1 tsp).  Set aside.

Cook corn using one of the methods above.  Grilling or air fryer is recommended to achieve the classic charing that street corn is known for, although corn cooked using another method can be put under the broiler for 3-4 minutes to achieve the desired effect.

Coat hot corn with cheese mixture and serve with additional chile powder and lime wedges.

Hack:  To quickly soften cold butter, place the desired amount in a microwave-safe container.  Microwave at 30% power for 10 seconds intervals until softened.

Hack: To effortlessly remove husk and silk from cooked corn, place the ear on a flat surface.  Hold firmly, using a towel or pot holder to keep from burning your hands.  Cut off the bottom (stem end) of the corn about one row of corn in from the stem and slid off the husk and silk.

Hack: When the corn on the cob is fully cooked the yellow color of the corn is more intense. The kernels are plumper and more tender. You can test it by pricking a kernel with the tip of a sharp knife.  If it’s done, liquid will drip from the kernel.

I hope you’ve found this information to be useful and keep in mind they’ll all work whether you’re making a single cob or cooking for a crowd.

And, ok, I will ask.  What’s your favorite way to cook corn?

All my best,

Cynthia
cynthia@cynthiaeats.com

Homemade Black Bean Tortilla Chips

Homemade Black Bean Tortilla Chips are healthy and easy to make. They’re a great change from ordinary chips made from corn or potatoes!

Homemade Black Bean Tortilla Chips

 

1 cup dried black beans

1 tbsp sesame oil

1 tbsp olive oil

¾ cup water

½ tsp salt

 

Preheat oven to 375℉.

Add dried beans to a blender or food processor.  Pulse on low speed checking it regularly and scraping down sides as needed until it turns into a finely-ground gray flour.  This is going to take a while so be patient! *

In a large mixing bowl, combine black bean flour and salt.  Add oil and water.  Stir to integrate.

Drop by tablespoonfuls onto a parchment-lined baking sheet.  Using a fork, spread thinly, making sure to not leave any holes in the batter.

Bake for 7 minutes and remove them from the oven.  Flip chips over and bake for 11-14 minutes, until dry and crisp. Remove from the oven and allow them to cool.

*The more finely ground the beans are, the smoother the texture of the chip.  For an even smoother texture, sift the flour through a mesh colander.

 

6 servings, 153 calories per serving

Hack:  Serve these chips with easy guacamole dip or pico de gallo!

Hack:  Substitute any red or white dried beans for the black beans.

Hack: Order the Pampered Chef Batter Mixer and Dispenser used in this video here!

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Simple Homemade Banana Bread

 

Simple Homemade Banana Bread

 

4 ripe bananas

⅓ cup milk

3 tbsp butter, melted

1 egg

1 tsp vanilla

½ cup granulated sugar

½ cup brown sugar

2½ cups flour

3½ tsp baking powder

1 tsp salt

 

Preheat the oven to 350℉.

Grease bottom only of a loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.

Peel bananas and place in a blender cup.  Add milk, butter, egg and vanilla.  Blend until smooth.  Add sugars and blend again until smooth.

Whisk together flour, baking powder and salt.  Add banana mixture and mix with a hand or stand mixer until well blended.

Pour mixture into loaf pan(s) and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 55 – 65 minutes (55 – 60 minutes for 8” loaves).

Cool for 5 minutes.  Loosen sides of the bread from the pan and turn onto a cooling rack.

Allow to cool completely before slicing.

 

8 servings, 475 calories per serving

Hack:  Tightly wrap leftovers and store them in the refrigerator for up to 5 days or freeze for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

Flourless Oatmeal Bars

These gluten-free flourless oatmeal bars are made with chickpeas instead of flour! Chickpeas are low in fat, high in fiber and rich in antioxidants.

Flourless Oatmeal Bars
(Published by Pampered Chef)

 

1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed

2   eggs

½ cup (125 mL) reduced-fat creamy peanut butter

1 tsp (5 mL) vanilla extract

⅔ cup (150 mL) white chocolate morsels, divided

½ cup (125 mL) quick-cooking oats

⅓ cup (75 mL) dried cranberries

⅓ cup (75 mL) packed brown sugar

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

 

Preheat the oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended.

Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.

Using a Small Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.

Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).

Move the pan from the oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.

12  servings

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g

Cook’s Tips:
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Hack: Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.