My house was actually out of soy milk (or really, any type of milk), so we used up the rest of the fresh cream we had from making the Spiced Kabocha Shepherd’s Pie (waste not!). As far as desserts go, this is pretty darn healthy! :] This makes about 6 servings!
薑汁燉蛋 (Steamed Ginger Egg Custard)
-6 oz. fresh cream
~1.5 cups water
-5 eggs, yolks + whites separated
-1 2 in. piece of ginger, grated
1) Wash + peel the ginger. (I used a spoon to peel it. It works rather well.)
2) Separate egg whites into one bowl and egg yolks into another. Beat each of them lightly.
3) Grate the ginger and press the juice into the two bowls. Add cream + water (or milk, if you have that) into each.
4) Steam on high heat for 5 minutes, then on medium-low heat for 10 minutes.
*If you want it to have a super smooth, velvety texture, pour the mixture through a sieve first!
We made an excel spreadsheet to figure out mutual times where we could hang out with people (complete with notes and such on the people we have to hang out with separately to avoid unnecessary awkwardness and the like; oh, life).
We have so many billions of recipes planned out, we had to invite other people into this mess so that we don’t end up eating it all and turning into balloons.
I only call this a “mystery” because the recipe started out as pancakes and kinda devolved into a mess because we got overly enthusiastic about adding in veggies. (It’s probably because I don’t have anything that remotely resembles a spatula you’d use to flip pancakes, and I also didn’t have an actual pan to make pancakes in.) This definitely doesn’t taste bad, but since we were expecting zucchini pancakes, it left us kinda wanting something more. I think they’d be great on a baked sweet potato, or just as a savory oatmeal. This makes about 8 small-ish servings!
Zucchini Mystery Scramble
-1/4 cup quick oats
-1/2 cup fat free cottage cheese
-1/2 cup eggs
-1 cup spinach
-1/2 cup zucchini, shredded
-garlic salt, to taste
-cracked black pepper, to taste
1) Combine ingredients and mix well.
2) Melt a little coconut oil in a giant skillet and throw in all the ingredients. Stir occasionally and let cook for ~8 minutes (or until you know the eggs are done).
Merry Christmas (…or happy holidays), everyone! :]
Jun found this awesome youtube channel with the cutest recipes in the world and I’ve been finding and saving half a billion recipes from instagram. Between the two of us stockpiling, our shared Google doc called “FOODING MADNESS!!! <3” has been growing at an exponential rate for the past couple months in anticipation of my return. :O We met up the day after I first got home and made three things (+ also made plans to make about 19 other dishes; don’t judge us)!
I absolutely adore this recipe (adapted from here!) and definitely want to make it again sometime soon. :D It’s actually pretty healthy! :D! Just, y’know, not in the quantities that we eat it in. (We pretty much each ate 1/2 the pie in one sitting. Give or take a slice on each end so my family could try it. :O ) We didn’t have cookie cutters, so I cut out some pixelated hearts with a knife. :O
Spiced Kabocha Shepherd’s Pie
-1 lb. kabocha (Japanese squash)
-60 mL fresh cream
-1 egg yolk
-1/2 tsp cinnamon powder
-1 tsp honey
-1/2 tsp salt
-cracked black pepper
-1 lb. lean ground turkey
-1/2 onion, chopped
-5 cloves garlic, minced
-1/2 tsp nutmeg powder
-1/3 tsp salt
-1 egg white
-grated Parmesan cheese
1) Scoop out the seeds of the kabocha, wash and place on a microwavable dish. Cover with plastic wrap and microwave for 3 minutes.
2) Cut it into large chunks (make sure you can cut out the skin later on for cool shapes and stuffs!), cover with plastic wrap again and microwave for 5 minutes or until tender.
3) Scoop out kabocha flesh with a spoon. Mash using a fork while it’s hot. Cut out skin with a cookie cutter or knife into whatever shapes you’d like to use to decorate it the top.
4) Season the mashed kabocha with “A.”
5) Heat 1/2 tbsp EVOO in frying pan. Saute garlic until fragrant, then add onion and saute on low heat until softened.
6) Add ground turkey and cook until no longer pink. Season with “B.” Turn off heat and let cool completely. Add egg white + mix well.
7) Perheat oven to 430 F. Pour meat mixture into pie pan. Pour kabocha on top. Sprinkle with grated Parmesan cheese and arrange the cut-out-shapes made of kabocha skin on top.
8) Cook for ~20 minutes, or until the top is golden.
There’s something about getting snail mail and packages that just really makes my day. :D
Jun (better known as “Dingbat” or “Hubby” on my phone) sent me yams, an Asian pear and tea because I told him I’d been missing Asian markets. He also sent a couple cards and notes with a plethora of happy and colorful drawings along with it. (This is partially why I agreed to marry him 7 years ago. ;) I need to find a straight equivalent of him and he needs to find a dude equivalent of me. :O Til then, I shall be his beard (not that it’s actually necessary)!
I have the coolest friends ever. :]
I also mailed off all the packages I was supposed to send out today…and couldn’t stop myself from buying a bunch of stuff on Amazon. 5 full seasons of TV shows I adore + 2 of my favorite movies for a grand total of $34.47 was just too good to pass up. I’m also stressed out and retail-therapying because site selection is tonight.
I swear I’m not talking to no one. :O I just blanked out his (fb husband/best friend/former roommate) name, haha.
We have a lot of grand plans for winter break, which all basically revolve around making a bunch of food and eating it. (BROTEIN. YEAHHH.) I think we’ve watched one too many videos of BroScienceLife (check him out on youtube; he’s hilarious :), so we’ve kindasorta been pretending to be bros. It’s probably a bad thing, but we find it kinda hilarious. ._.
Plans thus far include cauliflower crust pizza, garlic mashed cauliflower, protein waffles/pancakes, pumpkin pie (using cottage cheese/pumpkin pie spice with oats on top), and about a billion more… We’ll see how many we actually get to. :O