Monday, November 16, 2015

Eggplant Omelet

These are made with Asian eggplants. You start by removing the skin by roasting or simply put them on your stove top. Turn the burner and grill the skin of the eggplant.

Flatten the eggplant after removing the skins. Try not to separate them too much. Dip in beaten egg with salt and black peppers.

Cook on a medium high pan with butter, olive oil, or coconut oil. Just like above.

With these recipe I added ground pork sauteed in garlic, onions, and tomatoes. I added them right after putting the eggplant on the fan. Then I poured a little bit more beaten eggs. You can refrigerate the left over. Just warm it up in the microwave or warm pan with butter. Make a sandwich like a vegetable burger, with hot cook rice or by itself. Add cheese or ketchup on top.

Monday, November 9, 2015

Homemade GoldFish

I found this recipe online two years ago of course, but cannot remember who to thank.

Mix flour, butter, salt, onion powder, & cheddar cheese. It will be very powdery. Your hands warmth should be able to make it stick together, like below.

Flatten a small piece. About 1/8 of an inch thick.

Start pressing with a fish cutter. I am using the smallest of three.

Sometimes when the dough is warm enough, they stay in place. All you have to do is slide a thin butter knife to pick them up.

Save the scraps. You can pressed them again together and flatten to make more fish.

One recipe can fill up two baking sheets.

Bake for 10 minutes in preheated 350 °F oven.

My children loves them warm.

Homemade Gold Fish

1 1/2 c. grated cheese
4 tbsp. butter soften
1/2 c. whole wheat flour
1/4 c. regular flour
1/8 tsp. onion powder
1/8 to 1/4 tsp. salt

Mix all the ingredients. Flatten the dough 1/8-inch thick. Cut with fish cutter. Bake for 10 minutes in preheated 350 °F oven.