Spinach Noodle

INGREDIENTS

• 400g flour
  
• spinach
  
• 4g salt

DIRECTIONS

1. Clean spinach than put them into blender and puree.(No water added, make 150g)
2. mix flour, spinach puree and salt into a very loose dough.
3. Put them into a Ziploc bag and press into a block. Set aside for 30 mins.
4. Cut dough into 1/2 inch slices and press into the KitchenAid roller.
5. Fold in half and press into the roller again. (repeat until the sheet come out smooth)
6. Increase roller setting to 2,3,4.. (I like ticker noodles, so I stop at 4).
7. Hang the sheet over the drying rack, repeat and make more noodles sheet.
8. Feeding noodles sheet into cutter.
9. Cook noodles in boiling water, then top with your favor sauce.
10. Enjoy the fresh make noodle! They keep well in the refrigerate for more than a week.

Sesame pan cake

INGREDIENTS

For dough

• 2-1/2 cup flour
  
• 1 cup water
  
• 1 tea yeast
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon oil

For stuffing

• 1 cup chipped cilantro or scallion
• 1 cup diced 5 spice tofu

For outside

• some oil
  
• some water
  
• sesame seeds
  

DIRECTIONS

1. Put flour, sugar, salt, yeast, oil into a bowl and gradually work in the water, mixing well until a soft dough forms. (You may not need all of the water, mix until the dough not stick to your hand.)
2. Cover the bowl with a damp tea towel and put in a warm place to rise for 30 mins. (skip this if you don't have enough time)
3. In a bowl, mix together the cilantro and tofu. Season with a pinch of salt.
4. Take out the dough and roll out thinly on a oiled 12"plate. Use your hand to spare the dough out to the edge of your plate. Keep the center a little ticker. (remember to oil the plate nicely, you don't want the cake to get stock!)
5. Put your stuffing in the center or the roll out dough.
6. Pull on the side and pinch them together to form a Dom. Push down the center to shape the cake.
7. Brush the cake with water than sprinkle sesame seed all over included the side. Do this on both side of the cake.
8. Heat 1/2 teaspoon vegetable oil in an pan over medium-low heat until hot but not smoking.
9. Put cake in to the pan. Cover and cook the cake until underside is golden, about 8-10 minutes. Turn cake over, cover and cook for another 8-10 mins until the cakes are golden-brown and crisp.
10. Enjoy!

* Switch red bean paste to make a sweet pan cake.

Shannon's Black Rice

Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

INGREDIENTS

• 1 cup black rice, sock over night
  
• 1/2 cup chop onion
  
• 1/2 cup mushroom
• 1/2 cup bell papper
• 1/2 cup zucchini
• 1 TS Coconut oil
• 1 TS vegetarian oyster sauce
  
• 1 cup water
  
• 1 ts cilantro
• salt and pepper to taste

DIRECTIONS

1. Heat cocount oil in a pot over medium heat.
2. Put rice in the pot and stir for 1 min.
   
3. Add water into the pot, make 4 hole in the pot than cover and steam for 20-25 mins until the rice is done.
4. Add all the vagatable into the pot and stir to mix well.
   
5. Season with oyster sauce, salt, pepper, top with cilantro. Enjoy!

Fredricks' Zucchini Chimichangas

My friend Teralyn share this recipes with me. We went camping together and she make this yummy chimichangas and it is a bit hit! Thank you Teralyn!

INGREDIENTS

• Salad oil
• 4 meduium size zucchini, chopped or diced
• 1 can (4 oz.) diced green chilies
• 1/2 cup chopped onion
• 1-1/2 tsp. ea. dry basil and dry oregano leaves
• 1 tsp. ground cumin
• 1-1/2 cups shredded jack cheese
• 8 flour tortillas, 8" size, room temp.
• sour cream
• purchased salsa or homemade

DIRECTIONS

1. In a large frying pan over med. heat, combine oil, zucchini, chilies, onion, basil, oregano & cumin; stir until zucchini is tender to bite.
2. Off heat stir in cheese.
3. In a 2" wide strip down center of each tortilla, mount 1/8 zucchini mixture, leaving 1-1/2" of tortilla bare on each end. Fold ends of tortilla over filling; roll to enclose.
4. In clean frying pan heat 1/4" oil and fry tortilla packets (3 or 4 at a time) until golden on both sides.
5. Drain on paper towels.
6. Serve with sour cream and salsa. Yum-O!