wat daan gai choy ( stir fried mustard greens with slippery egg)

https://www.malaysianchinesekitchen.com/wat-tan-gai-choy-stir-fry-mustard-greens-in-silky-egg-sauce/

https://www.youtube.com/watch?v=li6EjVWTqbc

INGREDIENTS

• 1½ lbs Chinese mustard greens (675g)
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 3 oz lump crab meat or imitation crab meat (85g)
• 1 tbsp soy sauce
• 2 tsp corn starch mix with ½ tsp salt and ½ cup (120ml) water
• 1 large egg (lightly beaten)
• 1 tsp sesame oil

INSTRUCTIONS

• Wash and drain Chinese mustard greens thoroughly. Trim ½ inch off the end of the stalks. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
• Bring a large pot of water to boil. Scald stems for about a minute. Remove and drain with a metal strainer. Scald the leaves for a shorter period of time. Remove and drain as soon as they turn a bright green color. Press out as much water as possible from the vegetables.
• Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Add imitation crab meat and fry for 1 to 2 minutes.
• Now, add the scalded mustard greens and soy sauce. Stir fry for another 1 to 2 minutes.
• Pour in cornstarch mixture followed by lightly beaten egg. Stir for another 1 to 2 minutes. Corn starch mixture and egg will thicken. If it appears to be too dry, add just a little bit of water. Stir to combine. Turn off heat.
• Drizzle sesame oil over vegetables. Remove and serve immediately.

Brownies from scratch

https://gimmedelicious.com/easy-one-bowl-fudgy-cocoa-brownies/

As advertised, easy one bowl brownies.  Actually melted butter, cocoa and sugar and then mixed everything in the pot used to melt the butter... before transferring to baking pan

Ingredients

• 1/2 cup melted butter or 1 stick
• 1/2 cup unsweetened cocoa
• 1 cup sugar see note
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 tsp salt leave out if using salted butter

Instructions

• Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
• In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
• Add eggs one at a time then vanilla and stir until well combined.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
• Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set.  Be careful not to over-bake!
• Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

Bagels

https://www.skinnytaste.com/easy-bagel-recipe/

A little bready, not very chewy.  but pretty good.  We topped with Everything Bagel as well as Honey Sesame Cashew - left over from the Trader Joes snack.

Easy Bagel Recipe

PREP TIME:5 mins

COOK TIME:25 mins

REST TIME:15 mins

TOTAL TIME:30 mins

COURSE: Breakfast, Brunch

CUISINE: American

This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!  No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Ingredients

• 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
• 2 teaspoons baking powder (make sure it's not expired or it won't rise)
• 3/4 teaspoon kosher salt (use less if using table salt)
• 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
• 1 egg white (beaten (whole egg works fine too))
• optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Save

Instructions

Oven Method:

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
• Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
• Top with egg wash and sprinkle both sides with seasoning of your choice.
• Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Notes

*To make them gluten-free I tested them with Bob's Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.

**Toppings may add calories and points.

Adapted from Bella Gets Waisted

Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5g

Blue Smart Points: 3

 

Green Smart Points: 4

 

Purple Smart Points: 3

 

Points +: 4

Snow fungus soup

Snow fungus soup

based loosely on the following 2 recipes
https://www.sharefood.sg/2018/10/23/snow-fungus-chicken-soup/
https://www.ahappymomslife.com/recipe/snow-fungus-soup/

1.  First I cleaned the snow fungus -I boiled some water and placed it in the hot water to rehydrate.  After it rehydrated, I cut away the stem and cut the rest into small pieces.

Here's a tip on removing the steam of the snow fungus after soaking it in hot water

Here are some tips to prepare the snow fungus before cooking. Soak the snow fungus in hot water till it softens. Remove the steam on the underside of the snow fungus as it remains firm even after soaking. Cut into smaller pieces and set aside for cooking

2. I cooked the soup base. I had turkey stock on hand.  I also added some rehydrated and sliced shitake mushrooms and a few small slices of ginger

3. I boiled those ingredients - soup stock, snow fungus, ginger and mushrooms together.  I seasoned to taste with white pepper and salt