Crispy Baked Parmesan Green Bean Fries

Need to add this here, perhaps get it a shot tonight, since it is quick and easy! YAY!

Crispy Baked Parmesan Green Bean Fries

Ingredients

1 (14 oz)
Bag of frozen whole green beans (or about 4 cups fresh)

1/4 cup
Parmesan cheese, grated

1/2 tsp
Garlic powder

1/4 tsp
Salt (or to taste)

1/8 tsp
Pepper (or to taste)

Instructions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

2. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends. 

3. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans. 

4. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice. 

Laksa nom nom

Laksa

Ingredients:

3 tablespoons oil
1/2 pack (120g) Malaysian instant curry paste (you can get it atAsianSupermarket365.com)
2 cups chicken stock (1 can)
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste

Other Ingredients

Yellow noodles
Vermicelli
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces

Instruction:

  1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
  2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
  3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
  4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
  5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
  6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
  7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
  8. Serve immediately.

Cinnamon Sugar Pull-Apart Bread

IMG_1056

Makes: one 9x5x3-inch loaf

Ingredients:

For the Dough:

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

*This is the original recipe I tested and use.  Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water.  As a fail-safe, feel free to activate your yeast first.  To activate yeast, whisk yeast into 3 tablespoons of warm water.  The water should be between 105 and 115 degrees F.  Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.  Your yeast is ready to go!  If the mixture does not foam and froth, toss the yeast and try again with another package of yeast.  Add the activated yeast when you combine the wet and dry ingredients.

Cinnamon Bread Collage

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

Cinnamon Bread Collage

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

10 lessons for the day!

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1. Follow Your Curiosity
“I have no special talent. I am only passionately curious.”

2. Perseverance is Priceless
“It’s not that I’m so smart; it’s just that I stay with problems longer.”

3. Focus on the Present
“Any man who can drive safely while kissing a pretty girl is simply not giving the kiss the attention it deserves.”

4. The Imagination is Powerful
“Imagination is everything. It is the preview of life’s coming attractions. Imagination is more important than knowledge.”

5. Make Mistakes
“A person who never made a mistake never tried anything new.”

6. Live in the Moment
“I never think of the future – it comes soon enough.”

7. Create Value
“Strive not to be a success, but rather to be of value.”

8. Don’t be repetitive
“Insanity: doing the same thing over and over again and expecting different results.”

9. Knowledge Comes From Experience
“Information is not knowledge. The only source of knowledge is experience.”

10. Learn the Rules and Then Play Better
“You have to learn the rules of the game. And then you have to play better than anyone else.”