Cilantro Lime Prawns

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My friend Betty, who loved my Healthy Cherry Garcia Ice Cream Pie, just emailed me a photo of the Xylitol that she bought from Amazon.  The email read, “Am so excited. I wonder if this means I will start cooking??!!!”  I love it when I can get my friends to cook and share their results with me.  It’s funny how people unabashedly share so many photos of their food everywhere. Food porn is definitely an undeniable part of mainstream American culture that all ethnic groups participate in – from all the food channels to blogs to Facebook sharing to Instagram to text messages etc. etc. – nowadays even eating alone can be a social event.  Food has been bringing people together for centuries; now virtual food is bringing people together in a different way.

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So here it is:  Cilantro Lime Prawns

This flavorful dish goes well with yesterday’s corn salad, or the corn chowder that I have shared in February.  I can’t wait to cook the chowder again with fresh corn.

Ingredients:

1 pounds peeled and deveined prawns or jumbo shrimp

1/4 teaspoon teaspoon ground cumin

Kosher Salt and freshly ground black pepper

2 teaspoons to 1 tablespoon extra-virgin olive oil

5 garlic cloves, crushed

2 tablespoons lime juice (from 1 medium lime)

1/4 cup chopped fresh cilantro

1 teaspoon chopped fresh cilantro for garnish

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Preparation:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add oil to the pan, then shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute.

Add crushed garlic and stir for 30 seconds, and then add the 1/4 chopped the cilantro and stir for another 30 seconds.

Squeeze the lime juice over all the shrimp. Garnish with cilantro and serve.

Cook in batches if you want to double the recipe.

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Adapted from Skinnytaste.com

Avocado-Yogurt Dip

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Angela is cramming for finals this week — there have been a number of papers due and a final exam coming.  The poor girl is sick and pulling all nighters.  I don’t see her much other than the time when she needs food — either meals or snacks.  I prepare a variety of healthy snacks that I believe are good for physical energy and mental clarity and wait patiently for her to emerge from her room.

This creamy and nutrient-packed avocado yogurt dip is deliciously satisfying.  If you need to stress eat, this tasty dip with a platter of vegetables and some baked yam fries is your best bet.  It will quench your need for eating without adding any guilt.  If you need to stay up past the wee hours and find your head becoming heavy, add a little punch to it — Tabasco sauce, chipotles or Sriracha, just to name a few. 

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Avocado-Yogurt Dip

Ingredients:

1 ripe avocado

1/2 cup Greek yogurt (I used non-fat Fage)

1 clove garlic

2 tablespoon chopped scallion

1/3 cup packed cilantro

1/4 teaspoon salt

Smoked paprika to sprinkle (I sprinkled quite liberally)

Spicy sauce (optional)

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Preparation:

Put all the ingredients in a food processor and blend until smooth.  Simple as that!  Sprinkle smoked paprika.  Season with spicy sauce of choice if desired.

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Baked Yam Fries

Ingredients:

1 yam (cut into 1/4 inch slices and then 1/4 strips)

Olive oil spray to coat the yam strip

Salt to taste

A few dashes of paprika or cinnamon

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Preparation:

Preheat oven at 450F.  In a baking pan, coat yam strips with olive oil and sprinkle on salt and paprika.  Do not over crowd the pan.  Each strip should be separate from the other.  Bake for 20 minutes.

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Greek Yogurt Cheesecake

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Peter and I have been introducing old films to the girls on Friday evenings.  Last week we watched Jaws, and tonight we watched One flew Over the Cuckoo’s Nest.  Though we thought that it might be too mature a theme for Audrey, she was riveted by the film.  However, the ending was a little too brutal for her.  Audrey had to watch an episode of Friends and eat a slice of cheesecake to neutralize the crushing sadness.

As for me — I’m letting Jack Nicholson’s face haunt me for the rest of the night.  What a brilliant performance!

Greek Yogurt Cheesecake

Ingredients For the Crust:

2 cups Peanut Butter Crunch Corn Cereal (That happened to be what I had in the pantry and it worked out great for a gluten free crust.)

Or

1 1/2 cups crumbs of Homemade Graham Crackers, or 10 graham cracker sheets

3 tbsp oil of choice, or 3 tbsp milk of choice for a low-fat crust

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Ingredients For the Filling:

1 1/2 cups Greek yogurt  (I used fat-free Fage.)

1/2 cup plus 1 tbsp Mori-Nu silken firm tofu

1/4 fat free ricotta cheese

1/4 tsp plus scant 1/8 tsp salt

1 1/2 tsp pure vanilla extract

1/2 tbsp lemon juice 

5 tablespoons pure maple syrup or agave

pinch uncut stevia OR 2-3 tbsp granulated sugar of choice

2 1/2 tsp cornstarch or arrowroot

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Preparation:

Preheat oven to 350 F. Combine all ingredients for the filling in a food processor or blender, and blend until completely smooth.

Pour into any prepared crust. Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.

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adapted from: chocolatecoveredkatie

Homemade Cherry Garcia Frozen Yogurt

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Angela is a junior in high school, which means that she will be applying to college this fall.  According to all the parents that I know who have gone through the college application process, it promises to be one of the most harrowing times in their lives. It seems that being a great student and a great child is simply not enough.  Apparently, the children nowadays need bios that include so many accomplishments that a college education would seem completely redundant.

While browsing the bookstore for a book about college application, I came upon a letter from a 21-year-old Andy Warhol answering Harper’s editor Russell Lynes’s request for biographical information:

Hello mr. lynes

thank you very much

biographical information

my life couldn’t fill a penny post card i was born in pittsburgh in 1928 (like everybody else – in a steel mill)

i graduated from carnegie tech now i’m in NY city moving from one roach infested apartment to another.

Andy Warhol.

The letter made me smile.  He didn’t bother to use punctuation or capitalization, except when it comes to his own name, but later that year Lynes gave Warhol one of his first jobs — to illustrate a John Cheever short story for Harper’s.  He would go on to establish himself as the pop icon of 20th century.

Warhol wouldn’t get into any college with that bio if he lived today.  Or maybe he would.  I’m sure the fatigued essay reader at Harvard or Princeton would appreciate very much the brevity of his essay.

It was fortunate that Andy Warhol’s mother didn’t read the letter before it was sent out.  Things might turn out differently, i.e. not as favorably, if she had decided to improve his biographical information.

So all I can do to help Angela is to make the best after school snacks.  I am confident that the healthy and delicious snacks I make will mean something in the process.

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Homemade Cherry Garcia Frozen Yogurt

Ingredients:

1 1/2 cups fat free plain Fage or yogurt of choice

A pinch of salt

4 packs Stevia

2 tbsp milk of choice

1/2 tsp pure vanilla extract

1/2 tsp instant coffee

1/4 packed cup dried cherries, soaked and chopped or 3/4 fresh or frozen pitted cherries

4 tbsp shaved 86% dark chocolate bar

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Preparation:

Soak the dried cherries in about 1/4 cup warm water for about 30 minutes.  Chop the cherries and keep the water.

Chop or shave the chocolate.

Blend everything except chocolate and cherries in a blender.

In either an ice cream machine or a large airtight container, combine the first 5 ingredients. (For optimal creaminess and best texture, use the ice cream machine. However, it does work—and still tastes delicious—if you don’t have a machine.)

As the machine churns, add the shaved chocolate and chopped cherries.  Let churn until the ice cream is desired consistency.

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Adapted from:  chocolatecoveredkatie.com

Hoisin Orange Pork Chops with Vegetables

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Mondays are usually busy with all kinds of errands, but I managed to read a few more chapters of The Life-Changing Magic of Tidying up.  I learned today that I’m never supposed to ball up my socks.  It cracked me up when the author asked “This should be a time for them to rest.  Do you really think they can get any rest like that?”  My socks are supposed to be on holiday in my drawer.  Being balled up means that they are in a state of tension.  I wondered where she was gong with this until she showed me how to fold it and store it “the right way.”  It actually made sense.  I can’t wait to un-ball all my socks tomorrow and create a sock resort for them.  I will show you a photo of my relaxed socks if it all goes well.  

I’ve never been good at the lotus position meditation, but I can imagine the methodical smoothing out and folding of the socks to be a meditative process as cooking oftentimes is for me.

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Hoisin Orange Pork Chops with Vegetables

Ingredients:

For the Marinade:

1/4 cup hoisin sauce

1/4 cup fresh squeezed orange juice

2 tbsp reduced sodium soy sauce

2 tbsp Asian cooking wine

Other Ingredients:

2 (6 oz total) 2-inch thick broccoli stems, spiralized

cooking spray

(2) 5 to 6 ounce boneless pork chop, 1” thick

2 cups broccoli florets

1 teaspoon 100% pure sesame oil

1/4 red onion, julienned

1 carrot, spiralized

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

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Preparation:

Combine the hoisin, orange juice soy sauce and wine with a whisk and reserve. Add pork chops to marinade and refrigerate for 2 hours.

While chops are marinating, bring a large pot of water to a boil. Place the broccoli in a wire basket and cook for about 3 minutes at a slow boil to blanch. Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.

Remove chops from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Remove from marinade, reserving the marinade for later. 

Heat a medium nonstick sauté pan on high heat, spray with oil when hot then place the steaks and cook 3 minutes on each side. Lower the stove to medium and cook another 2 to 3 minutes on each side or until the thermometer inserted to the center reads 140.  Transfer to a cutting board and let it sit for 5 minutes.

Add the reserved marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer 2 to 3 minutes.

Place the sesame oil in a large nonstick skillet, add the onions, garlic and ginger and cook on high 1 to 2 minutes. Add the broccoli and carrot noodles, season with salt and cook 3 minutes. Add the blanched broccoli and cook until hot.

Divide the vegetables unto 2 separate plates. Place the chops on a cutting board and cut into thin strips. Lay chops on top of the vegetables, top with sauce and serve.

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Recipe adapted from:  skinnytaste.com

Massaged Raw Kale Salad with Apple, Avocado & Feta

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This morning, I went on one of my favorite hiking trails — Land’s End — with two old friends.  No matter how many times I walk there, I’m blown away every time by its amazingly rugged beauty.  The three of us — all mothers who have families to cook for —  talked about food while we walked, which is much healthier than the other way around — talking about walking while pigging out.  My friend Jane told me about a kale salad that she loves.  It sounded so easy and delicious that I decided to give it a try as soon as I got home. 

Jane uses feta cheese, dried cranberries and honey roasted almond slivers.  I changed the recipe using what I have in the fridge and the pantry: avocado, apple and chopped almonds.  It turned out to be very delicious.  The sweet Fuji apple complemented the hint of bitterness in raw kale beautifully.  Avocado gave it creaminess while chopped almonds gave it crunchiness.  And I found the combination of lemon and feta so simple and special that it is magical.

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Massaged Raw Kale Salad

Ingredients:

2 bunches lacinato kale, ribs removed and discarded (12 oz total without ribs)

2 tbsp extra-virgin olive oil

1/2 tsp kosher salt or to taste

2 tbsp freshly squeeze lemon juice (from 1 large lemon)

1/2 cup reduced fat feta cheese (crumbled)

1 medium Fuji apple (cored and diced)

1 avocado (diced)

1/4 cup chopped dry roasted almonds

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Preparation:

Slice the kale into 1/4-inch thin ribbons. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens.

Coat diced apple and avocado with lemon juice to prevent yellowing.

Toss kale with the lemon juice, then add apple, avocado and feta cheese.  Sprinkle chopped almonds before serving.  The recipe makes 4 meal size servings.

I made the salad minus the chopped almonds in the afternoon and let it sit in the fridge cover for a two hours. By dinner time, it actually tasted better.  Kale is such a hearty vegetable that the salad doesn’t get soggy.  I have always liked kale, but today was the first time I tried it raw.  It was a great variation in preparing this super food.

  Land's End

When the children were little, they were fascinated by the stories of the ship wrecks that happened in the treacherous waters between Land’s End and the Marin Headlands.  As they looked into the depth of the water they conjured up images of underwater treasures along with skeletons. Many of our walks together was ship wreck themed.  One of the ships that sank was called SS City of Rio de Janeiro that had sailed from Hong Kong to San Francisco. The story was that launching of the lifeboats was difficult because the officers were English speaking Americans, while the seamen were non-English-speaking Chinese. Most of the people on the ship perished.

“They died because they were not bilingual,” I told the girls, trying to stress the importance for them to learn Chinese.  But it didn’t work.  With their brows raised, the girls asked, “So — not being bilingual equals death in a ship wreck — is that what you are trying to say?  Do you even hear how ridiculous you sound?”  I was a typical Chinese mother trying to teach her American children.

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Quinoa Chickpea and Avocado Salad

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The weather has been so warm and sunny here in San Francisco lately that I could completely pretend it is summer.  So I decided to make this cheery, summery, delicious dish.  Try this salad!  It will transport you to June for a day.  

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Quinoa Chickpea and Avocado Salad

Ingredients:

1 cup quartered grape tomatoes

15 oz can garbanzo beans, rinsed and drained

1 cup cooked quinoa (You can cook it with chicken broth or vegetable broth to give it more flavor.)

2 tbsp red onion, minced

1 tbsp green onion, minced

1 1/2 limes, juice of

kosher salt and fresh pepper, to taste

1 cup diced cucumber

4 oz diced avocado (1 medium hass)

Preparation:

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

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Recipe adapted from skinnytaste.com

A Little Party Never Hurt Nobody!

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Audrey is wearing her favorite Sweatybands, they really don’t slip!

Our blog is one month old today (and perfectly enough, it’s also National Nut Day! Seriously, look it up).  Angela opened the blog to help me eat more mindfully.  What started out as short blogs of our daily meals became longer and longer, and turned into a form of self expression that I look forward to writing everyday. 

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Essayist Rebecca Solnit wrote in her book The Faraway and Nearby, “Writing is saying to no one and to everyone the things it is not possible to say to someone… Matters that are so subtle, so personal, so obscure that I ordinarily can’t imagine saying them to the people to whom I’m closest.”

Though writing in English is a painstakingly slow process for me, I have thoroughly enjoyed this month’s foray into blogging. Despite what Angela calls the mawkish old-lady-ness in my writing, we have had over 80,000 views in our first month. A story is a heart that only beats in the chests of the listeners. Without the listeners, my telling stories would only be muttering to myself, which of course is sometimes also necessary. I am grateful for Angela and sometimes Peter for correcting my English.  As I am writing, I could hear Angela’s exasperated voice, “Oh mommy, how can you spell raisin wrong?”  That was actually a typo.  I do know how to spell raisin, but I often use the wrong articles and sometimes I’m not sure whether to use in or at or on…  However, I have hope.  Practice makes perfect, as I have always been telling the girls.

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In the Chinese tradition, when a baby is one month old, the family will have a red egg party.  In the olden times, infant mortality was high and the family wouldn’t consider the baby a real member of the family until he has survived the first month.  Well we didn’t want to get attached to this blog since we might give up on it any time but after a month we’ve decided to make it our baby.

To celebrate the first month anniversary of the blog, I made tea eggs instead of red eggs simply because they are much tastier.  Tea eggs are a nostalgic dish from Shanghai and I have made them dozens of times, usually by feel.  Today I tried a recipe from one of my favorite Asian recipe website, rasamalaysia.com, and the result was delicious, at least for Peter and me.  Angela said that she was shocked at my choice of Chinese recipes for the blog.  Who is going to cook Chinese mountain yam or tea eggs?  Perhaps she is right, but tonight I will indulge in nostalgia.

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I have a friend who is in the Pu-er tea business and she gave me some tea preserved in orange peels. The tea has a hint of the orange, which is quite aromatic.

Ingredients:

12 eggs

4 cups water

6 tablespoons low-sodium soy sauce

3 tablespoons Chinese pu-erh tea leaf

1 cinnamon stick

2 star anise

3 cloves

1/2 teaspoon Chinese five-spice powder

1 teaspoon sugar

12 鸡蛋

946 mL 水

89 mL 鲜酱油

44 mL 普洱茶或任何红茶

1 根 桂皮

3 八角

3 丁香 (可以省略或用花椒)

2.5 mL 五香粉

4 g 糖

Method:

Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.

Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.

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And what is celebration without a cake? I decided to bake a gluten free pineapple upside down cake and it turned out quite well. The entire house smelled like a ripe tropical fruit.  Angela, however, was disgusted by the Maraschino cherries that I used to decorate the pineapple.  She said the whole purpose of the blog was to help us eat healthy and I sacrificed what was important for triviality.  I guess we will not eat those cherries.  She IS the food Nazi.

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MOIST ALMOND COCONUT PINEAPPLE CAKE

1-1/2 cups Almond Flour

1/2 cup Organic Coconut Flour

1/2 cup Xylitol

2 tsp Baking Powder

1/4 tsp Sea Salt

4 Eggs

1/2 cup Milk

1 tsp Vanilla Extract

1 tsb. Molasses

1 can Pineapple slices

1/2 cup shredded coconut

8 Maraschino cherries

Pre heat the oven at 350°F, grease the 9X13inch baking pan, spread Molasses at the bottom of the pan, line pineapple slices before pour in the cake mix.  Almond flour and coconut do not absorb as much liquid as regular flour.  I could probably have made a better cake by cutting the milk to 1/4 cup.

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Spaghetti Squash Lasagna

Our mother needed a break today, as all mothers occasionally do. Audrey is cooking dinner, which terrifies me, and I am writing today’s blog post.

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Tonight’s dinner is vegetarian spaghetti squash lasagna. This healthy lasagna is low-carb, reduced-calorie, paleo (depending on what marinara sauce and cheeses you use), “clean” (depending on your very subjective definition of “clean”), high-protein and veggie-packed! Hey, I think I hit all the buzzwords! Seriously, though, this lasagna is delicious but far far better for you than your usual starch- and fat-laden junk from Olive Garden or whatever.

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The idea of spaghetti squash lasagna is not a new one, but given our great love for all things spaghetti squash and all things lasagna, we thought it would be appropriate to make our own recipe and share it with everyone.

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Spaghetti Squash Lasagna

Serves 3-4 hungry people

Ingredients:

  • 3-4 cups cooked spaghetti squash (we microwaved the halved squash for about 8 minutes)
  • 1 cup marinara sauce (we used Francesco Rinaldi no-salt-added tomato sauce)
  • 15 oz ricotta cheese (we used Trader Joe’s Fat-Free Ricotta)
  • 1 oz or 1/4 cup parmigiano reggiano, shredded
  • 6 oz or 1.5 cups mozzarella shreds (we used Lucerne Fat-Free Mozzarella, which has 9 grams of protein per ounce, about 50% more than regular mozzarella!)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Layer the spaghetti squash, marinara sauce, ricotta, parmesan, and mozzarella in an oven-safe casserole dish, making sure that the topmost layer is a cheesy layer!
  3. Cover the dish with aluminum foil and bake for about 20 minutes.
  4. Remove the foil and broil until the cheese bubbles.
  5. Eat!

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make salad with the leftovers!

make salad with the leftovers!

Spaghetti Squash Lasagna, 中文 Translation

今天我们的妈妈很累,所以妹妹做了晚饭,我得写今天的博客。对不起,我的中文不好。

我们今天的晚餐是健康的烤宽面条,其实一点面也没有。最近美国人不喜欢吃面粉,因为他们都觉得麸质是有毒的。当然麸质没有什么不好的,我常常吃面筋,可是面粉其实没有什么营养,而且吃面粉会让你的血糖提高,所以吃这种没有太多碳水化合物的食品会让你健康,对你的小蛮腰好。

我不知道你懂不懂我的中文。我的父母不知道我的中文这么差,因为我考AP中文考了一个五(最高分)。其实,谁都考了一个五,化学考试也是的。请别告诉他们,我中文是很马虎的。哈哈哈,我是老虎,妹妹是马,我们最的事当然都是很马马虎虎的。

成分:

  • 差不多710 mL意大利面条壁球 (谢谢,Google 翻译)
  • 237mL 防切将
  • 425 g 乳清干酪 (谢谢,Google 翻译)
  • 28 g 干酪 (谢谢,Google 翻译。不知道你对不对。)
  • 170 g 无肥马苏里拉奶酪

用这些成分做lasagna,有没有那么难!快吃!很好很强大!

我们在养这个草泥马,真可爱!

2 Spaghetti Squash Dishes That Are So Delicious You’ll Forget They’re Healthy

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We all have heard the saying that it takes a village to raise a child.  Jing, our nanny of almost ten years has been an integral part of the village that raises my daughters, especially when I go away on location.  Any working mom knows how valuable a good nanny is.  A couple of years ago, I helped her when she and her husband decided to purchase a house in the Sunset District in San Francisco.  Nowadays, she often brings me things that she has grown from her garden and today, it was a spaghetti squash.  She told me that she had just picked up some seeds from our kitchen and planted them in the soil.  Simple as that.  Mother Nature did all the rest. 

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The nanny grown spaghetti squash was a different color than normal store-bought spaghetti squash, and the strands, though tasty, were short and not very much at all like spaghetti. I guess this goes to show that the produce we buy is selectively bred (and perhaps genetically modified) to make it look and taste a certain way.

Sunny autumn days are perfect for spaghetti squash dishes. I made a refreshing salad and crispy-on-the-outside-tender-in-the-inside patties with the vine ripe squash. They were so delicious that no one would expect them to be so healthy as well.

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I based my recipes on Martha Stewart Living and made a few small changes. 

Ingredients for the salad沙拉原料:

2 1/2 tablespoons unsalted butter (I used 1 tablespoon extra virgin olive oil) 15 mL橄榄油

2 shallots, diced small 少许小洋葱

2 garlic cloves, minced 两瓣大蒜

1 teaspoon chopped fresh thyme leaves 一小勺百里香

3/4 teaspoon chopped fresh rosemary leaves 迷迭香

6 cups Roasted Spaghetti Squash (I microwaved it) 半只鱼翅瓜

1/4 cup chopped fresh parsley 1/4杯意大利香菜

2 tablespoons grated Parmesan

Coarse salt and ground pepper

I added 1/2 cubanelle pepper that is not in the original recipe

DIRECTIONS

Instruction:

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. 把所有的香料在橄榄油里炒过之后跟瓜拌在一起。如果没有鱼翅瓜,可以用南瓜切丝在开水里烫熟后凉拌。

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Ingredients for the patties鱼翅瓜煎饼:

1 tablespoon extra-virgin olive oil 橄榄油

3 shallots, minced 小紫洋葱

2 small jalapenos, seeded and minced小青辣椒

3 tablespoons minced peeled fresh ginger姜

3/4 teaspoon ground cumin孜然

3/4 teaspoon ground coriander香菜

Coarse salt and ground pepper胡椒

3 cups Roasted Spaghetti Squash, patted dry

2 large eggs, lightly beaten鸡蛋

1/4 cup all-purpose flour (I used oat bran)面粉

Nonstick cooking spray

I added 1/2 cup fat free mozzarella and 1/2 of sunflower seeds which are not in the original recipe

我在煎饼里加了奶酪和葵瓜子,这样我的两个食素的公主可以有足够蛋白质。

DIRECTIONS

Instruction:

Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.

Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.