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Happy St. Patrick’s Day!
I thought I wouldn’t have any more post today, but our dinner last night happened to be quite appropriate for today’s post.
This is definitely not an Irish dish.
But I got the color right.
When I found this beautiful baby back choy at the local Asian grocery store, I knew it was time to make pot stickers!
The filling is a mixture of three kinds of green veggies, baby back choy, edamame beans, and scallion, as well as napa cabbage, garlic, and ginger.
I used up all the wrappers from a package, so I probably made about 50 pot stickers last night.
My mom and I used to make over 200 for the family of four.
From here to…
It doesn’t take long.
And I enjoy the process.
The only stressful thing was that I was running against the sun.
I didn’t start early, and because I wanted to have them ready for a photo-shoot before the sunset, I had to work really fast.
Natural light is everything for food photography, if you ask me (lol).
They turned out great.
Pot stickers are a popular dish at our house.
Terry now knows how to make the dipping sauce, just the way I (we) like.
We went to see the parade downtown today.
I was really hoping to find cool green food/drink, but I was out of luck.
So this was my lunch home today.
I’m glad that I got to have a food picture taken when I was still in my St.Patrick’s Day outfit.
It should be easy to come up with a cool dish that is green.
But this year I probably over-thought and couldn’t really decide what to post until the last minute.
So, here it is.
I don’t even have a name for it.
But it’s a slice of sourdough bread with a good-luck four-leaf Matcha-sugar shamrock.
It turned out pretty good, I think.
Happy St. Patrick’s Day, everyone!
If a sandwich is a good idea, a panini is a great idea.
The main ingredient of this panini is this kabocha.
I have to confess.
This panini was made right after Thanksgiving using the leftover braised kabocha, and I apparently forgot to post it.
So you can probably see why the kabocha was accompanied by cranberries in this panini!
Another proud participant is my famous? no-meat pepperoni.
It’s got sweet, salty, spicy, and tangy… well, basically every flavor you need.
Love the beautiful lines!
I really should use my panini pan more often.
It was a perfect panini for a kabocha lover like me.
I’m pretty sure this is exactly what I will make for my post-Thanksgiving day lunch.
I can’t wait to make this again, but at the same time I’m really hoping to have a long summer too.
Avocado toast usually ends up like this at our house.
You may not be able to see avocado, but it’s there.
Here is the proof!
I took this picture before putting them on the toasts because I knew they were going to be hidden.
Yes. As usual, a lot of veggies go over my avocado toast.
The plate looks a bit chaotic, but the messier the food looks, the tastier it often is, in my opinion.
The tofu you see along with the vegetables was cooked with Asian flavors and then spiced up with Sriracha.
Have a great weekend everyone!
I was in the mood for cinnamon rolls.
But I wanted them to be sweet but also taste fresh at the same time.
So here I present my carrot orange cinnamon rolls with orange glaze (and mint).
Dried cranberries were added as well.
I found this sheet pan at Sur La Table as you can see.
I was originally planning to buy another brand’s pans, but when I saw it I instantly fell in love with this.
This pan is heavy and sturdy and I love the professional quality of it.
I purchased two of these, but I may go back to get some more, as I’m thinking of using them as a tray or a placemat as well.
This is a “before” picture.
Here is an “after” picture, right out of the oven.
Whenever I make glaze like this, I’m sort of horrified by the amount of sugar that goes into it.
But sometimes you just have to do what you have to do, right?
So happy with the result.
This was great with coffee.
Any cinnamon rolls should be served with a cup of black coffee in my opinion.
Here is a close-up picture.
Can you tell how soft and moist the inside is?
And there are no eggs or butter in these rolls.
After I enjoyed my first roll, I decided to do something I was originally thinking of doing (but then I changed my mind later): sprinkling mint leaves.
I love the combination of carrot, orange, cinnamon, and mint.
So I was dying to try it, but then I got scared, because you never see anything green on top of cinnamon rolls.
Well, I’m glad I did.
They looked even more fabulous with the green color!
The mint was so refreshing and made the rolls taste even better.
This turned out of be absolutely perfect for breakfast!
Sunshine Cinnamon Rolls (makes 12 rolls)
3/4 cup carrot pureed lukewarm water: pureed 2 small carrot combined with lukewarm water
1 tablespoon granulated yeast
1/2 tablespoon Kosher salt
2 tablespoons flaxseed meal plus 4 tablespoons water
1/4 cup maple syrup
1/4 cup canola oil
zest from 1 orange
3 cup all-purpose flour
1/4 cup sugar
1/2 tablespoon cinnamon
1/4~1/3 cup dried cranberries
3/4 to 1 cup confectioner’s sugar
1 to 2 tablespoons oat milk
zest from 1 orange
splash of fresh lemon juice
fresh mint leaves, chopped
1. Make dough for rolls. Combine all the ingredients in a tall container. Mix well with a wooden spoon and wet hands. Cover with a lid (not airtight) and let it rise for about 2 hours, or until it is double in size. Refrigerate overnight.
2. Make filling. Combine sugar and cinnamon.
3. Roll out the dough to make a 1/8-inch thick rectangule.
4. Spread the cinnamon sugar and dry cranberries. Roll tightly.
5. Cut into 12 pieces. Place them in a greased quarter sheet pan.
6. Loosely cover with a plastic wrap and allow them rise for about 40 to 50 minutes.
7. Preheat oven to 350F.
8. Take the plastic wrap off. Bake for about 30 minutes, or they are lightly browned.
9. Let them cool.
10. Make icing. Combine well all the ingredients. Drizzle it over the rolls. Sprinkle mint leaves.