姜汁西瓜smoothie

vitamix里放入: 西瓜2片, 取红瓤. 姜一小块(1/4-1/2teaspoon), 6粒小冻草莓, 半个柠檬挤汁; 搅匀.

出来正好一大杯一人份. 好喝~~

以前做西瓜汁都很容易分层. 这次的smoothie没有分层效果很好, 不知道是vitamix的功劳, 还是冰(冻草莓)或者柠檬汁的功劳. 另外, 西瓜汁里有姜味并不难喝, 不过对于不爱姜的我, 下次可以试着再少加一点.

简易担担面

1. 清水加盐煮面

2. 备酱: 芝麻酱加醋, 打散; 加复合酱油, 红油, 姜蒜泥, 搅匀.

煮好的面拌上酱, 撒点葱花, 或者再加点烫青菜, 开吃~~~

garlic bread

walmart送的免费"french bread" (更像italian bread)不知道怎么消耗, 就决定做garlic bread当点心吃.

准备garlic butter:

1条butter(113g), 微波50秒融化; 加入113g左右初压冷榨橄榄油, 大概4大勺蒜泥 (用了家里现成的姜蒜泥), 1/4teaspoon盐, 1tablespoon dried oregano, 混匀.

第一次是把garlic butter刷到面包上, 然后进烤箱烤. 吃时发现手太狠, 刷太多油,吃起来有点腻.

第二次取了大概1tablespoon garlic butter放平底锅融化, 下两片面包, 煎得差不多把面包取出来, 再加1tablespoon garlic butter, 重复面包们的另外一面. 差不多有点开始焦脆了就取出来吃. 很好吃很好吃 就是觉得吃了好多黄油,心里有鸭梨

姜蒜泥: 姜:蒜 1:3比例, 加少量盐, 较多的糖, 加初压冷榨橄榄油, blender搅匀就好. 放到冰箱保存.

自创 cranberry almond cookie

比例都是随意的, 目的就是差不多和成可以搓成球的干湿度.

烤箱预热350华氏

用了以下东东:

液体只用了蜂蜜(微波略微加热, 热一点好搅拌)

干货以杏仁粉为主(almond meal), 搭配椰丝(unsweetened)/核桃仁/dried cranberry

混好后用勺一团团放在垫了烤盘纸的烤盘上, 350度烤了约12分钟.

bread pudding

Makes perfect breakfast with two slices whole wheat bread

Modified Ingredients

• 2 slices day-old bread
• 1/2 tablespoons butter, melted
• 2 tablespoons raisins
• 1 eggs, beaten
• 1/2 cups milk
• 1 tablespoon or less white sugar
• 1/4 teaspoon vanilla extract

Bake at 350F for 25-30min

From: http://allrecipes.com/Recipe/bread-pudding-ii/detail.aspx

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

邱大爷爱的菜: 泰式蒜蓉蒸鱼

from 盈盈: http://blog.sina.com.cn/s/blog_67f589f40102dteh.html

材料：

400-500 克 三文鱼 （鲭鱼，鲳鱼也可以）

8-10瓣 蒜瓣 （剁碎）

4-5 根 朝天椒 （如果不能吃辣一小段红椒，一根朝天椒代替）（剁碎）

调味料：

2 tbsp 酸柑汁 （或柠檬/青柠汁代替也可）

1 tbsp 红糖

1 tbsp 食油

1/2 tsp 鱼露/酱油

1/2 tsp 盐

几滴 麻油/香油

把鱼清理干净，滴干水。把蒜和辣椒剁碎，酸柑挤出汁，如果用冷冻的酸柑汁，先解冻，量出两大匙。

把所有的调味料和蒜蓉辣椒碎混合

均匀地倒到鱼块上。

滚水入蒸锅，大火蒸8分钟。就好啦！鲜甜开胃，特别好吃！

cioppino

http://www.epicurious.com/recipes/food/views/Cioppino-106263

yield: Makes 6 servings

active time: 45 min

total time: 1 1/2 hr

San Francisco–Style Seafood Stew

ingredients

• 8 large garlic cloves, minced
• 2 medium onions, finely chopped
• 1 Turkish bay leaf or 1/2 California bay leaf
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 green bell pepper, cut into 1/4-inch dice
• 2 tablespoons tomato paste
• 1 1/2 cups white wine
• 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
• 1 cup bottled clam juice
• 1 cup chicken broth
• 1 (1-pound) king crab leg, thawed if frozen
• 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
• 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
• 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
• 3/4 pound sea scallops, tough muscle removed from side of each if necessary
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh basil

• Garnish: shredded fresh basil leaves and small whole leaves
• Accompaniment: focaccia or sourdough bread

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preparation

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls.

Cooks' note:

· The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Read More http://www.epicurious.com/recipes/food/views/Cioppino-106263#ixzz1Z758p6iC