Minced Chicken with Red Quinoa Romaine Lettuce warp

posted Aug 14, 2012, 3:47 AM by Daphne Welz


1 lb Ground Chicken
1 cup Red Quinoa
1/2 cup mince Carrot
1/2 cup dice Red Onion
1/2 cup mince Shitake Mushroom
1/2 cup mince Water Chestnuts
1 head Romaine Lettuce
2 cup water
2 mince cloves garlic
1 tablespoon Olive Oil
2 tablespoon Soy sauce paste
2 tablespoon Soy sauce
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 tablespoon sake or cooking wine

1. If you are cooking with unrinsed quinoa, you want to start off by soaking your quinoa. You can soak
for an hour or more without a negative impact but 15 minutes will do the trick. After soaking, rinse in a
fine metal strainer. Cook quinoa with 2 cup water in a small pot. Bring to a simmer and then reduce to
low. Cover and cook for between 25 and 30 minutes. You also can use rice cooker to cook the quinoa.
Remove from heat and let sit covered for an additional five minutes.
2. Separate the Lettuce and clean. Sit on the side to dry.
3. In a medium pot, heat the oil over medium heat. Add garlic and onion cook for 1 minute, stirring
frequently. Add ground chicken. Bring to a higher heat and stirring. Add sake or cooking wine and
covered 2 minutes. Stirring more until chicken 80% done.
4. Add the rest of the Ingredients with quinoa. Stirring frequently and add Soy sauce paste, Soy sauce,
white pepper and cayenne pepper. Sauté the mixture for a couple minutes then serve it in a big bowl.
5. Place one lettuce on the plate and serve it like the lettuce"taco".

Rainbow Triangle

posted Aug 14, 2012, 3:21 AM by Daphne Welz


Won Ton Wrapper - 1 package

Rainbow chard - 13 to 14 oz.  (about 1 large bunch)
Virgin olive oil - 2 Tbs.
Sun-dried Tomato – 2 Tbs
Kosher salt - pinch
Minced garlic - 1 Tbs.
Dried Fig - 5 pieces
Grated Parmesan, Romano & Asiago Cheese - 1/4 cup

Thoroughly wash and rinse the Chard. Chop the chard very fine.

Chop sun-dried tomatoes and dried figs. Mix the chard, sun-dried tomatoes, dried figs, garlic, a pinch of salt  and 1Tbs of olive oil in a mixing bowl. Add the cheese into the bowl and stir together.

Get a flat plate or board and start to fill the WonTon wrapper. Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of WonTon filling in the center. Fold the WonTon wrapper into a Triangle. Seal well with water.

heat up a flat, frying pan with 1 Tbs olive oil, gently lay the Triangle in the pan. Fry until light golden brown (1-2 mins) and flap to the other side. Fry 1 minute and  add 1 cup of hot water continue cooking until dry.

Serve and taste!

Chinese Eggplant with Garlic Sauce

posted Aug 14, 2012, 3:07 AM by Daphne Welz


ñ 2  medium Chinese eggplants
ñ 1 clove garlic, minced
ñ 1 tablespoon soy sauce
ñ 1 teaspoon rice vinegar
ñ 1/2 teaspoon sesame oil
ñ 1/2 teaspoon Thai basal


1.  Remove the stem and cut half, slicing the eggplant into 4 pieces. Steam the eggplant in the steamer and cook for 20 minutes.

2.  In a small bowl, stir together the soy sauce, rice vinegar and garlic. Chop the Thai Basil.

3.  Remove the cooked eggplant into a bowl and pure the garlic sauce, sprinkle the sesame oil and Thai basil  on top of the eggplant. Mix the sauce and eggplant really well.

4.  This dish can serve hot or cold.

Zucchini Pancake

posted Aug 14, 2012, 1:46 AM by Daphne Welz   [ updated Aug 14, 2012, 2:57 AM ]

1. Zucchini – 1 mid size shredded.
2. Yellow Squash – 1 small shredded.
3. Sweet Potato – 1 cup shredded.
4. Green onion – 1. Slice thin 2” long.
5. Shiitake mushroom - 2pcs
6. Sea Salt – 1 tsp.
7. White Pepper – 1 pinch.
8. Egg – 1 large one.
9. Unbleached flour – ¾ cup.
10. Whole wheat flour – ¼ cup.
11. Water – 1 cup.
12. Olive oil – 2 tablespoon.
Get a big mixing bowl. Beating the egg first and adding water continue beating about 1 minute and then adding ingredients 1 to 5 mixing together. Gently adding flour and whole wheat flour, and then salt and pepper. Slowly adding water.
Heat up the flat pan with medium heat spoon ½ tsp Olive oil into the pan. Using small ladle to scoop the mixer into the pan. Make a 2” size pancake shape and thinner is possible. Cook 10 minutes and adding ½ tsp oil into pan before flip the pancake. Continues cooking until it done and serve.
Dressing: (optional)
1. Sour Cream or Yogurt ¼ cup
2. Dill - chop small
3. Salt - 1 tsp.
4. Cayenne pepper - optional
Mix Sour Cream with Salt and then adding Dill.
Put ½ tsp dressing on top of the pancake and pinch tiny Cayenne pepper on the dressing.

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