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- Chinese vegetable pancake-Chinese food and natural health for July 24 2014
Chinese vegetable pancake-Chinese food and natural health for July 24 2014
Chinese vegetable pancake
Ingredients for Chinese vegetable pancake/ 4 people
200 g flour
100 g fresh broccoli intosmall cubes
2carrots, diced
1heart of palm diced
50ml olive oil
1teaspoon ground nutmeg
1teaspoon ground cinnamon
50g melted butter
water
salad
fryingoil
saltand pepper
achievement
DifficultyEasy
Preparation20 minutes
Baking10 mn
Totaltime 30 mn
PREPARATION Chinese vegetable pancake
1Mix the flour with water and salt until a soft dough. Extending on a finelyfloured surface. Cut into rectangles.
2Cook the vegetables in salted boiling water. Drain. Season with pepper, oliveoil, nutmeg and cinnamon.
Distributethe rectangles of dough. Coat the ends with melted butter. Fold the sides andmake rolls.
Fryin hot oil.
Chinese vegetable pancake
More smart health recipe for July 23(Not Chinese recipe)
Ingredientsfor Mexican Bread Pudding Recipe
1 qt Water
1 lb Brown Sugar
13 in stick cinnamon
1Whole Clove
6Slices toast, cubed (or
-equivalentof leftover
-poundcake)
3Bananas or apples, sliced
1 c Raisins
1 c Peanuts, chopped
1/2 c Blanched almonds, chopped
1/2 lb Monterey Jack cheese, cubed.
MexicanBread Pudding Preparation
Thisdessert is usually served during Lent. The combination of cheese and fruits maysound strange, but it”s extremely popular in Mexico and I know many Americanswho rave over it. Boil water, sugar, stick cinnamon an dclove together untilsyrupy. Butter a casserole generously and put in a layer of bread or cakecubes. Cover with a layer of banana or apple slices and sprinkle with some ofthe raisins, peanuts, almonds and cheese cubes. Repeat the layers until allingredients are used.
Ingredientsfor Cranberry Banana Bread Recipe
2-2/3 c Sugar
1 c Water
4 c Fresh cranberries
1-3/4 c Sifted flour
1/2ts Salt
2ts Baking powder
1/4ts Baking soda
1/3 c Butter,melted
2Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved
-fromcooked berries,option
2tb Granulated sugar,optional
2tb Grand Marnier,optional
CranberryBanana Bread Preparation
FromThe California Heritage Cookbook, the JuniorLeague of Pasadena.In a large saucepan, bring 2 cups sugar and the water to a boil, stirring todissolve the sugar. Add the berries and simmer over low heat for 10 minutes oruntil berries pop open. Cool. Drain the berries, reserving the juice andmeasuring 1 cup of berries for use in the bread. Sift together the flour, salt,baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, thebutter, eggs, walnuts, banana and berries. Add the flour mixture to the berrymixture, stirring until blended. Pour the mixture into a greased and lightlyfloured 9x5x3: loaf pan. Bake in a preheated, 350′F. oven for 1 hour or until atoothpick inserted in the center comes out clean. For a topping (optional) combinethe cranberry juice, 2 tablespoons sugar and the Grand Marnier in a smallsaucepan and stir over low heat until heated through. Poke a few holes in thebaked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loafout on a rack and cool completely. Wrap in foil and store one day beforeslicing. Makes 1 loaf. Nutritional analysis per serving: 360.4 calories; 8.6grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 gramscarbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.