Zucchini Bread

Makes 2 loaves
1 pound zucchini (about 2 medium-sized)
2 cups all-purpose flour

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1/2 cup white sugar
1/4 cup brown sugar, packed
3/4 cup olive oil (or canola oil)
2 teaspoons vanilla extract
1 cup toasted walnuts

1 cup raisins (soaked)
non-stick spray or butter for greasing the pans

Heat the oven to 350°F. Grease two 8x4" loaf pans.

Trim the stem and root-end from the zucchinis and shred them on a box grater. Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moister from the zucchini as possible.

Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.

Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.

Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Adapted from the Kitchn

Chinese Noodle Soup

chinese dry noodle or hand-made noodles
frozen vegetables
cabbage
shitake mushrooms
onions
ground pork and tofu (add soy sauce to give it flavor)
chicken broth
oil
dried shrimp

1. Boil water in a pot and cook the chinese dry noodle until ready ("QQ")
2. In another pot add about 1 tablespoon of oil and stir fry all the meat.
3. Add all the vegetables and dried shrimp (anything else you want in the soup) and stir fry.
4. Add chicken broth and water (1:3)
5. Bring to a boil and cook for 2-5 minutes
6. Add soy sauce and sesame oil to the noodles for flavor
7. Mix the noodles and soup together
8. Add hot pepper or vinegar for more flavor (optional)

Mochi

1/2 cup mochi powder
2 tablespoons sugar
6 tablespoons water
*serving size: 1-2

2 cups mochi powder
1/2 cup of sugar
1 1/2 cups water
*serving size: 6-8

1. Mix all the ingredients
2. On a stove, heat at medium level a non-stick pan.
3. Pour the mixture onto the pan
4. Stir occasionally until a ball is formed
5. After a ball is formed, take the mochi out and pair it with either peanut powder, black sesame powder, or red bean paste


*You can fill the mochi by with red bean paste or sesame paste. Cover the dough with a thin layer of corn starch to prevent it from sticking.

Lemon Cupcakes/Lemon Curd

1/2 cup unsalted butter, room temperature
2/3 granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup milk

1. Preheat oven to 350 degrees F.
2. Line 12 muffin cup with paper liners.
3. In a bowl, beat the butter and sugar until light and fluffy. Add the eggs (one at a time). Beat the vanilla extract and lemon zest.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. Add the flour mixture and milk into the bowl with butter and sugar, in three additions, beginning and ending with flour.
6. Fill the muffin cups with the batter using 2 spoons.
7. Bake for about 18-20 minutes or until nicely browned. Remove
8. Remove from the oven and place on a wire rack to cool.
9. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake (from the top) and fill each hole with a heaping teaspoon of lemon curd. *note: use either store bought lemon curd or homemade lemon curd (recipe below)

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Lemon Curd

3 large eggs
1/3 cup fresh lemon juice (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 granulated white sugar
4 tablespoons unsalted butter at room temperature

1. In a stainless steel bowl placed over a saucepan of simmering water.
2. Whisk together the eggs, sugar, and lemon juice until blended.
3. Cool, stirring constantly (to prevent it from curdling), until mixture becomes think. *note: this will take about 10 minutes.
4. Remove from heat and immediately pour through a fine strainer to remove any lumps.
5. Cut the butter into small pieces and whisk into the mixture.
6. Add the lemon zest and let cool.
7. Lemon curd will continue to thicken as it cools. Cover immediately and refrigerate until cold.

Makes 12 cupcakes
*Recipe taken from Joy of Baking

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When filling the cupcakes with lemon curd, a lot of the lemon cupcake gets scooped out and put on the side. Use the scooped out cupcake crumbs and lemon curd to make a delectable dessert.

Lemon Poppy Seed Muffins

2 cups of all-purpose flour

1 tablespoon poppy seeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter

1 cup granulated white sugar

2 large eggs

Zest of one lemon *note: lemon zest is the yellow outer skin of the lemon that contains the fruit's flavor and perfume

1 cup of plain yogurt or sour cream (don't use non fat)

1 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees F
2. Line a 12 cup muffin pan with paper liners

3. In a bowl, whisk the flour with poppy seeds, salt, and baking soda.

4. In another bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the lemon zest, yogurt (sour cream), and vanilla extract until well blended.

5. Then stir in the flour mixture just until moistened. Do NOT over mix.

6. Spoon the batter into the muffin cups using two spoons.

7. Bake for about 18-20 minutes.

8. Remove from oven and place on a wire rack to coll for about 5 minutes before removing from pan.

9. Optional: Add a lemon glaze on the top of each muffin.

Lemon Glaze:

1/2 cup powdered sugar

2 tablespoon fresh lemon juice

1. Place the sugar in a small bowl and stir in the lemon juice.

2. While the muffins are still warm, drizzle the tops with glaze.

Makes 12 Muffins

*Recipe taken from Joy of Baking

Korean Banchan: Bean Sprouts & Spinach

Bean Sprout Banchan

1 bunch bean sprouts
2 garlic cloves
1 stalk green onion
sesame oil
soy sauce
sugar
salt


1. Cook bean sprouts. Thoroughly wash bean sprouts. Bring a large pot of water to a rolling boil. Add the bean sprouts to the boiling water and cook for 3 minutes. Drain.

2. Squeeze bean sprouts. Using your hands or the back of a small pot, squeeze the excess water from the bean sprouts. *note: if using hands, allow spouts to cool before touching


3. Mince garlic & green onion. Mince the garlic cloves and green onion to a chunky paste.

4. Toss & season. Toss the bean sprouts with the garlic and green onion paste. Add sesame oil, soy sauce, sugar, and salt, to taste.

5. Cover & refrigerate. Refrigerate the sprouts for at least 1 hour before serving.

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Spinach Banchan

1 bunch spinach
1-2 garlic cloves, minced
sesame oil
soy sauce
salt
sesame seeds (optional)

1. Cook spinach. Thoroughly wash spinach. Bring a large pot of water to a rolling boil. Add spinach to the boiling water and cook for about 30 seconds. Drain.

2. Squeeze spinach. Using your hands or the back of a small pot, squeeze the excess water from the bean sprouts. *note: if using hands, allow spouts to cool before touching

3. Toss & season. Toss spinach with minced garlic. Add sesame oil, soy sauce, salt, and sesame seeds (if using), to taste.

4. Serve or refrigerate. The spinach can be served immediately or refrigerated for later use.

Happy Birthday Mommy!