This was one of those unplanned baking day. I was snacking the green peas with Edda which we bought two weeks ago and then "ding dong". Finished one packet of this green peas had been slow and I really wanted to get rid of it fast instead of seeing it in front of my computer all the times. And then while snacking some today, the idea of making it into cookies came into mind. I always loved green peas cookies and I know it will get eaten faster than just the green peas alone. I only left with 1 cup of green peas and thus my experiment began and luckily the cookies turned out well. While making this cookie, another idea came to mind, you will have to stay tune to see what new cookies I will invent in the future. ;)
This green peas cookie is melt-in-the-mouth soft but with the crunchy bites from the crushed green peas. This recipe yields 49 cookies for me. It is a sweet cookie, you can slightly cut down on the icing sugar if you prefer it less sweet.
I was inspired by Gert and decided to make my own version. I have some leftover whole grain cereal with oats and almonds that no one wants to eat anymore so I thought this would be the perfect crispy coating for my chicken strips. If you have any cereal left at home, use it to coat your chicken, it is the perfect way to use it up. I used very simple seasoning grinders that I have at home, you can season yours however you liked too. My cereal is slightly sweet so my baked chicken strips turned out to be crunchy sweet. It's good eating like this without any dipping sauce. My girls totally loved it. Crunchy Crunch and Crispy Crisp!
This Chinese ginger brown sugar drink is said to be very beneficial. Not only it can fight cold but can fix the problem some women encounter when having their periods such as headache, stomachache, heavy flow, etc. Ginger had been used in ancient Chinese medicine to treat illnesses so this is a no surprise. Chinese women consumed lots of ginger after given birth for the full whole month to prevent the "wind" to get into the body, because we believed if the "wind" gets into the body, it will create problem later in life. It is also said that for people who live in the tropical country, if you do travel to another country during the cold weather, boil this tea and drink, it will prevent your body from getting sick. I know for a fact that ginger is anti-oxidant and anti-inflammatory. So, if you see a cold is coming, make this tea and drink it hot. Then, cover yourself with a blanket and let your body sweat. You should be recovered naturally. Call me old-fashion but I believed in ancient natural remedy. Now, I make this tea occasionally just to strengthen the body. It is best to use the age old ginger and drink it hot.
I loved this Crab Classic, chunk style imitation crab meat! It came in Lobster Classic too but the only difference I can see is more red coloring added (since it's redder in color), other than that, everything looks identical to me (I forgot to look at the back of the ingredients list, might have a little lobster meat added instead of king crab?). I always buy more and freeze it in my freezer when it is on sales for buy one gets one free (it can freeze up to 9 months). Crab Classic is made with a mixture of seafood, mainly Alaska Pollock. So this is an excellent source of protein and omega 3 fatty acids. Not only that, the shape holds well so it's great in stir-fry, in soup and in spaghetti. A great food to substitute for meat/poultry and for the vegetarians who don't eat meat/poultry but do take seafood.
ShanDong ramen (山东拉面) is a Chinese style dried noodle. It came in three different sizes, thin, medium and thick. The one I got here is medium. It is suitable for cold noodle, in soup or stir-fry. I usually used it in stir-fry, I guess it is easier than cook up a flavorful stock to go with the ramen. I think Taiwanese used this kind of dried noodle for their beef noodle soup.
