Healthy Olive Oil Cookies with Sunflower & Sesame Seeds

This is the extension of my healthy cookies attempt.  In 2008, I created a Healthy Cookies which I shared the recipe in 2009.  Today, I make it healthier with extra virgin olive oil and increase the energy of this cookie by adding oats, walnuts, sunflower seeds and sesame seeds (all these are health boosting food).

I grew up from eating cookies as a snack so it will be very hard to ask me to give up on cookies.  Most of the cookies selling at the supermarkets today have trans-fat (partially hydrogenated oil, hydrogenated oil or shortening) listed in their ingredients list.  So, the choices I have were limited unless I pay more for all natural or organic cookies.  Even the cookies selling at Asian markets have trans-fat or shortening, imagine I have to give out the Asian cookies that I grew up eating and loved.  It was heart breaking to take down the cookies that I loved and had to put it back on the shelf when I read the ingredients list.  It happened to me so very often.  I am someone who is very careful about trans-fat because I realized over the years I had been eating trans-fat laden cookies, cakes, donuts, or bakes when I grew up when trans-fat was not listed in the label and people were not aware of it.  But now we know, it is all a choice and it is your choice to decide what you want to put in your body and how you want to raise your kids.  It is hard to avoid trans-fat food all the times but I am trying very hard to. 

So, these days I try to bake cookies and cake as best as I can.  I baked this cookies for my girl's school snack and also my afternoon snack, limit to 2 a day.  As this is a healthy cookies, it's only suitable for those that are eating for their health, love the taste of extra virgin olive oil and whole wheat flour and won't miss the smell of butter in a cookie.  This is not an indulgent cookies that when you sink your teeth in it, you taste butter and extreme sweetness.  This is a crispy cookie that when you bite into it, you would taste olive oil, whole wheat flour and walnut.  This is not a super sweet cookie too.  Of course you can use canola oil for the neutral taste and cheaper alternative, just change the extra virgin olive oil to canola oil.  Seriously, if you are a little health conscious and love to snack on cookies, it's worth a try.  Did I also mention that it's super easy to make and put together?

I am also submitting this recipe to Dr. Oz Healthy Holiday Cookie Challenge.

Korean Spicy Chayote Squash Muchim

 
While I was slicing the chayote preparing for my Stir-Fried Chicken Breast with Chayote,  I remembered that it can be eaten raw.  So, I took a piece and tried it and immediately fell in love.  It was really good when eaten raw.  Hence, I was figuring out what to make of it and I thought that it would go well with Korean muchim preparation and serve as a banchan/side dish.  I saved half of the chayote for experiment, therefore my recipe only had half chayote.  It turned out delicious as the refreshing and crisp chayote made such a good banchan.  I thought I might be the first one to thought of this as I really thought of this combination while slicing the chayote for another dish.  So later, I did a search on Google and I found out that other actually made this before, as I saw a picture of this dish being served in a Korean restaurant (no recipe though).  What a surprise, as I figure chayote is not common in south Korea and seriously thought that I invented a new Korean recipe, but realized that Korean American would probably know of this.  Please tell me if this is common in Korea?  Or just an adaptation dish for Korean American?

I am sharing my spicy chayote banchan recipe with you and strongly recommend you to try it.  It's going to be my regular banchan now.  Chayote can be bought at Asian and Hispanic supermarkets.  It has become my regular buy at the Asian market now, I just love it!

White Fungus Mung Bean Sweet Dessert Soup (银耳绿豆甜品汤)

White fungus or white wood ear fungus (白木耳) or snow fungus (雪耳) or silver ear fungus (银耳), whatever you called it is a species of fungus that grows on dead tree.  This fungus is white with a gelatinous fruit bodies and said to have medicinal benefits.  In Chinese cuisine, we mostly cook it in sweet soup or herbal savory soup.  You can even stir-fry with it.

I wanted to make split mung bean soup because it was quick and easy as it cooked really fast without  much prior soaking required.  Then, I remembered I made a nagaimo mung bean soup before which made me think what else could I used instead of nagaimo that I had at home.  Which came out to be white fungus.  I thought the crunchy white fungus would go well with my mung bean soup and hence this soup was created.  Got to say, it was good!  What a great way to trick my girls into eating the white fungus.

Oh, I had lots of broken bits of white fungus in my packet and thus that was what I used for this soup.  If your white fungus are in pieces, just take one and soften it in water and then cut it into smaller pieces.

Stir Fried Chicken Breast with Chayote (佛手瓜炒鸡胸肉)

I first read about chayote at Tigerfish's blog in 2009.  Since then, she had been cooking up a few dishes with chayote.  I saw chayote in the Asian market often but I just didn't pick it up because it was unfamiliar to me.  Also, I was afraid that my family would not like it.  Finally, almost 2 years since I last learned about it, I decided to pick it up at my last Asian market's shopping.

Chayote also known as 佛手瓜 (Buddha hand melon) or 合掌瓜 (closed palm melon) in Mandarin and can be eaten raw or cooked.  The fruit has very mild flavor and it has a crisp and crunchy bite to it.  It doesn't have to be peeled, just wash it clean with water, cut into half and scoop out the seeds.  Then, thinly sliced it for salad or just slice it however you want for the dish that you are intended to cook.  Chayote is rich in amino acids and vitamin C and have diuretic, cardiovascular and anti-inflammatory properties.  It is also very affordable.  It only cost me about 38 cent each.

Steamed Pumpkin Kuih 2 (蒸南瓜糕点)

This makes a delicious breakfast, afternoon snack, dessert, supper or even lunch.  With the abundance of pumpkin this holidays season, why not give this a try?  I used my old recipe here but this time I used fresh pumpkin to make this.  I steamed the cut pumpkin for 30 minutes and then just chopped it into small pieces with my cleaver.  You can squeeze some water out before adding into the rice flour batter for firmer texture.

Since the steamed pumpkin contained more water, the resulted pumpkin kuih is moist and soft unlike the steamed taro kuih even though the methods are the same.  Serve this with crispy fried shallots, chopped scallion and sriracha sauce.

The undress pumpkin kuih

Halloween 2011

My two princesses!

Got dress and ready to head out

She said this is how I'm going to say trick or treating at the door