Avocado Chocholate Chips No Churn Ice-Cream

I first saw this recipe in a video shared by a friend via Facebook.  The easy recipe caught my eyes, I was like I could make ice-cream at home without an ice-cream maker?  Furthermore, it was so easy to make and the vibrant green color no-churn avocado ice-cream really tempted me to give it a try.

Hence, viola!  Frankly that vibrant green color was impossible to achieve, I am wondering whether they added green coloring for the video!  The picture provided by the Food Network recipe was the same as mine, more whitish in color instead of the vibrant green.  Only 1/2 an avocado used and we had to mix it in with 2 cups of whipped cream, that green color would be long diluted.

I added mini chocolate chips morsels as my girls and I loved chocolate, nothing would go wrong with this combination unless you dislike chocolate chips.  And my verdict for this ice-cream, it was good and creamy!

Yummy home-made no churn ice-cream!  As easy as 1-2-3!  Try it!  The only downside is lots of cleaning afterward, that was the least fun part of it. 

Korean Fish Cake and Italian Sausages

I had some Italian sausage in the refrigerator and thought that Korean fish cake and Italian sausage would make a good pair, so this dish was created.  You can add some sliced jalapeno too if you prefer it spicy.   My girls only picked up the sausages and fish cakes to eat and ignored the onion and carrot, haha...  I guess you can omit the onion and carrot if you have picky eaters at home too.  This is definitely a great side dish to eat with rice!

Long Grain & Wild Rice Chicken Soup

I got the idea of making this chicken rice soup from a sample lady working at Costco.  She used only 4 ingredients, chicken base, organic no-salt seasoning, Seeds of Change's quinoa and brown rice and canned chicken breast.  Just add everything with water and viola! 

I remembered I have packets of Uncle Bean instant rice in my pantry and some leftover chicken meat so I bought the Kirkland Organic No-Salt Seasoning and organic chicken base to make this.  Of course for me got to add some vegetable to make it more balance and colorful!  To think about it, instead of chicken noodle soup, you can always make this chicken rice soup whenever someone is not feeling well at home and just wanted some chicken soup eh?

Cheesy Sausage Rotini with Broccoli and Cauliflower

My little Edda told me she wanted to eat cheese pasta and my Evy told me she has a craving for sausages.  Hence, this dish was created to satisfy both of my girls.  As for me, I wanted some veggies in every meal so of course I had to add some broccoli and cauliflower into the pasta to make this one dish meal more balance.  Very easy to make and delicious to eat, try to make it yourself!

These days I found frozen vegetables more suitable to my lifestyle.  With work and taking care of my girls, sometimes I just don't have time to cook an elaborate meal anymore.  I am not a wasteful person and I hate to throw away rotten vegetable but I found myself doing that quite often because I just didn't have the time to cook it.  So, frozen veggies work best for me and it is so convenient too and I don't have to worry about wastage.

Taro Dessert Soup with Taro Chewy Balls

Slightly more work than the usual dessert but definitely worth all the effort.  I have a soft spot for taro, anything that made with taro root, I know I wouldn't be able to resist it.  I found Veronica chewy ball recipe on the web and decided to give it a try.  Mine didn't turn out as chewy, probably it was because I didn't use the hot water to knead the dough and used the tap water instead.  After I had mixed everything and then I remembered I forgot to boil water, oh well.  Also I would suggest to add sugar when mixing the dough so that the taro chewy balls would be sweet instead of bland.  Overall, it was still a nice dessert!

Korean Rice Cake Soup

My original plan was to make a seaweed tofu miso soup with added Korean fish cake.  And then I remembered I still have half a packet of the fresh rice cake in the refrigerator and then the AHA moment, why not I just mixed it in together with the soup?  Now I had a one dish meal ready to consume hot in this cold weather day and I didn't have to worry about cooking the rice.  This makes one excellent meatless meal as well.

The fresh rice cake is good in stir-fry, spicy with gochujang or non-spicy with soy sauce and so good in soup too, so remember to grab a packet of this whenever you are in a Korean supermarket, it can certainly comes in handy.

Caution:  Don't overcook the rice cake, otherwise it won't be chewy anymore, it will expand and become soft.