Pasta Salad

Ingredients:

1 box pasta

red pepper

orange pepper

red pepper

cucumber

pomegranate seeds

olives

Dressing:

olive oil

fresh lemon juice

parmesan cheese

salt to taste 

onion powder

pepper

italian dressing

chopped cilantro

1. Boil pasta as per box instruction....do not over cook.

2. Rinse with cold water and drain.

3. Combine all dressing ingredients in a big bowl excluding chopped cilantro.

4. Pour pasta in the bowl and stir lightly.

5. Sprinkle chopped cilantro on top and lightly stir. Best when it's chill at least an hour before serving.

NOTHING BETTER THAN WAKING UP IN THE MORNING OF CHRISTMAS EVE WITH THESE HOMEMADE CHRISTMAS COOKIES.....MERRY CHRISTMAS TO ALL!

1248 Apple Pie

Filling:

6 apples, peeled and cut

1 c granulated sugar

1 tbsp flour

1 tbsp cinnamon

1/2 stick butter

1. Mix them all up and set aside. Set oven to 375 degrees.

Crust: 

4 c. all-purpose flour

1 c. granulated sugar

1 tbsp cinnamon

2 sticks of butter

8 tbsp ice water

1 egg yolk

2. In a big bowl combine all crust ingredients and rub until it's crumbly.

3. Add in water and knead until it form a dough.

4. Divide into two portions, one for top and the other part is for the bottom.

5. Form a ball and run rolling pin until you get your desired thickness, coat with flour on top and roll to avoid breaking and sticking. Same process apply to the top. Press edges and cut excess for the leaves (optional).

6. Transfer to the pie pan evenly and fill in with apple mixture.

7. Bake pie for 40 minutes and bush with egg yolk for another 5 minutes or until brown. Enjoy!

RWOP

Pork Steak and Veggie Salad

2 lbs Pork steak

1 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp oil

one whole onion (ring slices)

whole pepper

3 cloves garlic

1. Wash and dry meat. In a pan, combine all ingredients except onions. Simmer low and turn meat in between for an hour or until meat is tender and sauce is thick. 

2. Drop ring slices and stir to combine.

1 small apple

1 wedge pineapple

1/4 yellow bell pepper

1 cup snow peas

1 small beet root

juice of small lemon

1 tbsp olive oil

ground pepper

salt to taste

paprika

1 tbsp seasoned vinegar

1. Julienne cut veggies and into a big salad bowl, separate beet.

2. Combine all ingredients except beet and stir lightly. Lastly, mix in beet and adjust taste. 

There you go. Enjoy!

Spicy Eggplant with Tofu

4 ichiban eggplant

1 block firm tofu

2 tsp paprika

2 tsp garlic powder

2 tsp turmeric powder

5 tbsp olive oil

1/2 of sweet onion

1 tsp pepper flakes or fresh hot pepper

pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 

                                                   

3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Stir Fry Kale with Tofu

1 firm tofu

6 kale leaves ( break leaves into small peaces separating stalk )

1 tbsp oyster sauce

pepper

paprika

turmeric powder

2 tbsp olive oil

1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.

2. Marinate with pepper, paprika, garlic, oil and turmeric.

3. Line them up in foiled baking sheet and broil high for 5 minutes.

4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.