I love pancakes and it is not infrequent in our house that pancakes are part of the dinner meal as well as the breakfast meal. And since my three-year-old loves pancakes as much as I do, I can even sneak some healthy ingredients in the batter and she doesn’t even know it. Good tip for all you parents out there who want your kids to eat healthier: if it is in a pancake, your kids just might try it. While I haven t tried this with vegetables (I think even my three-year-old would get wise to peas poking out of her pancake), fruits, oats, and potatoes have all found their way into our pancakes. It is also a quick and easy dinner idea for those nights when you don t feel like taking a lot of time to cook.

Apple Pancakes

• 1 small apple
• 3/4 cup milk
• 1 egg
• 2 tablespoons oil
• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Core and slice the apple into pieces. In a medium bowl, mix together the milk, egg, and oil. Add the flour, baking powder, sugar, cinnamon, and salt. Mix well. Add in the apple pieces. Pour the batter onto a heated griddle, flipping it to brown the pancake on both sides. Serves 4. (more…)

I’ve realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the same technique here that I learned camping with a hardcore egg enthusiast. It has worked for me flawlessly ever since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water. I always use good quality eggs, but something to keep in mind, the fresher they are, the harder they are to peel after boiling. There are ingredients of egg salad sandwich recipe:

What you need:

• 6 large eggs
• 1-2 tablespoons mayonnaise
• Salt and pepper
• A tiny squeeze of lemon juice
• 2 stalks celery, washed and chopped
• 1/2 bunch chives, chopped
• 2 small handfuls of lettuce
• 8 slices of whole grain bread, toasted

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Orange roughly or chicken can be used instead of tilapia, and tomatoes or spinach can be substituted for mushrooms.

What you need:

• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 3/4 cup fat-free, less-sodium chicken broth
• 1 ounce mushrooms, thinly sliced
• 2 tablespoons whipping cream
• 2 tablespoons Dijon mustard

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What you need:

• Cooking spray
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1 1/2 teaspoons grated lemon rind, divided
• 2 tablespoons honey mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup whole-wheat couscous
• 1/4 cup sliced pimiento-stuffed olives
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon pepper

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1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour (more…)

How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later. To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).

What you need:

* 2 ounces cellophane noodles or rice vermicelli
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 2 cloves garlic, chopped
* 2 tablespoons peeled and grated fresh ginger
* 2 cups shredded green cabbage
* 2 carrots, peeled and grated
* 1/3 cup chopped fresh cilantro
* 1 cup fresh bean sprouts, rinsed
* 2 teaspoons fish sauce
* 2 teaspoons cornstarch mixed in 2 tablespoons water
* 18-20 frozen spring roll wrappers, thawed
* Vegetable oil for deep frying
* Thai sweet chili sauce for serving

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