RooTeen

Menu

L.A Farm Recipes

Shrimp and Chyote Prototype Village Eating Recipe.pdf
Tomatoes & Eggs Village Eating Recipe.pdf

Zucchini Bread- Healthy

Ingredients

  • 2 cups coarsely or medium shredded zucchini packed and not squeezed
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups whole wheat or spelt flour
  • Cooking spray I use Misto
  • 1/2 cup walnuts coarsely chopped (optional)

Instructions 

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached
    parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add egg, applesauce, honey, vanilla,
    cinnamon, baking soda, baking powder and salt; whisk until combined.
    Add zucchini and stir.
  3. Add flour and mix gently with a spatula just enough to combine.
  4. Pour batter into previously prepared loaf pan and bake for 50-60
    minutes or until the toothpick inserted in the middle comes out clean.
  5. Remove from the oven and transfer to a cooling rack to cool off for 10
    minutes. Then holding onto the flaps of parchment paper remove bread
    from a loaf pan and let it cool off for another 30 minutes or completely.
  6. Using sharp serrated knife cut into 12 slices and enjoy!

Zucchini Tips for Best Results

All zucchini bread recipes differ. Here is what I recommend to do with your zucchini for this healthy zucchini bread recipe:

  • Do not peel: Squash’s skin is very soft and once cooked it becomes very tender. So, do not waste your time and discard valuable nutrients.
  • Do not squeeze: You do not have to pat dry or squeeze zucchini for my recipe because we want all the water to make the bread moist. It plays a crucial role in this recipe!
  • Remove large seeds: Only if you use very large garden zucchini, its seeds will be almost as large as pumpkin seeds. Then remove them before grating, otherwise there is no need to de-seed the courgettes.
  • Grating it: Grate on large or medium size holes of a grater. The only difference is that coarsely grated zucchini will have more prominent flecks of zucchini in baked bread. If you would rather “hide the veggies”, use medium holes. I have tried and loved both methods. Also, I do not recommend to grate or “zest” zucchini.
  • Pack in a cup: You want 2 cups packed of shredded zucchini. As you fill up the cup with handfuls, gently press on zucchini before adding more. Don’t go crazy but just pat it inside.

Winter Melon Pork Ribs

Serves: 2
Cook Time: 2 hours

Description

​Winter melon holds significant importance in Chinese culture due to its culinary and medicinal uses. It is often featured in traditional dishes, especially in soups, where its mild flavor complements various ingredients.  Additionally, winter melon is associated with symbolism, representing good fortune and prosperity, particularly during the Lunar New Year celebrations.​ Its health benefits, including hydration and cooling properties, also contribute to its cultural significance.

Ingredients

  • 500g winter melon
  • 600g pork ribs
  • 1 piece of ginger
  • 15 peppercorns

Instructions

  1. Peel and seed the winter melon, wash and cut into pieces, about 5mm thick, not too thin, otherwise it will be brittle; slice the ginger and set aside
  2. Prepare a pot of boiling water, add the ribs, cook for about 3 minutes, remove, rinse and drain (the purpose is to remove the blood and fishy smell);
  3. Put the ribs, ginger slices, and Sichuan peppercorns into the stew pot, add water, the amount of water is slightly higher than the ingredients, and start stewing;
  4. After 1 hour, add the winter melon pieces and season with appropriate amount of salt; continue to simmer for about half an hour, until the winter melon is cooked.

Vietnamese Spring Rolls (Gỏi Cuốn)

Serves: 4-6
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

  • 8-10 rice paper wrappers (bánh tráng)
  •  ½ pound shrimp
  •  ½ pound pork loin
  •  1 cup of Vietnamese thin rice noodles
  • 1 head leafy lettuce, red or green
  • ½ bunch of each fresh herbs (mint, cilantro, Thai basil, chives, whatever on hand)

Peanut Sauce

  • ​5-6 tbsp hoisin sauce
  • 2-3 tbsp peanut butter
  • ½ cup water
  • 2 tbsp minced garlic
  • Sambal chile to taste, optional
  • Crushed peanuts to garnish

Instructions

  1. Make dipping sauce: heat pan on medium, add garlic and oil to sautee. Add rest of ingredients and bring to a boil, then turn off heat. May add Sambal chile to taste and/or garnish with roasted crushed peanuts
  2. In a pot, add pork and enough water to cover about 1-2 inches above the pork. Bring to a boil, then lower to medium
    heat and cook for about 25 minutes or until pork juices run clear. Once cooked, cooled, slice the pork as thinly as possible
  3. In a pot, add shrimp and enough water to cover shrimp. Boil on medium-high heat for about 2 minutes. Once cooked,
    cooled, remove the shells and tails. Cut the shrimp in half along the body
  4. Cook rice noodles according to package instructions, usually between 5-10 minutes
  5. Rinse and dry vegetables
  6. To wrap spring roll, add warm water to a plate and soak rice paper for 5 10 seconds, then remove. Lay rice paper on a plate. Spread evenly across, add vegetables, pork, shrimp, noodles. Fold the left and right side of the rice paper towards the middle, then fold the
    bottom up. Roll tight upwards until spring roll is made.
  7. Dip in Peanut Sauce and enjoy!

Notes

  • Make it your own! Use what is fresh and available
  • Omit protein for a vegetarian option

Vietnamese Eggplant Stir-Fry with Garlic Sauce

Serves: 3
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients

  • 2-3 eggplants
  • 3 tbsp minced garlic
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • Black pepper
  • Cooking oil
  • Green onions
  • Minced shallots

Instructions

  1. Cut eggplants into 1 inch thick chunks
  2. Heat a large skillet or wok over medium-high heat. Pour in cooking oil, sautee garlic, and minced shallots for about 30 seconds or until fragrant.
  3. Add in cut eggplants and cook for about 5-7 minutes or until eggplant is evenly browned and tender
  4. Stir in soy sauce, black pepper, oyster sauce
    and cook for 1-2 minutes.
  5. Stir in the green onion, remove from heat.
  6. Transfer into a serving dish and enjoy with Jasmine rice

Notes

  • Optional to soak cut eggplants in room temperature water and salt for about 10-30 minutes prior to cooking, believed to remove any
    bitterness or improve texture
  • Optional to add ground beef or chicken

Veggie Kabobs

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Equipment: Wood or metal skewers

Ingredients

  • 2 zucchinis
  • Tomatoes
  • Gourd/yellow squash
  • Eggplant
  • Mushrooms
  • 1 lemon
  • 1 onion
  • 1 bell pepper, red/yellow/orange
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper

Instructions

  1. Can marinate vegetables about an hour before grilling with garlic, salt, black pepper, balsamic vinegar
  2. Soak wooden skewers in water or use metal skewers
  3. Cut all vegetables, lemon, onion into thick chunks/slices/wedges, about 1 inch pieces. Cut about the same sizes to thread onto the skewers
  4. Thread veggies onto the skewers, alternating different vegetable, onion and variety of colors.
  5. Grill on medium heat for about 5 minutes on each side
  6. Remove from grill and serve warm

Notes

  • Can use any vegetables on hand that can hold their shape well
  • Can use oven, preheat to 400F. Roast for about 10 minutes

Minced Pork Ribs with Eggplant

Serves: 2
Cook Time: 1 hour and 30 minutes

Description

​Eggplants hold significant importance in Chinese culture, particularly in culinary traditions.​ They are widely used in a variety of dishes, symbolizing abundance and fertility due to their rich, purple color and prolific growth. Additionally, eggplants are often featured in traditional Chinese medicine, believed to have cooling properties that balance the body’s heat. Their presence in festivals and seasonal dishes further exemplifies their cultural value and versatility.

Ingredients

  • Eggplant 250g
  • Minced pork 50g
    Seasoning
  • Doubanjiang 20g
  • Ginger 10g
  • Garlic 10g
  • Onion 10g
  • sugar 15g
  • Black vinegar 10g
  • Chicken powder 2g
  • Huadiao wine 5g
  • pepper 1g
  • Sesame oil 5g
  • Fresh soup 100g
  • Salt as appropriate
  • Starch appropriate amount

Instructions

  1. Heat oil in a pot to 180 degrees, add eggplant cut into strips and fry until cooked and remove.
  2. Add a small amount of oil, add bean paste, ginger, onion and garlic, stir-fry until the color and aroma develop.
  3. Add fresh soup and stir fried minced pork and bring to a boil.
  4. Add sugar, salt, pepper,
    chicken powder, sesame oil, Huadiao wine, black vinegar and other seasonings.
  5. Add eggplant and cook until fragrant.
  6. Thicken the gravy and add the green onions.

Lemon Chicken

Serves: 2
Prep Time: 30 minutes

Ingredients

  • 250g boneless chicken
    breast
  • 1 tsp salt
  • A little white pepper
  • 1 tablespoon rice wine
  • A little egg liquid
  • Taibai powder 100 grams
  • 50 grams of flour
  • Appropriate amount of
    Taibai powder water
    【Seasoning】
  • 2 tablespoons sugar
  • 3 tablespoons lemon juice
  • 6 tablespoons water
  • A little sesame oil

Instructions

  1. Wash and slice the boneless chicken breast, add salt, white pepper, rice wine, and egg liquid to marinate.
  2. Dip the marinated chicken slices into the mixed cornstarch and flour, then put them into a 180℃ oil pan, fry over medium heat for 1 minute, then take them out and set aside.
  3. Mix all the seasonings together and bring to a boil, then add cornstarch, water and thin gravy to make the sauce.
  4. Pour in the chicken slices from Step 2 and coat evenly with the sauce and serve.

Egg Fried Zucchini

Serves: Half a zucchini a person
Prep Time: 5-10 minutes
Cook Time: 3-5 minutes

Ingredients

  • Zucchini
  • Ancient Fine Sea Salt
  • Organic Ghee
  • Organic Unbleached All-Purpose Flour
  • Organic Pasture Raised Eggs

Instructions

  1. Slice zucchini however thick you want (recommended is a quarter of an inch)
  2. Let the zucchini sit in a salt bath for 30 min to however long
  3. Drain the zucchini
  4. Put flour in a bowl
  5. Cover the zucchini in the all-purpose flour
  6. Beat eggs in a bowl (enough to coat all of your zucchini)
  7. Coat the zucchini in an egg bath
  8. Heat up the pan to medium heat
  9. Pour some ghee on the pan
  10. Let that heat up
  11. Fry the zucchini until they are golden brown on both sides

Notes

  • The thicker the zucchini slices the crunchier it will be
  • Keep the zucchini skin
    because it has all the
    antioxidants and nutrition
  • The longer the zucchini sits in the salt bath the saltier it will be

Chicken Floss with Lettuce

Serves: 2
Cook Time: 1 hour

Description

​Lettuce holds a significant place in Chinese culture, particularly as a symbol of wealth and good fortune.​ Known as “shēngcài” (生菜), the name is a homophone for “sheng” (生), which means to grow or to give birth, thereby representing prosperity and growth. It is commonly used in various festive dishes, especially during the Lunar New Year, where it is believed to invite blessings and a bountiful new year. Additionally, lettuce is featured in traditional Chinese cuisine for its crisp texture and nutritional benefits, further enhancing its cultural relevance.

Ingredients

  • 100 grams of chicken
  • 30 grams of celery
  • 1/2 fried dough sticks
  • 30 grams of water chestnut
  • 30 grams of carrots
  • 6 slices of lettuce
  • 25 grams of dry glass noodles
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
    【Seasoning】
  • 1 tsp salt
  • A little white pepper
  • 1 tablespoon rice wine
  • 1 tsp sesame oil

Instructions

  1. Cut the chicken, celery, fried dough sticks, water chestnuts, and carrots into dices with a knife and set aside.

  2. Cut off the core of the lettuce and soak it in cold water for 5 minutes. Peel off the whole leaves in the water and trim them into discs for later use.

  3. Put the dry winter noodles into a 190℃ oil pan and fry over high heat for about 10 seconds. When the winter noodles become fluffy, take them out, drain the oil and put them into a plate.

  4. Put the diced fried dough sticks into a 180℃ oil pan, fry them over medium heat for 30 seconds, then remove and drain the oil and set aside.

  5. Add salad oil to the pot, sauté minced garlic and ginger over low heat, then add chicken, celery, water chestnuts, and carrots, then turn to medium heat and sauté for about 2 minutes.

  6. When the water in the pot from step 5 has dried up, add all the seasonings and stir-fry evenly, then add the fried dough sticks from step 3 and mix well before serving.

  7. When serving, wrap the fried chicken floss with lettuce leaves, spread it on a plate and serve.

Braised Pork Ribs with Pumpkin

Serves: 2
Prep: 3 hours
Cook Time: 1 hour and 30 minutes

Description

​Pumpkins symbolize prosperity and abundance in Chinese culture, particularly during celebrations like the Chinese New Year. Their golden hue and relation to fertility make them significant, as they are believed to bring luck to descendants and help manifest wealth. Additionally, pumpkins are featured in various traditional dishes, reinforcing their auspicious nature in festive culinary practices.

Ingredients

  • 500g short pork ribs
  • 200g pumpkin, cut into chunks
  • 1 tbsp minced garlic
  • 2 tsp fermented black soybeans
  • 1 tsp plum sauce
  • 1 tbsp cooking oil
  • Some water
    Pork Marinade
  • 1 tbsp light soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
    Seasoning
  • 1 tsp dark soya sauce
  • 1/2 tsp sugar
    Thickening solution
  • 1 tsp corn flour mixed with 1 tbsp water

Instructions

  1. Marinate the pork ribs with the marinade ingredients, cover, and set aside in the fridge for at least 3 hours.
  2. Heat up 1 tbsp of cooking oil in a wok/pan and add the minced garlic and fermented black soybeans. Sauté and add in the plum sauce.
  3. Add in the pork ribs and cook. Cook until the pork ribs are no longer pink in color.
  4. Add in enough water to cover the pork ribs and allow it to simmer till it boils.
  5. Add in the seasoning and lower the heat.
  6. Cover the wok/pan and simmer on low heat for approximately 1 hour.
  7. When the pork ribs are done to your desired tenderness, add in the pumpkin chunks.
  8. Stir and allow the pumpkin to continue to simmer until they are soft.
  9. Add in the thickening solution and stir.
  10. Garnish as desired and serve.

Notes

  • Don’t put the soy sauce in too early, just add it 10 minutes before cooking, otherwise the meat will be more likely to burn.
  • If you have rock sugar use that for a more vibrant color.
Scroll to Top