Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。

Scrambled Egg with Zucchini ｜義大利青瓜炒蛋

Scrambled egg is amazingly easy to make. It can be put together in less than 10 minutes.  It can go with most of the vegetable or meat that's on hand, but it is also super tasty on its own.  This recipe is one of those that starts with "when you have half of a zucchini left in the fridge" ...

We love this recipe, and think the turmeric does a fantastic job adding an exotic flavour to it.  It is a pleasure to serve it as a light dish on a weeknight or a full brunch on the weekend.

INGREDIENTS:

1 Zucchini, small

6 Eggs, large

1/3 teaspoon Paprika

1/2 teaspoon Turmeric Powder

1 teaspoon Chinese Cooking Rice Wine

1/3 teaspoon Salt

2 tablespoons Vegetable Oil

材料：

1 條  義大利青瓜

6 隻  大雞蛋

1/3 茶匙 甜紅椒粉

1/2 茶匙  黃薑粉

1 茶匙  米酒

1/3 茶匙  鹽

2 湯匙  菜油

DIRECTION:

1. Cut the zucchini into sticks; set aside.

2. In a bowl, whisk together eggs, cooking wine, paprika, turmeric, and salt until smooth.

3. In a non-stick pan, heat up oil over high heat.  Add zucchini; stir fry until it becomes slightly softened.  Turn down the heat to medium-high.  Add egg mixture.  Continue to stir fry until the egg reaches to the desired texture; about 3-5 minutes.  Serve.

做法：

1. 青瓜切條；備用。

2. 在一只碗內，加入蛋、米酒、甜紅椒粉、黃薑粉和鹽；攪打至均勻。

3. 在易潔鍋內加入菜油，用大火加熱。下青瓜；炒至微軟。把火調低至中大火。下蛋液；繼續炒至蛋凝固。上桌。

Zucchini Chocolate Bread | 義大利青瓜巧克力麵包

In Summer, we always try to include zucchini in the menu since it is abundant and inexpensive.  Most of the the time we put zucchini in salad, eating it raw like cucumber with balsamic vinaigrette.  But we also enjoy sautéing it with lots of garlic as a warm salad.

This week, I tried something new, using zucchini to make this quick bread for our breakfast.  It turned out very moist and filled with cocoa aroma.  Although you will not taste any zucchini in the bread, you will still see strings of zucchini in the bread that makes you feel good about including vegetable in your breakfast.

  

INGREDIENTS:

1 Zucchini, shredded (about 2 cups)

4 Eggs, beaten

1/2 cup Milk, 2%

2 tablespoons Vanilla Extract

2 cups Whole Wheat Flour

1 cup Bread Flour

1 cup Brown Sugar

2 tablespoons Baking Powder

1 handful of Semi-Sweet Chocolate Chips

2 tablespoons Poppy Seeds (optional)

pinch of Salt

材料：

1 條  義大利青瓜，刨絲 (約兩杯)

4 隻  雞蛋，打勻

1/2 杯  牛奶，2%

2 湯匙  雲呢拿香油

2 杯  全麵麵粉

1 杯  高筋麵粉

1 杯  棕糖

2 湯匙  泡打粉

少量  牛奶巧克力粒

2 湯匙  罌粟籽 (可省略)

少撮  鹽

DIRECTION 做法:

1. Pre-heat oven to 360C.

2. In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, and milk.  Add shredded zucchini; mix again.

3. Sift in whole wheat flour, bread flour, baking powder, and salt.  Add poppy seeds.  Mix until the mixture becomes batter and it is well incorporated.

4. Lay parchment paper in a baking container.  Pour in the batter and slightly drop the container on the counter a few times to get rid of the air bubbles.  Sprinkle the chocolate chips.  Bake it in the oven for about 30 minutes.

To check the doneness, insert a toothpick in the middle of the bread.  If it comes out clean, the bread is ready.  Allow the bread to cool before slicing it.

1. 預熱焗爐至360F。

2. 在一只碗內，加入雞蛋、棕糖、雲呢拿香油、和牛奶；攪打至均勻。下義大利青瓜絲；拌勻。

3. 全麵粉、高筋粉、泡打粉、和鹽。下罌粟籽；拌勻至變成麵糊。

4. 焗模內舖上焗紙，把麵糊倒入。把焗模在臺面上敲打數下以去取麵糊內的氣泡。灑上巧克力粒。放入焗爐，焗若30分鐘。

要測試麵包焗好與否，可把一支牙簽插入麵包中間再取出，如沒麵漿黏著便是焗好。

Pan fried T-bone Pork Chop with Seasonal Peach | 香煎T骨豬扒配時令蜜桃

Last week we went to visit an orchard to pick fresh peaches with our friend.  The kids were so excited when they saw the round and plump peaches on the branches.  They were running under the trees, trying to look for a big peach to savour.  My friend and I also went through the branches, looking for the peaches were big but not too ripe.  

Perhaps it might not be the season, many of the peaches were still rather small and tough.  Though we had a great time hanging out at the orchard.

Pan fried T-bone Pork Chop with Seasonal Peach

香煎T骨豬扒配時令蜜桃

INGREDIENTS:

2 pcs T-bone Pork Chops (about 1/2 inch)

2 Peaches

1/4 Green Lettuce

1 cup Sweet Pea

Vegetable Oil

Salt and Black Pepper

材料：

2 塊  T骨豬扒 (若半吋厚)

2 個  桃

1/4 棵  生菜

1 杯  甜豆

菜油

鹽和黑椒

MARINADE:

3 tablespoons Soy Sauce

1 tablespoon Sugar

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper, ground

醃料：

3 湯匙  豉油

1 湯匙  糖

2 湯匙  米酒

1/3 茶匙  白胡椒粉

DIRECTION 做法:

1. In a mixing bowl, combine the pork chops and marinade together.  With hand, gently coat the meat with the marinade.  Cover, leave the pork chop in the fridge over night.

1. 在一只碗內，加入豬扒和醃料。用手把其拌勻，用保鮮紙包好；放入雪櫃一晚待用。

2. Cut the peach along the line with a knife.  Twist gently to split open the peach.  Remove the pit, and cut the peach into wedges.  Set them aside.

2. 用刀沿線切開桃，捻開兩邊。取出核，把核肉切片。

3. Heat up 2 tablespoons of vegetable oil in a pan over high heat.  Place the pork chop in the pan and fry them until slightly brown; about 6-8 minutes.

3. 在易潔鍋內下兩湯匙菜油，用大火燒熱。下豬扒煎至金黃，若6-8分鐘。

4. Flip them over, and fry for another 6-8 minutes.  When they are done, transfer them onto a plate.  Cover and set aside.

4. 豬扒翻面，再多煎6-8分鐘。起鍋，用錫紙包好保暖。

5. In the same pan (without cleaning), add the sweet peas.  Stir fry them until half cooked; about 3 minutes.

5. 在同一只鍋內直接下甜豆，炒至半熟；若3分鐘。

6. Add peach slices.  Sprinkle with some black pepper and salt to taste.  Continue to cook them over high heat until the sweet peas are cooked and the peaches are slightly soft; about 2 minutes.  Remove them from the heat.

7. To serve, place the pork chops on top of the green lettuce.  Then, spoon the sweet peas and peach around the pork chops.

6. 下桃、黑椒和鹽。繼續炒至甜豆熟透和桃熱透；若2分鐘。離火。

7. 在碟上舖上菜葉，放上豬扒，再把桃和甜豆淋上面。

Oven Roasted Sweet Corn with Cilantro Parmesan Dressing ｜焗甜粟米配莞茜帕馬森乾酪醬

Farmers' markets have been featuring Ontario corns lately.  They are so sweet and juicy that the kernels just burst in the mouth.  I heard about GMO and know about it, but we won't touch on that topic today.  Today, we are talking about how to cook the sweet corn other than just boiling or throwing it on the barbecue.

Many people love barbecue corn, us too! Though sometimes we can get pretty lazy to think of turning on the barbecue, especially on a hot day after work.  What about roasting corn in an oven? Although the flavour of this oven roasted corn is not as good as the barbecue, the texture is just as perfect.  Since it takes nearly half an hour to roast in the oven, you can even go take a shower in the mean time.

I added cilantro and parmesan cheese here to bring some new flavour to our dining table.  If you simply want to enjoy the sweet corn, just skip the dressing and season the corn with sea salt.

INGREDIENTS:

4 ears Corn, husked and removed silks

1/3 cup Butter, soften

A handful of Cilantro, leaves and stems, finely chopped

1 teaspoon Paprika

2 tablespoons Parmesan Cheese Powder

材料：

4 條  粟米，去皮

1/3 杯  牛油，室溫

1小束  莞茜，葉和莖，切碎

1 茶匙  甜紅椒粉

2 湯匙  帕馬森乾酪粉

DIRECTION 做法:

1. Pre-heat the oven to 400F.  Brush a layer of butter on each corn and then lay them on a foiled roasting pan.

1. 預熱焗爐至400F。在粟米上平均擦上一層牛油；把粟米一字排好在已舖好錫紙的焗盤上。

2. Roast them in the oven until slightly brown; about 25 minutes.

2. 把粟米焗至微金黃；若25 分鐘。

3. Meanwhile, combine the rest of the ingredients with the remaining butter; mix well.  Set it aside.

3. 同時間，在一只碗內加入所有剩餘材料和剩下的牛油；拌勻靜置。

4. When the corn is ready, remove it from the oven and brush a generous amount of butter mixture on each corn.  Serve immediately.

4. 當粟米焗好後，趁熱擦上牛油汁料；上桌。

Roasted Mini Potato with Cilantro Lime Sauce | 青檸汁焗薯

This flavour of these potatoes will probably remind you a little of Thai cuisine because of the cilantro, lime and fish sauce.  My husband and I love what this exotic flavour brings to the humble potatoes.  This recipe is even tastier when it is spicy, but my husband and my son can't handle heat so I omitted the chili here. If you enjoy spicy, just add chopped chilis into the dressing.

  

INGREDIENTS:

15-20 Mini Potatoes

Vegetable Oil

Salt and Pepper

DRESSING:

2 tablespoons Olive Oil

1 Lime of zest and juice

1/4 cup Cilantro, stems and leaves, finely chopped

3 Garlic Cloves, peeled, finely chopped

2 tablespoons Brown Sugar

1 tablespoon Fish Sauce

材料：

15-20 迷你薯仔

菜油

鹽和黑胡椒粉

汁料：

2 湯匙  橄欖油

1 個  青檸，刨皮和榨汁留用

1/4 杯  莞茜，莖和葉，切碎

3 瓣  蒜頭，去皮，切碎

2 湯匙  啡糖

1 湯匙  魚露

DIRECTION:

1. Add the potatoes in a mixing bowl.  Season them with salt and pepper and a drizzle of vegetable oil. Mix well.

1. 在一只碗內加入薯仔，下鹽、黑胡椒和少量菜油調味；拌勻。

2. Pour the potatoes onto a foiled roasting pan without crowding them.  Roast them in the pre-heated oven at 400F for about 20-25 minutes depending on the size of the potatoes.

2. 薯仔倒上已舖好錫紙的焗盤上。放入已預熱至400F 的焗爐烤若20-25分鐘，似乎薯仔的大小而定。

3. Meanwhile, combine all dressing ingredients in a bowl; whisk it together until the brown sugar is dissolved.  Set it aside.

3. 同時間，在另一只碗內加入所有汁料材料；拌勻靜置。

4. When the potatoes are roasted until slightly brown and soft, remove them from the oven and add them into the dressing immediately.  Mix to coat the potatoes with the dressing.  Serve.

4. 當薯仔焗至微金黃和軟身，從焗爐取出。倒入汁料，小心拌勻；上桌。