Cutting a cantaloupe

I buy it 2 days ahead of time and let it sit on the kitchen counter to let it ripen. Pick one that has a yellow skin and a lot of fragrance.

Cut the cantaloupe in half.
Use a spoon to scoop out the seeds.

Place the cut side down to the cutting board.
Cut into 8 sections.

Peel the skin for each section.

Put 4 sections together and slice.

Save the rind and seeds to make broth, it makes a very flavorful soup.

Cutting a pineapple

Pick a pineapple that has a yellow skin and firm to the touch. Buy it 2 days ahead of time, place it on the kitchen counter top to let it ripen. Use a big bowl to save the skin and core, it makes a very flavorful broth.

Cut it in half.
Cut each half in 8 sections, leave the bottom in tact.

Cut the bottom.
Core, and peel each section.

Place 4 sections together and slice.

Fruit salad, don't under estimate its natural sweetness

Making fruit salad is my specialty, everyone keeps requesting it for every occasion. To make the best fruit salad, it has to start with selecting the best fruits. You need a sharp knife, to handle the fruits very gently and after all a lot patience. It takes about 2 hours to put together a beautiful, delicious fruit salad like this.

Makes 20 servings

• 1 pineapple, pick one with a yellow skin but not soft to the touch, I bought it 2 days ahead of time to let it ripen on the kitchen counter top.
• 1 honey dew or melon from Brazil, pick one that is firm, with a lot of fragrance, buy it 2 days ahead of time and let it ripen on the kitchen counter top.
• 1 cantaloupe, find one with a yellow skin, a lot fragrance, buy it 2 days ahead of time and let it ripen on the kitchen counter top.
• 1 small water melon or you can buy 1 quarter of a big one.
• 2 Asian pears.
• 5 clementines.
• 1 pound red grapes, make sure they are firm to the touch. Red grapes are healthier than green ones.
• 1 pound cherries, choose the deep dark ones, firm to the touch.
• 1 pound strawberries.

Steps:

I wash everything 3 times and put them in the colander, strainer, basket to let them dry.
Slice the pineapple, set aside.
Slice half of the cantaloupe, set aside.
Slice half of the honey dew, set aside.
Slice half of the water melon, set aside.
Cube the Asian pears, set aside.
Peel and section the clementines, set aside.

In a big bowl, gently fill a little bit of different pieces of fruits up to about 7/8 of the bowl.


Stem and cut the strawberries in half, arrange them to side of the bowl.

Use the melon baller to make honey dew balls and arrange them next to the strawberries.

Make the cantaloupe balls and arrange them next to the honey dew.
Make the water melon balls and arrange them next to the cantaloupe.
Fill the middle with cherries.
Here you have it, a very healthy, attractive and wonderful fruit salad.

Toasted portabella mushrooms (edited)

This is a very quick and easy way to cook your mushrooms. I have made them so many times, they can be served with rice, bread, salad...

Makes 3 servings

Ingredients:

• 3 portabella mushrooms, washed and dried.
  

Sauce:

• 2 tablespoons pure maple syrup or equivalent sweetener
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon oregano (or five-spice powder)
• 1/2 tablespoon low-sodium soy sauce

Steps:

1. Mix the sauce together. Whisk together the ingredients for the sauce.

2. Apply the sauce to the mushrooms. Brush sauce on the top and bottom of each mushroom.

3. Set the toaster oven to dark toast.

4. Lay the mushrooms on a baking pan, stem side up.

5. Toast 4 times.


Can be served with broken rice, pickled carrots, tomato, cucumber and lettuce.


Or as mushroom burger
Or as mushroom sandwich (banh mi chay)

Happy Holidays!

Wishing you and yours the best holidays and a healthy, happy, prosperous New Year.

Roasted bean curd roll

1 roll makes about 8 servings

Ingredients:

Outer layer:
1 1/2 pound frozen bean curd sheets
1 tablespoon salt

Sauce for outer layer:
8 tablespoons maple syrup
8 teaspoons olive oil
1/4 teaspoon ground black pepper
2 teaspoons salt
1 teaspoon five-spice powder
2 tablespoons low-salt soy sauce

Stuffing:
2 pounds of assorted ground mushrooms
1 tablespoon oil
1/2 teaspoon salt
1/2 tablespoon maple syrup or equivalent sweetener
1/2 teaspoon five-spiced powder
a dash of black pepper

To wrap:
2 layers of 15x15 banana leaves
30-inch cotton string


Sauce for roasting:

• 2 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 tablespoon soy sauce

Steps:
1. Rinse frozen bean curd sheets with warm water 3 times. Marinade the sheets in 1 tbsp salt for 5 minutes. Squeeze out excess water.
2. Combine ingredients for sauce for the outer layer and mix well.
3. Sauté the mushooms.
4. Lay the two banana leaves on top of each other on a flat surface. Spread the bean curd on the banana leaves. Spread the mushroom mixture at the end near you. Wrap tightly into a roll, folding the edges of the banana leaves in as you roll. Tie the roll from top to bottom with a string.
5. Steam for 1 hour. Let cool completely.
6. Unwrap the roll.
7. Combine the sauce for roasting and mix well.
8. Brush the roll with sauce.
9. Fill a baking tray with about 1 cup water, put the roll on the rack, and place the rack on the baking tray.
10. Bake at 350 degrees F. Brush with sauce every 15 minutes. Bake for about 1 hour or until brown.

Baked bean curd on sugar cane sticks

Makes 15 sticks

Follow the recipe for steamed bean curd sheet on lemon grass sticks but use sugar cane sticks instead.

Sauce for baking:

• 2 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 tablespoon soy sauce

Steps:

1. Brush the sauce on each stick, bake at 350 degrees F for 15 minutes.
2. Turn the sticks over, brush with sauce again, bake for 15 more minutes or until brown.