Kiwi Wisdomberry

- 3 kiwis
- 2 Cups of blueberries 

Peel kiwis and wash berries, juice, enjoy.
This was a favorite of my wife’s after she had her wisdom teeth removed and couldn’t eat solids!
Kiwi fruit is an excellent source of vitamin C, helping to keep our immune system strong and our skin firm. Vitamin C is needed to create collagen, the elasticated sticky substance that binds our skin cells together and keps the skin looking young.

Chicken Pie

 

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

The Best Pancake Recipe

Ingredients
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ to 1 ½ cups milk
1 egg, lightly beaten
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla

Directions
First, gather all your ingredients together. Get the best quality ingredients you can, and make sure they are fresh. For example, if you have baking powder that’s been sitting in your cupboard for 5 years, you should get some new baking powder. It will lose its effectiveness over time. Whenever I’m making pancakes from scratch, I always make sure I have the ingredients on hand before starting to avoid extra trips to the grocery store.
Get a large bowl for the dry ingredients. Use a sifter or a fine sieve to sift the flour together with the baking powder, salt, and sugar. Do not skip the sifting step or else you’ll end up with very lumpy batter and dense pancakes. You can even sift the flour twice for extra fluffy pancakes. Stir the dry ingredients together lightly with a whisk to combine.
If you’re using melted butter, melt it completely and set it aside to cool slightly. Don’t let it harden again. I find that leaving the melted butter to sit for about 5 minutes is good. This is usually how long it takes for me to prepare the rest of the wet ingredients. Mix it together quickly with the egg, vanilla, and 1 ¼ cups milk with a whisk.
The next step will require limited, gentle stirring. If you mix together the wet and dry ingredients too much, the pancakes will become tough. Excessive stirring can overdevelop the gluten from the flour which creates the tough, chewy texture that is all wrong for good pancakes. They should be light and fluffy.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon. Sifting the flour will make sure there aren’t too many lumps, but there will be some. Stir the batter just until most of the lumps are gone. If you think the batter is too thick, add  the extra milk. Some people like thin pancakes and others like them thick. I like to keep out the extra quarter cup of milk, but this is mostly a personal preference. Next, put the batter in the refrigerator for at least 15 to 30 minutes. This will help to relax some of the gluten and form lots of bubbles for fluffy pancakes. Some people even like to make the batter the night before.

Nasi Lemak

 

Ingredients

For the rice:

• 2 cups coconut milk
• 2 cups water
• 1/4 teaspoon ground ginger
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• salt to taste
• 1 whole bay leaf
• 2 cups long grain rice, rinsed and drained

For the garnish:

• 4 eggs
• 1 cucumber
• 1 cup oil for frying
• 1 cup raw peanuts
• 1 (4 ounce) package white anchovies, washed
•  
• For the sauce:
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• 2 teaspoons chile paste
• 1 (4 ounce) package white anchovies, washed
• salt to taste
• 3 tablespoons white sugar
• 1/4 cup tamarind juice

Directions

1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
3. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
4. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.