NATHALIE’S MATCHA TEA COOKIES

• Author: Kim Thuy
• Prep Time: 20
• Cook Time: 2
• Total Time: 22 minutes
• Yield: 48 cookies 1x
• Category: dessert
• Method: baking
• Cuisine: Vietnamese

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Description

Easy to make wildly intense matcha green tea cookies.

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Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/2 tsp (2 g) baking soda
• 2 Tbsp (6 g) matcha tea powder
• 2/3 cup (150 g) salted butter, softened
• 1 cup (220 g) brown sugar
• 2 eggs
• 1/2 cup (70 g) toasted pine nuts
• 7 oz (200 g) white chocolate, chopped
• Wax paper or plastic wrap

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Instructions

1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
2. Cream the butter using a hand mixer or a stand mixer.
3. Add the brown sugar and beat until the mixture is light and fluffy.
4. Add the eggs and beat to combine.
5. Mix in the flour mixture in three batches, beating well after each addition.
6. Add the pine nuts and chocolate and stir just to incorporate.
7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
9. Refrigerate for at least 2 hours.
10. Preheat the oven to 325°F (160°C).
11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

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Notes

• Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
• The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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Amazon

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This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest – a tiny grocer/restaurant in Vancouver’s Chinatown.

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

• Author: Allison Day
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: lunch, noodles, ramen
• Method: meal prep, stove top
• Cuisine: Japanese

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Description

The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.

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Scale 1x2x3x

Ingredients

RAMEN BROTH CONCENTRATE

• 1 small or ½ large (7 oz) sweet potato, peeled and chunked
• 1 cup water, plus more for steaming sweet potato
• 2 Tbsp organic vegetable or chicken bouillon powder
• 2 Tbsp white miso paste 1 Tbsp rice vinegar
• 2 tsp minced fresh ginger
• ¼ tsp toasted sesame oil Sriracha
• 1 small or ½ large (7 oz) sweet potato, peeled and chunked
• 1 cup water, plus more for steaming sweet potato
• 2 Tbsp organic vegetable or chicken bouillon powder
• 2 Tbsp white miso paste 1 Tbsp rice vinegar
• 2 tsp minced fresh ginger
• ¼ tsp toasted sesame oil Sriracha

VEGETABLES, EGGS, AND SOBA NOODLES

• 4 portobello mushrooms, diced
• 1 Tbsp toasted sesame oil
• 1 Tbsp gluten-free tamari
• 4 large eggs
• 2 bundles (6½ oz) soba noodles (buckwheat noodles)
• 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
• Black sesame seeds (optional)
• Minced fresh red Thai chili (optional)
• 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

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Instructions

1. For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
6. When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.

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Notes

GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.

Keywords: meal prep, meals in a jar, ramen, noodles, miso sweet potato broth, broth concentrate

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Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Where to Purchase?

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From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them
with you for a snack any time of the day. They freeze well, so why not make a double
batch? This recipe comes from Voula Halliday’s Eat At Home cookbook.

Other recipes from Eat At Home that I’ve bookmarked include:

• Citrus Burst Energy Bars
• Super Seedy Fattoush Salad
• Finger Licking Ribs in a Flash
• Meatless Zucchini Bolognese

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

• ISBN-10: 0987839306
  ISBN-13: 978-0987839305

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I’ve been following Dana’s blog The Minimalist Baker for quite some time now. I love all the easy, no fuss recipes using 10 ingredients or less, one bowl, or 30 minutes or less to prepare!

Recently she came out with a new cookbook: Minimalist Baker’s Everyday Cooking featuring 101 all-new simple, vegan recipes and I can’t wait to share with you all!

Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:

• Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare.
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• Essential plant-based pantry and equipment tips
• Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements

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Day 11 – WIN Minimalist Baker’s Everyday Cooking (valued $35 each)

To enter this amazing giveaway, you must be Canadian resident (13+ years of age). Complete the following. Your chances increases the more items you complete and the more social media platforms you follow. Good Luck! DEADLINE: Dec 12th, 2016 11:59pm PST

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Check out the other 12 Days of Christmas Giveaway HERE! Remember to enter visit our other channels for opportunities to win! Contest closes Dec 12th midnight… It’s not too late to enter!

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Nancy

 

 

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