Chinese vegetable pancake-Chinese food and natural health for July 24 2014

Chinese vegetable pancake

Ingredients for Chinese vegetable pancake/ 4 people

200 g flour

100 g fresh broccoli into
small cubes

2
carrots, diced

1
heart of palm diced

50
ml olive oil

1
teaspoon ground nutmeg

1
teaspoon ground cinnamon

50g melted butter

water

salad

frying
oil

black soy
sauce 

salt
and pepper

achievement

Difficulty
Easy

Preparation
20 minutes

Baking
10 mn

Total
time 30 mn

PREPARATION Chinese vegetable pancake

1
Mix the flour with water and salt until a soft dough. Extending on a finely
floured surface. Cut into rectangles.

2
Cook the vegetables in salted boiling water. Drain. Season with pepper, olive
oil, nutmeg and cinnamon.

Distribute
the rectangles of dough. Coat the ends with melted butter. Fold the sides and
make rolls.

Fry
in hot oil.

Chinese vegetable pancake

More smart health recipe for July 23
(Not Chinese recipe)

Ingredients
for Mexican Bread Pudding Recipe

1 qt Water

1 lb Brown Sugar

1
3 in stick cinnamon

1
Whole Clove

6
Slices toast, cubed (or

-equivalent
of leftover

-pound
cake)

3
Bananas or apples, sliced

1 c Raisins

1 c Peanuts, chopped

1/2 c Blanched almonds, chopped

1/2 lb Monterey Jack cheese, cubed.

Mexican
Bread Pudding Preparation

This
dessert is usually served during Lent. The combination of cheese and fruits may
sound strange, but it”s extremely popular in Mexico and I know many Americans
who rave over it. Boil water, sugar, stick cinnamon an dclove together until
syrupy. Butter a casserole generously and put in a layer of bread or cake
cubes. Cover with a layer of banana or apple slices and sprinkle with some of
the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all
ingredients are used.

Ingredients
for Cranberry Banana Bread Recipe

2-2/3 c Sugar

1 c Water

4 c Fresh cranberries

1-3/4 c Sifted flour

1/2
ts Salt

2
ts Baking powder

1/4
ts Baking soda

1/3 c Butter,melted

2
Eggs,beaten

1/2 c Chopped walnuts

1 c Mashed banana

1/4 c Cranberry juice,reserved

-from
cooked berries,option

2
tb Granulated sugar,optional

2
tb Grand Marnier,optional

Cranberry
Banana Bread Preparation

From
The California Heritage Cookbook, the Junior
League of Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to
dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or
until berries pop open. Cool. Drain the berries, reserving the juice and
measuring 1 cup of berries for use in the bread. Sift together the flour, salt,
baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the
butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry
mixture, stirring until blended. Pour the mixture into a greased and lightly
floured 9x5x3: loaf pan. Bake in a preheated, 350′F. oven for 1 hour or until a
toothpick inserted in the center comes out clean. For a topping (optional) combine
the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small
saucepan and stir over low heat until heated through. Poke a few holes in the
baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf
out on a rack and cool completely. Wrap in foil and store one day before
slicing. Makes 1 loaf. Nutritional analysis per serving: 360.4 calories; 8.6
grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams
carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.