a healthy and hearty dish for a cold autumn night....delish!
recipe adapted from here and here Ingredients 1 cup chicken broth or more 1 tablespoon olive oil
1/2 medium yellow onion - chopped 2 cloves garlic, minced 1 small orange bell pepper - diced 10 baby carrots - diced 1 stalk celery - diced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin 1/4 tsp dried oregano
1/4 teaspoon dried red pepper flakes
1/8 teaspoon cayenne pepper 1 bay leaf sea salt to taste sprinkle of black pepper 1 cup whole peeled tomatoes
3/4 cup cooked and diced or shredded chicken 2 tbsp frozen corn 2 tbsp canned black beans handful of crispy tortilla strips
Optional toppings: finely chopped onions, shredded cheese, sour cream, avocado and corn chips
Ingredients For making the dough 1 packet active dry yeast 3/4 cup warm water(about 100 to 110 degrees F) 2 cups all purpose flour or bread flour 1 tsp salt 1-1/2 tsp olive oil
recipe adapted from here Ingredients 1.5-2 foot section of Organicgobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned 1 medium carrot, cut into matchsticks/julienned 1 fresh red chili - sliced thinly 1/4 of one lotus root - peeled and sliced and soaked in water 1-2 tbsp toasted black sesame seeds 1.5 tbsp sesame oil 1 tbsp coconut syrup/sugar or equivalent sweetener 2 tbsp mirin 1-2 tbsp tamari or shoyu soy sauce 2 tbsp dashi
Ingredients 1 asian pear - cut into quarters and core and seeds 1 tsp sweet chinese almond 1 tsp bitter chinese almond 1 small piece snow fungus - soaked, drained and trimmed into small pieces rock sugar to taste
Ingredients mix of organic green vegetables 1/2 cup rotini pasta 2 slices canadian bacon ham extra virgin olive oil shredded mixed cheese handful of toasted walnuts
Ingredients for 2 servings 1 bunch of fresh yellow noodles 2 eggs - lightly beaten 1 pc of fried fish cake - sliced into strips 1 small carrot - sliced into strips 2 fresh red chilli - remove seeds and sliced handful of chye sim or other greens 1 pc lean meat - sliced into strips 8 cloves garlic - peeled and chopped 1/4 yellow onion - peeled and sliced 1 1/2 tbsp dark sweet soy sauce 1 tbsp soy sauce few tbsp chicken stock or water pork lard oil vegetable oil
Place washed jujube onto a plate lined with paper towel and let them dry for two days so that the size would be reduced to better fit into the dehydrator.
Place the jujube onto each tray, leaving space in between them.
Cover and set the temperature at 145 degrees F.
Dehydrate for 22 to 24 hours or till the jujubes are dried.
Store the dried jujubed into air-tight containers..
